Monday, 18 July 2011 08:08

    Our July Dish of the Day - Gary Kingshott of the White Horse in Whepstead

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    Low_res_savoury_custard2

    Suffolk Shipcord Cheese Custard - served with soda bread. Serves 4.

    The Savoury Custard

    1 pint whipping cream.
    5 free range eggs
    200g Suffolk Shipcord cheese (or similar strong cheese)
    200g spinach
    Pinch salt & cayenne pepper

    Boil the cream and let it cool down to room temperature.  Whisk the eggs, then mix with the rest of ingredients.  Pour into a buttered oven proof dish at least 2 inches deep. Place in a pre-heated oven at 150°C for 20 to 30 mins. When cooked it should feel slightly firm to the touch. Serve with warm oatmeal soda bread and a mixed green salad.

    Soda Bread

    150g wholemeal flour, plus extra for dusting

    150g plain flour

    25g porridge oats

    2tsp soft brown sugar

    284ml carton buttermilk

    1 tsp salt

    1 tsp bicarbonate of soda

    Sift flour, salt, and bicarbonate of soda into a large bowl.  Add sugar and oats, then stir in the buttermilk using a wooden spoon.  Bring together the dough with your hands into a round and place on a baking sheet dusted with flour.  Cut a cross on top then bake for 30 mins at 200°C. Cool on a wire rack then slice and serve with butter.

    Read 31501 times Last modified on Saturday, 03 September 2011 18:23

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