CHAMPAGNE HAM & YOLO HAVARTI Mini Pies with Special Aioli
Mustard & Rosemary Aioli Ingredients: 6 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 tablespoon wholegrain mustard 2 tablespoons olive oil 1 teaspoon lemon juice 1 garlic clove 1/4 teaspoon sea salt 1 teaspoon fresh rosemary leaves Ham and Havarti Mini Pies Ingredients: 1 package o flaky puff pastry About 150 gms Champagne ham cut into small squares (about 120 cms) YOLO Havarti cheese, sliced thin (shred about 1 tablespoon for topping) 1 egg, beaten Rosemary leaves for garnish Aioli Instructions : Mini Pies Instructions: Preheat the oven to 220C (or according to the pastry’s package directions). Lightly dust a work surface with flour. Unroll one of the pastry sheets. Use a round cookie cutter ( about 10 cms or a similarly-sized round object ) to cut out as many circles as possible (you’ll need two circles for each pie). Gather up the scraps of pastry and roll them to about 3mms thick. Cut out more circles, and continue until all the pastry is used. Place half the circles on the baking sheet. Spread about 1/2 teaspoon of the aioli onto the center of the circle. Add 1 slice of YOLO Havarti cheese to the centre, then top with a few pieces of the ham, mounding the ingredients Moisten the outer edge of the circle with wet fingers Use another circle as the cover. Wet the outer edges of that one, too, and place the wet side down over the top of each circle on the pan. Press the edges together tightly to seal the pies. Lightly brush each hand pie with the egg. Use a sharp knife to cut a small “X” into the centre or Y for YOLO! Sprinkle just a few pieces of the shredded Yolo Havarti over the top Continue with the remaining pastry and ingredients. Bake for 13-15 minutes, or until golden, rotating once. Cool on a wire rack. Serve garnished with rosemary leaves. YOLO Goat Cheese/Chevre Dip 200gm YOLO French Goat’s Chevre Natural Cheese 3 tablespoons natural Greek yoghurt Juice from ½ lemon 2 tablespoons Olive Oil (Top Quality Extra Virgin) Pinch sea salt Pinch of Cayenne pepper as garnish Finely chopped fresh herbs such as mint, parsley or oregano Mix all ingredients together and adjust seasoning to taste. Serve with crunchy vegetables (such as carrots and radish) along with crackers or toasted Pita Bread YOLO Danish Creamy Blue Cheese and Broccoli Soup Two tablespoons butter 2 chopped onions 2 cloves of garlic, crushed 2 head of broccoli – chopped roughly 1 kumara – diced 1 litre of top quality chicken stock or broth 100g YOLO Danish Creamy Blue Cheese. Salt and pepper to taste. In a large pot, melt butter, Add onions and garlic – cooking for five minutes to soften but not brown. Simmer and cook until kumara is totally soft. Put in blender and whizz until a smooth consistency. Crumble in cheese, keeping some aside for garnish. Serve bubbling hot with more cheese melted on toast.