Flat Bread with Quince Jelly & Cheddar

Creating wonderful new recipes is simple when you get flavoursome local products delivered to your door. Recipe sponsored by Caprera

It should be straight forward, on one hand you have food lovers, on the other artisans producers, as neither can really run around to catch up with the another. A third party is welcome and necessary, you know the people who organises it all: boxes the products (as in put them into boxes, not beat the life out of..) and delivers them to you.
 
 

I ordered a Quince Jelly jar. Quince is a kind of arcane fruit, sparingly used, definitely seasonal. Its flavour is subtle so you have to make sure it comes through in any mix.
 
 
 
Once my parcel had been safely delivered it was easy to decide on a recipe to make the most of the flavours, I chose to incorporate the jelly in a flat bread. the jar incited me to experiment further so I added cheese the bread.
 
I loosely interpreted a recipe from Paul Hollywood who uses quince paste instead of Jelly and Camembert instead of cheddar. The first step is to make the dough. Jelly has a soft consistency, there add it from the start in the food processor and cut the cheese as small as possible, to get tiny nugget which will not "run" when cooked.
 
I used a chapatti pan, any heavy pan will do, be aware the flat bread "catches
quickly" so make sure you adjust the heat accordingly 
 
 
 
 
 
Ingredients
Makes 8 flat bread
 
250g strong white bread flour
5g salt
1 x 7g sachet fast-action dried yeast
140ml lukewarm water
100g mature cheddar
70g quince Jelly
oil
 
Method
Like for all bread you'll need to allow time for the dough to rise.
 
Place all the dry ingredients in a mixer with an dough attachment, start mixing as soon as you start pouring the water, let it trickle rather than pouring it in one go. Then add the jelly and let it mix for 5 minutes. The dough needs to be shiny
 
Remove from the mixer, flour the work-surface lightly and add the crumbled cheddar. Work the cheese in the mixing for a couple of minutes. transfer to an oiled bowl, cover and let it rise for an hour or until it has doubled the size.
 
Divide the mixture into 8 balls, flatten each to about 12 cm using a rolling pin and cook gently in a pan lightly pre-oiled for about 2 minutes each side.
 
Serve warm.
 
This Flat Bread with Quince Jelly 'n Cheddar recipe was commissioned by Caprera.com,  Previews of the mini documentaries of producers videos are available here: https://vimeo.com/user39963960 . Caprera has also published an online food lifestyle magazine with original content about artisan food culture


1 comment:

Caprera said...

This recipe looks amazing! Quince jelly is perfect for introducing autumn! Thank you Solange!

si

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