Take five: Delicious cheese recipes from Donal Skehan

Mozzarella arancini with sweet and spicy marinara

Arancini are a Sicilian cheese-filled snack. They require a little work, but are definitely worth it and a great way to use up leftover risotto.

Cook time: 35 minutes Makes: 20

For the arancini

1 tbsp olive oil

1 onion, finely diced

1 garlic clove, finely chopped

200g arborio or risotto rice

250ml white wine

750ml vegetable stock

75g pecorino, finely grated

1⁄2 x 150g ball mozzarella, cut into 20 pieces

150g panko breadcrumbs

50g flour

2 eggs

To serve

250ml passata

3 tbsp hot sauce

1⁄2 tsp garlic powder

Small handful basil leaves

Sea salt and freshly ground black pepper

Method

1. Heat the oil in a medium saucepan over a low heat. Add the onion and garlic to the pan and sauté for 6-8 minutes until softened without colour, add the arborio rice and toss to coat. Pour in the white wine, let it bubble away for a couple of minutes until reduced, stirring regularly. Add the hot stock, little by little until it is all used up and the rice has cooked, this will take about 20 minutes. Make sure each amount you add is soaked up before adding the next. Stir through the pecorino, season to taste then spread the risotto in an even layer on a tray lined with parchment paper. Cover with cling film and chill for at least two hours.

2. To form the arancini, scoop a portion of the cooled risotto into your hand. For a pattie with 2" in diameter approximately and place a piece of mozzarella into the centre. Repeat to give you 20 in total. Place on a tray in the freezer for at least an hour until solidified to ensure they hold their shape.

Once ready to cook, heat a large saucepan a third full with oil or deep enough to cover the arancini once submersed and allow to reach a temperature of 180C . Once it has almost come up to temperature add the flour, egg and panko to three separate bowls. Toss the arancini in the flour, followed by the egg and then the breadcrumbs. Placing on a tray as you go. Deep-fry for in batches of five for 5-6 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.

Combine the passata, hot sauce and garlic powder in a small saucepan and bring to a rolling simmer, simmer for 2-3 minutes, remove from the heat. Serve the arancini on a platter alongside the sauce and a scattering of basil leaves.

Cheddar and thyme scones

Move over dinner rolls, these savoury scones need to feature on your next dinner menu. They go perfectly with soups and stews or served simple with butter and red onion relish.

Cook time: 30 minutes

Makes 8 scones

500g self-raising flour, plus extra for dusting

120g butter, chilled

1 tsp baking powder

125g Irish cheddar cheese, grated

2 tbsp chopped fresh thyme

1 tsp English mustard powder, optional

250ml milk, plus extra for brushing

2 large free-range eggs

Method

1. Preheat the oven to 220°C/425°F/Gas Mark 7, dust a large baking sheet with flour.

2. Combine the flour and baking powder in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs.

3. Add 100g of the cheese, 1 tablespoon of thyme and English mustard to the bowl and mix it through the crumbs.

4. In a measuring jug, whisk together the milk and egg until combined. Pour this into the crumb mixture (leaving about 1 tbsp of the mix in the jug) and mix through with a butter knife until a rough dough forms. Use your hands to push the dough together, making sure to include any mixture that’s stuck on the sides of the bowl.

5. Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1"). Using a 7.5cm circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat until you have used all the dough. Otherwise just cut into squares.

6. Brush each scone with the reserved egg and milk mix, sprinkle with 25g of cheese and the remaining tablespoon of thyme to garnish.

7. Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden-brown colour on top. Transfer to a wire rack to cool slightly before serving warm with butter.

Seriously cheesy breakfast tacos

Breakfast tacos were never something I made until I moved to Los Angeles. They are now our go to breakfast for friends! Go heavy on the cheese to ensure ultimate indulgence.

Cook time: 15 minutes, serves: 2

4 flour tortillas

2 tbsp olive oil

100g good quality chorizo, diced

25g butter

4 eggs, beaten

100g vintage cheddar, grated

4 tbsp Jalapeño relish

4 spring onions, thinly sliced

Small handful fresh coriander leaves

Hot sauce, to serve

Sea salt and freshly ground black pepper

Method

1. Heat one tablespoon of the oil along with the chorizo and toss in the pan for 1-2 minutes until they pick up a little colour, set aside on a plate. Wipe the pan clean and add the remaining tablespoon of oil along with the butter to the pan, once the butter has melted add the eggs. Season. Cook gently, stirring, until just set. This will only take a minute, or less. Set aside.

2. Place tortillas onto the pan and spread over one tablespoon of the relish along with a quarter of the chorizo, eggs and cheese onto one half of the tortilla, folding the other half on top. Toast for a minute on each side until golden and the cheese has melted. Repeat with the remaining three tortillas.
To serve, sprinkle with spring onions, coriander and a drizzle of hot sauce.

Cheesy gougère platter with charcuterie

A show-stopping centerpiece for your next party! Choux pastry sounds tricky, but make it once and you’ll see just how easy it is – the perfect vehicle for Irish cheddar.

Cook time: 45 mins, serves 6

60g of salted butter

130ml of water

80g of plain flour, sifted

3 large free range eggs

100g Irish cheddar, grated

2 tsp thyme leaves, finely chopped

Pinch of ground nutmeg

Ground black pepper

For the platter

4 figs, to serve

Grapes, to serve

100g cornichons, to serve

6 bread sticks

100g salami

100g prosucitto

100g kalamata olives

Method

1. Preheat the oven to 220C/425F/Gas Mark 7 and line two large baking sheets with parchment paper.

2. Place the butter and water in a small saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds.

3. Remove from the heat and set aside and leave to cool slightly. Beat the eggs in a small bowl.

4. Add the eggs little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. Add a little of the beaten egg at a time until you have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. You may not need all of the egg. Stir through 75g of the cheese, nutmeg, thyme and a sprinkle of black pepper.

5. Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 3cm rounds on the lined baking sheets, leaving about 6cm in between each line to allow for spreading. Pat water on the top of each gougère and sprinkle on the remaining cheese.

Place in the oven, reducing the heat to 190C/375F/Gas mark 5, for approximately 25 minutes until they have risen and are golden and crisp. Serve warm on a charcuterie board with the remaining ingredients.

Honey and ricotta cheesecake

You can switch out the gingernut biscuits for regular digestive biscuits or graham crackers here, but they are worth seeking out as they add spice and sweetness to this cheesecake.

Cook time: 50 minutes, serves 10-12

300g gingernut biscuits, blitzed to a fine crumb

150g butter, melted

500g ricotta cheese

250g mascarpone

100ml cream

100ml honey

4 eggs, beaten

Zest and juice of 1 lemon

50g plain flour, sifted

3 figs, to serve

25g toasted flaked almonds

Method

1. Preheat oven to 180C/350F/Gas Mark 4. Grease and line a 20cm springform cake tin with parchment paper on the base and sides, set aside on a baking tray.

2. Combine the biscuit crumbs and butter until completely mixed through. Press this mixture into the base of the cake tin. Place in the oven to bake for 10 minutes. Remove from the oven and allow to cool.

3. In a mixing bowl, whisk together the ricotta, mascarpone, cream and all but one tablespoon of honey until smooth and creamy. Whisk in the eggs one at a time until completely incorporated. Followed by the lemon and flour.

4. Pour the filling over the biscuit crumb base and smooth off the top.

5. Place the cheesecake in the oven and bake for 40 minutes or until golden brown. Turn off the heat and allow to cool in the oven with the door slightly ajar. Once cooled serve by cutting the figs in half, placing on top of the cheesecake, drizzle with the remaining tablespoon of honey and sprinkle with the flaked almonds.