CHEDDARS COMPLAINT RECIPES

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CHEDDAR RECIPES | BBC GOOD FOOD



Cheddar recipes | BBC Good Food image

This classic British cheese is as delicious served melted as it is in a chunk on a cheeseboard with plenty of pickle and chutney.

Provided by Good Food team

Number Of Ingredients 1

EASY CHEDDAR RECIPES - OLIVEMAGAZINE



Easy cheddar recipes - olivemagazine image

Use this iconic cheese in our comforting recipes, from cheddar and pecan scones to cottage pies with cheesy mash and even savoury flapjacks

Provided by Janine Ratcliffe

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Number Of Ingredients 1

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CHEDDAR CHEESE COINS RECIPE - NYT COOKING
These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They’re great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.
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  • Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.
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  • Pile the gougères into bowls and top with the finely grated cheddar and a few twists of freshly ground black pepper.
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MOLLETES RECIPE | BON APPÉTIT
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PORK AND CHEDDAR COBBLER RECIPE
Pork and Cheddar Cobbler: The perfect get-ahead winter warmer. Swap the thyme for rosemary or sage, if you like.
From goodhousekeeping.com
Total Time 2 hours 20 minutes
Category winter, main dish
Cuisine Comfort Food
Calories 628 calories per serving
  • Remove and discard skin and excess fat from the pork, then cut into rough 2cm chunks. Toss the pork chunks in the flour, mustard powder and plenty of seasoning. Heat 1tbsp oil in a large, shallow casserole dish (that has a lid) over medium-high heat. Fry the pork, in batches if needed, until browned all over. Using a slotted spoon, remove to a plate. Add remaining oil to casserole and lower heat to medium. Cook onions, carrots and celery for 10min, stirring occasionally, until softened. Stir through garlic and thyme and cook for 2min, until fragrant. Return pork (and any juices) to the casserole with the cider, stock and plenty of seasoning. Bring to the boil, cover and simmer over low heat for 1hr, until pork is tender. Remove from heat. Preheat oven to 200°C (180°C fan) mark 6. For the cobbler, in a large bowl mix the flour, baking powder, Cheddar, thyme and plenty of seasoning. Add the cider and 1 egg and stir until combined. Spoon on to the casserole in 12 equal dollops. Beat the remaining egg and brush over the cobbler to glaze. Cook in the oven for 25min, or until piping hot and golden. Serve.
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