EASTER CHEESE

St Jude is a wonderful little cow’s mink cheese that I love. This would also be great with a soft milky sheep or a young goats cheese too. The pickled cherries are really special – called Les Ceries de la Guinelle – they are wonderfully fruity and sharp but still retain their lovely firm texture making them the perfect accompaniment for the soft cheese and snappy crackers (that I have adapted from an old favourite that Donna Hay makes).

I picked up the jar of cherries at the Ealing Grocer alongside the St Jude and I think together they make the most perfect, not too heavy, end to an Easter lunch.

Use a mix of any nuts and seeds that you like – currently I am keen on:

Ingredients:

½ cup whole raw hazelnuts

½ cup sunflower seeds

½ cup hulled hemp seeds

½ cup chia seeds

½ cup finely grated parmesan

2 tsp Amalfi lemon zest

1 tbs thyme leaves

½ tsp sea salt flakes

½ tsp black pepper

½ tsp baking powder

1 egg

1 tsp extra virgin olive oil

1 tbs water

 

Equipment:

Flat baking tray

Compostable baking parchment

Method:

  • Pre-heat oven 170C (150C fan)
  • Blitz the nuts and seeds in a food processor for around 30 seconds or until they resemble fine crumbs
  • Place them into a large mixing bowl add the rest of the dry ingredients and mix to combine
  • Whisker’s together the egg, water and oil and combine with the dry ingredients and mix until a loose ball is formed
  • Divide the mixture in two and roll out each one between two sheets of baking parchment to about 5mm thick
  • Place on a baking sheet in a single layer and bake in the oven for around 20-30 mins or until lightly browned and crisp
  • While still warm cut the crackers into rough rectangles
  • Serve scattered with sea salt flakes and thyme sprigs alongside the St Jude and the some of the pickled cherries (don’t forget to let the cheese comes up to room temperature for an hour before serving)
  • The crackers will store in an airtight container at room temperature for up to two weeks

 

Other recipes in our Easter Menu:

SHARING STARTER
Roasted Baby Artichokes with Amalfi Lemon and Garlic Cream

MAIN COURSE
Slow Roast Shoulder of Lamb in a Blanket of Herbs and Honey
Paper Thin Crispy Thyme and Garlic Potatoes
Warm Purple Sprouting and Romanesco Salad with Crispy Caper and Amalfi Lemon Vinaigrette

DESSERT
Honey and Hazelnut Torte with Candied Hazelnuts, Amalfi Lemons and Rhubarb Ribbons 

SEASONAL DRINK
Rhubarb and Amalfi Lemon Cordial 

CHEESE
St Jude with Pickled Cherries and Hazelnut and Seed Crackers 

 

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