Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
INGREDIENTS
600g mild cheese, grated
½ small red onion, finely chopped
¼ cup parsley, finely chopped
¼ cup seeded mustard
Plenty of freshly ground black pepper
2/3 cup hot milk
bread slices - they use a light multigrain loaf sliced lengthways.
METHOD
Mix all ingredients in a large bowl, using a potato masher to combine.
You could use a blender but do it in batches so you don't burn out the motor. You are looking for a porridge-like consistency.
Spread the mixture on bread slices and roll towards the middle if they are long slices. You can use regular slices and just roll one way.
Toast in a panini press or hinged grill until golden, or grill in the oven, turning when brown on one side.
Spread with butter to serve.
Requested by Annie Gale, of Mosgiel.
This recipe comes from Scott Verberne, manager and chef at the Arthur Barnett cafe in Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474 7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
