The rind of our Cave Aged Cheddar is wonderfully flavoured. Instead of throwing them away, try this recipe, and you’ll never want to throw the rinds in the bin again!
Cook 35 minutes, plus 45 minutes making the Cheese Rind Stock
- Cave Aged Cheddar rinds
- 1 onion chopped
- 1 leek trimmed and chopped
- 1 celery stick trimmed and chopped
- 2 carrots peeled and chopped
- 1 small handful parsley stalks
- 1 bay leaf
- 2 tbsp olive oil
- ½ onion finley chopped
- 200g/7oz skinless chicken thigh fillets chopped into bite-sized pieces
- 4 cloves garlic crushed
- 750ml/26fl oz cheese rind stock
- 400ml/14 fl oz milk
- 100ml/3 ½fl oz cream
- 1 tsp cornflour
- wild garlic leaves chopped (optional)
- 1 Cave Aged Cheddar Cheese Crisp to serve (optional)
- First make a cheese rind stock. Wash the rind thoroughly and put in a large saucepan. Add the onions, leeks, celery, carrots and herbs, and cover with 750ml water. Bring to the boil, turn the heat down and leave to simmer, covered, for 40 minutes. Strain. (If you want, you can make double quantities and keep half for another dish, or freeze for another time.)
- Then make the chicken soup. Heat the olive oil in a large heavy-based saucepan.
- Add the onion and fry for a couple of minutes, then add the garlic and fry for a further minute. Add the chicken thighs and cook for 3–4 minutes on each side until lightly browned.
- Pour in the stock and the milk and cream. Put the cornflour in a small bow and mix with 1 tsp of water, then pour into the soup and mix in thoroughly.
- Add the wild garlic leaves if you have them, and season with salt. Bring to the boil, then cover with a lid and simmer over a low heat for 20 minutes until the chicken is cooked through.
- Serve with a few of the chopped wild garlic leaves sprinkled over. And with a Cave Aged Goats Cheese crisp, if you like (made with grated Goats Cheese then baked in the oven.)