Our great tasting Cheddar is so versatile you can enjoy it in a filling family meal or simply as a light bite. Take a look at our tasty new recipes and see how Lockerbie Creamery Cheddar makes mouth-watering meals.
Lockerbie Cheddar Macaroni Bake
Our own version of the family classic.
Serves 4
Ingredients:
- 225g/8oz Lockerbie Creamery Cheddar
- 225g/8oz macaroni
- 1 green pepper, cored, seeded and chopped
- 225g/8oz chestnut mushrooms, sliced
- 1 large red onion, chopped
- 2 tomatoes, sliced
- 50g/2oz butter
- Salt & Pepper
- Pre-heat oven to 180C/350F/Gas Mark 4.
- Melt the butter in a frying pan and fry the onion until gently softened.
- Add the mushrooms, green pepper, salt and pepper, and continue frying until cooked.
- Meanwhile, cook the macaroni in boiling water until it is tender. Drain well.
- Mix the macaroni and vegetables in a flameproof serving dish. Sprinkle the grated Lockerbie Creamery Cheddar over the dish and lay the sliced tomato on top.
- Bake in the oven for 15 minutes until the Cheddar has melted and is golden brown.
Creamy Lockerbie Cheddar & Bacon Jackets
Lockerbie Creamery Cheddar with a wee bit of bite and a blend of tasty extras turns this everyday classic into an irresistible dish.
Serves 4
Ingredients:
- 4 large baking potatoes
- 1tsp butter or sunflower oil
- 3tbsp chopped fresh chives
- 150g Lockerbie Creamery Cheddar, cut into small cubes
- 1 clove garlic, crushed
- 4tbsp double cream
- Salt and freshly ground black pepper
- 150g smoked bacon lardons or cubed pancetta
- Preheat oven to 220C/425F/ Gas Mark 7.
- Prick each potato a few times with a metal skewer, then rub with butter or oil. Place directly onto oven shelf and cook for 1 hour 15 minutes, or until they feel soft when pierced with a metal skewer. Remove from oven and leave to cool for a few minutes.
- Meanwhile heat a large frying pan, add bacon lardons and cook over a medium heat for about 10-15 minutes, turning, until crispy and golden, drain off excess fat and place lardons onto a plate lined with kitchen paper.
- Slice each potato in half, and scoop out the cooked potato with a spoon, leaving a small layer attached to the skin. Place the 8 potato skins onto a baking tray. Mash removed potato until smooth, then mix with chives, Lockerbie Creamery Cheddar, garlic, cream and bacon. Season with salt and freshly ground black pepper, and spoon into the jacket skins.
- Bake for about 15 minutes until the filling is bubbling.
Meltingly Moreish Lockerbie Creamery Burgers
Lockerbie Creamery Cheddar gives these burgers a melting mouth-watering marvellous middle.
Makes 4 burgers
Ingredients:
- 500g lean beef steak mince
- 2tbsp chopped fresh parsley
- Grated fresh nutmeg
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- 75g Lockerbie Creamery Cheddar, coarsely grated
- In a large bowl, use your hands to mix together mince with parsley, nutmeg, cayenne, salt and pepper. Divide into 4 even quantities. Shape the mixture into a ball shape, press your thumb into the centre to create a well, stuff with a quarter of the grated Lockerbie Cheddar, then form the meat back over to cover. Flatten to make a round patty and chill until ready to cook.
- Preheat grill to medium, place burgers onto a non stick baking sheet and grill for about 6 minutes on each side.
- Serve with a portion of chunky wedges or in a bun with thickly cut tomatoes
Lockerbie Cheddar's Classic Cheese Straws
Make it mouth-watering, by adding a wee bit of bite to this classic canapé.
Makes about 28 straws
Ingredients:
- 185g self-raising flour, plus extra for dusting
- 65g cold butter, cubed
- 125g Lockerbie Creamery Cheddar, finely grated, plus 25g Lockerbie Creamery Cheddar, chopped small
- 2 medium eggs, beaten
- Crushed black peppercorns
- Preheat oven to 180C/350F/Gas Mark 4.
- In a large bowl rub flour and butter together with your fingertips until you have a texture resembling fine breadcrumbs. Mix in grated Lockerbie Creamery Cheddar and eggs, reserving 1tbsp to glaze. Use your hands to knead the dough into a ball.
- Place dough onto a lightly floured surface. Dust with a little extra flour and roll out into a 15cm/6" deep oblong, the thickness of a £1 coin. Trim edges so you have a neat oblong, you can re-roll the trimmings to make more straws. Brush the surface with remaining egg, scatter over chopped Lockerbie Creamery Cheddar, a good pinch of pepper. Cut into strips roughly 2cm wide, and transfer to the baking sheets, spacing them 2cm apart. Bake for 20-25 minutes until deep golden, cool slightly before transferring to a wire rack.
