Mustard Seed Cheddar Sticks Food

MUSTARD-SEED CHEDDAR STICKS

Steps:

• Preheat oven to 400°F. and line a large baking sheet with parchment paper.
• Cut butter into bits and in a food processor pulse with flour, 1 teaspoon salt, and cayenne until mixture resembles coarse meal. Add Cheddar and pulse until mixture forms a dough. Form dough into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes, and up to 2 days.
• On a lightly floured surface with a lightly floured rolling pin roll out dough into a 16- by 4-inch rectangle (about 1/4 inch thick). Trim edges of rectangle and lightly brush rectangle with water. Sprinkle rectangle with mustard seeds and remaining 2 teaspoons salt. Gently roll rolling pin over dough to make seeds and salt adhere.
• With a sharp long knife cut rectangle crosswise into roughly 1/3-inch-wide sticks. Transfer sticks with a spatula to baking sheet and arrange about 3/4 inch apart. Bake sticks in middle of oven until golden, about 10 minutes, and transfer to a rack to cool. Cheddar sticks may be kept in an airtight container at cool room temperature 1 week, or frozen 1 month.

MUSTARD-SEED CHEDDAR STICKS

Steps:

• Cut butter into bits and in a food processor pulse with flour, 1 teaspoon salt, and cayenne until mixture resembles coarse meal.
• Add Cheddar and pulse until mixture forms a dough.
• Form dough into a disk.
• Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes, and up to 2 days.
• Preheat oven to 400°F.
• and line a large baking sheet with parchment paper.
• On a lightly floured surface with a lightly floured rolling pin roll out dough into a 16- by 4-inch rectangle (about 1/4 inch thick).
• Trim edges of rectangle and lightly brush rectangle with water.
• Sprinkle rectangle with mustard seeds and remaining 2 teaspoons salt.
• Gently roll rolling pin over dough to make seeds and salt adhere.
• With a sharp long knife cut rectangle crosswise into roughly 1/3-inch-wide sticks.
• Transfer sticks with a spatula to baking sheet and arrange about 3/4 inch apart.
• Bake sticks in middle of oven until golden, about 10 minutes, and transfer to a rack to cool.
• Cheddar sticks may be kept in an airtight container at cool room temperature 1 week, or frozen 1 month.
• Makes about 45 sticks.

GRILLED CHEESE WITH GRAINY MUSTARD

Steps:

• Preheat oven to 300 degrees. Spread butter over one side of each slice of bread.
• Arrange bread, butter side down, on a piece of plastic wrap or wax paper. Spread each slice of bread with mustard. Arrange cheese over 4 slices of bread, and sandwich together with remaining bread, butter side out.
• Set a large cast-iron skillet over medium heat. Cook sandwiches in batches in skillet. Using a spatula, press down firmly on sandwiches. Cook until bread is golden brown, 2 to 3 minutes. Reduce heat to medium low. Turn sandwiches over, press down with spatula, and cook until bread is golden and cheese is starting to melt, about 2 minutes more. Transfer to a baking sheet, and place in oven. Bake until cheese is completely melted. Serve immediately.

CHEESE & MUSTARD STRAWS

Steps:

• Cover half the shortcrust pastry sheet with grated cheddar, mustard powder and cayenne. Fold the pastry over like a book and roll lightly with a rolling pin to seal.
• Cut into 1cm strips, then halve each strip and twist 2-3 times. Place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, brush with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins or until golden and crisp.

MUSTARD CHEDDAR CRACKERS

Steps:

• Blend together butter, cheese, and yolk in a food processor until smooth. Add remaining ingredients and pulse until just combined. (If you have a small processor, divide butter mixture after blending and pulse with remaining ingredients in 2 batches.) Transfer dough (it will be very soft) to a bowl and chill, covered, 15 minutes.
• Halve dough, then shape each half into a 12-inch log on a lightly floured surface. Wrap logs in wax paper and foil, then chill until firm, at least 4 hours.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
• Unwrap logs and cut into 1/8-inch-thick slices with a sharp thin knife, then arrange slices about 1 inch apart on baking sheets. Bake in batches, switching position of sheets halfway through baking, until pale golden, 12 to 15 minutes. Transfer crackers to racks to cool, about 5 minutes. Line sheets with clean parchment between batches.