Cheese and bacon muffins
Above: Food for thought
Sussex Life
These savoury muffins are perfect for a cold blustery winters’ morning, wonderful on their own, but delicious with a poached egg and grilled tomatoes!
Preparation time: 15 mins
Cooking time: 20-30 mins
Makes 6 large or 12 small muffins
250g plain flour
1 tsp baking powder
½ tsp fine sea salt
175g cooked bacon, chopped
50g mature Welsh cheese
1 tsp mustard
Pinch cayenne
1 tsp thyme leaves
2 free range eggs, lightly beaten
65g melted butter or 80ml sunflower oil
125ml low fat yogurt
Sift the flour, salt and baking powder into a mixing bowl. Add the rest
of the ingredients and fold everything together with the lightest of
touch, until just blended. Do not over mix! Spoon the mixture into the
prepared muffin tins. Bake in a preheated oven, 180degrees C/gas
mark 4 for 20-30 mins until golden and firm. Remove and allow to
cool in the tin for 10 minutes.
Recipe by food writer and chef Angela Gray, taken from the Home
Grown Cereals Authority, www.hgca.com
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What's In Season?
The first month of the year has the unkindly knack of being the coldest. Therefore warming leek and garlic risottos or a simple local sausage served with mashed swede and carrot are more the order of the day. For the more adventurous, chop a couple of leeks together with a clove or two of garlic and sweat gently for 10 minutes (or so) in a glug of olive oil. Add the rice, making sure each grain is coated in oil. Pour in a lavish cup of white wine and allow the rice to absorb it thoroughly. Gradually, a ladle at time, add your stock (about two pints of the vegetable or chicken varieties should do the trick) until the rice is nice and sticky but still with that typical chalky bite. Stir in a spoonful of mascarpone, a handful of parmesan and a squeeze of lemon juice and retire with a glass of chilled Pinot Grigio to toast the old perambulatory apparatus before a glowing fire. Alternatively, take one fine swede, a couple of good sized carrots, boil separately, mash roughly but vigorously together and add a dollop of butter/crème fraiche with a thorough grind of pepper. Serve with plenty of your butcher’s finest Cumberlands. Now that’s what we call January!
James Meldrum www.crumbsofsussex.co.uk
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