Archive for April, 2011

Happy Easter!

April 21, 2011

This Easter is set to be a scorcher, so I am sure there will be a few barbeques planned for the next four days. We have some great recipes on our website www.vivelecheese.co.uk but here is an incredibly simple and tasty thing to do with either your Camembert or Brie.  The barbeque gives the cheese a delicious smoky taste and this would be a great starter or snack.   
Enjoy the weather!

  1. Take a whole cheese and stud the top with garlic cloves to taste.
  2. Drizzle with olive oil and add a grind of black pepper.
  3. Wrap in foil and place on the barbecue grill for 10 – 15 minutes or until the cheese is good and soft.
  4. Unwrap and eat with a spoon and some good crusty bread.
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Tips from a cheese expert

April 15, 2011

We’ve all been there: coming home late after a tough day at work, tummy screaming at you for food. But, no! You open the fridge door and it’s seems there’s nothing in there but a few random bits and bobs – nothing that would possibly work together. Or so you thought!

When speaking with our Vive le Cheese regional competition winners, they came up with some really crafty ideas on what you can do in just that sort of dire “there’s no food in the fridge” situation. And on top of that, their ideas are really clever and delicious – you could even proudly serve these snacks and dishes up to your guests, and they would never know you were due a trip to the supermarket!

To let you in on their tricks of the trade, here are some tips from our London winner, Alan Pickett. More coming next week.

Allan Pickett – regional winner from Plateau restaurant, Canary Wharf says:

If you have any small crumbs of French cheese as leftovers sprinkle them over some quality sourdough and toast under a grill for a minute or two. Perfect snack food for a weekend.
Why not sprinkle some crumbled blue cheese like Bleu d’Auvergne over baked potato instead of your normal cheese?
When making a lasagne, try adding some soft French goat’s cheese as you layer it. It will give a wonderful flavour.  
Always keep your hard French cheese rinds and add them to soups for flavouring. Remove before blending the soup though!

All of the chefs “how to” videos are up on Youtube now – check out the Vive le Cheese channel.  I will be uploading the rest of the recipes on here though as well. If you have any ‘cheese tips’ of your own – please comment!

Dez Turland’s winning recipe – French Emmental and Roscoff Onion Tart

April 8, 2011

Dez Turland is the Development Chef at Saunton Sands hotel in North Devon, and our Vive le Cheese winner. Emmental is a medium hard cheese with slightly sweet and nutty taste. This dish is very
simple to recreate and would be great as a main course and can be eaten either hot or cold. This tart
is great when accompanied by a Beurre Blanc sauce and watercress salad.

Preparation time:  10 minutes
Cooking time: 30 minutes
Serves 6-8

Ingredients
200g French Emmental cheese
500g Roscoff onions – thinly sliced
150g Cornish Coppa ham – pre-sliced
100g unsalted butter
2 egg yolks
5 filo pastry sheets

Method
Start by melting ½ the butter and brush each filo pastry sheet. Line a 10” flan ring by layering the pastry sheets on top of each other and cook in the oven at 175oC for approximately 10 minutes or until they are golden brown. 
For the filling, melt the remainder of the butter in a saucepan, add the onions and cook until soft. Remove from the heat and allow them to cool slightly, then mix in the French Emmental and egg yolks. To fill the tart, start with a layer of Coppa ham in the bottom, then alternate layers of the French Emmental mix and Coppa ham, finishing with the French Emmental mix.  Return to the oven and cook for 20 minutes at 175oC.

Tip: This tart is great when accompanied by a Beurre Blanc sauce and watercress salad. 

Beurre Blanc sauce

Ingredients
150ml Cornish Rattler cider
100g unsalted butter – cold
100g double cream
30g shallots
10g rosemary

Method
For the sauce, add a small amount of the butter to a pan, add the shallots and rosemary and cook until soft.  Add the Rattler cider and reduce by ½ then add the double cream and bring to the boil.  Whisk in the cold butter and keep warm.

Vive le Cheese returns!

April 8, 2011

Dearest Cheesefans,

Apologies for our absence, but we are back, with lots of mouthwatering recipes and tips for you to truly make the most of French cheeses. Whilst we were away, we have been very busy – so to fill you in on what has been going on….. In late 2010, we joined forces with the Craft Guild of Chefs to conduct a recipe development competition. The judges were amazed by the standard of entries, and our 6 regional finalists recipes really were a great result.  I will be uploading the recipes on the blog, starting with the winner, Dez Turland from the Saunton Sands hotel in Braunton, Devon.  We travelled up and down the length of the UK to have all 6 regional finalists filmed creating their dishes, which have been uploaded on Youtube, on the Vive le Cheese channel. 

Happy Friday from Vive le Cheese – Enjoy your weekends!