samurai cheese straws
The name comes from the folding and rolling method of incorporating the cheese into the pastry. This method reminds me of the folded steel method of making swords used by ancient Japanese sword-smiths.
Very tasty, very easy and far better than the bought alternatives. Use shop bought pastry, to save time. The mixture of cheeses is really up to you, but I favour cheddar and parmesan.
If you like this, then try these...
cider brandy camembert on November 28th, 2006
A tip for the chef -- make sure that you get in...
lazy cooking on December 7th, 2006
As much as I rattle on about fresh, organic, seasonal, local.
smoked haddock rarebit on December 15th, 2006
With only two ingredients this recipe is a great combination of the...
Samurai Cheese Straws
- 1 pack Shop bought flakey pastry
- Plain flour for dusting
- 250g-500g Mature cheddar
- [optional] 50g-100g Parmesan cheese
- 1 tbsp Mustard powder (or to taste)
- 1 tsp Cayenne pepper (or to taste)
Dust your work surface and rolling pin with flour.
Roll the pastry out to 2-3mm thickness.
Grate over quantities of both cheeses, sprinkle with pepper and mustard.
Fold the sheet of pastry back over itself reducing the size by half.
Roll out back to the original size, sandwiching the seasoned cheese.
Grate, season and repeat as many time as possible.
Tags: cheese
Paula said,
January 27, 2007 @ 11:01 pm
I pretty much love anything with cheese in it so this really appeals to me.