Cheese and Egg Recipes

Cheese and Egg Recipes


Cheese and Onion Pie

450g (1lb) Onions 
225g (8oz) Shortcrust Pastry 
225g (8oz) Cheddar Cheese 
1 tsp Mustard 
Black Pepper 

Preheat oven to 200°C; 400°F: Gas 6. 
Boil the sliced onions in water for 10 minutes and drain. 
Roll out half the pastry and line a 900 ml (2 pint) pie dish. 
Mix the onions grated cheese and mustard and place in the dish. 
Roll the other half of the pastry for the lid and cover the pie with roll.
Moisten the edge of the pastry with water, sealing the edges well. 
Cut a small hole in the centre to allow stem to escape. 
Brush with milk or beaten egg to glaze. 
Bake for 20-25 minutes.

Grilled Goats' Cheese with Relish

6 Slices White Bread 
3 Goats' Cheeses 
4-6 Tomatoes 
30ml (2 tbsp) Honey, warmed 
Oil for brushing 
25g (1oz) Sesame Seeds - combined with the following: 
1 Spring Onion 
Fresh Parsley 
Pinch Dried Chilli Flakes 
Worcestershire Sauce, to taste 
Black pepper

Pre-heat oven to 230°C; Gas 7 
Cut the bread into rounds and brush lightly with oil and bake on a pre-heated baking tray until crisp and lightly browned. 
Combine sesame seeds, finely chopped spring onion, finely chopped parsley and chilli flakes. 
Slice the cheeses in half and brush each slice with honey, roll in the mixture. 
Place the cheese on the croutons, bake in the oven until golden brown and soft. 
Peel, remove skin, de-seed and finely chop the tomatoes. 
Mix with the Worcestershire sauce and black pepper to taste. 
Spoon a some of the tomato relish on each plate and place a goats' cheese-topped crouton on top. 

Penbryn Cheese Pudding

285ml (½ pint) Milk 
110g (4oz) Cheddar Cheese 
85g (3oz) Fresh Breadcrumbs 
25g (1oz) Butter 
2 Eggs 
Pinch Dry Mustard 
Salt and Pepper

Pre-heat oven to 180°C: 350°F: Gas 4. 
Butter an ovenproof dish. 
Separate the eggs and lightly beat the yolks. 
Warm the milk and add to the eggs. 
Add the melted butter and mustard. 
Stir in the breadcrumbs and most of the cheese, mixing thoroughly. 
Whisk the egg whites to stiff peaks. 
Gently fold into the mixture. 
Top with the remaining cheese. 
Bake for 30-40 minutes until golden brown, well risen and just set in the centre. 
Serve with crusty bread.

Potted Cheshire Cheese

225g (8oz) Cheshire Cheese, grated 
50g (2oz) Butter, softened 
2 tbsp Sweet Sherry or Madeira 
¼ tsp Ground Mace or Allspice 
Melted Butter - for sealing

Blend the cheese, softened butter and spice to produce a smooth paste. 
Add the sherry (or Madeira), mix thoroughly. 
The amount of liquid required will depend on the moistness of the cheese. 
Place into ramekins, press down well and smooth the tops. 
Pour over enough melted butter to just cover the tops to provide a seal. 
Place in the refrigerator. 
(Will keep in the refrigerator for several weeks, providing the butter seal is unbroken.) 
Remove from the refrigerator at least an hour before serving. 
Serve with toast, bread with Suffolk Rusk fruit celery or chutney.

Warm Goats Cheese Salad

1 Lettuce 
1 Red Leaf Lettuce 
110g (4oz) Goat Cheese (Per Person) 
3 tbsp Chopped Hazelnuts 
2 tbsp Bread Crumbs 
Walnut Oil

3 tbsp Walnut Oil 
3 tbsp Olive Oil 
2 tbsp Red Wine Vinegar 
2 tbsp Lemon Juice 
Black Pepper

Pre-heat oven to 200 °C;; Gas mark 5. 
Pre-heat the grill to it's hottest setting. 
Mix the chopped hazelnuts and breadcrumbs together. 
Coat the cheeses with the walnut oil and roll them in the hazelnut mixture. 
Place the goat cheeses slices on a oiled (with walnut oil) baking sheet and cook until they begin melting. 
Then grill the cheeses until the tops are brown. 
For the dressing whisk the oils, lemon juice and vinegar together, add black pepper to taste. 
Break the lettuce into bite size pieces, dress add cheese..

Wensleydale Tarts

250g (9oz) Shortcrust Pastry 
225g (8oz) Onions, finely chopped 
150ml (¼ pint) Milk, warmed 
75g (3oz) Wensleydale Cheese, finely grated 
50g (2oz) Butter 
25g (1oz) Plain Flour 
15g (½oz) White Breadcrumbs

Pinch Freshly Grated Nutmeg 
Salt and Freshly Ground Black Pepper 
Pre-heat oven to 200°C; 400°F: Gas 6. 
Roll out pastry, line six 9 cm (3½ inch) baking cases. 
Blind bake (prick with fork and place a piece of greaseproof paper with some baking beans on pastry) for 15 minutes. 
Melt half of the butter in a frying pan, add the onions, fry gently until softened but not browned. 
Melt remaining butter in a saucepan, add nutmeg, cook gently for 30 seconds, stir in the flour. 
Gradually whisk in the milk until the sauce boils and thickens. 
Reduce to a gentle simmer, cook for 3-5 minutes. 
Add onions and half the cheese, allowing the cheese to melt, season to taste. 
Divide the sauce between the pastry cases. 
Sprinkle with a mixture of remaining cheese and breadcrumbs. 
Place under a moderate grill, heat until golden.

Whitley 'Goose'

450ml (¾ pint) Single Cream 
110g (4oz) Cheddar Cheese, grated 
4 Onions, whole, peeled 
Black pepper

Pre-heat oven to 200°C; 400°F: Gas 6. 
Place the onions in a saucepan, cover with lightly salted water. 
Bring to the boil, simmer for 15-20 minutes or until tender. 
Remove from the heat. 
Roughly chop the onions, mix with half the cheese, season to taste. 
Butter an ovenproof dish, add the cream. 
Add the onion mixture, stir gently. 
Top with the remaining cheese. 
Bake for 20-30 minutes, or until golden brown. 
Serve as an accompaniment to cold meats or with crusty bread.

Yorkshire Buck

450g (1lb) Cheshire cheese 
235ml (8 floz) Ale 
7 large Eggs 
6 slices bacon 
3 English muffins 
2 tbsp Dijon mustard 
1 tsp Dry mustard 
1 tbsp Butter 
¼ tsp Salt 
Worcester Sauce to taste

Melt the butter in the top of a double boiler (or a bowl over a pan of simmering water). 
Beat one of the eggs adding it and the salt, dry mustard, and Worcester sauce. 
Continue to stir until the cheese is melted and the mixture is smooth. 
Lower the heat and keep warm. 
Poach the remaining 6 eggs and keep warm 
Fry the bacon. 
Place the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and garnish with grated cheese. 
Serve immediately. 


Coldstream Baked Eggs

340g (12oz) Kipper Fillets 
200ml (7floz) Single Cream 
4 Large Eggs 
Salt and Black Pepper

Pre-heat oven to 190°C: Gas 4. 
Place the kippers in boiling water and simmer for 2 minutes. 
Drain and remove the skin and large bones. 
Lightly mash the fish with three parts of the cream. 
Season to taste 
Butter four ramekins. 
Divide the kippers between them, make a well in the centre of each. 
Crack an egg into the middle of each ramekin. 
Season and spoon the remaining cream over each. 
Bake for 10 mins or until the eggs are cooked as desired. 
Serve hot with toast.

Scottish Egg Casserole

450g (1lb) Leeks, cut into thin slices 
285ml (½ pint) Single Cream 
225g (8oz) Green Beans or Brocolli 
170g (6oz) Cheese 
6 Eggs 
1 Small Cauliflower 
½-1 tsp Dry Mustard 
Salt and Pepper

Cut the leeks into thin slices. 
Cut the florets from the cauliflower. 
Prepare the brocolli or green beans. 
Place into a saucepan of boiling water and simmer, covered for 10 minutes or until just tender. 
Pre-heat oven to 180°C: 350°F: Gas 4. 
Butter a large, casserole dish. 
Drain the vegetables and place into the cassreole. 
Stir in most of the grated cheese. 
Whisk the eggs with the cream, season to taste with salt, pepper and mustard 
Sprinkle the remaining cheese over the top. 
Cover and bake for 25-30 minutes or until the egg custard is set.

Eggs in Overcoats

6 Large Potatoes 
6 Eggs, plus 2 Egg Whites 
80ml (3fl) Milk, hot 
50g (2oz) Cheddar Cheese, grated 
50g (2oz) Butter, softened 
3 tbsp Cooked Ham, chopped 
2 tbsp Parsley, chopped 
2 tbsp Double Cream 
1 tbsp Malt Vinegar 
Salt and Pepper, to taste

Pre-heat oven to 200°C; 400°F: Gas 6 
Scrub the potatoes, prick with fork and bake for about an hour, or until cooked. 
Slice the top off each of the potatoes and scoop out the flesh into a bowl, reserving the skins. 
Mash the potato with the milk, butter and cream until smooth. 
Stir in the chopped ham and parsley, season to taste. 
Fold into the potato mixture, keep warm. 
Lightly poach the whole eggs in a large saucepan of water to which the vinegar has been added. 
Half fill each of the potato skins with the potato mixture, carefully add a poached egg. 
Cover with more of the potato mixture. 
Sprinkle the top of each potato with grated cheese. 
Place into a pre-heated oven or under a hot grill to brown.

Scotch Eggs

6 Eggs 
340g (12oz) Sausage Meat 
110g (4oz) Dried Breadcrumbs 
1 Lemon, grated zest only 
1 tbsp Parsley, chopped 
½ tsp Basil, Marjoram or Savory, chopped 
1 Egg, beaten 
Pinch Grated Nutmeg 
Salt and Pepper, to taste 
Oil for deep frying

Boil the eggs for 10-12 minutes, cool under cold running water. 
Peel and reserve the eggs. 
Place the sausage meat, lemon zest, herbs, nutmeg and seasoning into a bowl and mix thoroughly. 
Divide the mixture into six portions. 
Coat each of the boiled eggs with a portion of the sausage meat mixture, (wet hands make this easier). 
Roll each of the coated eggs first in beaten egg, then into the dried breadcrumbs. 
Heat the oil to 180°- 90°C 3(50°-375°F). 
Carefully add coated eggs to oil, being careful not to overcrowd. 
Fry for 4-5 minutes, until golden brown.
Serve cool, sliced lengthways with a green salad.

Somerset Minted Egg Pie

4 Eggs 
225g (8oz) Shortcrust Pastry 
225g (8oz) Cream Cheese 
50g (2oz) Cheddar Cheese, grated 
1 heaped tbsp Mint, chopped 
Pinch Grated Nutmeg 
Salt and Pepper, to taste

Pre-heat a baking sheet in an oven to 220°C: 425°F: Gas 7 
Butter a 19cm (7½ inch) pie dish, line with the pastry, reserving enough to make a lid. 
Thoroughly mix the cream cheese, cheddar cheese and season with salt, pepper and nutmeg. 
Spread the mixture over the pastry, making four hollows. 
Break the eggs into the hollows. 
Sprinkle over the mint and season lightly. 
Cover with a lid made from the remaining pastry. 
Place onto the heated baking sheet. 
Bake for 25 minutes 
Remove from the oven and cover with greaseproof paper (to prevent burning). 
Bake for a further 15 minutes. 
Allow to cool before serving. 
Serve with a chicory salad.

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