Cheese and Potato Bread with Sage and Caramelised Onion
One thing we always love serving with asparagus is homemade potato bread to mop up all the lovely buttery sauce. This time we tried a new version with sage and strong cheddar cheese, with caramelised onions stuffed in the middle.
This recipe is from A Year in My Kitchen
3 oz (75 g) strong Cheddar cheese
2 oz (50 g) cottage cheese
6 oz (175 g) new potatoes, scraped
1 rounded dessertspoon chopped sage
A few whole sage leaves
1 medium onion (approx. 4 oz, 110 g)
1 teaspoon olive oil
6 oz (175 g) self-raising flour
1/3 level teaspoon cayenne pepper
1 rounded teaspoon crushed Maldon salt
1 large egg
1½ tablespoons milk
A little extra oil
Pre-heat the oven to gas mark 5, 375F, 190C.
You will also need a small, well-oiled baking sheet.
First heat the oil in a small frying-pan, chop the onion roughly and when the oil is hot add it to the pan. Toss it around for a minute or two to get browned at the edges, then turn the heat to low and leave it for 10-15 minutes to melt and caramelise.
Meanwhile grate the potato on a coarse grater straight into a mixing bowl and do the same with the cheddar cheese (reserving about one-third of the cheese for later). Add the cottage cheese.
Then sift in the flour and add the cayenne, salt and chopped sage. Now, using a palette knife, turn and blend all the ingredients in the bowl together.
Next beat the egg with the milk and pour it into the bowl, mixing first with the palette knife then finishing off with your hands (if it seems too dry add a spot more milk).
Now cut the dough in half, shape one half into a small round and place it on the baking sheet.
Spoon the browned onion all over, then shape the other half of the dough into a round and place it on top, pressing round the edges to weld it together, and then re-shaping the whole thing into a small round.
Sprinkle a little more flour over, then finally sprinkle the rest of the cheddar cheese over. Brush the sage leaves with olive oil and arrange them on top.
Bake the loaf on the centre shelf of the oven for 45-50 minutes.
Cool on a wire tray and eat as fresh as possible, or it does freeze very well.