The first bulb of garlic livened up a courgette carbonara (recipe next week!) but the second has been stuck for anything inspiring. As are the older potatoes now their smaller, more enticing cousins have turned up in our box. This is a quick way to use both - and far more tasty than the simple ingredients would have you believe.Not a fan of goats' cheese? Use whatever you have to hand, especially if it's Davidstow cheddar as that works really well here.
| Ingredients |
|---|
| 1 firm goats' cheese |
| 1 bulb wet garlic finely sliced |
| 2 medium potatoes |
| 1 rounded teaspoon chopped thyme leaves, plus a few small sprigs |
| 175 g self-raising flour, plus a little extra for the top of the loaf |
| 1 level teaspoon Cornish sea salt |
| ½ level teaspoon or generous pinch of paprika, cayenne pepper or black pepper |
| 1 large free range egg |
| 2 tablespoons Rodda's milk |
| 1 heaped teaspoon Cornish grain mustard |
|
Pre-heat the oven to gas mark 5, 190° You will need a large baking sheet, floured Cut cheese into 1 cm cubes. Then sift the flour, salt and spice/pepper into a big, roomy mixing bowl, holding the sieve up high to give the flour a good airing. Thinly peel the potato skin and grate the potato straight into the flour, using the coarse side of the grater. Then add the garlic, chopped thyme and two-thirds of the cheese. Use your hands to mix it all together thoroughly. Beat the egg gently with the milk and mustard, then pour the mixture into the bowl, just bringing it all together to a loose, rough dough, using a palette knife or a large metal spoon. Transfer it on to the baking sheet and use hands to form it gently into a saucer sized rough round -- approx 15 cm. Now lightly press the rest of the cheese over the surface, dust with a little flour and scatter small sprigs of thyme over. Bake the bread on the middle shelf of the oven for 45-50 minutes or until golden brown. Remove it to a cooling rack and serve it still slightly warm if possible with cold chicken and salad, or maybe a soup. A great picnic bread for the beach, it will stay warm is for a few hours if well wrapped. Highly unlikely that you will have leftovers, but if you do, it will be great toasted in big, rough slices with Trewithen's salted butter. |