Wine-lands Medley Cheeseboard
Recipe by: Lesego Matuludi
Spicy Citrus Marmalade
Ingredients
1/2 cup water
1 cup worth freshly squeezed citrus juice (grapefruit, orange and lemon)
1 cup citrus segments (grapefruit, orange and lemon)
1/2-1 cup worth of citrus zest, julienned (grapefruit, orange and lemon)
2 tbsp chilli flakes
1 3/4 cups sugar
1 tsp salt
Method
- Wash and dry your citrus. Using a sharp vegetable peeler or paring knife, remove the brightly colored zest – and only the brightly colored zest, be sure to leave behind any and all of the white pith directly underneath as it is very bitter.
- Thinly slice the zest. Keep bigger pieces for a chunkier marmalade, and ribbon-like strips for a more spreadable result. Set the zest aside.
- Segment your citrus as much as possible and with the remaining fruit squeeze out enough required juice.
- Combine the zest, fruit, juice, water, chilli flakes, salt and sugar in a large, heavy pot and bring to a boil. Stir just until the sugar dissolves, then stop stirring. Bring the heat down to a medium low and allow the marmalade to cook down.
- Place a couple of small plates in the freezer to chill.
- Once the marmalade has reduced and is a thin syrup consistency put a dollop of the
mixture on a chilled plate. Swirl the plate to spread the mixture a bit and drag a
spoon through the mixture. If the marmalade is set, the spoon will leave a trail, and you’ll still be able to see the plate where you dragged the spoon. - Take the marmalade off the heat and let it sit for 5 minutes. Let the marmalade fully cool down before serving and/or storing.
Basil Sablé
Ingredients
200g flour
30g almond flour
1/2 tsp baking powder
1 tbsp powdered sugar
Pinch of salt
10g freeze dried basil
100g butter
2 egg yolks
1-2 tbsp cold water (if necessary)
Method
- Preheat oven to 180*C.
- Place the room temperature butter in a large bowl and mix with an electric mixer until
creamy and pale in colour. Add flour, almond flour, baking powder, sugar, salt and dried basil then mix until flour resembles wet sand. Add the egg yolks and give a quick mix until a dough forms, if there are still too many dry flour bits add water a little at a time until you have a thick non-sticky dough. - Tip the dough onto a clean surface to form a uniform dough, cling wrap the cookie dough and let it chill in the fridge until firm.
- Line a baking tray with a silicone mat. Roll out your dough to about half a cm thickness and cut out your cookies with a cookie cutter. Place on a prepared silicone mat, and top the cookies with another silicone mat to ensure an even thickness after baking. Bake for 15-18 minutes until just golden brown around the edges. Set aside on a cooling tray to cool.
Strawberry Sablé
Ingredients
350g flour
50g almond flour
1 tsp baking powder
150g powdered sugar
1/2 tsp salt
40g freeze dried strawberries
190g butter
80g eggs, whisked
Method
- Preheat Oven to 170*C.
- In the bowl of the stand mixer reverse cream the butter with flour, almond flour, baking
powder, sugar and salt and mix on a medium speed until the mixture resembles wet sand. Break up the freeze dried strawberries to a chunky powder and add to the flour, then add the eggs and mix until your dough forms. - Tip the dough onto a clean surface and gently knead in any dry bits of flour. Cling wrap the dough and rest in the fridge until firm.
- Line a baking tray with a silicone mat. Roll out your dough to about half a cm thickness and cut out your cookies with a cookie cutter. Place on a prepared silicone mat, and top the cookies with another silicone mat to ensure an even thickness after baking. Bake for 15-18 minutes until just golden brown around the edges. Set aside on a cooling tray to cool.
Cheese Scones
Ingredients
2 eggs
1/2 cup plain yogurt
1/2 cup milk
1/2 tsp Dijon mustard
3 cups flour
1/3 cup sugar
2 tbsp baking powder
1/2 tsp salt
2 tbsp onion powder
1/2 tsp white pepper
100g butter
100g cheddar cheese, grated
Method
- Preheat oven to 190*C
- In a medium bowl whisk together the yoghurt, milk, eggs and mustard then set aside.
- In a stand mixer add all the dry ingredients then rub-in the butter into flour until it
resembles wet sand and then add the cheese and mix until the cheese is evenly distributed.
Add the wet ingredients and mix until loosely combined. - On a clean floured surface fold dough into a homogenous and evenly dough. Roll out to
about 2-3 cm thick and cut out scones with a round cookie cutter and place on a baking tray lined with parchment paper, brush the top of your scones with whisked egg yolk and bake in the oven for 15 to 20 minutes until golden brown. Set aside on cooling.
Coriander Oil
Ingredients
Handful of fresh coriander
1/4 cup olive oil
1/4 cup canola oil
Method
- Blanch coriander in boiling for a few seconds then cool in ice cold water.
- Blend blanched coriander with oils until the coriander is evenly blended. Strain over a
cheesecloth and set aside.
Baked Camembert
Ingredients
1 disc of Camembert
1/4 cup walnuts
Pinch of salt
2 tbsp honey
Method
- Preheat oven to 180*C.
2. In a small baking tray throw in all your walnuts.
3. In a separate baking tray place your camembert cheese on parchment paper and score the
top of the cheese.
4. Bake both your nuts and the cheese for 10 minutes in the oven, be sure to keep an eye on the nuts so that they don’t burn.
5. Remove from the oven then top the cheese with the toasted nuts. Sprinkle it with salt and finish with a drizzle of honey.
6. Serve warm.
Cheeseboard Assembly
- Start by placing the warm Camembert.
- Place a generous dollop of cream cheese on the board then hollow the cream cheese and
pour the coriander oil in the hole. - Arrange the cookies and scones around the cheeses.
- Fill any leftover gaps with some chopped cheddar, candied feta and fresh berries.
- Have fun, let your creativity run wild and remember to bake more memories.
