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.
This Summer mac and cheese is a fresh, seasonal twist on a comforting classic. Al dente pasta is tossed with sweet peas and broccoli before being coated in a rich, creamy cheese sauce made with tangy Dijon mustard and bold Green Thunder cheese. Baked until golden and bubbling, it's everything you love about a traditional mac and cheese recipe, with a vibrant vegetable-packed upgrade.Recipe created by @izzycooksstuff on Instagram
This creamy orzotto recipe combines tender orzo, smoky chorizo and sweet roasted red peppers in a rich, creamy dish finished with melted Beech Wood, fresh lemon and parsley. Packed with bold Mediterranean-inspired flavours, it's an easy one-pan meal that's perfect for everything from weeknight dinners to relaxed entertaining. Whether you're searching for a satisfying chorizo orzotto or simply a new way to enjoy orzo, this flavour-packed recipe is sure to become a firm favourite.Recipe created by @rhindanddine on Instagram.
Take your campfire cooking up a notch with these smoky cheese and charcuterie skewers. Rock Star and Red Devil are skewered with spicy chorizo, chargrilled peppers, sweet tomatoes and pepperoncini, then cooked over open flames until irresistibly melted and lightly charred. Served on crusty bread slathered with our Spiced Tomato & Vodka Chutney, it's a simple yet flavour-packed fireside feast that's made for sharing.
Gather around the campfire and enjoy the irresistible combination of smoky melted Beech Wood and sweet, fiery hot honey. Inspired by classic campfire cooking, these simple cheese s'mores pair golden, gooey chunks of naturally smoked Cheddar with crisp crackers for the perfect fireside snack. Ready in minutes and made with just a handful of ingredients, they're ideal for camping trips, outdoor adventures or cosy evenings spent around the fire.
Fire up the Kamado Joe for the ultimate steak dinner. Thick-cut ribeye is reverse seared for a perfectly blushing centre, then finished with a rich Truffle Trove butter that slowly melts over the meat, coating every slice. Served alongside a crisp radicchio and chicory salad, topped with golden shards of nutty Red Storm cheese. Perfect for summer entertaining, special occasions or taking steak night to the next level.
Red Devil brings a fiery depth of flavour to this smoke-kissed cheeseburger. Hot Honey glazed bacon adds a touch of sweetness that perfectly complements the cheese's warming chilli kick. A bold barbecue favourite sure to delight your guests.
