Newspaper article Manchester Evening News

Bread & Butter

Newspaper article Manchester Evening News

Bread & Butter

Article excerpt

butt INGREDIENTS Cornbread: 100ml whole milk 240ml buttermilk 3 eggs 165g sweetcorn kernels (defrosted or from a cob) 100g plain flour 180g fine polenta 30g soft brown sugar 1tsp fine salt 1tbsp baking powder 80g butter 3 spring onions, halved and finely sliced For the goat's cheese: 250g soft goat's cheese 75ml whole milk 25ml olive oil Salt and pepper For the chipotle honey butter: 125g butter 35g chipotle in adobo, chopped (souschef.co.uk, Amazon and Waitrose) 50g honey Squeeze of lime juice Salt To serve: Butter, to fry, 4 eggs, large handful of rocket dressed with oil and lime juice METHOD 1. Preheat the oven to 180C/Gas mark 4 and butter a 900g loaf tin. 2. Blend together the milk, buttermilk, eggs and 100g of sweetcorn. Put the flour, polenta, sugar, salt and baking powder into a large bowl and whisk well to butter in a pan and add to the dry ingredients, along with the egg mixture, spring onions and remaining sweetcorn. …

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