Jcn corner
JCN CORNER – AUTUMN /WINTER
So many people think cheese is just for melting, which does give a dish a great glaze, but it has so much more potential than this. Cheese for me is all about adding flavour and texture to a dish.
One of my favourite snacks is Mediterranean stuffed bread. I replace the oil usually used in a bread mix with Boursin Garlic & Herb, which works brilliantly, it gives the dough a subtle delicate flavour. Once the dough has proved,* I top with my Grandma’s recipe for tomato sauce, a variety of roasted vegetables and finish off with a slice of Port Salut because it has the same great melting properties as mozzarella but brings a greater depth of flavour to a dish. I was delighted to share some of my favourite dishes such as Mediterranean stuffed bread with the Bel Cheese Academy winners.
The Bel Academy winners came from a variety of backgrounds, the education sector, the Royal navy, a private care home, personal chef and it was really interesting hearing the different challenges they face in their catering careers and their creative ideas for overcoming these. I found meeting the group of winners and sharing our passion for cooking, very inspiring and I hope I have inspired them as much as they have me.
Jean-Christophe Novelli
* When you have made your dough it needs to be left in a warm place to double in size. Once it has risen, it then needs to be knocked back to its original size. You are then ready to shape your dough – I usually roll mine out into an oval shape for this dish.
JCN CORNER - SUMMER
My mother was and still is a fantastic cook and it was she who introduced me to the world of cooking, putting me on the path to becoming the chef I am today.
My first job as a baker at the age of 14 confirmed for me that this was the right match, involving all of my senses, enthusing and inspiring me. I knew from then on that nothing else would interest or allow me to express my creativity in the way that cooking does.
This is something I will always want to do and the Bel Cheese Academy allows me to share my knowledge with others in the industry. It was very satisfying to be able to use my experience to develop a series of recipes using Bel products that I felt would really work and inspire chefs. My favourite Jean-Christophe Novelli Bel dish for summer ‘09? It would have to be the Port Salut, smoked salmon, leek and paprika quiche – the perfect blend of light summer pastry and fresh flavours. When I was a child it was dishes like this one that my mother so enjoyed making.
Jean-Christophe Novelli
JCN CORNER - SPRING
‘When I was a child I wasn’t given sweets or chocolate as a snack – it was always cheese. It used to be a real treat to come back from football after school and be given some Boursin spread on crusty bread – I even used to lick the lid of the packet!
In France it’s traditional to eat cheese in the afternoon. This is something I think is becoming more popular in the UK as people look for savoury snacks with health benefits. Portion cheeses are especially good for kids – giving them all the nutritional pluses of cheese, such as plenty of calcium and protein, whilst controlling the amount.
Growing up with cheese is certainly something that has stayed with me and to this day I am a cheese rather than a chocolate man. As much as I love working with both ingredients I’d choose to eat cheese every time – in terms of offering different flavours and textures it can’t be beaten.’
Jean-Christophe Novelli
As part of British Sandwich Week (10 – 16 May) Bel has launched a collection of cheese sandwich recipes. Each recipe has been created for the foodservice market and is simple to make, showcasing fresh summer ingredients such as hot smoked salmon and lemon courgette strips – ideal for tempting customers to try something new. Click here to view the recipes.
JCN CORNER - WINTER
‘Cheese is so incredibly diverse, that I am never bored by it as an ingredient and I never tire of finding new ways to include it in my cooking. It always gives a dish greater substance and depth.
‘In Britain, we are lucky to have so many different types of cheese available to us. Some are strong and intense, but for me, there is nothing better than a soft, creamy cheese, with a subtle flavour.
‘Through my experiences as a chef I have become a firm believer in accessible, vibrant cooking. Recipes should be inspiring and beautiful to look at but they should also make chefs want to pick up their tools and get creative.
‘For this reason, I am delighted to be part of the Bel Cheese Academy. It gives me the chance to share my passion for this superbly versatile food with my fellow chefs and to experiment with some of the best-loved brands in Europe.’
Jean-Christophe Novelli
