Tag Archives: Caerphilly cheese

Summer Food Festivals

The Big Cheese

I love food festivals and I love fireworks and luckily this coming weekend, there’s an event that combines both!

Set in the shadows of one of Europe’s largest castles the town of Caerphilly comes to life as people of all ages come to The Big Cheese.

This festival is an extravaganza of street entertainers, living history encampments, music, dance, traditional funfair, folk dancing, falconry, fire eating, minstrels, troubadours and of course, cheese! http://your.caerphilly.gov.uk/bigcheese/home-page

It’s also British Food
fortnight, which
encourages us to
‘buy British’.

And how could we resist with such a wealth of fantastic local producers exhibiting their wares. There’s always so much to whet the appetite that it’s best to limit the money you take to a food fair or you will be dragging a suitcase-full of goodies home with you!

Here some more forthcoming foodie events (hopefully there’s one local to you). Enjoy!

Feast East
28 July, Linton, Cambridgeshire. Taste of Anglia’s 18th food and drink festival.
http://www.feasteast.co.uk/

Clitheroe Food Festival
4 August, Clitheroe, Lancashire. A day fully packed with glorious, quality Lancashire produce and the Ribble Valley’s top chefs.
http://www.clitheroefoodfestival.co.uk/

Tastefest Food & Drink Festival
18-19 August, Goudhurst, Kent. TasteFest will be celebrating food and drink from across the South East.
http://tastefest.nmgl.co.uk/

Isle of Wight Garlic Festival
18-19 August, Newchurch, Isle of Wight. A vast array of eats, sights and sounds to suit all tastes and ages.
http://www.garlic-festival.co.uk/

Bolton Food Festival
24-27 August, Bolton, Lancashire. Cookery theatre and a speciality market offering great food and drink produce.
http://www.boltonfoodanddrinkfestival.com/

Big Onion Festival
25 August, Elveden, Suffolk.
Showcasing a host of local food and drink producers from the Suffolk area.
www.bigonionfestival.com/

Newlyn Fish Festival
27 August, Newlyn, Cornwall. A stunning display of locally caught fish and seafood in this showcase of the best the region has to offer.
www.newlynfishfestival.org.uk/

Celebrate cheesy British produce with one of these tasty snacks.

British Food Fortnight recipes

Cheese and Apple Parcels

Gloucester Cheese and Ale

Brie with Redcurrant Jelly

 

Cheese and Apple Parcels

Cheese and Apple ParcelsSweet juicy apple goes well with this tangy regional cheese in a puff pastry case. Quick to make using ready-made puff pastry, these parcels make great picnic food. Serve with a herb and leaf salad.

Preparation time – 20 minutes
Cooking time – 40 minutes
Calories per parcel – 226
Kcal Fat per parcel – 15g of which saturated – 6.9g
Makes – 12 parcels
Suitable for vegetarians

Ready-made puff pastry 500g pack
Egg 1, beaten to glaze
Cheshire cheese 175g (6oz)
Dessert apples 1 large, peeled, quartered, cored and cut into small dice
Chopped parsley 4 tbsp
Salt and freshly ground black pepper

1 Preheat the oven to 220°C/425°F/Gas 7. Make the filling. Crumble the cheese into a bowl and mix the apple into the cheese with the parsley and seasoning.

2 Roll out half the pack of pastry thinly on a lightly floured surface and, using a saucer or bowl as a guide, cut out four, 12cm (5in) rounds. Stack the trimmings on top of each other then roll them out and cut out another two rounds.

3 Brush the edges of the circles with a little beaten egg then spoon some filling onto one side of each of the rounds. Fold the other side over the filling and press the edges together well to seal. Knock up the edges with a knife blade then flute them.

4 Place the pastries on a baking sheet and brush with beaten egg. Score each pastry three to four times across the top. Bake for 15–20 minutes until risen and golden.

5 While the first batch of pastries is cooking, roll out the rest of the pastry and make the second batch, as above. Serve warm with salad.

Cook’s tips
Use a 600ml (1 pint) pudding basin as a size guide for cutting the pastry.
Cooking one batch at a time ensures a better rise for all the pastries rather than switching trays over halfway through cooking.

Recipe taken from
Around Britain Dairy Cookbook.

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