Cropwell Bishop  
  Handmade Stiltons

The noted Stilton cheesemaking company, Cropwell Bishop, has just scooped two gold awards at The Nantwich International Cheese Show, the most significant and world renowned event in the cheesemaker’s calendar.  Cropwell Bishop Stilton is produced by a dedicated and largely local workforce using milk from nearby farms.  

The labour intensive cheesemaking process starts early in the day and then takes up to 5 days to complete the first stage whilst the development of the blue veining and the maturing of each cheese takes a further 7 weeks.   

Cropwell Bishops Stilton is at its best eaten on its own with a fine selection of crackers or the traditional plum loaf, but it can also be used in many recipes to add flavour and depth to dishes.

      Pecan Pie



This month’s recipe from Fruisana is for Pecan Nut Sandwich Cake – a slightly different take on the usual coffee and walnut sponge. If you don’t have pecan nuts to hand, you can of course use walnuts instead – and the coffee liqueur in the filling makes it just that little bit more special.

Pecan Nut Sandwich Cake
Ingredients:
225g softened butter
175g Fruisana Fruit Sugar
4 eggs, beaten
225g self-raising flour
50g pecan nuts, roughly chopped
1 teaspoon vanilla essence

Method:
1. Pre-heat the oven to 190°C, gas mark 5, 
   375°F.
2. Grease and flour two 18cm (7 inch) sandwich tins.
3. Beat the butter and Fruisana together until very pale and fluffy.
4. Gradually add the beaten eggs, beat well.
5. Using a metal spoon, gently fold in the flour.
6. Stir in the pecan nuts and vanilla essence.
7. Divide the mixture between the tins and level the surface. Bake for 25 - 30 minutes or until they are firm to the touch and evenly golden.
8. Leave to stand in tins for 5 minutes, turn out and cool on a wire rack.
9. When the cakes are cold sandwich together with the filling (see below) and decorate.

Filling:
150ml tub of double cream
2 tablespoons Fruisana Fruit Sugar
2 tablespoons Tia Maria or similar coffee liqueur
Whip the double cream until stiff then beat in the Fruisana and Tia Maria
Spread evenly over one half of the cake and then place the other half on top.
To obtain a free set of recipe booklets from Fruisana, just phone 0800 279 1114 or email information@fruisana.com  
 

   Thai Red Curry with  
   Duck and Pineapple
    

Serves: 2
Preparation Time: 5 minutes
Cooking Time: 10-15 minutes / hob

Method:
Pierce the duck skin evenly with a fork and rub the salt in to the skin. Season the meat side with salt and freshly ground black pepper. Place the duck breasts skin side down on a hot dry frying pan and gently fry for 3 minutes.

Turn the duck breasts over and fry for further 3 minutes. Then remove the duck breasts from the pan and set aside, slice the duck into thin slices when cool enough to handle. Add the Thai Red Curry Sauce into a clean pan, stir in the sliced pineapple and bring it to the boil and simmer for 2 minutes. Add the sliced duck and simmer for further 4 minutes. Sprinkle with fresh basil leaves and serve. 

   Chantenay Carrots &
    Chickpea Casserole

Serves: as many as you need
Preparation time: 5 minutes
Cooking time: 35 minutes

You’ll need:
1 tbsp olive oil
200g (about 4 rashers) unsmoked  back bacon
1 large red onion, sliced
400g Chantenay carrots,
1 clove garlic, crushed
1 tsp turmeric
1 tsp cumin
2 tsp paprika
300 ml chicken stock
1 tbsp tomato puree
2 x 410g cans chick peas, drained
Salt and black pepper
Chopped flat-leaf parsley, to serve
What to do:
Pre-heat the oven to 180˚C/Gas Mark 4
Heat the oil in an ovenproof, flameproof casserole dish. Add the roughly chopped bacon and fry for about 5 minutes over a medium heat, stirring from time to time, until it is beginning to brown. Remove the bacon and set aside.

Add the onions to the pan (plus a little extra oil, if necessary) and cook for a few minutes until beginning to soften. Add the Chantenay, stir and cook for another minute. Put the bacon back into the pan, along with the garlic and all the spices. Cook for a further minute, stirring all the time. Pour in the stock, the tomato puree and a little black pepper. Stir and bring to the boil.

Cover the casserole and place in the pre-heated oven to cook. After half an hour, remove the casserole from the oven, add the drained chick peas and stir to combine. Put the casserole back into the oven and continue to cook for a further 20-30 minutes. Taste and adjust seasoning.
Vegetarian alternative: omit the bacon and use vegetable stock instead of chicken stock.

 Sausages With Bubble
     & Squeak Cakes  

Serves: 12 small cakes

Ingredients:
8 Wall’s Favourite Recipe Lincolnshire sausages
1 small cabbage, 450g cooked potato
25g butter, seasoned flour
oil for frying,cranberry jam

Method:
Bake the cranberry chilli jam by placing all the ingredients into a saucepan and bring to a simmer. Gently cook for 20 – 25 mins.
Mash the potatoes and season. Dry the cabbage with a cloth and add to the potatoes.
Take tablespoons of the mixture and form them into little round cakes.Dust with seasoned flour and fry until golden and crisp on both sides.
Brush the sausages with a little oil and cook under the grill.
Serve the bubble and squeak cakes topped with  spoonful of cranberry jam and a slice of sausage