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Archive for the ‘Cheese’ Category

Friday Night Tartiflette

Reblochon season begins in May so it’s time to indulge in a Tartiflette. If you want to try a sophisticated version then we recommend the Chicken Tartiflette we posted this time last year but it does take a bit of time and effort. This one is much quicker and almost as tasty.

Wine Suggestion: We’d suggest an oaked Chardonnay that has a good balance between fruit and texture, but not too tropical or oily. We quite often go for the Rustenberg from Stellenbosch, or one of the Javillier Bourgogne Blancs as we have good access to these and they over-deliver in quality, but there are many other options you could choose.

Tartiflette – serves 4

  • 500g new potatoes, sliced into 1cm thick slices
  • 200g rindless streaky bacon, cut into 2 cm cubes
  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 clove of garlic, crushed
  • 100g cheddar or gruyere, grated
  • a couple of sprigs of thyme, leaves removed and chopped
  • 200ml cream
  • 200g Reblochon cheese, sliced into thin wedges

Preheat the oven to 220C.

Cook the potato slices in boiling salted water until tender – start checking after 10 minutes, then drain.

Heat the olive oil in a frying pan and fry the bacon bits until light brown and crispy. Remove with a slotted spoon and set aside.

Cook the onion in the bacon fat for a few minutes until softened then add the garlic and cook for another minute.

Spread the cooked potatoes over the bottom of a baking dish. Scatter over the onion and garlic, then the cheddar cheese, thyme and bacon. Pour over the cream, season, and top with the slices of Reblochon.

Bake in the hot oven for 15-20 minute or until browned and bubbling.

Serve with a green salad.

 

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Turnip & Gruyere Gratin

Turnip (or swede as some of you call it) gets a lot of bad press but we absolutely love it and even more so when cooked with lots of cream and cheese. Jono has declared this his favourite turnip dish and has demanded we cook it again.

Gruyère and turnip gratin – serves 4

  • 700g turnip/swede (the large, orange-fleshed variety)
  • 300ml double cream
  • 1 tbsp dijon mustard
  • 1 clove of garlic, crushed
  • 100g gruyère, grated

Heat the oven to 180C/fan 160C/gas4.

Peel and thinly slice the turnip – a mandolin or food processor works really well for this.

Bring a pan of salted water to the boil then add the turnip and cook for 4 minutes. Drain really well.

Whisk the cream, mustard and garlic together and season. Layer the turnip and mustardy cream alternately and sprinkle in half the cheese. Sprinkle the rest of the cheese over the top.

Bake for 40-50 minutes, or until very tender, browned and bubbling.

(Original recipe by Janine Ratcliffe, Olive Magazine, January 2017)

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Chicken parmigiana

This is an absolute crowd pleaser and should please most children and other fussy eaters. It is easy but there are  a few steps so leave yourself plenty of time. We liked this way more than we expected to! Good with garlic bread and a big salad.

Wine Suggestion: you mustn’t overwhelm this dish with a heavy, powerful wine. It can have character though and the youthful Rocca delle Macie Chianti Vernaiolo was a good match. Unoaked and fruit driven this is a lighter red and all freshness and vitality. Other alternatives that work are light Pinot Noir, Gamay or Barbera.

Chicken Parmigiana – serves 4 (generously)

  • 1 onion, finely chopped
  • 3 garlic cloves, finely chop 2 and peel the other
  • 100ml red wine
  • 1 tsp dried oregano
  • 1 x 400g tin chopped tomatoes
  • 4 chicken breasts (ask your butcher to butterfly if possible)
  • 100g plain flour
  • 2 eggs beaten
  • 75g Parmesan, grated
  • 75g breadcrumbs
  • 1 tsp dried oregano
  • pinch sugar (optional)
  • 2 balls mozzarella, sliced
  • handful fresh basil leaves

Start by making the sauce. Heat a tablespoon of olive oil in a saucepan and fry the onion until soft and translucent, then add the chopped garlic. Cook for another couple of minutes, then add the red wine. Allow to bubble until the wine is reduced by about half, then add the oregano and tomatoes and season well with salt and black pepper. Bring to the boil, then cover with a lid and simmer gently for 10 minutes. Taste the sauce at this point and season with a pinch of sugar if necessary, then continue to simmer for a further 10 minutes, without the lid, until the sauce is well reduced – you want it to be fairly thick.

Preheat the oven to 200C Fan/180C/Gas 6.

Butterfly the chicken then put between two sheets of cling film and flatten slightly with a rolling pin. Season the chicken with salt and black pepper. Mix the Parmesan with the breadcrumbs, oregano and a few finely chopped basil leaves. Put half the flour onto a plate and season. Beat one of the eggs in a bowl and spread half the Parmesan mixture on another plate.

Dip each chicken breast in the flour and dust off any excess, then dip into the egg. Coat the eggy chicken in the breadcrumb & Parmesan mixture – pressing it firmly onto the chicken. Repeat this again with the next chicken breast. Now you may need to start the process again with the rest of the ingredients on fresh plates. Arrange the coated chicken on a baking tray and drizzle with a little olive oil, then bake for 12 to 15 minutes or until just cooked through. Remove from the oven but leave the oven on.

To finish the dish you will need a large shallow oven dish that can take all 4 chicken breasts in a single layer. Cut the remaining garlic clove in half and rub the dish all over with it. Spread the tomato sauce over the base of the dish, place the chicken on top and arrange the mozzarella over the chicken so it’s mostly covered. Bake in the oven for 15-20 minutes or until the mozzarella is melted and browned. Scatter some basil leaves over the top before serving.

(Original recipe from The Hairy Bikers Chicken & Egg by Si King & Dave Myers, Orion Publishing Co., 2017.)

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Broccoli, walnut & blue cheese penne

We almost always have a bit of leftover blue cheese in the fridge and much as we love a cheese board, we don’t tend to have them on weeknights. So here’s a simple weeknight pasta – broccoli, walnuts & blue cheese – yum!

Broccoli Walnut & Blue Cheese Pasta – serves 2

  • 200g penne pasta
  • 250g broccoli florets
  • 2 tbsp olive oil
  • a handful of chopped walnuts
  • 100g blue cheese e.g. dolcelatte, cubed
  • 1 lemon

Cook the pasta in a large pan of salty water and add the broccoli 4 minutes before the end of the cooking time. Meanwhile, heat the oil in a small pan and gently fry the walnuts for a minute.

Scoop 4tbsp of the pasta cooking water out and add to the walnuts before draining. Return the pasta to the pan and add the walnuts and blue cheese. Stir gently until the cheese melts. Squeeze over some lemon juice before serving.

(Original recipe from BBC Good Food)

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Marsala honey pears with Gorgonzola & walnuts

A dessert and a cheese course all at once, solving the problem of which goes first. This is really delicious Autumn dish. Make sure you serve the creamy gorgonzola at room temperature. Marsala is a dessert wine from Sicily which is relatively easy to find, it also works well with figs – see Roast Figs with Marsala.

Wine Suggestion: naturally the Marsala from the recipe is a great match, look out for Florio or Pellegrino amongst others. Alternately a really good Sauternes emphasises the honey or a white Maury brings out the pears and all will work well with the Gorgonzola.

Marsala Honey Pears with Gorgonzola – serves 6-8

  • 2 tbsp olive oil
  • 2 pears, about 500g in total, cored and cut into eighths
  • 3 tbsp Marsala
  • 2 tbsp honey
  • 50g walnut halves
  • 500g ripe Gorgonzola – keep in a cool place but avoid putting it in the fridge if at all possible

Heat the oil in a large frying pan, then fry the pears for 3 minutes per side.

Mix the Marsala and honey together,  add to the pears and allow the mixture to bubble furiously, then transfer to a plate.

Add the walnut halves to the juices left in the pan and stir-fry for about a minute or until browned and sticky. Remove from the pan and scatter over the pears. Serve with the creamy slab of Gorgonzola on the side.

(Original recipe from Nigella Express by Nigella Lawson, Chatto & Windus, 2007.)

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Chicken, date & lentil pilaf with saffron butter

This tasted luxurious and refreshing with the saffron butter and orange, top notch treatment for your leftover roast chicken!

Wine Suggestion: This called for an Alsace Pinot Gris, well more specifically the Bott-Geyl Pinot d’Alsace “Metiss” which is actually a blend of all the Pinot’s you can think of plus Pinot Noir to form a layered and textured wine with lovely freshness and hints of spice that brought out the saffron and orange flavours. Bott-Geyl are a brilliant, biodynamic producer and I think each vintage they build upon the past and deliver even more. This bottle we had lying in our cellar, so they age nicely for a few years, if you can resist, but don’t worry, they taste just as good fresh and young.

Chicken, date & lentil brown rice pilaf with saffron butter – serves 6

  • 15g unsalted butter, plus an additional 30g for the saffron butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 300g brown basmati rice, washed until the water runs clear
  • 700ml chicken stock
  • 12 dates, pitted and sliced thinly, lengthways
  • finely grated zest of 1 orange and juice of ½
  • 200g Puy lentils, rinsed
  • good squeeze of lemon juice
  • 1 tbsp lemon juice
  • 350g cooked chicken, torn in to pieces
  • 25g chopped, unsalted pistachios or toasted flaked almonds
  • 4 tbsp roughly chopped coriander leaves
  • generous pinch of saffron strands
  • 300g Greek yoghurt

Heat the 15g of butter in a heavy-based saucepan and sauté the onion until soft and lightly coloured. Add the garlic and continue to cook for another couple of minutes. Add the rice and stir until well coated with the butter and starting to toast. Add the chicken stock, dates, and orange zest and bring to the boil. Reduce the heat, cover and cook for about 30 minutes by which time the stock will have become absorbed. If it starts to look dry add a little boiling water.

Meanwhile, cook the lentils in lots of boiling water until tender. They can take between 15-30 minutes so keep checking to ensure they don’t turn to mush. When cooked, drain and rinse in hot water and add to the rice. Fork through, season with salt and pepper and a good squeeze of lemon juice.

Heat the olive oil in a frying pan and quickly reheat the cooked chicken, then season. Gently fork through the rice and lentils along with the nuts, coriander and orange juice. Taste again for seasoning.

Quickly make the saffron butter by melting the 30g butter in a pan, add the saffron and stir so the butter takes on the colour.

Put the rice on a serving platter, spoon on some yoghurt,  pour on the saffron butter and serve.

(Original recipe from A Bird in the Hand by Diana Henry, Mitchell Beazley, 2015.)

 

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Chicken, Ham & Leek Pie

We love a chicken pie, particularly with sweet leeks and a rich creamy sauce.

Wine Suggestion: the classic suggestion, and our first thought, was to drink a lighter chardonnay with this, but we found a great alternative in the Salwey Weissburgunder “RS” which is a Pinot Blanc from Baden in Germany. An amazing wine with lovely fruit and a texture that holds it all together giving it a long finish and makes a good match with the creamy sauce and pastry. Every time we taste this wine we are impressed and think it is one to put Pinot Blanc back on the wine drinkers lists.

Chicken, Ham & Leek Pie – serves 4

For the filling: 

  • 450ml chicken stock
  • 3 chicken breasts fillets
  • 75g butter
  • 2 leeks, cut into 1cm slices
  • 2 garlic cloves, crushed
  • 50g plain flour
  • 200ml milk
  • 2-3 tbsp white wine
  • 150ml double cream
  • 150g piece thickly carved ham, cut into 2cm chunks

For the pastry: 

  • 350g plain flour
  • 200g butter
  • 1 egg beaten with 1 tbsp cold water, plus an additional egg, beaten, to glaze

Heat the chicken stock in a saucepan. Add the chicken breasts and bring a gentle simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts and set aside, then pour the stock into a jug.

Melt 25g of the butter in a large heavy-based saucepan over a low heat. Stir in the chopped leeks and fry gently for a couple of minutes, stirring now and then, until softened. Add the garlic and continue to cook for another minute, then set aside. Add the rest of the butter and stir in the flour as soon as it has melted. Cook for 30 seconds, stirring constantly.

Slowly add the milk to the pan, stirring well between each addition. Then gradually add 250ml of the reserved stock and the wine until the sauce is smooth and slightly thickened. Bring to a gentle simmer and cook for 3 minutes.

Season the sauce, remove from the heat and stir in the cream. Pour into a large bowl and cover with cling film to stop a skin forming on the top. Set aside until cool.

Preheat the oven to 200C/400F/Gas 6 and put a baking tray into heat.

To make the pastry, put the flour and butter into a food processor and pulse until the mixture looks like fine breadcrumbs. Keep the motor running while you add the beaten egg with water and blend until the mixture comes together in a ball. Carefully remove from the processor and set aside about 250g of the pastry to make your lid.

Roll the remaining pastry out on a lightly floured surface, turning frequently until about 5mm thick and larger than your pie dish. Lift the pastry over your rolling pin and gently place into the pie dish. Press firmly up the sides of the dish and make sure no air bubbles remain. Leave the excess pastry hanging over the sides.

Cut the cooked chicken into 3cm pieces. Stir the chicken, ham & leeks into the cooled sauce, then pour into the pie dish. Brush the rim of the dish with beaten egg and roll out the reserved pastry to make a lid.

Cover the pie with the pastry lid and press the edges together firmly to seal. Trim off any excess pastry.

Make a small hole in the centre of the pie with the tip of a knife. Glaze the top with beaten egg. Bake on the hot baking tray in the centre of the oven for 35-40 minutes or until golden brown and piping hot.

(Original recipe from The Hairy Bikers’ Best of British).

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