This was posted by my friend "Ajay" on Anglers Net Forums, hence the references to members that you wont find here. "Here's a recipe to try if you have too many friends, it should also appeal to Chesters' apparent Scottish ancestry as you really do need very little, it's from the Basgue region and it's called "Queso Viejo" which more or less means *Old cheese*. I didn't have any soft sheep's cheese when I made it so I just used a mixture of goat and cow (both were a cream cheese). Take two tablespoons of sheep's cheese. Mash three cloves of garlic. Mix cheese and garlic with a spoon of (extra virgin) olive oil in a mortar and pestle until mushy. Put it in a little crockery container with a piece of linen on top secured with string. Leave it for two weeks in a cool dry cupboard. It goes hard-ish. Then eat it (tiny amounts, spread thin!) on small pieces of toast, or crackers or whatever, with a glass of good red wine. It's explosive, and makes makes you stink, but it is absolutely gorgeous, one of those treats that perks you up no end." Not tried it myself yet, but fully intend to, thought i'd put it here so its easier to find.
[size=medium] I'll let you go first Ziggy. The last time I ate anything like that I was detectable 3 miles down wind But it was delicious
Aah, the joys of having very little sense of smell. Well at least I wont tommorow, i'm down sisters place with no anti cat meds.
Here's my more up to date version of cheese and garlic spread. Some cream cheese - just the amount you want Crushed garlic. Add the garlic to the cheese, mix it in and slacken the mixture with a squirt of lemon juice. Everything else is optional and as you like it. Mix in some chopped herbs - chives are good or chopped cooked prawns or fried bacon bits Anything you like really. Split some chillies length ways and scoop out the seeds - straight from the freezer is fine (I like Hotwax for this - nice big, fat chillies and not too hot) Pile the mixture into the chillies Shake over a little paprika (just for colour) And pop into the oven for 10 minutes (if it's on anyway) or under the grill till warm and browning on the top. If you don't have any chillies you could use peppers quarterd, scooped out tomatoes, toast or anything else you can think of. Serve as finger food or with a little salad as a starter. It goes down well in this house.
Sounds good Alice, but a little quiet word about using the phrases "Finger food & Chilli" without stressing wash your hands BEFORE using the loo or touching eyes, nose etc. might be in order. Will try Queso Vejho as soon as I get home, sounds too good to miss.
I always eat anything involving my garlic + oil + room temperature ASAP, otherwise too many google hits for "botulism".
Fair point, just put mine in the fridge, tried a bit, not ready yet, and then promptly rubbed my eye 3 minutes later. Owww.
Well, Tried the finished product. Made me sweat & my throat is still tingling 30 minutes later. Just spent 5 mins looking for some crackers to put it on & then realised I was in the wrong house, i'd seen them in my sisters place :DOH:
