Surrey Homes | SH50 | December 2018 | Health & Beauty supplement inside

Wine+
Parma ham has an oily
texture but the nutty hard cheese
adds a more complex element to the
canapé. A lovely rich, delicately-oaked
Chardonnay would make a fabulous
match, so pair with Florent Rouve Viré-
Cléssé 2016, M&S £14. Made from
100% Chardonnay from the Mâcon,
the wine is rounded with peach,
honeysuckle and citrus aromas
and a hint of vanilla
oak.
Food
Parma ham and
Gruyère gougères
Baked Camembert with
cobnuts and honey
Makes 20 canapés Prep time: 90 minutes.
Choux pastry
• 200ml/7fl oz cold water
• 85g/3oz unsalted butter,
plus extra for greasing
• 115g/4oz plain flour
• pinch salt
• 3 medium eggs, beaten
Cheese sauce
• 150ml whole milk
• 250ml double cream
• 50ml white wine
• 50ml hot vegetable stock
• 1 bay leaf
• 4 tbsp plain flour
• 50g salted butter
• 150g grated Gruyère
• 5 pieces of Parma ham
Preheat the oven to
1200C/400F/Gas 6. Place
the water and butter into a
large saucepan and heat gently
until the butter has melted.
Turn up the heat, then pour in
the flour and salt all in one go.
Remove from the heat and
2 beat the mixture vigorously
until a smooth paste is formed.
3Once the mixture comes
away from the side of the
pan, transfer to a large bowl.
Beat in the eggs, a little at a
time, until the mixture has a
soft dropping consistency.
Grease a large baking sheet.
4Using a piping bag and
plain 1cm/½in nozzle, pipe
the mixture into small balls
across the baking sheet.
To make a crispier top, gently
rub the top of each ball with a
wet finger.
5Bake for 12–15 minutes
until risen and golden.
Remove, cool and hollow out.
6Pour cream, stock, milk,
bay leaf, wine and grain
mustard into a large saucepan
and bring to the boil.
In a separate pan melt butter
over a medium heat then
add flour and cook until the
mixture has a sandy texture.
7Slowly pour the warm
cream and milk mix into
the flour mixture and whisk
until smooth. Remove from
heat, take out bay leaf and add
cheese. Leave to cool.
8Take 5 pieces of thinly
sliced Parma ham and grill
until crispy, then leave to cool.
9Fill the choux buns with
the cheese sauce, warm and
poke in the crispy Parma ham
to serve.
Serves 6-8 Prep time: 5 minutes. Cooking time: 35 minutes.
• 150g to 200g round
Camembert (we like the
local Chaucers Kentish
Camembert)
• 50g roughly chopped
Kentish cobnuts or
hazelnuts
• 2 tbsp (30ml) local honey
• 1 baguette or epi
Preheat oven to 180C. Take
1 the scored cheese out of the
wooden box. Score the top of
cheese crossways to make
an ‘X’ pattern. This helps
the heat penetrate to the
middle.
2
Wrap it in
parchment paper and
place onto a baking tray.
Cook in the pre-heated
oven for 25 minutes until
runny inside.
3Place the warm cheese
onto a wooden board
with either some sliced warm
baguette, or pain d’epi.
Drizzle the cheese with
4 the honey, scatter on the
cobnuts and serve while still
warm.
Wine+
Such a tasty canapé with
lots of runny cream cheese
requires a wine with palatecleansing
acid but some sweetness
due to the honey, try Majestic’s
Mahana Riesling, Nelson, New
Zealand £11 for perfect
balance between sweetness
and acidity.
Kent Wine School is an independent wine education company offering
fun-filled wine tastings and courses in Guildford in Surrey. No previous
experience required! They offer everyone a chance to taste and learn in a
relaxed setting, improve your confidence in buying wine and make new
discoveries, and friends, along the way.
01306 898569 07436 072518 surreywineschool.com
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