RECIPE: Breaking Bread with Colston Bassett

by | Jul 13, 2018 | News

Colston Bassett are encouraging everyone to celebrate the simple things in life – such as bread and cheese. Queen Elizabeth I hit the nail on the head when she exclaimed – “A meal of bread, cheese and beer constitutes the perfect food”!

With these wise words in mind, Colston Bassett has created four seasonal recipes that celebrate this classic pairing, led by Chef/Owner at Docket No.33, Stuart Collins.

After graduating at UCB, one of the leading catering colleges in the UK, Stuart took up his first position in a small restaurant in his hometown in Staffordshire.
A short time later he was offered a position alongside Michael Caines MBE, first at Caines’ fine-dining restaurant in Exeter and subsequently at Gidleigh Park, the renowned 2 Michelin starred property.
After a total of four years working with Michael Caines, Stuart was offered a job with another Michelin-starred British chef, Gordon Ramsay.

Taking up the role of Chef de Partie at the 3 Michelin starred Restaurant Gordon Ramsay in London, Stuart worked alongside a team of talented and creative chefs under the guidance of one of the best known personalities in the industry.

Continuing with Gordon Ramsay, Stuart moved to New York to assume the position of Executive Sous Chef at The London NYC, working at both Restaurant Gordon Ramsay and Maze, Ramsay’s stylish more informal dining restaurant.

After five years in the US, Stuart returned to the UK and Michael Caines to take on the position of Executive Chef at the Abode Hotel, Chester.
In late 2011 and ready for a new challenge, Stuart took on a role within Doha, Qatar, where he worked across four varying hospitality projects under the ownership of Qatar Foundation, in the city’s iconic Tornado Tower.

Early 2017, Stuart returned to the UK to open his own restaurant, and in August, Docket No.33 opened in Whitchurch, Shropshire.
docketrestaurant.com

Summer – Colston Bassett Stilton & Red Onion Flatbread
Ingredients for the Flat Bread
250g Self raising flour
4g Fresh yeast
50g Natural yoghurt
5g Salt
100g Water
Red onion marmalade*
Colston Basset Blue Stilton

Ingredients for the Red Onion Marmalade
250g Red onions, sliced
35g Red wine
12g Balsamic vinegar
12g White wine vinegar
25g Light soft brown sugar
Salt and pepper, to taste
10g Olive Oil

Method for the Flat Bread
1. In a freestanding mixer with a dough hook attachment place all the ingredients. Mix on a low speed for 5 minutes, then mix on a medium speed for a further 1 minute
2. Place the dough into a clean bowl, cover with a damp cloth and leave in a warm place until the dough has risen by two thirds its original size
3. Heat the oven to 220°c/425°F/gas mark 7
4. Knock back the dough and gently roll out to make a rectangle shape
5. Spread the onion marmalade evenly over the top, leaving a 1cm edge on the crust
6. Generously crumble the blue cheese over the marmalade and bake immediately for 22-25 minutes
Best served immediately.

Method for the Red Onion Marmalade
1. Heat the oil in a large heavy stainless steel saucepan. Add the onions, a pinch of salt and some pepper
2. Cook over low to medium heat for about 30 minutes until the onions soften and turn translucent, stirring occasionally
3. Add the wine and vinegars, then stir to combine
4. Bring to a boil then reduce the heat, stir in the sugar and cook on low heat, stirring occasionally, for 30–40 minutes until most of the liquid has evaporated
5. Remove the pan from the heat and reserve for later use