John Myers
Sheep Cheese Parcels
The perfect Sheep Cheese Parcels recipe with a picture and simple step-by-step instructions.
- 200 g Sheep milk cheese
- 1 Zucchini
- 1 Big carrot
- 4 stem Flat leaf parsley
- 1 Clove of garlic
- Salt pepper
- Olive oil
- Wash the zucchini and carrots thoroughly and thinly slice lengthways with a sharp knife or a peeler. Fry these slices in a little oil on both sides. Drain the fat on paper towels.
- Pluck the parsley from the stalks, mix with garlic and a little olive oil to form a thick paste, season with salt and pepper. Cut the sheep’s cheese into 12 equal cubes.
- 1 Brush zucchini strips / carrot strips with a little parsley paste, wrap around the sheep’s cheese and fix with a (half) toothpick. Put the cubes in a bowl. If you want to put them on the grill, put them in an aluminum dish (I “misused” disposable ashtrays for this).
- Mix up the remaining parsley paste with oil and drizzle over the cubes. “Gratin” in the oven under the grill for approx. 5 minutes or on the grill.
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