Pan-fried cheese curds with sauce of Asian greens
Take your cheese plate to the next level with this recipe by chef Kane Pollard.
Makes 4 serves
150g curds (we used Alexandra Cheese Company Cheddar curds)
1 tsp olive oil for cooking the cheese
2 bunches water spinach, washed and chopped
30g olive oil
50g chicken stock
1 tsp Dijon mustard
50g butter in 10g cubes, chilled
sourdough, to serve
Place the chicken stock, olive oil and water spinach in a heavy based pot over medium heat. Cook for a few minutes until greens have wilted, then cook for a further few minutes with the lid on. Place the contents of the pot in a blender and blend on high until smooth. Add the Dijon mustard, then slowly add the cold cubes of butter one at a time until emulsified. Season with salt and pepper, set aside. Lightly grease a small cast iron pan with olive oil, bring up to a medium heat on the stove or in pizza oven, then add your cheese curds. Cook the curds until brown on one side, then flip. Continue to cook until both sides are brown, then remove from oven. Remove the cheese from the cast iron pan, add the water spinach puree to the pan, then pop the cheese back on top. Place the pan back in the oven for a further 2 minutes until the cheese and sauce warm through. Drizzle with olive oil and serve with crusty bread.
This recipe first appeared in the June 2026 issue of SALIFE magazine.
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