Category: cheese

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Stuffed Chicken

Last night I cooked a very nice stuffed chicken dish.

Take four chicken thigh joints, take out the bone, you can take the skin off, but I usually leave it on.

Take four slices of pancetta bacon (normal streaky bacon can be used, but I prefer the thinness and flavour of pancetta). Lie them flat slightly overlapping. Place the chicken thigh flat out on the pancetta.

You can use a lot of different things for the stuffing, I used some Doux De Montagne that I had left over, a strip of red pepper and some strips of courgette (zucchini). But you could use any other cheese or other vegetables.

I then rolled and wrapped the stuffed chicken thigh with the pancetta bacon. I placed these in a roasting tin and roasted for about thirty minutes.

I served this with some roasted vegtables and some homemade salad consisting of coleslaw and a green bean salad.

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Doux De Montagne

Today I bought some from Tesco, it is described as:

A semi hard cheese with a mild, fruity flavour and a firm yet creamy texture, from the Monts de Velay Mountains, in the Auvergne region of France.

To be honest I didn’t think that much of it. The flavour was too mild for me, though I did like the texture. If you like Edam or Port Salut then you will probably enjoy this cheese, though expect the flavour to be quite mild in comparison.

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Bruschetta

A variety of bruschetta with cheese, tomatoes (fresh and sun-dried), artichokes and mushrooms.

Bruschetta

Start off with a ciabatta, though in theory you could use a baguette or french stick (and I have done so).

Slice.

Butter one side only.

Add topping.

Dribble olive oil over.

Bake in a hot oven for less than ten minutes.

Serve.

Eat.

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Trofie Pasta with fresh basil pesto, pine nuts and grated parmesan

Trofie Pasta with fresh basil pesto, pine nuts and grated parmesan.

Trofie Pasta with fresh basil pesto, pine nuts and grated parmesan

Fresh Trofie pasta.

Into a pan of boiling water (no salt, no oil).

Cook for ten minutes.

In a blender/grinder, handful of basil leaves, olive oil, blitz and blend. Add more basil leaves and more oil, blitz.

Drain pasta.

Dribble olive oil in.

Toss and coat pasta.

Add basil pesto, handful of pine nuts, handful of grated parmesan.

Mix.

Serve.

Eat.


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Mozarella

I do like mozarella, there is something about the texture and though the taste is not extreme, it is still there.

Cooked or raw it is a very versatile cheese.

Personally I like the mozarella pearls you can buy, but I am finding these difficult to get at the moment, sometimes they are in the fridge, most times they are not! When I do find them I add them to salads.

One way in which I do like using mozarella,  is sliced with tomatoes and then dressed with some good olive oil, white wine vinegar and freshly ground black pepper, delicious.

If I am cooking with mozarella then I like to either cube it and mix it with the main ingredients or thin slices on top – especially good on pizza.