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Alternative names | Cheese roll-up Southern sushi |
---|---|
Place of origin | New Zealand |
Region or state | Southland |
Main ingredients | Bread, cheese |
A cheese roll (occasionally known by the older name of cheese roll-up) is a New Zealand snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and then rolling it into a tube shape before toasting. Cheese rolls are a very popular food in Otago and Southland Region, where they are commonly found as a menu item at cafeterias and similar food outlets, and uncommonly referred to as southern sushi. [1] They are one of a small number of recipes which are specific to only one of New Zealand's two main islands.
The dish is simple to prepare, involving at minimum a slice of bread and cheese. More often, added ingredients are placed into a filling mixture, which is prepared earlier. These ingredients typically include onion, Worcestershire sauce, and onion soup mix, though other fillings, such as crushed pineapple or sweet corn are also known. [2] This filling mixture is prepared separately before being added to the bread.
The bread is kept in a rolled shape either by breaking the crust so that the slice does not spring back into a flattened shape or by skewering the bread with toothpicks. The outer side of the roll is occasionally coated thinly in butter before toasting to add to the flavour and give the toasted roll a more golden appearance.
Food researchers, notably Professor Helen Leach of the University of Otago, have identified three basic traditional styles of filling, with all known recipes seemingly a variant of these three. [3] The first of these recipes developed as a spread in the 1920s, prior to the invention of cheese rolls, using a specific spicy Australia cheese, Rex Cheese. Variants on this style of filling include the use of spicy or strong cheese with mustard, Worcestershire sauce, and even liqueurs such as Kahlúa. A second basic recipe again used spicy cheese, but this time mixed with savoury ingredients such as onion, which was cooked in butter or milk, mixed with the cheese, then thickened with flour or cornflour. A third version is similar to the second, but uses pre-processed food items as major ingredients, most notably dried onion soup mix and evaporated milk.
Early recipes for the dish date from the 1930s, with the earliest appearing in the New Zealand newspaper New Zealand Truth in 1935. [4] The popularity of the dish seems to have taken off with the widespread availability of sliced bread from the 1950s. [3] Early recipes referred to the dish under the seemingly disparaging name of "rat traps", a play on the longstanding nickname of "mouse traps" used for cheese on toast, but also likely a reference to the cylindrical shape, which was similar to commercial rodent traps of the era. The earliest known cookbook recipe for cheese rolls dates from Dunedin's Roslyn Church Jubilee Cookery Book in 1951, with numerous other South Island community cookbooks listing the recipe in the decade that followed. Cheese rolls were not found in any North Island cookbooks, however, until the late 1970s, and the food is still little known north of Waitaki River. The roll gained popularity in the south due to the cold climate and prevalence of soup as a meal option, especially during the frigid winter months. Artisan variations using different cheese and bread varieties have now become a regional feature in restaurants. [5]
Occasionally "cheese roll fundraisers" are held, especially by schools and sports groups, like "sausage sizzles" or barbecues. [6] Recent rises in the cost of dairy products have made these fundraisers less profitable than before. [7]
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from Mesopotamian cuisine, Arab cuisine, Persian cuisine, Armenian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia, creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen.
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Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
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A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fish balls.
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Dumpling is a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
Onion soup is a type of vegetable soup with sliced onions as the main ingredient. It is prepared in different variations in many different countries, the most famous of which is the French onion soup or Parisian onion soup. Because of the affordable ingredients, it has primarily been a dish for the poor for a long time.
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