2012 Ingredient of the Week 15: Hard Cheeses

The Hill Billy

Hi All:

This week we're looking for your recipes that use hard cheeses.

Ta,

tHB

PS - We are in the heart of fondue & raclette season here in Switzerland & the smell of melted cheese is everywhere at the moment. Bring it on!

loveisdivine

I'll be trying this recipe during the week and I cant wait.

http://www.bbcgoodfood.com/recipes/5754/feta-baked-with-tomato-and-oregano

1. Heat 3 tbsp oil in a pan, add the garlic and cook for a minute. Add the chilli and tomatoes and simmer for 25 minutes until thickened. Season and stir in the oregano.
2. Heat the oven to 200C/fan 180C/gas 6. Put the feta in an ovenproof dish, cover with sauce and bake for 20 minutes before serving.

oscarBravo

loveisdivine wrote: »

I'll be trying this recipe during the week and I cant wait.

http://www.bbcgoodfood.com/recipes/5754/feta-baked-with-tomato-and-oregano

Shamelessly stolen for a quick dinner after a cold afternoon outdoors

sdp

Home again

welsh rarebit Surprise ( nice as tea in front of telly, but can posh up as a starter )

4/6 bread if your choice ( walnut is really nice)
1 shallot finely chopped
75ml dry cider
30g plain flour
150ml milk
100g stilton cheese crumbled
50g strong chedder cheese
1 tsp English mustard ( made up )
2 egg yolks
25g butter

Lightly toast bread and set aside
Put shallot and cider into pan and simmer over low heat till cider has almost completely evaporated, remove and set aside
White sauce, melt mutter over low/med heat and stir in flour , cook for couple of mins, gradually stir in milk, and cook till thickened, add cheeses and stir till melted, remove from heat and stir in mustard, egg yolks, and shallots,
Spread the mixture on toast and toast under grill till golden and bubbling,
To posh up
2 ripe pears cored and sliced
Bunch of watercress
60g walnuts broked into pieces
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
Freshly ground black pepper
Arrange pear and watercress on plates
Drizzle with olive oil and vinegar
Put rarebit on and scatter the wallnuts

sdp

cheese and corn pudding ( handy when you run out of spuds )

2 x 400g of sweetcorn drained
280g mature chedder cheese grated
25g butter melted
2 large eggs
4 tbsp plain flour
2 tbsp sugar
1/2 tsp cayenne pepper
salt to taste about

preheat oven 160c and lightly grease 1.4lt dish
put three quarters of the corn in a blender and make a puree
add butter, flour, eggs,salt,sugar and three quarters of the cheese
pour mixture into dish, stir in remaining kernels
sprinkle on rest of cheese and cayenne pepper
bake for around 45 mins or until set and golden

reheats really well

sdp

cheese nuggets with chilli dip


start day before

1 tbsp olive oil
1 garlic clove crushed
1 red pepper deseeded and chopped
1 red chilli deseeded and chopped
400g can tomatoes
1 tbsp of sugar
100ml single cream

heat oil in pan, fry garlic,pepper and chilli over low heat till soft,add tomatoes,sugar cover and simmer for 30 mins, blend to a puree, and stir in cream

nuggets

75g butter
75g plain flour and some extra for coating
600ml milk
3 egg yolks
250g emmental cheese grated
140g fresh breadcrumbs maybe bit more never weigh out breadcrumbs
2 eggs beaten
pinch of freshly grated nutmeg
salt and black pepper
2 tbsp fresh chives,parsley, thyme, chopped( leave out if you don't like herbs)

melt butter in pan , stir in flour and cook flour for couple of mins
gradually stir in milk, cook till thickened about 5 mins
remove from heat, and beat in egg yolks, one at a time,
season with with salt,pepper and nutmeg, stir in cheese and herbs if using
put into dish and into fridge overnight
next day shape into nuggets,
roll in flour, then in egg, then in breadcrumbs, repeat in egg and breadcrumbs
chill for an hour or untill needed
shallow fry in hot oil untill golden all over, or deep fry at 180
drain on kitchen paper, serve with dip
also quite good cold / and will reheat fine in oven

Minder

Simon Hopkinson's Fried Ham & Cheese Sandwiches

Ingredients

For the sandwich filling
250g/9oz gruyère cheese, grated
2 free-range egg yolks
1 tbsp Worcestershire sauce
1 tsp mustard powder
2 pinches cayenne pepper
dash cream (if mixture is too thick to spread)
For the sandwich
4 slices thin white bread (square)
4 thin slices cooked ham
olive oil

Preparation method

Put all the sandwich filling ingredients (except the cream) into a food processor and blend until smooth (the mixtuer should spread easily, but add a little cream if needed.)
Cover four slices of bread with a thin layer of cheese mixture almost to the edge, place a slice of ham over that and then finally place another slice of bread on to the ham. Press down firmly and then repeat the process for the second sandwich. Cut off the crusts and liberally brush (or spray) each side of the sandwiches with olive oil.
Cut each sandwich in half to give four rectangles. Heat a large, non-stick frying pan until medium-hot and fry the sandwiches in the dry pan until gorgeously golden-brown and crusted on each side - about two minutes per side