Christmas Cheese Board
It wouldn't be Christmas Day without a Cheese Board and this one is next level! Fondue, fried Wensleydale, Ogleshield Toasts served with roasted new potatoes, smoked duck, chicory and warm winter salad.
Ingredients
For the fondue
- 200ml white wine
- 3 tsp cornflour
- 500g grated Cheddar cheese
- 500g grated Gruyère cheese
- 100ml crème fraiche
- Salt and pepper
To serve
- Roasted new potatoes
- Smoked duck
- Chicory leaves
For the Fried Wensleydale:
- 200g Wensleydale cheese, cut in 2 or 4
- 2 eggs, beaten
- 50g plain flour, seasoned
- 75g panko breadcrumbs, blitzed with parsley, chestnuts and walnuts
For the Ogleshield Toasts:
- 300g Ogleshield cheese, sliced
- Sliced sourdough
- Tomato chutney
Warm Winter Salad
- 4 slices baguette, toasted
- Pickled walnuts
- 1 butterhead lettuce
For the dressing
- 3 egg yolks
- 1 tbs Dijon mustard
- 200ml veg oil
- 1 tbs white wine vinegar
- 100g soft blue cheese
- Dash of tabasco
- Dash of Worcestershire sauce
To serve
- Celery tops and sticks
- Grapes
- Mont D’or cheese
- Montgomery’s Cheddar
- Stilton
- Quince
Method
For the fondue:
- Combine the ingredients together for the fondue until combined and melted.
For the Fried Wensleydale:
- Coat the pieces of Wensleydale in flour, followed by beaten egg and then the breadcrumb mix.
- Deep fry at 170°C until golden and crisp. Drain and serve.
For the Ogleshield Toasts:
- Toast the sourdough, top with chutney and cheese and place until the grill until hot and bubbling
Warm Winter salad
- To make the dressing, blitz the egg yolks and Dijon in a food processor add then slowly drizzle in the oil until thick if you prefer a thinner dressing add a splash of water.
- Finish with the crème fraiche, tabasco, Worcestershire sauce and blue cheese and blitz again until smooth.
- To serve, pile the lettuce on a plate, followed by croutons of toasted sourdough, pickles walnuts and drizzle over the dressing. Serve with accompaniments.
Ingredients
For the fondue
- 200ml white wine
- 3 tsp cornflour
- 500g grated Cheddar cheese
- 500g grated Gruyère cheese
- 100ml crème fraiche
- Salt and pepper
To serve
- Roasted new potatoes
- Smoked duck
- Chicory leaves
For the Fried Wensleydale:
- 200g Wensleydale cheese, cut in 2 or 4
- 2 eggs, beaten
- 50g plain flour, seasoned
- 75g panko breadcrumbs, blitzed with parsley, chestnuts and walnuts
For the Ogleshield Toasts:
- 300g Ogleshield cheese, sliced
- Sliced sourdough
- Tomato chutney
Warm Winter Salad
- 4 slices baguette, toasted
- Pickled walnuts
- 1 butterhead lettuce
For the dressing
- 3 egg yolks
- 1 tbs Dijon mustard
- 200ml veg oil
- 1 tbs white wine vinegar
- 100g soft blue cheese
- Dash of tabasco
- Dash of Worcestershire sauce
To serve
- Celery tops and sticks
- Grapes
- Mont D’or cheese
- Montgomery’s Cheddar
- Stilton
- Quince
Method
For the fondue:
- Combine the ingredients together for the fondue until combined and melted.
For the Fried Wensleydale:
- Coat the pieces of Wensleydale in flour, followed by beaten egg and then the breadcrumb mix.
- Deep fry at 170°C until golden and crisp. Drain and serve.
For the Ogleshield Toasts:
- Toast the sourdough, top with chutney and cheese and place until the grill until hot and bubbling
Warm Winter salad
- To make the dressing, blitz the egg yolks and Dijon in a food processor add then slowly drizzle in the oil until thick if you prefer a thinner dressing add a splash of water.
- Finish with the crème fraiche, tabasco, Worcestershire sauce and blue cheese and blitz again until smooth.
- To serve, pile the lettuce on a plate, followed by croutons of toasted sourdough, pickles walnuts and drizzle over the dressing. Serve with accompaniments.
