recipe ideas
Stirring stuff Top food writers, chefs and cheese-makers give us their choice of tasty cheese recipes, from simple suppers to sophisticated dinner-party stunners Beetroot & Cheese Panna Cotta By Mat Follas
Mele in Camicia Ripiene di Gorgonzola (Poached Apples Stuffed with Gorgonzola) By Catherine Fulvio
2009 Masterchef champion Mat Follas runs the 2 AA-rosette The Wild Garlic restaurant in Beaminster, Dorset, which is also listed in Michelin Guide, Good Food Guide and Trencherman’s Guide. This year Mat opened the brilliant Chesil Beach Café near Portland, in partnership with Dorset Wildlife Trust.
Catherine Fulvio is one of Ireland’s top culinary stars. An award-winning food writer, TV Chef and proprietor of Ballyknocken House Cookery School, in Co Wicklow, she has just launched her third cookbook: Eat Like An Italian – Recipes for the Good Life.
SERVES 8
Ingredients
300ml milk 300ml double cream 50g cheddar (I use Godminster) 50g hard goat’s cheese (I use Brock Hall Farm Dairy’s Capra Nouveau ) 3 gelatine leaves 1 pack of precooked beetroot 300ml water table salt
Method
12 hours before, roughly chop the
Darren Russell
Queso de Cabra Frito con Miel (Fried Goats’ Cheese with Honey) By Claudia Roden The combination of a slightly salty goats’ cheese with fragrant honey is surprising and exquisite. I tasted it in Andalusia but it is also made elsewhere. Use a hard goats’ cheese.
Ingredients
About 75g fine matzo meal, for dredging 4 slices (about 200g) of hard goats’ cheese about 1cm thick 2 large egg yolks, lightly beaten 2 tablespoons olive oil, for frying A pot of orange-blossom or other fragrant clear honey, to pass round. 16
goodcheese 2012-13
beetroot into small pieces and place in a pan, add water (just enough to cover them), bring to the boil and simmer for 10 minutes. Take off the heat and carefully, using a stick blender, whizz them until a smooth paste is formed, then add a pinch of salt to season. Pour into an ice cube tray and freeze. Place the gelatine leaves in a small bowl of cold water until they’re soft. Pour the milk and cream into a saucepan, bring to a simmer, add
the grated cheese and a pinch of salt, stir until combined then take off the heat. Still whisking, add the gelatine sheets one by one, stir to combine and cool to room temp. Pour the panna cotta mix into moulds until half full, then carefully place a beetroot cube on top before filling the rest of the mould. The beetroot should remain suspended in the mixture, but hidden. Place the moulds in a refrigerator for 4 hours to set before serving.
SERVES 4-6
Method
Method
Recipe from The Food of Spain – A Celebration by Claudia Roden (Penguin)
Recipe from Eat Like An Italian by Catherine Fulvio (Gill & Macmillan)
Put a good layer of matzo meal on a plate. Turn the slices of goats’ cheese in the egg yolks and use your fingers to cover them well with the yolks, being careful not to break the slices. Lay the cheese on top of the matzo meal and sprinkle with more, so the slices are well covered. Fry the cheese slices in mediumhot oil in a non-stick frying pan for 1 to 2 minutes on each side, turning them over very carefully with a spatula, until golden on both sides. Lift them out and serve immediately. Pass the honey round for people to help themselves to a teaspoonful or so.
Ingredients
300ml red wine 200ml water 100ml Marsala 50g caster sugar 4 tbsp honey 1 lemon, zest and juice 2 rosemary sprigs 6 Golden Delicious apples, halved and cored Garden salad leaves 160g Gorgonzola, crumbled 3 tbsp roughly chopped walnuts Combine the red wine, water, Marsala, sugar, honey, lemon zest and juice and rosemary in a saucepan. Bring to the boil and simmer for 5 minutes. Add the apples and poach for about 15 minutes, then allow to cool in the poaching liquid. Remove and slice the apples in half. Bring the poaching liquid to a simmer and reduce until it’s slightly more syrupy. Place the salad leaves on a platter. Place the apples on the leaves and sprinkle with Gorgonzola and walnuts. Drizzle over a little of the syrupy poaching liquid. Keep the leftover poaching liquid for drizzling over desserts.