Category: Cheese

Cheese recipes

March 28, 2014 Accompaniments, Breakfast, Cheese, Starters, Vegetable

Grilled Mushrooms Stuffed with Blue Cheese and Bacon

Grilled Mushrooms with Blue Cheese and Bacon


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Grilled Mushrooms Stuffed with Blue Cheese and Bacon
Author: 
Recipe type: Mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
The grilled bacon and blue cheese mushrooms are so good that it would be a crime to confine them to the breakfast menu! Giant brown mushrooms topped with cheese, onion and wood-smoked bacon - first baked - then topped again with blue cheese and more bacon before going under the grill to crisp. The full recipe is available on our website http://whats4chow.com Please subscribe to our channel for lots more fantastic instructional cooking videos!
Ingredients
  • 6 Giant brown mushrooms (10cm - 13cm / 4in - 5in diameter)
  • 135g Grated 50/50 Cheddar Mozzarella mix
  • 1 Small onion finely chopped
  • 60g Strong blue cheese
  • 250g Wood smoked bacon, chopped
  • Salt and Pepper
Instructions
  1. Grease a roasting pan and arrange the mushrooms in the pan
  2. Divide the grated cheese and onion amongst the mushrooms
  3. Top the cheese and onion with half of the bacon
  4. Season liberally with salt and ground pepper
  5. Bake the mushrooms in a preheated oven at 180c / 350f for 15 minutes
  6. Remove the pan from the oven and reset the oven to grill
  7. Top the mushrooms with the blue cheese, and top the blue cheese with the other half of the bacon
  8. Grill the mushrooms for 5 minutes until the bacon has taken on color, and the blue cheese is melted
  9. Remove from the oven and serve immediately

 

February 24, 2014 Cheese, French Recipes, Starters

Escargot Roquefort

Learn how to cook beautifully succulent escargot with roquefort cheese


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Escargot Roquefort
Author: 
Recipe type: starters / entre's / snails
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Succulent snails served on a bed of creamy mashed potato, melted over with blue cheese.
Ingredients
  • 1 x 200g Tin of Escargot
  • 600g Mashed potato
  • 50g Butter
  • 125g Blue cheese, halved
  • 2 Large cloves of garlic, finely chopped
  • The greens of 3 spring onions, sliced into rounds
Instructions
  1. Mix the spring onion rounds into the mashed potato
  2. Drain the can of snails, wash the snails thoroughly, and pat them dry with a kitchen towel
  3. Heat your pan to medium heat, add the butter, then the snails
  4. Sauté the snails for 4 minutes
  5. Add the garlic to the pan and sauté for a further 60 seconds
  6. Use a slotted spoon to remove the snails from the pan, leaving behind as much of the butter and garlic as possible
  7. Crumble half of the blue cheese into the pan and stir until it melts into the butter
  8. Remove the pan from the heat
  9. Divide the mashed potato among the platters (heat-proof) and flatten the mash out
  10. Press 6 dimples into each plate of mash and fill the dimples with the snails
  11. Spoon the sauce evenly over all of the snails
  12. Crumble the remaining blue cheese over the snails
  13. Bake the platters under a pre-heated grill (on top level) until the blue cheese has melted and started to brown
  14. Remove from the oven and serve immediately

 

February 22, 2014 Beef, Cheese, Main Courses

Blue Cheese & Parmesan Rib-Eye Steak

Learn how to cook the perfect ribeye steak, with parmesan crust and blue cheese


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Blue Cheese & Parmesan Rib-Eye Steak
Author: 
Recipe type: Steak
Cuisine: All
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Dry-aged rib-eye steak crusted with parmesan cheese, and melted over with blue cheese - a meal fit for the kings of kings!
Ingredients
  • 4 Center-cut rib-eye steaks, cut 25mm / 1 inch thick
  • 40g Grated parmesan cheese
  • ½ Tsp Cracked black pepper
  • 125g Strong blue cheese
  • 1 Egg lightly beaten
  • 100g Butter for frying
Instructions
  1. Place the steaks on a rack and allow them to air-dry for 24 hours in your refrigerator
  2. Remove the steaks from the refrigerator, allow them to come to room temperature (about 1 hour)
  3. Brush the flat sides of the steaks lightly with the egg
  4. Mix the parmesan and the pepper and sprinkle a layer onto a flat plate
  5. Press the steaks into the parmesan to coat the flat sides evenly, adding to the parmesan on the plate between sides
  6. Heat your pan until smoking hot, add 50g of the butter and add 2 of the steaks
  7. Turn the steaks every 15 seconds, twelve times (a total of 3 minutes) The steaks should be golden brown and crispy
  8. Remove from the pan, add the other 50g of butter and repeat with the remaining streaks
  9. Pre-heat your oven grill
  10. Place all of the steaks into a roasting pan and crumble the blue cheese evenly over the steaks
  11. Grill the steaks on the second tier from the top of the oven for 6 minutes (medium-rare) or 8 minutes (medium)
  12. Remove the steaks from the oven, allow them to rest for 5 minutes before serving

 

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