FOOD - Recipe for Cheesy Baskets with 1057 Scottish Cheddar

January not only marks the start of a new year, obvs, but for me as a food writer, it means Burns Night. This is is time when the very best of Scottish produce comes to the fore with the likes of superb Haggis from Simon Howie Butchers, fantastic potatoes from Scotty Brand and sweet yellow neeps.

RECIPE FOR CHEESY BASKETS WITH 1057 SCOTTISH CHEDDAR

Nowadays there are so many twists on the traditional Burns Supper of Cullen Skink for starters; Haggis, Neeps & Tatties for mains followed by Cranachan for dessert - READ MY BURNS POST HERE; that I have created a wee twist of my own.

With many people isolating or not wanting to socialise in large groups, you might also not want to go down the route of a big traditional Burns Supper, so I have created these lovely light bites to be enjoyed with a dram.

Cheesy Baskets filled with discs layers of haggis, neeps and tatties. The cheese is a new Scottish Mature Cheddar from 1057 Cheese. 1057 Scottish cheddar is hand selected by cheese graders so only the very best Scottish cheddar, made from Scottish milk and expertly made into cheddar will make it into 1057 brand.

The cheddar is aged for at least 14 months to create just the right firmness and that rugged crumbly texture we so love. After 14 months the flavour develops into a powerful yet subtle balance between full and creamy and bold and punchy, an extra mature cheddar that will keep you chopping at the block.

Cheese is one of those wonderful things that connects landscape, people, history and food. 1057 Scottish Extra Mature Cheddar celebrates those connections, keeping the narrative alive. The cheese is named after the date when one of the last of the Celtic Kings – King MacBeth – lost his head upon a cold stone near the Peel of Lumphanan. 1057 is made from rich Scottish milk taken from dairy herds that graze on the banks of the lochs and in the glens of Scotland.


CHEESY BASKETS RECIPE

These are really so simple to make and turn out so light and crumbly that they are a perfect fit with the peppery haggis.

INGREDIENTS

1057 Cheese

Parmesan Cheese

METHOD

  • Grate as much cheese are you want baskets and spread them into flat disc shapes on a baking tray lined with parchment.

  • Top them with a sprinkling of parmesan cheese.

  • Pop them in a 200 degree oven for around 3-4 minutes.

  • The cheese will start to bubble and brown slightly.

  • Remove from the oven and place over something round - I used scrunched up piece of tinfoil.

  • Fold them to create a basket and allow to cool.

  • Once cooled fill your baskets with disc layers of cooked haggis, neeps and tatties.

  • Then serve with your favourite dram - I chose a Highland Park 12yo.

Raise a dram and enjoy a wee cheese haggis filled basket to toast our great Bard on Tuesday 25th January 2022.

1057 Cheese is available to purchase from Amazon HERE .



latest blog post, recipe, Scottish, tartanspoons picksBy Adele Conn1057 cheese, 1057 scottish cheddar cheese, cheese, scottish cheese, scottish produce, Burns Supper, Burns Night