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Berkswell, goats’ cheese, butternut squash and mushroom Risotto

Serves 4-6

Ingredients

1-2 tablespoons butter

A dash of olive oil

800ml of vegetable or chicken stock

½ white onion, chopped

3 cloves of garlic, chopped

1 whole butternut squash, peeled and cut into cubes

200-250g chestnut mushrooms, chopped

3-4 dried porcini mushrooms

300g of arborio risotto rice

100g of Berkswell Cheese, grated (with a little extra to sprinkle on top)

50g of British farmhouse soft goats’ cheese, cubed

A handful of fresh parsley, rough chopped

Salt and pepper to season

A couple of pinches of chilli flakes

 

Method

Soak the dried porcini mushrooms in water before beginning cooking

In a large frying pan, melt the butter and mix with the olive oil

Bring to a medium heat add, the onions and garlic frying for 3-4 minutes until lightly browned and softened

Add the butternut squash, season with salt and pepper, and fry for 4-5 minutes

(Here you can add an optional dash of white wine, bring to a simmer and wait for it to reduce)

Add the mushrooms to the pan and cook everything together for 2 minutes, stirring frequently

Add the rice to the pan, stir to coat the rice in the oil and butter

Fry on a low-med heat for 2 minutes, stirring continuously

Season with black pepper and a pinch of chilli flakes

Add the stock ladle by ladle cooking for a few minutes between each. Wait for the stock to soak in before adding another, stir frequently throughout

Add the soaked porcini, stir through and add the broth to the risotto

When 4/5ths of the stock is added to the dish, add both cheeses to the dish along with half the parsley

Continuously stir through whilst adding the remaining stock

Serve the risotto topped with the remaining Berkswell and parsley and a pinch of chilli flakes.

Season to finish

 

Bhurji With Berkswell & Shallots

Recipe by Kricket head chef, Will Bowlby

Ingredients

12 local, large free-range brown eggs

1 large red onion, finely chopped

3 green chillies, finely chopped

1 bunch of fresh coriander, finely chopped

200g (7oz/scant 1 cup) unsalted butter

1 tablespoon cumin seeds

1 handful of fresh curry leaves

1 teaspoon ground turmeric

4 slices of sourdough bread

12 slices of lardo

400g (14 oz) Berkswell Cheese, finely grated

Sea salt, to taste

Micro coriander to garnish (optional)

For the pickled shallots:

500g (1 lb 2 oz) banana shallots, thinly sliced into rings

200ml (7 fl oz/scant 1 cup) pickling liquor

Method

To make the pickled shallots, steep the shallots in the pickling liquor for 1-2 hours at room temperature, then keep in the refrigerator until needed. 

Whisk the eggs in a bowl with the red onion, green chillies and coriander.

Reserve a little of the butter for the toast and melt the remainder gently in a frying pan (skillet). Add the cumin seeds, curry leaves and turmeric and cook over a medium heat for 30 seconds or so, stirring, until the spices are fragrant.

Add the egg mixture, reduce the heat and cook very gently, stirring continuously with a spatula or a wooden spoon, for about 3-4 minutes until the eggs are just cooked but still soft. Season to taste with salt and remove from the heat.

Toast the sourdough bread and spread with the reserved butter. Spoon the egg mixture on the toast, top with a slice of lardo, a sprinkle of grated cheese, a few slices of the pickled shallots and garnish with micro coriander leaves (if using)

Berkswell Bagels

Makes 8

Ingredients

280g (10oz) plain flour

4 teaspoons baking powder

1 ½ teaspoon sea salt

285g (20oz) 0% fat Greek yogurt

2 eggs, beaten

50g-80g Berkswell Cheese, grated

Sesame seeds

Optional additions: chives, onion

Method

Preheat oven to 190°C

Line a baking tray with lightly oiled parchment paper

Combine the flour, baking powder and salt in a medium sized bowl.

Add the yogurt and mix with a fork until well combined. (This will be fairly crumbly.)

Here, if you wish you can add chives, onions, any other additional ingredients to be combined in the dough

Lightly dust flour on your work surface and turn out the dough

Knead the dough about 15 times until it is tacky, but not sticky. (It should not leave dough on your hand when you pull away.)

Divide into 4 equal balls

Roll each ball into 3cm thick ropes and join the ends to form bagels. (Or, you can make a ball and poke a hole in the centre then stretch it slightly)

Top with egg wash and sprinkle both sides with seasoning

Add a light sprinkle of sesame seeds (optional)

Sprinkle over a handful of grated Berkswell Cheese to each bagel

Bake for 25 minutes

Extra creamy Berkswell Carbonara

Serves 4

Not your truly traditional carbonara but we aren’t complaining! The addition of cream makes this a fail-safe dish, no more scrambled egg carbonara!

Berkswell makes for a wonderful alternative for Parmesan in this carbonara with a twist.

Ingredients

400g spaghetti

1 tbsp olive oil

200g smoked pancetta cubes

3 garlic cloves finely chopped

3 eggs

75ml double cream

50-70g Berkswell Cheese, finely grated, plus extra to serve

Method

Cook the spaghetti until al dente in a large pan of salted water

In a large frying pan, heat the olive oil until hot. Then fry the pancetta cubes until lightly crispy, adding your finely chopped garlic halfway through cooking

In a medium sized bowl, crack in 2 of your eggs

Separate 1 egg and add the yolk to the other eggs. Save the egg white for your next omelette or as egg wash on some Berkswell Bagels!

Add the double cream and finely grated Berkswell Cheese to your eggs and whisk. Season with salt and pepper

Drain your spaghetti, reserving half a ladle-full of pasta water

Remove the pan from the heat then return the spaghetti to the large saucepan

Pour over your pancetta and garlic and mix through

Finally add your egg mixture and a small amount of pasta water

Toss and stir quickly, coating all the spaghetti

Mix until thick and creamy

Serve, season with freshly ground black pepper and top with extra finely grated Berkswell Cheese

Missing brunch? Berkswell Cheese toasted sandwich

Makes 2 toasties (at least)

For the cheese sauce

40g butter

40g plain flour

200-300ml milk

1tsp Dijon mustard

50g Berkswell cheese

For the toastie

4 slices of sourdough bread

3-6 slices of bacon of your choice

50g Berkswell Cheese, grated

50g British farmhouse aged Cheddar of your choice

Method

First make your cheese sauce. Begin with a roux, gradually adding in your milk

Once the sauce is thickened, remove from the heat and add your Berkswell Cheese

Add a small teaspoon of Dijon mustard

Lightly season

Spread an even layer of your cheese sauce onto 1 slice of sourdough bread

Sprinkle your farmhouse cheddar in an even layer followed by the grated Berkswell

Season with freshly ground black pepper

Optional fillings here include tomatoes, fresh herbs or onions/shallots. Finely chop and add a layer to your toastie

Now top with your 3 slices of bacon and the second slice of sourdough

Give the sandwich a good push to keep all the layers together

Melt a small amount of butter in a pan (skillet, cast iron, frying or sandwich toaster)

Place the sandwich in the pan and cook for 2-3 minutes on each side, until the cheese is adequately melted but the bread is not burned!

Pushing down gently throughout

Serve

Berkswell Cheese & Parma ham twists

Ingredients

1 sheet of good quality puff pastry

2-3tbsp of Dijon mustard

150-200g Berkswell Cheese, grated

200g Parma ham slices

Method

Line a baking tray with lightly oiled parchment

Preheat your oven to 200°C

Roll out your puff pastry to a 0.5cm thin layer

Using a pastry or silicone brush, brush a layer of Dijon mustard onto the pastry

Sprinkle your Berkswell Cheese in a fairly thick, even layer across the surface of the pastry

Press the cheese onto the pastry to make it stick

Fold the pastry in half lengthways

Start the above process again, with another layer of Dijon, Berkswell and Parma ham on top of the folded pastry

Fold again and roll with your rolling pin (roll between each layer)

Brush with another layer of Dijon

Sprinkle with another layer of Berkswell Cheese

Using a knife cut your pastry into 6 long strips

Twist each strip with 3 twists in 1 strip

Place the twists, well-spaced, on the baking tray

Chill for 10 minutes in the fridge

Then oven cook for 20 minutes until the twists are a pale golden brown

Lower the oven 140°C to ensure the twists are cooked through to the centre

Remove from oven after another 5 minutes

Let the twists cool for 10 minutes before serving

Links to other recipes/uses

Wine pairings for Berkswell

By Fiona Beckett (matchingfoodandwine.com)

Truffled A38

By Michelin star chef Glynn Purnell of Purnell’s, Birmingham

Ingredients

Celeriac - Quartered

Maris piper potato - 1 large, peeled and washed

Double cream - 300ml

Fresh parsley - 1 tablespoon chopped

Berkswell Cheese - 30g grated

Truffle

Salt and ground ginger to season

Method

Using a vegetable spiralizer, prepare the celeriac and potato into vegetable “spaghetti”.

Put the cream into a large sauté pan and reduce by half, add the celeriac and potato and cook over a medium heat for 2-3 minutes until al dente, add the cheese and stir in to incorporate.

Add the parsley and season with salt and ground ginger.

Using a pasta fork twist the vegetable spaghetti and place into a serving dish, spoon the creamy sauce over the top.

Finish by grating fresh truffle over the top.

Courgette and Berkswell Cheese Soufflé

From Deliciousmagazine.co.uk

Diabetes friendly recipe

Ingredients

300ml whole milk

300ml double cream

1 small onion, cut into quarters

6 cloves

4 fresh bay leaves

½ tsp lightly crushed black peppercorns

100g butter, plus extra for greasing

40g plain flour

750g courgettes, topped and tailed

1¼ tsp salt

225g Berkswell Cheese, finely grated

5 large free-range eggs

Method

Put the milk, cream, onion, cloves, bay leaves and peppercorns into a small pan, bring to the boil, then remove from the heat and set aside for 20 minutes or so to infuse.

Bring the milk back to the boil, then strain into a jug (discard the seasonings). Melt 75g of the butter in a medium-size pan, add the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the hot milk. Return the pan to the heat and bring to the boil, stirring, until it forms a silky-smooth sauce. Lower the heat and simmer very gently for 10 minutes, stirring every now and then.

Meanwhile, coarsely grate the courgettes, toss them with ½ tsp of the salt and leave to drain in a colander for 10 minutes.

Pour the sauce into a large mixing bowl and leave to cool slightly. Squeeze out as much of the excess liquid from the courgettes as you can, first by hand, then using plenty of kitchen paper or a clean tea towel. Melt the remaining butter in a large frying pan, add the courgettes and stir-fry for 2 minutes. Set aside.

Preheat the oven to 200°C/fan180°C/gas 6. Lightly butter a 2.5 litre, about 6cm deep, ovenproof dish. Add 25g of the Berkswell Cheese and shake to coat the base and the sides of the dish.

Separate the eggs, putting the whites into a large, very clean mixing bowl and stirring the yolks into the sauce. Stir in the courgettes with 175g of the grated cheese, the remaining ¾ tsp salt and plenty of black pepper. Whisk the whites to firm peaks, then gently fold them into the mixture.

Pour the soufflé mixture into the prepared dish, then scatter over the remaining Berkswell Cheese.

Bake for about 35 minutes, covering the top loosely with a sheet of foil after about 20 minutes, until it’s puffed, golden and cooked at the very centre, yet still soft and creamy inside. Serve straightaway with a lightly dressed, soft-leaved green salad.

Crab and Berkswell Tarts

From olivemagazine.com

Ingredients

350g all-butter shortcrust pastry

50g brown crabmeat

3 large eggs, beaten

300ml double cream 300ml

50g Berkswell Cheese, finely grated

2 tsp chopped tarragon

200g white crabmeat

Salad cress to serve

Method

Heat the oven to 180C/fan 160C/gas 4.

Roll out the pastry to the thickness of a 20p coin then use to line 6 x 10cm individual tart tins, letting the excess overhanging.

Fill with baking paper and baking beans then blind bake for 10-15 minutes.

Take out the paper and beans and cook for another 5 minutes.

Cool then trim the excess pastry.

Break the brown crab meat up in a bowl then beat in the eggs, cream and cheese.

Season with pepper and a little salt then stir in the tarragon.

Divide the white crab between the tart cases then pour over the egg mix.

Put back in the oven for 15-20 minutes until just set. Serve warm, scattered with the cress.