Toasted Potato Bread Recipe
Complied by Raphaella Frame-Tolmie Food production and recipes Michael Broughton Photograph Simon Scarboro Ingredients: • 12 baby onions (or shallots) • 30g butter • 60ml oil • A pinch each of salt, pepper and sugar • A few sprigs of thyme • Chicken or vegetable stock • 25g butter • 500g freshly cooked, or frozen sweet-corn kernels • 150ml chicken stock • ½t salt • 1t sugar • 150ml milk • ¼t white truffle oil (optional) • 8 slices of potato or mealie bread, 2cm thick • 1 garlic clove • Extra-virgin olive oil • 2x 150g smoked or plain chevin, rolled in ash or spices Directions: Peel the onions, leaving the root ends attached to hold them together during cooking. Heat the butter and oil in a small saucepan and brown the onions. Add the salt, pepper and sugar and allow to colour a little more. Add the thyme and enough stock just to cover the onions, and simmer until the liquid has reduced and the onions are meltingly tender. If not soft, add a little water and continue to cook. Allow the liquid to reduce so the onions almost begin to sizzle. Remove the braised baby onions from the heat and keep warm. For the sweet-corn purée, melt the 25g butter in a pan, add the corn kernels and sauté for five to eight minutes, without allowing to colour. Add the 150ml stock, salt, sugar and milk, cover and simmer the liquid on a low heat for two minutes until just boiling. Transfer to a high-speed blender and blend well, then pass through a fine- meshed sieve to remove the skins. Rinse and dry the blender, return the mixture to the jug and blend until smooth. Strain again, add the truffle oil and keep warm. Toast the sliced bread, halve a raw garlic clove and rub it onto one side of the toast. Drizzle extra-virgin olive oil over and place the two slices on a plate. Spoon or squeeze the purée over the toast, and scatter the goat's cheese and warm baby onions over it. Garnish with chopped chives, spring onion slices and baby salad leaves and, if desired, serve with confit tomatoes. Serves 4 This recipe was originally featured in the May 2012 issue of House and Leisure.