Name: Farmhouse Cheddar with Crumpets and Onion Chutney
Ingredients: 150 ml water; 1 clove garlic, peeled and crushed; 5 large red onions, peeled and finely chopped; vegetable oil for frying; 10 g thyme, leaves removed and chopped; pinch ground cloves; 75 ml sherry vinegar; ½ tsp ground cumin; 1 tbsp brown sugar; ½ tsp mustard seeds; 1 tbsp redcurrant jelly; 75 ml balsamic vinegar; 50 g fresh root ginger, peeled and finely chopped; 1 tsp tomato purée; 250 ml milk; 15 g fresh yeast; 250 ml water; 450 g plain flour; pinch bicarbonate of soda; 1 tsp salt; 700-800 g good farmhouse Cheddar cheese; 1 tsp cornflour; Onion Chutney

Preparation info

Difficulty
Medium

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

For the Crumpets

250 ml milk
15 g fresh yeast
250

Method

Warm a little of the milk and dissolve the yeast in it. Then add the rest of the milk and water. Put the flour into a food processor or mixer and slowly add the milk mixture. Process for a couple of minutes until it is smooth.

Add the bicarbonate of soda and the salt and mix it in. Pour the crumpet batter into a bowl and put it in a warm place for 30-40 minutes - the mix should be ferme