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blue cheese cheese Gouda cheese pastry egg wash butter carrot courgette salt fresh ground pepper caster sugar white wine vinegar olive oil balsmic vinegar fresh herbs
Viewed: 35 - Published at: 2 years agoIngredients
- 3 ounces of cashel blue cheese (1 rectangular slice)
- 3 ounces monterey jack cheese (1 rectangular slice)
- 3 ounces gouda cheese (1 rectangular slice)
- 1 leaf phyllo pastry (6 in sq.)
- egg wash
- 2 ounces butter
- 12 a peeled carrot
- 12 a peeled parsnip
- 12 a courgette (otherwise known as zucchini)
- 1 pinch salt
- 1 pinch fresh ground pepper
- 1 teaspoon caster sugar
- 1 tablespoon white wine vinegar
- 4 tablespoons olive oil
- 1 tablespoon balsmic vinegar
- 2 tablespoons chopped fresh herbs
Method
- Make a fine julienne of the vegetables.
- Stack the three cheese with the Cashel Blue in the middle.
- Wrap in the Filo Pastry and seal the parcel.
- Brush with the egg wash.
- Place in a small heated oven-safe pan that contains a little oil.
- Let it sit while you prepare the dressing.
- Broil the parcel for five to seven minutes or until the pastry puffs up and turns a lovely golden brown.
- Toss the salad in the dressing.
- To serve, place the salad on the plate like a small hay stack.
- Arrange the cheese parcel either on top of the veggies or beside them.
- Note: The jack & gouda replace the original cheeses of Milleens and Durras.
- Both are extremely hard, if not impossible to find in the U.S.
