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Our Favourite Cheeseboard Recipes for the Easter Long Weekend

They say a person who doesn’t like cheese cannot be trusted. We couldn’t agree more.

Cheeseboards inspire good conversation, a relaxed setting, require minimal preparation (yippee!) and their sole purpose is to encourage the eating of cheese. What more could you want in life this Easter Long Weekend?

Grab a big board out the cupboard, impress your friends with our little cheese accompaniments, find a few cheeses you can’t pronounce, and show off your truly amazing cheeseboard arranging talents.

Here are four of our favourite cheeseboard recipes for you to create this Easter.

 

Cheese Twist Sticks

 

Caramelised Onion and Cheese Twist Sticks

 

  • Makes: 20 (approx.)
  • Preparation: 15 mins
  • Cooking time: 15 mins

 

Ingredients:

 

Method:

  • Preheat the oven to 180 degrees. Line a baking tray with baking paper.
  • Lay out two sheets of the pastry. Spread each sheet with the Caramelised Onion and sprinkle with a small amount of Manchego.
  • Place another sheet of the pastry on top and gently push together.
  • Cut each pastry sheet into 9 to 10 long strips.
  • Pinch the top end together, twist several times, and pinch the other end together. Repeat with all the strips.
  • Place the twists onto the prepared baking tray. Sprinkle the remaining grated cheese over the top of the twists.
  • Bake in the oven for 10 to 15 minutes or until golden.
  • Allow to cool and store in an airtight container.

 

Note: the twists should keep for approximately 1 week.

 

Homemade Chilli Lavosh

 

  • Makes: 10 pieces (approx.)
  • Preparation: 10 mins
  • Cooking time: 12 mins

 

Ingredients:

  • 1 ½ cups plain flour
  • 1 tsp salt
  • ¼ cup olive oil
  • ¾ cup water
  • 1 bottle Beerenberg Chilli Sauce
  • 1 tbsp sea salt flakes
  • 1 tbsp black pepper
  • 1 tbsp sesame seeds

 

Method:

  • Preheat the oven to 180 degrees. Line a baking tray with baking paper.
  • Combine flour, salt, olive oil and water in a blender to make a soft dough (not sticky).
  • Turn the dough out on a floured surface and knead lightly.
  • Cut the dough into 10 equal portions and roll each portion into a very thin long oval shape. Carefully place onto the baking tray.
  • Lightly brush each piece of dough with some Chilli Sauce and sprinkle with either salt, pepper or sesame seeds.
  • Note: Making a variety is great for a platter.
  • Bake for approximately 12 minutes or until golden. Keep an eye on them as they can burn quickly.
  • Cool on a wire rack and then store in an airtight container.

Note: They will keep for approximately 1 to 2 weeks in an airtight container.

 

Duck and Quince Rillette

 

  • Makes 2 Jars
  • Preparation: 20 mins
  • Cooking time: 1 hour
  • Chill time: 2 hours

 

Ingredients:

  • 2 confit duck legs, purchase pre-made
  • 2 cloves garlic, crushed
  • 1 jar Beerenberg Quince Jelly
  • 4 sprigs fresh thyme
  • Salt and pepper, to taste

 

Method:

  • Preheat oven to 160 degrees
  • Place the duck legs, garlic and ½ jar of Quince Jelly in a roasting dish. Season to taste.
  • Note: the duck legs should come in duck fat, so leave this on.
  • Cover with foil, bake for 1 hour. The meat should be falling off the bone. Remove from the oven.
  • Once cool, discard the skin and shred the meat off the bone.
  • Roughly chop the duck meat and mix in 2 sprigs of thyme leaves.
  • Add some of the cooking liquid to bind the mixture. Season to taste and pack the mixture in jars.
  • Heat the remaining jelly in a saucepan and melt. Once melted, pour over the tops of the duck mixture to seal. Garnish with a sprig of thyme.
  • Refrigerate to set the jelly (approximately 2 hours).
  • Delicious served with a sourdough baguette.

 

 

Strawberry Filled Baked Brie

 

  • Serves: 4
  • Preparation: 10 mins
  • Cooking time: 20 mins

 

Ingredients:

 

Method:

  • Preheat oven to 140 degrees
  • Cut a 24cm square of brown paper and the same of baking paper. Place the brown paper down the then baking paper on top.
  • Cut the rind from the top of the brie and discard. Place the wheel in the centre of the paper.
  • Place the prepared strawberries on the top of the cheese.
  • Pull up the paper and tie tightly with butchers twine.
  • Bake for approximately 20 minutes.
  • Remove from the oven and open the package, brush the tope of the strawberries with Red Currant Jelly and sprinkle with cracked pepper.
  • Serve hot with lavosh, bread or crackers.

 

 

The Long Weekend is a much-loved time of the year here at the Beerenberg Family Farm.

From our first batch of strawberry jam made in 1970 to today, the long weekend has held a special place in our family’s heart. We hope that these recipes will hold a special place in yours.

Love this Long Weekend menu? Download our free 100 Long Weekend Recipe Book featuring categories: Breakfast in Bed, Brunch, Family Picnic, Long Lunch, Kids in the Kitchen, Afternoon Tea, Ultimate Cheeseboard, Cocktail Party, Dinner Part, and Dessert Heaven here.

Each recipe has been created in the Adelaide Hills, from our family farm to your family table.

 

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