Rich, creamy and packed with flavour, these chicken supremes are stuffed with Snowdonia Cheese Co Purple Vale, a mature Cheddar blended with balsamic caramelised onions. Mixed with mascarpone, fresh herbs and crumbled spelt crackers, the filling m...
Rich, creamy and packed with flavour, these chicken supremes are stuffed with Snowdonia Cheese Co Purple Vale, a mature Cheddar blended with balsamic caramelised onions. Mixed with mascarpone, fresh herbs and crumbled spelt crackers, the filling melts beneath the skin as the chicken cooks, while a prosciutto wrapping turns beautifully crisp and savoury on the Kamado Joe.
Set up the Kamado Joe for indirect cooking and bring it to a steady temperature of around 180°C.
Add the grated Purple Vale, mascarpone, parsley, basil and crumbled spelt crackers to a bowl. Season with salt and freshly ground black pepper, then mix until well combined.
Carefully loosen the skin from each chicken supreme, taking care not to tear it. Divide most of the cheese mixture between the chicken breasts, pushing it evenly underneath the skin.
Rub any remaining mixture over the top of the chicken, then season lightly. Wrap each chicken supreme in two slices of prosciutto, keeping the skin and filling covered as neatly as possible.
Place the chicken on the grill over indirect heat, close the lid and cook for 35 minutes, or until the thickest part of the chicken reaches an internal temperature of 70°C.
Rest the chicken for 5 minutes before serving with buttered new potatoes and fresh watercress.
Set up the Kamado Joe for indirect cooking and bring it to a steady temperature of around 180°C.
Add the grated Purple Vale, mascarpone, parsley, basil and crumbled spelt crackers to a bowl. Season with salt and freshly ground black pepper, then mix until well combined.
Carefully loosen the skin from each chicken supreme, taking care not to tear it. Divide most of the cheese mixture between the chicken breasts, pushing it evenly underneath the skin.
Rub any remaining mixture over the top of the chicken, then season lightly. Wrap each chicken supreme in two slices of prosciutto, keeping the skin and filling covered as neatly as possible.
Place the chicken on the grill over indirect heat, close the lid and cook for 35 minutes, or until the thickest part of the chicken reaches an internal temperature of 70°C.
Rest the chicken for 5 minutes before serving with buttered new potatoes and fresh watercress.
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Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
Rich, creamy and packed with flavour, these chicken supremes are stuffed with Snowdonia Cheese Co Purple Vale, a mature Cheddar blended with balsamic caramelised onions. Mixed with mascarpone, fresh herbs and crumbled spelt crackers, the filling melts beneath the skin as the chicken cooks, while a prosciutto wrapping turns beautifully crisp and savoury on the Kamado Joe.
Packed with smoky BBQ flavour, these crispy beef tacos combine charred peppers and onions with richly caramelised mince, melted Snowdonia Red Devil and and a drizzle of hot honey for the perfect sweet-spicy finish. Ideal for sharing straight from the grill.Recipe created by NW Grilling on Instagram.
A modern take on the classic Waldorf salad, built around the rich, tangy depth of Purple Vale cheese with aged balsamic of Modena and caramelised onion.Recipe created by Rhind & Dine on Instagram.
Turn your favourite crisps into an effortless centrepiece with these charcuterie crisps – layered with Rock Star and Red Storm, delicate cured meats and a drizzle of Hot Honey for a perfectly balanced bite. Ideal for relaxed evenings with friends, al fresco dining in the summer, or as a simple camping treat, this recipe brings together bold flavours with minimal fuss for easy sharing, wherever you are.
Need a Father’s Day food idea? This one’s worth bookmarking. Created by the team at CRWST Bakery, this steak sandwich pairs tender flat iron steak with a Purple Vale rarebit. Finished with sharp pink pickled onions, peppery rocket and toasted sourdough, it’s a perfectly balanced combination of indulgent flavours and textures.Discover more from CRWST Bakery on their website and follow them on Instagram
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.
