Cheddar Crumbles Recipes

BEET, GREENS AND CHEDDAR CRUMBLE

Steps:

• Combine beets, thyme branches, garlic and peppercorns in a large pot. Cover with cold salted water. Bring to a simmer over medium-high heat; cook until beets are tender, 15 to 30 minutes depending on size. Remove with a slotted spoon. Add greens and cook for 2 minutes (do this in batches if necessary); remove with tongs and transfer immediately to a bowl of ice water. Drain well.
• Once beets are cool enough to handle, peel them and slice crosswise into 1/4-inch-thick slices. Roughly chop greens' leaves and stalks.
• Prepare the béchamel: In a small saucepan over low heat, melt 5 tablespoons butter. Stir in 75 grams flour ( 2/3 cup). Cook, stirring constantly, for 2 minutes; roux should smell cooked but remain white. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in 8 ounces Cheddar (2 cups) until melted. Stir in mustard powder, Worcestershire and Tabasco. Season with salt to taste.
• Make the crumble topping: In a small bowl, stir together remaining 2/3 cup flour, the oats and the hazelnuts. Use your fingers to work in 6 tablespoons butter, the remaining 1 ounce Cheddar ( 1/4 cup) and the Parmigiano-Reggiano. It should be a mixture of large and small pieces. Season with a pinch of salt, pepper and the nutmeg.
• When you are ready to assemble the dish, heat oven to 350 degrees. Butter a 2-quart gratin or baking dish. Spread a layer of béchamel on the bottom. Top with a layer of beets, followed by a layer of greens and stalks. Season generously with salt and pepper, and sprinkle with thyme leaves. Spread another layer of béchamel on top and repeat process to fill dish (you will end up with 3 or 4 layers). Cover entire surface with crumble topping. Transfer dish to oven and bake until bubbling and golden brown in spots, 45 minutes to 1 hour.

GARLIC CHEDDAR CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
• Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

CHEDDAR CRUMBLES

Steps:

• Preheat oven to 375 degrees with rack positioned in the center. Line a baking sheet with parchment paper.
• In a large bowl, mix together flour, cornstarch, confectioners' sugar, salt, pepper, and paprika. Using your fingers, two knives, or a pastry blender, mix in the butter until the mixture is crumbly. Sprinkle pecans and cheese over mixture and gently toss to combine.
• Pour mixture into the center of the prepared baking sheet. Using your fingers, gently distribute the mixture evenly over the baking sheet. Transfer baking sheet to oven and bake about 10 minutes. Turn crumbles with a spatula and continue baking until crumbles are golden and cheese is crisp, 15 to 20 minutes more.
• Transfer pan to a cooling rack; let cool completely.

BREADED CHEDDAR CUBES

Steps:

• In an electric skillet or deep fryer, heat oil to 350°. Meanwhile, whisk eggs in a shallow bowl. In another shallow bowl, mix bread crumbs, sesame seeds and salt. Dip cheese in eggs, then roll in crumb mixture to coat all sides, patting to help coating adhere., Fry cheese, a few at a time, 1 to 1-1/2 minutes or until golden brown, turning occasionally. Drain on paper towels.

CHEDDAR CRUMBLE APPLE PIE

Steps:

• Make a high rim around the pie crust.
• Combine all the dry ingredients in the topping and cut in the butter until crumbly.
• Set aside.
• Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well.
• Arrange the apples in the crust and sprinkle on the topping.
• Bake in a preheated 375 degree F. oven for 40 to 50 minutes.
• Serve warm with Vanilla Ice Cream if desired.

APPLE & CHEDDAR CRUMBLE

Steps:

• Heat oven to 375 degrees; coat a 13x9x2-inch baking dish with nonstick cooking spray.
• In large bowl, fold together apples, lemon juice, cheddar cheese and raisins.
• Spoon into prepared baking dish.
• In another bowl, combine sugar, flour, oats, butter and pumpkin pie spice; mix until crumbly.
• Scatter over apple mixture.
• Bake at 375 degrees for 30 minutes or until nicely browned and apples are tender.
• Cool at least 15 minutes.
• Serve warm.

PEAR AND CHEDDAR CRISP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
• Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
• Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
• Bake in the preheated oven until top is golden brown, about 45 minutes.

BEEF AND CHEESE CRUMBLE

Steps:

• Brown the beef.
• Add the tinned tomatoes.
• Add the oxo cubes - crumble them evenly over the top and then mix inches.
• Add the remaining ingredients.
• Hint: At this stage you can also add any other flavourings/herbs/spices/vegetables you like, this is a very flexible recipe!
• At this stage the beef should be quite liquidy. Don't take any out but turn the heat down and let it reduce naturally. Keep an eye on it so it doesn't become too dry. The ideal end product should look fairly dry but easily yield liquid when a spoon is pressed onto the mixture. This can take anything from 10-30 minutes, depending on what is added!
• While the mixture is reducing make the crumble.
• Put all of the crumble topping except for the cheese for sprinkling into a bowl and mix them so they look like chunky breadcrumbs.
• Put the beef mixture into an ovenproof dish.
• Pour the crumble mixture on top of the beef.
• Put in a 180C oven for 20 minutes.
• After the 20 minutes add the grated cheese to the top, put the crumble back in the oven for another 10-15 minutes (until the cheese is melted/brown/crispy according to taste).