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Ham, gruyère & mustard pull-apart bread

<p>This delicious bread is fun to share and an excellent way to use up some leftover ham.  </p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6-8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>¾ cup milk</li> <li>50g butter, chopped</li> <li>3 teaspoons caster sugar</li> <li>3 teaspoons active dry yeast</li> <li>375g plain flour</li> <li>¼ teaspoon salt</li> <li>2 eggs</li> <li>250g ham, chopped into small pieces</li> <li>½ red onion, finely sliced</li> <li>1½ cups grated gruyère cheese</li> <li>½ cup fresh sage leaves, chopped</li> <li>¼ cup mayonnaise </li> <li>2 tablespoons wholegrain mustard </li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place milk and butter in a small saucepan and place over low heat until butter has melted. Cool to room temperature. </li> <li>Add sugar and yeast to cooled milk and whisk to combine. Leave about 15 minutes or until the surface is foamy.</li> <li>Place flour, salt, eggs and yeast mixture in an electric mixer with a dough hook attached and beat until smooth, about 5 minutes. Transfer dough to a lightly greased bowl, cover with plastic wrap and leave 30 minutes or until doubled in size.</li> <li>While the dough is rising, prepare the remaining ingredients: chop the ham, slice the onion, grate the cheese and chop the sage. Combine mayonnaise and mustard in a small bowl. </li> <li>Roll out dough on a floured surface to a 30 x 25cm rectangle. Spread mustard mixture over dough then sprinkle over the ham, red onion, cheese and sage.</li> <li>Roll up dough, starting from the longest edge. Cut into 10-12 rounds and place in a lightly greased baking dish – we used a 30cm round dish but a rectangle or even a baking tray is fine.</li> <li>Cover with plastic wrap and leave for 30 minutes or until doubled in size. Heat oven to 200°C.</li> <li>Remove plastic and bake bread for 20-25 minutes or until cooked through and golden. Serve warm. </li> </ol> <p><em>Written by Natalie Oldfield. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Manja Wachsmuth via NZ House and Garden.</em> </p>

Food & Wine

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Cauliflower and bacon soup with gruyere toast

<p>This cauliflower and bacon soup may look rather plain, but it's velvety in texture and packed with flavour. The gruyere toast is just the cherry on top.</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong>: 6<br /> <br /> <strong><span style="text-decoration: underline;">Ingredients</span></strong>:</p> <ul> <li>2 tablespoons butter</li> <li>4 shallots, finely chopped</li> <li>1⁄2 cup finely diced rindless bacon</li> <li>900g cauliflower florets (about 1 large cauliflower) </li> <li>100ml dry white wine</li> <li>1.5 litres beef stock</li> </ul> <p><em>For the gruyere toast</em></p> <ul> <li>200g gruyere cheese, grated</li> <li>6 diagonally sliced pieces sourdough baguette, toasted</li> <li>2 tablespoons finely chopped chives </li> </ul> <p><strong><span style="text-decoration: underline;">Method</span></strong>:</p> <ol> <li>Melt the butter in a large saucepan over moderate heat. Add the shallots and bacon and fry gently for 10 minutes or until the shallots are soft.</li> <li>Add the cauliflower and wine. Increase the heat, mix well and let the wine bubble for 30 seconds.</li> <li>Add the stock and 250ml water and bring to the boil. Simmer for 30 minutes or until the cauliflower is soft.</li> <li>Meanwhile, to make the toast, divide the cheese among the toast pieces then place under a hot grill until melted and bubbling. Sprinkle the toasts with chives</li> <li>Puree the soup with a stick blender or in a food processor. Taste and season with salt and freshly ground black pepper then serve topped with gruyere toasts.</li> </ol> <p><em>Written by Ray McVinnie. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/chicken-mushroom-macadamias-stir-fry/"><strong><em><span style="text-decoration: underline;">Chicken, mushroom and macadamia stir-fry</span></em></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/piri-piri-chicken/"><strong><em><span style="text-decoration: underline;">Piri piri chicken</span></em></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/slow-cooker-pulled-pork/"><strong><em><span style="text-decoration: underline;">Slow cooker pulled pork</span></em></strong></a></p>

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