Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “Blue cheese”

Spicy poached ClemenGold with creamy blue cheese


ClemenGold is a lovely soft citrus fruit, the deep orange colour of sunset. The silky rind peels easily to reveal the juicy flesh and delightful aroma. And when you eat it, you can taste sun-drenched sweetness and freshness.  Combine this with a douse of good quality white Muscadel and some pickling spice and voila!! You have a dazzling partner for a very tangy flavoured blue cheese.

You will need:
375ml white Muscadel
375ml water
1tspn. Pickling spice
2 ClemenGold (peeled and with toothpicks inserted horizontally to keep the segments in place)
2 Tbsp. sugar
Blue Cheese to Serve
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Method:
Place Muscadel, water and pickling spice and sugar in a saucepan.  Bring to the boil and reduce mixture slightly till thicker and syrupy.
Reduce heat and add the ClemenGold.  Simmer for 5 minutes until soft but firm.
Leave to cool, remove toothpicks and serve with Blue Cheese and biscuits.

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Warm pasta, pea and blue cheese salad

The recipe that I am about to share with you was inspired by a friend of mine as well as by a “hand-down” recipe book I received from another friend.

My family and I recently attended dinner at a friend’s house. Her husband prepared the most succulent fillet steak on the coals served with a creamy blue cheese sauce which he himself made. It was delicious. No doubt a braai is not complete without an array of beautiful salads which are normally prepared by the hostess. I am yet to attend a braai where the “man” has made the salads too. No disrespect intended towards the opposite sex but I’m merely referring to the norm. Our hostess brought out this delicious pea, ham and pasta salad which (strangely) I had never had before. I fell in love with its flavours and looked forward to trying it out myself.

Paging through a “hand-down” recipe book this morning, what do I stumble upon? Yip, you guessed it, a recipe very similar to that of my friend. I decided to make a couple of changes to this salad by making it Gluten free and adding other elements of my own. It’s a wonderfully light and fresh salad and can be eaten as a meal on its own.

You will need:
375g Gluten free pasta shells
200g frozen baby peas (defrosted)
½ cup coarsely chopped fresh mint
1 packet bacon bits
1 chorizo sausage (cubed)
Grated rind of 1 lemon
150g Blue cheese (cubed)

Buttermilk Aïoli – Add all ingredients together and combine well.

100g mayonnaise
50g buttermilk
Juice of a lemon
1 clove of garlic crushed

Cook pasta as per instructions and set aside.
Heat a bit of olive oil in a heavy based saucepan and fry bacon and chorizo together. Add the chopped mint, peas and lemon rind. Add the drained pasta, aïoli and lastly the blue cheese chunks. Toss well and serve.

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