LET’S GET CHEESY – WITH CHEF MARTIN ANDERSON

first_imgChef Martin AndersonLet’s get cheesy!And before we start I’m not talking about my new found love of singing.Next March when you will see a different me when I take the stage as the part of King Herod for the Letterkenny Musical society’s production of Jesus Christ superstar, such a wonderful show and a wonderful cast but we have all that to look forward to. Cheese , love it or hate it …… no matter what colour , what flavour (or sometimes what smell it gives off ) has become a very important part of everyone’s lifestyle.It’s a great source of calcium taken in the correct quantities and even if you’re vegan or lactose intolerant there is a cheese now available for you.I’d love to meet the person that first discovered that mixing the juices from the stomach of an animal (rennet ) with milk actually produced cheese ! Yes folks that’s how real cheese is made , there is even an Italian cheese served with maggots in it , sweet and tasty they tell me !!The vegan option is made with chemicals and the lactose free version is made with soya milk so there are plenty of choices . Recently also in Italy the buffalo mozzarella cheese was withdrawn from the market as the grass was contaminated with chemicals and it tainted the milk and all the cheese had to be destroyed , that’s how fine an art it is making real cheese . If you’ve never tried buffalo mozzarella you really should it has a unique flavour not like the stuff you get on top of frozen pizzas .I’m a big fan of fresh Parmesan cheese grated on a Caesar salad , shaved over rocket leaves on simply tossed through fresh pasta so tasty , Parmesan however is not usually eaten on its own or part of a cheeseboard it can be very hard . Traditionally years ago cheese and port were served after the desert but that is a very rare thing to see now on restaurant menus .Cheese boards are another contentious issue with be , a wadge of red cheddar , grapes & stale crackers do not make a cheese board , there has to be at least four types of cheese , a hard , a soft , a blue & on some occasions a smoked , Brie or camembert no cream cheese on this one !!!At the moment we use , goats cheese , Brie , gubeen & mozzarella at The Catering Company and one of our most popular dishes at the coffee shop is a roasted tomato & herb Bruschetta, cranberry sauce , goats & gubeen cheese topped with pesto, so tasty too .Sometimes I’m confused by the price of some cheeses that are mass produced in factories, hard to believe milk can be so cheap and yet cheese so expensive. Some of these cheeses are really tasteless and with a best before date beyond comprehension , how is that possible ! So the next time you are out shopping look beyond the packets of cheese that you select by colour not flavour and discover some new cheese, you will be amazed !!This weeks recipe is for baked potato skins Baked potatoe skinsI have used grated red cheddar for this recipe just to be on the safe side , do give them a go they are fantastic.Baked potato skinsAllow 1 large baked potato per person.You will need.Large baked potatoes cooked and cooled.Seasoning.Paprika.Grated red cheddar cheese.0% fat Greek yogurtFilling of your choice.Chopped herbs of your choice.Garlic paste.Method.Pre-heat your oven to 170c. Cut your cooled potatoes in half and scoop out the centre and place into a bowl.Mash slightly and add the herbs, garlic, your choice of filling and a little yogurt.Fill the mix back into the potato and top with a little cheese and sprinkle with paprika.Place the filled potatoes onto a tray and reheat until the cheese is melted and the filling hot.Serve with tossed salad and salsa dressing.Some ideas for fillings.Tuna in brine.Bacon & cheeseChopped chicken & sweetcornChilli & coriander.Prawns & chopped tomato.Cooked Turkey mince.Quorn sausage, diced and stir fried.Mixed vegetables in your pesto.Raw egg mixed through the potato with scallions , make sure you cook these straight away though.These are an excellent starter, lunch or dinner main course.Allow 1 half for a starter or 2 as a main course, serve with a big tossed salad dressed in balsamic vinegar.LET’S GET CHEESY – WITH CHEF MARTIN ANDERSON was last modified: October 16th, 2015 by StephenShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)last_img read more