Now the sun’s shining again and a bank holiday’s on the way, why not invite some friends around for summer drinks and treat them to some tasty cheesy canapes? I know a lot of my bank holiday weekend is going to be (voluntarily) spent in my kitchen. Don’t feel sorry for me, it does lead out into the garden and I have some really creative (possibly weird) dishes I want to try out.
To get me started on this week’s culinary quest, the lovely people at Castello sent me some equally lovely cheese and recipe ideas for these simple, sophisticated, tasty morsels.
Go on, surprise your friends with something different and celebrate the great British summer before it disappears into the autumn mists.
Smoked salmon on soda bread with Castello Creamy White
15 minutes to prepare, no cooking involved
10 slices soda or rye bread
200g Castello Creamy White
50ml Double cream
10 slices Smoked salmon
10 slices Cucumber (pickled or regular)
Cracked black pepper
Lightly toast the soda bread, cut into bite size pieces and put to one side.
In a bowl whip together the double cream and Castello Creamy White until light and glossy, then spread generously on the soda bread.
Fold the smoked salmon on top and add a crack of black pepper.
Julienne the cucumber and cut into shorter strips. Lay across the top of the salmon for the finishing touch.
Scallops with Castello Danish Blue, potatoes and bacon
40 minutes to prepare, 25 minutes cooking time
12 scallops with half shells
2 large, floury potatoes
150g Castello Danish Blue
100g bacon lardons
Small bunch of chives
Check the scallops are all intact and lightly season, put to one side.
Peel the potatoes and boil in a pan until soft.
In a dry pan, fry the bacon lardons until crispy, lay on a piece of kitchen roll and set aside.
Mash the potatoes in the pan with a splash of milk and the cheese over a low heat until creamy.
Chop the chives and mix with breadcrumbs. Then, in the pan used for the bacon, lightly toast the mixture until golden.
Spoon the mash and bacon into the scallop shells
Place a scallop on the bed of mash, sprinkle with breadcrumbs and grill under a moderate heat for 5 minutes.
Serve hot with mini forks