Do something with Danish Blue?

Feek · 06-11-2009, 21:54

When I was in the co-op a few days ago they had cheese samples on the counter and there was some Danish Blue. I tried a bit and it was incredibly strong to the 'head blowing off' level.

So of course I bought some but apart from having awesome melted blue on toast or awesome melted blue on a burger, I really don't know what to do with it.

Suggestions please. Simple ones that I can manage please.

Stan_Lite · 07-11-2009, 05:06

Can't really help you with recipes buddy but I love Danish Blue. I normally just have it on crackers or, occasionally, melted on top of a burger or a juicy chunk of rare Aberdeen Angus.

lostkat · 07-11-2009, 09:03

My suggestion would be: Cut a red pepper in half and hollow it out. Roast in the oven for 10 nins just to soften and then fill it with some pieces of Danish Blue and top with a few pine nuts before grilling it until bubbley.

HOWEVER, I know you don't like "$hit", so stick it on top of a burger or some steak like StanLite has just suggested

Dymetrie · 07-11-2009, 09:19

Bash a chicken breast out to make an escolope, dump a big chunk of danish blue in the middle and wrap the flattened hen boob around it. Then wrap some bacon around your little parcel and throw it in the oven (gas mark 6) for about half an hour.

Enjoy!

Feek · 07-11-2009, 12:18

I have to say that Dym's option is winning out and it's what I was thinking about while I was in the shower this morning before coming back in here. I was wondering about stuffing some chicken with it and introducing it to some sliced pig.

Should I foil wrap it while cooking?

Stan_Lite · 07-11-2009, 12:36

Quote:

Originally Posted by Feek

Should I foil wrap it while cooking?

I wouldn't. The pig flesh will get crispy if you don't and should prevent the chicken from drying out.

Sounds yummy to me. Might have to give this a bash when I get back to Blighty.

Dymetrie · 07-11-2009, 13:18

Quote:

Originally Posted by Feek

I have to say that Dym's option is winning out and it's what I was thinking about while I was in the shower this morning before coming back in here. I was wondering about stuffing some chicken with it and introducing it to some sliced pig.

Should I foil wrap it while cooking?

Full instructions can be found here

Mrs Dym has suggested something she's been cooking recently, which is leeks, bacon, stilton, cream and pasta.. Which is a rather lovely little pasta dish. Let me know if you're interested and I'll grab the recipe and post it up for you

Mark · 07-11-2009, 17:25

I need an idiot (me) proof simple cheese-less version, which I shall then attempt. I already have the chicken breasts and shall acquire suitable bacon forthwith.

Dymetrie · 07-11-2009, 17:57

4 parts butter to 1 part chives and 1 part parsley...

Kinda like a Kiev, but with added pig meat

Mark · 07-11-2009, 17:59

That doesn't pass the idiot test.

I shall probably just wrap up the breasts as they are. I've done that before with turkey so it should work fine with chicken.

06-11-2009, 21:54	#1
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	Do something with Danish Blue? When I was in the co-op a few days ago they had cheese samples on the counter and there was some Danish Blue. I tried a bit and it was incredibly strong to the 'head blowing off' level. So of course I bought some but apart from having awesome melted blue on toast or awesome melted blue on a burger, I really don't know what to do with it. Suggestions please. Simple ones that I can manage please. __________________

07-11-2009, 05:06	#2
Stan_Lite Stan, Stan the FLASHER MAN! Join Date: Jul 2006 Location: In bed with your sister Posts: 5,483	Can't really help you with recipes buddy but I love Danish Blue. I normally just have it on crackers or, occasionally, melted on top of a burger or a juicy chunk of rare Aberdeen Angus. __________________ Just because I have a short attention span doesn't mean I...

07-11-2009, 09:03	#3
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	My suggestion would be: Cut a red pepper in half and hollow it out. Roast in the oven for 10 nins just to soften and then fill it with some pieces of Danish Blue and top with a few pine nuts before grilling it until bubbley. HOWEVER, I know you don't like "$hit", so stick it on top of a burger or some steak like StanLite has just suggested __________________ Oooooh Cecil, what have you done?

07-11-2009, 09:19	#4
Dymetrie A large glass of Merlot Join Date: Jun 2006 Location: Letchworth with a Lightsaber Posts: 5,819	Bash a chicken breast out to make an escolope, dump a big chunk of danish blue in the middle and wrap the flattened hen boob around it. Then wrap some bacon around your little parcel and throw it in the oven (gas mark 6) for about half an hour. Enjoy! __________________ Khef, Ka and Ka-Tet....

07-11-2009, 12:18	#5
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	I have to say that Dym's option is winning out and it's what I was thinking about while I was in the shower this morning before coming back in here. I was wondering about stuffing some chicken with it and introducing it to some sliced pig. Should I foil wrap it while cooking? __________________

07-11-2009, 17:25	#8
Mark Screaming Orgasm Join Date: Jul 2006 Location: Newbury Posts: 15,194	I need an idiot (me) proof simple cheese-less version, which I shall then attempt. I already have the chicken breasts and shall acquire suitable bacon forthwith.

07-11-2009, 17:57	#9
Dymetrie A large glass of Merlot Join Date: Jun 2006 Location: Letchworth with a Lightsaber Posts: 5,819	4 parts butter to 1 part chives and 1 part parsley... Kinda like a Kiev, but with added pig meat __________________ Khef, Ka and Ka-Tet....

07-11-2009, 17:59	#10
Mark Screaming Orgasm Join Date: Jul 2006 Location: Newbury Posts: 15,194	That doesn't pass the idiot test. I shall probably just wrap up the breasts as they are. I've done that before with turkey so it should work fine with chicken.

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