1/2 cup walnuts
3 cups grated tasty cheddar cheese
1/2 cup butter, softened
2 cloves garlic, crushed
1 tsp each: dijon mustard, finely chopped rosemary
1/2 tsp Worcestershire sauce
1 tbsp sherry
Coating:
1/4 cup each: chopped almonds (with skins), pistachio nuts, coarsely chopped.
METHOD
Toast the walnuts lightly either in the microwave for about 4 minutes or in a 180C oven for 8-10 minutes. Cool, then finely chop.
In a food processor, combine cheese, butter, garlic, mustard, rosemary, Worcestershire and sherry. Mix until smooth. Stir in the walnuts.
Roll into a ball. Place the almonds and pistachios on a plate and roll the ball in nuts to coat. Press in lightly. Wrap in plastic film and chill. Excellent served with 180 degrees Hazelnut Oat Crackers. - Serves 8-10
TIROPITA
This traditional Greek main, lunch dish or starter combines four cheeses baked in a filo pastry shell. Pronounced "ter op it ar".
INGREDIENTS
200g feta cheese, crumbled
100g each: parmesan, Swiss cheese, ricotta
2 large eggs, beaten well
3/4 cup creamy milk
3 tbsp finely chopped mint
freshly ground black pepper to taste
1/2 cup olive oil or melted butter
10 sheets filo pastry
sesame seeds
METHOD
Crumble the feta into a large bowl. Mash with a fork. Grate the parmesan and Swiss cheese. Add to the feta, together with the ricotta, eggs, mint and black pepper.
Mix well. Cover and chill for 30 minutes.
Preheat the oven to 180C.
Lightly butter or oil a 20cm x 30cm metal pie dish or slice pan. Brush one sheet of filo with oil or butter.
Line the base and sides of the pan. Repeat using 4 more oiled or buttered sheets. Pour in the cheese mixture. Cover the top with the remaining filo, brushing each sheet with oil or butter before adding. Roll in the edges.
Brush the top with oil or butter, spray with a little water and sprinkle with sesame seeds.
Make a small slit in the centre for the steam to escape.
Bake for 45-50 minutes until the filo is crisp and golden. - Serves 6 as a main meal
BLUE CHEESE WALNUT SPREAD
I used Kahurangi Creamy Blue cheese - it won a gold medal in the 2015 NZ Cheese Awards.
INGREDIENTS
250g cream cheese
125g blue cheese, crumbled
1/4 cup each: finely chopped fresh dates, fruit chutney
1 tbsp lemon juice
4 tbsp finely chopped walnuts
METHOD
Beat the cream cheese, until fluffy. Add the blue cheese, dates, chutney and lemon juice. Mix thoroughly.
Place in a serving dish and sprinkle with the walnuts.
Cover and chill, until ready to serve.
Serve with crostini or crackers. - Makes about 2 cups
BACON-WRAPPED ASPARAGUS WITH GOAT'S CHEESE DRESSING
Turn this starter into a light meal by serving with a baby salad greens and steamed baby potatoes.
INGREDIENTS
16 asparagus spears
4 long sprigs rosemary
2 rashers streaky bacon, halved lengthwise
spray olive oil
Goat's Cheese Dressing:
50g soft goat's cheese
3 tbsp lemon juice
2 tbsp extra virgin olive oil
salt and freshly ground black pepper to taste
1/4 cup chopped parsley
METHOD
Snap the tails from the asparagus. Peel the ends, if preferred.
Blanch in boiling water, until bright green. Drain and refresh in icy water.
Take 4 asparagus spears together with a rosemary sprig. Wrap with a rasher of bacon. Repeat with the remaining asparagus, rosemary and bacon.
Heat an oiled, ridged frying pan, until very hot. Place the wrapped asparagus in the pan. Pan-fry on all sides, until the bacon is cooked.
To make the dressing, crumble the cheese into a bowl. Add the remaining ingredients and whisk to make a smooth dressing. Drizzle over the asparagus and serve. - Serves 4
