Established over a century ago.

Graceburn marinated Feta (250g)

£8.00

The rich and creamy cow’s milk makes Graceburn softer and more melt-in-the-mouth than traditional Feta

SKU: SIL245 Categories: ,

Description

Graceburn is a superbly soft & rich cheese, based on a Persian Feta recipe, and made by David Holton and Tim Jarvis in Kent. Their dairy is based on Common Work Organic Farm, which has a herd of Friesian Holsteins, cross-bred with Swedish Red and Montbeliarde cattle. This milk provides the perfect balance of butter, fat and proteins, which makes it particularly suitable for creating this super-creamy fresh cheese.

Why not try our Lamb stew with Feta Yoghurt? Recipe as follows by my daughter Elena Silcock, Chef, Food blogger & stylist!:

Lamb and chickpea harissa stew with Blackwood’s Graceburn feta and smoked almonds

Serves 4

This isn’t a quick cook recipe, but it’s the perfect winter dish, made all the better by the drizzle of feta yogurt on top!

 

Ingredients

2 red onions

juice of 1 lemon

1 tablespoon olive oil

500 g (1lb 12 oz) diced lamb shoulder

2 garlic cloves, finely sliced

2 tablespoons harissa paste

125 ml (4 fl oz) red wine

1 stock cube (vegetable or chicken)

1/2 pumpkin (around 600 g/1 lb 5 oz), halved, deseeded and chopped into 3 cm (1¼ in) chunks, peel left on.

700g jar chickpeas

50g Blackwood’s cheese- Graceburn feta

2 tbsp Greek yogurt

Parsley, to serve

 

1 Heat the olive oil in the base of a deep saucepan over a high heat. Season the lamb, then add to then pan and fry for around 5 minutes, until a deep golden brown on all sides. Use tongs to remove it from the pan and set aside on a plate.

 

2 Reduce the heat slightly and add the onions to the pan, along with a big pinch of salt. Fry for 5 minutes, until the onions are beginning to soften. Add the garlic, fry for 2 minutes further, then stir in the harissa paste. Pour in the wine and bubble for 5 minutes until it has reduced a little, then crumbled in the stock cube and add 800ml water. Bring to the boil and whisk to make sure the stock cube has fully dissolved.

 

3 Reduce the heat right down to low and return the lamb to the pan. Cover with a sheet of tin foil, then top with the saucepan lid to hold the tin foil down. Leave to simmer for 3½–4 hours, until the lamb is meltingly tender. Make sure the heat is low enough: you don’t want to boil the lamb, or it will become tough.

 

4 Heat the oven to 180C fan. Tip the pumpkin chunks onto a roasting tray and roast for around 40 mins, until soft but not mushy. Remove and set aside. Once the lamb is cooked, skim off any fat that has come to the surface. Make the feta drizzle by whisking the Graceburn feta cheese with the yogurt, season well.

 

5 Tip the pumpkin and the chickpeas, including the liquid from the jar, into the lamb stew. Increase the heat to medium-high and cook for 10 minutes until the sauce thickens. Add half the lemon juice. Taste and season- add a little more lemon juice if you like. Ladle the stew into bowls and serve, topped with Graceburn feta drizzle and roughly chopped parsley.

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