Recipes at The Cheese and Wine Shop ...
The Cheese and Wine Shops recipes are a good place to start. Easy to follow, with clear step by step instructions. (Awaiting updates)
Chocolate Amaretti Terrine
If you don’t have Frangelico, use Brandy, or a favourite Liqueur. Serve with Vanilla Ice Cream and Raspberry Coulis
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Chocolate Amaretti Terrine Ingredients
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Prep 1
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240ml
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Double Cream
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Prep 2
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120g
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Prep 3
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20g
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Vegetable Oil/Cling Film
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Prep 4
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16
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Amaretti Biscuits (Crushed)
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50g
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Step 1
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250g
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Quality Dark Chocolate 60% Cocoa Solids
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350g
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Milk Chocolate
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350ml
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Double Cream
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95g
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Liquid Glucose
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50g
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Frangelico
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Step 2
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200ml
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Double Cream
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Prep 1
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Whip the Cream to soft peaks; cover and reserve for step 3
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Prep 2
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Place the Amaretti into a plastic bag; smash with a rolling pin to form a smooth "crumble” texture. Reserve.
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Prep 3
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Brush the terrine lightly with oil. Line with cling film, ensue that it covers the sides. Sprinkle in half the prepared reserved Crushed Amaretti. (To a depth of 5mm)
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Prep 4
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Combine the Amaretti Biscuits and the Frangelico; cover and reserve.
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Step 1
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Place the Ingredients in step 1 into a suitable sized saucepan; place over a moderate heat and stir until combined. Remove and leave till warm.
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Step 2
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Drain any excess Frangelico from Prep step 4 into the saucepan. (reserve the Amaretti for Step 3)
Fold in the reserved Whipped Cream from Prep step 1; whisk till combined. Pour into the Terrine, filling half way.
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Step 3
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Arrange the reserved marinated Amaretti biscuits randomly on top.
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Step 4
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Pour on the remaining Mixture, filling to within 6 mm of the Terrine top.
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Step 5
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Sprinkle on the remaining crushed Macaroons. Carefully cover with the Cling Film to enclose. Transfer to the fridge and leave overnight.
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Step 6
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Press lightly on top of Terrine with a Rolling Pin to press Amaretti crumbs.
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To present
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Step 7
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Unwrap the flaps of cling film; place a cutting board on top. Holding the Cutting Board on top, Turn over onto the worktop, so that the Cutting Board is on the worktop, and the Terrine is on the cutting board.
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Step 8
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Lift the terrine off, and peel the cling film off.
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Step 9
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Cut into 1 cm thick slices, using a hot knife (Fill a suitable sized jug with hot water; immerse the knife and leave for 1 minute; wipe dry and cut. Repeat for each cut.
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Roast Goats Cheese with Salad leaves and Walnut Dressing
Ingredients
450g baby beetroot
450g goat's cheese log
60g coarse homemade breadcrumbs
1 tbsp Walnut oil
1 handful mixed salad leaves
60g Walnuts, roasted and skinned
For the walnut vinaigrette
1 tsp Dijon Mustard
2 tsp white wine vinegar
50ml peanut oil
50ml Walnut oil
2 g Salt
10 turns of Pepper from the mill
Method
Preheat oven to 160C/gas 2.
Before service;
To prepare and cook the the Beetroot:
Wash and trim each bulb of beetroot. Place them into some aluminum foil and place in a moderate oven for approximately 1 hour. While the beetroot is roasting, prepare the dressing.
For the Walnut Vinaigrette: dissolve the mustard and a dash of salt and pepper in the white wine vinegar. Whisk or stir in the oils. Taste for seasoning and adjust salt and pepper if necessary. Reserve.
Once the beetroot is cooked through, remove from oven and allow to cool. Peel carefully. Slice into 1/2 cm thickness rounds and marinate these slices in some of the vinaigrette.
To prepare the goat’s cheese: turn the oven up to 190C/gas 5.
Peel the goat’s cheese of any rind and slice into 2cm thick rounds. Brush with a little walnut oil and coat evenly with the breadcrumbs.
Bake in a hot oven for about 8 minutes, the cheese will be heated through, and be melting at the edges, with the breadcrumbs lightly golden. Add the remainiing Walnuts and return to the oven for a further 4 minutes. Remove and place onto a trivet whilst you prepare the Salad.
To serve: Place the salad leaves into a suitably sized bowl and sprinkle with the walnut vinaigrette, tossing lightly to combine. Form into a small "ball” and place in the centre of the 4 plates.
Using a suitably sized spatula, place the toasted goat's cheese on top. Arrange several of the slices of beetroot around the salad and drizzle with the vinaigrette. Garnish with the roast walnuts, sprinkling around and over the salad and beetroot.
