INTERNATIONAL CHEESE AWARDS
THE International Cheese Awards are going ahead with celebrities Gino D’Acampo, James Martin and Jean-Christophe Novelli and ex Atomic Kitten member Liz McClarnon.
The marquee will be open for Trade Day as usual on the 24th July and then to the public on the Wednesday (25th) where there will be cooking demonstrations from celebrity chefs and visitors will be able to buy and taste cheese and dairy products from all four corners of the World, including from Tenerife.
The Show Directors and Committee are working hard to make the International Cheese Awards the biggest and best yet.
Commenting on the Awards, Richard Paul,ICAChairman, “We are very sorry to announce that due to the wet weather over the past weeks the cancellation of the 2012 Nantwich Show. Despite the show’s cancellation The International Cheese Awards will still be taking place with celebrity chefs and cooking demonstrations and the Show Directors and Committee will pull out all the stops to ensure that we have the biggest and best show yet.
If you want to see more about the show log on to www.internationalcheeseawards.co.uk
Cheese made from goats’ milk is very popular here in the Canaries. Goat’s cheese is fresh as it’s produced where the animals are farmed, but usually this is on a small, domestic scale.
According to www.bbc.co.uk/food, “France produces by far the largest range of commercial examples, from young, soft cheeses suitable for use in desserts to tangy, aged varieties that can be grated like parmesan.
The younger cheeses may be flavoured with herbs, pepper or fruit and spread like pâté, and older hard cheeses can be eaten in much the same way as Cheddar. Some people who have an intolerance to cows’ milk may find goats’ milk cheeses easier to digest.”
Fillet steaks stuffed with goats cheese
By The Hairy Bikers
From The Hairy Bikers: Mums Know Best
Ingredients
For the candied shallots
12 shallots, peeled, roots trimmed
60g/2¼oz butter
1 tbsp caster sugar
75ml/2 ½fl oz red wine
50ml/2fl oz port
50ml/2fl oz crème de cassis
250ml beef stock
1 bay leaf
½ tsp dried thyme
½ lemon, zest only
For the stuffed steaks
4 thick fillet steaks (ask your butcher for steaks cut from the centre of the fillet)
150g/5½oz soft goats’ cheese
1 tsp finely chopped rosemary
1 lemon, zest only
1 garlic clove, crushed
4 streaky bacon rashers, rind removed
2 tbsp olive oil
salt and freshly ground black pepper
Preparation method
1.For the candied shallots, bring a pan of water to the boil. Simmer the shallots in the water for 5 minutes, then drain. Heat the butter in a frying pan, add the shallots and cook over a medium low heat until lightly browned. Add the sugar, heat gently and stir until the sugar starts to caramelise.
2.Mix the wine, port, cassis and stock in a jug. Add about a quarter of this to the pan of shallots, bring to the boil, then add the bay leaf, thyme and lemon zest. Keep adding the remaining liquid gradually, reducing each time, until the shallots are just covered with a lovely sticky glaze, then set aside until needed.
3.For the steaks, take the steaks out of the fridge an hour or so before cooking so that they are at room temperature.
4.Crumble the cheese into a bowl, then add the rosemary, lemon zest and garlic.
5.Using a sharp knife, cut a pocket horizontally in each steak, taking care not to cut all the way through the steak. Place one-quarter of the cheese stuffing into each pocket. Close the flap, and wrap a rasher of bacon around each steak, helping to seal the pocket. Secure with a cocktail stick.
6.Rub olive oil over the steaks, then sprinkle with salt and pepper to season.
7.Heat frying pan until hot and fry the steaks for 3-4 minutes on each side (for medium) or until cooked to your liking. For a 2.5cm/1in thick steak, 2-3 minutes per side will give you a rare steak, 3-4 minutes per side will give you a medium-rare steak; and 4-5 minutes per side will give you a medium to well-done steak.
8.Allow the steaks to rest for 5 minutes. Meanwhile, gently reheat the shallots. Serve the steaks with the candied shallots.
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