50 g (2 oz) curd cheese
25 g (1 oz) seedless raisins, chopped
2 tablespoons walnuts or unsalted peanuts, finely chopped
50 g (2 oz) Danish blue cheese
50 g (2 oz) smoked cheese
50 g (2 oz) Leicester or Red Cheshire cheese
1 large red-skinned dessert apple
juice of 1 lemon
300 g (11 oz) can mandarin orange segments, well drained, or 2 fresh mandarin oranges, peeled and divided into segments
225 g (8 oz) can pineapple chunks, well drained
100 g (4 oz) black or green grapes, washed and dried
6 lettuce leaves, shredded, to serve
25 g (1 oz) seedless raisins, chopped
2 tablespoons walnuts or unsalted peanuts, finely chopped
50 g (2 oz) Danish blue cheese
50 g (2 oz) smoked cheese
50 g (2 oz) Leicester or Red Cheshire cheese
1 large red-skinned dessert apple
juice of 1 lemon
300 g (11 oz) can mandarin orange segments, well drained, or 2 fresh mandarin oranges, peeled and divided into segments
225 g (8 oz) can pineapple chunks, well drained
100 g (4 oz) black or green grapes, washed and dried
6 lettuce leaves, shredded, to serve
method
1. Put the curd cheese into a bowl with the raisins and mix well. Roll into 8 small even-sized balls.
2. Spread the chopped nuts out on a flat plate and roll the balls in them. Transfer to a plate and refrigerate while you prepare the other ingredients.
3. Cut the Danish blue cheese into 8 even-sized cubes. Repeat with both the smoked cheese and the Leicester cheese.
4. Quarter and core the apple, but do not peel it. Cut in even sized slices
and immediately squeeze the lemon juice over them to prevent discoloration.
5. On 8 individual skewers, spear 1 curd cheese ball and 1 cube each of Danish blue, smoked and Leicester cheeses, interspersed with apple slices, mandarin orange segments, pineapple chunks and grapes. Serve 2 skewers per person on a bed of shredded lettuce.
2. Spread the chopped nuts out on a flat plate and roll the balls in them. Transfer to a plate and refrigerate while you prepare the other ingredients.
3. Cut the Danish blue cheese into 8 even-sized cubes. Repeat with both the smoked cheese and the Leicester cheese.
4. Quarter and core the apple, but do not peel it. Cut in even sized slices
and immediately squeeze the lemon juice over them to prevent discoloration.
5. On 8 individual skewers, spear 1 curd cheese ball and 1 cube each of Danish blue, smoked and Leicester cheeses, interspersed with apple slices, mandarin orange segments, pineapple chunks and grapes. Serve 2 skewers per person on a bed of shredded lettuce.
serving amount
serves 4
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