Cheshire Cheese and Farmhouse Pickle

Essential  Cuisine

Essential Cuisine

Premium Supplier 23rd August 2016

Cheshire Cheese and Farmhouse Pickle

Starter cooked by Christopher Machin during the Cheshire Heat of the North West Young Chef Competition 2016


  • - 1 Leek
  • - Chives
  • - 375g ’00’ Flour
  • - 6 Eggs
  • - 1/4 Swede
  • - 1/4 Cauliflower
  • - 1/2 Apple
  • - 1/2 Onion
  • - 1 Carrot
  • - 1 Shallot
  • - 1 Celery Stick
  • - Muscavardo Sugar
  • - Malt Vinegar
  • - 1 Potato


1. Combine 200g of ’00’ folour with 3 eggs, work the dough together and then knead for a few minutes.
2. Cover dough and leave to chill.
3. Once rested, roll the pasta dough out very thinly into a sheet.
4. Cut out a disk of the dough, add a small spoon of the Cheshire cheese and chive mix into the centre, fold the edges together into a classic tortellini shape, squeezing out any air pockets.
5. For the pasta filling, finely dice a shallot and a potato and sweat down in a pan with butter, oil and thyme and a bay leaf.
6. Then cover the mixture with white wine and reduce right down until almost all of it has evaporated.
7. Add the Cheshire cheese and chives to the mixture and cool.
8. For the Farmhouse Pickle finely brunoise the swede, cauliflower, apple, onion, carrot and celery, adding equal quantities of malt vinegar and muscarvardo sugar (300 grams.)
9. To make the leek ash burn a leek in the oven until it has blackened all over and has crumbled into an ash.
10. Finely slice shallots into rings and add into a pickle solution of equal measures of white wine vinegar and sugar.
11. Garnish dish with apple and carrot matchsticks and shaved grelot onion.