Wednesday, December 9, 2009

POTTED CHEESE - TERRINE DE FROMAGE

Lately, I have felt the need to learn more about England's unique food heritage and get closer to my British roots.

This country's cuisine is so interestin
g, delicious, yet so underrated and overlooked. Unfortunately, many people think that it is not worth the attention or that it's totally gross when, in fact, it is fabulous and has much to offer. It is for that reason that my aim is to show you England's rich as well as diverse culinary heritage through my future posts.

"Potted Cheese" is a humble as well as rustical dish that I have been enjoying since a very tender age. It is a kind of cheese terrine that is easily made, which doesn't cost much, is versatile and practical.

It is an excellent way to use up odd bits of cheese and can be kept in the refrigerator for several weeks. So, if ever you have semi-hard cheese leftovers and don't know what to do with them, then "Potted Cheese" is the solution!

Without having to fuss around in the kitchen, you'll be able to serve a toothsome appetitzer that goes perfectly well with bread, crackers and raw vegetables (especially with celery stalks).

The advantage with that paste is that you c
an flavor it in many ways (as it pleases you) and always have a pot on stock somewhere in the fridge. So, next time you have impromptu guests that show up inexpectedly at your place, you'll always have something fine at hand to offer them!

~ Potted Cheese ~
Recipe taken from Jane Grigson's "English Food" and adapted by Rosa @ Rosa's Yummy Yums 2009.
Serves 4

Ingredients:
250g Cheshire cheese or cheddar cheese, cubed
90g Butter, softened
A pinch paprika
A few drops red Tabasco
2-3 Tbs Red Port, Madeira or sherry
60g Walnuts, roasted and chopped

Method:
1. In a food processor, mix the cheese with the softened butter to a smooth paste.
2. Flavor it with with the paprika, Tabasco and wine.
3. Transfer the paste to a bowl and add the chopped walnuts.
4. Pot and decorate with walnut halves.
5. Store in the refrigerator.

Remarks:
Remove from the refrigerator about 1 hour before serving.
If you want to keep it for a while, cover your "Potted Cheese" with clarified butter.

Serving suggestions:
Spread on toast, bread and crackers or serve with vegetable sticks (celery stalks).

*****************

~ Terrine de Cheddar ~
Recette tirée du livre "English Food" de Jane Grigson et adaptée par Rosa @ Rosa's Yummy Yums 2009.

Pour 4 personnes.

Ingrédients:
250g de Cheddar
90g de Beurre non-salé, à température ambiante
Une pincée de paprika
Quelques gouttes de Tabasco
2-3 CS de Porto, Madère ou sherry
60g de Noix de Grenoble, torréfiées et hachées grossièrement

Méthode:
1. Mettre le fromage et le beurre dans un mixer afin d'obtenir une pâte homogène.
2. Incorporer le paprika, le tabasco et l'alcool.
3. Transférer la pâte dans un bol et bien incorporer les noix.
4. Mettre dans un récipient et décorer avec des noix entières.
5. Garder au frigo.

Remarques:
Sortir du frigo une heure avant de servir.
Si vous voulez garder cette terrine pendant un certain temps, alors couvrez le dessus avec du beurre clarrifié.

Idée de présentation:
Servir cette pâte à tartiner sur du toast, du pain et des crackers ou avec des batonnets de légumes (surtout du céleri).

76 comments:

  1. I've heard of potted shrimps but never potted cheese and it's brilliant! It sounds so delicious!

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  2. Je ne connaissais pas. Je testerai avec du vrai cheddar à Noël Rosa.
    Je pense à toi vendredi pour le jeu.
    Bises

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  3. Rosa, believe it or not, I have that book. I'll look into it soon, sounds so good.

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  4. Le genre de plat que l'on adore, du cheddar, du tabasco, il faut absolument que j'essaie !

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  5. penses tu qu'on peut le faire avec un autre fromage car ça me tente beaucoup...

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  6. This sounds very easy to make and I always have some cheddar at home. I am looking forward to seeing some more of your British recipes.

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  7. ..wow!!ce doit être franchement bon!!!miamm.. j'en veux!!!!

    ..bonne soirée à toi..ici c'est vraiment l'hiver aujourd'hui;)

    ~nancy xx

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  8. CLEMENCE: Oui, avec un fromage à pâte semi-dure...

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  9. Fabulous!

    Two Peas and Their Pod moved to WordPress, please update your readers, etc. Our address is: http://www.twopeasandtheirpod.com Come visit us and check out our new look! Thanks for following us!

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  10. How fitting that i've decided to check your blog at this moment - I am in England for the month and doing British themed recipes on my blog! Do check out my ode to the fabulous lemon curd when you have a moment!

    You are totally right about the food here. So many people think this place is a culinary wasteland and that is so not true!

    Your recipe is a combination of some of my favorite savory ingredients - cheese, butter and wine!

    ps: that's such a cute retro dish!

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  11. I will be looking forward to see those post about England cuisine.
    Iffet

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  12. This looks and sounds great to me!

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  13. Everything with cheddar, tabasco and sherry is a big winner in my menu :)

    All the best Rosa,

    Gera

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  14. Une terrine des plus savoureuses!!

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  15. Ah. The power of cheese.

    Thanks for sharing : )

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  16. This sounds DIVINE Rosa! Perfect holiday treat!

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  17. Interesting. This sounds similar to fromage forte but cold instead. It's a great use of leftover cheese!

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  18. I am a cheese demon and this looks delicious. Hope the new job is going well?

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  19. Wow, Rosa, I love this! So good for the holiday season! I used to love those tubs of port wine cheese during the holidays - but now they are full of all kinds of additives and preservatives - this is perfect! Thank you for sharing it! (I agree British food is highly UNDER-rated).

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  20. I am not a cheese person but this potted cheese looks yummy and having it with cracker I think I can have a go at this :D

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  21. Wow - this looks really great, Rosa! Very similar to cheese ball, which I totally love!

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  22. I too am delighted to hear you are going to be sharing more British food with us. I think English Cuisine has been in the corner way too long. Thank you so much for sharing Rosa. I am going to add your link to my side bar so I don't miss one more post!!!

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  23. The British have come a long way in culinary cuisine Rosa. I love any country that gives me Yorkshire Pudding.

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  24. To a true cheese lover, this is irresistible! I must try this dish right away!

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  25. What a wonderful idea for the holidays Rosa! I'd cleaned forgotten about potted cheese, now I'm keen to relive the idea and your recipe sounds perfect! Yum!

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  26. Je n'ai jamais entendu parler de terrine de cheddar. Que cela doit être délicieux. Ca serait parfait pour les fêtes. Merci de partager.

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  27. A perfect cocktail-time addition. Never had potted cheese before. But anything with cheese, butter and fortified wine sounds divine.

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  28. Cette terrine doit etre bonne pour accompagner des tartines de pain!

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  29. Cette petite terrine de cheddar est vraiment très tentante ! bises

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  30. I'm pleasingly intrigued by this dish. The smattering of Port looks fab!

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  31. Ça à l'air tout à fait délicieux Rosa! Moi aussi je suis très intriguée par la cuisine anglaise... et avec autant de fromage, on ne peut pas vraiment se tromper, hein!? lol Bravo... I admire that you go out of your box to try new things!

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  32. Sympa comme idee, parfait pour tous les aperos a venir en ces periodes de fetes.

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  33. Thanks for such an informative post! Frankly, I didn't know much about English food except for its national dish of fish & chips as it's pretty popular here ... Malaysia was a former British colony ... To many of us, fish & chips is part of childhood memory ...

    Love your work, keep it up!

    Pei-Lin

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  34. Un délice cette recette !!! Je testerai bien tout de suite :)

    Bonne soirée, Claire

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  36. Une terrine très savoureuse et très alléchante, j'y gouterai bien volontiers!
    Bises, bonne soirée

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  37. Potted cheese is something I've heard about- never tasted. This looks wonderful, Rosa!
    Keep the English recipes coming!

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  38. This looks and sounds divine! I love the addition of walnuts...it pairs so perfectly!

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  39. How can you go wrong with good cheese. Love it!

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  40. cheese, butter, nuts--the fat-lover in me is swooning right now. what an interesting dish, and good for you for exploring a little. :)

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  41. Your cheese terrine makes me curious to discover even more English recipes !

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  42. This sounds wonderful. I have friends coming over every evening next week to watch a holiday boat parade. This is definitely going on my appetizer list! Thanks Rosa

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  43. Well, I'm from Derbyshire and I've never eaten this so it's about time! I think it sounds fantastic and your version looks amazing. Thanks so much for sharing.

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  44. Je suis d'accord, c'est une cuisine souvent méconnue, heureusement que nous avons nos bonnes bloggeuses :-). Moi aussi je ne connaissais pas ce plat donc merci!
    Bises

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  45. Rosa, first off..that cheddar terrine looks amazing! I don't think I've ever had a pottec heese before..sothis is yet another boookmark :)

    That said, would you believe there was no turkey here for T-Day? I'll talk about what happened in my nex entry. I suppose I'll just use ground turkey for the quince dish. DYING to try it!

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  46. je en connaissais pas du tout mais ne demande qu'à y gouter !! ça m'a l'air délicieux.

    très très jolies photos comme toujours, bravo

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  47. Rosa like ever look wonderful, I love cheese! xxx gloria

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  48. ah frommage! c'est mon guilty pleasure! loooove it! happy that you're excited about talking more about Brittish food!

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  49. Interesting.. never seen this before - although it does sound good. I like that it's flavoured cheese too

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  50. Oh I love cheese and this looks perfect. I always have cheese in the fridge. This is a must try. Thank you Rosa x

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  51. wow this sounds so very decadent and yum!

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  52. Rosa - the recipe looks so wonderful!! I love visiting your site!

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  53. Rhooo ça me plaît bien Rosa !!!
    Bon week-end ;-)

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  54. dommage que je ne puisse pas trouver du cheddar ici

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  55. I have been on a cheese kick lately. This looks like just what I need! YUM!

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  56. Love love love the very idea of potted cheese Rosa. Very very nice! I feel like reaching out into the screen & grabbing the dish!
    xo

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  57. c'est tout a fait le genre de recette qu'il me faut car j'adore le fromage !!!!

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  58. Trop tentant;)

    Bon week-end Rosa!! xxx

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  59. Potted cheese sounds so delicious!! I wish I could take a cracker and dip it right into the screen!! Yum!

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  60. Eh bien moi, je suis une grande adepte de la british food ... Les recettes sont belles, les cuisiniers sont très talentueux ... et sexy, aussi ! ;o) Et il y a surtout, trêve de plaisanterie, une histoire culinaire très riche et des gâteaux ... fabuleux ! Bref, tu peux continuer à nous proposer de cette cuisine-là ! J'essaierai ton potted cheese; je n'en ai jamais fait.
    Re-bises
    Hélène

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  61. oh my. that looks so good. unfortunately, leftover cheese is never a problem for me! but the day i am near a food processor again, i will try this :)

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  62. Top cette terrine! Elle doit être vraiment savoureuse, parfait pour une envie subite de fromage.
    Bonne soirée :)

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  63. This looks like a nice way to enjoy some cheese and some English cuisine!

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  64. Potted cheese? Never heard before but this sounds great and yummy :)

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  65. Très sympa comme idée de terrine, nous adorons le fromage en plus :-)
    Bises

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  66. Pour moi qui raffole du fromage, c'est top!

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  67. Wow this is wonderful, I loved all the ingredients especially the sherry. Very elegant and tasty dish.

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  68. Wonderful, I have not heard of this. Learn something new, thanks for sharing!

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  69. ça me plais beaucoup cette recette merci kisssssss

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  70. Intéressante cette recette, je m'intéresse justement aux terrines de fromage en ce moment, je viens d'en acheter une !

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  71. I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

    Cheers,
    Melissa

    melissa@foodista.com
    Editor and Community Developer
    Foodista.com -- The Cooking Encyclopedia Everyone Can Edit

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