You've Gouda Try These

YOU’VE TRY THESE Gouda

RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES BLACK PEPPER Gouda SPAGHETTI A cross between cacio e pepe and carbonara, this is a super satisfying pasta that you can whip up at a moment’s notice.

500g spaghetti 5 large egg yolks 1 large egg 300g grated Meyer Black Pepper gouda salt and extra cracked pepper

In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.

In a large bowl, beat the egg yolks with the whole egg, the cheese and half a teaspoon of salt. Very gradually whisk in half a cup of the reserved cooking water.

Place the pasta pot back on the heat with the oil. Add back the pasta and quarter of a cup of the reserved pasta cooking water. Cook, tossing, until the pasta is hot. Take off the heat and add in the egg and cheese mixture. Stir vigorously until creamy, adding more cooking water if needed. Season with salt and pepper and serve immediately.

BACON & Cheese CROWN Bacon and cheese are always While the onion and bacon are a winning combination. Wrap cooling, join the two pieces of it in pastry and turn it into the pastry together. Place the pastry crowning lunch dish. on the lined baking tray. 2 tbsp oil Spread with the tomato sauce, 1 cup bacon pieces leaving a 1cm border around 1 onion, diced the edges. Spread the onion and bacon and then cheese over the 2 x sheets of ready-rolled tomato sauce. puff pastry (we used Paneton, available from Vetro Hamilton, Roll up the pastry like a Swiss La Cave, Riverlea and The roll, starting from the long edge. Country Providore, Tamahere) Once it’s rolled, bring the two 4 tbsp tomato sauce ends together to create a ring and join by squashing the pastry 150g Meyer Vintage gouda, together. grated 1 egg, lightly beaten Using a sharp knife, cut 2cm width slits around the edges, 1 tsp sesame seeds making sure not to go all the way through. Gently pull and twist Preheat the oven to 200°C/180°C. Line a large baking tray with baking paper. each section of pastry and lay the slices on their side, so the swirly bits are slightly exposed. Heat a pan with the oil and gently sauté the onion and bacon until the onion is soft. Brush the top of the pastry with beaten egg and sprinkle with the sesame seeds. Bake in the oven for 30–40 minutes at 200°C.

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