CHEESE TRAY IDEAS RECIPES
CHEESE PUFFS | JAMIE OLIVER RECIPES
I’m gonna say the C word, canapé. I had my first one at the age of 13 when I was doing work experience in this beautiful restaurant called The Starr in Dunmow. The food was excellent and they would always start the customer’s experience with a drink and something to nibble. It was totally logical and exciting – pairing a glass of something delicious with something salty and textured is, for me, the perfect combo. This is my expression of the first canapé I tried, all those years ago.
Yield 8
Number Of Ingredients 6
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. GET AHEAD Finely grate all of the cheese. Place the butter in a medium pan on a medium heat with 250ml of cold water. As soon as the mixture comes to a rolling boil, tip in the flour, semolina and a pinch of sea salt. With a wooden spoon, work carefully, quickly and fairly vigorously to beat it all together until smooth and starting to come away from the sides of the pan. Remove from the heat and beat for 30 seconds, then, one at a time, beat in the eggs, followed by the grated cheese. Cover and refrigerate for at least 2 hours. Line a baking sheet with greaseproof paper. With wet hands, divide the mixture into 24 pieces and roll into glorious, shiny balls, lining them up on the tray as you go. Cover and return to the fridge overnight. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Bake uncovered for 20 minutes, or until golden. Enjoy warm with a glass of something cold and sparkling.
Nutrition Facts : Calories 220 calories, FatContent 14 g fat, SaturatedFatContent 7.9 g saturated fat, ProteinContent 10 g protein, CarbohydrateContent 14.8 g carbohydrate, SugarContent 0.4 g sugar, SodiumContent 0.7 g salt, FiberContent 0.6 g fibre
CHEESE & BACON PINWHEELS | CHEESE RECIPES | JAMIE OLIVER
Total Time 25 minutes
Yield 30 approx
Number Of Ingredients 7
Steps:
- Preheat the oven to 180ºC/gas 4 and line a baking tray with greaseproof paper.
- Lightly dust a work surface with flour and divide the pastry into two evenly sized pieces. Roll one piece of the pastry out to roughly the size of an A4 sheet of paper (no thicker than 2mm), with the longer side nearest to you.
- Spread the green basil pesto evenly over the pastry, leaving a 1cm border at the top, and lay 8 of the pancetta slices vertically on the pastry.
- Scatter over half the grated Parmesan and roll the pastry up into a tight spiral cylinder, starting with the longer edge closest to you.
- Brush the top edge with a little milk to seal and, using a sharp knife, slice the cylinder into 1cm thick pinwheels.
- Arrange the pinwheels on your lined baking tray, flatten each one slightly with your hand and pop in the fridge to chill while you prepare the remaining pinwheels.
- Repeat the above steps with the second sheet of pastry but use the red sun-dried tomato pesto in place of green.
- Bake both batches of pinwheels for about 15 minutes, until crisp and golden. Serve warm.
Nutrition Facts : Calories 97 calories, FatContent 7.1 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 2.2 g protein, CarbohydrateContent 9.3 g carbohydrate, SugarContent 0.4 g sugar, SodiumContent 0.4 g salt, FiberContent 0.5 g fibre
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