English Style Pounded Cheese Food

OLD-FASHIONED POUNDED CHEESE WITH WALNUTS AND PORT SYRUP

Steps:

• To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup), about 3 minutes. Let cool to room temperature.
• Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth.
• Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup.
• Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.

ENGLISH STYLE POUNDED CHEESE

Steps:

• In small, heavy bottomed bowl, mix softened butter, Port, honey, curry powder and pepper. Don't worry if the Port doesn't blend with butter right away. Add both cheeses.
• Using a pestle or the bottom of a heavy cup, mash cheeses with the other ingredients until Port is incorporated into butter and cheeses, leaving some discernible bits of cheese.
• Scrape into a cup, jar, or crock. Swirl melted butter over the surface. Chill.
• This will keep well in the fridge for up to 3 days.
• Serve with bread of crackers.

HOMEMADE ENGLISH ALE MUSTARD WITH GARLIC

Steps:

• Grind the mustard seeds to a smooth powder using either an electric spice grinder or a coffee grinder.
• Transfer the ground seeds to a bowl and add the flour, crushed garlic and salt.
• Gradually whisk in the ale until it takes on a smooth, creamy consistency.
• Spoon the mustard into sterilised jam jars and secure with well-fitting lids.
• Leave to mature for at least 2 weeks in a cool place before tasting.

CHEESY STUFFED PANCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Heat the mascarpone in the microwave for 1-2 mins, or until loosened. Stir in the chives and half of the grated hard cheese, then season generously with black pepper and a good pinch of salt.
• Line a baking sheet with baking parchment. Spread the mascarpone mixture over half of each of the pancakes, then top with the ham, if using (or if using salmon, top the pancakes with it just before serving instead). Fold the pancakes in half, then in half again to create a triangle shape and transfer to the baking sheet. Sprinkle over the remaining grated cheese and bake for 15 mins, or until golden and bubbling. Sprinkle over some chives to serve.