WIP>Recettes>Trove de truffes, steak de filet et pizza aux champignons
Trove de truffes, steak de filet et pizza aux champignons
Savourez une part de luxe avec cette pizza gourmande. Sur une délicieuse base de levain, on trouve des champignons shiitake, un steak de filet finement tranché, du chutney aux figues et aux pommes et du Truffle Trove, notre cheddar extra-vieux aux...
Savourez une part de luxe avec cette pizza gourmande. Sur une délicieuse base de levain, on trouve des champignons shiitake, un steak de filet finement tranché, du chutney aux figues et aux pommes et du Truffle Trove, notre cheddar extra-vieux aux truffes noires d'été. Un verre de rosé sec constitue un merveilleux accord.
METHOD
Preheat the oven to its highest temperature and preheat baking tray or pizza stone.
Spread the pizza base with Fig & Apple Chutney.
Scatter over the cooked onions and mushrooms.
Heat frying pan and lightly oil. Place the steak over a high heat and sear each side for 2 minutes.
Allow to rest for a few minutes then thinly slice the steak.
Arrange the steak slices over the pizza.
Sprinkle with grated Truffle Trove.
Season with black pepper.
Place on baking tray in the oven and bake for approximately 12-15 minutes or until the base is cooked through and the cheese is bubbling hot.
METHOD
Preheat the oven to its highest temperature and preheat baking tray or pizza stone.
Spread the pizza base with Fig & Apple Chutney.
Scatter over the cooked onions and mushrooms.
Heat frying pan and lightly oil. Place the steak over a high heat and sear each side for 2 minutes.
Allow to rest for a few minutes then thinly slice the steak.
Arrange the steak slices over the pizza.
Sprinkle with grated Truffle Trove.
Season with black pepper.
Place on baking tray in the oven and bake for approximately 12-15 minutes or until the base is cooked through and the cheese is bubbling hot.
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.
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.
A real crowd-pleaser as a Christmas Day side dish or party canapé, these playful festive nibbles will disappear fast. Each cocktail sausage is stuffed with Rock Star, our award-winning vintage cave-aged Cheddar, and wrapped in streaky bacon that’s baked until crispy. Serve with a bowl of Hot Honey as a sweet and spicy dip.
