Are you ‘cheesed out’ after Christmas? Do you have a few odd bits of cheese left over and you are not sure what to do with them? Well, fear not for we have the perfect solution for you and your fridge! Personally I think cheese is one of the most adaptable and versatile ingredients to have to hand in any kitchen and everything tastes better when fromage is added. Here’s a few ideas to use up any odd leftover pieces hanging around and rustle up a tasty dinner to boot for pennies.
How about stuffing leftover stilton into olives for either a snack or to throw into a salad – These olives pictured above have been stuffed by one of our customers with some leftover Christmas Cropwell Bishop.
I’ve just cooked up a batch of vegetarian sausage rolls – if you fancy having a go the recipe is below, it’s really simple and a great way to use up any leftovers. You can adapt it many different fillings as well!
Roast Butternut, herb and Crumbly Lancashire Sausage rolls
- 1 pack of Jus Roll puff pastry defrosted if necessary
- Stale or Panko breadcrumbs (about half a loaf)
- 1 Butternut Squash
- Handful of fresh herbs (parsley, coriander/chive etc) coarsely chopped
- 1 large or 2 small red onions diced finely
- Leftover crumbly Lancashire cheese, cheddar etc
- Chilli flakes
- Salt and pepper
- Olive oil
- 1 egg whisked
- Turn your oven to warm at about 200 degree celsius
- Peel and deseed your butternut squash and dice in to small chunks, toss in olive oil and bake in the oven for approximately 45 mins until roasted.
- Whilst the Butternut Squash is cooking mix all the remaining ingredients together in a bowl.
- Combine all your ingredients together and season.
- Roll your puff pastry out into a rectangle – just slightly larger than an A4 piece of paper.
- Placing the pastry so its longest edge is towards you, use a spoon to make a large sausage shape of filling ¾ down the pastry.
- Edge the bottom of the pastry with water and fold the pastry over the filling and onto the watered edge to stick it together. Use a fork to bind the pastry edge together.
- Cut the very long sausage rolls into smaller pieces and transfer to a lined baking sheet.
- Brush the top of each one with egg wash and sprinkle some pepper or sesame seeds over the top.
- Cook in the oven at 200 degrees celcius for approximately 35 minutes until golden brown and cooked. These can be served hot or cold and also freeze very well.
Be adventurous, you could throw in some leeks, chives and mature cheddar, maybe left over vegetables roasted with feta and pine nuts. The choice is yours, but whatever you do, don’t throw that cheese away – re purpose it into a fabulous meal!