Our Favourite Recipes

Some of our favourite recipes using some of the cheeses we love most!

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Authentic Canadian Poutine

Poutine Gravy:

·         3 Tbsp cornstarch

·         2 Tbsp water

·         6 Tbsp unsalted butter

·         1/4 cup unbleached all purpose flour

·         20 oz beef broth

·         10 oz chicken broth

·         Pepper, to taste

For Deep Fried Fries:

·         2 lbs Russet potatoes (3-4 medium potatoes)

·         Peanut or other frying oil

Toppings:

·         1 - 1 1/2 cups white cheddar cheese curds (Or torn chunks of mozzarella cheese would be the closest substitution)

 

 

INSTRUCTIONS 

1.            Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.

2.            In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.

3.            Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.

4.            For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.

5.            Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.

6.            Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.

7.            To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.

8.            Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.

Recipe - https://www.seasonsandsuppers.ca/authentic-canadian-poutine-recipe/

 

TO ORDER ALEXANDRINA

CHEESE CURDS PLEASE

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French Onion Soup with Comté Croutons

Ingredients - Serves 6

150g butter

6 large brown onions - thinly sliced 

3 cloves of garlic - minced

1-2 tsp salt 

Ground black pepper to taste

1/2 tbs of plain flour

120 ml white wine 

2 l of chicken/beef or vegetable stock

1 bouquet garni  **

splash of balsamic vinegar 

350g Comté grated

1 Baguette-cut into slices

 

Melt the butter in a large pot over medium heat until it starts to brown slightly. Add the onions and cook for at least 20 minutes, stirring occasionally until the onions are soft.  Turn the heat down to very low, add the garlic, salt and pepper and cook for a further 30 minutes until onions are super caramalised, nice and brown.  Stir in the flour and cook for 2 minutes, increase the heat to medium and add the wine, stirring quickly to get all the good stuff from the bottom of the pot and to avoid lumps.

Add the stock to the pot and bring to boil before turning down to simmer. Add bouquet garni and let simmer for 20 mins. Remove the bouquet garni and add a splash of balsamic vinegar to taste - you need a little acid here to cut through the richness.

Preheat your oven to 200C, turn on the overhead grill.

Toast your slices of baguette and remove from grill, top with some grated Comté and set aside.

Turn oven back to approximately 180C. Take 6 ovenproof serving dishes and ladle your soup in, leaving some room from the top to add generous amounts of grated Comté. Place the individual containers on a tray and gently put back into the oven. Bake until the cheese topping is browned and bubbling, gently remove from oven and keep warm. Turn the oven back to the grill, keep soup warm whilst you grill your croutons, again until cheese is bubbling.

Place croutons on top of the soup and enjoy.

 

**Bouquet Garni - 1 sprig flat-leaf parsley, 2 sprigs fresh thyme, 1 bay leaf - tied together with string or you may have some premade in your pantry. 

TO ORDER YOUR BOX

PLEASE CLICK HERE 

$50 excluding delivery

 

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**Recipes and images supplied by Mandy Hall – MasterChef 2019 @mandyhallfood**

 

 

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The Best Croque Monsieur

Ingredients - Serves 4

For the Sandwich 

-         8 slices of white sourdough or crusty white bread

-         50g of butter softened

-         150g of grated Comté

-         150g of grated Gruyère

-         150g of sliced smoked ham

For the Béchamel

-         250ml milk

-         50g butter

-         50g plain flour

-         2tsp Dijon mustard

-         Fresh nutmeg

Method

1.      First, make a perfect béchamel sauce. 

2.      Melt the butter with the flour in a pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning.

3.      Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan.

4.      Turn the bread over and spread each slice with a layer of the béchamel. Cover the sauce with grated comte and gruyere; Then add as much ham as you see fit. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more cheese mixture on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden.

 

TO ORDER YOUR BOX

PLEASE CLICK HERE

$36.50 EXCLUDING DELIVERY

 

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The Ultimate Mac & Cheese

Ingredients -  Serves 6

350g Macaroni (Elbow) Pasta 

1tbs Salt

2 tbs Olive Oil 

1 Onion - finely chopped

3 cloves of garlic crushed or finely chopped

100 ml of white wine

50g butter

1/4 cup plain flour

2 cups of milk

1 cup cream

2 teaspoons of wholegrain mustard

150g Sartori Montamore - grated

150g Gruyere grated

Salt and Pepper to season

1/4 tsp grated Nutmeg

 

Topping

200g rustic bread - sliced & crusts removed if they are super crunchy (save for breadcrumbs another time) 

4tbs butter - softened

40g Parmesan finely grated

Small handful of chopped Parsley

 

Preheat Oven to 180 degrees

In a large saucepan boil 4 litres of water with 1tbs salt

Heat oil in a frypan over a low to medium heat and cook onion until it is soft and slightly translucent.

Add garlic and cook for 1 minute, add the wine and reduce to cook off the alcohol, 2 minutes. 

Remove from heat and scrape into a bowl & set aside. 

Wipeout the frypan with a cloth or damp paper towel. 

 

Add pasta to the boiling water and cook for less than 2 minutes of the required time.

When done remove, drain & set aside.

 

Return the frypan to the heat, add butter and melt, add flour stir well, cook for 1 -2 minutes.

Add milk and cream; whisk well to avoid lumps and cook until thickened.  Add Dijon mustard and stir well. Reduce heat and slowly add cheese whilst stirring to make a smooth sauce, season, add nutmeg stir and then fold through cooked pasta.

 

Spoon the sauce into a 2-litre ovenproof baking dish.

 

Spread bread slices with butter and then cut into small cubes, spread the bread on top of the sauce, sprinkle with parmesan and parsley.

 

Bake in the oven for 20-30 minutes until bubbling and golden.

 

Pour a glass of wine and enjoy with love and many good thoughts.

 

TO ORDER YOUR BOX

PLEASE CLICK HERE

$50 EXCLUDING DELIVERY

 

**Recipes and images supplied by Mandy Hall – MasterChef 2019 @mandyhallfood**

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Cacio e Pepe 

Ingredients - Serves 4

 

400g of thick spaghetti (you can use fettucine)

200g Parmigiano Reggiano finely grated

Salt – to season pasta cooking water

Black Peppercorns – grind to the equivalent of 4 teaspoons of coarsely ground pepper

 

Now unlike the instructions that we normally abide by to cook spaghetti (in a huge pot with a tonne of water), this time I want you to cook the spaghetti in a wide and shallow pan, still bringing salted water to the boil but we want to create quite a starchy water so we don’t want to drown the pasta.  Because there is less water, we might need to stir the pasta every now and then. When the pasta has been cooking for 5 minutes, remove two cups of the pasta water and leave it to the side.

When the spaghetti has finished cooking, – drain and leave to the side. Meanwhile in a large bowl or another big pan, place your cheese and ground black pepper inside, gradually add some (not all) of the pasta water that you set aside, stirring furiously as you add the water to create a thickish sauce, almost like a bechamel. Now add your spaghetti and toss through as quickly as you can, adding small amounts of the saved pasta water as you go, this emulsion will make that sauce that coats every bit of your spaghetti. Serve immediately in warm pasta bowls and enjoy every mouthful!

 

Removing the water when halfway through means that it’s not too hot when we create our sauce, adding really hot water could just create a gooey cheesy lump and that’s definitely not what we want!

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**Recipe supplied by Mandy Hall – MasterChef 2019 @mandyhallfood**

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Trois Fromages Soufflé

I know that some people think a soufflé is such a tricky thing to master, I think it has such a bad reputation for no good reason - it is nothing to be scared of, you don't have tippy-toe around the kitchen, I actually play very loud music and sing and dance when I make a souffle because the end result, it is to be celebrated and devoured!

Ingredients - makes 8 soufflés

60g Butter

60g Plain flour

1 tsp of Dijon mustard

100g of Parmigiano Reggiano finely grated

100g of Gruyere grated

100g of Cave-Aged Cheddar - grated

25/30g soft butter to coat ramekins

1/4 cup plain flour extra

6 free-range eggs - separated

1 tsp salt

 

1. Pre-heat the oven to 200C and boil kettle. Melt the butter in a pan, and stir in the flour, cook off the flour stirring well for a few minutes, then whisk in the milk and keep whisking until it is smooth. Heat the mixture on low heat until it comes to the boil, then simmer for 5 minutes, stirring, until thickened to the consistency of thick custard, add the Dijon and all cheeses, turn off the heat and whisk well, transfer ingredients into a clean bowl to cool slightly.

2. Meanwhile, brush 8 small ovenproof dishes/ramekins with soft butter, I do this a certain way as I think it helps your soufflé to rise.  Get a pastry brush coated in soft (not melted) butter, coat the base of the ramekin first and then, with upward strokes brush from the base to the rim, moving the ramekin around and repeatedly coating in butter so that you cover the entire inside, put ramekins into the fridge for 5 mins, remove and repeat the process.  Using the extra plain flour, take a teaspoon and spoon some flour into the ramekins, turning to coat the inside with flour, turn ramekin upside down and tap to remove any excess flour, repeat with all ramekins. Coating with butter in upwards strokes makes nice vertical grooves of butter and helps the soufflé rise up whilst cooking, the flour prevents any sticking.

3. Take a roasting pan (big enough to hold your ramekins) or use two pans and fill halfway with boiling water, place those trays carefully into the oven.

4. Separate the eggs, and put the whites in a large clean bowl, ready to be whisked, the yolks into another smaller bowl.

5. One by one, add the yolks into the cheese mixture, incorporating each one well before adding the next, set aside whilst you whisk the eggs.

6. Whisk the egg whites with a pinch of salt until firm, but too much, NOT until dry & grainy, stir a couple of spoonsful of yolk and cheese sauce into the whites to slowly combine and then slowly and gently fold in the remainder with a spatula. Divide the mixture between the ramekins, fill to the rim but not over, then very gently wipe around the rim to remove any excess that could make it stick and stop it from rising.

5. Carefully place the ramekins into the baking dishes half full of water, be very careful not to burn yourself!

Bake for approximately 10-12 minutes until they rise and are golden.

Enjoy.

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TO ORDER YOUR BOX

PLEASE CLICK HERE 

$45 excluding delivery

 

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**Recipes and images supplied by Mandy Hall – MasterChef 2019 @mandyhallfood**

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Quattro Formaggio Risotto 

Ingredients - Generously Serves 4 - 6

60g butter

1 onion very finely diced

500g packet of Carnaroli Rice

1/2 cup dry white wine

1.5 litres of Chicken or Vegetable stock

100g Gorgonzola Piccante- broken into smaller pieces

100g LG Taleggio - cut into small cubes

100g Pecorino Romano- grated

100g Parmigiano Reggiano - grated

Serve with either white or cracked black pepper

 

 

Place the stock in a saucepan and bring to the boil over medium heat. In the meantime, place a heavy-based large, wide-mouthed pot over a low flame and add the butter, then add the onion and stir now and then for 5 minutes until it is soft but not browned, approximately 5 minutes.

Place the rice in with the butter and sit well, stirring and cooking until every grain is coated in butter. 

 

Add wine, stirring well and cook for a couple of minutes until well absorbed.

 

Now the most important part, add one ladle or cup of hot stock and stir until it has been completely absorbed, continue with this one ladle at a time, each time it is really important to continue to stir making sure that each additional ladleful has been absorbed.

 

This will take approx 15 minutes, we want the rice to have a slight bite to it, not super soft or gluggy. 

 

Approximately five minutes before it is cooked, stir through the Pecorino and the Parmigiano, they will melt immediately, turn off the heat. 

Get all your serving plates ready to go as Risotto is best eaten straight after coming off the stove, now return to the pot and stir through the Taleggio along with the Gorgonzola Chunks. 

 

Serve immediately and enjoy the love and comfort from this glorious cheesy classic.

 

TO ORDER YOUR BOX

PLEASE CLICK HERE 

$35 excluding delivery

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**Recipes and images supplied by Mandy Hall – MasterChef 2019 @mandyhallfood**

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Tartiflette

Ingredients – Serves 6

1.3 kg potatoes washed and peeled - leave whole

500g Préféré de nos Montagnes (Reblochon) - sliced in half horizontally

1 x brown onion, finely diced

200g bacon diced (can omit without altering any other ingredients)

 4 TB Creme Fraiche, or Sour Cream or Cream

1 cup of white wine - can substitute with chicken or vegetable stock if desired

salt and pepper to season

Preheat oven to 190 degrees celsius. 

Peel potatoes and place into a large pot, add a pinch of salt and cover with cold water - bring to boil and cook potatoes until tender. 

 

Do not overcook, potatoes still need to be firm enough to hold shape, you should be able to pierce easily with a vegetable knife. Remove from heat and strain, let cool until you are able to handle. Cut potatoes into equal size chunks or disks (roughly 2cm thick) and set aside.

 

In a pan over medium heat, saute your bacon and onion together until cooked, not super brown, just cooked.  If you are not using bacon, please use a small amount of olive oil to cook your onions. Turn off heat.

 

In a baking or casserole dish, spread out half the potato to cover the base, then spread the bacon and onion mixture, followed by 2TB of creme fraiche, spread the creme fraiche out as best you can, however, it doesn't matter, it will spread whilst cooking.

 

Take your half Reblochon and either cut into many smaller pieces or just in half again and lay this on top of your potatoes, etc. 

 

Follow with the remaining potatoes, the rest of the Creme Fraiche, the remainder of the Reblochon and finally pour over your wine.

 

Bake in the oven for 15-20 mins until golden brown and bubbling! Serve hot and with love.

 

TO ORDER YOUR BOX

PLEASE CLICK HERE 

($65 excluding delivery)

 

 

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**Recipes and images supplied by Mandy Hall – MasterChef 2019 @mandyhallfood**

 

 

 

 


 

Pumpkin, Cheddar and Sage Arancini

 

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Ingredients - Makes 12

200gm salted butter                          

100ml olive Oil

300gm Arborio Rice

1 litre chicken Stock, boiling

150gm Cheese Culture Cheddar

1 brown onion diced

2 cloves of Australian garlic crushed

½ Bunch Sage chopped

300gm diced, roasted butternut pumpkin

50gm parmesan cheese grated

100gm toasted pine nuts

Salt and Pepper to taste

 

200gm fresh breadcrumbs

150gm plain Flour

4 free range eggs

1 cup of whole milk

Salt and pepper to taste

 

Vegetable oil for deep frying

 

Method

 

In a deep heavy based fry pan, melt butter and olive oil and sauté diced onion, garlic and sage.

Add arborio rice and sauté until translucent. Start adding stock a ladle at a time, stirring until creamy and al dente. Season the risotto and add roasted pumpkin and grated cheddar. Stir through toasted pine nuts and then let the risotto cool completely.

 

Once the mixture has cooled, set up the flour, egg mix and crumbs.

Roll the risotto into balls and crumb.

Refrigerate.

Heat vegetable oil in a heavy based saucepan on a medium heat. 

Check that the oil is hot enough by placing a small amount of breadcrumb into the oil.

Fry Arancini in small batches and drain on absorbent paper.

 

Sprinkle with sea salt and Enjoy!

 

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Recipe and Image supplied by Victoria Braithwaite from @the_familycook

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Adel Blue and Caramelised Onion Tart with a Pear, Rocket and Walnut

 

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Ingredients - Serves 6

 

150gm Adel Blue cheese

1 kg red onion sliced

100gm brown sugar

100gm salted butter

100ml balsamic vinegar

½ bunch thyme

4 free-range eggs

100ml thickened cream

2 sheets Carême All Butter Puff Pastry

 

200gm rocket lettuce

1 pear

150gm chopped walnuts

100ml Pendleton Estate Blood Orange Argrumato Citrus Press Olive Oil

50 ml aged balsamic

Sea salt

 

Method

 

Preheat oven to 200 degrees.

In a fry pan, saute sliced onions in butter, season with salt and pepper.

Add sugar and balsamic vinegar.

Cook down until caramelised and sticky.

Line a non-stick tart tin with pastry and trim edges and dock the base with a fork.

Place in the freezer to chill.

 

Whisk eggs and cream, season with salt and pepper. Then pour to tart shell.

Crumble blue cheese on top of egg mixture together with cooled onions.

Sprinkle with the fresh thyme leaves and bake until golden.

Remove tart and place on cooling rack 15 minutes before slicing.

 

Prepare salad.

Toss rocket with chopped walnuts and sliced pear. Drizzle with olive oil, balsamic and sea salt.

 

Cool tart slightly before serving.

 

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Recipe and Image supplied by Victoria Braithwaite from @the-familycook

 

 

 

 

 

 

 

 

 

 

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