Apple Rings & Bacon
Ingredients
2 medium sweet apples (enough for 4 apple rings)
8 rashers unsmoked back bacon
Kefalos Cheddar cheese, sliced
black pepper
2 spring onions, finely chopped
1 large tomato, finely chopped and deseeded
1 tablespoon butter
Method
Grill the bacon until really crisp.
Chop bacon up into small pieces and put into a bowl.
Cut four good rings from the apples, leaving the peel on.
Remove the core from the four rings.
Gently fry the apple rings in the butter until they are lightly coloured and slightly soft.
Add to the bacon the tomato and spring onions.
Season with black pepper.
Place the apple rings on a greased, shallow oven proof dish.
Pile the bacon mix in the centre of each apple ring.
Top with several thin slices of Cheddar cheese.
Put under a hot grill until the cheese melts and colours slightly.
Serve with a crisp green salad.
Kefalos Cheese Garlic Pate
Ingredients
1/2 oz butter
1 garlic clove, crushed
3 spring onions, finely chopped
2 tablespoons chopped mixed fresh herbs, such as parsley, chives, marjoram, oregano and basil
6oz Kefalos cream cheese
4oz mature Kefalos Cheddar cheese, finely grated
4 – 6 slices of white bread from a medium cut sliced loaf, crusts removed
mixed salad leaves and cherry tomatoes to serve
ground paprika to garnish
Method
Fry the garlic and scallions gently in the butter until softened.
Allow to cool.
Put the cream cheese into mixing bowl and beat until soft.
Add the cooled garlic and spring onions.
Stir in the herbs, mixing well.
Add the cheddar cheese and work the mixture together to form a stiff paste.
Make into a heart shape.
Chill until ready to serve.
To make the Melba toast put the bread into a low oven until crisp and golden.
Cut into triangles if liked.
Sprinkle a little paprika onto the paste.
Serve with a crisp salad of choice.
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Aubergine, Basil & Kefalos Mozzarella
Ingredients
1 aubergine sliced thinly lengthways
2 tablespoons olive oil
1 garlic clove crushed
4 teaspoons green pesto
4 slices of Kefalos mozzarella cheese
salt and pepper
Method
Choose 4 evenly sized slices of aubergine.
Heat the olive oil in a frying pan with the garlic.
Fry the aubergine slices very gently in the olive oil until really soft.
Place the slices on some kitchen paper to absorb excess oil.
Spread 1 teaspoon of pesto onto each slice of aubergine.
Put a slice of mozzarella cheese on to one half of each aubergine slice and fold the other half over it.
Season with a little salt and pepper.
Put the four aubergine "parcels" onto a greased baking tray.
Cook at 180 degrees C. for about 10 minutes.
Serve with a chopped red onion and tomato salad and a few stoned black olives.
Kefalos Parmesan Cheese Straw
Ingredients
125g butter, softened
75g grated Kefalos Parmesan cheese
125g plain flour
1/4 teaspoon salt
a pinch of cayenne pepper
4 tablespoons milk
Method
In a small mixing bowl, beat butter and Parmesan cheese until well blended. Add the flour, salt and cayenne; mix well. Divide dough in half. On a lightly floured surface; roll each portion into a 45x7cm rectangle. Cut into 7x1cm strips.
Place 2cm apart on lightly greased baking trays; brush with milk. Bake at 180 C on Gas 4 for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Fried Kefalos Mozarella
Ingredients
6 small (1 1/2 inch, or 4cm diameter) mozzarella balls
An egg, lightly beaten
Breadcrumbs
Oil for frying
Preparation
Begin by slicing your mozzarella balls in half and setting them to drain in a strainer; if you have time, for 2 hours. Otherwise, if you have one of those centrifuges one uses to drain salad, give the pieces a quick spin, turn them, and spin them again.
In either case, dredge the slices in the beaten egg, and again in the breadcrumbs, put them on a cookie sheet lined with wax paper, and chill them in the freezer for a half hour.
Fry the mozzarella disks for about a minute in hot oil. Arrange them on a serving dish, salt them well, and serve them at once with a tossed salad, crusty bread, and a brisk white wine, for example Gavi.
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Cheese Broccoli tartlet
Ingredients
shortcrust pastry (made with 3oz plain flour and 1 1/2oz butter)
1/2 oz butter, melted
2 dessertspoons fresh broccoli, finely chopped
2 oz Gruyere cheese, grated
2 floz cream
2 floz milk
2 eggs
1/2 level teaspoon salt
Method
Grease four 4 inch patty tins.
Roll out the pastry on a floured surface to a medium thickness
Cut out four rounds with a suitably sized cutter.
Place the pastry rounds into the greased patty tins.
Brush the pastry with the melted butter and put in fridge for 15-30 minutes.
Remove from the fridge.
Divide the broccoli between the four pastry cases and cover with the equally divided cheese.
Whisk together the cream, milk, eggs and salt.
Spoon this mixture equally over the broccoli and cheese in the pastry cases.
Bake at about 200 degrees C. for approx 30 minutes or until firm and nicely browned.
Tzatziki
Ingredients
16 ounces (2 cups) of thick Kefalos Greek yoghurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Method
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
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