With Kiwi cheese enjoying record sales, why not try these recipes?
It’s enough to make you smile: one of the surprise bonuses of a challenging 2020 is New Zealand-made cheese is enjoying record sales
EVERYWHERE, EVERYONE AGREES that 2020 has been one of the most challenging years. For many NZ cheesemakers that has meant quickly adapting and finding new markets as farmers’ markets, some specialty retail food stores, cafes and restaurants closed during lockdown.
However, there is a silver lining, while Kiwis hunkered down staying safe they used their free time to explore and support NZ-made produce, including New Zealand cheese, which is enjoying record sales. Following are two recipes to celebrate our local cheesemakers:
SALAD GREENS with SHALLOT VINAIGRETTE and KAPITI RAMARA Recipe by Kathy Paterson
Freshly picked salad leaves and luscious Kapiti Ramara are the secret to this simple recipe. Take my advice and toast an extra slice of bread for everyone — you will all want more cheese.
Ingredients
1 shallot, very finely chopped
1 Tbsp walnut Dijon mustard or similar 1 Tbsp lemon juice
4 Tbsp extra-virgin olive oil sea salt and pepper
8 handfuls of fresh, beautiful salad greens including a few leaves of soft herbs, larger salad leaves torn into pieces a good handful of walnut pieces, toasted 4 slices sourdough bread, cut into long thin slices or slices cut on the diagonal Kapiti Ramara, well ripened for spreading
Method
Place the shallot, mustard, lemon juice and oil in a clean screw-top jar. Season, screw on the lid and shake well. Adjust seasoning if needed.
When you are ready to serve, dress the salad greens with enough vinaigrette to moisten and divide among 4 plates. Scatter over the walnut pieces and serve with sliced sourdough topped with Kapiti Ramara. — Serves 4
CARAMELISED ONION and GRUYERE CHEESE SCONES
Recipe by Kathy Paterson
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 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.
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. —