Tasty Cheese Recipes
Have you any left over cheese from Christmas? Why not try these tasty recipes.
Potted Cheddar & Port
300g Dragon mature cheddar cubed or grated
75g Dragon butter
50ml port
10ml brandy
1/4 teaspoon dried thyme
Pinch cayenne
Pinch nutmeg
- Using a food processor chop cheese, butter, herbs and spices
- Drizzle in port and process until you have a smooth paste
- Pot into small bowls or ramekins and chill for at least 2-3 hours
- Delicious spread on crackers for a snack or starter, perfect melted over turkey on a Panini with cranberry sauce
- Keep refrigerated and use within a week
Cheddar and Black Pepper Straws
150g plain flour
¼ teaspoon mustard powder
pinch of sea salt
100g chilled Dragon butter, cubed
150g Dragon mature cheddar, coarsely grated
2 teaspoons coarsely ground black pepper
1 egg yolk
1-2 lightly oiled baking trays
Preheat the oven to 190ºC/Gas 5.
- Sift the flour, mustard powder and salt into a bowl. Cut in the butter and rub together with your fingertips as if you were making pastry. Add the cheddar and pepper and rub in thoroughly.
- Beat the egg yolk with 2 tablespoons water and add just enough of this mixture to the flour to enable you to pull it together into dough. (Steps 1 and 2 can be done in food processor)
- Shape into a flat disc, wrap in Clingfilm and refrigerate for 30 minutes, then take out and leave to come back to room temperature.
- Roll out the dough thinly, and then cut into strips about 30cm long. Lay the strips on the baking trays and bake in the preheated oven for 12-15 minutes until golden brown.
- Leave on the trays for 10 minutes, then transfer to a wire rack to finish cooling.
- Store in airtight tin