CARAMELISED LEEK, HERB & GOAT CHEESE SPREAD

Winter fare to share. It’s rich, delicious and warming. I recommend serving the spread hot with torn pieces of Tuerong Farm’s olive fougasse for dipping. Alternatively you could serve it with freshly baked croutons (see recipe below) and an array of fresh winter veg like sliced fennel, carrots and cauliflower florets. The dish is inspired by Sophie Hansen’s fab new book ‘What Can I Bring?’

serves 4 as a side dish

3 tablespoons extra virgin olive oil

2 large leeks (or 3 small), green tops removed, white part finely sliced

1½ tablespoons Mock Red Hill apple cider vinegar

cider & wine vinegar

sea salt

black pepper

200g Main Ridge Dairy Cashmere goats curd

100g Main Ridge Dairy Caprinella, finely grated

40g parmesan, finely grated

1½ tablespoons chopped herbs (choose from thyme, or dill or parsley leaves)

½ cup coarse fresh sour dough breadcrumbs

Pre-heat the oven to 185°C (165°C fan-forced).

Heat the olive oil in a medium heavy based frying pan over a medium-high heat. Add the leek and cook until it just begins to colour, about 4 minutes, then reduce heat to low-medium. Cook for 30 minutes, or until the leek is very soft and dark golden brown. Stir in the vinegar, salt and pepper to taste. Transfer to a 500ml (2 cup) capacity ovenproof dish and loosely spread over the base.

Meanwhile, stir together all the cheeses, 1 tablespoon chosen herb in a small bowl to combine well. Spoon the cheese mixture on top of the leeks. Toss the breadcrumbs with the remaining herbs, then sprinkle over the cheese layer. Bake in the pre-heated oven for 25-30 minutes, or until the top is golden brown and bubbling around the edges.

The dip is best served warm to hot.

For the croutons, a baguette, ciabatta or a sourdough loaf will all work well. Slice the bread no wider than 1cm thick. Arrange slices on a baking tray side by side, then brush with olive oil. Bake in pre-heated 180°C oven for 8-10 minutes until golden brown. Set aside to cool. Store in an air-tight container for up to a week.

Recipe by Fiona Hammond, June 2024