Felicity Johnson serves "tasty toasted cheese mousetraps" at the Fossil Creek Angus bull sale in North Otago. She made the mousetraps from a Philippa Cameron recipe. PHOTO: SHAWN MCAVINUE
In the Edi-bull series, Shawn McAvinue asks the people serving food at bull sales in the South to share the recipe. In the final instalment of the rising 2-year-old bull sale season, Felicity Johnson, of Timaru, shares Philippa Cameron’s recipe for tasty toasted cheese mousetraps, which were served at the Fossil Creek Angus bull sale in North Otago.

Ingredients

1 egg

1 packet onion soup mix

200g grated tasty or colby cheese

1 finely chopped tomato

1 dollop relish

½ tsp cayenne powder

Pepper and salt to taste

1 small handful of chopped parsley

1 loaf of ciabatta bread

Method

Heat the grill on a low setting.

Prepare the cheese, tomato and parsley.

Place all the ingredients in a medium sized bowl and mix together.

Cut the ciabatta bread into 3cm slices.

Arrange the bread on a baking tray and top with the mousetrap mixture.

Grill the mousetraps for between three and five minutes until the cheese mixture is bubbly and golden.

Enjoy on their own or dip into a big bowl of home-made soup.