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Posts Tagged ‘Cheddar cheese’

Cheddar Cheese Risotto

We found Nigella Express on our bookshelves and thought it might be useful these days when we’re looking for simplicity and store cupboard ingredients. This is Nigella’s Cheddar cheese risotto that we made with some limp looking scallions and the dregs from a packet of chives. Also popular with the 6 year old.

Wine Suggestion: A full-bodied white with texture, depth and importantly a freshness to make it feel lighter than the body and rich food demand. Our choice the Rustenberg Chardonnay, a stand-by exemplar of an oaked Chardonnay.

Cheddar cheese risotto – serves 2 adults and 1 child

  • 1 tbsp butter
  • 1 tbsp olive oil
  • a few scallions, chopped
  • 300g risotto rice
  • ½ tsp Dijon mustard
  • 125ml white wine
  • 1 litre hot vegetable stock
  • 125g cheddar cheese, cubed
  • 2 tbsp chopped chives

Melt the butter and oil in a saucepan, then add the scallions and cook until softened.

Pour in the rice and stir for a minute so the rice is all coated in the butter and oil.

Turn up the heat, then add the Dijon mustard and white wine. Keep stirring until the wine has been absorbed.

Gradually add the hot stock, a ladleful at a time, stirring until absorbed before adding another. Keep going like this until the rice is al dente – about 18 minutes.

Stir in the cubes of cheese and keep stirring until the cheese has melted. Taste for seasoning, then ladle into warm bowls. Top with some chives if you have them.

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

 

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Leek Gratin

 

A true comfort food if there ever was one, and a versatile side for simply barbecued meats, roast chicken and a whole host of mains. It’s fairly rich so a little goes a long way.

Baked Creamy Leeks – serves 6 as a side dish

  • 800g leeks, roughly chopped and rinsed well in a sieve
  • 2 garlic cloves, finely sliced
  • 2 knobs of butter
  • olive oil
  • 6 sprigs of fresh thyme, leaves picked
  • 100g Cheddar cheese, grated
  • 200ml single cream

Preheat the oven to 200°C/400°C/gas 6.

Warm a large frying pan over a medium heat and add the butter with a splash of olive oil and the garlic.

As soon as the garlic starts to colour, add the leeks and thyme leaves and stir. Turn up the heat and continue to cook for about 10 minutes or until the leeks have softened.

Remove from the heat and season with salt and pepper. Add the cream and half the cheese. Mix well in a suitably sized baking dish (you want a layer about 2.5cm thick). Sprinkle over the remaining cheese and bake for about 20 minutes or until brown and bubbling.

(Original recipe from Jamie’s Ministry of Food, Penguin, 2008.)

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