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Taste Cumbria Food Festival Day 1Recipes



Whipped Feta Dip with honey and Garlic


Ingredients


200 grams feta

100 grams  ricotta

Freshly milled black pepper

2 tbsp Black and white sesame seeds


300ml Jar of clear honey

20 Garlic cloves peeled

1 tbsp Freshly picked thyme

1 Red chilli (optional)


Here’s how


To cook the garlic, place the honey, garlic and thyme into a small sauce pan on a medium heat.

Simmer the honey until the garlic is soft a squidgy, it should take approximate 25 minutes.

When the garlic is ready, carefully remove from the heat and leave to cool for 10 minutes before transferring into a preserving jar.

You can keep the garlic honey in the fridge for 4-6 weeks no problem.

Whisk together in a bowl the feta and ricotta cheese until smooth, season with a little black pepper, then place in the fridge until you are ready to serve.

Spoon the mixture onto a plate and spread to the edges with the back of your spoon.

Top the whipped feta with the honey and garlic, then scatter the chopped chilli if you fancy a bit of heat.


Serve the whipped feta with some delicious warm focaccia bread.


One Pan Focaccia Bread with Rosemary, Fennel Seed and Sea Salt


Ingredients


500g Strong bread flour

9g Dried Yeast

10g Table salt

330ml Water

3-4 tbsp Extra virgin olive oil

2 tbsp Fresh rosemary from the garden

1 tbsp Fennel seeds

1 tbsp Sea salt flakes


Here’s how


Place 100g of your recipe flour, half of the yeast and half of the water and mix together to form a batter, use a shallow cast aluminium pan, the same one you are going to bake your bread in. Cover and leave over night to ferment, this will help develop the flavour.Add the remaining flour, yeast, salt and water along with a splash of the olive oil.Using your hand mix the ingredients together to form a wet dough, then transfer onto a clean work surface.Knead the dough for 10 minutes and use only 1 tablespoon of flour to help you if needed to form a smooth stretchy dough.Return the dough to the pan with an additional splash of olive oil and cover.Leave the dough for 1-2 hours to prove or double in size.Once light and puffy, with lots of air inside the dough scoop out onto the work surface with a drizzle of olive oil.Stretch the dough out and over itself to create air pockets and shape the dough into a round.Place the dough back into the pan and top with the remaining olive oil, fresh rosemary, fennel seeds and sea salt.Bake in a pre heated oven 200c for 20-25 minutes or until golden .

Top tip, when you put the bread into the oven add 100ml of water to the bottom of the oven to create steam, this will help develop the crust on the bread and make for a better bake.


Lamb kofta


500g minced beef

200g Cumberland Sausage

1 tsp Harissa paste

1 tsp cumin

1 tsp dried mint

1 pomegranate

1 tbsp honey


Here’s how



Place the lamb, harissa, cumin and mint into a mixing bowl.

Cut the sausages out of the skins and add to the lamb.

Mix together and roll into balls

Place the kofta into a hot pan and cook until golden on all sides

Add the pomegranate seeds and honey

Boil to reduce any liquid in the pan to a glaze.

Serve with lamb with the whipped feta and focaccia bread