We've Uncorked Emma's Fromage Dinner

Mini Parmigiano-Reggiano, Thyme & Paprika Shortbreads with Roast Peppers & Feta

(Makes 32)

Ingredients

1 red pepper, cut into 1/2-inch pieces

1 tablespoon olive oil

Sea salt and black pepper

4 oz feta, crumbled

Basil leaves, chopped

Shortbreads:

2 oz flour

1/2 teaspoon paprika

2 teaspoons fresh thyme leaves

1 1/2 oz butter

2 1/2 oz Parmigiano-Reggiano

Method

* Preheat the oven to 350F.

* Place all the shortbread ingredients in a food processor and whiz to form a smooth dough.

* Flour a clean surface, and roll the dough out to a 1/4-inch thickness.

* Using a 1-inch fluted pastry cutter, stamp out rounds and place them on a baking sheet that is lined with baking parchment.

* Gather leftover dough, roll out again, and stamp out more rounds. Continue until all the dough is used up.

* Bake in the oven for 7-8 minutes until lightly golden.

* Remove and place on a cooking rack. These may be stored in an airtight container in the freezer for a month.

* On the day you need them, preheat the oven to 350F.

* Place the cut pepper in a small roasting pan with the olive oil, salt and pepper.

* Roast the peppers for 30 minutes.

* When ready to serve, top each shortbread with a few pieces of pepper and some feta.

Grilled Apple & Sage Sausages Stuffed with Smoked Applewood Cheddar

(Makes 25-30)

Ingredients

5 apple & sage sausages

2.5 oz smoked Applewood cheddar

* Preheat the oven to 350F.

* Roast the sausages for 20 minutes, turning halfway through.

* Cool and slice each sausage into 5-6 pieces, on the diagonal.

* Cut the cheese into small pieces (about 1/4 inch x 3/4 inch) and place one into each sausage slice.

* Place on a baking tray, under the grill, for about 2 minutes.

* Serve immediately with miniature wooden skewers or toothpicks.

Plum Port Compote & Brie Gougeres (Choux Buns)

(Makes 40)

Ingredients

3 oz butter

7 fl oz water

3 3/4 oz plain flour, well sifted

Pinch of salt

3 eggs

3 oz fromage blanc for 1/2 the mixture

Compote:

6 plums (about 1.2 lbs)

2 oz sugar

3 fl oz Port

To Serve:

4 oz Brie, cut into small pieces

Method

* Cut the plums in half and place them in a large pot with the sugar and port.

* Place over a low heat and stir to dissolve the sugar.

* Cover with a lid and gently simmer on a very low heat for about 45 minutes, stirring occasionally.

* Fish out the plum seeds and cook the plums a little longer until they are completely broken down.

* This compote should keep well for at least a week in the fridge.

* Place the butter and water into a small pot. Heat until the butter has melted, then turn up to a boil.

* Once the water is at a rolling boil, pour in the flour and mix vigourously with a wooden spoon.

* Pour into a large bowl to cool. Preheat the oven to 400F.

* Slowly add the eggs, beating well with each addition.

* You want the mixture to be soft, shiny and smooth, and be of dropping consistency.

* On a baking sheet, place teaspoonfuls of the choux pastry, 2 inches apart -- make 20.

* Bake in the oven for 15 minutes, until golden. Remove from oven and make a slit in the top of each, with a sharp knife.

* Meanwhile, stir the fromage blanc into the remaining mixture.

* On another baking sheet, place teaspoonfuls of the mixture, 2 inches apart -- make 20

* Bake in the oven for 20 minutes, until golden brown. Remove and cool.

* Place the plain choux buns back in the oven for 3 minutes. Remove from oven and cool.

* Make a slit in the top of each choux bun. Store in an airtight container. These may be stored in the freezer

* When ready to serve, preheat the oven 350F.

* Place the choux buns on a baking sheet, and reheat to crisp them up, for a few minutes.

* Stuff a piece of brie inside the top of each bun, place in the oven for a couple minutes to slightly melt the cheese.

* Top each with the compote and serve immediately.

Sweet Potato, Split Pea & Gorgonzola Soup

(Serves 12-16)

Ingredients

1 x 12 oz pack green split peas

4 large sweet potatoes, peeled & cut into 1 inch cubes

1 large onion, chopped

3 garlic cloves, chopped

1 quart homemade chicken stock

1 1/4 lbs Gorgonzola

Sea salt & black pepper

Method

* Soak the split peas in plenty of water for a few hours. Drain and rinse well.

* Place the split peas in a pressure cooker, and top with six cups of water.

* Cover and seal the pressure cooker, bring to the boil and simmer for 8-10 minutes.

* Remove and cool until the lid can open.

* Add the sweet potatoes, onion, garlic and chicken stock. Top up with more water, if needed, to cover all the potatoes.

* Bring to the boil and simmer for 20-25 minutes until the potatoes are soft.

* Cool slightly and whiz everything in a blender, adding water if needed. At this stage the soup can freeze.

* Return to the pot, stir in 1 lb of the Gorgonzola, and season to taste with salt and pepper.

* When piping hot, spoon into soup bowls, and place a small piece of gorgonzola in the centre of each.

* Serve immediately with fresh bread.

Cheese Fondue

(Serves 8-16)

Ingredients

5 Garlic cloves

1 lb 4 oz Gruyere, grated

1 lb 2 oz Comte, rind removed, grated

1.4 oz Smoked Applewood cheddar, rind removed, grated

1 bottle Chardonnay

2 1/2 fl oz Schladerer (mixture of raspberry, cheery & plum flavours)

1/4 nutmeg, freshly grated

3 tablespoons cornstarch

Bread

Blanched broccoli

Method

* Wipe the fondue pot with the garlic cloves, and leave them in the pot.

* Add the wine, bring to the boil, and then add the grated cheeses slowly, stirring constantly so that they melt completely.

* Stir in the Schladerer and the nutmeg.

* Place the cornstarch in a small bowl and add some of the liquid floating on top of the fondue, stirring to amalgamate.

* Pour this back into the fondue, and continue to stir.

* Serve over a low fondue flame at the table, using skewers or fondue forks to dip bread and broccoli into the hot melted cheese.

Green Leaves with Roasted Beets, Ossau-Iraty, Toasted Pine Nuts & Lemon Balsamic Vinaigrette

Ingredients

3 packs fresh local spinach, torn

1 head of lettuce, torn

8 medium beets (boiled for 1 hour 15 mins, peeled & cut into 1/2 inch pieces)

1 tablespoon olive oil

2 tablespoons sweet balsamic vinegar

4 - 4 1/2 oz pignola seeds (pine nuts), toasted

6 oz Ossau-Iraty cheese, shaved

Vinaigrette:

3 tablespoons Dijon mustard

7 tablespoons lemon juice

7 tablespoons Balsamic vinegar (sweet)

7 tablespoons olive oil

Method

* Preheat the oven to 400F.

* Place the beetroots in a roasting pan with olive oil and balsamic vinegar, and roast for 20 minutes.

* Combine all the vinaigrette ingredients in a glass bottle and shake well to mix.

* Just before serving, toss all the salad leaves in a large bowl with as much of the dressing as you like.

* Place a handful of salad on each plate, top with beetroot, shavings of Ossau-Iraty, and toasted pine nuts.

* Serve immediately.

Cheese Plate

Taleggio

Gouda Extra 5 Year Ages

Grapes

* Place the Taleggio and Gouda on a cheese board with grapes, and serve with Port!

Pear, Vanilla & Bleu d'Auvergne Soufflés

(Serves 3-4)

Ingredients

1 pear, peeled & cored (4 oz)

2 1/2 oz vanilla sugar (jar of white sugar with a vanilla bean pod split open inside) -- add pod

1/2 oz flour

1 1/2 oz white sugar

2 1/2 fl oz milk

2 eggs, separated

1 egg white

1 1/2 oz bleu d'auvergne

1 oz white sugar

Method

* Place the pear and vanilla sugar in a pot, heat gently until the sugar has dissolved.

* Turn the heat up, and boil for 20 minutes.

* Stir in the flour, 1 1/2 oz white sugar and the milk. Simmer and stir continuously, until thickened.

* Remove from heat.

* Just before you are ready to bake the soufflés, preheat the oven 400F.

* Butter the inside of 3-4 ramekins, and place on a baking sheet.

* Reheat the pear mixture slightly, remove from heat and stir in the egg yolks and the bleu d'auvergne.

* Whisk all the egg whites until stiff, add the 1 oz white sugar and whisk again.

* Pour into ramekins, about 2/3-3/4 full, and bake for about 8-10 minutes until well risen.

* Serve immediately on little plates.

Goat's Fromage Blanc & Dark Chocolate Truffles

(Makes 35-50)

Ingredients

12 oz dark chocolate

10 oz goat's fromage blanc

1 1/2 oz icing sugar, sifted

2 fl oz heavy cream

1 tablespoon Brandy

For Dusting:

1 1/2 oz cocoa powder, sifted

1 1/2 oz icing sugar, sifted

* Place the chocolate in a metal bowl over simmering water. Stir until melted, then remove from heat.

* Gently beat the fromage blanc with the icing sugar and cream.

* Stir the melted chocolate into the fromage blanc, and mix well. Then add the brandy.

* Place in the fridge until it begins to get firm.

* Remove from the fridge. Mix the cocoa powder and icing sugar in a large bowl.

* Dust your hands with the cocoa mixture and roll the chocolate mixture into truffles, then roll in the cocoa mix.

* Place on a tray lined with baking parchment. When all the truffles have been made, cover with more parchment paper, and store in the fridge until ready to use.

— Emma Dalton-Brown

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