Swiss Cheese Croute Recipes

Steps:

• Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
• Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
• Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
• To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

Steps:

• Toast the bread slices.
• Cut the garlic clove in half and rub each half on one of the toasted bread slices.
• Sprinkle the brandy over the bread slices.
• Cover the bread slices with the cheese. Place on a sheet pan and place in a 350 degree oven until the cheese melts (about 5 minutes).
• Top each slice with some fresh cracked black pepper and serve hot with sliced cucumbers.

Steps:

• Heat the oil in a large frying pan and fry the steak for 8-10 mins, turning to brown it all over. Remove from the pan and leave to cool. To make the gravy, add the shallot and garlic to the pan juices and cook, stirring, until softened and golden. Pour in the wine, add the herbs and leave to bubble for 2 mins. Pour in the stock and stir in the flour paste, stirring all the time until the gravy has thickened. Cover and cook for 5 mins over a low heat, then strain into a bowl or small freezer container, pushing through as much liquid left in the shallots as you can.
• Wash the pan, then melt the butter and cook the shallot and garlic until softened. Add the mushrooms and thyme, and fry for 10 mins, stirring frequently, to drive off as much moisture as possible. Season with black pepper and sparingly with salt. Cool.
• Lay a couple of sheets of cling film on the work surface, side by side and slightly overlapping, then arrange the prosciutto down the centre in two overlapping rows. Spread the mushroom mixture on top, then scatter evenly with the cheese and walnuts. Place the steak on top, then tightly wrap the prosciutto round it, using the cling film to help you. Finally, tightly wrap in the cling film and chill for 30 mins.
• Roll out the pastry on a lightly floured surface until you think it is large enough to completely wrap round the steak roll. Unwrap the meat, place on top of the pastry and brush round it with the egg mixture. Tightly roll up in the pastry, trimming the excess as you bring the pastry together down the length and ends, sealing well. If you want to add decoration, cut out leaf shapes from the trimmings and use the egg mixture to stick them to the pastry. Chill until ready to cook. Will keep for 2 days. (If freezing, wrap in new cling film, then foil, and freeze along with the gravy and egg glaze. The day before, take everything out of the freezer and put in the fridge, unwrapping the steak roll and covering it loosely with kitchen paper.)
• Heat oven to 220C/200C fan/gas 7 with a baking sheet inside. Place the (completely thawed) meat on a piece of baking parchment and brush with the egg glaze. Place on the hot baking sheet and cook for 45-50 mins. Insert a meat thermometer into the centre of the beef: for rare it should be 50C, for medium-rare 55C, and for medium 60C. Cover loosely with foil and leave to rest for 15-20 mins. Trim off the pastry end, then thickly slice and serve with the gravy, heated in a pan, and seasonal vegetables.

Steps:

• Version 1: lot's of work, but impressive looking.
• Cut each cheese slice in half; place 1 half on top of each cutlet.
• Starting with the short end, tightly roll up cutlets, jelly-roll style.
• Tie securely with string.
• On waxed paper, combine flour and pepper.
• Mix well.
• Add cutlets; toss gently to coat.
• In a large nonstick skillet, melt butter over medium heat.
• Add cutlets; cook, turning frequently, until golden, about 3 minutes.
• Add broth, wine, and dried oregano to skillet.
• Increase heat; bring to a boil.
• Reduce heat to medium-low; simmer thickened, about 10 to 12 minutes.
• Remove string.
• Garnish with parsley and oregano sprigs.
• To prepare the chicken rolls, tightly roll up cheese-topped cutlets, then tie securely with string so the rolls hold their shape during cooking.
• If cutlets are unavailable at your market, simply pound skinless, boneless chicken breast halves between 2 sheets of waxed paper to a 1/4-inch thickness.
• Version 2: Much easier to make, tastes just as good!
• Follow directions as above, only don't bother to flatten the chicen or roll the cheese in side it.
• Simplly coat plain chicken breast in the flour pepper mixture, fry in the butter and cook as above.
• When chicken is almost done, top each brest with a half slice of cheese.
• When cheese melts, it's done.
• Very good served over rice.

Steps:

• The day before you want to assemble the en croûte, mix the salt and sugar in a bowl. Scatter half of the mix over a tray, then lay one of the salmon fillets on top, skinned-side down, and scatter with more of the salt mix. Lay the second fillet on top, skinned-side up, and sprinkle over the rest of the salt mix. Cover, then place another tray on top. Weigh the tray down with a couple of tins and put in the fridge for up to 48 hrs, or for at least 12 hrs (the longer you leave it, the firmer the salmon will be).
• When you're ready to assemble the en croûte, unwrap the salmon fillets, rinse them in cold water and dry with kitchen paper, then set aside. Put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if using) and a generous grinding of pepper into a bowl and mix well, then set aside.
• Line a baking tray with parchment. Roll out half of the pastry on a lightly floured surface so it's 2.5cm larger in diameter than the salmon fillet, then drape it over the lined baking tray. Place one of the fillets on the pastry, skinned-side down, and spread with the cream cheese mix, then lay the second fillet on top, skinned-side up. Brush the edge of the pastry with a little of the beaten yolk. Roll out the rest of the pastry to fit, then drape it over the salmon and tuck it in at the sides. Trim the edges and crimp or press with a fork to seal. Brush with more beaten yolk, then put the en croûte in the fridge for 30 mins before using a spoon to create a scale-like effect along the top of the pastry. Chill for up to 24 hrs or for at least another 30 mins.
• Heat oven to 220C/200C fan/gas 7. Bake for 20 mins, then glaze with the remaining yolk. Lower the heat to 180C/160C fan/gas 4 and bake for 20 mins more, then remove and leave to stand for 10 mins.
• To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.

Steps:

• Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbl butter.
• In shallow roasting pan, bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
• Place in fridge til cold.
• Roll out puff pastry a little and cut in half.
• Spread steaks with garlic, top with cheese.
• Place cheese side down onto center of pastry squares, fold pastry over, moisten edges and seal well.
• Place seam-side down onto baking sheet lined with parchment paper.
• Prick top with a fork, cover with plastic wrap, and re-chill for 1 hour.
• Beat egg with oil, and brush pastry with it.
• Bake in center of pre-heated 425º oven for 25 minutes for med-rare.
• Serve with horseradish sauce if desired.
• Serves 2.

Steps:

• On rimmed baking sheet, lightly toast bread in 500F oven, turning halfway through cooking time, about 6 minutes.
• Remove from oven; sprinkle with 3 tablespoons of the wine.
• In large bowl, beat egg, egg yolk, garlic, flour and cayenne until smooth. Whisk in remaining wine; mix in cheese.
• Top bread with cheese mixture; sprinkle with freshly ground pepper.
• Return to oven; bake until golden, about 10 minutes.