Posts Tagged ‘Cheese’
We are so pleased to be working with Persian food expert and supperclub hostess Sabrina Ghayour. This recipe was created by her using our seasonal ingredients and served up in her latest supperclub. Click here for more information about upcoming events, or tweet @SabrinaGhayour to book onto her next dinner where you can enjoy some incredible flavours with Natoora fresh produce.
750g Heritage Oca Tubers (you can also use baby new potatoes or carrots)
1 heaped tablespoon of Organic Cumin Seeds
Juice of 1 Large Unwaxed Amalfi Lemon
2 tablespoons of clear Honey
½ bunch of Fresh Dill, stalks discarded and roughly chopped
125g of Feta Cheese
A sprinkling of Nigella Seeds
Generous drizzle of Extra Virgin Olive Oil
Maldon Sea Salt
Freshly ground Black Pepper
Preheat the oven to 200 degrees. Line a large baking tray with oven paper / baking parchment.
Wash the tubers and cut them lengthways in half. Place on a baking tray and drizzle with a good amount of olive oil. Then sprinkle over the cumin seeds, season well with sea salt and black pepper and using your hands, give everything a thorough mix to ensure the cumin, oil and seasoning evenly coats the tubers. Place the tray in the oven and roast for 20-25 mins.
Mix the lemon juice and honey together until evenly dissolved. Remove the tubers from the oven, drizzling the lemon honey dressing over them and carefully tossing them with a wooden spoon to ensure that the dressing coats the tubers well. Then return to the oven and roast for a further 6-8 minutes.
Remove the tubers from the oven and arrange on a flat plate. Crumble the feta cheese liberally over the tubers, then sprinkle the chopped dill over them followed by a good sprinkling of Nigella seeds.
Not only does this dish make a wonderful side dish but it can be a great meal in itself.
The quest for fabulous French cheese is over…we are delighted to have started working with Mons Cheesemonger. A selection of superb cheeses from this award-winning affineur is a available now to order at Natoora.
Mons Cheesemonger was founded in France by the now “grand-pere” of the Mons Family, Hubert. His love of cheese led him to build his very own maturing rooms on the site of his family home. From there, the expertise of Mons has been bought over the channel and they now import traditionally made cheeses from France and Switzerland, aged and ripened in their own cellars in St Haon le Chatel.
Their fabulous French cheese will make a great gift this Christmas.
St. Jude is the newest cheese to arrive at Neal’s Yard Dairy, home of some of the finest cheeses in the British Isles. This small cheese has made a big impression, inspired by Saint Marcellin it has an incredibly soft, moussey, light texture that is an absolute delight.
It is made by Julie Cheyne in Alton, Hampshire and is a lactic-set cheese. St. Jude requires a lot of mollycoddling – 2am wake ups are something we might associate more with a small baby, but the lovely Julie is an incredibly dedicated producer and gets up at this time throughout making the cheese to look after it! This is an authentic, old-style of cheese making and it really shows in the flavour.
After much dabbling and a lot of care, Julie has absolutely perfected her recipe, meaning a wonderful, consistently great cheese, made with cow’s milk from a herd that produce it all year round. She named her cheese after St. Jude, the patron saint of lost causes and desperate situations…but we thank Julie for sticking with the trials and tribulations and what a wonder she has produced.
St Jude, £5.65 each – BUY NOW
“The very best French cheeses…tasted and rated by Bruno Loubet” – Observer Food Monthly, February 2011
We were so pleased to see such lovely reviews of our delicious French cheeses in this weekend’s Observer Food Monthly magazine. You can explore all our wonderful cheeses in our online cheesemonger, or read the reviews below.
|Brie de Meaux
“Wow, this stinks! I love it. Robust, ripe, complex flavour that lasts a long time. This is a knockout cheese.”
5 stars. Best buy.
|Camembert de Normandie
“Tastes very specifically of hazelnuts, which is very nice. This doesn’t last all that long, though.”
250ml béchamel sauce (40g butter, 40g plain flour and 200ml cold milk)
salt and pepper
70g Coolea or another hard British cheese
5 eggs (seperated)
Make a béchamel sauce or use a ready made one. Season with salt, pepper and a pinch of nutmeg and add grated Coolea.
Fold in the egg yolks. Whisk the whites to stiff peaks and fold them in too.
Heat to oven to gas mark 7 (220C). Butter a soufflé mould 8inches in diameter and lightly coat with flour.
Pour in the mixture, turn the oven down to gas mark 6 (200C) and bake for 30 minutes. No matter how good it looks, don’t open the oven door during cooking. When well risen and with a golden-brown colour on top, take out of the oven and serve immediately.
Our fantastic Pecorino Romano has been featured in the July edition of Italia! magazine. Here’s what they had to say in their taste test…
“The Pecorino Romano is Natoora’s most popular Pecorino. It is the most mature (up to a year ageing) of their Pecorinos, with a hard rind and a yellowish interior.
Most of the panel liked this cheese for its firm, but nicely crumbly texture. It is also one of the grainier cheeses from the taste test, giving it a nice bit of “crunch”.
Flavourwise this cheese offers up definite tones of hazelnut, and a typical sharpness. It is also an extremely salty cheese, which makes it a little overpowering, but great for aficionados of strong cheese.
Want to try it for yourself? Buy our Pecorino Romano online today!
Get the best out of our fantastic fresh spring peas in this light and refreshing souffle…
Heat the oven to 180C, place the baking tray in the lowest rack. Butter the bottom of the souffle mould and leave on the side. Lightly fry the pancetta cubes and the finely chopped onion, remove from the pan and set aside.
Make a roux by melting the butter in the same pan, then add the flour, mixing well until golden (on a medium heat).
Blend the peas with the milk in a blender. Add to the butter and flour mixture, mixing well with a whisk, on a low heat, until boiling. Boil for 5 minutes stirring continuously. Remove from the heat, add marjoram, salt and pepper. Add the grated gruyere, 4 egg yolks, the pancetta and onion. Mix well.
Beat the egg whites to a very firm consistency with a pinch of salt. Add 1/3 of the whites to the mixture, stirring well, then add the remaining 2/3 with a circular motion from bottom to top, very carefully.
Pour the mixture into the souffle mould and cook in the oven for 45 minutes. Don’t open the oven door during cooking or the souffle will deflate! Serve immediately.
A crusty delight…
Our reblochon is organic, aromatic and has some lovely nutty flavours. It makes a great match to our fantastic quality rocket! Don’t forget to visit our Real Food section to find out more…
For the Pastry:
1Tsp Poppy Seeds
Mix the flour with the poppy seeds, some salt and the chopped marjoram. Add chunks of butter, then start working the dough, adding enough lukewarm water to obtain a soft dough. Cover in cling film and leave to rest for an hour.
Wash the rocket and blanch for a minute in salty boiling water, drain and squeeze to get rid of any excess water. Place the rocket, all the cheeses, eggs and breadcrumbs in a mixer and blend at minimum speed for a minute or so.
Roll out the dough, place on the pie dish, cut out all excess dough, roll it out again and cut some strips. Pour the mix into the pastry, then arrange the strips in a lattice. Cook for 40 minutes at 180°C. Enjoy!
Creamy, buttery Camembert is one of the finest things to come out of France and we are so proud to have this authentic Normandy Camembert to shout about! Find out why it’s so much better than anything else around…
Taste: Pale yellow in colour, with a white furry skin speckled with brown flecks, the cheese is wrapped in transparent parchment paper showing the slightly bulging skin with its uneven coating of fur and orange streaks. The aroma is delicate yet full flavoured, reminiscent of butter.
Region: The name Camembert was never registered and a judgement of 1926 stipulated that Camembert could not have an appellation d’origine. This is why Camembert is now mass produced throughout France and even in other countries. Since 1983 the AOP for Camembert of Normandy has been reserved for cheeses manufactured in the 5 compartments of Normandy, where this cheese is produced following strict rules.
Quality: You know it’s good if Michel Roux Jr. likes it! The chef de cuisine at London’s Le Gavroche said of our Fribois Camembert de Normandie,
“Nice blooming on top: the bouncy surface is a good indicator of how gooey it is. Smooth all the way through with a nice tang and an almost floral taste. Lovely, lovely cheese. 5 stars”. (The Guardian, The Good French Test)
Production: “Camembert de Normandie” is still required by law to be made only with unpasteurised milk. It takes 4 litres of milk to make a Camembert. The best cheeses, made from raw milk curdled with rennet, are moulded, then drained, salted, turned over, removed from the mould and left to mature for about a month in a dry cellar so that the skin forms naturally. Just like ours, the cheeses should be wrapped in transparent parchment paper, and the aroma should be delicate and full flavoured.
Cost: We always let you know the price per kg so you can easily compare our prices. Our Camembert de Normandie is not only superior in quality but also cheaper than the pre packed so called “premium varieties” found in the supermarkets:
Natoora “Camembert de Normandie“ £12.50/kg
Ocado/Waitrose “Isigny Medallion Camembert” £15.96/kg
Norbiton “Camembert” £18.40/kg
(prices checked on 04/3/2010)
For more information and to buy, click here.
The kind people at The Observer took on the tough job of tasting some of this Christmas’ must have foods last weekend – including some delicious Natoora cheeses! See what they said below, or read the full article here.
Tasted by Rowley Leigh, chef proprietor of Le Café Anglais:
Natoora 240g, £3, www.natoora.co.uk
Smell that heifer. This has a pronounced buttery, crumbly texture.
Colston Bassett 250g, £5.25, www.natoora.co.uk
The best here judging by colour and veining. It’s buttery, with a hint of blue.
Sparkenhoe 250g, £5.75, www.natoora.co.uk
Smoky taste followed by a cheesy bite. Not bad at all.
They also had a nibble on our Tiptree Brandy Butter. Here’s what Stuart Gillies of the Boxwood Café thought:
The most buttery flavour of them all. Doesn’t taste of dairy. It’s pretty sweet, but a nice Christmas taste.