Blue Cheese dish
Blue cheese dish
Brioche
24g fresh yeast
2 tbsp warm Anchor Milk
500g plain flour
1 tsp salt
2 tbsp caster sugar
6 eggs beaten
240g soften Mainland Butter
Method
Add the yeast to the warm Anchor milk and mix to a paste. Meanwhile, place the flour, salt and sugar into the mixer and mix well. Mix the eggs with the yeast and add to the eggs. With the kitchen aid on low speed, gradually add the egg mix and mix until smooth. With mixer still on low add the Mainland butter a little at a time until fully incorporated. Transfer to a bowl and chill the dough. Portion into 50g balls and place in a line mini loaf pan. Cover the trays with greased glad wrap and leave in a warm place to prove until double in size. Glaze tops with egg wash and bake at 180c for around 10-15 minutes. Place on a wire rack to cool.
Pear relish
2 pears peeled and cut in half
200ml sugar syrup
Good pinch 5 spice
Mix 5 spice into sugar syrup. Put in vac bag and add pears. Vac seal. Place in water bath at 85c and cook for 1.5 hours or until soft. Remove from bag reserving the syrup and allow pears to cool. Take the pears and chop into small dice. Place in bowl and add back in a little syrup. Season with a small amount of salt. Chill.
30g blue cheese at room temp per portion.
