Saturday 17 December 2011

Lovely winter recipes : Apple and Pear Crumble & Nathan Outlaw’s Cornish Crackler Cheese Straws

The temperatures are plummeting so it's time for some comfort food. These recipes are also so simple, you can get the kids in the kitchen to help you make them too. Happy cooking - and eating !


Apple and Pear Crumble

Simple fruit filling, crumble topping made from the Jordans Honey Country Crisp and honey, served with silky soft cinnamon cream - delicious !

Prep time: 20 mins
Cook time: 40 mins

Serves: 6

•125g butter
•4 eating apples, thinly sliced
•2 pears, thinly sliced
•100g honey
•80g light brown soft sugar
•½ tsp vanilla extract
•150g plain flour
•100g Jordans Honey Country Crisp
•1tsp ground cinnamon
•200ml double cream
•Honey, to serve

1. Preheat the oven to 180 C/ fan 170 F/ Mk 4. Butter a 1 litre ovenproof baking dish with 25g of the butter.

2. Toss the apples and pears in the honey, 30g of the sugar, and the vanilla extract. Spoon into the baking dish and bake for 10 minutes.

3. Meanwhile, rub together the remaining butter with the flour. Stir in the remaining sugar, and the Jordans Honey Country Crisp. Spoon this over the apples and pears in the dish, and bake for a further 30 minutes.

4. To serve, whip the cream until thick, and stir in the cinnamon. Sweeten with extra honey if desired. Serve the crumble warm with the cream on the side.


Nathan Outlaw’s Cornish Crackler Cheese Straws

Serves 16 large straws or 22 small


150g Davidstow Cornish Crackler cheddar, finely grated
200g plain flour smoked paprika (or spice of choice)
100g butter, plus extra for greasing
Freshly ground black pepper
1 free-range egg yolk


Preheat the oven to Gas Mark 7, 220°C (425°F). Lightly grease a large baking sheet and cover it with greaseproof paper. Put the cheese into a mixing bowl. Sift in the flour and add a sprinkling of smoked paprika. Add some freshly-ground black pepper and mix. Cut the butter into little cubes and rub them into the mixture with your fingertips. When the butter has almost disappeared into the flour and you have a crumbly mixture, stir in the egg yolk with a butter knife.

Gather the pastry into a ball of dough. Dust the work surface with plenty of flour. Carefully roll out the cheese dough into a rough square. It should be about 5mm thick. Neaten the edges with the side of your hand.

With a sharp knife, cut the square into strips, then each strip into fingers and sprinkle with poppy seeds if required. Gently lift them onto the lined baking sheet, leaving a little space between each one. Place the baking sheet in the oven and bake for about 8 minutes. The cheese straws should be a very pale golden brown. They are fragile when they come out of the oven, so leave them to sit for 5 minutes before you try to move them. Then carefully lift up the baking parchment and transfer everything to a wire rack to cool for a few more minutes.

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