Melting Choice
Ploughman's Kebabs
These clever kebabs are like a mini ploughman's lunch on a stick! Cook over the barbecue or under the grill
until the cheese begins to melt and the bread toasts.
Serves 4 (2 per serving)
Suitable for vegetarians
Ingredients
225g (8oz) Pilgrims Choice Mature
Cheddar cheese, cut into 16 chunks
1/2 French stick, cut into 16 chunks
16 small tomatoes
2 red apples, cored and cut into chunks
8 pickled onions
8 fresh rosemary sprigs or bay leaves
2 tbsp olive oil
1/2 tsp Dijon mustard
2 tsp finely chopped fresh rosemary
Freshly groundblack pepper
2 tbsp lemon juice
Thread the chunks of cheese onto 8 wooden kebab sticks with the French bread, tomatoes, apples and pickled onions, alternating the pieces and adding a fresh rosemary sprig or bay leaf to each one.
Make the baste by mixing together the olive oil, lemon juice, mustard and chopped rosemary with a little ground black pepper.
Preheat the barbecue or grill. Brush the kebabs with the lemon juice baste. Cook the kebabs for about 2-3 minutes, turning often, until the cheese just begins to melt and the bread begins to toast. Serve at once, drizzled with any remaining baste.
Cook's Tip
Try cooking these kebabs in a char-grill pan for a barbecued effect when preparing them indoors.