CASHEL BLUE CHEESE STUFFED MEDJOOL DATES

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.

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