Cheesy Favourites
This week Chef Niemand shares two lovely recipes for cheesy treats.
Three cheese phyllo tartlets
| Ingredients: | |
| 750 g | potatoes, peeled, cut into large pieces |
| 125 ml | hot vegetable stock |
| 30 g | butter |
| 1 | medium onion, finely chopped |
| 200 g | button mushrooms, cut in half |
| 2 | cloves garlic, crushed |
| 20 g | fresh basil, torn into shreds |
| 80 g | coarsely grated cheddar cheese |
| 100 g | coarsely crumbled feta |
| 80 g | finely crumbled blue cheese |
| 3 | sheets phyllo pastry |
| 30 g | butter, melted |
Method:
- Boil potatoes until tender, drain. Mash potatoes in a large bowl with the stock.
- Sweat onion, mushroom and garlic in butter until soft.
- Stir mushroom mixture, basil and half of the three cheese mixture into mashed potato mixture.
- Grease 4 x 250 ml holes in a muffin pan.
- Brush butter on phyllo pastry sheets and stack three on top of each other, then cut into four squares.
- Line prepared muffin tin with the phyllo squares. Spoon potato mixture into phyllo-lined muffin inserts and sprinkle with remaining cheese.
- Place muffin pan on a baking tray and bake at 170°C for about 15 minutes or until pastry is golden.
- Carefully lift tarts out of muffin pan and serve with green salad and lemon vinaigrette. (Mix 100 ml olive oil, 30 ml lemon juice, salt and freshly ground black pepper and some freshly chopped herbs.)
Other filling options:
Add the following ingredients to mashed potato mixture:
• roasted diced butternut, three cheese mixture and fresh rosemary
• roasted baby marrow, three cheese mixture and fresh basil
• roasted beetroot, three cheese mixture and fresh coriander
About Blue cheese – creamy and sharp
Blue cheese is delicious, simple and one of the most satisfying culinary shortcuts to bringing character and flavour to food.
Gorgonzola is Italy’s principal veined cheese, while stilton is often referred to as the ‘king of English cheese’.
