Seasons, Seasonally British Menus, by Cricket St Thomas, is a celebration of local ingredients showcased through creative recipes from three award-winning chefs all featuring Cricket St Thomas cheese — Capricorn Goats, Brie and Camembert.
Hear from Fallowfields head chef . CHEF JOSEPH FALLOWFIELD
Find out what’s in season across the UK. SEASONALLY BRITISH
Discover eight recipes from award-winning chefs. CULINARY DELIGHTS
ISSUE N 0 2 AUTUMN/WINTER
MEET Our Chefs To bring our cheeses and Britain’s seasonal ingredients to life, we’ve teamed up with three talented and award- winning chefs from around the UK who have created two incredible dishes—one for Autumn and one for Winter.
AUTUMN/WINTER 2024 CONTENTS
02. HELLO FROM RORY LARKIN 03. MEET OUR CHEFS 04. AUTUMN INGREDIENTS 06.
TAP INTO the Turning Seasons
JOSEPH FALLOWFIELD Joseph is the head chef at Fallowfields, located within Housel Bay Hotel in Cornwall. He has won 3 AA Rosette Awards for Culinary Excellence 2023-24. Throughout his culinary career, Joseph has worked with the likes of ex-Michelin starred chefs, Stuart Eddy and Alan White. JOSEPHFALLOWFIELD
CRUMPET, BRIE, BLACK GARLIC PURÉE, WATERCRESS BY NATHAN JOHNSON 08.
CAMEMBERT TARTIFLETTE BY JOSEPH FALLOWFIELD 10.
GOATS CHEESE MOUSSE, GINGERBREAD, BEETROOT, ELDERFLOWER GEL BY TOM BENNETTS 12. GOATS CHEESE & SQUASH PITHIVIER, PICKLED WALNUT PURÉE BY RORY LARKIN 14. INTERVIEW WITH JOSEPH FALLOWFIELD 16. WINTER INGREDIENTS 18. BEETROOT RISOTTO, GOATS CHEESE CRUMBLE, HAZELNUTS BY TOM BENNETTS 20. CRISPY BRIE, FIG PURÉE, CANDIED ALMONDS BY NATHAN JOHNSON 22. SHALLOT TARTE TATIN, BRIE, CARAMELISED PEAR BY RORY LARKIN 24. CAMEMBERT, BLACK GARLIC ICE CREAM, CANDIED WALNUTS, APPLE BY JOSEPH FALLOWFIELD 26. CRICKET ST THOMAS
W elcome to our second edition of Seasons, Seasonally British Menus, By Cricket St Thomas. This publication is a celebration of local ingredients that flourish across the country in Autumn and Winter, showcased through creative recipes all featuring South Somerset’s Cricket St Thomas cheese — Capricorn Goat’s, Brie and Camembert — from three incredibly talented chefs. We’ll be speaking with Joseph Fallowfield, head chef at Fallowfields in Cornwall about how the different seasons impact his recipe creation, and how he utilises local ingredients in his menu. Cheese can add a unique flavour to any seasonal meal, and create a point of difference from other ingredients. Seasonal ingredients greatly influence how a chef is going to craft his or her menu. It often inspires them to put their own twist on a classic or re-create a dish that needs to evolve with the changing tastes of their customers. With seasonal menus also comes freshness and quality, which is a must for operators. The value of using local, seasonal ingredients aligns with Cricket St Thomas’ ongoing commitment to
protecting brand provenance and being proud to be 100% British. Whilst cheese is often considered an added ingredient, there is an absolute place for it centre stage as it can add richness and layers of flavour to a dish. In Autumn and Winter, I find myself turning to more ‘earthy’ ingredients. Some of my favourite ingredients to use across these final seasons of the year include butternut squash and pears which feature in dishes such as pithiviers and as an accompaniment to a tarte tatin. In the coming pages, not only will you find recipes from our featured chefs, but there are two recipes that I’ve created as well. Enjoy and please share your own Cricket St Thomas creations with us on Instagram tagging @lactalisprofessional_uk
NATHAN JOHNSON Nathan is the Senior Chef de Partie at the Royal Crescent Hotel in Bath. He attended the Chefs Academy for three years, working in Lainston House Hotel in Winchester and Manor House Hotel in Castle Comb. Nathan was awarded the prestigious title of Southwest Chef of the Year 2022. NJFOODSTAGRAM
TOM BENNETTS Tom is head chef at Driftwood Spars and has reached the semi-finals of the National Chef of the Year competition. Tom has also reached the finals of the Southwest Chef of the Year, solidifying his reputation as a top-tier chef. CHEF_TOMBENNETTS
RORY LARKIN Development Chef, Lactalis Professional
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AUTUMN INGREDIENTS Late September to December The UK produces a bounty of amazing local ingredients. In Autumn, chefs turn to more warming dishes that are rich with flavour. Whilst some summer ingredients are still available, there is an abundance of new produce to be harvested. These ingredients offer versatility in both how they can be manipulated, and in which dishes they might appear on a menu. The country is also home to a range of meat and fish that is available fresh at this time of year that diners will look to expect.
Autumn Apples, Beetroot ,
Blueberries, Broccoli , Cabbage, Cauliflower , Carrots, Celery , Celeriac, Chard , Chillies, Courgettes , Damsons, Fennel , Field mushrooms, Figs , French beans, Garlic , Jerusalem Lettuce , Marrow, Onions , Pak Choi, Parsnips , Pears, Peppers , Plums, Potatoes , Pumpkin, Raspberries, Rocket, Runner beans , Spinach, Sweetcorn , Swede, Shallots , Summer squash, Turnips . Chicken, Grouse , Ham, Pork , Sausages, Venison , Brill, Dabs , Dover Sole, Flounder , Oysters, Skate . artichokes, Kale , Kohl rabi, Kohl rabi , Leeks,
122,000 Tonnes The UK consumes around 122,000 tonnes of British apples a year – that’s enough to fill 325 Olympic swimming pools! 3
British farmers grow around 15 million pumpkins annually. 1
90% At its peak, Yorkshire produced 90% of the world’s winter forced rhubarb. 4
The UK produces 70% of the potatoes 2
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*Sources : 1. countrysideonline.co.uk / 2. gov.uk / 3. britishapplesandpears.co.uk/faq / 4. lovebuyingbritish.co.uk
AUTUMN CRUMPET, BRIE, BLACK GARLIC PURÉE, WATERCRESS
By Chef Nathan Johnson
SERVES 4
COOKING TIME 15 MINS
PREP TIME 1H
INGREDIENTS For the crumpet: 350ml
METHOD Make the crumpet: 1. Add the flours, yeast, sugar
Warm milk Plain flour Strong flour
and warm milk into a bowl and combine until smooth.
175g 175g
2. Prove this mix in a warm place for 45 mins. 3. Mix the water, salt and bicarbonate soda together and after the 45 mins of proving add the water solution, this will form a batter. 4. Mix well and reserve in the fridge overnight. 5. The next day, preheat some baking rings in a medium hot pan. 6. Pour some batter into each ring and cook slowly until golden brown on each side and fluffy in the middle. Then leave to cool on a cooling rack. 7. To finish, warm the crumpet in the oven for 2 mins. Make the garlic purée: 1. Bring all the ingredients to the boil. 2. Transfer to a blender and blend until smooth. 3. Add more water to the blender to adjust the consistency if it is too thick. Then transfer to a piping bottle. Make the mushrooms: 1. Take any kind of mushrooms and cook in a pan until golden brown. To finish: 1. Remove the crumpet from the oven, place a few dots of black garlic purée on top of the crumpet. 2. Transfer the cooked mushroom on top of the crumpet, add two thick slices of Cricket St Thomas Brie on top of this. 3. Melt the Brie under the grill slightly, and blow torch the Brie for colour. 4. Place the crumpet on the plate and finish the crumpet with a handful of watercress. *Allergens: Gluten, Milk, Sulphites, Wheat.
7g
Yeast Sugar
1tsp
200ml
Warm water
1/2tsp 1/2tsp
Bicarbonate soda
Salt For the garlic purée: 190g
Black garlic, peeled
85ml 2.5g
Water
Salt
15g 15g
White wine vinegar
Caster sugar
To finish: 135g
Cricket St Thomas Brie
55g
Wild mushrooms
Handful of watercress
Available in 135g, 1.1Kg RW & 2.3Kg RW
*Chefs are required to list allergens on menus.
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AUTUMN CAMEMBERT TARTIFLETTE By Chef Joseph Fallowfield
SERVES 2-4
COOKING TIME 40 MINS
PREP TIME 20 MINS
INGREDIENTS 500g
Floury potatoes Double cream
500ml
1
Onion
6 4
Rashers of smoked bacon
Cloves of garlic
660g
Cricket St. Thomas Camembert
Splah of white wine
METHOD 1. Thinly slice the onion and finely chop the garlic. Sweat this down alongside the diced bacon on a medium heat with a splash of vegetable oil. 2. Finely slice the potato and mix all the ingredients together, including the cream. 3. Layer the mixture in a roasting tray including intermittent layers of sliced Cricket St Thomas Camembert . Finish with a layer of the Camembert. 4. Bake in a oven at 140 o C for approximately 40 mins. Serving suggestion Plate and serve with seasonal watercress . *Allergens: Milk, Sulphites.
Available in 220g
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AUTUMN GOATS CHEESE MOUSSE, GINGERBREAD, BEETROOT, ELDERFLOWER GEL
By Chef Tom Bennetts
SERVES 4
PREP TIME 1H
COOKING TIME 15 MINS
INGREDIENTS For the cheese mousse: 200g Double cream 200g Yoghurt 500g
2. Allow to cool and place in a piping bag, then cut the tip off the piping bag using a sharp knife. 3. Pipe the Cricket St Thomas Capricorn Goat cheese mousse on to cling film and roll into a cylinder. Then, tie the ends of the cylinder tight and allow to set in the fridge. Make the gingerbread purée: 1. Add all the ingredients into a blender and blend until smooth and glossy. Make the beetroot purée: 1. Wrap the beetroot in tin foil with salt, pepper and olive oil. Roast for 20-25 mins until soft. 2. Once soft, add all the ingredients into a blender and blend until smooth and glossy. To finish: 1. Layer the mousse on top of the ginger biscuits, in a bed of beetroot purée.
Cricket St Thomas Capricorn Goat cheese Leaves gelatine (use 6g of agar for veggies)
4
6g Salt For gingerbread purée: 1 50ml Water For elderflower jelly : 600ml
Jamaican ginger cake
Elderflower cordial
100ml
Water
5
Leaves gelatine (6g use agar for veggies)
For beetroot purée: 4
Large, cooked beets keep one to cut circulars discs for the presentation and use the waste to add to the purée
*Allergens: Eggs, Gluten, Milk, Sulphites, Wheat.
1
Garlic clove Lime juice
2 tbsp 2 tbsp
Extra virgin olive oil
1 tsp
Salt
METHOD Make the cheese mousse: 1. Blitz yoghurt and cheese. Boil cream, add gelatine and salt, then slowly pour over cheese and yoghurt. Mix and whisk until smooth.
Available in 1.1Kg RW
Available in 100g
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AUTUMN GOATS CHEESE & SQUASH PITHIVIER, PICKLED WALNUT PURÉE
By Chef Rory Larkin
PREP TIME 30 MINS
SERVES 1
COOKING TIME 1H10
INGREDIENTS For pithivier: 2
METHOD Make the butternut squash purée: 1. Toss the cubed butternut squash with a little oil and seasoning. Spread them on a baking sheet and roast for 25-30 mins in a 180 o C oven until tender. Reserve some of the roasted squash cubes for garnish and for cutting the disc used in the pithivier. 2. In a medium saucepan, melt the butter over medium heat. Add the sliced onion and cook until soft and translucent. 3. Add the roasted squash (set aside the portion for the disc) to the onions, then add the double cream with a little water. 4. Stir and cook for another 5 mins until everything is well combined. Blend the mixture until smooth. Make the picked walnut purée : 1. In a medium saucepan, place the sugar in a dry pan and gently heat until a light caramel forms. Then add the pickled walnuts with their liquid, sugar, golden raisins and diced apple. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 mins, until everything is soft and caramelised.
2. Blend the mixture until smooth, add a little water if the mix is too dry. Pass through a fine sieve. Make the pithivier: 1. Place one puff pastry disc on a lightly floured surface. In the centre, place the frozen and floured goats cheese. 2. Top with a disc of roasted butternut squash and then a spoonful of cranberry sauce. Brush the edges of the pastry disc with the beaten egg. 3. Place the second pastry disc on top, gently pressing down around the filling to seal the edges. Trim the edges if necessary to ensure an even seal. Use a fork to crimp the edges decoratively. Brush the top of the pithivier with more beaten egg, and place in the freezer for 30 mins. 4. Lightly score the top of the pithivier with a sharp knife in a spiral or other decorative pattern, being careful not to cut through the pastry. 5. Bake in an oven set to 200 o C for around 20 mins until the pastry is golden brown and puffed. To finish: 1. Toss the reserved roasted butternut squash with fresh thyme and seasoning. Roast until golden brown as 180 o C. Steam the kale until tender but vibrant green. 2. Place the baked pithivier in the centre of a plate. Spoon or pipe the butternut squash purée and pickled walnut purée onto the plate around the pithivier. 3. Arrange the thyme-roasted squash and steamed kale around the plate as a garnish.
Puff pastry discs (approx. 7 inches each) Cricket St Thomas Capricorn Goat cheese (frozen, dusted in flour)
100g
1 tbsp
Cranberry sauce
20g
Roasted butternut squash Egg (beaten, for glazing)
1
Seasoning For butternut squash purée: 300g Butternut squash (peeled and cubed)
1
Onion (sliced)
30g 50g
President unsalted butter
Double cream For picked walnut purée: 150g
Pickled walnuts with liquid
100g 100g 100g
Sugar
Golden raisins
Granny smith apple (peeled and diced)
To finish: 50g
Roasted butternut squash with thyme
30g
Steamed kale
*Allergens: Eggs, Gluten, Milk, Walnuts, Wheat.
Available in 1.1Kg RW
Available in 100g
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“ In tasting the Camembert, you can almost immediately imagine what it would be like with the raw components on a plate,” he says. “The Camembert is a good quality product. It has a nice mild flavour. The longer you keep it, the stronger the flavour gets. It’s versatile and appealing. I don’t know anyone that would try that cheese and say they don’t like it. It’s like the pinot grigio of cheese.” So, for Fallowfield’s dishes he wanted to bring a bit of the unexpected. “Camembert is a naturally great winter cheese. It’s about the melt.”
His take on a Tartiflette highlights just that.
CULINARY DISCOVERIES AT HOUSEL BAY HOTEL With Joseph Fallowfield
P.8
He explains: “What we try to do it to follow the season very specifically as they are. So, any ingredients that are available for those six weeks we will absolutely use. For example, Savoy Cabbage has a very short season. Anything that is hyper seasonal that we can celebrate during that time period, alongside our location, we will feature on our menu.”
Joseph Fallowfield admits that it wasn’t until he took the head chef position at Fallowfields in the Housel Bay hotel in Cornwall that he grew a real appreciation for cheese. “It was when I was thrown into that decision making process that I started taking cheese selection seriously.” Fallowfields offers a fixed tasting menu that includes a cheese course. And whilst the menu changes every six weeks, Fallowfield sticks to a general method when selecting the cheeses. One is a blue cheese, sourced locally with strong flavour, a second is a soft white cheese, such as Cricket St Thomas Brie or Capricorn Goats Cheese and the third is a hard or semi-hard cheese. Six years on from taking the role, Fallowfield takes great pride in his selections for the cheese course. When working with Cricket St Thomas Camembert it was clear what he wanted to make.
“ The camembert is a good
For Fallowfield it’s about giving his diners an experience to remember.
quality product... It’s like
When he was 15, Fallowfield started on his culinary journey and fell in love with the community feeling a kitchen offers—not necessarily the art of cooking. It wasn’t until his trip to France where he did a week work placement at a Michelin star restaurant that changed his view on food. “That experience really opened my eyes to how good food can be,” he says. “And that’s when I started taking being a chef more seriously.” And as far as any advice for those looking to make a career as her chef, Fallowfield says: “Taste as much as you possibly can.” That of course, includes cheese.
the pinot grigio of cheese.’’
Winter is Fallowfield’s favourite season. He cites root vegetables like squash, pumpkin, potatoes and celeriac as some of his go-to ingredients. Seasonality is central to the restaurant’s tasting menu. “We keep that very restrictive,” says Fallowfield. “You can have it or not have it. It’s the one single menu. We don’t have options on that.”
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WINTER INGREDIENTS
December-March The UK plays host to some amazing local ingredients. In Winter, chefs can still access a range of fruit and vegetables that are loaded with flavour and offer the opportunity to create versatile seasonal dishes that bring warmth to cold days. We find that operators are faced with a mixed bag during the winter months when it comes to footfall. As one would expect, Christmas is a busy period, but outside of that it can be challenging to get customers to dine out. Our chefs have made use of the produce the UK has to offer throughout the winter months to create some stellar dishes that are sure to stand out on the menu.
£37.1 million The UK dedicates approximately 3,102 hectares to Brussels sprouts, producing around 52,000 tonnes annually. This production has an estimated value of £37.1 million. 2
Winter Bay Leave, Brussels sprouts , Carrot,
Cauliflower , Kale, Leeks , Lettuce, Onions , Parsnips, Purple sprouting broccoli , Quince, Savoy cabbage , Spinach, Swede . Chicken, Gammon , Goose, Partridge , Pheasant, Sausages , Turkey, Venison , Wild Duck, Grey , Mullet, Mussels , Scallops.
£30 million The UK venison market is valued at around £30 million annually. This includes both wild and farmed venison. 3
£43.6m UK parsnip sales are up by a whopping 20.5% in value to £43.6m over the prior year. 1
Goose is the most traditional Christmas poultry. 4
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*Sources : 1. fruitnet.com / 2. fwi.co.uk / 3. deer-management.co.uk / 4. britishgoose.org.uk
WINTER BEETROOT RISOTTO, GOATS CHEESE CRUMBLE, HAZELNUTS
By Chef Tom Bennetts
Swap the rice for barley to give it a distinctly British twist
SERVES 4
COOKING TIME 55 MINS
PREP TIME 25 MINS
INGREDIENTS For the beetroot risotto: 2 tbsp Olive oil 1 Knob of butter 1
METHOD Make the rice: 1. Heat the olive oil with the butter in an
ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent.
Onion, finely chopped
2. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins. Stir well, then pour over the stock. Cook for 15 mins until the rice is soft. Make the spring onion oil: 1. Heat the rapeseed oil on medium-low heat until it reaches 75 o C. Once the oil reaches the temperature, maintain the heat for 5 mins. 2. Roughly chop the spring onion tops. Transfer the chopped onions into the pan. 3. Don’t worry about keeping it strictly at 75 o C, as it can have a buffer of 5-10 o C without spoiling the green colour. 4. Transfer the mixture to a blender while hot – the heat will help the flavour and colour release into the oil. Blend for 6 mins at full speed. 5. While the oil is blending, line a strainer in a bowl with fine cheesecloth. 6. Place the bowl with the strainer on a bed of ice. Cooling down the warm oil is an essential step to keep the green colour. 7. Gently pour the infused oil through the strainer. 8. Once the oil has dripped off and has cooled down, transfer it to a jar and keep it in the fridge. You can use this oil for up to a month in the refrigerator. To finish: 1. Wrap the beetroot in tin foil salt and pepper olive. And roast for 20-25 mins until soft once soft. Add all the ingredients into a blender and blend until smooth and glossy. 2. Crumble the Cricket St Thomas Goats Cheese and add the nuts once cooled and fold in the chives. Check for seasoning.
1
Garlic clove, finely chopped
250g 150ml 700ml
Risotto rice White wine
Vegetable stock
4
Large, cooked beets: Keep one to cut cubes for presentation and use
the waste to add to the purée, Keep the leaves for presentation
1
Garlic clove Lime juice
2 tbsp 2 tbsp
Extra virgin olive oil
1 tbsp Salt For the goats cheese and hazelnut crumble: 200g Cricket St Thomas Capricorn Goats Cheese, crumbled 25g Chives 60g Roasted hazelnuts For the spring onion oil: 250g Rapeseed oil 125g Spring onion or leek tops
*Allergens: Milk, Hazlenuts, Sulphites.
Available in 1.1Kg RW
Available in 100g
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WINTER CRISPY BRIE, FIG PURÉE, CANDIED ALMONDS
By Chef Nathan Johnson
SERVES 4
COOKING TIME 50 MINS
PREP TIME 25 MINS
INGREDIENTS For the fig and port purée : 250g Dry fig 200ml Port 1tsp All spice For the caramelised almonds: 400g Water 400g Sugar 200g Almonds 500ml Oil Sea Salt For the crispy Brie: 600g Cricket St Thomas Brie 100g Flour 100g Egg (whisked) 100g Panko bread crumb Herbs of your choice Endive METHOD Make the fig and port purée : 1. Cut the figs into quarters, then place in a pan with all the ingredients. 2. Bring to the boil and reduce down to a glaze. 3. Transfer to a blender and blend until smooth. 4. Transfer to a piping bottle. Make the caramelised almonds: 1. Add sugar and water to a pan and bring to boil. 2. Add the almonds. 3. Boil all until the liquid has reached 108 o C. 4. Drain off the sugar and water leaving just the almonds. 5. Preheat the oil in a seperate pan to 180 o C.
6. Add the almonds to the hot oil and fry until golden brown. 7. Remove onto a cooling rack and season with sea salt. Make the crispy Brie: of Brie) – cut the Brie into cubes. 2. Place the Brie into the flour and coat well. Remove from the flour and place into egg, coat well. 3. Remove from the egg, into the 1. Freeze the Cricket St Thomas Brie (this ensures you get good even cuts panko breadcrumbs, coat well, then transfer to a container. To finish: 1. Deep fry the Brie in 190 o C oil until crisp, remove onto a draining cloth and season with salt. 2. Place onto the plate with purée underneath each piece of Brie so it does not slide around on the plate. 3. Add dots of purée around the plate, placing the caramelised almonds on top of each dot. 4. Finish the dish with some fresh endive for some bitterness and some micro herbs of your choice.
*Allergens: Almond, Eggs, Milk, Gulten, Wheat.
Available in 135g, 1.1Kg RW & 2.3Kg RW
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WINTER SHALLOT TARTE TATIN, BRIE, CARAMELISED PEAR By Chef Rory Larkin
SERVES 4
COOKING TIME 1H
PREP TIME 25 MINS
6. Preheat your oven to 180 o C. In individual oven-proof pans or ramekins, arrange the chilled shallots cut side down in a tight, circular pattern, with a sprig of thyme. 7. Pour a little of the remaining glaze over the top, making sure you reserve some for garnish. 8. Place a disc of puff pastry over the top of the shallots in each pan, tucking the edges down around the shallots. Bake in the preheated oven for 12-18 minutes or until the puff pastry is golden and crisp. 9. Allow the tart to cool for a few minutes before carefully inverting it onto a serving plate. To finish: 1. Place each shallot tarte tatin in the centre of a plate. Pipe a generous amount of caramelised pear purée around the plate. Spoon the chilled Brie cream on top of the tarte tatin for a luxurious finish. *Allergens: Eggs, Gluten, Milk, Soy, Sulphites, Wheat.
INGREDIENTS For the shallot Tarte Tatin: 100g
and the mixture is smooth. 2. Bring the mixture to a gentle boil and cook for 2-3 minutes, ensuring the agar is fully dissolved, then season to taste. 3. Pour the Brie mixture through a sieve or blend it until smooth. Refrigerate until needed. Make the caramelised pear purée: 1. Chop the pears (keeping the skin on) and place on a baking tray. 2. Cover with sugar and bake in a hot oven to 180 o C until fully caramelised, about 20-30 minutes. 3. Blend the mixture until smooth then place aside until needed. Make the shallot tarte tatin: 1. First add oil to a large frying pan over medium heat. 2. Add the halved shallots, cut side down, and cook until the start to caramelise. 3. Once the shallots are golden, flip them and add honey, Madeira wine, balsamic vinegar, miso and thyme. 4. Stir gently to coat the shallots in the mixture, then cook in the mixture until the liquid reduces to a syrupy consistency and the shallots are fully cooked and glazed, about 5 minutes. 5. Remove the shallots from the heat and let them cool. Once cooled, refrigerate the shallots and their glaze until completely chilled.
Puff pastry, cut into 4 discs Shallots, peeled and halved lengthways
250g
100g 30g 30g 1 tsp
Madeira wine
Honey
President unsalted butter
Miso
5g
Fresh thyme
30g Olive oil For the caramelized pear purée: 4 Ripe conference pears (skin on, core removed)
100g Sugar Juice of one lemon For the Cricket St Thomas Brie Cream: 120g
Cricket St Thomas Brie (rind removed)
220g 100g
Double cream
Milk
3g
Agar
0.5g
Salt
METHOD Make the Brie cream: 1. In a saucepan, combine the Cricket St Thomas Brie , double cream and milk over medium heat. Add agar and stir occasionally until the Cricket St Thomas Brie has melted
Available in 135g, 1.1Kg RW & 2.3Kg RW
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WINTER CAMEMBERT, BLACK GARLIC ICE CREAM, CANDIED WALNUTS, APPLE
Place thinly sliced apple and micro watercress on top!
By Chef Joseph Fallowfield
SERVES 8
COOKING TIME 1H
PREP TIME 1H30
INGREDIENTS For the ice cream: Vegetable oil 1 Onion 500ml
METHOD Make the ice cream: 1. Roughly dice the onion and cook on a high heat with a splash of vegetable oil until golden and caramelised. Once golden add 200ml water, season and blend until smooth. 2. Next bring the milk and cream to a gentle simmer. Meanwhile whisk together the yolks and half of the sugar. Pour the milk mixture onto the yolk mixture and re-heat until the mixture reaches 75 o C. Make the black garlic purée: 1. Bring all the ingredients to the boil. 2. Transfer to a blender and blend until smooth. 3. Add more water to the blender to adjust the consistency if it is too thick. Then transfer to a piping bottle. 4. Blend the black garlic purée and custard mixture together. 5. Cool until room temperature and then churn in an ice cream machine. Store the ice cream in freezer. Make the walnut garnish: 1. Bring 100ml water and 100g of sugar to a gentle simmer. Add the walnuts and simmer for 3 mins. Drain the liquid and then deep fry with oil until golden. Whilst hot sprinkle with a generous amount of sea salt. 2. Slice the Cricket St. Thomas Camembert into strips with the crumbled, candied walnut on top. Spoon the ice cream onto either end of the Camembert. 3. Add a little more walnut onto of the ice cream. Then place thinly sliced apple and micro watercress on top.
Full fat milk
12
Egg yolks
1
Bulb black garlic
500ml Double cream For the black garlic purée: 190g Black garlic, peeled 85ml Water 2.5g Salt 15g White wine vinegar 15g Caster sugar For the walnut garnish: 50g Walnuts 100g Sugar 220g
Cricket St. Thomas Camembert
1
Granny smith apple Micro watercress
10g
100ml
Water
Oil Sea salt
*Allergens: Eggs, Milk, Walnuts.
Available in 220g
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CRICKET ST THOMAS At the Lubborn Creamery
The award-winning Cricket St Thomas cheeses are proudly produced at the Lubborn Creamery in Cricket St Thomas, Somerset.
THE PROCESS Cricket St Thomas is made by a highly skilled team who practice a cheese making process within a state-of-the- art factory. The cheeses rest within the creamery and are continually nurtured in a carefully controlled ripening room before being packaged and sent out to customers from the heart of Somerset.
OUR PRODUCTS The Cricket St Thomas portfolio soft British cheeses is manufactured at the Lubborn Creamery in Somerset. For more than 40 years, the production of soft vegetarian cheeses has been in operation and Cricket St Thomas has mastered the art of making soft mould ripening cheeses. With milk collected from farms in the UK, Cricket St Thomas guarantees the highest quality and freshness to chefs and catering operators. The range includes Brie, Camembert and Capricorn Goats cheese, ideal for restaurateurs looking for British solutions.
VERSATILITY Cricket St Thomas cheeses are ripening cheeses, which means they offer flexibility and versatility. At different ripening stages, each cheese can be used in a different way so Foodservice operators have a choice in how they want to use them. With this versatility comes a reduction in waste and a wider range of dishes where cheese can feature.
FLEXITARIAN Consumers see dairy as a flavourful and convenient source of protein, and a component of a healthy, balanced diet. In particular, cheese provides a high-protein alternative to meat and with its indulgent characteristics, cheese adds texture and flavour to a wide range of dishes, giving those with varied diets options on a menu.
CRICKET ST THOMAS BRIE Available in 135g, 1.1Kg RW & 2.3Kg RW Creamy with a mild, fresh flavour and a soft edible white rind. The brie is an award-winning British soft cheese that operators can offer as a point of difference on cheeseboards and in recipes.
CRICKET ST THOMAS CAPRICORN GOATS CHEESE Available in 100g and in 1.1Kg RW This cheese has a particularly mild, clean and slightly nutty flavour and can be enjoyed at different stages of maturity. The goats cheese is suitable for vegetarians and is Vegetarian Society approved.
CRICKET ST THOMAS CAMEMBERT Available in 220g Rich and creamy with a soft edible white rind, this British alternative to the famous French classic has a notable flavour difference which is the result of its UK milk and production process.
To view the whole cheese making process from pasture to plate click here.
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Lactalis Professional is the foodservice division of Lactalis McLelland, part of a worldwide leader in the dairy industry with a portfolio of brands including Président, Galbani, Seriously and Cricket St Thomas.
We pride ourselves on being the smarter dairy solution for foodservice operators offering a wide variety of products across the UK and Europe to the sector. We work closely with our customers to support them in a variety of ways such as providing recipe inspiration and culinary support to maximise the use of cheese on menus and grow margins on those dishes.
WHERE TO BUY
www.lactalispro.co.uk
lactalisprofessional_uk
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