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Herb-Crusted Eumundi Cheese with Noosa Tomato Chutney

Recipe Img1

Noosa Tomato Chutney: 
Combine Ingredients: In a large saucepan, combine the chopped tomatoes, red onion, grated apple, apple cider vinegar, brown sugar, mustard seeds, cumin seeds, chili flakes, grated ginger, minced garlic, and a pinch of salt. 

Cook: Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, uncovered, for about 1 hour. Stir occasionally until the mixture thickens and takes on a jam-like consistency. 

Cool: Remove the chutney from the heat and let it cool. It will thicken further as it cools.

Herb-Crusted Eumundi Cheese: 
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. 

Prepare the Herb Oil: In a small bowl, mix the olive oil, rosemary, thyme, minced garlic, salt, and pepper. 

Crust the Cheese: Brush the herb oil mixture generously over the entire surface of the cheese. Make sure to cover both the sides and the top for a full flavor infusion. 

Bake: Place the herb-coated cheese on the prepared baking sheet. Bake in the preheated oven for 10-15 minutes, or until the cheese is soft to the touch and slightly melted inside. 

Rest: Remove from the oven and let it rest for a few minutes. Transfer to a serving platter.

Papdi:
In a mixing bowl, combine the all-purpose flour, semolina, carom seeds, salt, and 2 tablespoons of oil. Mix well. 

Gradually add water and knead to form a stiff dough. The dough should not be too soft; otherwise, the papdis won’t be crisp. Cover the dough with a damp cloth and let it rest for about 20-30 minutes. 

Divide the dough into small portions. On a lightly floured surface, roll out each portion into a thin circle. The thinner the dough, the crispier the papdi will be. 

Using a cookie cutter or a small glass, cut out small discs from the rolled dough. Prick each disc with a fork multiple times to prevent them from puffing up while frying. 

Heat oil in a deep fryer or a deep pan to about 180°C (350°F). You can test if the oil is ready by dropping a small piece of dough into it; if it sizzles and comes to the surface, the oil is hot enough. 

Gently slide the cut-out dough discs into the hot oil. Do not overcrowd the fryer. 

Fry the papdi until they turn golden brown and crisp, flipping them halfway through for even cooking. Remove the papdi with a slotted spoon and drain them on paper towels to remove excess oil. Let the papdi cool completely before storing them in an airtight container. They will remain crisp for several weeks if kept dry.

Serving:
Serve the warm herb-crusted Eumundi cheese with a side of the cooled Noosa tomato chutney and the Papdi.

Garnish with a few fresh herbs or edible flowers from the market for an added touch of elegance.

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For the Noosa Tomato Chutney: 
500g Noosa heirloom tomatoes, chopped 
1 medium red onion, finely chopped 
1 apple, peeled and grated 
1/2 cup (125ml) apple cider vinegar 
1/2 cup (100g) brown sugar 
1 teaspoon mustard seeds 
1/2 teaspoon cumin seeds 
1/4 teaspoon chili flakes (adjust to taste) 
1 teaspoon ginger, grated 
1 garlic clove, minced 
Salt, to taste

For the Herb-Crusted Eumundi Cheese: 
1 wheel of Eumundi cheese (Brie or Camembert style, about 200-250g) 
2 tablespoons olive oil 
1 tablespoon fresh rosemary, finely chopped 
1 tablespoon fresh thyme, finely chopped 
1 garlic clove, minced Salt and pepper, to taste 

Papdi Recipe:
1 cup all-purpose flour (Maida) 
2 tablespoons semolina (Suji) for added crispiness 
1/4 teaspoon carom seeds (Ajwain) 
1/2 teaspoon salt 
2 tablespoons oil, plus more for deep frying 
Water, as needed to form the dough


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