Tasty morsels for the Dance of Dreams Offer

Morsels of Compte with veg

The morsel bridging course to linger and savour the rest of the red wine after the main. It has a small amount of cheese and even some vegetable before the appetite/ show stopping sweets.

Serve with Pinot Noir, Maurice and Chiract.

Ingredients

Cheeses

• Comte 12+ Serve rounds cut the size of a 20 cent coin, or Slivers of Comte

• 125 g Cream cheese at room temperature

• Sour cream or Splodge and splash

• Cream/milk

• Salt and pepper to taste

• Raw beetroot thinly sliced, julienne d then brunoise d

• Chives and parsley chopped finely

Method

On a Parmesan biscuit and cut a round of sliced Comte the size of the Parmesan biscuit, or simply use the Comte cheese as the base (cut the size of a 20 cent coin.)

Mix small amount of room temperature cream cheese with a splash of cream, sour cream or milk to slacken the mixture. Fork through the chives and beetroot with salt and pepper.

Form into a small patty to sit on top of the cheese biscuit. Roll the sides in extra beetroot for a deep colour contrast. Top with some parsley for more colour and veg in the morsel. Cover the morsel with micro-planed Comte and enjoy with any of our Diva Offer.

Shortcuts

Buy the Parmesan biscuits. Or just serve slivers of Comte.

Parmesan Biscuits

These are her Mum’s biscuit recipe from Lesley Russell’s cookbook NOTHING RHYMES WITH ORANGE. Always useful to have some dough in the freezer because if you bake them, they’ll be eaten, every crumb. Fabulous with our Bubbly 2010 Chirac.

Ingredients:

• 25 g Parmesan (I use more Parmesan than cheddar)

• 125g Cheddar

• 150g plain flour

• 10g sr flour

• ½t salt

• Pinch sweet paprika

• 125 g butter (cut into small pieces)

• 1T lemon juice

Method:

1 Grate the cheeses and set aside

2 Place the flours, salt, paprika and butter into a food processor and blend together thoroughly.

3 Add the cheeses and lemon juice. Mix together until the mixture comes together to form a dough.

4 Turn the mixture out onto a lightly floured bench and knead together.

5 Divide the mixture into 4, then shape each into a roll approximately 3cm diameter

roughly the size of a 20 cent coin.

6 Allow to firm in the refrigerator for a few hours or overnight.

7 Heat the oven to 170 degrees C. Line two baking trays with baking paper.

8 Slice into ½ cm rounds and place on prepared baking trays. Bake for 15-20 mins until golden brown.

9 Transfer to a wire rack to cool completely then store in an airtight container.