Walnut Blue Cheese Coins Food

WALNUT BLUE CHEESE COINS

Steps:

• In the bowl of a food processor, finely grind 1/2 cup walnuts. Add flour, salt, pepper, and baking soda; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until dough comes together, about 15 seconds.
• Preheat oven to 350 degrees. Transfer dough to lightly floured surface; divide into two equal parts. Using your hands, roll dough into two 1 1/2-inch-diameter logs. Coarsely chop remaining 1/2 cup walnuts; sprinkle over a clean work surface. Roll logs in walnuts. Wrap each log in plastic wrap, and chill until firm, at least 3 hours.
• Slice logs into 1/4-inch-thick coins. Transfer to ungreased baking sheet; sprinkle lightly with coarse salt. Bake until centers are firm to the touch, about 15 minutes. Transfer to a wire rack to cool. Store in an airtight container, at room temperature, 3 to 4 days.

PEAR, WALNUT & BLUE CHEESE TART

Steps:

• To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
• Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
• Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
• Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
• Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.

WALNUT AND BLUE CHEESE "WEDGE"

Steps:

• Glazed Walnuts: Preheat oven to 350°F Line a small baking pan with parchment paper. Combine oil and honey in small bowl. Add walnuts; toss to coat. Transfer to prepared baking pan; bake 12-14 minutes, stirring halfway through baking time. Remove from oven, Cool completely.
• Dressing: Whisk mayonnaise, sour cream, red wine vinegar and Worcestershire sauce together in a small bowl. Reserve 6 tablespoons of the blue cheese, stir in remaining cheese.
• Place each wedge of lettuce onto a plate. Drizzle with dressing, reserved blue cheese, cranberries and glazed walnuts. Serve immediately.
• Note: If dressing thickens after refrigeration, thin down with a little milk.

CHEESE COINS

Steps:

• Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor fitted with the metal blade. Pulse to combine. Add butter, and pulse until the mixture resembles coarse meal. Add cheese, and pulse until combined. With the machine running, add milk. Process until the dough comes together and is well combined.
• Transfer the dough to a clean work surface. Shape the dough into a 2-inch-wide log. Wrap with 2 layers of plastic wrap and refrigerate for at least 24 hours and up to 2 weeks or frozen for up to 4 weeks.
• Preheat the oven to 325 degrees. Slice the well-chilled log into 1/4-inch-thick slices. Transfer the slices to a baking sheet, and bake immediately, rotating the sheet halfway through baking, until the crackers are golden brown and firm in the center, 25 to 35 minutes. (The crackers should not get too dark around the edges.) Transfer to a rack to cool. The crackers may be made a day ahead and kept in an airtight container at room temperature.

BLUE CHEESE AND WALNUT POTATO SALAD

Steps:

• In a steamer set over boiling water, steam potatoes, covered, for 8-10 minutes, or until they are just tender.
• Transfer to a bowl and let cool.
• In a blender, puree cheese with mayonnaise, yoghurt, lemon juice and season to taste.
• Add all the remaining ingredients to the potatoes and top with dressing.
• Toss until combined well.

WALNUT WHIP AND BLUE CHEESE BRUSCHETTA

Steps:

• Rub the skins off the toasted walnuts.
• soak the walnuts and breadcrumbs in the mil and lemon juice for at least 1 hour, preferably longer.
• Blend this mix at high speed, dribbling in the olive oil and walnut oil a little at a time as you would for mayonnaise. If the whip looks too thick add a little warm water to slacken it. Add seasoning to taste.
• Toast the bread on a griddle until is slightly charred, then rub with the garlic and sprinkle with the olive oil and sea salt.
• Spread the bread with the walnut whip then crumble the blue cheese over and gently warm under the grill, top with rocket and a whole walnut.

ROASTED ASPARAGUS W/ BLUE CHEESE & TOASTED WALNUTS

Steps:

• Preheat oven to 425.
• Trim and wash asparagus then arrange in a shallow roasting pan.
• Drizzle olive oil over asparagus and sprinkle with salt and pepper.
• Toss asparagus to evenly coat.
• Roast in oven for 10-12 minutes.
• Remove from oven and immediately sprinkle with blue cheese, then top with walnuts.