If you have ever visited Oxfordshire, or are local to the area, you will know how many exciting places there are to eat in the county, and how wonderfully varied they are. The Oxfordshire Cook Book has just been released and features a collection of delicious recipes from the very best local restaurants, cafés, delicatessens, pubs, producers and suppliers. As well as recipes, there are behind the scenes interviews with the people behind the stunning food!
The book is perfect for food lovers, and includes a great range of recipes, taken straight from the menus of well known local pubs and restaurants, such as The Crooked Billet, Jacobs’ Inn and The Nut Tree. Suppliers including the Quince Tree in Henley and the Oxford Cheese Company also provide recipes, using their own produce…the Oxford Cheese Co’s Isiflette, a variaton of the famous cheese and potato dish tartiflette with local Oxford Isis cheese looks absolutely amazing! I am already planning a cheese shopping outing to buy the ingredients for this one!
The book has introduced me to new suppiers, local shops and even a few cafes and restuarants that I had not heard of. I now have an even longer list of places to try out soon for lunch or dinner! I love the inclusion of several recipes from each place featured, so that it’s possible to have a go at home too.
This is a take on the French alpine cheese and potato bake, tartiflette, which is very popular with the après ski fraternity. It uses Oxford Isis cheese instead of the traditional Reblochon. Serves 4
4 shallots, chopped
1 medium onion, chopped
1 clove garlic, chopped
250g lardons or chopped pork belly
150ml white wine
200g crème fraîche or double cream
2 whole Oxford Isis cheese (400g)
Salt and pepper
Peel and boil the potatoes in salted boiling water for approximately 10 minutes until cooked (do not overcook). Drain the potatoes and set aside to cool.
Preheat the oven to 180-200°C.
Slice the potatoes thinly into an oven proof dish with the lardon and onion mix. Pour over the crème fraîche or cream. Sprinkle over a little salt and freshly ground pepper. Finally slice the two rounds of Isis horizontally to make four discs and lay them on the potatoes with the crusts upwards.
Bake in the oven for 10–15 minutes until the cheese crust topping is brown and bubbling. The cheese underneath will have melted into the potatoes.
I received a copy of the Oxfordshire Cook Book for review purposes. All thoughts and opinions are my own.