CASHEL BLUE CHEESE STUFFED MEDJOOL DATES
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Michael Kitts
Max Rauch
Medjool dates are stuffed with Cashel Blue Cheese and wrapped in sage to be pan-seared and served atop Zataar, Brioche and veal bacon crumbs.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
- 4 Large Medjool Dates, stones removed
- 50g Cashel Blue Cheese, creamed until soft
- 4 Sage leaves
- 30g Ghee
- 2 slices off a Brioche Loaf, dried and crumbed
- 2 rashers Veal Bacon, roasted until crisp
- 5g Fresh Zataar, picked
Methods and Directions
- With a plain tube (1cm), pipe the cheese onto a silpat mat and freeze. Cut the cheese into 2.5cm pieces.
- Place the cheese inside the medjool dates, wrap with sage and secure with a cocktail stick.
- Heat the ghee in a suitable pan and sauté the dates for 2-3 minutes.
- Combine the brioche crumbs, crushed veal bacon and zataar together.
- To serve, place the hot dates on-top of the crumb mixture and serve immediately.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 01/05/2024
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