Recipe for this month – is using one of their recipes using Barbers 1833, 15% off from the cheesemonger the whole of July.
Ingredients:
- 190g Barbers 1833, finely grated, 350g pasta, 30g salted butter, 3 tbsp plain flour, 150g plain flour, 300ml milk, 200ml cream, 1 heaped tsp wholegrain mustard, 200g cooked ham hock, pulled, 200g frozen peas, Sea salt & cracked black pepper, 2 Tbsp of fresh cranberries, 30g breadcrumbs.
Method:
- Preheat oven to 405°F (200°C).
- Cook the pasta in a pan of boiling salted water 2 - 3 minutes less of time stated on the pack. In the meantime, make the cheese sauce. Melt the butter in a heavy-bottomed pan over a medium heat. Sprinkle in the flour and continuously stir to create a thick paste. Allow to cook for 1 minute. Combine the milk and cream in a jug and slowly add to the pan stirring continuously to form a smooth, glossy sauce. Stir in the wholegrain mustard before sprinkling in 165g cheese and stir until melted. Remove from the heat add the ham hock and frozen peas and season with a little salt and pepper. Drain the pasta reserving 50ml of the pasta water. Stir both the pasta and the reserved water through the cheese sauce and spoon into a baking dish. In a bowl combine the breadcrumbs and the remaining cheese. Sprinkle over the top of pasta and bake in the oven for 20 - 25 minutes until golden and bubbling. Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins. Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, add 100g of Barber’s 1833 Cheddar that has been grated, stirring continuously, until the sauce has thickened. Season to taste. In a small frying pan add the finely chopped onions along with a knob of butter-cook until soft. Remove the oven, allow to sit for 2 minutes before serving alongside seasonal green vegetables or a fresh green salad.