Three indulgent cheese recipes

[Celerity]

Charlie Hibbert shares his recipes for sausage, spinach and smoked mozzarella-stuffed flatbreads, potato and cheddar pie, and baked chicory and ham gratin

https://www.thetimes.com/life-style/food-drink/article/three-indulgent-cheese-recipes-z33gdqqjq

https://archive.li/B2IMS


Sausage, spinach and smoked mozzarella-stuffed flatbreads
Steven Joyce for The Sunday Times Magazine

Here at Thyme, we all love a cheese board after a good dinner, but I almost prefer it incorporated into my cooking. I like the gooey deliciousness cheese adds to pretty much anything. A potato and cheddar pie is such a pleasing lunch with a green salad, and on Sundays I’ll often serve a rich cheesy chicory gratin alongside roast chicken or lamb shoulder. Bring on the good stuff, I say.

Sausage, spinach and smoked mozzarella-stuffed flatbreads

This is one to make with the kids or grandchildren. They can help to roll out the dough and eat it fresh out of the pan. If you can find scamorza affumicata, or smoked mozzarella, you are on to a winner but regular mozzarella is fine. You could swap the spinach for courgettes or chopped cherry tomatoes.



Method

1. To make the dough, combine the flour, salt and baking soda in a bowl and rub in the cold lard (or butter) with your fingers. Add the water and milk and combine. Knead for 5 min and allow to rest for at least 30 min.

2. For the filling, remove the casings of the sausages and cut them into chunks. Fry them in a pan with olive oil until cooked through, trying to make sure they retain their shape. Lift them out of the pan and set to one side. Add the spinach to the pan and allow it to cook down over a medium heat. Tip it into a sieve above a bowl, letting any excess liquid drain away. Once cool, combine all filling ingredients and season to taste.

3. Cut the dough into four pieces and roll them out into rounds. Put a few tablespoons of the filling at the centre of each. Fold the dough over and press down with a fork to seal in the filling. Set a heavy-based pan over a medium heat and cook each parcel one at a time, toasting it until browned, then flip over on the other side. Set aside under a tea towel and repeat with the others.

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Potato and cheddar pie



Baked chicory and ham gratin



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[EuterpeThelo]

1. Yum!

I'll have to try that potato and cheddar pie one. Thanks for sharing!