Great British Chefs, in collaboration with Grana Padano PDO Protection Consurtium, published some recipes with Grana Padano on its website. Grana Padano custard canapés was prepared by the chef Matthew Tomkinson. Matthew Tomkinson serves up an ingenious savoury set custard canapé recipe, flavoured with punchy Grana Padano cheese and served topped with crispy bacon, chives and peas. A great dinner party dish that you can make ahead of time.
200ml of milk 50g of Grana Padano rind or trimmings, chopped 200ml of double cream 50g of Grana Padano, grated 5 egg yolks salt pepper
To serve 4 rashers of streaky bacon 80g of peas, raw or defrosted 10g of chopped chives 1/2 lemon, zested 1 tsp extra virgin olive oil
To begin, bring the milk to the boil with the Grana Padano rinds. Remove from the heat, allow to cool and pass through a fine sieve Add the cream to a saucepan with the grated Grana Padano and strained milk. Bring to the boil then remove from the heat Whisk in the egg yolks, season well and pass again through a sieve. Place into the fridge until chilled
Preheat the oven to 100°C Decant the chilled mixture into 8 small, buttered, ramekins and place in a deep baking tray. Place the tray on the oven shelf, then fill with warm water so it reaches three quarters of the way up the ramekins. Cook in the oven until they are just set, this should take approximately 1 hour
Remove the custards from the oven and allow to cool to room temperature Meanwhile, cook the bacon until crisp, in a pan or under the grill. Finely chop the bacon and mix with the peas, chives, lemon zest and olive oil Serve the custards topped with the bacon mixture