Wealdway

A small, plain log. 150g.

Ingredients:
1 plain Wealdway Log
Sliced Smoked Salmon

Wrap a plain Wealdway log with smoked salmon slices.
Slice as required and serve.

Saint Stephen
A mould ripened Cheese, with garlic, parsley and chives. Minimum weight - 80g

Ingredients:
2 open mushrooms
1 St Stephen Goats Cheese Butter
Olive Oil
Brioche (optional)
Rocket or Salad Leaves
Method:
Fry 2 open mushrooms, gills down in some butter with a little olive oil (to stop butter burning). Turn mushrooms over. Cut the St Stephen Cheese in half. Place on top
of the mushroom, cook on for 5 minutes. Drizzle olive oil over top of cheese and finish under a medium grill until golden brown. Can be served on toasted brioche. Decorate with salad leaves or rocket.

Wealdway
A small log either plain or coated in herbs or spices, very pretty.
A useful dinner party cheese.
Grills or bakes well.
Try baking in flaky pastry. 150g.

Ingredients:
1 Plain Wealdway Log Strawberries
Sugar to taste
Method:
Cut plain Wealdway log into slices and line the bottom of an ovenproof dish. Roughly chop strawberries to cover.
Sprinkle with sugar and bake in a pre-heated oven at 200oC for approximately 4-7 minutes (dependant on size of dish).

Wealden with Redcurrant Jelly
Mould ripened and matured Medium/strong flavour.
Cut in half, drizzle with
Olive Oil and grill, or eat with Crackers. 80g

Ingredients:
Soft Wealden cheese Olive Oil
Black Pepper
Redcurrant Jelly or Honey Salad Leaves
Salad Dressing
Method:
Pre-heat grill.
Cut a soft Wealden in half and place on an ovenproof plate.
Drizzle with olive oil, add a twist of black pepper.
Grill until golden (approx 5 mins). Serve with a spoonful of redcurrant jelly or honey and dressed side salad.

Ash Log - Red Onion Tartlet
Our Wealdway Log, but Ash Coated
Mould ripened and matured, with a stronger flavour. Goes well with a glass of Port.
220 g.
Ingredients (for 6):
Wealdway Mature Log Flaky Pastry
3 Red Onions
Olive Oil
3 tbsp Brown Sugar Balsamic Vinegar
Method:
Cut a 4 inch square of flaky pastry. Cut out the corners to enable the sides to be folded in by approximately 1⁄4 inch.
Finely slice a red onion into rings and fry in a little olive oil until they soften. Add a splash of balsamic vinegar and a tablespoon of brown sugar. Stir until the mixture thickens.
Place the onion mixture in the centre of the pastry square and top with a slice of Wealdway log, approximately 1 inch thick.
Drizzle with olive oil and bake in a pre-heated oven at 220oC or gas mark 7 for 15- 20 minutes until golden.