Rich, creamy and packed with flavour, these chicken supremes are stuffed with Purple Vale, our mature Cheddar with caramelised onion chutney and Giusti balsamic vinegar of Modena. Mixed with mascarpone, fresh herbs and crumbled spelt crackers, the...
Rich, creamy and packed with flavour, these chicken supremes are stuffed with Purple Vale, our mature Cheddar with caramelised onion chutney and Giusti balsamic vinegar of Modena. Mixed with mascarpone, fresh herbs and crumbled spelt crackers, the filling melts beneath the skin as the chicken cooks, while a prosciutto wrapping turns beautifully crisp and savoury on the Kamado Joe.
Set up the Kamado Joe for indirect cooking and bring it to a steady temperature of around 180°C.
Add the grated Purple Vale, mascarpone, parsley, basil and crumbled spelt crackers to a bowl. Season with salt and freshly ground black pepper, then mix until well combined.
Carefully loosen the skin from each chicken supreme, taking care not to tear it. Divide most of the cheese mixture between the chicken breasts, pushing it evenly underneath the skin.
Rub any remaining mixture over the top of the chicken, then season lightly. Wrap each chicken supreme in two slices of prosciutto, keeping the skin and filling covered as neatly as possible.
Place the chicken on the grill over indirect heat, close the lid and cook for 35 minutes, or until the thickest part of the chicken reaches an internal temperature of 70°C.
Rest the chicken for 5 minutes before serving with buttered new potatoes and fresh watercress.
Set up the Kamado Joe for indirect cooking and bring it to a steady temperature of around 180°C.
Add the grated Purple Vale, mascarpone, parsley, basil and crumbled spelt crackers to a bowl. Season with salt and freshly ground black pepper, then mix until well combined.
Carefully loosen the skin from each chicken supreme, taking care not to tear it. Divide most of the cheese mixture between the chicken breasts, pushing it evenly underneath the skin.
Rub any remaining mixture over the top of the chicken, then season lightly. Wrap each chicken supreme in two slices of prosciutto, keeping the skin and filling covered as neatly as possible.
Place the chicken on the grill over indirect heat, close the lid and cook for 35 minutes, or until the thickest part of the chicken reaches an internal temperature of 70°C.
Rest the chicken for 5 minutes before serving with buttered new potatoes and fresh watercress.
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.
Inspired by the rich colours of fallen autumn leaves, this seasonal Autumn cheeseboard makes a striking centrepiece for cosy gatherings and celebrations. Beech Wood, Red Storm and Red Devil are cut into playful leaf shapes, alongside whisky-infused Amber Mist, with grapes, physalis, pistachios and Balsamic Caramelised Onion Chutney completing the board.
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.
