Dick Pringle’s Cheese Recipe Suggestions 4
published by AndAnotherThing on Sep 22, 2008
Dick Pringle is the new chef on the celebrity chef block and should not be confused with Big Brother’s Rex or the Welsh author of the same name. He is nothing to do with Pringles the snack. Dick Pringle is the leading exponent of the cheese board and again won the 2008 award for the best combination in the “Six Cheese Category”. Dick has won the Pric de Fromage for five consecutive years.
Cheese Pastry Swirls
Imagine, you make an apple pie but find you have a pastry lid left over. What should you do? This is what Dick Pringle would do. To do the same you will need:
Ingredients:
- Some left over pastry
- Some Yeast Extract
- Any available pieces of cheese but Dick recommends
- OR Extra Mature Cheddar with a smattering of Roquefort*
Directions:
Roll out the pastry and spread with a thin layer of yeast extract (Marmite or Vegemite for example). Make the pastry into a ball again and repeat rolling and spreading with yeast extract. This time add a layer of grated cheese – don’t skimp. Now roll the pastry into a tube (like a savoury Swiss roll). Wrap in cling film and put the sausage in a fridge for about 30 minutes. Remove from the fridge and unwrap. Take a sharp bladed knife and cut discs from the sausage. These should be similar to a pound coin or a euro in depth and the size of an egg-cup bowl. Place each onto a lightly buttered and floured baking tray. Bake until they look golden brown.
Resist eating them until they have cooled and your gob** will appreciate your restraint!
* Roquefort is a piquant, salty blue cheese
** Dick Pringle hates the word mouth and uses “gob” in its stead.
# 1 by Wilma Proops
May 25th, 2009 at 8:31 pm #
Where have you been Dick? Just you wait until I catch up with you! PS loved your recipe on Xomba.com for vegan pancakes! Yum yum
Yours truly
Wilma Proops