Garlic and Herb Macadamia Cheese
A take on that classic French 80’s cheese, Boursin. Superb on some white baguette or as an addition to your Christmas table layout. Taking the time to make this is definitely worth it.
Makes 1 large cheese or 2 smaller ones
- 280g (9.8 oz) macadamia nuts
- 160ml (5.4 fl oz) water
- 2 tbsp lemon juice and zest of 1 lemon
- 2 tbsp snipped chives
- 1 garlic clove, grated
- Salt and pepper, to taste
- Fresh baguette or sourdough and some chutney
- Prepare the macadamia nuts by soaking them in a bowl of water for 2 hours — or even better, do this the night before.
- Drain the nuts and tip into a food processor or blender along with the water and blitz until smooth. (If you are using a small, hand-held blender, then blitz several times until smooth.) As this is a soft cheese the texture can be slightly bitty, which I personally love. If you are using a high-speed blender, make sure you don’t overheat or over-blend. You want the texture to be ricotta-like.
- Once the nuts are blended, transfer to a clean glass container. Now, it’s time to flavour the cheese. Add the lemon juice and zest, chives, garlic, and salt and pepper, then mix well.
- Use a metal chef’s ring for this next step, if you have one. Alternatively, you can use a small bowl lined with cling film (plastic wrap). If you’re using a chef’s ring, place some greaseproof (waxed) paper under the ring and grease the inside with some oil. Fill the chef’s ring or the bowl to the top with the cheese mixture.
- Keep the cheese in the fridge for a few hours to set and let the flavours marry together.
- Once chilled, pop the chef’s ring off (if using) or remove the cheese from the bowl, and serve with some fresh baguette, French-style, or lovely homemade sourdough, plus some chutney. The cheese will keep for up to 7 days in the fridge.
Recipe from Celebrate: Plant-Based Recipes for Every Occasion by Bettina Campolucci Bordi (Hardie Grant, £20). Photography
by Louise Hagger.