Doddington’s Darling Blue Cheese and Fig Salad, with Crispy Fried Shallots
A deliciously light salad made with the beautiful Doddington Dairy’s Darling Blue cheese.
Preparation time: 15 minutes
100g crumbled Doddington’s Darling Blue cheese
1 large shallot, sliced into thin rings
Sugar, for sprinkling
120g (1 bag) mixed baby leaves
150g fresh figs, halved
25g polenta flour
For the Dressing
25ml red wine vinegar
1 teaspoon Dijon mustard
1/2 tablespoon of honey
50ml extra virgin olive oil
Salt and pepper, to taste
Firstly make the dressing, which will keep for a few weeks in your fridge. Begin by warming the honey slightly to make it easier to mix, and then whisk it together with the vinegar and mustard in a small bowl. Pour in the olive oil, whisking continuously to combine, then season with salt and pepper and put to one side.
Soak the shallots in the milk for a few minutes and drain them thoroughly. Next, toss the shallots in polenta flour, ensuring they are fully coated, and deep fry to colour for 2 minutes at 170°c. Alternatively you can shallow fry them, just keep turning them regularly. Set aside for later.
Cut the figs in half, sprinkle on some sugar and gently warm them under a grill. Place the lettuce mix of choice in a large salad bowl, crumble over the Darling Blue cheese and top with the warm figs. Finally, pour over the dressing and finish with the crispy fried shallots.
Doddington’s Smoked Cuddy’s Cave Pan de Campagne
This smoky and flavoursome bread is the perfect picnic treat.
Prep time: 15 minutes
Proving time: 1 hour
Cooking time: 40 minutes
125g wholemeal flour
425g strong flour
65g rye flour
10g levain feeder
100g kibbled onion
200g Doddington’s Smoked Cuddy’s cave
First mix the yeast in with the water until dissolved.
Leaving 100g of the Smoked Cuddy’s cave to one side, mix all other ingredients into the dough, either by hand or with a dough hook. Place the dough onto a floured baking tray, cover with a cloth and leave somewhere warm to prove for 1 hour.
Now shape the dough as required, sprinkle over the remaining 100g of Smoked Cuddy’s Cave and bake in the oven for 40 minutes at 200°C.
To ensure your loaf is cooked, turn the bread upside down and tap the bottom – if it is ready it should sound hollow.
Recipes from Kelly Richardson, Executive Chef at Fenwick Newcastle
Three to try >>
Doddington Dairy Smoked Cuddy’s Cave £2.39 per 100g
Doddington Dairy Admiral Collingwood £2.39 per 100g
Doddington Dairy Darling Blue £2.39 per 100g
Available in Fenwick Food Hall.