Paul's [recipe] Corner

OOps! This is from Episode Six of the food Trail but is the entree that I forgot to put up first.

This is a traditional Belgian Recipe but the use of the Gipsland cheeses certainly adds to the Australian flavor!

6 Tblsp of unsalted butter
1 cup of plain flour
1 2/3 cups of milk
1 cup Tarago Washed Rind
1 cup Tarago Blue Cheese
2 ½ cups of Gruyere
3 Large Free range eggs
Salt
White Pepper
Nutmeg
Cayenne pepper
Flour - extra
2 Eggs beaten
Bread crumbs
Olive oil or vegetable oil for deep frying

Melt butter in a pan over medium heat and then add the flour and cook stirring constantly with a wooden spoon for a couple of minutes. Switch to a whisk and gradually begin to whisk in the milk. Continue whisking as you bring the mixture to the almost to the boil. Before it boils reduce the heat and simmer for about five minutes, stirring occasionally. The sauce should be think and smooth and the flour taste cooked out. Add the cheeses and bring to the boil stirring all the time. Remove from the heat.

Give it a good stir to cool the mixture down a little and then add the egg yolks, one at a time mixing thoroughly, then season with the white pepper, nutmeg and cayenne pepper. Taste for seasoning and adjust. You won’t really need to add salt due to the high saltiness from the Blue Cheese. Put cheese mixture into a flat bottomed square or rectangular cake tin, smooth down with a spatula, press plastic wrap directly onto surface and then refrigerate over night or longer. You can freeze the mix at this point to be used when you like.

Turn the chilled cheese mix out on to a floured work area. At this point you can cut the mix into any sort of shape you wish – triangles, squares etc or you can cut a portion and roll it out to form a long cylinder and then cut that into 3 – 4 cm lengths. Coat these in flour, dip in egg mix and finally coat well in bread crumbs. Chill before deep frying in very hot oil.

Serve with some warmed Chilli Onion Marmalade and some Raspberry Jam from Koonwarra Foodstore as dipping sauces.