FFD Cooking with Le Gruyère AOP by Guild of Fine Food

COOKING WITH LE GRUYÈRE AOP A RECIPE BOOK PRODUCED BY

IN PARTNERSHIP WITH

AN ANCIENT RECIPE

WITHOUT GLUTEN OR LACTOSE. TALK ABOUT FORWARD THINKING.

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COOKING WITH LE GRUYÈRE AOP

WELCOME

Given the number of medals and top awards it has won over the years, Le Gruyère AOP’s status in the cheese world is undisputed. While it is lauded globally as a cheeseboard centrepiece, the Swiss classic is also a pretty handy ingredient to have in the kitchen. This booklet has been created to showcase its versatility. From savoury bakes and pasta dishes through to salads and even something bordering on the sweet (yes, there is a cheesecake recipe), Le Gruyère AOP can be deployed in a variety of ways – as you’ll see here. We’ve also got some more traditional recipes for you, like toasted sandwiches or the classic fondue. Whether you’re a retailer seeking to improve your cross-selling, a cheesemonger looking to brush up on recommendations, or a foodservice operator searching for new menu ideas, you should find some inspiration in this booklet. You might also pick it up and just be after something different to make for dinner. Let’s face it, after recent events, we could all do with a bit more comfort food in our lives. Michael Lane Editor, Fine Food Digest

EDITORIAL editorial@gff.co.uk Editor: Michael Lane Art director: Mark Windsor Recipe development & food styling: Jules Mercer Photography: Sean Calitz ADVERTISING advertise@gff.co.uk Sales director: Sally Coley Sales manager: Ruth Debnam Sales executives: Becky Haskett, Sam Coleman

Published by Guild of Fine Food Ltd GENERAL ENQUIRIES info@gff.co.uk Tel: 01747 825200 gff.co.uk Guild of Fine Food, Guild House, 23b Kingsmead Business Park, Shaftesbury Rd, Gillingham, SP8 5FB UK Fine Food Digest is published 11 times a year and is available on subscription for £50pa inclusive of post and packing. Printed by: Blackmore, UK © The Guild of Fine Food Ltd 2021. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher. The publisher cannot accept responsibility for unsolicited manuscripts, photographs or illustrations.

MESSAGE FROM LE GRUYÈRE AOP We have partnered with Fine Food Digest to produce this recipe booklet because we wanted to show just how versatile Le Gruyère AOP can be – to both professional chefs and home cooks. We hope that it inspires you in your kitchens and introduces some new dishes to your repertoires. Helen Daysh, head of UK marketing, Le Gruyère AOP

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COOKING WITH LE GRUYÈRE AOP Ingredients: For the sandwich: 4 thick slices of sourdough 2 tbsp butter, at room temperature 100g ’nduja 80g cornichons, sliced 3 tbsp walnuts, toasted and roughly chopped 200g Le Gruyère AOP, grated For the quick pickled veg: 30g sugar 45ml white wine vinegar 200ml water 1 tsp salt 1 large carrot, peeled and thinly sliced 1 red onion, peeled and thinly sliced ¼ cucumber, sliced

’NDUJA & GRUYÈRE AOP GRILLED SANDWICH WITH PICKLED VEG Ideal for breakfast, brunch or supper, this sandwich will sit perfectly at any time on any table. While spicy ’nduja lends a kick, you could easily use other types of salami in its place. Layering up a sandwich is a great way to combine flavours and textures – we think this one nails it. Makes: 2 large sandwiches

Method: Start with the quick pickled veg. Mix the sugar, vinegar, salt and water and bring to a simmer. Stir in the carrot, onion, and cucumber then bring to a simmer and cook for 2-3 minutes until just ‘al dente’. Remove and allow to cool. Butter the slices of sourdough. Turn the butter side over, and start to layer up the sandwich on two of the slices. Start with the ’nduja, then cornichons, walnuts, then a good handful of pickled veg. Divide the cheese in half and sprinkle it over the veg, top with the remaining bread slices. Heat a frying pan over medium to high heat. Place the buttered sandwiches in the pan and cook for 3-5 minutes on each side until golden brown and crispy. Remove from the heat and serve.

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COOKING WITH LE GRUYÈRE AOP Ingredients: 4 courgettes, cut into 1cm-thick slices 1 red onion, finely sliced 1 clove garlic, crushed 2 tins cannellini beans, drained and rinsed 1 tin chopped tomatoes 2 tbsp tomato puree 200ml single cream 150g Le Gruyère AOP, Zest and juice of 1 lemon 2 tbsp capers 50g flaked almonds 50g breadcrumbs

Method: Preheat the oven to 200°C, 180°C Fan. Lay the courgette slices in a large roasting tin and drizzle over the olive oil. Roast for 15-20 minutes, until cooked through and just starting to brown. Remove and set aside. Fry the onion in a little olive oil until softened, add the garlic and cook for a minute or two. Add the drained beans, tinned

GRUYÈRE AOP, CANNELLINI & COURGETTE BAKE 6

tomatoes and tomato purée. Stir in the cream, 100g of the Gruyère (leaving the rest for the topping), capers and lemon zest and juice. Spoon the bean mixture into a roasting dish, top with the courgette slices and sprinkle with the breadcrumbs, flaked almonds and remaining Gruyère. Bake in the oven for 40-45 minutes, until golden brown. Serve with crusty bread and a green salad.

This is a hearty supper, all contained in one dish. It’s also packed with both flavour and nutrients. Courgettes are at their peak in summer but the recipe would work well out of season with any other similar veg, like squash or broccoli. Serves: 6 A supplement to Fine Food Digest

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PROSCIUTTO & GRUYÈRE AOP SPAGHETTI WITH PEAS A simple and tasty pasta dish that is perfect for midweek suppers. It could be eaten at any time of year and it’s ideal for carbonara fans looking for a slight twist on the classic recipe. Serves: 4

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COOKING WITH LE GRUYÈRE AOP Ingredients: 2 egg yolks 200g creme fraiche 100g Le Gruyère AOP, finely grated, plus extra to serve Zest and juice of 1 lemon 4 tbsp capers, drained or rinsed 200g frozen peas, defrosted 400g spaghetti 180g sliced prosciutto, roughly torn 1 small bunch parsley, finely chopped Method: To make the sauce, mix the egg yolks, creme fraiche, Gruyère, lemon zest and juice, capers and peas in a large bowl. Set aside. Bring a large pan of water to the boil, cook the pasta according to packet instructions. Drain and toss the pasta into the sauce, along with the prosciutto and parsley. Season well and serve with extra grated Gruyère.

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COOKING WITH LE GRUYÈRE AOP

GRUYÈRE AOP & HERB BISCUITS These little melt-inthe-mouth bites are the perfect size for daytime savoury snacking but they’re also ideal as nibbles with an evening drink or two. Makes: 42-46 biscuits

Ingredients: 200g butter 200g flour 200g Le Gruyère AOP, finely grated 1 tsp mustard powder 1 tsp salt 1 small bunch of parsley, chopped Nigella seeds, optional Method: Mix all the ingredients, except the nigella seeds, together in a blender and pulse until

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combined. Cover and chill the mixture in the fridge for 30 minutes. Preheat the oven to 200°C, 180°C Fan. Roll the mixture into walnut-sized balls and place on a baking tray. Top with the nigella seeds, if using, and flatten each ball slightly with your fingertips or a spoon. Bake the biscuits for 15 minutes, until golden brown and cooked through. Remove and allow to cool slightly before serving. 11

COOKING WITH LE GRUYÈRE AOP

STOUT & GRUYÈRE AOP LOAF This cheesy loaf is the perfect homemade bread option. It has serious sandwich potential – load it up with pickles, cheese and ham. And, of course, it goes well with a dark beer. Makes: 1 loaf

Ingredients: 300g plain flour 150g wholewheat flour 1 tbsp bicarbonate of soda 1 tsp salt 100g oats 50g pumpkin seeds 2 tbsp honey or treacle 200g Le Gruyère AOP, grated 200ml stout 284ml (1 carton) buttermilk 12

Method: Preheat the oven to 180°C (160°C fan). Grease and line a loaf tin (1kg). In a large bowl, mix the flours, bicarbonate of soda, salt, oats and pumpkin seeds. Make a well in the centre of the mixture and stir in the honey or treacle, stout and

buttermilk. Gently fold in the cheese, reserving a handful for the top. Spoon the mixture into the prepared tin and top with the remaining cheese. Bake in the oven for 45-55 minutes until cooked through. Remove and allow to cool before slicing and serving.

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GRUYÈRE AOP FONDUE No Gruyère AOP recipe book would be complete without a version of this classic. Just make sure you have plenty of bread and crudités ready to dip into the pot once it’s bubbling. Serves: 4

Plenty of possibilities There isn’t a limit on what you can serve with a fondue. While charcuterie and pickled veg work well on the side, you can dip all manner of things into the melted cheese. Bread is the classic choice, but try new potatoes, vegetables (some work well raw, others should be roasted beforehand), or even chopped fruit, like apples. 14

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COOKING WITH LE GRUYÈRE AOP

Ingredients: 800g Le Gruyère AOP, grated 1 clove of garlic 4 tsp cornflour 350ml white wine 1 pinch cayenne pepper To serve: Crusty bread for dipping Method: Rub the fondue dish with a clove of garlic, leave the garlic in if desired. Mix the Gruyère and cornflour together in the fondue pot. Add the white wine and bring to the boil, stirring until all the cheese has melted, then sprinkle in the cayenne pepper. Cut up the crusty bread for dipping into the fondue. Keep the fondue dish on a warm burner over a very low flame. A supplement to Fine Food Digest

COOKING WITH LE GRUYÈRE AOP

SMOKED HADDOCK & GRUYÈRE AOP SOUFFLÉS In this recipe, fish pie meets soufflé – and they are great friends. The flavour of Gruyère AOP is a huge hit in a soufflé but it works well with the smokey touch of the haddock. Makes: 4 soufflés

Ingredients: 250ml whole milk 125g smoked haddock ¼ tsp grated nutmeg 40g butter 40g flour 1 tsp English mustard powder 100g Le Gruyère AOP, grated 3 eggs, separated 2 spring onions, finely sliced Method: Heat the milk in a saucepan with the grated nutmeg. Just before simmering, add the fish, cover and poach for 5 minutes until just cooked through. Remove from the heat and take the fish out of the pan to cool, reserving 250ml of the liquid. Melt the butter in a separate saucepan and stir in the flour to form a roux. Whisking constantly, slowly stir in the reserved milk. Cook over a medium heat until the mixture has thickened and the flour is cooked through. Remove from the heat and stir in the cheese, mixing until it has melted. Allow to cool for a few minutes then stir in the egg yolks and mix well. Set aside to cool. Grease four ramekins with butter and sprinkle with a little of the Gruyère to coat. Preheat the oven to 200°C, 180°C Fan. Remove the skin from the smoked haddock and gently flake the fish into large chunks. In a clean bowl, whisk the egg whites until thick. Fold the fish into the white sauce, then gently fold in the egg whites. Divide the mixture between the ramekins and sprinkle the spring onions over the top. Place the ramekins in a bain-marie and bake for 20-22 mins or until puffy, golden and risen. Remove and serve immediately.

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COOKING WITH LE GRUYÈRE AOP

QUICK TOMATO & GRUYÈRE AOP TART This tart is so quick to make and adding Gruyère AOP to your pastry gives it an exceptional light and crispy texture. Make sure you buy the best quality tomatoes you can, and using a variety will boost those summer flavours even more. Serves: 4 as a main, 6 as a starter

Ingredients: For the pastry: 180g flour 100g butter, cubed Pinch of paprika 40g Le Gruyère AOP, grated 1 egg, beaten For the filling: 200g ricotta cheese 100g Le Gruyère AOP, grated Juice and zest of 1 lemon 1 bunch basil, roughly chopped, reserve some leaves 250g tomatoes, sliced in half 1 tbsp white balsamic vinegar 2 tbsp olive oil 6 anchovy fillets (optional) A handful of black olives Method: In a large bowl, rub together the flour and butter until the mixture resembles fine breadcrumbs. Stir in the paprika, Gruyère and egg. Mix gently to form a soft dough, adding a little water if needed. Cover and leave to rest in the fridge for half an hour. Preheat the oven to 200°C Fan, 220°C. Roll out the rested pastry to fit a 23cm tart tin. Blindbake the pastry for 15 minutes using baking beads on top of baking paper, then remove the beads and return to the oven for another 8-10 minutes until golden brown and cooked through. Remove from the oven and allow to cool completely. Just before serving, mix together the ricotta, Gruyère, lemon zest, juice and basil. Season to taste. In a separate bowl, mix the tomato slices with the white balsamic vinegar and olive oil. Season well and stir in the anchovies (if using) and olives. Spread the cheese mixture over the tart base and top with the tomatoes. Garnish with extra basil leaves and serve.

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COOKING WITH LE GRUYÈRE AOP

CROQUE MONSIEUR This French classic is a seriously smart upgrade of a cheese sandwich, combining all of the things we love most into a very melty meal. Although the traditional recipe uses ham, you could replace this with a vegetarian option of cooked and welldrained spinach. Makes: 4 croques

Ingredients: For the bechamel sauce: 50g butter 50g flour 400ml milk 3-4 tbsp wholegrain mustard 1 tsp Worcestershire sauce 1 pinch of grated nutmeg For the croque: 8 slices of bread 16 thick slices of good quality ham 100g Le Gruyère AOP, grated Method: Melt the butter in a pan and stir in the flour. Whisk the milk in slowly, over a medium heat, and keep stirring until the mixture has thickened and is slowly bubbling. Remove from the heat and stir in the mustard and Worcestershire sauce, then season well with salt and pepper. Allow the sauce to cool completely. Preheat the oven to 200°C, 180°C Fan. Lay four of the bread slices on a board and spread over half the bechamel sauce. Lay 2 slices of ham on each piece, and spread over half the cheese. Top with the remaining four slices of bread. Spread the remaining bechamel over the bread, and sprinkle over the rest of the cheese. Place on a baking sheet and bake in the oven for 15-20 minutes, until bubbling and melted.

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COOKING WITH LE GRUYÈRE AOP

GRILLED ASPARAGUS & GRUYÈRE AOP SALAD WITH STEAK Lots of fresh, crunchy salad ingredients mix perfectly with the nutty flavours of Gruyère AOP, and this combination of chicory, celery and spinach is very effective. Meanwhile, the tarragon-packed dressing is a perfect match for steak. Serves: 4 Ingredients: For the dressing: 2 tbsp white balsamic vinegar or tarragon vinegar 6 tbsp creme fraiche 2 tbsp chopped tarragon 1 tsp dijon mustard 100ml water For the salad: 400g asparagus spears 200g Le Gruyère AOP, cubed 2 chicory or endive, outer leaves removed

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2 sticks celery, cut into chunks 200g spinach leaves 400g rib eye steak Method: Mix together the dressing ingredients and season well to taste. Add 100ml of water to loosen. Preheat the oven to a high grill. Place the asparagus on a baking sheet and toss in a glug of olive oil, salt and pepper and mix. Grill the asparagus for 5-8

minutes, until cooked but still holding a bite. Set aside. Heat a grill or frying pan and cook the steak for a few minutes on either side, depending on personal preference. Set aside to rest. In a salad bowl or platter, toss together the remaining salad ingredients: Gruyère, chicory leaves, celery, spinach leaves. Drizzle over the dressing. Thinly slice the steak and serve with the salad.

COOKING WITH LE GRUYÈRE AOP

CAVOLO NERO & GRUYÈRE AOP RISOTTO It’s easy to knock up a simple Gruyère-laced green pesto and you can stir it through risotto rice for a meal that ticks all the healthy boxes but also delivers on flavour. What more could you want? Serves: 4 Ingredients: 100g cavolo nero 80g spinach 40g walnuts, toasted 80g Le Gruyère AOP, grated (plus 100g grated, to serve) 2tbsp butter 1 onion, finely sliced 2 cloves garlic, crushed 1 lemon, juiced and zested 300g arborio rice 250ml white wine 600ml hot chicken or vegetable stock Method: Blanch the cavolo nero leaves in simmering water for a minute or two until just softened. Drain, and roughly chop. In a blender, blitz together

the cavolo nero, spinach, toasted walnuts and the Gruyère, then add a splash of water to make a smooth pesto. For the risotto, heat the butter in a large saucepan and fry the onion until soft. Add the garlic and lemon zest and cook for a few minutes. Stir in the rice, and pour over the white wine. Allow the risotto to bubble away while stirring and letting the liquid evaporate. Keep stirring and adding stock - 200ml at a time - until the liquid has been soaked up and the rice is cooked through. Finally, stir the pesto through the rice and cook for another few minutes to allow the flavours to be absorbed. Add a splash of water if the risotto starts to stick. Plate up the risotto and top with the grated Gruyère.

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GRUYÈRE AOP HEDGEHOG BREAD You don’t have to be a baker to create this showstopping bread centrepiece. Start with a decent (unsliced) loaf, preferably with a sturdy crust, and just add a few simple ingredients. The herbs used can change with whatever is seasonally available. Serves: 4 Ingredients: 1 loaf of bread 1 clove garlic, finely chopped 3 tbsp chopped herbs (such as flat-leaf parsley or thyme) 60g butter, melted 350g Le Gruyère AOP, cut into thick slices Method: Preheat the oven to 180°C, fan 160°C Melt the butter in a saucepan and mix the chopped herbs with the melted butter. Using a serrated knife, cut the bread into 3cm wide slices. Be careful not to cut all the way down to the base. Now slice the bread again in the opposite direction, again avoiding cutting all the way through the loaf. Using a pastry brush, generously slather the inside of the bread with the herb butter before inserting the cheese slices into the slits. Bake in the oven for 20 minutes. If the bread browns too quickly, cover it with aluminium foil. Serve immediately while hot. A supplement to Fine Food Digest

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GRUYÈRE AOP CHEESECAKE WITH PASSIONFRUIT CHUTNEY This cheesecake is savoury but you could say it puts a new spin on the dessert cheeseboard. Of course, the tropical chutney adds a hit of sweetness but you could also serve it with any artisan or homemade chutney. Serves: 6

Ingredients: For the cheesecake: 1 pre-cooked pastry base (see p.19) 250g ricotta 100g Le Gruyère AOP, grated 2 eggs Parsley or chives to garnish For the chutney: 120ml passionfruit pulp (roughly 8 passionfruits) 1 red onion, peeled and finely chopped 120g caster sugar 75ml cider vinegar 1 yellow pepper, seeded and finely chopped Zest of 1 lemon Method: For the cheesecake: In a bowl, mix all the ingredients together and season well. Let the mixture rest for 2 hours. Preheat the oven to 200°C, 180°C Fan. 26

Spread the filling over the tart base, cook in the oven for 15 minutes. Let the cheesecake cool completely before slicing and serving, topped with chives if using them. For the chutney: Add a glug of oil to a saucepan and fry the onion for a few

minutes until soft. Add the passionfruit pulp, caster sugar, vinegar and pepper. Cook on a low heat for 45 minutes then add the lemon zest. Leave the chutney to cool before serving with the cheesecake. A supplement to Fine Food Digest

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SEAFOOD MAC & CHEESE When only comfort food will do, it’s got to be mac & cheese. This upgraded version adds prawns and crab for a luxurious lift, and Gruyère has the perfect melt for this recipe. Serves: 6

Ingredients: 1 onion, roughly chopped 2 tbsp tomato paste 200ml white wine 400g prawns 50g butter 50g flour 300ml milk 200g Le Gruyère AOP, grated (plus extra 50g, grated for topping) 1 tbsp Dijon mustard Pinch of paprika 200g cherry tomatoes, halved 350g macaroni or other pasta shapes, cooked according to packet instructions 200g crab meat 50g breadcrumbs Method: Heat a saucepan and add a glug of oil. Fry the onion until soft, stir in the tomato paste and white wine. Cook for 3-4 minutes until slightly reduced. Add the prawns and cook for another 3 minutes. Set aside while you make the cheese sauce. First, melt the butter in a saucepan over a medium heat and stir in the flour. Whisk in the milk and cook for 5-8 minutes, to a thick sauce. Remove from the heat and stir in the grated Gruyère, prawn mixture, mustard and paprika. Toss this mixture into the cooked pasta shapes, along with the cherry tomatoes and crab meat. Pour everything into a baking dish and top with breadcrumbs and the remaining cheese. Bake for 40-45 minutes until golden brown and bubbling. Serve warm with a green salad.

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