recipe ideas

Atomic Jalapeno Poppers with Ashgrove Red Chili Cheese
(not for the faint at heart.................these are HOT!)

12 small to medium whole jalapeno peppers
6 to 8 ounces of finely diced Ashgrove Red Chili Cheese, room temperature
2 cups of breadcrumbs
1 cup of white flour
2 eggs (beaten)
1 bottle (24 fl oz) of canola oil

Cut the stems off each pepper and clean out the seeds and insides carefully without cracking them. Push the cheese into the peppers cavity. Roll the stuffed jalapeno pepper in the four, dip it in the egg mixture then roll it in the breadcrumbs.

In a heavy pot heat the whole bottle of oil, these peppers are deep-fried.  When the oil is ready using tongs start to a few peppers in at a time. You'll know they are ready when they turn brown and float to the top.

Best served with a very cold ranch dressing.

For the faint at heart, these can be toned down by substituting Ashgrove Outback Cheese instead of the Red Chili.

Stuffed Mushroom Caps with Ashgrove Farm Outback Red Cheese and Gwydir Grove Olive Oil

12 large mushrooms
1/3 cup of diced Ashgrove Outback Cheese
4 to 5 cooked strips of bacon, crumbled 
3/4 cup of seasoned bread crumbs
3 finely diced cloves of garlic
3 Tablespoons of Gwydir Grove Australian Mountain Pepper infused OliveOil
1/8 cup of finely chopped parsley
Pinch of mountain pepper spice (optional)
Pinch of cayenne pepper
Salt and pepper to personal preference

Clean the mushrooms carefully removing the stems and  leaving a hollow.  Save a few of the stems and finely chop them for the stuffing mixture.  With a grapefruit spoon you can make a deeper hollow in the mushroom, trying not to break the mushroom.

In a bowl, mix together all of the ingredients listed above thoroughly.  Place the mushrooms in a buttered and oiled (approximately one tablespoon of each) baking dish or cast-iron skillet and begin stuffing until all the stuffing is gone.

Pre-heated oven to 375 degrees F.  Place the mushrooms in oven and cook for 20 to 25 minutes or until stuffing is a dark golden brown.

Suppli al Telefono

1 1/2 oz fresh, finely chopped parsley
9oz Ashgrove Rubicon Red cheese, cut into small cubes
2 eggs, beaten
5 1/3 oz breadcrumbs
Oil for deep frying
1/3 oz dried Porcini mushrooms
1 1/4 cups warm water
5 cups vegetable or chicken stock
1oz olive oil
1 onion, finely chopped
1 clove garlic, pressed
9 oz Arborio rice
2/3 cup dry white wine or 1/5 cup dry vermouth
1 oz butter
Ground salt and pepper for seasoning

Soak the mushrooms in the warm water for 20 minutes, strain and add the liquid to the stock and bring this mixture to a simmer.  Finely chop the mushrooms.  Heat the oil in a pan and sauté the onion, garlic and mushrooms for 5 mins.  Gradually add the rice and cook for 2 minutes, stirring. Season with salt and pepper. Pour in the wine or vermouth and stir until this liquid is absorbed.  Pour in ¼ of the stock, bring to boil and continue cooking and stirring gently until this liquid is also absorbed.  Continue this process until the rice is cooked but retaining a little 'bite'. Stir in butter.

Stir the parsley into the Risotto and allow to cool completely.  Shape the risotto into balls with a cube of cheese in the centre of each.  Chill really well before crumbing the outside of each. (flour, egg and breadcrumbs).  Chill again.  Heat the oil to 350 degrees F and cook the rice balls for 3 minutes.  Drain on kitchen paper and serve at once garnished with fresh herbs.

Caramelised onion and semi-dried tomato tartlets topped with Ashgrove Bush Pepper cheese soufflé

2lb pastry dough or raw pie crust
4 large yellow or red onions
4Tbsp butter
1/2 oz red wine vinegar
1Tbsp brown sugar
1 cup semi-dried tomatoes
1 1/4 cup Béchamel sauce (white roux = 4Tbsp butter, 4Tbsp flour, 1 3/4 cups milk)
5 egg yolks
6 egg whites
12 1/3oz Ashgrove Bush Pepper cheese

Roll out dough and shape into small tart moulds.  Blind bake.  

Slice onions thinly and soften in butter over low heat.  Increase heat and begin to colour the onions.  Add sugar and vinegar and continue to cook until the onions take on significant colour and there is no liquid left.

Slice 5 1/3oz Ashgrove Bush Pepper cheese into small pieces and lay a piece in each tart. Add a small amount of onions followed by one piece of semi-dried tomato.

Bring Béchamel to boil, remove from heat and whisk in egg yolks very quickly.  Add remaining Ashgrove Bush Pepper cheese; grated or chopped.  Whisk egg whites until stiff peaks form.  Mix 1/3 of egg whites to the Béchamel and cheese sauce.  Carefully fold in the remaining egg white until a consistent mix is obtained.  (Be careful not to be too heavy-handed as all the air will be released from the egg whites.)  Spoon a small amount on top of each tart and cook for 5 minutes in pre-heated oven at 410 degrees F.  Serve immediately.

Ashgrove Cloth Matured Cheddar, Beef and Garlic Roasted Beetroot Canapés

1 packet Polenta made according to instructions
Eye fillet of beef cut into small medallions, approximately .35oz each
20 baby beetroot and 4 large beets
3 garlic cloves
10 1/2 oz of Ashgrove Cloth Matured Cheddar

Spread Polenta on tray approximately 1/2 in thick. Cut Polenta into small rounds approximately 1 to 1 1/2 in diameter.  Par-boil beetroot until almost cooked.  This will speed up the roasting process and prevent excessive drying out.  Skin beetroot, slice thinly, and if using larger beetroot, cut into rounds the size of Polenta.  

Melt a little butter onto baking tray and wipe the skinned, bruised garlic through the butter.  Leave the garlic on the tray.  Place beet slices on the tray and roast at 410 degrees F for 10 to 15 minutes.

Sear each piece of beef in a hot pan on both sides and season.  Place a thin slice of Ashgrove Cloth Matured Cheddar on each Polenta round followed by beetroot slice, a beef medallion and topped with another slice of cheese.  Place on tray and cook at 410 degrees F until Cheese has melted.  Serve immediately.