LET IT BRIEVignotte. What to do with cheese of the week ?
Updated: Dec 9, 2018
Cheese and crackers are an obvious choice, but I would like to share a few other ways to make the most of our cheese collection. This week is Vignotte, an extremely versatile semi-soft cheese from the Champagne-Ardenne region of France. Made from pasturised cows milk and triple cream with extra cream added during the process. This gives the cheese an incredibly fatty and creamy texture, perfect for cooking.
Potato dauphinoise with Vignotte cheese A great French dish using a greater French cheese.
Potato dauphinoise are a great side dish to a main meal from a nice cut of meat to an alternative to roast potatoes on a Sunday lunch.
What you will need
150ml Double cream
100g Vignotte cheese (crumbled)
sea salt and freshly ground black pepper
1 large potatoe like a King Edward (peeled and thinly sliced on a mandoline)
Cooking
Preheat the oven to 180C
Place the cream into a pan and heat until it almost boils
reduce the heat and stir in the cheese until melted.
Season to taste with salt and freshly ground black pepper.
Add the potato slices.
Cook for 4-5 minutes, then transfer to an ovenproof gratin dish and bake for 15 minutes, or until golden-brown.
Vignotte and Mango Filo Sandwich
We found this recipe on the channel 4 web site, and is one of my favourite snacks on cold wintry weekends. Great for a late morning brunches or an afternoon snack with a glass of hot cider. Make some of these and Invite your friends around. B
ut be warned after tasting these snacks it could be difficult to get your friends to leave.
What you will need
8 sheets filo
150g melted butter
1 sliced mango
about 12 basil leaves
100g honey
100g cold butter
4 red onions, thinly sliced
50ml olive oil
5g chilli flakes
100g demerara sugar
100ml red wine vinegar
10g crushed coriander seeds
Cooking
Butter 4 sheets filo (separately), then sit another piece of filo on top of each butter sheet.
On each filo portion - on one half lay some mango slices, then cheese, then honey, then basil, then mango.
Wrap up each one to make a tight envelope.
Melt the butter, then when foaming add a parcel, cook 3 minutes on each side.
Cook the onions and chilli for 10 minutes.
Add everything else, bring to the boil, season well and cook for 20 minutes until sticky.
Serve a crisp parcel with onions and rocket.
Baked Vignotte and cranberry baguette
probably the easiest and quickest of the three recipes, this baked baguette can be made in advance and kept in the fridge for when needed. Great if you have a busy day ahead and don't have much time for cooking lunch. It will store wrapped in cling film in the fridge for 2 days before any flavour starts to diminish.
What you will need
1 french style white or whole grain baguette
4tbsp cranberry sauce
freshly ground black pepper to taste
Cooking
Slice the baguette in half length ways: spread the bottom half with cranberry sauce.
Top with the vignotte.
season with freshly ground black pepper to taste.
Sandwich the halves and cut into 6 pieces.
wrap in clingfilm and store in the fridge until needed or place in a preheated oven 160C for several minutes until the cheese melts. You can even add a little salad and eat as a cold sandwich
