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Posts Tagged ‘Gruyere’

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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Smoked ham salad, with shaved Gruyere, Escarole & Walnuts

You know those fab salads that they serve in French bistros? Well this is one of those and it’s from Rick Stein’s French Odyssey – a book we never travel to France without.

Wine Suggestion: this wine reminded us of holidays in the Dordogne in France so we chose a white Bergerac from Chateau le Tap, a nearly even blend of Sauvignon Blanc and Semillon with a touch of Muscadelle thrown in.

Smoked ham salad with shaved Gruyère, escarole and walnuts – serves 4

  • 1 escarole lettuce or 2 English curly lettuces
  • 100g piece of Gruyère cheese
  • 400g of good quality smoked cooked ham – about 12 very thin slice
  • 10 walnuts in the shell
  • 1 small bunch of chives, chopped

FOR THE DRESSING:

  • 2 tsp Dijon mustard
  • 2 tsp lemon juice
  • 1 tbsp red wine vinegar
  • 2 tbsp crème fraîche or sour cream
  • 2 tbsp extra virgin olive oil
  • 1 tbsp walnut oil (or use more olive oil if you haven’t got this)

Remove the outer lettuce leaves and discard, then break the rest into leaves. Wash and dry well in a salad spinner.

Cut the cheese into very thin strips using a cheese slicer or mandolin.

For the dressing, whisk together the mustard, lemon juice and vinegar. Add the crème fraîche, whisk until emulsified then gradually whisk in the olive and walnut oils. Season to taste with salt and pepper.

Arrange the sliced ham, lettuce leaves and shaved cheese onto 4 plates and scatter over the shelled walnuts. Drizzle over the dressing and sprinkle with the chives.

(Original recipe from Rick Stein’s French Odyssey, BBC Books, 2005.)

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Tomato, onion & pepper tart

This tart is bursting with summer flavours and the pastry is fabulously light and crisp. Delicious for lunch with a green salad.

Wine Suggestion: We drank the Rocca delle Macie Chianti Vernaiolo with this; unoaked, fresh and vibrant, especially as we’d put it in the fridge for 20 minutes. While not weighty or serious it does have loads of depth and length… perfect for this dish.

Warm tomato, mustard & gruyère tart – serves 4

  • 1 red pepper, sliced
  • 1 onion, peeled, halved & sliced
  • 2 tbsp Dijon mustard
  • 100g gruyère cheese, grated
  • 4-5 vine tomatoes, thinly sliced
  • a handful of black olives, pitted and halved
  • a small handful of basil leaves

PASTRY:

  • 200g plain flour
  • 100g cold butter
  • 50g Grana Padano or Parmesan, finely grated
  • 1 egg

First make the pastry by whizzing the flour and butter in a food processor until it looks like breadcrumbs. Stir in the cheese, then the egg and bring together to make a dough. Wrap in clingfilm and chill in the fridge for 20 minutes.

To make the filling, cook the pepper and onion in a tbsp of olive oil for about 15 minutes or until very soft, then season.

Heat the oven to 190C/Fan 170C/Gas 5.

Roll out the pastry to the thickness of a euro. Line a shallow tart tin (about 23cm) with the pastry, fill with baking parchment and beans, and blind bake for 10 minutes. Take out the paper and beans and bake for another 5 minutes.

Allow the pastry case to cool a little, then spread the base with the Dijon and sprinkle over the Gruyère. Top with the pepper mixture, then a layer of tomato slices and the olives. Season really well and bake for another 15 to 20 minutes until the tomatoes are tender and the pastry crisp. Scatter the basil over before serving.

(Original recipe from BBC Olive Magazine, September 2009.)

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