8 Thursday <strong>January</strong> <strong>11</strong> <strong>2024</strong> Walk, Run, Fun! 6km and 12km 17 th March <strong>2024</strong> Supporting charity www.city2surf.co.nz
Thursday <strong>January</strong> <strong>11</strong> <strong>2024</strong> 9 The best things in life are cheesy “Cheese can be complicated but it doesn’t have to be,” say siblings Sam and Elle Studd, self-professed cheese experts. “It can be expensive, but there are ways to enjoy it without overly stretching the budget. It can also be an intimidating topic if you don’t know where to start, but all you have to do is take that first step.” In their new book they explore the best ways to enjoy cheese – where to buy it from, what to pair it with and how to cook with it. A twizzle of puffed pastry with cheese – a primo party starter circa 1985! Great for using the off-cuts of cheese lurking in the fridge. Sam and Elle recommend using camembert from Normandy for its barnyard funk. Industrial versions of camembert will taste bland and don’t melt as well, and they’ll often ooze a pool of oil, which isn’t the sultry look they’re going for here, especially for sharing with pals. Gooey Baked Camembert Serves 4 as a starter Ingredients 2 garlic cloves, peeled 250g Normandy Camembert, in Eighties Cheese Straws Makes 24 Ingredients 2 sheets of frozen puff pastry, just thawed 1 egg, lightly beaten 1 tsp smoked paprika 100g Parmigiano Reggiano, finely grated 60g halloumi, finely grated sea salt flakes Chilli butter 50g unsalted butter, melted 1 tsp chilli oil ½ bunch of chives, finely sliced Method • Preheat the oven 200 deg C conventional. Line a large baking tray with baking paper. its box 2 Tbsp cider 4–5 sprigs of thyme, leaves picked freshly ground black pepper crusty bread, to serve Method • Preheat the oven to 200 deg C conventional. • In a small saucepan, blanch the garlic cloves in boiling water for 1–2 minutes, until softened. Drain and slice the garlic. • Remove the wax paper from the cheese and return it to the box, with the lid on the bottom. Pierce the cheese in six places • Brush the pastry sheets with some of the beaten egg and sprinkle over the paprika. Combine the cheeses and sprinkle over the top, then use a rolling pin to roll over the cheese and press it into the pastry. • Fold the pastry sheets in half and roll again with the rolling pin to firmly enclose the cheese layer. Cut the pastry sheets into 2cm-wide strips, then twist each strip and place on the prepared tray. Brush with the remaining beaten egg, then sprinkle with salt and bake for 15–20 minutes, until golden brown. • Meanwhile, to make the chilli butter, combine the butter, chilli oil and chives in a bowl. Remove the cheese straws from the oven, brush with the chilli butter and serve. with a small, sharp knife and gently push the garlic into the cheese. • Spoon over the cider, making sure it seeps into the cheese, and scatter the thyme over the top. • Season with freshly ground pepper, to taste. • Wrap the base of the box tightly in foil or tie with string to keep the box together. • Place the cheese on a baking tray and bake for 10–15 minutes, until hot and bubbling and the cheese centre is liquid. • Serve immediately, dipping the crusty bread into the molten cheese. CHEESE BOARD TIPS • Store cheese in the vegetable drawer in the fridge • 14°C to 16°C is the optimum temperature for serving cheese • Remove cheese from its packaging and sit at room temperature at least one hour before serving, covered with a damp linen cloth or tea towel. • Blue cheese only needs 30 minutes at room temperature, covered again. • Start compiling your cheese board one hour before serving adding charcuterie and condiments 15 minutes before. • Choose your surface – large plates or surfaces are best and dark surfaces make white cheeses pop. • Make cheese the star of the show by adding it first then adding the pairings one at at time followed by bread or crackers. Why choose total realty? Reason #7 We don’t need a flashy office in every suburb to sell your home! We keep our overheads low and pass the savings on to you! AT 1 .5% TOP QUALITY SERVICE *GST, admin & minimum fee apply. A FA I R E R R AT E “ ” We had a great experience with Total Realty. Paul was so easy to deal with and incredibly professional and really valued his honest feedback. Sarah & Ben Paul Trainor 022 070 0759 paul@totalrealty.co.nz Licensed Agent REAA 2008 Total Realty Limited, MREINZ Licensed Agent REAA 2008