Set in a picturesque location among the stunning Shropshire hills, Brock Hall Farm is home to a small and treasured herd of pure Saanen goats who provide superb sweet milk resulting in a pure white, mouthwatering goats cheese.
In the short time that our cheese has been on the market, it has already found favour with some of the county’s most talented chefs. We aim to inspire you with a wealth of ideas for how to make the most simple and tasty creations with our cheese. These ideas range from quick and nutritious snacks to dinner party dazzlers.
‘For its sheer freshness and versatility, Brock Hall Farm’s soft goats cheese is a chef’s dream.’ Jamie Yardley, the Boyne Arms, Burwarton, Shropshire speaking at the Ludlow Food Festival, 2009.
Captivating Canapes at The Blagger’s Banquet, The Hawksmoor, 15/11/09: Brock Hall Farm Goats Cheese on Peters Yard crispbreads, with pomegranate seeds and Halen Mon vanilla salt and chives. ‘it was the nicest fresh goats cheese I’ve ever eaten, delicate, youthful yet full of complexity , a real delight!’ urbanfoodie_net
Trio of beetroot with Brock Hall Goats Cheese crostini – by Stuart Phillips of The Hundred House Hotel and Restaurant, Norton, Shropshire
Here is quite a fancy starter which can be prepared ahead and is great to make an impact of a dinner party. Beetroot is now in season and represents great value.
This recipe highlights the versatality of beetroot, by contrasting a delicate beetroot jelly with lightly salted crisps and a tangy sorbet. The Brock Hall Farm goats cheese complements the dish by providing a tangy, creamy accompaniment and a contrast of texture to the sorbet.
Beetroot Sorbet
1 pint of sugar
1 pint water
1/4 pint orange juice
1/8 pint lemon juice
1 tbsp glucose (optional it will make the sorbet more stable)
1 pint beetroot juice
Jelly Recipe
Juice of 300g beetroot (about 3)
Juice of 3 carrots
Juice of 2 apples
Juice of 1 lime
a dash of tabasco sauce
1 1/2 teaspoons powdered agar-agar
100ml vodka
2 tablespoons ginger
Juice the peeled beetroot in a veg juicer. Boil the sugar and water together for 5 minutes. Whisk all ingredients together and pour into an icecream machine and churn until iced.
Place in freezer.
For the crisps – very thinly slice the beetroot into rounds or half moons. You can do this with a magimi mandolin or carefully with a knife.
Deep fry in veg oil at 160 oC till crispy, dry on paper towel. lightly salt & keep crispy in an airtight container for up to 5 days.
For the crositini thinly slice a french stick, drizzle with olive oil and oregano and place on a tray in a oven for 3-4 mins till crispy. We are using Brock Hall Farm Goats Cheese from Chelmarsh near Bridgnorth. It is delicate and lemony and contrasts well with the rich beetroot.
To serve simply place a shot glass of jelly a few crisps and two or three crostini on the plate then add a small scoop of sorbet (it is rich).
Hopefully your guests will have dracula like smiles.
