Blackmount Cheddar
Cheese & Wine: A match made in
heaven
Rich Oak Barrel Chardonnay
Semillon
Cabernet Sauvingnon
Merlot
Warm climate Shiraz
Dessert and fortified wines i.e. Tawny & Ruby Port and Old
Muscat
Invercargill Brewery Pale Ale: Stanley Green
Onion Soup with Blackmount Cheddar
Serves 4
3 white onions
2 red capsicums
4 tomatoes
25g butter or margarine
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon thyme
2 cubes chicken stock
125g tortilla chips
100g Blackmount Aged Cheddar, grated
15g fresh coriander, lightly chopped
Peel onions and cut into rings. Wash capsicum, remove seeds, and
slice length wise. Wash tomatoes, cut in fours, remove seeds and
dice. In a soup pan, melt butter and add onions, coriander, cumin
and thyme and fry lightly for 5 minutes or until onion are browned.
Dissolve stock cubes in 1 litre of water, add to pan and bring to
boil. Add capsicum and tomato, cover and lightly boil. Preheat
grill on highest heat. Distribute soup evenly over 4 soup bowls and
sprinkle grated Blackmount Aged Cheddar over the top and grill
until melted. Garnish with fresh coriander. Serve with bowl of
tortilla chips.
Bacon, Blackmount Cheddar & Onion Pudding
Serves 4
3 tablespoons olive oil
8 pickling onions
2 cloves garlic, finely chopped
1/4 loaf sourdough or French bread, ripped into bite-sized
pieces
4 eggs, lightly beaten
350ml milk
160g rindless bacon, chopped
4 tablespoons chives, finely chopped
150g Blackmount Aged Cheddar, grated
Preheat the oven to 180¢ªC. Heat 1 tablespoons
olive oil in a frying pan over moderate heat and add the onions and
garlic. Gently fry for 15 minutes until the onions are soft and
golden. Toss the bread and remaining olive oil together in a
roasting dish and roast for 8 minutes or until golden brown. Mix
onions and roasted bread. Mix eggs, milk, bacon, chives, Blackmount
Aged Cheddar and pour evenly over the onions and bread in ovenproof
dish. Bake for 20-25 minutes or until golden.
Mango-Blackmount Aged Cheddar Club Sandwich
Serves 2
8 slices thick white bread
2 leaves lettuce
1/2 mango, sliced
6 slices gherkin
60g Blackmount Cheddar, sliced
2 slices ham
3 tablespoons chutney
Toast bread lightly in toaster. Lay ham on 2 slices of bread.
Spread chutney over this. Lay two slices of bread on top of each
earlier slice and top with mango slices and lettuce. Lay next two
bread slices on top and layer with Blackmount Aged Cheddar and
gherkins. Cover with last slice of bread. With a sharp knife, cut
each sandwich into 4 triangles and stick with cocktail sticks.
English Cheese Fondue with Blackmount Aged Cheddar
Serves 4
250g chopped rindless bacon
1 clove garlic
4dl Murphy's Irish Red beer
1/2 tablespoon lemon juice
1 tablespoon grain mustard
600g Blackmount Aged Cheddar, grated
2 tablespoons corn flour
3 tablespoons cream
Chop bacon into little squares. Fry bacon bits in dry pan and let
sit on paper towel. Halve garlic clove and rub into sides of fondue
pan. Pour beer, mustard, and lemon juice into fondue pan and bring
almost to the boil. Slowly add grated Blackmount Aged Cheddar to
the beer mix whilst stirring constantly with a wooden spoon until
all the cheese has melted. In a cup, mix corn flour and cream until
it becomes a paste. Whilst stirring, bind the cheese fondue with
the paste. Add bacon into the fondue. Serve with white day-old
French bread.
Salmon & Blackmount Aged Cheddar in Pastry
Serves 4
8 pieces of pastry from freezer
1 small red onion
8 slices Blackmount Cheddar (approx. 180g)
2 fresh salmon filets
1 egg
1 1/2 tablespoon salt flakes
750g small tomatoes
6 tablespoons balsamic dressing
Defrost pastry. Preheat oven to 225¢ªC. Slice onion into rings.
Use 4 pieces of pastry to cover bottom of ovenproof dish.
Distribute half of the Blackmount Aged Cheddar over pastry. Lay
salmon over cheese and sprinkle with freshly cracked black pepper.
Distribute the rest of the cheese and onion rings over the salmon.
Use the rest of the pastry to make a roof over the fish and push
ends down with fork. Stir egg and brush over top of pastry.
Sprinkle salt flakes over top. Bake salmon in oven for 25 minutes
until golden brown. Dice tomatoes and mix with dressing. Serve
salmon with tomato salad.
