WIP>Recettes>Toast au Black Bomber et au chutney d'oignons balsamique
Toast au Black Bomber et au chutney d'oignons balsamique
Le plat réconfortant par excellence. Notre cheddar extra-vieux signature fond parfaitement entre d'épaisses tranches de pain au levain rustique, tandis que l'ajout de chutney d'oignons caramélisés au balsamique, sucré et acidulé, offre une délicie...
Le plat réconfortant par excellence. Notre cheddar extra-vieux signature fond parfaitement entre d'épaisses tranches de pain au levain rustique, tandis que l'ajout de chutney d'oignons caramélisés au balsamique, sucré et acidulé, offre une délicieuse touche de piquant. Beurré et poêlé ou cuit dans un appareil à sandwich grillé, ce régal du midi est doré, croustillant à l'extérieur et moelleux à l'intérieur. Servez-le avec une poignée de feuilles de salade fraîche pour un repas léger simple et délicieux.
METHOD
Spread one slice of bread with butter both sides and the other slice with butter one side and chutney on the other.
Place slices of Black Bomber on the chutney so it is generously covered.
Place other slice on top the cook in a toasted sandwich maker or pan fry until golden brown and the cheese has melted.
Serve immediately with some green salad leaves.
METHOD
Spread one slice of bread with butter both sides and the other slice with butter one side and chutney on the other.
Place slices of Black Bomber on the chutney so it is generously covered.
Place other slice on top the cook in a toasted sandwich maker or pan fry until golden brown and the cheese has melted.
Serve immediately with some green salad leaves.
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.
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
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.
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.
Serve this cheesy leek gratin as a side dish for roast chicken or ham – or as a vegetarian main course with thick slices of buttered bread. Baking the leeks makes them sweet and tender, and our award-winning Black Bomber extra mature Cheddar adds deeply savoury flavour notes to the thick, creamy sauce.
These adorable treats are a must-make canapé or starter for Valentine’s Day – and they’re so easy to prepare. Ready-rolled puff pastry shapes are topped with three award-winning Cheddars and their perfect flavour matches, from tangy chutneys and fiery Hot Honey to fresh fig quarters, cherry tomatoes, piquanté peppers and vibrant herbs. Baked until golden brown and served warm from the oven, they’re sure to win their heart.
Colourful, flavour-packed and as seasonal as they come, these roasted root veg make a standout side dish for Christmas dinner, whether you’re feasting on turkey, rib of beef or a hearty nut roast. It’s easy to prepare ahead, too, keeping festive stress to a minimum. Simply glaze baby carrots and baby parsnips in olive oil, seasonings, fresh thyme and Hot Honey – celebrating the time-honoured pairing of sweetness and heat – and, when you’re ready, roast them until tender and caramelised.
