Caraway flatbread with beetroot | Recipe of the week
There’s an artisan cheese made in Hampshire that Raymond Blanc says is ‘the best camembert in the world’.
Tunworth has won a super gold medal at the world cheese awards and gold at the artisan cheese awards.
It’s a soft, white-rinded, hand-made cheese using whole milk from cows that graze on Hampshire’s hills. It has a slight mushroom smell when you unwrap it and a sweet nutty flavour ideal for munching with bread or baking whole. It’s a staple on our cheeseboard.
Ingredients (makes four)
220g bread flour/20g yeast/25ml olive oil/pinch sea salt/tspn caraway seeds/120ml water/One Tunworth cut into thin wedges/salad leaves. Two cooked beetroot, one cut into cubes, the other pureed with a little olive oil.
Method
1 Put flour, yeast, oil, salt, caraway and water in a bowl. Mix to soft dough. It will be quite wet but don’t add any more flour. Knead for at least 10 minutes and it will come together.
2 Put dough in a bowl, cover. Leave for an hour to double in size.
3 Knead back, cut into four, shape each piece into a ball and roll out thinly.
4 Heat frying pan on medium, add a little olive oil and put in one of the rolled doughs. Cook for two minutes and flip. Cook for another 2/3 minutes and bread is done.
5 Cook other breads. Top each with the Tunworth, beetroot, puree and leaf. Sprinkle with salt, olive oil and balsamic before serving.