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
1 cup of white
1 bottle (24 fl
oz) of canola oil
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.
the faint at heart, these can be
toned down by substituting Ashgrove Outback Cheese instead of the Red Chili.
Mushroom Caps with Ashgrove Farm Outback Red Cheese and Gwydir Grove Olive
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
Pinch of mountain
pepper spice (optional)
Pinch of cayenne
Salt and pepper
to personal preference
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
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
9oz Ashgrove Rubicon Red
cheese, cut into small cubes
2 eggs, beaten
1/3 oz breadcrumbs
Oil for deep frying
oz dried Porcini mushrooms
1 1/4 cups warm
5 cups vegetable or chicken stock
1 onion, finely chopped
9 oz Arborio rice
cup dry white wine or 1/5 cup dry vermouth
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.
onion and semi-dried tomato tartlets topped with Ashgrove Bush Pepper cheese
2lb pastry dough or raw
4 large yellow or red onions
1/2 oz red wine vinegar
1 cup semi-dried tomatoes
cup Béchamel sauce (white roux = 4Tbsp butter,
4Tbsp flour, 1 3/4 cups milk)
5 egg yolks
12 1/3oz Ashgrove Bush Pepper
dough and shape into small tart moulds. Blind
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.
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
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
20 baby beetroot and 4 large beets
10 1/2 oz of Ashgrove Cloth
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.
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.
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.