There is nothing like the feeling your get, when someone takes the time to post a photo of the products you’ve produced, and to see the creations they’ve made using our sheep’s yogurt or cheese. The two dishes below are both delicious and easy to create.
1) Chorizo Pasta - for midweek comfort and a speedy meal that doesn’t sacrifice on taste, finished with a grating of Rockfield by Velvet Cloud sheep’s cheese. This recipe is by Cathal McBride – Food & Wine writer and contributor to The Sunday Business Post. Catha has loads delicious recipes on his blog https://www.aglassofredwine.com/chorizo-pasta/
2) Slow Cooker Whole Spiced Cauliflower by Caroline Henessy AKA Bibliocook Author, food writer & broadcaster. Again some fab creations by Caroline here here http://bibliocook.com/
Ingredients (Serve 4-6)
1 tbsp olive oil
1 x 250g chorizo peeled and sliced into ½ centimetre slices
3 x garlic cloves peeled and chopped
A large handful of rocket
2 x 400g tins of chopped tomatoes
1 x 30g packet of flat leaf parsley, large stalks removed and chopped
Grated Rockfield sheep’s cheese
Sea salt flakes and freshly ground black pepper
Go the extra mile
100ml red wine
A splash, approx. 1 tsp sherry vinegar (or red wine vinegar if not)
Extra virgin olive oil for drizzling
- In a cold frying pan add the olive oil and the chorizo and turn on the heat to high. This will slowly render out the wonderful paprika flavoured oils in the chorizo. Cook on a high heat for a couple of minutes and add the garlic, cooking for a further minute until the garlic starts to turn golden
- Add the sherry vinegar if using and toss around the chorizo and garlic, followed by the tins of tomatoes to the pan, followed by the red wine (again if using)
- Bring to a boil and cook on a high heat for 10 minutes, stirring every now and then to prevent sticking.
- Cook the pasta according to packet instructions) and retain some of the cooking water before draining when cooked
- Transfer the pasta back to the pot and combine with the chorizo tomato sauce. Add the rocket, chopped parsley and half the grated Rockfield sheep’s cheese. Season with salt and a little freshly ground black pepper. Remember the rocket is peppery so use the black pepper sparingly. Add some of the pasta water if the sauce is too thick and needs loosening.
- Spoon into bowls, add some more Rockfield sheep’s cheese to the individual plates and top with some more rocket if you have it. Drizzle with extra virgin olive oil and serve.
Slow cooker whole spiced cauliflower
Serves 2 as a main course, or 4 as a side dish.
1 medium-sized cauliflower
2 tablespoons madras spice blend
1 tablespoon vegetable oil
100ml Velvet Cloud natural yogurt
Sea salt, freshly ground black pepper
Trim the base of the cauliflower so that it sits comfortably in the bowl of the slow cooker. If it still has fresh-looking leaves, keep them on. Mix the spice blend, vegetable oil and Velvet Cloud sheep’s yogurt together in a small bowl, season well with salt and pepper, then smear this mixture all over the cauliflower.
Sit the cauliflower into the slow cooker, cover with the lid and cook on high for approximately 3 hours (or low for approximately 5 hours) or until tender to the centre when tested with the point of a knife.
Break into pieces and serve with homemade tomato sauce, extra dollops of Velvet Cloud sheep’s yoghurt and toasted nuts.