Bendigedig! Recipes to celebrate St David’s Day

28 February 2012

March 1st is St David’s Day so why not celebrate by cooking up some new recipes with a Welsh twist using Collier’s Powerful Welsh Cheddar?

Collier’s was inspired by Wales’ proud industrial heritage. Its characteristics reflect those of the coal miner - reliability, power and integrity - while its distinctive black packaging shows a miner’s face.

Collier’s is a cheddar with a unique long, powerful, creamy and slightly sweet taste. And unusually it contains tantalising “crunchy bits” which are actually tiny salt crystals, evidence of the cheese’s high quality.

It is the perfect ingredient in a range of recipes, more of which can be seen at www.collierscheese.com

These recipes all have a Welsh flavour and are bendigedig – wonderful!

Collier’s Cheese Welsh Cakes  

Welsh cakes are a traditional Welsh favourite and it was customary to cook them over a heavy, flat, iron pan called a bakestone.  Traditionally they are sweet, but for a savoury taste sensation, swap the sugar and sultanas for Collier’s Powerful Welsh Cheddar. These are great fun to make with children and cook in a few minutes on a hot frying pan.

For 20 Collier’s Welsh Cakes:

225g self-raising flour

110g butter

75g Collier’s Powerful Welsh Cheddar, grated

10g Parmesan, grated

4g fresh chives, chopped

Pinch of cayenne pepper

Pinch of salt

1 egg, beaten

Sift the flour, and then rub in the butter until crumbly. Add the both the cheeses, chives, cayenne and salt and gently mix.  Add the egg and mix to dough. If the mixture is a little dry add a spot of milk, until dough is formed.

Transfer the dough on to a floured working surface and roll out to 5 mm (¼ inch) thick.

Using a 6.5 mm (2½ inch) plain cutter cut the dough into rounds. Re-roll the

trimmings until all the dough is used.

Heat a heavy flat frying pan on a medium heat (traditionally a heavy flat iron pan called a ‘griddle’ pan or bakestone was used). Now grease with a little vegetable oil, using a piece of kitchen roll.

Cook the Collier’s Cheese Welsh Cakes in batches of 4 to 6 for about 3 minutes each side until golden brown. If they are browning too quickly, turn the heat down so they cook in the middle.

They should be fairly brown and crisp on the outside. Serve immediately while still warm, with butter if you like.

Collier’s Welsh Rarebit 

 3 egg yolks

50ml brown ale

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

200g Collier’s cheddar

4 shallots – finely diced

3 x traditional muffins, cut in half

Mix all the ingredients together in a bowl. Toast the muffins on both sides. Spread a layer of the cheese mix on top, quite thickly, and grill until brown and bubbling.

Collier’s Cheese, Leek and Chilli Muffins

The leek, like the daffodil, is the national emblem of Wales. Shakespeare refers to the custom of wearing a leek as an “ancient tradition” in Henry V. The leek is seen on the cap of the Welsh Guards and boys will be wearing them to school on March 1st, while girls will wear a daffodil.

These muffins are really easy to whip up and make a nice change in lunchboxes.

For 10 muffins:

200g self-raising flour

1 tsp baking powder

Pinch of English mustard powder

1 medium leek, finely chopped

1 medium red chilli, deseeded and finely chopped

100g Collier’s Powerful Welsh Cheddar, grated

80ml milk

100ml vegetable oil

1 egg, beaten

Heat oven to 180° C / 160°C Fan / Gas Mark 4. Line muffin tins with 10 cases. Mix all first 6 ingredients gently together. Now add the milk, oil and egg and fold together to form mixture. Spoon the mixture evenly into the muffin cases (top with a little extragrated cheese if desired)  Bake for 25 minutes, then check to see if they are done.

Enjoy warm or cold