Christmas Cheese Board
Fondue, fried Wensleydale, Ogleshield Toasts served with roasted new potatoes, smoked duck, chicory and warm winter salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Food processor
- Deep fryer
- Deep-fry thermometer
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Slotted spoon
- Paper towel
- Toaster
- Oven
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 200ml white wine
- 3 tsp cornflour
- 500g grated Cheddar cheese
- 500g grated Gruyère cheese
- 100ml crème fraiche
- Salt
- pepper
- Roasted new potatoes
- Smoked duck
- Chicory leaves
- 200g Wensleydale cheese, cut in 2 or 4
- 2 eggs, beaten
- 50g plain flour, seasoned
- 75g panko breadcrumbs, blitzed with parsley, chestnuts and walnuts
- 300g Ogleshield cheese, sliced
- Sliced sourdough
- Tomato chutney
- Warm Winter Salad
- 4 slices baguette, toasted
- Pickled walnuts
- 1 butterhead lettuce
- 3 egg yolks
- 1 tbs Dijon mustard
- 200ml veg oil
- 1 tbs white wine vinegar
- 100g soft blue cheese
- Dash of tabasco
- Dash of Worcestershire sauce
- Celery tops and sticks
- Grapes
- Mont D’or cheese
- Montgomery’s Cheddar
- Stilton
- Quince
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