Is there anything more satisfying than gooey, melting cheese? The answer for any foodie is a resounding ‘no’. If you’re as crazy about feta, brie or gouda as we are then you’ll love these mouth-watering recipes!
CORN ON THE COB WITH PIQUANTÉ PEPPERS AND FETA CHEESE
(Serves 4)
Ingredients
4 corn cobs, husked
10 ml (2 teaspoons) fresh lime juice
30 ml (2 tablespoons) real mayonnaise
125 ml (1/2 cup) feta cheese, crumbled
60 ml (1/4 cup) Diced Peppadew® Piquanté Peppers mild, drained
Method of preparation
Grill or barbecue the corncobs until they are cooked and slightly charred on all sides. This should take about 10 to 15 minutes.
Combine the remaining ingredients. When the corn is done, place them on a baking tray and douse them with the cheese mixture. Place under a hot grill for 2 minutes.
Allow to cool down for a minute or two and then serve with lots of napkins to wipe your hands and face. This is finger licking good stuff.
PIQUANTÉ PEPPER AND PINEAPPLE PRESERVE
(Serves 8)
This simple preserve is an excellent condiment to serve with a variety of cheese.
Ingredients
2 x 400 gm tins of pineapple pieces
1 lemon
100 ml sugar
30 ml (2 tablespoons) honey
45 ml (3 tablespoons) white wine vinegar
6 spring onions, finely chopped
salt and ground black pepper to taste
125 ml (1/2 cup) Diced Mild Peppadew® Piquanté Peppers, drained
Method of preparation
Drain the pineapple pieces and reserve 125 ml (1/2 cup) of the juice. Set the pineapple pieces aside.
Pare strips of the lemon rind and squeeze the juice. Place the lemon rind and juice, sugar, honey and vinegar in a saucepan. Place over a low heat, stirring occasionally, until the sugar has dissolved. Bring to the boil. Cook over medium heat for a few minutes until the sauce has thickened slightly.
Add the spring onions and the reserved pineapple juice. Cook the sauce until thick and syrupy, stirring frequently. Add the pineapple pieces and piquanté peppers and cook until most of the liquid has evaporated. Remove from the heat and season with salt and ground black pepper to taste.
Spoon the relish into warm sterilized glass jars, cover and seal. Allow to cool down.
Serve with cheese.
Store in the refrigerator. Will keep for 3 months
PIQUANTÉ PEPPER BUTTERNUT AND GOAT CHEESE SAVOURY TART
(Serves 6)
The savoury custard used in the filling is flavoured with stewed garlic and it is simply delicious. Serve a generous slice with a green salad for a lunchtime treat.
Ingredients
1x23cm ready baked short pastry shell
Filling
45 ml (3 tablespoons) olive oil
2 onions, thinly sliced
250 gm butternut, cubed
250 gm Whole Hot Peppadew® Piquanté Peppers, drained and halved
100 gm goat cheese, cut into 1 cm thick slices
Savoury custard
8 large garlic cloves
375 ml (1 ½ cups) cream
30 ml (2 tablespoons) fresh herbs, such as thyme, oregano and tarragon
3 eggs
salt and white pepper to taste
Method of preparation
Preheat the oven to 180 ˚C
Prepare the filling
Heat 15 ml of the olive oil in a large saucepan and sauté the onions until softened and just starting to brown. Transfer from the frying pan to a bowl with a slotted spoon to drain the excess oil. Set aside.
Toss the butternut with 30 ml of olive oil in a roasting tin and season with salt. Roast in the oven for 30 minutes until the butternut is cooked and starts to brown. Transfer from the roasting tin to a plate with a slotted spoon to drain the excess oil. Set aside.
Make the savoury custard
Simmer the garlic in enough water to cover for 30 minutes until very soft. Drain and cool down. Skin the garlic and mash to a paste.
Infuse the cream with the herbs. Place the herbs with the cream in a saucepan and bring to the boil.
Remove from the heat immediately and set aside for 30 minutes.
Stir a little cream into the mashed garlic and then stir the garlic into the cream. Mix well. Beat the eggs and mix into the cream. Set aside.
Prepare the tart
Spoon the onions, butternut and piquanté peppers onto the pastry shell.
Pour over the custard and place the goat cheese slices on top.
Bake in the oven for 35 minutes until the custard is set.
Remove from the oven and rest the savoury tart for 3 minutes. It is now ready to serve.
Throwing a dinner party this weekend? We’ve got the perfect meal all planned out for you, here.
