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Entries in cheese (61)

Sunday
Jan152012

cavolo nero pesto

 

i’m a woman with an obsession. each week i pick up a bunch or two of cavolo nero and work it into our meals at every opportunity – most recently we had roast chicken, with a lovely caramelised onion and cavolo nero pilaf.

however, things caught up with me this weekend – i’ve been under the weather for ages (an endless cold, which is finally on its way) and a week of lazy food left me with an excess of cavolo nero that was almost past its best. my friend helen came to the rescue, reminding me of skye gyngell’s cavolo nero pesto recipe, which she’d tried and loved last year.

it’s an interesting pesto, relying on butter rather than oil for its richness (although there is a bit of oil in there), plus anchovies as well as the more usual garlic and parmesan. it tastes wonderful and i was instantly sad i’d not made it in time to ease a little under the skin of my chicken, before it roasted.  

this week it’ll be tossed with pasta (plus an extra handful of cavolo nero which will be added to the pasta water a few minutes before it is ready) and i want to try mixing it with crushed beans to make a bruschetta inspired by one i ate in italy, several years ago.

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Monday
Jan092012

cheese and onion pie

this is my mum’s recipe and it’s just wonderful. it’s also fabulously flexible - easy to pull together, delicious both hot and cold (i prefer it cold/ at room temperature), easy to transport (perfect for picnics or packed lunches) and has the sort of flavours that most people like. it also keeps well.

a puff pastry base is placed in a pie tin and filled with layers of raw sliced onion and sliced cheese – i tend to use white onions and cheddar but you can vary these depending on what flavours you want, or what you happen to have in.  beaten egg is then added, so that it just comes up to the top of your onion/cheese mix; a pastry lid goes on top and then the whole thing is glazed with a final bit of beaten egg and sprinkled with kalonji (aka nigella seeds, which have an oniony flavour) before being cooked at 200c for c30 minutes (until the pastry is cooked through and golden).

the amount of cheese, onions and eggs that you add determines the texture (and flavour) of the pie – i like to pack the cheese and onion in as tightly as possible so you get quite a rich dense filling. if you only layer it loosely and maximise the egg content then the end result will be lighter and more quiche-like in texture. it’s a matter of personal preference, or just down to what ingredients you have to hand. either way, it’s delicious and well worth adding to your repertoire.

Friday
Jan062012

broccoli and feta couscous salad

a new year and a renewed commitment to packed lunches – i expect this is not uncommon at the moment and this broccoli and feta couscous is a delicious, healthy starting point.

i used a mix of normal and giant couscous (mograbiah) and then it was all about adding flavour. i fried sliced red onions and cavolo nero with chilli and garlic over a low heat, until the onions had started to caramelise and the cavolo had turned a very dark colour. broccoli was boiled and chopped into small pieces. feta was crumbled. this was all mixed with the couscous plus the juice and zest of a lemon and some herbs (mint and flat leaf parsley). i had intended to add toasted pine nuts but forgot – never mind, it tasted delicious nonetheless.

Wednesday
Apr062011

spaghetti cacio e pepe 

 

i have a bit of a thing for black pepper - i love the idea of it being one of the main ingredients in a recipe. this was the main thing that encouraged me to create this black pepper and taleggio risotto. it’s also what drew me to rowley leigh’s recipe for spaghetti cacio e pepe.

this roman dish (from rome, rather than from ancient times) is very simple – freshly crushed black pepper, pecorino romano (yes, it does need to be pecorino romano) and (good quality) spaghetti. rowley says “when made properly, the rasping acidity of the pecorino and the fierce bite of the pepper are a formidable combination, but the method is equally beguiling.”

and that will be the other thing that intrigued me about this recipe – the spaghetti is cooked only briefly and then finished risotto style, with you stirring it while gradually adding some of the pasta’s cooking water plus the pepper and cheese.

the result is fabulous and the richness belies the simplicity of the ingredients - the water, pepper and cheese combine to coat the spaghetti, which has a silkiness that is similar to pasta cooked using the absorption method. as you can see there were also occasional “nuggets” of cheesy peppery goodness. i’m not sure if this is a fault in my technique but i don’t mind as they provided a wonderful burst of pepperiness every now and then.

i served this with a salad of cherry tomatoes (they were from the isle of wight and had a proper tomato flavour – the first of the year!), basil and rocket. a perfect way to welcome the warmer weather and something i’ll be making again and again.

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Sunday
Apr032011

burrata, fennel, orange and coriander

this dish was inspired by a menu item at nopi – burrata, blood orange and coriander.

burrata is a wonderfully decadent type of mozzarella – a mozzarella pocket encloses a silky mix of mozzarella pieces and cream so that when you cut it open, it slowly and silkily oozes over the plate. it has to be eaten when it is very fresh and has a light creaminess that feels incredibly indulgent.

in this dish i mixed slices of blood orange and fennel together and topped this with some burrata (for a starter i used half a ball per person, as we were following it with a rich main course) which was sprinkled with lightly crushed toasted coriander seeds (the orange flavour of the spice brings everything together) and a sprinkling of my smokey lapsang souchong and lavender salt. a final drizzle of olive oil and some dressed watercress on the side were the finishing touches.

i loved this so much i made it two nights in a row and am already planning when i can do it again. if you’re struggling to find burrata i got mine from natoora.