Applewood Spreadable Challenge: Cheese and Vegetable Pie with Kale and Chorizo

This is my third and final recipe that I have created as part of the Applewood Spreadable #SpreadStirShare challenge in which 20 food bloggers have been tasked with devising some interesting and delicious family recipes using Applewood Spreadable as an ingredient. I have already posted my Cheesy Pea, Leek and Pancetta Gnocchi Bake and the Creamy Pea, Courgette and Mint Risotto, and my final recipe that I enjoyed last night was a Cheese and Vegetable Pie with a side of Kale with Chorizo.

Of the three recipes, this has to be my favourite – but then I do love anything encased in gorgeous pastry, it’s so comforting on a cold, wet winter’s day, and this is a delicious pie filling that I will absolutely be making again.

I used pumpkin, broccoli and leeks in my pie, but you could experiment with whatever you had to hand really. I made a traditional roux – mixing equal parts of butter with plain flour as the basis for this unctuous, decadent cheese sauce, as well as mixing equal parts of the smoky Applewood Spreadable cheese with unsmoked Cheddar.

The kale and chorizo side was to convince the boyfriend that we can sit down to dinner without a big hunk of meat or fillet of fish and with, instead, just a little smidge of meat-stuffs and I’m happy to report he agreed after this lovely meal. This served the two of us comfortably with one portion left over for lunch today – just increase the portion sizes to stretch further!

Here’s how:

1 small pumpkin

1 broccoli head

2 leeks, trimmed

50g plain flour

50g salted butter

65g Applewood Spreadable

65g Cheddar (I used some Cathedral City I had in my fridge)

300ml milk (I used full fat)

Salt & Pepper

Pinch of nutmeg

250g puff pastry (I used Jus Rol)

1 beaten egg

100g kale

100g chorizo cooking sausages

Firstly cut the pumpkin in half carefully, and scoop out all of the seeds. Either retain to toast and enjoy later on or discard. Place on a piece of baking paper on a baking sheet and place in the oven at around 180-200 degrees and bake for 30 minutes.

In the meantime chop off the florets of broccoli and chop up into bite-size pieces. Plunge into some boiling, salted water and cook for 3-4 minutes, to ensure there will be no biting into rock hard vegetables in the pie. Then drain and put to the side.

Once the pumpkin is out of the oven and cool enough to handle, remove the skin and chop into small, bite-sized chunks. Place into an ovenproof dish, and then add the broccoli.

Chop the leeks and then add these, raw to the pie dish with the broccoli and pumpkin.

Next up it’s time to make your cheese sauce. Firstly weigh everything out equally in advance so there is no mad scramble mid-sauce-making as it is a bit of a delicate procedure and needs care and attention! Add the butter to the pan (a tip is to add it in small little knobs so it takes less time to melt and is less likely to burn) – keep on a low heat throughout.

Once the butter is melted, gently add a little of the flour at a time stirring in each time with a wooden spoon or whisk in gently with a balloon whisk. Keep repeating this process until all of the flour has been mixed in.

Now you will add your milk, a little at a time. You may not even need the 300ml, it will depend on how you prefer the consistency of the sauce to be. Once you’ve added about half, add the cheese. I firstly added the grated Cheddar and mixed through until melted through and part of the now-thickening sauce. If you need to, add a little more milk and then add the Applewood Spreadable, again stirring all the while.

Once you are happy with the consistency (it should be thick enough to coat the back of a spoon and velvety smooth with no lumps), continue to cook on a low heat for a further five minutes to ensure the flour is all cooked out.

Remove from the heat, season generously and add a pinch of nutmeg or even cinnamon to add a little warming spice. Taste at this point to ensure it has the right flavour to your taste, if not add more cheese for a cheesier flavour or a little more milk for a milder taste.

Now cover the vegetables with the cheese sauce, using a spoon to ensure each piece of vegetable is nicely coated and place to the side for a moment. If you hadn’t already – get your oven pre-heating at this point at 180-200 degrees.

Now roll your pastry out accordingly so it will fit snugly over the pie. I baked this as a ‘pot pie’ with a just a pastry topping to cut the calories down a little, as it still gives that huge comforting joy of eating a pie, but isn’t quite as naughty. You could of course also top this with mashed potato and a little grated cheese too, but for me puff pastry is king.

Once you’ve covered the pie, egg wash it so it becomes lovely and golden and place into the oven. If you are artistic you could try and make a beautiful puff pastry garnish out of the excess pastry – if you are artistically challenged like myself, you could create something less adventurous:

The pie needs baking for 25-30 minutes, until golden brown and ten minutes before the end of baking you can start preparing the side dish. 

Firstly chop 100g chorizo sausages into small cubes and add to a dry pan on a medium heat. Chorizo always exudes its own oils, so none is needed here. Once the chorizo has cooked for a good few minutes and is nicely charred on all sides, add the washed kale to the pan and mix continuously. It is more cabbage-like than spinach in the heat and does retain its pretty shape, a few minutes of cooking and this is ready to serve.

Remove the pie from the oven and dish up. Enjoy!

To keep up with the remaining Applewood Spreadable challenge follow the #SpreadStirShare hash tag and check out the Applewood blog for details on the winner due to be announced at the end of this month: http://applewoodcheese.co.uk/blog.php

Applewood Spreadable Challenge: Creamy Pea, Courgette and Mint Risotto

This is the second of three recipes I’ve devised for the Applewood Spreadable #SpreadStirShare challenge to create delicious family recipes using Applewood Spreadable. My first was Cheesy Pea, Leek and Pancetta Gnocchi Bake and this time it’s a Creamy Pea, Courgette and Mint Risotto. Perhaps a little summery and certainly a classic combination – but with the addition of crème fraiche and Applewood Spreadable it makes for a rich, luxurious, creamy tasting risotto – and that for me, never goes out of season.

I served this with a portion of rocket and some homemade garlic toasts (French stick sliced diagonally, rubbed with a halved garlic clove all over and drizzled with a tiny bit of olive oil then griddled on a high heat for 1-2 minutes on each side) and it served four of us.

Here’s how:

5 spring onions

1 large garlic clove

75g fresh peas

2 small courgettes

2 tbsp fresh mint

1-1.5 pints chicken stock

1 glass dry white wine

2 tbsp crème fraiche

1 tbsp Applewood Spreadable

250g Arborio rice

Salt & pepper to taste

2 tbsp olive oil

Firstly crush your garlic and chop the spring onions and add this to the pan on a medium heat with the olive oil until starting to soften.

Slice the courgettes on a diagonal and add to the pan and allow to fry until a little crisp and golden on each side, then remove the courgettes and keep to the side, covered to keep warm.

Next add the rice to the pan and use a wooden or plastic spoon to move around to ensure all rice gets coated with the oil. Allow to cook for about five minutes and then add the wine to the pan with a good pinch of salt and pepper.

Once the wine has been almost completely absorbed, add a ladle full of the chicken stock, keep stirring and continue the process for the next fifteen minutes or so, adding more stock as it is absorbed. (My Dad and I have an ongoing argument about whether or not the stock should be heated before adding to risotto – I say it doesn’t matter, he disagrees – if anybody has any thoughts do feel free to share!)

Once you have used about a pint of the stock, taste the rice to see if it is beginning to soften enough to your particular taste. Different rice seems to respond in different ways and needs varying amounts of stock, so continue to taste until the rice has become soft enough throughout.

Now you need to add the peas and stir through and then return the courgettes to the pan too and cook for a further few minutes, stirring all the while. Now add the Applewood Spreadable and as much of the crème fraiche as you fancy – 2 tbsp makes for a rich and creamy texture which I adore, but if you don’t want it to creamy, then just reduce the amount.

Taste once more and add seasoning accordingly. Chop up the mint and stir through about half to the dish, then once it’s been dished up, add a final flourish of mint leaves to each portion for some added zing and freshness. Enjoy!

To find out more about Applewood Cheese, Applewood Spreadable and the #SpreadStirShare challenge as well as keeping up with the other recipes from some fabulous other bloggers check out the Applewood news blog: http://applewoodcheese.co.uk/blog.php

Applewood Spreadable Challenge: Cheesy Pea, Leek and Pancetta Gnocchi Bake

The lovely people at Applewood Cheese invited 20 food bloggers, including myself, to take part in the #SpreadStirShare challenge – a fun initiative to come up with family-friendly recipes using their latest product – Applewood Spreadable. I was sent a lovely hamper filled with some gorgeous fresh produce, a sample of Applewood Spreadable and a bottle of Concha Y Toro Sunrise Merlot all of which certainly gave me some food for thought!

Applewood Cheese has been around since 1965, when it was developed in Ilchester; and is famed for its’ distinct, smoked flavour that’s finished with a sprinkling of paprika. Being a fan of smoky cheeses I was keen to try the Applewood Spreadable to see if this new variety had kept all of the qualities that make the original stand out. I was impressed with the strong smoky flavour that has remained in what really is a versatile product.

The challenge is entitled #SpreadStirShare to highlight the many ways in which Applewood Spreadable can be enjoyed and I’m happy to say that outside of the three recipes that I’ve created and will share over the following three posts, I have ideas for many more dishes in which Applewood Spreadable could work well.

My first recipe is a Cheesy Pea, Leek and Pancetta Gnocchi Bake that’s finished with a crushed walnut crumb to give a lovely nutty crust and added texture. Served with some salad this made a delicious, hearty meal for four.

Here’s how:

500g fresh gnocchi

100-150g fresh leeks, trimmed

2 cloves garlic

150g pancetta

75g fresh peas

2 tbsp crème fraiche

60g Applewood Spreadable

7-8 sprigs fresh thyme

1 tbsp crushed walnuts

10g grated Cheddar or Parmesan

Salt & Pepper to taste

1 tbsp olive oil

Firstly chop the leeks finely and crush the garlic. Add the olive oil to a pan on a medium heat and gently sauté the leeks and garlic.

Dice the pancetta and add to the pan once the leeks have started to soften. Stir through and allow to cook for five minutes.

In the meantime cook the gnocchi in a pan of salted, boiling water – two minutes maximum as the gnocchi will be baked in the oven and otherwise they will become a mush if overcooked. Drain and set aside for a moment.

Add the fresh peas to the pan with the leeks and pancetta and allow to cook for another minute or so; and then stir through the crème fraiche and the Applewood Spreadable. Once the cheese has melted into the crème fraiche to make an even, silky sauce, remove from the heat and stir through the drained gnocchi, ensuring every little piece is evenly coated.

Season generously and then run your fingers through 3-4 sprigs of the thyme to extract the leaves and stir through then transfer to an oven-proof dish. (I used a dish suitable for both the hob and the oven to save on washing up!)

Either place the walnuts in a food bag and crush with a rolling pin or do the same with a pestle and mortar or a food processor and scatter over the top of the dish to make a crumb that will turn golden brown during cooking. Scatted over the 10g of grated hard cheese and finally place the remaining sprigs of thyme across the dish.

Place in the oven and bake for 25-30 minutes, or until the top has turned a glorious golden brown. Enjoy!

To find out more about Applewood Cheese, Applewood Spreadable and the #SpreadStirShare challenge as well as keeping up with the other recipes from some fabulous other bloggers check out the Applewood news blog: http://applewoodcheese.co.uk/blog.php