cheddar

Cheddar and Jalapeño Biscuits

Serves: 8 | Preparation Time: 25

Ingredients

1 1/3 cups (175g) all-purpose flour
1/4 cup (45g) polenta or fine milled corn meal
3 tablespoons (45g) sugar
2 teaspoons baking powder
1/2 teaspoon salt
Pinch cayenne pepper
6 ounces (1 1/2 cups packed, 170g) shredded sharp cheddar cheese, divided (1 1/4 cup and 1/4 cup)
2 tablespoons diced fresh jalapeños (more or less to taste)
3/4 cup + 2 tablespoons heavy cream (200ml), plus extra for brushing

Instructions

Preheat oven to 220°C. In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder. Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapeños.

Make a well in the centreof the flour mixture. Pour the cream into the centre of the well and your (clean) hands to gently bring together the ingredients. If you need to add a bit more cream then do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will be sticky and clumpy.

Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times - maybe only three or four pushes. You just want it to come together. (Over-kneading will result in firmer, denser biscuits.)

Form the dough into a disc about 3/4-inch to an inch thick. Use a biscuit cutter (or a small juice glass) to cut round biscuit shapes out of the disk. Combine the leftover dough and keep forming small round biscuit shapes until the dough is used up.

Place on a lined baking sheet, with at least an inch or two between the biscuits. Brush the tops of the biscuits with a little more cream. Top the biscuits with a sprinkle of the remaining cheese.

Bake at 220°C for 11-12 minutes or until golden and the cheese is nicely melted.

Roasted cauliflower & mature cheddar risotto

Serves: 4 | Preparation Time: 20 mins

Ingredients 

  • A splash of olive oil
  • 1 onion or 2 leeks (whites and light green), finely chopped
  • 1 clove of garlic crushed
  • Half a cauliflower chopped into small florets.
  • 200g risotto rice
  • A wine glass of white wine or cider (optional – it just adds heaps of flavour)
  • Sea salt and freshly ground pepper
  • 1 ltr stock (chicken or veg for a classic risotto), simmering
  • A good dollop of butter, to taste
  • Fresh parsley
  • Handfull of Barbers mature cheddar 

Instructions 

Heat a splash of olive oil in a large pot over medium heat. Add the onion and garlic and gently cook till glossy and tender.

Add the rice. Let it crackle and pop for a few mins. Splash in the wine and let the rice guzzle it up.

Add a good grinding of pepper. Cook for a minute or two before adding your first ladle of stock.

Set a timer for 20 minutes. Lower heat to a simmer. Feed the stock to the rice little by little till the timer goes off. If you’re using softer or roasted veg, swirl it in about 5-10 mins before the timer goes off.

Fold in the cheese and cauliflower. Taste. Adjust seasoning. Add a tiny bit more stock, if needed. You want your risotto to have a nice creamy texture and not be too thick.

Pile on to plates and finish with a glug of oil and fresh herbs.