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Gary

 

 

 

 

 

 

 

 

 

 

 


 

 

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.

Published in Dish of the Day