Home cheese cave

The Press - Zest - - Fads & Favourites -

Wel­come to a new col­umn fea­tur­ing fast sim­ple meals – made from scratch – with ev­ery­day in­gre­di­ents as well as some pantry items that could be­come es­sen­tials.

Chicken with co­conut dress­ing

Kaf­fir lime leaves and palm su­gar are widely avail­able in Asian gro­cery stores. Le­mon leaves can be sub­sti­tuted al­though they do not have the same flavour. Light-brown su­gar whizzed to caster su­gar in a food pro­ces­sor can re­place palm su­gar. Adapted from

by John Torode (Fire­fly, 2010). Serves six. 1⁄ 3 1⁄

2 1⁄

2 1⁄

4 ‘‘CHEESE IS ALIVE’’ trum­pets the packet of For­maticum cheese pa­per. ‘‘Nur­ture it.’’ Yes­sir! The wraps are from the US with each sheet of pa­per fea­tur­ing cheeseries from all over. Com­pa­nies mak­ing cheeses as di­verse as Ewe’s Blue in New York, Goat Ri­cotta in Mon­tana, Beecher’s Hand­made in Seattle and Pure Luck Goat Dairy in Texas reckon this pa­per prod­uct is the good thing when it comes to wrapping pieces of cheese. The claim is that the two-ply pa­per sim­u­lates the en­vi­ron­ment of a cheese cave. ‘‘Cheeses can breathe while main­tain­ing op­ti­mal hu­mid­ity’’. I don’t know about the cave, but I tried the pa­pers and at last I feel con­fi­dant I can wrap and keep pieces of cheese safely in the re­frig­er­a­tor. Could this be the end of rock-hard ched­dars, or slimy haloumi?

Not the cheap­est wrapping pa­per, but there is enough to wrap 24 large pieces of cheese. Com­plete with 24 ad­he­sive la­bels so you know what’s inside the par­cel. through. Let cool; re­serve the poach­ing liq­uid. While the chicken is cool­ing, com­bine the shal­lots, red pep­per, chill­ies (to taste), cu­cum­ber, peanuts, kaf­fir lime leaves and co­rian­der in a bowl. Mix well. Cut the cooled chicken into 1.5cmthick strips. Add to the salad and toss gen­tly to com­bine. To serve add a lit­tle of the cooled poach­ing liq­uid over each por­tion.

Wash­ing­ton Post

Other Fowl

cup palm su­gar 3 Tbsp fish sauce 400g can co­conut milk 5 or 6 bone­less, skin­less chicken thighs (about 850g), or breasts, trimmed of ex­cess fat 2 medium shal­lots, peeled and sliced thin

medium red pep­per, juli­enned (cut into very thin strips) 1 or 2 small red chill­ies (bird or Thai), diced or juli­enned

seed­less peeled cu­cum­ber,

juli­enned ( about cup) 1 heaped Tbsp roasted salted peanuts or roasted salted cashews 4 kaf­fir lime leaves, juli­enned A hand­ful of co­rian­der leaves

Poached: Chicken in co­conut milk.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.