Recipe Playlist
Rosie Gardel: Milk, Cheese and Spice
Meet the Makers is our series introducing people with expertise or experience and a deep love for their particular corner of the culinary world. Rosie Gardel's corner is cheese and fermentation. She trained at Le Cordon Bleu in France and still teaches through the school, and she is raising her twin daughters on her husband's farm, among dairy cattle and Aberdeen Angus, to know where their food comes from. She is also navigating a French food culture that has no real idea what brunch is. Start with her five questions, then cook the recipes in order: spiced milk first, then paneer made from milk, then that paneer in a pan of spinach and spice.
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6 itemsPaneer is a fresh cheese that's easy to make at home, and it's a favourite of Rosie's because it is, in her words, delightfully simple and versatile. It doesn't melt, so it holds its shape in a rich, buttery curry sauce, and that difference in texture is why the two go so well together. It suits a mild sauce of tomatoes, paprika, cinnamon, garam masala, and cardamom, and it can stand up to fresh chillies…
Rosie calls milk such an extraordinary ingredient, and after years of making cheese she still finds it breathtaking that it can be turned from a liquid into a solid. One of its best qualities is how readily it takes on flavour, so here are her two ways of putting spice into it. The hot method is quick. You bring the milk to a boil, turn down the heat, and let the spices simmer in it…
Of all the things Rosie makes with paneer, this is the one she calls possibly her most favourite. In her words, it is delightfully simple but combines spices, textures and flavours in such a delicate way. Cubes of paneer are tossed in ghee with Turmeric and Indian Cayenne, fried until golden, and folded through spinach cooked down with onion, garlic, ginger, green chilli and Indian Garam Masala. Make it with the paneer from her recipe…
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