There’s something so green and abundant about May that it brought out the forager in me this week. Considering that the wildlife round my way consists mainly of pit bulls and shouty people, this was an optimistic undertaking but nevertheless I headed out with my Sainsbury’s carrier bag special foraging trug to see what I could find. And one lonely Elder tree was my prize.
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Filed under Cheese Recipes
Arancini roughly translates from Italian as ‘little oranges’ which is what these little stuffed rice balls resemble. Traditionally eaten in Sicily, arancini are balls of sticky rice, stuffed with fillings such as ragù, cheese or vegetables and then coated in breadcrumbs and fried.
It doesn’t seem to matter how much weighing and measuring I do when I cook risotto, I still end up with enough to feed an advancing army. I also have a violent aversion to defrosted risotto; there’s something just so soggy and sad about it. So when my latest batch of squash risotto resulted in a spectacular surplus even by my standards it seemed an ideal opportunity to make arancini and marry the sweetness of the squash to the sharpness of a blue cheese stuffing. This recipe will make about 20-25 balls.
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Filed under Cheese Recipes
Ever since I starting writing this blog, I’ve been thinking about eating cheese, especially artisan cheeses and foreign cheeses that I haven’t tried before. But, unexpectedly, there is one cheese that I can’t stop thinking about. And that cheese is Red Leicester.
I don’t think I’ve eaten Red Leicester for about twenty years. It doesn’t seem to be in vogue these days, doesn’t seem to have had the renaissance that cheddar has, rarely features in cookery magazines or lifestyle features. Nobody ever serves it on a cheeseboard. Or if they did, it would probably be in an ironic way, on cocktail sticks with pineapple chunks, jammed into a tin-foiled potato. It feels like the cheese that time forgot.
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Filed under Cheese Recipes
Fromage Homage 