- For the Straws
- 400g puff pastry
- 200g Y Fenni cheddar
- 1 tbsp milk
- freshly ground black pepper
- For the glaze
- 1 egg
- 1tbsp milk
- 1 tbsp black mustard seeds
- For the custards
- 50g wild garlic
- 5g chives
- 200g milk
- 100g double cream
- 2g Sosa Pro pannacotta
- salt and freshly ground black pepper
- Wild Garlic Cream
- 50g wild garlic stems
- 10g chopped chives
- 100g cream cheese
- Lemon juice
- For the salad
- 25g samphire
- 50g watercress trimmed
- 25g spring onions
- for the dressing
- 1/2 tspn linseeds toasted and crushed
- 1 tbsp linseed oil
- 2 tspn lemon juice
- salt and freshly ground black pepper
Cheddar & Mustard Straws, Wild Garlic Custards & Samphire & Linseed Salad
Cheddar & Mustard Straws, Wild Garlic Custards & Samphire & Linseed Salad
Delicious as a starter or as a light lunch
Ingredients
Method
FOR THE GLAZE
place the pastry on a floured surface and roll out into a rectangle about 3mm thick, then cut in half.
brush the milk over one half of the pastry, then sprinkle on the grated cheddar and black pepper on top.
place the other pastry half over this, pressing down gently.
with a sharp knife cut into 5mm strips, probably enough for about 20-25 straws.
now twist at each end in different directions to make corkscrew shapes.
lay them out onto 2 lined baking sheets or silicone mats with spaces in between each straw, then beat the milk and egg together and brush onto the straws. sprinkle with the mustard seeds
bake at 180 degrees for about 25 mins. until they are puffed up and golden brown.
leave them to cool down, they will firm up as this happens
FOR THE CUSTARDS
blend the wild garlic, milk and cream until perfectly smooth, add the pannacotta and seasoning and bring to the boil.
Pour into a shallow plastic tray and leave 30minutes to cool slightly.
GARLIC CREAM
Mix ingredients together and place in plastic piping bag.
SALAD
first prepare the dressing by mixing all the ingredients together and mix thoroughly. leave to stand for 10 minutes,
blanch the samphire for 1 minute.then mix with the watercress and spring onions.
Turn out the custard and cut into squares and arrange on the plate with the wild garlic cream piped in between.
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