WINTER TORCHED GOATS CHEESE & SQUASH ORZOTTO
SERVES: 2
PREP/COOKING TIME: 55 MINS
*Allergens: Wheat (Gluten), Milk, Sulphites
INGREDIENTS Butternut Squash Purée: 40g
METHOD For the Butternut Squash Purée: 1. Peel and roughly chop the squash. 2. Steam for 25 minutes until soft. 3. Add the squash to a blender along with all other ingredients and blend until smooth. 4. Transfer to a container, chill, and use when needed. To Finish: 1. Add orzo pasta to boiling, salted water and cook for 4 minutes. 2. Strain and rinse under cold water, and transfer to a container. 3. In a new saucepan, add the shallots and olive oil and sweat down for 2–3 minutes. 4. Add the orzo to the pan and turn the heat up to high. 5. Gradually add warmed stock, bit by bit, and cook for 2 minutes, stirring constantly as you would with risotto. 6. Stir in the purée until fully incorporated. 7. Add half of the Cricket St Thomas Goats Cheese to a separate pan and fry until crispy, then transfer to a small tray. 8. Cut the remaining Cricket St
Cricket St Thomas Goats Cheese Butternut squash
250g 15ml
Whole milk Table salt
2g
To Finish: 120g
Cricket St Thomas Goats Cheese Shallots (finely diced)
70g
1l
Water (salted)
24ml 200g
Olive oil
Orzo
500ml
Vegetable stock (warm) Butternut squash purée (recipe above)
240g
6g 8g
Crispy sage
Toasted pumpkin seeds
Thomas Goats Cheese into small pieces and lightly blowtorch until slightly melted and caramelized.
9. Spoon the orzo into the serving bowl and top with crispy sage, crispy Cricket St Thomas Goats Cheese, pumpkin seeds, and the torched Goat’s Cheese.
Available in 1.1Kg RW
Available in 100g
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