{"id":4117,"date":"2009-08-26T11:55:52","date_gmt":"2009-08-26T11:55:52","guid":{"rendered":"http:\/\/chopsybaby.com\/mag\/?p=4117"},"modified":"2018-07-02T13:57:01","modified_gmt":"2018-07-02T12:57:01","slug":"two-cheesy-recipes-from-cathedral-city-mature-lighter","status":"publish","type":"post","link":"https:\/\/chopsybaby.com\/magazine\/two-cheesy-recipes-from-cathedral-city-mature-lighter\/","title":{"rendered":"Two cheesy recipes from Cathedral City Mature Lighter"},"content":{"rendered":"<p style=\"text-align: left;\"><strong><br \/>\nCheesy Potato Skins<\/strong><br \/>\n<em>Serves 2<br \/>\nPrep time 10 minutes<br \/>\nCooking time 40 mins -1 hour 20 minutes<\/em><\/p>\n<p><strong>Ingredients: <\/strong><br \/>\n2 Large baking potatoes<br \/>\nA drizzle of olive oil<br \/>\nSea salt and black pepper<br \/>\n100g Cathedral City Matured Lighter grated<br \/>\nTeaspoon British mustard<br \/>\n\u00bd egg yolk<br \/>\nA couple of dashes of Worcestershire sauce<br \/>\n1 tablespoon dark ale (optional)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-4118 aligncenter\" title=\"Potato-skins\" src=\"http:\/\/chopsybaby.com\/magazine\/wp-content\/uploads\/2009\/08\/Potato-skins.gif\" alt=\"Potato-skins\" width=\"300\" height=\"300\" srcset=\"https:\/\/chopsybaby.com\/magazine\/wp-content\/uploads\/2009\/08\/Potato-skins.gif 300w, https:\/\/chopsybaby.com\/magazine\/wp-content\/uploads\/2009\/08\/Potato-skins-150x150.gif 150w, https:\/\/chopsybaby.com\/magazine\/wp-content\/uploads\/2009\/08\/Potato-skins-36x36.gif 36w, https:\/\/chopsybaby.com\/magazine\/wp-content\/uploads\/2009\/08\/Potato-skins-115x115.gif 115w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Method:<\/strong><br \/>\n1.\u00a0\u00a0\u00a0\u00a0\u00a0 Preheat your oven to 190C. You can either bake the potatoes for an hour or do them on a medium-high heat in the microwave for 12 &#8211; 14 minutes. When they are baked cut them in half across the length of the potato. Scoop out most of the potato leaving a 1cm layer against the skin. (This potato is not needed for this recipes but will make super mash so keep it in the fridge until you need it)<\/p>\n<p>2.\u00a0\u00a0\u00a0\u00a0\u00a0 Lay the potato skins on a baking sheet and drizzle with olive oil. Bake for 20 minutes or until they are crisp and golden<\/p>\n<p>3.\u00a0\u00a0\u00a0\u00a0\u00a0 While you are waiting for the potatoes to cook you can make the filling. Mix together the cheese, mustard, Worcestershire sauce, ale and egg<\/p>\n<p>4.\u00a0\u00a0\u00a0\u00a0\u00a0 When the potatoes are ready fill them with the cheese mix. Pop back in the oven for 10 \u2013 15 minutes. If you want the cheese to melt quicker you can do it under a preheated grill<\/p>\n<p><strong>Quesadilla with cheese, chorizo and spring onions<\/strong><br \/>\n<em>Serves: 4<br \/>\nPrep time: 10 minutes<br \/>\nCooking time: 5 minutes<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-4119 aligncenter\" title=\"Quesadilla-1-no-pack-HR\" src=\"http:\/\/chopsybaby.com\/magazine\/wp-content\/uploads\/2009\/08\/Quesadilla-1-no-pack-HR.gif\" alt=\"Quesadilla-1-no-pack-HR\" width=\"300\" height=\"300\" srcset=\"https:\/\/chopsybaby.com\/magazine\/wp-content\/uploads\/2009\/08\/Quesadilla-1-no-pack-HR.gif 300w, https:\/\/chopsybaby.com\/magazine\/wp-content\/uploads\/2009\/08\/Quesadilla-1-no-pack-HR-150x150.gif 150w, https:\/\/chopsybaby.com\/magazine\/wp-content\/uploads\/2009\/08\/Quesadilla-1-no-pack-HR-36x36.gif 36w, https:\/\/chopsybaby.com\/magazine\/wp-content\/uploads\/2009\/08\/Quesadilla-1-no-pack-HR-115x115.gif 115w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n4 flour tortillas<br \/>\n100g Cathedral City Mature Lighter grated<br \/>\n3 spring onions, finely chopped<br \/>\n2 tablespoons jalape\u00f1o peppers, chopped, (optional)<br \/>\n8 slices of cured chorizo, thinly sliced<br \/>\nGuacamole, soured cream and salsa to serve<\/p>\n<p><strong>Method:<\/strong><br \/>\n1.\u00a0\u00a0\u00a0\u00a0\u00a0 Heat a large frying pan gently on the hob. Lay 2 tortillas out ready to fill<\/p>\n<p>2.\u00a0\u00a0\u00a0\u00a0\u00a0 In a small bowl mix together the grated cheese, spring onions, jalapeno peppers and chorizo<br \/>\n3.\u00a0\u00a0\u00a0\u00a0\u00a0 Split the cheese mixture between the 2 tortillas making sure you keep them even leave a 1cm gap from the edge<\/p>\n<p>4.\u00a0\u00a0\u00a0\u00a0\u00a0 Top both tortillas with another tortilla to create a sandwich then place one into the frying pan. Gently toast for about 2 minutes on each side or until the tortillas are golden and the cheese has melted<\/p>\n<p>5.\u00a0\u00a0\u00a0\u00a0\u00a0 Repeat with the other quesadilla, then cut each into 6 triangles<\/p>\n<p>6.\u00a0\u00a0\u00a0\u00a0\u00a0 Serve with guacamole, soured cream and salsa<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cheesy Potato Skins Serves 2 Prep time 10 minutes Cooking time 40 mins -1 hour 20 minutes Ingredients: 2 Large<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[6],"tags":[],"class_list":["post-4117","post","type-post","status-publish","format-standard","hentry","category-bristol-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Two cheesy recipes from Cathedral City Mature Lighter - 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