Pant Mawr Farmhouse Cheeses Finest Quality Cheeses Made In Wales Recipes Pant Mawr Beetroot Dip
225g/8 oz Pant Mawr Goats Cheese in Plain Olive Oil 1 tbsp mayonnaise 150ml / quarter pint natural yoghurt or sour cream 2 small cooked beetroots, grated
Mash the Pant Mawr Goats Cheese in a bowl. Stir in the mayonnaise and yoghurt (sour cream). Just before serving stir in the grated beetroot.
Smoked Cerwyn Cheese Drumsticks
6 chicken drumsticks 75g/3oz Smoked Cerwyn Cheese 6 rashers streaky bacon oil or melted butter for cooking salt and pepper 8 wooden cocktail sticks
Preheat oven at 180 degrees C/ 350 degrees farenheight / Gas mark 4, make a deep incision in the thickest part of each drumstick and pack the deep slit with smoked goats cheese. Season with salt and pepper, then wrap streaky bacon tightly around each drumstick, ensuring the slits are covered, then secure with a cocktail stick. Smear each drumstick with a little butter or oil. Cook in the oven for 15-20 minutes.
Preseli Cheese Wontons
Wotons: 180g Preseli Cheese 12 Wonton Skins 12 Leaves fresh Basil 12 Thin slices of Garlic Freshly ground Black Pepper A little beaten Egg for sealing Vegetable Oil for deep-frying Chopped Parsley
Dipping Sauce: 200g Chopped Plum Tomatoes 1 Garlic clove, grated 2 Tablespoons of Vodka 1 Teaspoon of Worcestershire Sauce 1 Teaspoon of Tobasco Sauce Freshly ground Black Pepper Juice of 1/2 a Lime A few chopped Basil leaves
Cut the cheese into 12 portions. Place in the centre of each wonton skin, top with a slice of garlic, a basil leaf and a little fresh ground black pepper. Brush the edges with a little beaten egg, fold over to form a triangle and press the edges together. To make the dipping sauce simply mix all the ingredients together and chill for at least half an hour.
Half fill a medium size saucepan with vegetable oil and heat. Test with a piece of white bread, it should take 2 minutes to brown. Cook the wontons in batches until crisp and light golden in colour. Drain well on kitchen paper. Sprinkle with the parsley and cheese if using and serve three per person with a pot of the dipping sauce. By Angela Gray
Goats Cheese Lemon Cheesecake
For The Base 8 Oz (225g) digestive biscuits 1 3/4 Oz (50g) light brown sugar 1/4 tsp cinnamon 1/4 tsp nutmeg 4 Oz (125g) Margarine or butter, melted
For The Filling 1 lb (500 g) fresh soft goat's cheese 3 large eggs (duck eggs work well) juice of 1/2 a lemon grated rind of 1 lemon 3 1/2 Oz (100g) caster sugar 1/2 tsp oil of lemon
Whisk all these ingredients together in a food processor until smooth, light and creamy. Pour into the pastry/crumb-lined pie pan. Bake at 175 C degrees for 25 minutes - not much longer or it will brown and top and dry out. (The cheesecake should still be a bit wobbly, but not too soft in the middle.) Cool completely before serving. Makes 8 generous portions. Recipe provided by Richard Cook, Pengawsai, Rhosfach
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