Bacon, leek and cheese loaf

 This is one of those recipes that makes you frown at first, trying to get your head around the is-it-a-bread question that leads to the savoury scone/muffin or all-in-one-quiche debate.
There is no solution except to make it and draw your own conclusion, which will be that it is delicious! After all, how can a combination of bacon, cheese and leek be wrong?
This lovely loaf (or you could bake the mix in muffin tins) is a brunch crowd-pleaser, especially served toasted with a fried or poached egg on top. For lunch it's perfect served as a wedge with a fresh green salad and for a lighter evening meal you won't regret serving it with a bowl of soup or chilli. 
Serve with good salted butter (and extra cheese on the side for good measure).

This makes a 750g loaf or 10-12 muffins

Ingredients
1 medium onion, diced
250g smoked streaky bacon, diced
1tbsp light olive oil
1 leek, finely sliced
225g self-raising flour
A pinch of salt 
1tsp English mustard powder
Pinch of cayenne pepper or hot smoked paprika
3 large hens’ eggs
2tbsp olive oil
2tsp cider or white wine vinegar
4tbsp sour cream, crème fraiche or Greek yoghurt
150g hard cheese (I used Lincolnshire Poacher), grated
75ml whole milk

Method
Preheat the oven to 170C and line a 900g loaf tin or muffin moulds. 
In a frying pan gently sweat the onion, leek and bacon until soft, and set aside to cool slightly.
In a bowl combine the flour, mustard, spice and salt, and in a jug whisk together the eggs, olive oil, vinegar and sour cream.
Lightly fold in the wet mix in to the flour (as you would for muffins), then add the bacon and leek mixture and the cheese, adding the milk as you go to loosen the mixture.
Pour in to the loaf tin and bake on the middle shelf for around 35 minutes - the top will brown slightly and the loaf should be springy when touched - a little on the soft side is fine.
Leave to cool in the tin for 10 minutes before turning out.

Variations
Sun-dried tomato, roasted peppers and cream cheese (instead of sour cream)
Pan-fried chestnut mushrooms, spinach and Parmesan
Spring onion, smoked cheddar and sweetcorn



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