Ok, this rarely happens in our household. In fact after tasting new cheeses all week long we try to keep the cheese consumption a little lower at home. Although, my waist line perhaps wouldn't agree with such statements.....
We tell our customers to always try and use their cheese including the rind as it can all be eaten and sometimes the rind has lots of flavour (a washed rind is a good example). However, what about in cooking? Well, cheeses such as Old Winchester and variety of cheddars can be added into sauces such as a ragu. This will really lift the dish providing a depth of flavour from the powerful cheese rind. If you don't fancy shredding your fingers with a grater as you have small fine pieces of cheese then just cut into small cubes and chuck into your saucepan. It will eventually melt and create a delicious finish.
So here is a delicious recipe to liven up your dinner table or even lunch.
Fully loaded Green Tart
Adapted from Jamie Oliver’s 30 Minute Meals
As a vegetarian for over 10 years, telling people you are not a fan of mushrooms or nut roast seemed to bring the fear of God. Things have moved on since then and this fantastic tart works well for a lunch as it can be prepared and cooked in advance. Just warm through and serve with a fruit or tomato chutney.
350g cheese (I generally prefer 2 different types of cheese that contrast e.g. ½ goat ½ cows milk cheddar). I would steer clear from a washed rind cheese that may overpower.
1 tsp Dried mixed herbs
1 lemon (grate the zest)
Teaspoon of oil
400g spinach / curly kale
1 x 270g pack of filo pastry
Smoked Paprika for dusting
Nutmeg for dusting
Turn your oven on to 200C/gas mark 6. Crack all the eggs into a mixing bowl and grate/crumble the cheese into the bowl. Add a pinch of pepper, dried oregano, zest of 1 lemon and a lug of olive oil.
Put the frying pan on the heat, add the oil and wilt the spinach/curly kale until it begins to wilt or soften. Add this into the egg mixture and put to one side.
Meanwhile, take the pastry out of the fridge. Lay a large sheet of greaseproof paper, approximately 50cm long, on the worktop, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange 4 filo pastry sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub some olive oil over them. Sprinkle over a good pinch of salt & pepper and a pinch of cayenne. Repeat until you have 3 layers. Don't worry about any cracked bits.
Grate your nutmeg into your egg mixture and pour this into the pan that has the filo sheets . Fold the filo sheets over the top and put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 25 minutes, or until golden and crisp.