Cheese & Kimchi Toastie
Cheese toastie with Kimchi. It’s seriously delicious for breakfast, lunch or supper!!!
Ingredients:
- 2 Slices of (ideally sourdough) bread
- 35g Mature cheese e.g. old gouda or strong cheddar
- 2 to 3 Tablespoons Kimchi and a little juice from the jar
- Freshly milled black pepper
Method:
Place a non-stick frying pan/griddle onto a medium heat. Cover one piece of bread with slices of cheese and sandwich together then place carefully in the hot pan. When the cheese has started to melt (usually 2-3 minutes) press the sandwich together gently, then turn the sandwich over with a fish slice. Don’t try to turn it until the cheese has melted a little or it will fall apart at this stage! Let the second side brown a little then take the fish slice and prise open the slices and spread the kimchi over the cheese. Add a teaspoon or two of the kimchi juice too, a few turns of freshly milled black pepper then sandwich the bread together again. Keep pressing down with the fish slice to help everything to stick together and turn the sandwich over again until both sides are well toasted. Seriously addictive…you’ve been warned!
Serves 1
Kimchi Pancake
Looking for something tasty, easy, plant-based and healthy? How about trying this Kimchi Pancake…we love it 
Can also be made with our Turmeric Wimpchi, for those avoiding the chili heat!
Ingredients:
- 1 Cup chopped Kimchi
- 3 Tablespoons of kimchi juice
- 2 Tablespoons chopped green onion
- ½ Cup water
- ½ Cup all-purpose flour
- ½ Teaspoon salt
- Neutral oil for frying e.g. canola, peanut, grapeseed, vegetable
- ½ Cup raw cashews, toasted (optional)
- ½ Cup cooked shredded pork (optional)
- Chopped green onions for garnish
Method:
In a mixing bowl, stir together all of the ingredients (except for the frying oil) until the mixture is evenly coloured and there are no dry flour spots.Toast the cashews (if using) in a dry skillet for a few minutes until browned.
Add about an 1/8-inch coating of neutral oil to a heavy-bottomed 10 to 12-inch skillet (cast-iron or nonstick) over medium high heat. Spread the kimchi pancake batter thinly in the pan and fry until the bottom is crisp and the top is cooked most of the way through (some wet patches of batter, but mostly cooked batter on top), about 5 to 8 minutes. Carefully flip the pancake using two spatulas for control, then continue cooking the pancake for another 5 or so minutes until the underside is crisp and has some charred bits. Flip the pancake over again and cook the first side for 1 minute more.
Serve garnished with chopped green onions whole in a platter for people to pull apart with fingers or chopsticks, or cut into bite sized pieces.
Serves 2
Goat’s Cheese & Caramelised Red Onion Tart
Easy and delicious to make using The Island Preserve Company Caramelised Red Onion Relish.
Ingredients:
- 1 Flaky Pastry Sheet (5 inch/12cm square)
- 2 Tablespoons Caramelised Red Onion Relish
- 2 Tablespoons Goat Cheese (Feta or Blue Cheese would also work)
- 5 Pecans, crumbled (Pine Nuts can be substituted)
- 2 Teaspoons honey (optional)
Method:
Preheat oven to 375 degrees Fahrenheit.Place pastry on greased nonstick tart tray and bake for 8 to 10 mins until cooked through. Spread Caramelised Red Onion Relish on top of tart, crumble on the goat cheese, pecans and top with a drizzle of honey if using. Place back in oven for 2 to 3 minutes to heat through when ready to eat.
Serves 1
Blue Cheese, Pear and Caramelised Red Onion Relish Salad
Fancy this for lunch? Blue Cheese, Pear and Caramelised Red Onion Relish Salad, made with our own relish combined with delicious fresh romaine, arugula and mustard greens.
Ingredients:
- Handful of romaine lettuce
- Handful of arugula
- Handful of mustard greens
- 1/4 Avocado, chopped
- 1 Tablespoon Caramelised Red Onion Relish
- 1 Mini cucumber, chopped
- 1/4 Pear, cored and chopped
- 1 Tablespoon red cabbage, thinly sliced
- 2 Tablespoons balsamic dressing
- 1.5 oz (50g) Blue cheese e.g. Danish Blue, Roquefort
Method:
Wash leaves and tear into bite sized pieces. Scatter over the red cabbage, avocado, pear and cucumber. Dress with the balsamic dressing then crumble the blue cheese over the top. Finally add our Caramelised Red Onion Relish and serve straight away.
Serves 1.
Roasted Aubergine (eggplant) with Pesto Spaghetti & Parmesan
Roasted Aubergine (eggplant) with Pesto Spaghetti & Parmesan…can be made vegan too, just use our vegan pesto and top with toasted pine nuts or toasted walnuts.
Ingredients:
- 1 Tablespoon olive oil
- 2 Small aubergines, diced into 1 cm (1/2 inch) cubes
- 175g Spaghetti, tagliatelle or penne pasta
- 3 Tablespoons fresh Pesto
- Handful fresh basil
- Parmesan, grated to serve or toasted pine nuts/chopped walnuts for vegan version.
Method:
Heat oven to 375 C and place the olive oil in non-stick shallow tray to warm. Stir in the diced aubergine and roast for 10 minutes, stir then roast for another 10 minutes until the pieces are soft and browned. Season to taste.
Meanwhile, bring a pan of salted water to the boil and cook the pasta following pack instructions.
Drain the pasta, retaining 3 to 4 tablespoons of the cooking water. Add the pesto to the empty pasta pan with a splash of pasta water and heat gently until warmed through. Add the pasta to the pesto sauce and combine together, adding a little more pasta water to loosen if required. Check the seasoning, then serve scattered with the aubergine, cheese (or nuts) and herbs.
Serves 2
Basil & Tomato Bruschetta
Our Toasted Walnut & Thai Basil Pesto, with local basil is perfect for making these bruschettas…recipe below.
Ingredients:
- Sourdough or baguette, sliced 1cm thick
- Extra virgin olive oil
- Pesto, 1 tablespoon per large slice
- Tomato, skinned and deseeded
- Avocado, diced
- Fresh basil leaves to garnish
- Salt & Pepper
Method:
Lightly drizzle one side of the bread slices with olive oil. Please slices on a baking sheet and bake for approximately 10 minutes in a hot oven until bread is firm and brown on the edges. (This can be done in advance and the cooled slices kept in an airtight container to finish off later needed)
Cover the baked slices with a generous layer of pesto, chopped tomato and season to taste. You can also add a soft cheese such as Camembert or Roquefort at this point if you wish.
Place the slices back in the hot oven for 5 to 10 minutes to warm through (and the cheese to melt if using). Finish with chopped avocado and fresh basil and a touch more cracked black pepper.
Serves 1
Smoked Salmon, Cream Cheese & Gin-infused Pickle Salad
Gin-infused local grown cucumbers; a subtle blend of fresh mini cucumbers, shallots, mint, juniper berries, pickling liquor with a dash of Gordon’s gin. Your smoked salmon/cream cheese will love you for it
Ingredients:
- 2 to 3 Slices of smoked salmon
- 1 Tablespoon cream cheese
- 2 Tablespoons Gin Infused Pickles
- Mixed salad leaves e.g. rocket, romaine
- Vine tomato, chopped
- Fresh herbs to garnish, we particularly like dill
- 2 tablespoons French dressing
- Salt & Pepper
Method:
Arrange the salad leaves in a bowl and top with the chopped tomato. Dress with French dressing. Arrange the rolled salmon slices, cream cheese and pickled cucumbers on top and finish with a garnish of fresh herbs. Simple and delicious.
Serves 1
Chai Plum Conserve, Whipped Cream & Freshly Baked Scones
Sunday afternoons were made for scones, whipped cream and our Chai Plum Conserve. Now…cream or jam first??
Ingredients:
- 8 oz All purpose flour
- 2 Teaspoons baking powder
- 2 oz Butter, very cold
- 1.5 oz Caster sugar
- 2 Tablespoons milk, very cold
- Pinch of salt
- Chai Plum Conserve & double (heavy) cream to serve
Method:
Heat the oven to 400 degrees F, 200 degrees C. Sift the flour and baking powder into a large mixing bowl. Using butter straight from the fridge, grate it into the bowl over the flour using a cheese grater (shredder), then rub the butter into the flour with fingertips until the mixture resembles very fine breadcrumbs and no lumps of butter remain. Stir in the sugar and a pinch of salt. Using a knife, slowly add the cold milk until the mixture just begins to come together and no crumbs remain. Tip out on to a lightly floured surface and very gently form a ball. Flatten the ball into a round approximately 2 inches thick and using a sharp knife cut the round into 8 sections. Arrange the scones on a lined baking tray so that they have room to rise, brush the tops with a little milk or beaten egg and bake in the heated oven for 10 to 15 minutes until they are golden brown. Turn out onto a wire tray to cool. Whip some double (heavy) cream and serve with any of our jam selection, though the Chai Plum Conserve is our favorite!
Serves 4
Gnocchi with Leek Pesto Sauce and Rocket
Fancy a really simple plant based meal bursting with flavor? This recipe combines pillowy gnocchi, caramelized leeks, tangy cherry tomatoes and peppery rocket brought together with our delicious vegan pesto. It’s a symphony of taste in every bite and sooooo easy!
Ingredients:
- 500g gnocchi
- 2 leeks, washed and finely sliced
- 1/2 cup (2 tablespoons) The Island Preserve Company Pesto (Vegan)
- Salt and pepper to taste
- 1/2 cup cherry tomatoes, halved
- 1 cup fresh rocket (arugula)
Method:
1. Prepare the Gnocchi:
– Cook the gnocchi according to the package instructions until they float to the surface. Drain and set aside.
2. Make the Leek Pesto Sauce:
– In a large frying pan or wok, heat a tablespoon of olive oil over medium heat.
– Add the sliced leeks to the skillet. Cook until the leeks are soft and caramelized, about 8-10 minutes, stirring.
– Add the pesto to the pan with the cooked leeks. Stir well to combine and heat through, adding a little gnocchi cooking water to the sauce (around 2 tablespoons) to bring everything together.
– Season with salt and pepper to taste.
3. Assemble the Dish:
– In the same pan used for cooking the leeks and pesto, add the cooked gnocchi and cherry tomatoes. Stir until everything is well coated and heated through.
– Remove from heat and toss in the fresh rocket (arugula). The residual heat will wilt the rocket slightly.
– Serve hot, garnished with grated Parmesan cheese if desired.
Serves 2