Witheridge In Hay Organic Cheese (50g) Recipe

Name: Lussmanns Brasseries Witheridge In Hay Organic Cheese (50g) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: British
Ingredients: 50 g Witheridge in Hay organic cheese (soft-ripened goat/ovine blend); 120 g Fresh or frozen gooseberries (trimmed); 25 g Granulated sugar; 30 ml Water; 5 ml Lemon juice; 1 tsp Vanilla extract; 60 g Rolled oats; 40 g All-purpose flour; 40 g Unsalted butter, cold, diced; 20 g Brown sugar, packed; 1 unit Egg yolk; 1 pinch Fine sea salt; 0.5 tsp Baking powder; 5 ml Honey (optional drizzle); 1 tsp Micro herbs or lemon zest (optional garnish)

Inspired by Lussmanns Brasserie

Time45m

Serves1

gooseberry compôte • oat cookies

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Ingredients

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Cheese

1 3/4 oz (50 g) Witheridge in Hay organic cheese (soft-ripened goat/ovine blend)

Gooseberry compôte

4 1/4 oz (120 g) Fresh or frozen gooseberries (trimmed)

7/8 oz (25 g) granulated sugar

2.03 tbsp (30 ml) Water

1.01 tsp (5 ml) ReaLemon lemon juice

1 tsp Watkins vanilla extract

Oat cookies

2 1/8 oz (60 g) Rolled oats

1.41 oz (40 g) 00 bread flour

1.41 oz (40 g) Unsalted butter, cold, diced

0.71 oz (20 g) Brown sugar, packed

1 unit Egg yolk

1 pinch Fine sea salt

1/2 tsp Baking powder

Finishing

1.01 tsp (5 ml) Honey (optional drizzle)

1 tsp Micro herbs or lemon zest (optional garnish)

Method

Gooseberry compôte

Cook compôte

Combine the gooseberries, sugar and water in a small saucepan over medium heat. Stir to dissolve sugar. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until the berries have softened and broken down but still hold some shape, about 6–8 minutes.

Smash with a fork or a potato masher to your desired texture (leave some whole for texture). Add lemon juice and vanilla extract, stir and simmer 1 more minute. Taste and adjust sweetness or acidity. Remove from heat and let cool to room temperature (compôte will thicken as it cools).

Oat cookies

Make dough

Preheat the oven to 170°C (340°F). Line a baking sheet with parchment. In a bowl, whisk together rolled oats, flour, brown sugar, baking powder and salt. Rub the cold diced butter into the dry mix using fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter bits remaining.

Add the egg yolk and mix until the dry ingredients start to hold together; if too dry, add a teaspoon of cold water. Gather into a compact dough, but do not overwork.

Shape and bake

Divide dough into 6 equal portions (makes 6 small cookies). Press each portion flat into 6–7 cm round discs on the prepared baking sheet (about 3–4 mm thick). Bake in the center of the oven for 12–14 minutes or until edges are lightly golden. Rotate the sheet halfway for even color. Remove and cool on the sheet for 5 minutes, then transfer to a rack to cool completely — cookies will crisp as they cool.

Cheese

Bring the Witheridge in Hay cheese to room temperature for 20–30 minutes before serving to allow flavor and texture to open up. Keep the wheel or wedge intact and slice or portion into approximately 50 g piece if not pre-portioned.

Plating & finishing

On a small plate, place the 50 g piece of Witheridge in Hay cheese slightly off-center. Spoon 2–3 tablespoons (about 40–50 g) of gooseberry compôte next to the cheese. Arrange 2–3 oat cookies leaning against the cheese or fanned beside it.

If desired, drizzle a small amount of honey (about 1 tsp) over the cheese or on the plate for sweetness. Finish with a scattering of micro herbs or a light dusting of lemon zest for aromatic contrast. Serve immediately so cookies remain crisp and cheese is slightly soft.