Home' Advocate Communications : Fiordland Advocate 22 May 2014 Contents WHAT’S COOKING
Page 14 | 22 May, 2014
We are so lucky that our
New Zealand cheesemakers
are constantly producing new
tastebud temptations, many of
them Kiwi variations on European
cheese recipes dating back hundreds of years.
Six thousand years ago it was discovered that if milk was combined with
acid, rennet or plant extracts, it solidified or coagulated. The ancient
Greeks regarded cheese as the food of the gods and one of the earliest
references to sheep’s and goats’ milk cheeses (feta) was made by
Homer around 700 BC. Gorgonzola, the Italian blue cheese was first
produced before 879 AD. The earliest recorded French cheese was
Roquefort, a blue cheese prepared from sheep’s milk.
The annual national cheese awards showcase the varieties of New
Zealand cheese now readily available. This year there were over 430
entries. One of my favourites, Kapiti Kikorangi, was once again the
public’s favourite winning the New World Champion Favourite Cheese.
It was one of the first blues to receive a medal over 18 years ago and
that it remains popular today is testament to its consistency. It’s perfect
served with watermelon. Or crumble it into mini tart shells and top
with chutney and chopped fresh herbs. If you find this blue a little too
upfront, then try another winner, Kahurangi Creamy Blue, a softer more
creamy cheese that is marvellous served with sliced feijoas.
Emmental – a traditional Swiss-style cheese – is another variety I love
to have in the fridge. Emmental has marble-sized holes, a pale yellow
interior with a mild, nutty, sweet flavour and firm silky texture. It’s a
cheese you can serve to anyone and expect positive comments. Serve it
on cheese boards or add it to soufflés or quiche – it melts readily.
For those beer drinkers who enjoy a good sharp beer plus a bite of
cheese then an aged cheddar such as Tuteremoana is the perfect
match. My son professes to be a beer connoisseur and with stout it’s
his cheese of choice – served on his homemade crusty bread.
12 prepared profiteroles
1 medium onion, diced
1 clove garlic, crushed
2 tablespoons olive oil
200g Swiss Brown mushrooms,
2 teaspoons Italian herbs
3 rashers streaky bacon
75g-100g smoked havarti cheese
Preheat the oven to 190°C.
Place the profiteroles on a tray.
Bake for about 5 minutes to crisp.
Meanwhile, sauté the onion and
garlic in the oil, until softened. Add
the mushrooms and cook until the
liquid has evaporated. Season.
Pan-fry the bacon, until crisp.
Cut into small pieces.
Dice the havarti.
Remove the profiteroles from the
oven and cut in half horizontally.
Fill the bases with the mushroom
mixture. Top with the bacon
cheese and profiterole caps. Place
in a muffin pan or on a baking tray.
Heat for about 4 minutes, until the
cheese has softened. Makes 12.
Smoked Havarti, Mushroom and
Smoke Havarti, Mushrooms and Bacon Profiteroles
400g savoury short pastry
70g Pakari aged cheddar cheese,
5 tablespoons flour
150g semi-soft emmental cheese,
3 large eggs separated
salt and white pepper to taste
4 tablespoons chutney
Preheat the oven
to 200°C. Lightly
grease a 23cm
Roll out the
pastry to about
Sprinkle with 1⁄3 of
the finely grated
Gently roll it into
the pastry. Line
the flan tin with
the pastry pushing
it lightly against
the sides. Do not
trim. Chill for 10
Line the flan with
foil, pressing it on
Bake for 15 minutes, remove
the foil then continue baking for
another 10 minutes, until golden.
Meanwhile, melt the butter and
stir in the flour. Cook for 30
seconds. Gradually whisk in the
milk, stirring until thickened.
Simmer for 2-3 minutes. Stir in
1⁄3 of the Pakari cheese and the
emmental, until melted. Stir in the
egg yolks one at a time. Season.
Whip the egg whites until stiff
peaks form. Fold 2 tablespoons
of the egg whites into the sauce.
Mix well. Fold in the remaining egg
Remove the cooked flan from
the oven. Spread the chutney
over the base. Cover with the
soufflé mixture. Sprinkle with the
Bake for 20-25 minutes, until
risen, golden and cooked. Cool a
little then trim the edges.
Cheese Soufflé Tart
250g cream cheese
125g Kikorangi blue cheese,
1⁄4 cup each: chopped fresh dates,
1 tablespoon lemon juice
4 tablespoons finely chopped
Beat the cream cheese, until
Add the blue cheese, dates,
chutney and lemon juice.
Place in a serving bowl and
sprinkle with the walnuts.
Cover and chill until ready to
Makes about 2 cups.
Blue Chutney Spread
4 large red-skinned potatoes
1 tablespoon canola oil
1 cup grated aged Tuteremoana
1⁄2 cup each: grated emmental, sour
50g butter, softened
2 tablespoons finely chopped
1⁄4 teaspoon Tabasco sauce
salt and pepper to taste
Preheat the oven to 220°C.
Brush the potatoes with oil and
place on a baking tray.
Bake – turning once – until
tender, about 45 minutes.
Halve the potatoes lengthwise and
scoop out the flesh with a spoon
into a bowl. Leave a 5mm thick
shell of skin and flesh.
Combine the scooped
potato flesh, 1⁄2 a cup of the
Tuteremoana, 1⁄4 of a cup of
the emmental, the sour cream,
butter, chives, Tabasco, salt and
pepper. Spoon the mixture into
potato halves and sprinkle with
Bake until the cheese is browned
and bubbly, about 10 minutes.
Twice-baked cheesy potatoes
Havarti is a mild, semi-soft cheese that is excellent on cheeseboards or grilled or melted.
A soufflé mixture is cooked in a flan.
Yummy indulgent potatoes.
Great for spreading on crackers or crostini.
Who do we work with?
Southern district needs assessors
Health and Disability Advocate
GP and medical services
Community support workers
Phone (03) 236 0141 anytime
Country living. Family values.
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