Baked Cheese with Jam & Flatbreads
Thom Bateman is the Chef Patron of the Flintlock at Cheddleton in Staffordshire which was recently awarded 2 AA rosettes. He's also a big hit on TikTok, sharing recipe inspiration to a loyal following of over 1.2 million people.
Ingredients
1 wheel of Tunworth cheese (or camembert)
50g/1.7 oz honey
2 carrots
1/2 a swede
1 parsnip
180g/6.3 oz caster sugar
50ml/ 1.6 Fl oz balsamic vinegar
3 x 130g/4.6 oz dough balls
2 sprigs of rosemary
Sea salt
Olive oil
Equipment Needed
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Instructions
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Baked cheese with a root vegetable jam and flatbreads. It's a cheese lover's dream cooked in the Dome by @chefthomasbateman.
Step 1:
To make the jam dice the carrot, swede and parsnip into 1cm cubes. Boil in salted water for 3 mins and strain. Add the vegetable to a pan with 200ml/6.8 Fl oz water, the caster sugar, balsamic vinegar and a pinch of salt. Place the pan into the Dome at 300°C/572°F. Allow it to bubble away until a sticky jam forms and the set aside to cool.
Step 2:
Add the honey to a small pan and place in the Dome just until it starts to caramelize. You will be able to smell this – it will have an aroma of honeycomb.
Step 3:
Cut a lattice pattern on the top of the cheese, drizzle with the honey and bake at the edge of the Dome for 10-12 minutes until it’s melting and oozy inside. Pinching the sides of the cheese gently will allow you to test whether it is ready.
Step 4:
Turn the Dome up to 400°C/752°F and shape out the dough balls.
Step 5:
Drizzle with olive oil, salt and rosemary. Bake for approx. 90 seconds in the Dome until puffed up and slightly blistered.
Step 6:
Serve all together, using the flatbreads to dip into the cheese. Enjoy!