3 Great Cheese Recipes From James Martin
My love affair with cheese started with my grandma’s cheddar scones. She would make them by hand, loaded with grated cheese, and I would eat them straight out of the oven, split and thickly buttered. They were totally delicious and as light as a feather. Another early memory was eating cheese and Yorkshire brack with my grandfather for supper – don’t knock it until you’ve tried it!
Once I started working in the restaurant world, my eyes were opened to the pleasures of cheeses from all over Europe. I’ve been lucky enough to visit some of these producers while filming my adventures. A particular standout was a visit to an old French army barracks on the Swiss-France border that housed 90,000 comté cheeses – it was off the charts. Another memorable trip was to a family run farm making manchego, set in the most beautiful location surrounded by nut and apricot trees. They had nine dogs, all of which enjoyed the cheese too.
Perhaps the country that first springs to mind when thinking about cheese is France. Whether it’s a crusty baguette with a wedge of brie or that ultimate cheesy mashed potato dish, aligot, made with tomme d’Auvergne or tomme de l’Aubrac, the use of cheese in French cuisine goes from the simple to the sublime. If you fancy mastering the rise of a double-baked cheese soufflé or the ease of oven-baking camembert in its box, either solo or studded with bacon and rosemary, you’ll find recipes inspired by the French love affair with cheese throughout the pages of my book.
HERE, JAMES SHARES THREE DISHES TO TRY AT HOME
Herb-Crusted Lamb With Stilton Gnocchi
Preheat the oven to 220°C (200°C fan)/425°F/gas 7.
Mix the parsley, almonds, lemon, and garlic together, and spread all over the centre of the lamb loin. Season. Place on a baking sheet and roast for 15-20 minutes. Remove from the oven and leave to rest for 5-10 minutes.
Meanwhile, to make the gnocchi, mix all the ingredients together and season. Then roll into 20cm long sausages, 2cm thick, using a little extra flour. Cut into 3cm pieces, then plunge into boiling water and cook for 2 minutes. Drain.
To make the sauce, heat a large frying pan until hot, then add the butter and, when foaming, add the garlic, mint, parsley, capers and gnocchi, and stir through. Season.
To serve, spoon the gnocchi and sauce onto four plates. Slice the lamb and serve alongside.
Chicken Schnitzel With Halloumi
Preheat your oven to 200°C (180°C fan)/400°F/gas 6.
Place the chicken breasts between clingfilm and bash them to 1cm thickness. Layer the halloumi and ham on one side of each chicken breast, then fold over.
Set up three bowls: one for the seasoned flour, one for the beaten eggs, and one for the panko breadcrumbs. Dip the folded chicken into the flour, then the egg, and finally the breadcrumbs.
Heat the butter in a large frying pan over low heat. Fry the schnitzels for 3 minutes on each side until golden and crispy. Transfer to a baking tray (keeping the butter) and bake in the oven for 5-6 minutes.
Squeeze the juice of half a lemon into the reserved butter and drizzle over the schnitzels. Serve with lemon wedges and watercress.
Chicken Stuffed With Herbs & Ricotta
Preheat the oven to 200°C (180°C Gan)/400°F/Gas Mark 6.
Pop the ricotta and herbs into a food processor and blitz until smooth. Transfer to a piping bag and snip the end off.
Use your fingers to release the skin over the chicken breasts and create a pouch, then pipe the cheese and herb mixture under the skin. Put the chicken onto a roasting tray, then drizzle with olive oil and season. Roast for 1 hour 10 minutes, then remove from the oven and leave to rest for 20 minutes.
To make the sauce, heat a non-stick frying pan until very hot, add the oil, then the shallot and mushrooms. Add half the butter and fry for 2 minutes, then pour in the jus, wine and cream. Sprinkle over the tarragon, bring to the boil, then reduce by half. Add the remaining butter and season.
To serve, carve the chicken into 8 pieces, pile onto a platter and spoon over the sauce.
Cheese by James Martin (Quadrille Publishing, £20) is available to buy now. Visit Amazon.co.uk
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