Recipes

Frie d’Or in a box (Serves 2 as a starter to share)

Recipe courtesy of Tony Leck, chef at The Pavillion

Ingredients

  • 200g pack of Guernsey Dairy ‘Frie d’Or’ Cheese
  • 25ml port
  • fresh thyme
  • sea salt & freshly ground black pepper
  • olive oil to sprinkle
  • freshly baked bread
  • freshly picked salad

Preparation

  • Preheat the oven to 200 / 220°C
  • Unwrap the ‘Frie d’Or’ and with a sharp knife remove the rind from the top of the cheese.
  • Replace the cheese back into the box and season with sea salt, black pepper and freshly picked thyme, sprinkle generously with a quality olive oil and a splash of port and place in the oven for 10 – 15 minutes.
  • Serve with some crusty fresh baked bread and salad.

Guernsey Rarebit (Serves 2)

Ingredients

  • 25g/1oz of Guernsey Dairy Butter
  • 25g/1oz flour
  • 150ml/5fl oz Guernsey Dairy Milk
  • 175g/6oz Guernsey Dairy extra-mature cheddar cheese – grated
  • 150ml/5fl oz of Brown Ale
  • 1 tsp / 5ml English mustard
  • 2 tsp / 10ml Worcestershire Sauce
  • Salt and pepper
  • 2 egg yolks
  • 4 slices of toast

Preparation

  • Make a roux with the butter and flour, leave to cool. 
  • Bring milk to the boil, then whisk it into the roux
  • Bring to the boil again, whisking again to ensure it doesn’t burn and also that sauce is free of lumps.
  • Add cheese, beat in and remove from heat.
  • Reduce ale, English mustard and Worcestershire sauce. When thick, add mixture to cheese sauce.
  • Season well with salt and pepper and beat in egg yolks.
  • Spoon onto slices of toast and grill until bubbling.
  • Serve with crisp seasonal salad.

Crabmeat Risotto (Serves 4)

Ingredients

  • 100g / 4oz melted Guernsey Dairy Butter
  • 2 shallots finely diced
  • 1 clove of crushed garlic
  • 4 sprigs of lemon thyme
  • 375g / 14 oz risotto/Arborio rice
  • 1 glass of white wine
  • 570ml / 1 pint of shellfish stock (from crab shells)
  • 225g / 8oz of picked crabmeat
  • 100g / 4oz grated Guernsey Dairy cheddar
  • 60ml / 2fl oz Guernsey Dairy cream
  • A good bunch of finely diced chives

Preparation

  • Lightly sweat the butter, shallots, garlic and thyme together.
  • Add the risotto rice and wine – stir until absorbed.
  • Add the stock a little at a time.
  • Cook at a simmer until the rice becomes tender – adding the stock to ensure a creamy consistency.
  • Add the crabmeat, cheese and cream.
  • Season with salt and pepper and add the chives.
  • Garnish with fresh oregano leaves and tomato concassé.

Pannacotta Shortbread (Serves 4)

Ingredients for the Pannacotta

  • 3 gelatine leaves
  • 250ml / 9fl oz Guernsey Dairy milk
  • 250ml / 9fl oz Guernsey Dairy double cream
  • 1 vanilla pod, split lengthways, seeds scraped out
  • 25g / 1oz sugar

Preparation for the Pannacotta

  • For Pannacotta, soak the gelatine leaves in a little cold water until soft.
  • Place milk, cream, vanilla pod and seeds and sugar into pan and bring to simmer. Remove vanilla pod and discard.
  • Squeeze water out of gelatine leaves, and then add to pan and take off heat. Stir until gelatine has dissolved.
  • Divide mixture among four ramekins and leave to cool. Place into fridge for at least an hour until set.
  • To serve, turn each Pannacotta onto a serving plate.

Ingredients for the Shortbread

  • 225g / 8oz Guernsey Dairy salted butter, softened
  • 110g / 4oz caster sugar (Golden Caster if poss.)
  • 225g / 8oz plain flour, sifted
  • 150g / 5oz corn flour, sifted
  • Caster sugar to dredge

Preparation for the Shortbread

  • Place butter and sugar in mixer or food processor, cream until pale.
  • Once well amalgamated, add flour and corn flour and blend briefly, just until thoroughly combined. Tip into buttered, Swiss-roll tin (23x33 cm / 9x13 in) and, using floured hands, press down so level all over.
  • Prick all over (do this carefully, so that you do not disturb level surface) then bake at 150°C/300°F/Gas 2 for 50-60 minutes. What you are looking for is uniform pale golden all over. Don’t allow to become golden brown.
  • Remove and dredge all over with caster sugar then cut into squares. Leave for five minutes or so then carefully decant onto wire rack to cool.
  • Serve with seasonal local berries.

White Chocolate Cheesecake with Rhubarb Crumble Ice Cream (Recipe produces 1 x 27cm diameter cake ring suitable for 8 servings.)

Recipe courtesy of Tony Leck, chef at The Pavillion

Ingredients for the Cheesecake

  • 20ml / 1 tbsp water
  • 20g / 1oz caster sugar
  • 484ml / 17floz Guernsey Dairy whipping cream
  • 250g / 8oz soft cream cheese
  • 50g / 2oz white chocolate drops
  • 1 leaf of gelatine

Biscuit Base:

  • 150g / 5oz ginger nut biscuits
  • 75g / 3ox Guernsey Dairy unsalted butter

Preparation

  • Crush the ginger nut biscuits and mix with melted unsalted butter, place into the base of a gateau ring or similar and refrigerate to set.
  • Soak gelatine in a little cold water.
  • Use either chocolate buttons or finely chop white chocolate. Melt gently in a large bowl.
  • Bring to boiling point the water and sugar to make hot syrup, when boiling remove from heat and squeeze the gelatine to remove any excess water, add this to the hot syrup and pour onto the melted chocolate.
  • Add to this the cream cheese and whisk together.
  • Whip the cream and fold this into the above mixture. Pour into moulds and chill to allow the cheesecake to set before serving.
  • Serve with rhubarb crumble ice cream.

Crumble:

  • 25g / 1oz Guernsey Dairy unsalted butter
  • 25g / 1oz granulated sugar
  • 25g / 1oz plain flour
  • Pinch of ground ginger

Preparation

  • Mix all the above together and bake on a tray until golden, set aside to sprinkle over the ice cream when serving.

Rhubarb Ice Cream:

  • 242ml / 8floz Guernsey Dairy whipping cream
  • 250g / 8oz rhubarb
  • 150g / 5oz caster sugar

Preparation

  • Bring all the ingredients to boiling point and simmer for one minute, cool and refrigerate.
  • When the mixture is cold either churn in an ice cream machine or place in a shallow tray in the freezer and stir at regular intervals until a smooth consistency is achieved.
  • Serve with white chocolate cheesecake and sprinkle with a little toasted crumble mixture.

Lavender Panacotta with Raspberry Shortbread

Ingredients for the Panacotta

  • 570ml / 1pint Guernsey Dairy double cream
  • 75g / 2.5oz icing sugar
  • 2 gelatine leaves – soaked
  • 1 vanilla pod seeds
  • 4 lavender flowers

Preparation

  • Bring to the boil the cream, sugar, vanilla and lavender.
  • Remove from the heat and dissolve in the gelatine.
  • Strain the liquid.

Ingredients for the Shortbread

  • 110g / 4oz Guernsey Dairy butter
  • 50g / 2oz castor sugar
  • 2 whole eggs
  • 450g / 1lb plain flour

Preparation

  • Cream together the butter and sugar, then slowly add the egg
  • Fold in the flour and make into dough
  • Shape as required wrap in cling film and refrigerate

Ingredients for the Caramel

  • 40g / 1.5oz castor sugar
  • 15ml / 1 tablespoon of glucose powder
  • 15ml/ 1 tablespoon water

Preparation

  • Boil to a caramel colour and then cool in iced water.
  • Pour the caramel into moulds – just covering the surface.

Thick Milk Shake (Serves 4)

Ingredients

  • 400g / 14oz Guernsey strawberries 500ml
  • 500ml (1/2 litre) Guernsey Dairy milk
  • 250ml Guernsey Dairy strawberry ice-cream
    (you could also use the Guernsey Dairy’s Vanilla, Coconut or even Honeycomb Crunch Ice Creams).

Preparation

  • Remove the stalks from the strawberries and blend or sieve to a smooth purée.
  • Pour milk into the strawberry purée and mix.
  • Add the ice-cream and mix. Pour into tall glasses and garnish with a strawberry.

Cheese on Toast Shapes (Serves 2)

Ingredients

  • 4 Slices of bread
  • 10ml / 2 tsp English Mustard
  • 225g / 8oz Guernsey Dairy mature cheese, grated
  • A few dashes of Worcestershire sauce

Preparation

  • Cut the bread to shape of your choice.  Use a knife or pastry cutter if you have one.  These come in all sorts of shapes, for example, cars, trees, hearts, stars. 
  • Switch the grill on and toast the bread on both sides.
  • Spread a little mustard on each slice, then top with the mature cheese, laying it as close as possible to the edges of the toast.
  • Sprinkle over the Worcestershire sauce to taste then pop under the grill. Cook for 2-3 minutes or until golden and bubbling. Be very careful when removing from grill.

Banana Split (Serves 2)

Ingredients

  • 2 Bananas
  • 6 scoops of your favourite flavour of Guernsey Dairy ice-cream
  • Guernsey Dairy whipping cream
  • Sauce of your choice (e.g. Chocolate, Toffee, Raspberry)
  • Topping of your choice (e.g. nuts, chocolate chips, hundreds and thousands)
  • 1 Cherry

Preparation

  • Whip the cream until thick
  • Peel and slice bananas length-ways and place in suitable dish
  • Place three scoops of ice-cream into the banana
  • Top with whipped cream, topping of choice and finally a cherry on top