Recipes & Cooking Instructions

1.    Veal Cutlets with Herb Dressing

2.    Broccoli and Badentoy Blue soup

3.    Grilled Veal Steaks with Blue Cheese and Chillies

4.    Diced stewing steak

5.    Escalope of Veal with Ham and Devenick Dairy Granite City Cheese

6.    Bacon and Granite City straws

7.    Monarch Dauphinoise potatoes

8.    Veal Osso Bucco with Gremolata and Baked Risotto

9.    Apple, pork and Smoked Deesider burger

10.  Coos R Oot Cheese and Thyme Pastries

Please feel free to add your own recipes onto the review sections of the products you used, we'd love to hear from you!

1. Veal Cutlet with Herb Dressing


4x300g veal cutlets

Zest of 1 lemon

30ml rapeseed oil

1 clove garlic, bashed

2 sprigs each, rosemary, thyme and oregano

Oil for cooking and seasoning

For the herb dressing:-

6tbsp rapeseed oil

3tbsp water

Juice of 1 lemon

1 clove garlic, bashed

1tbsp of each chopped oregano, parsley, mint and celery leaf

4tbsp baby capers and seasoning


Place all the ingredients in a bowl then add the veal cutlets. Mix until well coated in the marinade, cover with clingfilm and place in the fridge for at least an hour (overnight would be ideal).

Put a frying pan on to heat then add a little oil, place the cutlets in the pan (don’t worry if some of the marinade goes in as well). Cook until browned on each side then place the pan in the oven to finish cooking for 8/10mins.

For the herb dressing:-

Whiz the water, oil and lemon juice in a blender, mix in the garlic and herbs along with the baby capers, season to taste.

When the cutlets are cooked, spoon over the herb dressing, (buttered noodles eat well with the veal cutlets). 

The marinated cutlets would taste great cooked on the barbecue too.


2. Broccoli and Badentoy Blue soup


1 large onion, roughly chopped

Olive oil

1 large potato, peeled and cubed

1L vegetable stock

1 head broccoli, about 300g, roughly chopped

Badentoy Blue, about 100g, crumbled


Cook the onion in 1 tbsp olive oil in a large pan until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender (about 10 minutes).

Add the broccoli and cook for 3-4 minutes until just tender but still bright green. Add half the cheese and whizz to a smooth soup in a blender. Season then serve with the rest of the cheese crumbled over.

Serves 2-3


3. Grilled Veal Steaks with Blue Cheese and Chillies


1 1/2 tablespoons olive oil

3 teaspoons minced fresh parsley, divided

2 garlic cloves, minced

6x 1-inch-thick veal tenderloin steaks (about 6 ounces each)

2 ounces cream cheese, room temperature

1/4 cup finely crumbled Crynoch Blue cheese (about 1 ounce)

2 tablespoons finely chopped seeded red or green jalapeño chillies

1 shallot, finely chopped      

3/4 teaspoon white wine vinegar


Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.

Mix cream cheese, blue cheese, chillies, shallot, vinegar and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.

Prepare barbecue (medium-high heat). Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.


4. Diced stewing steak


Diced stewing steak

100g bacon



Plain flour

Red wine

Worcester sauce

Beef stock

Mushroom, carrots and onions


Fry 100g of bacon and set to one side.

Add diced veal and brown on all sides setting aside as you go.

Add some more oil or butter and fry shallots and crushed garlic until translucent and soft, stir in some plain flour and cook for a minute, stir in some stock and add the veal, red wine and a few tea spoons of Worcestershire sauce; bring to the boil and simmer for 1 ½ hours until the meat is tender.

Ten minutes before the end of cooking sauté some mushrooms, carrots and onions and add these with the reserved bacon into the stew.


5. Escalope of Veal with Ham and Devenick Dairy Granite City Cheese


8 x 80/90g escalopes

4 x 25g slices of ham

140g sliced Granite City cheese

1 tbsp chopped parsley

1 lemon cut in wedges

Flour, egg wash and breadcrumbs for cooking the escalopes

Oil for cooking and seasoning


Flatten the escalopes by batting them between two sheets of clingfilm.

Lay 4 escalopes out on a clingfilm surface, lay a slice of ham on each, topped with a slice of cheese, then a sprinkling of parsley.

Lay the remaining escalopes on top and pat with your hands to seal, and season.

Coat the escalopes with flour, egg wash and breadcrumbs then reshape with your hands.

Heat a frying pan and add some oil, make sure the oil is hot before adding the crumbed escalopes. Cook until golden brown on each side then place in the oven for approx. 6mins.

Serve with a wedge of lemon, watercress, rocket salad and spiced potato wedges.


6. Bacon and Granite City straws


1 x 375g/13oz puff pastry

Plain flour, for dusting

1 tbsp English mustard

150g/3½oz Granite City, grated

Black pepper

14 slices streaky bacon

1 egg, lightly beaten


Line a baking tray with greaseproof paper.

Roll the pastry out on a lightly floured work surface to a large rectangle of 0.5cm/¼in thickness.

Turn the pastry so that the longest side is facing you, spread over the mustard, sprinkle with Granite City and season with freshly ground black pepper. Place the pieces of bacon onto the pastry, leaving a small gap between each piece.

Cut the pastry between each slice of bacon. Carefully twist each piece of pastry4-5 times so it looks like a curly straw then place on the baking tray.

Repeat the process until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes.

Preheat the oven to 220C/425F/Gas 7.

Remove the twists from the fridge and brush with the beaten egg.

Reduce the oven to 200C/400F/Gas 6 and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown. Remove from the oven and set aside to cool.


7. Monarch Dauphinoise potatoes


150ml/5fl oz. double cream

150ml/5fl oz. milk

1 garlic clove, crushed

Salt and pepper

85g/3oz Monarch, chopped

½ large baking potato, peeled and sliced thinly on a mandolin

25g/1oz butter


Preheat the oven to 180C/350F/Gas 4.

Place the cream, milk, garlic and seasoning into a saucepan over a medium heat and bring to the boil, then stir in the Brie to melt.

Place a layer of the sliced potatoes into an ovenproof gratin dish, and cover with some of the cheese and cream mixture. Repeat until all the potato slices have been used then pour any remaining liquid over the top.

Dot small pieces of the butter over the top of the dish, and bake in the oven for 10-15 minutes, or until golden-brown and bubbling.

Serves 1-2


8. Veal Osso Bucco with Gremolata and Baked Risotto


4 x 5cm thick cut veal osso bucco

1 medium carrot, medium onion, and a stick of celery all diced

2 cloves of garlic, bashed

2 large bay leaves, 2 sprigs of thyme

1 x 400g tin chopped tomatoes

150ml chicken stock

150ml white wine

Flour for dusting, oil for frying, and seasoning

For the Gremolata:-

2tbsp finely chopped flat leaf parsley

1tbsp finely shredded lemon peel, and 1 bashed garlic clove

For the Baked Risotto:-

180g Arborio rice

20g butter

650ml chicken stock

Good pinch saffron threads and  salt


Heat frying pan and add a little oil. When it’s hot, dust the osso bucco lightly in flour, place in the pan and brown on both sides, then remove.

In the same pan add the diced veg, garlic and herbs cook without colouring for 2/3mins.

Add the wine and stock, bring to boil then add the chopped tomatoes and season.

Choose a dish that will hold the osso bucco snugly. Place them in the dish then pour over the sauce and cover tightly with kitchen foil and place in the oven at 170 C for approx 2 hrs, the meat should fall from the bone when ready.

For the Gremolata and Baked Risotto:-

For the gremolata, simply mix all the ingredients together in an ovenproof dish. Heat the oil on top of the stove and add the butter, onion and saffron. Cook gently for 5/6mins.

Add the rice, season and cook for 1min then add the stock and bring to the boil.

Cover with a tight fitting lid or clingfilm and kitchen foil and place in the oven at 200 C for 30mins until the rice is cooked but retains a slight bite (al dente).

Carefully remove the osso bucco from the dish and reduce the cooking liquid until a sauce like consistency is achieved, heat the osso bucco in the sauce and serve sprinkled with gremolata and baked risotto.


9. Apple, pork* and Smoked Deesider burger (* why not try with our veal sausages*)


2 sausages, skins removed

30g/1oz Smoked Deesider, crumbled

½ onion, finely chopped

1 tbsp wholegrain mustard

3 sage leaves, finely chopped

¼ apple, grated

¼ tsp worcestershire sauce

1 tbsp olive oil

To serve:

30g/1oz Smoked Deesider, sliced

small bunch chives, chopped


Combine the sausage meat, crumbled Smoked Deesider, onion, mustard, sage leaves, apple and Worcestershire sauce and mix well. Shape into a patty.

Heat the oil in a non-stick frying pan and fry for 4-5 minutes on each side or until cooked through.

To serve, top the burger with the sliced Smoked Deesider. Serve on a plate with chips and garnish with the chives.

10 to 30 mins cooking time    

Serves 1


10. Coos R Oot Cheese and Thyme Pastries


1 x 500g/1lb 1½oz packet ready-made puff pastry

200g/7¼oz  Coos R Oot cheese, grated

1 bunch thyme, leaves only


Roll out the puff pastry onto a clean, floured surface into a 30 x 20cm (7.9 x 11.8in) rectangle, about 3mm thick.

Sprinkle the surface of the pastry with the Coos R Oot cheese and thyme leaves.

Fold the two sides of the pastry into the middle and lightly press, before folding lengthways in half again. Place in the freezer for 30 minutes to rest (and for ease of cutting).

Preheat the oven to 190C/375F/Gas 5. When the pastry has rested, cut it into 5mm-thick square slices and place on a baking tray 3cm (1.2in) apart.

Cook in the oven for five minutes, before turning over and cooking for a further five minutes - the squares should be crisp and golden. Leave to cool before serving.