Over the coming weeks I’m going to share with you the many facets of my biggest food obsession – cheese. Few things, culinary or otherwise, are more ubiquitous with the hexagon nation than fromage. You’d be surprised at how many varieties and subtleties of flavour exist and so I just couldn’t fit everything into one post. For today, I’ve started at the end, showing you a platter of a few of my favourites (at least from the selection we are able to purchase in Australia, but that’s another story.)
Now, it’s not just the cheese that matters on a cheese platter. What you eat your cheese with is equally important. A good quality crusty loaf of bread is a must and a touch of sweetness like a fig or quince paste can really enhance the flavour. I’ve combined the two in this delicious fig and walnut bread recipe that you can easily make at home and impress your guests with.
- 1 kg baker’s flour
- 100g fresh yeast (or 35g dried yeast)
- 800mL luke warm water
- 35g salt
- 200g walnut kernel
- 150g dried figs
- 150g dried apricots (optional)
- Preheat the oven to 200 degrees on fan force.
- Mix the yeast with a little bit of water, just enough to dilute it.
- Put all the dry ingredients into a big mixing bowl and give it a stir before you add the yeast. You don’t want the yeast to be in direct contact with the salt, as it would “kill” it.
- Roughly chop the walnuts, figs and apricots (if you are including them) and keep aside.
- Add the yeast to the dry ingredients then add the water. Knead the dough well for about 5 minutes, by hand or using an electric mixer with a hook attachment.
- Put the dough on a lightly floured bench, spread it a little bit and arrange the nuts and dried fruits in the middle. Knead well for a further 5 minutes by hand to make sure the garnish is evenly spread.
- Put the dough back in the mixing bowl and cover with a tea towel. Leave to proof until it doubles in size, then knock it back down with your fists (as if you’re punching it).
- Portion the dough in 300g balls and using the palm of your hands, form an oblong shape, kind of like a big Baguette.
- Cover the bread with a towel and leave to proof until nearly double in size.
- Bake the bread until golden and crunchy around the outside (about 15 minutes). To know when it’s ready, gently knock on the bottom of the loaf and if it sounds hollow, then it’s ready.
I paired this wonderful bread with a cheese platter in which I used the following cheeses:
- Pico goats cheese : Perigord region, France. Soft ripened cheese
- Fourme D’ambert: Puy De Dome in Auvergne France. Semi Hard blue cheese
- Brebirousse d’argental: Lyon region, soft ripened bloomy rind sheep’s milk cheese
- truffled brie: Rouzaire Ile De France, soft cheese
I also used dried apricots, dried figs, grapes, crackers and moscatels on the platter
All those are available from feast in Hampton or Richmond café and Larder cheeses, you can also visit their website: www.rhcl.com.au
With this amazing cheese platter I recommend a Chateau “ Ollieux Romanis” Corbiere red available from www.airoldifinewines.com.au .