Anna Leese’s Dirty Old Southland Cheese Rolls
Updated: May 17
A delectable simple Dunedin delicacy for cold climes and times of needing comfort food like these... they are a thing of wonder. Also you can make them then choose to either cook them or freeze them, so good for tours and good for covid-19 stores. I paid my way through university cooking these for drunk students at an Irish Pub called The Albert Arms on George Street. For three years of my undergraduate degree I had red stripey burn marks across my wrists from getting them out of the grill in a hurry, (which happened particularly when the All Blacks played and on St Pats day when the orders were backed up). Thankfully no lasting scars!
- 500g grated mild cheddar cheese
- 1 tin evaporated milk
- 1 packet onion soup mix
- 1 finely chopped onion- use any kind according to taste: red, white or shallots
- 1 tsp mustard powder
- 1 cup cream
- Heat in saucepan or microwave for six minutes, stirring regularly.
- When cool, spread lengthways on to long-cut white bread. Or use normal sandwich-sliced bread (a day or two old is ok but any older and any thicker than sandwich slice and they’ll split when rolled).
- Roll into cheese rolls using three folds.
Grill in hot oven on baking tray lined with baking paper for about 6-8 minutes, turning halfway, until cheese starts to ooze from ends. Swipe with a generous dollop of salted butter and serve immediately! (Not with tomato sauce as in picture that’ll bloody ruin them!!)