While chocolate and chilli has gradually been accepted as a compatible flavour combination, there's still unchartered territory to be explored when it comes to accompanying cheese with surprising ingredients.
Our friends at Kapiti are inviting you to let your imagination run wild in their latest competition, a weekly Facebook challenge to suggest what creative dish you would make using two hero ingredients, chosen by the Kapiti team weekly. Two lucky winners each week will have their ideas transformed into recipes, styled and photographed by a team of professionals, as well as winning a subscription to Dish magazine. There are plenty of runner-up subscription prizes too!
To join in the fun, simply head to the Kapiti Facebook page.
To help inspire, here's one of the winning recipes from a previous week, using the hero ingredients Kapiti Kikorangi blue cheese and broccoli:
Kikorangi & Broccoli Soufflé
300 grams broccoli (once cooked and prepared = approx. 1 heaped cup)
50 grams butter, plus extra for greasing
300ml Anchor milk
125 grams Kikorangi blue cheese
4 large eggs, separated
1/4 juice of lemon
3 tablespoons panko crumbs
60 grams flour, approx. 2 heaped tablespoons
Preheat oven to 180°.
Coat six ramekins with a generous amount of soft butter and line the inside of each ramekin with a coating of panko crumbs, covering the butter. Place all dishes on a baking tray.
Boil broccoli in hot water until just soft. Remove, drain and cool. Place into a food processor and blitz until fine.
Melt butter over medium-high heat. Add flour and whisk for 1 minute, adjusting the heat to prevent the mixture from getting too dark. Slowly add milk, whisking constantly, until thickened.
Remove from heat, stir in 75 grams of Kikorangi Blue Cheese and leave to cool. When the mixture is cool, combine the egg yolks and prepared broccoli to the mixture.
Add the lemon juice to the egg whites and whisk until stiff peaks are formed. Gently fold the whipped whites into the cheesy broccoli mixture until completely combined.
Fill each ramekin 2/3 with the mixture. Gently tap the ramekin on a bench to release any large air bubbles. Drop a large chunk of Kikorangi blue cheese into the middle of each.
Bake at 180°until puffed, with a lovely golden brown top. Approx. 15 minutes. Serve immediately. Makes 6 soufflés.
This content is brought to you in association with Kapiti Cheese.