1. Quinoa and Caerphilly cheese salad
A quick and simple salad that looks as good as it tastes
Serves: 4
Ingredients:
200g mixed leaf (don’t use rocket)
120g Caerphilly cheese, crumbled
½ pack coriander, chopped
1 pomegranate, seeds removed
½ red onion, thinly sliced
120g cooked quinoa
½ lemon, juice only
100ml extra virgin olive oil
1. Combine lemon juice and olive oil and season with salt and pepper.
2. Dress the mixed leaves with the lemon and oil dressing, divide between four bowls.
3. Scatter the remaining ingredients between the four bowls.
Courtesy of Dylan’s Restaurant
2. Smoked haddock chowder
Serves: 4, as a main course
Ingredients:
500g smoked haddock, skinned, boned, roughly cubed
400ml milk
400ml veg stock
1 large white onion
½ pack thyme
2 bay leaves
2 cloves garlic, thinly sliced
400g potatoes, peeled, thinly sliced
250g sweetcorn
1. Place haddock, stock and milk in pan, bring to simmering point and remove from heat.
2. Allow to cool and then strain off haddock, reserving cooking liquid.
3. Sweat onion and garlic in a pan until soft, add thyme and bay leaf, sweat for further two minutes.
4. Add potatoes and cooking liquid from haddock, bring to boil and simmer until potatoes are soft.
5. Blitz soup and check seasoning, pass through fine sieve and then add haddock to soup, bring back up to heat and then add sweet corn and prawns.
6. Divide between four bowls and garnish with finely chopped spring onion and parsley.
Courtesy of Dylan’s Restaurant
3. Mini-ramekins of toffee cheesecake
Great simple dinner party dessert!
Serves: approx. 6
Ingredients:
450g/1 tub of Llaeth y Llan toffee yogurt
250g creamy mascarpone cheese
1 tbsp of icing sugar
1 tbsp of cream liqueur (this is entirely up to the chef)
8 digestive biscuits
55g of unsalted butter or margarine
Butterscotch ice cream sauce (this is for added indulgence, it is not a necessity)
1. Crush the digestive biscuits in a freezer bag with a rolling pin. The trick is not to crush the digestives too fine. Melt the butter/margarine in a saucepan over a low heat. Once butter/margarine is melted add the crushed digestives into the saucepan and stir with a wooden spoon until all the biscuit crumbs have been covered. Leave biscuit base to cool slightly.
2. Topping – add the Llaeth y Llan toffee yogurt and mascarpone cheese together in a mixing bowl and stir vigorously until both are thoroughly mixed together. Sieve the icing sugar into the mixture and stir again until the icing sugar has disappeared into the mix. Then add the table spoon of cream liqueur and mix in thoroughly.
3. Leave mixture to cool in the fridge while you prepare your little ramekin dishes.
4. Spoon the biscuit base into the bottom of the ramekins fill up around 3cm with the base, tap down the biscuit base gently to create an even top (for added indulgence, you could add a layer of butterscotch sauce). Once the biscuit base is tapped down gently take your toffee mix out of the fridge and spoon into the ramekins right to the top, even the top with a flat knife or spatula to get rid of any excess. Chill the ramekins for a few hours before serving.
Courtesy of Village Dairy
4. Light yoghurt scones
Ingredients:
200g/8oz self-raising flour
50g/2oz margarine
50g/2oz castor sugar
125g/1 small pot of Llaeth y Llan toffee yogurt
1. Rub margarine into the flour, add sugar and mix thoroughly. Then add the yogurt and mix to a soft dough (chill the dough for 1 ½ hours). Once dough is chilled, take it out and roll the dough with a rolling pin out onto a floured table to a flat 2cm thickness.
2. Cut into your preferred shape and size and place the uncooked scones onto a greased baking tray. Pre-heat the oven to 200C (fan oven: 190C); gas mark 6. Cooking time: 10-12 minutes.
3. Serve warm with some whipped cream and homemade jam or lashings of butter.
Courtesy of Village Dairy
These recipes have been sourced by Food North Wales – the complete guide to where and what to eat in the region. Find out more here: www.foodnorthwales.co.uk
