We are having such fun with The Cheese Baker and creating recipes for it.
A while ago, my wife, Madeleine wrote down some notes about a recipe for The Cheese Baker. I stuck them on my computer and we decided that this would be the time to cook the dish and to post it. Her recipe, her cooking, and such a stunner of a dish.
Perfect supper dish, part of a cheese board, snack before dinner, while watching sport on TV, with a delicate red wine like the Snow Mountain Pinot Noir 2016.
Cheese on Toast with a twist
What you’ll need
80g chorizo, cut into little dice
6 slices streaky bacon, cut into strips
1 onion, finely chopped
1 large ripe tomato, peeled and seeded and chopped
200g Dalewood Huguenot, rough grated
rind of half a lemon
sea salt and freshly milled black pepper
What you’ll do
Fry the chorizo and bacon separately until crisp and drain on kitchen paper. Do the same with the onion, fry till golden brown. Prepare the tomato and grate the cheese. Take the rind off the lemon with a microplane.
Set the oven shelf in the middle, preset the oven at 180C. Have ready a baking tray on which to place two Cheese Bakers. If you only have one Cheese Baker, fill it and bake, then refill and bake again.
Mix the ingredients, season with a touch of sea salt and freshly ground black pepper. Put the mixture into two Cheese Bakers. Place on the baking tray and bake for 12 minutes, watching closely towards the end to brown but not burn.
Serve hot from the oven with triangles of toast, or a baguette torn into chunks.
Serve 4 as a snack or two as a supper dish.
The Cheese Baker is made by well known Ceramicist Mervyn Gers.
The Cheese Baker can be bought by calling 082 467 3706, emailing firstname.lastname@example.org or send a message through the Cheese Baker Facebook page.
The Cheese Baker