By Angela Day
TIPS FOR COOKING WITH CHEESE
1 When preparing dishes using cheese, add the cheese at the end of the preparation, especially in sauces, risotto and soups. In casseroles and baked dishes, sprinkle the grated cheese over the dish for the last 10 minutes of baking.
2 Grating cheese is easier when the cheese is cold.
3 When cooking with cheese on the stove top, cook over low to medium heat, as cooking over high heat, or for long periods of time, will cause the cheese to separate.
4 Aged cheeses have more concentrated flavour than younger cheeses and often require less additional seasoning. A little goes a long way.
5 Dishes prepared with cheese and cooked in a microwave oven should be cooked at lower power settings to prevent the cheese from separating.
6 Most hard cheeses freeze well. Grate the cheese and store in sealed plastic bags in the freezer. No need to thaw, use directly from the freezer.
7 Soft cheeses, like brie and camembert, as well as cream cheese, don’t freeze well. They become watery on defrosting.
CHEESE BISCUITS WITH BLUE CHEESE AND FIGS
Makes 24-30
BISCUITS
500ml flour
5ml baking powder
10ml dry mustard powder
10ml dried mixed herbs
250ml grated cheddar cheese
125ml grated Parmesan cheese
150g butter, cubed
1 egg, beaten
15ml ice water to mix
TOPPING
250g thick cream cheese
100g creamy blue cheese
100g butter
grated rind of 1 lemon
45ml chopped parsley
preserved figs for garnish
Combine the flour, baking powder, mustard, herbs and cheeses in|a food processor. Pulse|to combine.
Add the butter and pulse until the mixture is crumbly.
Add the egg and enough ice water to bring the mixture together to form a ball.
Remove, wrap in cling film and refrigerate for 30 minutes.
Roll out on a lightly floured surface and cut out rounds with a 4cm biscuit cutter.
Place on a greased baking tray, prick with|a fork and bake at 180°C for 10-12 minutes until golden brown.
When cool, pipe on the creamy topping and garnish with a slice of preserved fig.
TOPPING: Place the cheeses, butter, rind and parsley in a bowl and beat with an electric beater until light and creamy.
Spoon into a piping bag with a star nozzle and pipe swirls onto the biscuits.
Note: The biscuits will keep well in an airtight container for 3-4 days or can be frozen. They are best assembled before serving|as the topping can make the biscuits go soft.
CHEESE AND HERB ROLLS WITH BAKED BRIE
Serves 10-12
ROLLS
4x 250ml (4 cups) cake flour
10ml salt
15ml sugar
10g instant yeast
60ml chopped mixed herbs (chives, parsley, dill, thyme)
45ml olive oil
400-500ml warm water
egg for glazing
sesame seeds
BRIE
1 brie cheese in a cardboard container
grated lemon rind
grated orange rind
15ml chopped rosemary
30ml white wine
ROLLS: Combine the flour, salt, sugar and herbs in a bowl. Add the olive oil and enough warm water to makea dough that is soft but not sticky.
Knead well until smooth and elastic.
Place the dough in an oiled plastic bag and leave to rise in a warm place until doubled in size.
Remove and knead gently. Divide the dough into 24 balls.
Place the empty cardboard holder for the cheese in the middle of the lined baking tray. Arrange the dough balls around the holder in two rows.
Cover and leave to rise for 20 minutes.
Brush the balls with beaten egg, sprinkle with sesame seedsand bake at 180°C for20 minutes.
Remove and place the brie into the holder.
Pierce the cheese with a fork and sprinkle over the rinds, rosemary and wine.
Return to the oven and bake until the rolls are golden and the cheese is warm and bubbling. Serve immediately.
TWICE-BAKED CHEESE SOUFFLÉ
Serves 4
60g butter
60ml flour
375ml milk
salt and pepper
2 eggs, separated
250ml grated Gruyére cheese
250ml grated Parmesan
250ml cream
Preheat oven to 180°C. Lightly grease 4 ramekins.
Melt the butter in a saucepan, add the flour and cook over medium heat for a minute.
Stirring constantly, add the milk and whisk well to prevent any lumps from forming.
Simmer, stirring, until the mixture boils and thickens. Season with salt and pepper.
Remove from the heat and cool slightly before adding the egg yolks, the Gruyére and half the Parmesan. Stir to combine well.
In a clean glass bowl, whisk the egg whites using an electric beater until soft peaks form.
Then gently fold into the cheese sauce.
Divide the mixture among the ramekins and place in a baking dish half-filled with hot water. Bake for 15-20 minutes until set.
Remove from the oven. Turn the heat up to 200°C.
Remove the soufflés from the ramekins and place onto ovenproof plates. Pour the cream over the top and sprinkle with the remaining Parmesan.
Bake for 10-15 minutes, until puffed and golden. Serve immediately.
ASPARAGUS AND GOAT’S CHEESE STUFFED CHICKEN
Serves 4
4 large, boneless, skinless chicken fillets
100g sundried tomatoes, chopped
100g goat’s cheese
asparagus tips, blanched
100g feta, crumbled
salt and pepper
toothpicks
30g butter
15ml olive oil
rocket leaves, for serving
Place the chicken fillets on a board and slice in half to butterfly.
Gently pound each, using plastic wrap anda rolling pin, until flattened.
Combine the sundried tomatoes and goat’s cheese and spread on each fillet.
Place 4-5 asparagus tips in the centre of each fillet, crumble with feta and season with salt and pepper.
Roll up the chicken fillets and secure with toothpicks.
In a frying pan, heat the butter and oil and brown the rolled chicken on all sides.
Place in an ovenproof dish, pour over the butter from the pan, and roast in a preheated oven at 200°C for 10-15 minutes, until cooked through.
Serve on a bed of rocket leaves.
CAULIFLOWER CHEESE FRITTERS
Serves 4-6
1 cauliflower, cut into florets
250ml flour
5ml baking powder
3ml salt
2ml pepper
2 eggs, lightly beaten
200ml water
250ml grated cheddar
125ml grated Parmesan
5ml paprika
a pinch of chilli flakes
60ml chopped fresh parsley
sunflower oil, to deep-fry
250ml sour cream
60ml sweet chilli sauce
Cook the cauliflower florets in boiling, salted water for 5 minutes, or until just tender. Drain well and set aside.
In a large bowl, combine the flour, baking powder, salt and pepper. Make a well in the centre and add the eggs. Gradually add the water, whisking to form a smooth batter.
Add the cheeses, paprika, chilli flakes and parsley.
Heat enough oil in a large pot to deep-fry or in a deep fat-fryer.
Dip the cauliflower into the batter, shaking off the excess and deep-fry, in batches, until golden.
Drain on paper towel.
Mix together the sour cream and chilli sauce and serve with the cauliflower fritters.
Angela Day, The Star