Name: Blue ewe’s milk cheese, honey jelly and salted water crackers
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8
Ingredients: To serve: blue ewe’s milk cheese, such as Roquefort or Meredith Ewe’s Milk Blue; To serve: thinly sliced red grapes (optional); Honey jelly; 250 gm honey; 100 ml dessert wine; 1½ gelatine leaves (titanium strength), softened in cold water; Salted water crackers; 200 gm (1 1/3 cups) plain flour; 2/3 tsp baking powder; 30 ml vegetable oil; 1 eggwhite, beaten with 2 tbsp water

Blue ewe’s milk cheese, honey jelly and salted water crackers

Australian Gourmet Traveller recipe for blue ewe’s milk cheese, honey jelly and salted water crackers.

Serves 8

Prep

25M

Cook

35M

Total

This dish is inspired by Mark Best’s amazing cheese course at Marque. The combination of salty and sweet flavours is wonderful.

Ingredients

To serve: blue ewe’s milk cheese, such as Roquefort or Meredith Ewe’s Milk Blue

To serve: thinly sliced red grapes (optional)

Honey jelly

250 gm honey

100 ml dessert wine

1½ gelatine leaves (titanium strength), softened in cold water

Salted water crackers

200 gm (1 1/3 cups) plain flour

2/3 tsp baking powder

30 ml vegetable oil

1 eggwhite, beaten with 2 tbsp water

Method

Main

1.For honey jelly, combine honey, wine and 60ml water in a small saucepan, stir over medium heat and bring to a simmer. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a 2 cup-capacity serving dish and refrigerate until set (3-4 hours).

2.Meanwhile, for crackers, preheat oven to 200C. Sieve flour, baking powder and 1 tsp sea salt into a bowl and make a well in the centre. Combine oil and 120ml warm water in a jug, add to well and mix to form a dough. Turn onto a lightly floured work surface, knead lightly until smooth, then cut into 16 even pieces. Roll each into a 2mm-thick oval, brush with egg wash and prick with a fork. Scatter with sea salt and bake, in batches, on baking paper-lined oven trays until golden (12-15 minutes), cool on a wire rack. Crackers will keep for 1 week in an airtight container.

3.Serve cheese at room temperature with honey jelly, salted water crackers and thinly sliced grapes, if desired.