|
Delicious
recipes that use our famous Dorset Blue Vinny cheese
Our
cheese is fantastically versatile. It is suitable not only for the formal
cheese board but also brilliant to cook with - melted over steak, into
a sauce or just on toast. It also loves it in the freezer so never be
afraid of having too much Dorset Blue Vinny - you will always find a use
for it!
We
hope to regularly introduce you to different ways of increasing your DBV
intake by suggesting simple but delicious recipes to you.
Asparagus
with Dorset Blue Vinny Cheese Soup - serves 4
You will
need...
400g
fresh asparagus
50g Maryland salted butter
1 x medium onion (approx 150g) finely chopped
1 x small potato (approx 120g), diced
600ml vegetable stock
400ml full fat milk
50g Dorset Blue Vinny Cheese, crumbled
What to
do....
Prepare
the asparagus by trimming the bottom 2 cm to discard the tough, stringy
ends. Reserve 8 asparagus tips for garnish if you wish. Wash and chop
the asparagus lengths into 2 cm pieces.
Melt
the butter in a large saucepan and add the onion. Cook gently for 5 -
10 minutes until soft but not coloured.
Stir
in the asparagus pieces and the diced potato. Sweat for a further 5 -
10 minutes, stirring occasionally.
Add
the vegetable stock, place the lid on the saucepan and allow to boil gently
for 20 minutes until soft.
Remove
the pan from the heat and allow to cool a little.
Add
the Dorset Blue Vinny Cheese and stir in well until completely melted.
Add
the milk and blend the soup until it is smooth. This may need to be done
in batches depending on blending method.
Return
to a clean pan to reheat. Season accordingly.
Pour
into individual bowls and garnish with either double cream or crème
fraiche together with the reserved asparagus tips, or if you prefer with
some more Dorset Blue Vinny crumbled on top!
Stuffed
Mushrooms
Delicious mushrooms
sprinkled with Dorset Blue Vinny and drizzled with balsamic vinegar -
ideal as a dinner party starter!
| You
will need.... |
What
to do.... |
|
| 4
large open cup mushrooms |
We
use Dorset Down Mushrooms in this recipe which are fantastic and are
available at both our local farmers markets Sherborne and Poundbury,
Dorcheseter.
Place
the mushrooms on a baking tray - stalk upwards! Lightly drizzle olive
oil over the mushrooms, followed by the crumbled DBV. Grill for 5
minutes or until the cheese is melted. Serve immediately after drizzling
the mushrooms in balsamic vinegar. |
|
| Olive
oil |
|
200g
crumbled Dorset Blue Vinny Cheese
(or more if you like!) |
|
| Balsamic
Vinegar (preferably aged) |
|
More
Stuffed
Mushrooms (!!) with Dorset Blue Vinny & Bacon
| You
will need.... |
What
to do... |
| 2
large open cup mushrooms |
Peel
mushrooms and remove stems from the middle. Chop stems finely to
go in the filling. Place mushrooms in shallow ovenproof dish.
Chop
the bacon and fry, and the chopped onion and after a minute or two,
the crushed garlic. Stir gently and when the bacon is brown take
the pan off the heat.
Add
the chopped mushroom stems, breadcrumbs, chopped parsley and thyme,
cheese, sherry and beaten egg to the pan and mix well together.
Pile
the stuffing into the mushrooms, give a twist of black pepper and
drizzle with olive oil.
Bake
for 25 minutes at 180c or Gas Mark 4 until the topping is golden
brown |
| 2
rashers streaky bacon |
| 1/2
finely chopped red onion |
| 1/2
crushed clove garlic |
| 1oz
fresh breadcrumbs |
| 1/2
tbsp chopped fresh parsley |
| 2
sprigs chopped thyme |
| 1oz
Dorset Blue Vinny crumbled |
| 1
tbsp dry sherry |
| 1
beaten egg |
|
