Source: Rebecca Prentice (Claire's Cousin)
Adapted from a recipe in How To Cook by Delia Smith (here is Delia's original recipe)
This recipe for Cheese & Onion Potato Bread is a firm favourite of Claire's cousin and her family - Bekey, thanks very much for sharing it with us!
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Bekey has adapted this from a Delia Smith recipe in her 'How To Cook' book. Delia's recipe used feta or goats cheese and spring onions but Bekey always uses cheddar cheese and red/white onions.
Great enjoyed at home - or a super item to take on a picnic.
A herb and mustard version would go well with chunks of ham, sausage or pork pie, and a chilli and paprika version would go well with a tapas-style spread with olives and a tortilla omelette.
Obviously the more things you are eating along with this bread the more people it will feed!
When sharing this recipe, Bekey had actually run out of onions - so she was experimenting with using onion confit in a jar. This has made her wonder whether other flavours of chutney would work and she's keen to try a cheese and pickle variation next time round.
“Great enjoyed at home - or a super item to take on a picnic.”
Ingredients:
75 g (3 oz) Cheddar Cheese, chopped into small cubes
25 g (1 oz) Cheddar Cheese, grated
1 onion - red or white (or 4 spring onions), half finely diced and half finely sliced
175 g (6 oz) potato, peeled and grated
175 g (6 oz) self raising flour
1 large egg
1 teaspoon of salt
2 tablespoons of milk
1 heaped teaspoon of chopped thyme leaves, plus a few sprigs
NB: you can use other herbs/mustard/chilli/pepper etc.
Serving: 2-4
Prep Time: 15 minutes
Cooking Time: 45 minutes
Method:
1. Preheat the oven at 190ºC/375ºF/Gas Mark 5.
2. In a large mixing bowl - sift the self-raising flour, then grate the potato into the flour. Add the egg and a splash of milk or water and start mixing together.
3. Add the 3 oz of cubed cheese, the diced onion, the salt and the chopped thyme - and mix it in.
4. When you finish mixing, you tip the whole thing onto a baking tray lined with greaseproof paper and pat it with your spoon into a roughly even shape and thickness.
5. Top with the rest of the finely sliced onion and grated cheese, then bake for around 45 minutes at Gas 5 until it looks brown and gorgeous.
Great enjoyed at home - or a super item to take on picnics.
Other variations:
You can add any herbs, spices or flavours that you like - fresh rosemary or thyme work well, dried mixed herbs are good, any sort of mustard works, and you can even add paprika to get a different flavour again.
a herb and mustard version would go well with chunks of ham, sausage or pork pie; and
a chilli and paprika version would go well with a tapas-style spread with olives and a tortilla omelette.
When sharing this recipe with us, Bekey had actually run out of onions - so she was experimenting with using onion confit in a jar. This has made her wonder whether other flavours of chutney would work and she's keen to try a cheese and pickle variation next time round.
Source: Rebecca Prentice (Claire's Cousin)
Adapted from a recipe in How To Cook by Delia Smith (here is Delia's original recipe)
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