October is 31 days of ‘Food Glorious Food’ celebrations. The month commenced with World Vegetarian Day; Friday October 9 was World Egg Day; it’s the official New Zealand cheese month; the 20th is National Nut Day and Gisborne celebrates its Food & Wine Festival the weekend of the 24th.
New Zealand has such an amazingly diverse range of locally made cheeses that it would take over a year to taste and enjoy them all. Most of us have our favourites and my current one is creamy goat’s cheese. I love it spread on my morning toast, topped with diced avocado and a drizzle of pomegranate syrup. This dash of decadence only applies to Sunday’s toast after being to the local Farmers’ Market for my fresh supply of creamy goat’s cheese and five-grain bread.
New Zealand-produced Swiss cheese is another of my faves. It has a mild nutty flavour, is an excellent cooking cheese and ideal in sauces. Lower in salt, Swiss cheese has ‘holes’ or ‘eyes’ created by the carbon dioxide released by bacteria.
Feta is always a good standby. Crumbly, tangy and salty, feta is a classic Greek cheese traditionally made from sheep's or goat's milk. However, in New Zealand, cow's milk feta is more common. Feta is excellent crumbled on salads, soups or pizzas, in scones and muffins, dips and stuffings. I enjoy it baked until it is melting then topped with a fruit salsa.
For me, cheese is an everyday ingredient. It’s not only for cheeseboards or snacks, but as a filling for filo parcels, a topping for tacos and tarts, and an important ingredient in many popular pastas.
Nutty cheese ball
Serves 8-10
A mixture of nuts offers better nutritional benefit and that is why I’ve combined three different nuts in this popular party piece and served them with nutty crackers. Excellent served with 180 Degrees Hazelnut Oat Crackers.
½ cup walnuts
3 cups grated tasty cheddar cheese
½ cup butter, softened
2 cloves garlic, crushed
1 teaspoon each: Dijon mustard, finely chopped rosemary
½ teaspoon Worcestershire sauce
1 Tbsp sherry
Coating
¼ cup each: chopped almonds (with skins), pistachio nuts, coarsely chopped
- Toast the walnuts lightly either in the microwave for about 4 minutes or in a 180C oven for 8-10 minutes. Cool, then finely chop.
- In a food processor, combine the cheese, butter, garlic, mustard, rosemary, Worcestershire and sherry. Mix until smooth. Stir in the walnuts.
- Roll into a ball. Place the almonds and pistachios on a plate and roll the ball in in nuts to coat. Press in lightly. Wrap in plastic film and chill.
To favourite, print or share this recipe, go to the recipe page.
Tiropita
Serves 6 as a main meal
This traditional Greek main, lunch dish or starter combines four cheeses baked in a filo pastry shell. Pronounced ‘ter op it ar’.
200g feta cheese, crumbled
100g each: parmesan, Swiss cheese, ricotta
2 large eggs, beaten well
¾ cup creamy milk
3 Tbsp finely chopped mint
Freshly ground black pepper to taste
½ cup olive oil or melted butter
10 sheets filo pastry
Sesame seeds
- Crumble the feta into a large bowl. Mash with a fork. Grate the parmesan and Swiss cheese. Add to the feta together with the ricotta, eggs, milk and mint. Season with black pepper. Mix well. Cover and chill for 30 minutes.
- Preheat the oven to 180C.
- Lightly butter or oil a 20cm x 30cm metal pie dish or slice pan. Brush one sheet of filo with oil or butter. Line the base and sides of the pan. Repeat using 4 more oiled or buttered sheets. Pour in the cheese mixture. Cover the top with the remaining filo, brushing each sheet with oil or butter before adding. Roll in the edges. Brush the top with oil or butter, spray with a little water and sprinkle with sesame seeds. Make a small slit in the centre for the steam to escape.
- Bake for 45-50 minutes until the filo is crisp and golden.
To favourite, print or share this recipe, go to the recipe page.
Blue cheese walnut spread
I used Kahurangi Creamy Blue cheese — it won a gold medal in the 2015 NZ Cheese Awards.
Makes about 2 cups
250g cream cheese
125g blue cheese, crumbled
¼ cup each: finely chopped fresh dates, fruit chutney
1 Tbsp lemon juice
4 Tbsp finely chopped walnuts
- Beat the cream cheese, until fluffy. Add the blue cheese, dates, chutney and lemon juice. Mix thoroughly. Place in a serving dish and sprinkle with the walnuts. Cover and chill, until ready to serve. Serve with crostini or crackers.
To favourite, print or share this recipe, go to the recipe page.
Bacon wrapped asparagus with goat's cheese dressing
Serves 4
Turn this starter into a light meal by serving with a baby salad greens and steamed baby potatoes.
16 asparagus spears
4 long sprigs rosemary
2 rashers streaky bacon, halved lengthwise
Spray olive oil
Goat's cheese dressing
50g soft goat's cheese
3 Tbsp lemon juice
2 Tbsp extra virgin olive oil
Salt and freshly ground black pepper to taste
¼ cup chopped parsley
- Snap the tails from the asparagus. Peel the ends, if preferred. Blanch in boiling water, until bright green. Drain and refresh in icy water.
- Take 4 asparagus spears together with a rosemary sprig. Wrap with a rasher of bacon. Repeat with the remaining asparagus, rosemary and bacon.
- Heat an oiled, ridged frying pan, until very hot. Place the wrapped asparagus in the pan. Pan-fry on all sides, until the bacon is cooked.
- To make the dressing, crumble the cheese into a bowl. Add the remaining ingredients and whisk to make a smooth dressing. Drizzle over the asparagus and serve.
To favourite, print or share this recipe, go to the recipe page.
