It’s arduous to withstand the charms of cheese. I fall arduous for all of it; the lactic tang of a pointy cheddar, the alluring stretch of mozzarella, the saline crumble of a pungent pecorino. Cheese doesn’t really want a companion to be spectacular, however many dishes are improved by it. It provides texture, heat, perfume. And most of all, pleasure..
Potato and greens dauphinoise with fontina
For those who make dauphinoise and potato gratins commonly, it’s value investing in a mandoline so you may slice your potatoes uniformly skinny. For those who can’t discover fontina, comte, taleggio or gruyere make nice alternate options right here.
Prep 20 min
Cook dinner 40 min
Serves 4
800g giant waxy potatoes (comparable to charlotte), peeled and really finely sliced
A knob of butter
1 giant leek, washed and finely sliced
3 garlic cloves, peeled and chopped
400g winter greens (I used a mix of curly kale, cavolo nero and chard), roughly shredded, stalks and all
Sea salt and black pepper
Zest of 1 lemon
For the fontina sauce
75g fontina, grated
50g pecorino or parmesan, grated
50g unsalted butter, diced
50g plain flour
500ml milk
A big pinch of grated nutmeg
Warmth the oven to 220C (200C fan)/425F/gasoline 7. Simmer the potatoes in salted boiling water for 5 minutes till simply tender; drain.
Soften the butter in a big frying pan over a medium warmth. Saute the leek till it’s smooth however not colored, then add the garlic and prepare dinner till aromatic. Stir within the greens, cowl and prepare dinner for six to eight minutes, till wilted and the stalks have softened a bit. Season, add the lemon zest and put aside.
In the meantime, make the sauce. Combine the cheeses in a bowl. Soften the butter in a saucepan over a low warmth, then add the flour and prepare dinner, stirring consistently, for 3 to 4 minutes till pale golden. Steadily whisk within the milk till you might have a silky sauce. Warmth, stirring, nearly to a simmer, then take off the warmth. Stir within the nutmeg and two-thirds of the cheese, and season to style.
Lay half the potatoes in a 1.8-litre baking dish and canopy with the greens combination. Prime with the remaining potatoes and pour over the sauce. End with the remainder of the cheese and bake for 25 minutes till golden and effervescent. Serve instantly.
Curried cauliflower cheese pie
It is a love little one of a Greek filo pie and cauliflower cheese – absolutely the last word consolation meals.
Prep 20 min
Cook dinner 55 min
Serves 6
12 filo pastry sheets
100g ghee, melted
30g flaked almonds
For the filling
1 tbsp ghee
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
30g ginger, peeled and finely grated
½ tsp floor turmeric
2 tbsp madras curry powder
A pinch of saffron
750g cauliflower, minimize into small florets
Sea salt and black pepper
A giant handful of chopped coriander
250g feta cheese, coarsely crumbled
Zest of 1 lemon, juice of ½
For the filling, warmth the ghee in a casserole over a low-medium warmth, add the onion and saute till smooth and beginning to color.
Add the garlic and ginger, fry until aromatic, then add the powdered spices and saffron. Stir briefly, then add the cauliflower florets, season and blend properly. Add a splash of water, cowl and prepare dinner for 20–25 minutes, or till the cauliflower may be very tender. Put aside to chill.
Subsequent add the coriander, feta, lemon zest and juice and blend properly.
Warmth the oven to 190C (170C fan)/375F/gasoline 5. Brush a sheet of filo with melted ghee and put in a 22cm-diameter, 4cm-deep pie dish. Repeat with one other 5 sheets, spacing every one barely in order that the dish is evenly coated, and the pastry is overhanging.
Unfold the filling evenly into the dish, then fold over the overhanging pastry. Lastly, brush the remaining filo sheets with ghee and place them excessive of the pie so the filling is totally coated. Trim the perimeters of the pastry if you should after which tuck the ends into the pie dish – nearly like you make a mattress. Brush the highest with extra ghee, scatter with almonds and bake for half-hour, turning the pan sometimes, till pastry is golden and crisp. Serve instantly.
Lime pickle chilli cheese toastie
Lime pickle cuts by way of the richness of the mozzarella right here, which melts into the oozy stretch of your goals.
Prep 5 min
Cook dinner 5 min
Serves 1
25g lime pickle
2 slices sourdough bread
Butter
25g every mozzarella, mature cheddar, gruyere, all grated
Olive oil
Crush the lime pickle to a paste with a pestle and mortar. Calmly toast two slices of sourdough bread, cool barely, then unfold with butter on either side.
Unfold the lime pickle on one slice. Combine the cheeses and divide between the 2 slices. Warmth a splash of olive oil in a cast-iron pan, for which you might have a lid, over a medium warmth.
Add each slices of bread, cheese-side up, then cowl with the lid to assist the cheese begin to soften. After two minutes, take away the lid and proceed frying till the underside of the bread is golden and the cheese appears melty.
Fastidiously and shortly, sandwich the 2 slices collectively, so all of the cheeses are within the center, then gently press down with a spatula and proceed cooking till the cheese has melted and the bread is deep golden – it’s finest to show the sandwich each minute or so. Slice, then serve immediately.
