Cheese ... always a winner
Celebrating this month’s NZ Cheese Awards we have two delicious recipes to share with you
CARAMELISED ONION and GRUYERE CHEESE SCONES
Recipe by Kathy Paterson, created for NZ Cheese Month
Ingredients
65g cold butter
■ 1 Tbsp olive oil
■ 1 medium onion, halved and thinly sliced
■ 2 rounded cups plain flour
■ 3 tsp baking powder
■ a good pinch of salt
■ 115g Gruyere cheese, cut into 1cm cubes
■ 1 cup buttermilk
■ flaky sea salt to sprinkle
Method
Preheat the oven to 200C. Line a baking tray with baking paper.
Heat a small heavy-based saucepan over low heat. Add 15g of the measured butter and the oil. As the butter begins to sizzle, add the onions. Cook over low heat, stirring occasionally until lightly caramelised, about 15 minutes. Transfer to a bowl and set aside to cool.
Sift the flour, baking powder and salt into a bowl. Cut the remaining 50g butter into even-sized dice and add to the flour. Using your fingertips rub the butter into the flour, shaking the bowl a couple of times to bring the larger pieces of butter to the surface. Rub until the mixture resembles breadcrumbs. Stir in the cheese.
Pour the buttermilk over the cooled onions and stir to combine. Add to the flour mixture and stir until combined. The mixture will be a little sticky but that’s good. Turn dough out onto a lightly floured bench and press out until 2.5-3cm in thickness. Use a 7cm round cutter to stamp out circles. Place on the prepared tray as you go, placing apart as some of the cheese will ooze out during baking and become deliciously crispy. Quickly gather up the scrapes and and cut out again. Sprinkle each with a little flaky salt. Place in the oven and bake for 20-25 minutes until golden brown.
Eat warm as they are or spread with butter. — Makes 10
Tips
Heat the baking tray in the oven before placing on the uncooked scones.
Work quickly but gently when making scones to ensure they are light in texture.
No cutter, then cut scone dough into even squares using a sharp knife.
Dip the cutter into flour after each cut to help prevent sticking.
Make your own buttermilk – stir 1 tablespoon lemon juice into 1 cup full cream milk. The acid will curdle the milk slightly.
Any leftover scones can be cut in half and toasted the following day.
BAKED BRIE or CAMEMBERT
Serve with Grape and Walnut Flat Bread, Roasted Pears and Barker’s Fruit for Cheese Feijoa & Pear
Ingredients
■ 150g Brie or Camembert
■ 1 Tbsp runny honey
■ a few fresh rosemary flowers
Method
Preheat the oven to 180C. Line a baking tray with baking paper. Place the unwrapped Brie or Camembert on the prepared tray. Score the top using a sharp knife then place in the oven to bake for 15 minutes. If you gently shake the tray you will see the Brie or Camembert wobble in the centre.
Remove from the oven and transfer, paper and all, to a serving board or plate. Warm the honey and drizzle over.
Scatter over a few fresh rosemary flowers or you could scatter with soft herb leaves. Serve with Barker’s Fruit for Cheese Feijoa & Pear, flatbread and roasted fresh pears. —Serves 6
www.thepuzzlecompany.co.nz
18/5