Cheese recipes for Christmas from the British Cheese Board

Did you have a festive cheese board ? Have you got lots of odds and ends of leftover cheeses that you don't know what to do with ? Look no further than these fabulous recipes from the British Cheese Board.

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Breakfast - Cheesy Breakfast Omelette

Ingredients:

100g (4oz) asparagus tips

150g (5oz) smoked salmon

175g (6oz) Wensleydale cheese

6 large eggs

4 tablespoons water

salt and freshly ground black pepper

1 tablespoon light olive oil

Method:

Bring a pan of water to the boil and cook the asparagus for 2 minutes, drain then refresh under cold running water. Pat dry with absorbent kitchen paper.

Cut the salmon into thin strips, you may find this easier to do with scissors.

Crumble the Wensleydale into small pieces about the size of a marble.

Beat together the eggs with the water and seasoning.

Heat the olive oil in a 20cm (8in) non-stick frying pan.

Pour in the egg mixture then randomly scatter the asparagus, salmon strips and crumbled Wensleydale over the top. Cook over a low heat for 5 minutes until you begin to see the egg setting at the edges of the pan.

Preheat the grill to a medium heat.

Place the pan under the grill (protecting the handle with double thickness of foil if it is made from plastic or wood) and grill for 3 to 4 minutes until top is set and pale golden brown.

Using a wooden spatula, carefully transfer to a serving plate and cut into wedges to serve. Serve with vine roasted tomatoes.

 

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Starter 1 - Baked Goat’s Cheese with Pear, Pecan Nuts and Rocket

A sliced circle of goat’s cheese drizzled with a little olive oil and crushed black pepper, grilled until beginning to soften. Salad of sliced pear, pecan nuts and fresh rocket, tossed with cranberry dressing. Topped with the cooked cheese.

Ingredients:

100g (4oz) fine green beans, trimmed

200g (7oz) Goats cheese

2 pears

2 tablespoons fresh lemon juice

2 tablespoons cranberry sauce

pinch of ground cinnamon

15g (1/2oz) butter

200g (7oz) pack mixed baby salad leaves

100g (4oz) toasted pecans

1 red chilli, deseeded and very thinly sliced

Method

Bring a pan of water to the boil and cook the fine green beans for 2 minutes, drain and refresh under cold running water. Drain onto absorbent kitchen paper.

Meanwhile, cut the Goats cheese into chunks, Quarter the pears, remove the core then slice each quarter into thin slices.

Place the lemon juice, cranberry sauce, cinnamon and butter in a heavy based frying pan, add the pear slices and cook for 2 to 3 minutes until beginning to soften.

Toss the cheese cubes into the pan and cook for a further 2 to 3 minutes until you see the cheese beginning to soften.

Toss the salad leaves with the toasted pecans and red chilli and divide between 4 serving plates. Top with the hot pear and Goats cheese mixture and serve at once whilst cheese is still lovely and soft!

 

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Starter 2 : Fig and orange salad with melting Shropshire Blue

 

Ingredients:

3 oranges

4 fresh figs

150g (5oz) toasted walnuts nuts

150g (5oz) red cabbage, shredded finely

175g (6oz) rocket

For the dressing:

150g (5oz) Shropshire Blue

200ml (7floz) crème fraiche

freshly ground black pepper

Method:

Slice the top and bottom off each orange and peel down the sides with a sharp knife.

Cut between each membrane to remove the orange segments.

Place in a bowl with any juices.

Wipe and quarter the figs and add to the orange segments with the toasted pecans, shredded red cabbage and rocket leaves.

Toss together well and divide between 4 serving plates.

Method: To prepare the dressing:

Crumble the Shropshire Blue into a small heavy based pan and cook, stirring, over a gentle heat until cheese melts.

Whisk in the crème fraiche and heat gently (don't allow mixture to bubble) until you have a smooth creamy dressing.

Drizzle over each plate of salad and season with freshly ground black pepper. 

 

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Main - Chestnut Roasted Red Pepper and Red Leicester Strudel

 

Ingredients:

1 tablespoon olive oil

1 onion, peeled and chopped

1 clove of garlic, peeled and crushed

200g (7oz) chestnut mushrooms, wiped and roughly chopped

100g (4oz) canned peeled chestnuts

salt and freshly ground black pepper

4 sheets filo pastry

15g (1/2oz) butter, melted

150g (5oz) Red Leicester cheese, grated

300g jar red pimentos, drained and trimmed

1 teaspoon sesame seeds

Method:

Heat the olive oil in a pan and add the onion, garlic and mushrooms. Cover and cook gently for 5 minutes, raise the heat and allow to cook at a higher heat until juices from the mushrooms have evaporated.

Transfer to a food processor with the chestnuts and blend until you have a chunky pate type consistency. Season to taste.

Preheat the oven to 400F/200C/Gas mark 6. Lay a sheet of filo pastry onto a clean work surface, brush with a little melted butter. Top with another sheet of pastry and repeat until you have a stack of 4 sheets.

Spread the chestnut mushroom mixture over the pastry to within 2.5cm (1 in) of the edge. Scatter the red Leicester cheese over the top and cover with red pimento.

Starting from one end, roll up, like a swiss roll enclosing the filling and lift onto a clean baking sheet. Brush the top with any remaining melted butter and sprinkle the sesame over the top. Bake for 20 to 25 minutes until pastry is golden and crisp.

Serve warm or cold cut into slices. 

 

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Canapes - Christmas Cranberry Canapés

Makes 12

Ingredients:

6 slices wholemeal (thick sliced ) bread

2 tablespoons olive oil

150g (5oz) English Brie

3 tablespoons cranberry sauce

chive lengths to garnish

Method:

Preheat the oven to 400F/200C/Gas mark 6.

Using a 2 in cutter stamp out 2 circles from each slice of bread and brush lightly with olive oil. Lift into a baking tray and cook for about 10 minutes until crisp and pale golden.

Remove from the oven.

Slice the brie and divide between the round toasts.

Top with a little cranberry sauce and place under a preheated grill for 2 to 3 minutes until cheese begins to bubble.

Serve hot garnished with fresh chives.

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Oaty Cheese Biscuits with Rosemary

Ingredients:

100g (4oz) rolled oats

100g (4oz) plain flour

1 tablespoon fresh rosemary, chopped

salt and freshly ground black pepper

50g (2oz) white vegetable fat

100g (4oz) Mature grated Cheddar cheese, grated

1 teaspoon clear honey

3 tablespoons milk

Method:

Pre heat the oven to 350F/180C/Gas mark 4.

Place the rolled oats, plain flour, chopped rosemary, salt and pepper in a mixing bowl and rub in the white vegetable fat using clean finger tips until the mixture resembles fine breadcrumbs. Stir in the grated Cheddar.

Stir together the honey and milk and add to the dry ingredients. Bring the mixture together to form a soft dough then roll out on a lightly floured surface to 1cm thickness.

Using a 5cm cutter stamp out about 12 rounds and place onto a non stick baking sheet. Cook for 15 minutes.

Allow to cool on tray for 15 minutes then carefully remove to a wire rack to cool completely. Keep stored in an airtight container for up to 1 week.

Delicious served topped with thin slices of Cheddar and a sun blushed tomato

for more great recipes, check out the British Cheese Board at www.britishcheese.com

Other blogposts you may be interested in :

Be Adventurous With British Cheese This Christmas
Lovely winter recipes : Apple and Pear Crumble & Nathan Outlaw’s Cornish Crackler Cheese Straws
Recipes for Sweet Treats with Philadelphia Cheese