As part of our weekly Wine & Cheese stream chats, host Ali Dunworth brings on the Foodie Experts to discuss wine & cheese. Erica who joined us last week has been so generous to share on her banging cheesy recipes with everyone. Check it out below;

Cheesy Pastry Pinwheels

(Makes 20 bite sized pinwheels)
Takes 30 mins (+1hr fridge time)

Ingredients:
 1 packet of easy roll puff pastry (of course you can make this yourself if you desire)
 2tbls wholegrain mustard
 2 tbls Caramelised onion or any cheese chutney will work really.
 100g Hegartys Templegall, grated
 50g Wicklow ban brie, cubed
 50g Crozier blue, crumbled
 Fresh or dried sage, chopped
 A drizzle of olive oil
 Balsamic/pomegranate reduction & nigella seeds to be extra fancy

Method:
1. Layout your pastry into a flat rectangle. Keeping it on the paper start to spread the
mustard all over it and then the caramelised onions. You can combine these two first if you
find it easier.
2. Next layer the grated cheese, then the brie and finally crumble over the blue.
3. Sprinkle over some dried or freshly chopped sage and drizzle with olive oil. This will help it
stick as you roll. Season with a little salt and some fresh ground black pepper.
4. Roll the rectangle inwards from the longest side. Try to roll this as tight as you can.
5. Once you get a long tube, wrap it up again in some more paper as tight as possible and put
in the fridge for at least an hour.
6. Pre-heat the oven to 180C.
7. Remove the tube from the fridge; it should be fairly solid now. Remove all wrapping; it
would be great to re-use the baking paper to line a flat tray.
8. Start to slice, about ½ inch thick, from one side, I find using a bread knife works best.
9. Place your pinwheels, at least 2 inches apart(s socially distanced!), on your lined baking
tray.
10. Bake in your oven for 8-10 minutes.
11. Remove from the oven, carefully plate them and drizzle a little balsamic over them. They
can be eaten hot or cold.
12. The tube can be frozen for up to a month; you will need at least 4 hours to thaw it out
before cutting cooking.
Alternate fillings: Add cured meats, sauerkraut, corned beef, caraway, sundried tomato, cream
cheese, parmesan with basil oil.

Boilie Goats Cheese Pistachio Pearls

Takes 5 minutes
Makes 10 Pearl Sticks

Ingredients:
 50g pistachios
 Salt
 1(180g) box of Boilie Goats Cheese Pearls
 5- 10 cherry tomatoes

Method:
1. Toast your pistachios on a dry pan and season with salt.
2. Chop them up nice and finely.
3. Roll the Boilie pearls in your chopped pistachios.
4. Place either a full or half cherry tomato on a cocktail stick.
5. Pop a pistachio pearl on top and bobs your uncle!
P.s. do not waste that delicious boilie flavour oil. Use it to fry things or in a yummy salad dressing!

Cubi Halloumi

Takes 5 minutes
Makes 16 cubes

Ingredients:
 2 tbls sesame seeds, mixed black and white if you have them.
 1 Block Toonsbridge Halloumi, cubed into 16
 2 tbls toasted sesame oil
 2 tbls honey

Method:
 Using a dry pan, toast your sesame seeds over a medium heat, keeping a close eye on them.
 Remove from the pan and set aside.
 Place pan over a higher heat now.
 Add in the sesame oil and gently place in the cubi halloumi.
 After a minute or two gently turn the halloumi, do this until all sides are nicely toasted.
 Drizzle over the honey and let that sizzle for a minute.
 Remove from the heat; sprinkle the toasted sesame seeds over the top.
 Serve immediately with cocktail sticks.