Beech Wood Smoked Turkey and Kale Lasagne

Lasagnes à la dinde fumée au bois de hêtre et au chou frisé

Que vous utilisiez les restes de Noël ou que vous ayez simplement envie de changer du bœuf, cette recette de lasagnes à la dinde est un festin familial savoureux et nutritif. Mettant en vedette le bois de hêtre, notre cheddar naturellement fumé a...

Que vous utilisiez les restes de Noël ou que vous ayez simplement envie de changer du bœuf, cette recette de lasagnes à la dinde est un festin familial savoureux et nutritif. Mettant en vedette le bois de hêtre, notre cheddar naturellement fumé au bois de hêtre, il est délicieux servi avec une salade verte croquante.

METHOD

  1. Prepare cheese sauce by melting butter in a non-stick pan, stir in flour and mix well to make a paste.
  2. Take off heat and gradually whisk in the milk. Return to heat and whisk, bringing sauce to boil until thickened with glossy appearance. Stir in mustard, seasoning and 150g cheese.
  3. Sauté red onions in a pan with olive oil until cooked through, add kale and lightly sauté for a few seconds. Add chopped tomato, smoked paprika and season to taste.
  4. Place the tomato mixture in the base of a baking dish and spread evenly. Arrange 4 sheets of lasagne over the top ensuring all the tomato mix is covered.
  5. Arrange another 4 sheets of lasagne over top.
  6. Add turkey slices to cooled cheese sauce and spoon evenly over lasagne.
  7. Sprinkle over remaining cheese and bake for 40 minutes until cooked through, golden brown and bubbling.
  8. Serve with a crisp green salad.

METHOD

  1. Prepare cheese sauce by melting butter in a non-stick pan, stir in flour and mix well to make a paste.
  2. Take off heat and gradually whisk in the milk. Return to heat and whisk, bringing sauce to boil until thickened with glossy appearance. Stir in mustard, seasoning and 5.3 ounces cheese.
  3. Sauté red onions in a pan with olive oil until cooked through, add kale and lightly sauté for a few seconds. Add chopped tomato, smoked paprika and season to taste.
  4. Place the tomato mixture in the base of a baking dish and spread evenly. Arrange 4 sheets of lasagne over the top ensuring all the tomato mix is covered.
  5. Arrange another 4 sheets of lasagne over top.
  6. Add turkey slices to cooled cheese sauce and spoon evenly over lasagne.
  7. Sprinkle over remaining cheese and bake for 40 minutes until cooked through, golden brown and bubbling.
  8. Serve with a crisp green salad.

Recipes

From our kitchen table to yours

Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.

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Smoky Red Devil Beef Tacos
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Smoky Red Devil Beef Tacos

Packed with smoky BBQ flavour, these crispy beef tacos combine charred peppers and onions with richly caramelised mince, melted Snowdonia Red Devil and and a drizzle of hot honey for the perfect sweet-spicy finish. Ideal for sharing straight from the grill.Recipe created by NW Grilling on Instagram.

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Lunch

Waldorf Salad with Purple Vale, Pear & Chicory
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Waldorf Salad with Purple Vale, Pear & Chicory

A modern take on the classic Waldorf salad, built around the rich, tangy depth of Purple Vale cheese with aged balsamic of Modena and caramelised onion.Recipe created by Rhind & Dine on Instagram.

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Quick & Easy

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Lunch

Steak Sandwich with Purple Vale Rarebit, Pink Pickled Onions & Rocket
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Steak Sandwich with Purple Vale Rarebit, Pink Pickled Onions & Rocket

Need a Father’s Day food idea? This one’s worth bookmarking. Created by the team at CRWST Bakery, this steak sandwich pairs tender flat iron steak with a Purple Vale rarebit. Finished with sharp pink pickled onions, peppery rocket and toasted sourdough, it’s a perfectly balanced combination of indulgent flavours and textures.Discover more from CRWST Bakery on their website and follow them on Instagram

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Dinner

Jo’s Truffle Trove Alfredo pasta
  • 40 Minutes
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Jo’s Truffle Trove Alfredo pasta

Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.

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Lunch

Purple Vale Focaccia Sandwich
  • 15 Minutes
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Purple Vale Focaccia Sandwich

Some sandwiches are fine as a lunchtime stopgap. This one? It’s something else. Thick slices of our new Purple Vale – rich, crumbly mature Cheddar combined with balsamic caramelised red onion chutney and Giusti 3 Gold Medals Balsamic Vinegar of Modena – with peppery rocket, all tucked inside freshly baked rosemary focaccia. Bold, beautiful and impossible to resist.

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