Manchego Quince Skewers Recipes

CRUNCHY MANCHEGO FIG STRAWS

Steps:

• Preheat the oven to 400 degrees F. Line two 18-by-13-inch sheet pans with parchment paper.
• Dust a work surface lightly with flour. Roll out the puff pastry into a 14-by-12-inch rectangle. With the short side facing you, cut the dough in half horizontally: Measure 7 inches up the side, mark the dough and cut in half, using the mark as a guide.
• Evenly spread the fig jam over the bottom half of the dough, leaving a little room at the edges. Sprinkle 1 cup of the cheese over the jam. Top with the other half of the dough, pressing down lightly to adhere to the cheese and jam. With a pizza cutter, cut into 1/2-inch strips (about 24 strips).
• Twist each strip four or five times, then pinch the ends together to prevent unraveling while baking. Place the twists on the prepared baking sheets.
• Mix the egg with 1 teaspoon water in a small bowl and brush onto the twists. Sprinkle with the remaining 2 tablespoons cheese.
• Bake until golden brown, 12 to 15 minutes. Let cool slightly before releasing the straws from the parchment with an offset spatula. Let cool completely.
• Serve immediately or store in an airtight container for up to 1 day.

MANCHEGO QUINCE SKEWERS

Steps:

• Cut the quince paste into 1-inch cubes and roll them in the crushed almonds. Cut the cheese into 1-inch cubes.
• Put a quince cube onto a toothpick, then a watercress leaf followed by a cube of cheese. Place on a platter and serve.
• Note: Parmigiano-Reggiano can be substituted for the Manchego. Quince paste can be found in cheese shops or Latin markets.

MANCHEGO WITH QUINCE PASTE

Steps:

• Trim the rind from the Manchego cheese; cut into 6 wedges and place 1 cheese wedge on each of 6 plates. Cut quince paste into 6 slices; place 1 slice atop each wedge of cheese.

CHICKEN AND PINEAPPLE SKEWERS

Steps:

• In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.
• Heat an outdoor grill or a grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later. Brush skewers with some of the sauce. Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes. Serve with reserved barbecue sauce on the side for dipping.

MEMBRILLO-GLAZED HALLOUMI SKEWERS

Steps:

• Melt the membrillo and sherry together in a small pan until syrupy. Leave to cool slightly.
• Cut the halloumi into long rectangular strips about 2cm wide, then in half again (where it naturally starts to separate) and thread onto thin skewers. Brush the halloumi generously with the glaze.
• Oil the bars of a barbecue, then light it and wait until the flames have died down and the coals are ashy white, or use an oiled griddle pan to stop the halloumi from sticking, then grill or griddle for 1-2 mins on each side until golden and charred. Turn only after the pieces of halloumi release themselves from the grill and it's easier to use tongs to pick up the cheese, rather than handling the skewers. Squeeze over a little lemon, or drizzle with the sherry vinegar to serve.

MANCHEGO CHEESE TRIANGLES WITH QUINCE PRESERVE

Steps:

• Cut 200g/8oz manchego cheese into triangles or squares and cut the quince paste (membrillo) into small pieces. Top each slice of cheese with a piece of quince paste and serve on a flat plate.

MANCHEGO CHEESE WITH QUINCE PASTE

Steps:

• Cut cheese into 1/4-inch-thick wedges, discarding rind, and cut quince paste into 1/8-inch-thick rectangles. Top cheese wedges with quince paste wedges and arrange on a platter.