WIP>Recettes>Couronne de charcuterie plateau de fromages
Couronne de charcuterie plateau de fromages
Transformez notre Sélection de cheddar et de Leicester rouge Transformez-la en couronne festive comestible à servir en entrée de Noël ou en centre de table. Elle regorge de saveurs, de textures et de couleurs délicieusement contrastées – cheddar c...
Transformez notreSélection de cheddar et de Leicester rougeTransformez-la en couronne festive comestible à servir en entrée de Noël ou en centre de table. Elle regorge de saveurs, de textures et de couleurs délicieusement contrastées – cheddar crémeux vieilli en cave, salami épicé, myrtilles sucrées, herbes aromatiques – c'est donc aussi un régal pour les yeux.
Method
Select a 30cm serving platter with enough space to arrange all your ingredients in a circular wreath shape.
Decant the Fig & Apple Chutney and Balsamic Caramelised Onion Chutney into small ramekins and place them at opposite points on the platter.
Slice the Rock Star, crumble the Black Bomber and create wedges with the Red Storm for a variety of textures and appearances.
Arrange the cheese in a circular pattern around the platter to begin forming a wreath shape, leaving some space in the centre.
Place the Fig & Cranberry Crackers in one section of the board, fanned out or stacked vertically.
Arrange the salami slices in a neat, overlapping pattern around the platter, filling the gaps between the cheese and crackers, to give the wreath a layered look. For a more textured effect, fold or roll the salami slices.
Cluster the grapes in a few spots around the wreath and scatter fig slices, blackberries and blueberries on the platter for pops of colour and a touch of sweetness.
Place the chicory leaves around the wreath for a crisp and slightly bitter contrast.
Finally, garnish the platter with a selection of aromatic fresh herbs.
Method
Select a 30cm serving platter with enough space to arrange all your ingredients in a circular wreath shape.
Decant the Fig & Apple Chutney and Balsamic Caramelised Onion Chutney into small ramekins and place them at opposite points on the platter.
Slice the Rock Star, crumble the Black Bomber and create wedges with the Red Storm for a variety of textures and appearances.
Arrange the cheese in a circular pattern around the platter to begin forming a wreath shape, leaving some space in the centre.
Place the Fig & Cranberry Crackers in one section of the board, fanned out or stacked vertically.
Arrange the salami slices in a neat, overlapping pattern around the platter, filling the gaps between the cheese and crackers, to give the wreath a layered look. For a more textured effect, fold or roll the salami slices.
Cluster the grapes in a few spots around the wreath and scatter fig slices, blackberries and blueberries on the platter for pops of colour and a touch of sweetness.
Place the chicory leaves around the wreath for a crisp and slightly bitter contrast.
Finally, garnish the platter with a selection of aromatic fresh herbs.
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.
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.
Turn your favourite crisps into an effortless centrepiece with these charcuterie crisps – layered with Rock Star and Red Storm, delicate cured meats and a drizzle of Hot Honey for a perfectly balanced bite. Ideal for relaxed evenings with friends, al fresco dining in the summer, or as a simple camping treat, this recipe brings together bold flavours with minimal fuss for easy sharing, wherever you are.
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.
