WINTER TORCHED GOATS CHEESE & SQUASH ORZOTTO
SERVES 1
COOKING TIME 25 MINS
PREP TIME 30MINS
*Allergens: Wheat, Milk, Sulphites
INGREDIENTS 60g
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
35g
Shallots
500g
Water
10g 12g
Table salt
Olive oil
100g 250g 120g
Orzo
Vegetable stock (warm) Butternut squash purée
3g 4g
Crispy sage
Toasted pumpkin seeds
Butternut Squash Purée: 40g
Cricket St Thomas Goats Cheese Butternut squash
250g
15g
Whole milk Table salt
2g
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 135g, 1.1Kg RW & 2.3Kg RW
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 38
ISSUE N 0 3 2025 | 39
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