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Potted Cheese
A super simple recipe for Potted Cheese which makes a great addition to Christmas hampers
Ingredients
- 350 g cheddar cheese crumbled
- 75 g butter
- 1/2 tsp English mustard
- 1 Pinch cayenne pepper
- 1 tbsp whisky
- butter for topping
Instructions
- Whazz up the cheese and butter in food processor until almost smooth.
- Add the mustard, cayenne pepper and whisky and whazz again.
- Pack tightly into small sterilised jars
- Melt butter in a pan and use just the separated liquid off the top to pour gently over the cheese mixture
- Allow to set and cover with a waxed paper disc and pop on the lid
- This will keep for up to 2 months unopened in fridge, once opened use within a week
Notes
calories shown for the full jar of potted cheese.
Serve with a cheeseboard, on toast, with baked potatoes and so much more
Nutrition
Calories: 1500kcalCarbohydrates: 9gProtein: 90gFat: 119gSaturated Fat: 75gPolyunsaturated Fat: 4gMonounsaturated Fat: 34gCholesterol: 376mgSodium: 2252mgPotassium: 454mgFiber: 1gSugar: 6gVitamin A: 3673IUVitamin C: 1mgCalcium: 2613mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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