Recipe: Courgette, smoked cheddar and jalapeño bread
This flexible dish is like a big savoury muffin
I like to think of this bread as a big savoury muffin, says Adam O’Shepherd. As with muffins, you can use whatever ingredients you have to hand to throw into the mix. The courgette can be substituted for other vegetables you may need to use up, so this recipe is really flexible. Using polenta helps to give the loaf added texture, and the pickled jalapeños provide a nice little kick.
Makes 8-10 slices
- 2 courgettes, grated
- 200g plain flour
- 100g polenta
- 2 tsp baking powder
- 1 tsp sea salt, plus an extra pinch
- 4 eggs, beaten
- 150ml milk
- 75g unsalted butter, melted
- 1 tbsp pickled jalapeños, chopped
- 6g coriander, chopped
- 125g smoked cheddar, grated
- 75g vegetarian grating cheese, grated
Method
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Preheat the oven to 200°C and grease and line a 900g loaf tin with baking parchment.
- Put the grated courgettes in a clean tea towel with a pinch of salt and give the towel a really hard squeeze a few times to get as much water as you can out of the courgettes.
- Combine the flour, polenta, baking powder and 1 teaspoon of salt in a mixing bowl. Add the grated courgettes and mix well.
- In another mixing bowl combine the rest of the ingredients. Pour the wet ingredients into the bowl with the flour, polenta and courgettes. Gently fold the mixture together using a spatula. Do not overwork it or the loaf will be tough. Transfer the batter to the loaf tin, spreading it out evenly using a spatula.
- Bake in the hot oven for 45-50 minutes. Check to see if the loaf is done by inserting a skewer into the centre of the loaf. If it comes out clean, it is done. If it’s still a little wet, put it back in the oven for another 5 minutes.
- Turn the loaf out onto a wire rack and let cool before slicing. It is great served toasted for breakfast with homemade baked beans, wild mushrooms and roasted tomatoes.
- Tip: simply slice and serve the bread as it is, or brush both sides of the sliced bread with butter or olive oil, then toast on a hot chargrill pan or in a hot frying pan until golden on both sides.
Taken from MasterChef Green by Adam O’Shepherd, published by Bloomsbury Absolute at £26. To buy from The Week Bookshop for £20.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
Create an account with the same email registered to your subscription to unlock access.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Italian senate passes law allowing anti-abortion activists into clinics
Under The Radar Giorgia Meloni scores a political 'victory' but will it make much difference in practice?
By Chas Newkey-Burden, The Week UK Published
-
Magazine interactive crossword - May 3, 2024
Puzzles and Quizzes Issue - May 3, 2024
By The Week US Published
-
Magazine solutions - May 3, 2024
Puzzles and Quizzes Issue - May 3, 2024
By The Week US Published
-
Recipe: gnocchi di spinaci (spinach gnocchi)
The Week Recommends Forget the potatoes for this gnocchi made of the 'classic combination' of spinach and ricotta
By The Week UK Published
-
Recipe: chickpea, cavolo nero and harissa stew
The Week Recommends Tinned tomatoes are warmed by harissa paste and become the base for a versatile stew
By The Week UK Published
-
Recipe: nasi goreng spicy fried rice
The Week Recommends Perfect for weeknights, this gluten-free twist on Indonesian fried rice is 'oh-so-good'
By The Week UK Published
-
St Patrick's Day: indulge in Irish delights
The Week Recommends Discover delicious recipes inspired by Ireland to celebrate the country's patron saint's day
By Rebekah Evans, The Week UK Published
-
Recipe: pistachio, lemon and coriander seed cake
The Week Recommends The unconventional coriander seeds 'make the flavours sing'
By The Week UK Published
-
7 fresh and flavorful recipes to cook this spring
The Week Recommends Get down with the green stuff
By Scott Hocker, The Week US Published
-
Recipe: potato & leek soup with garlic croutons by Ian Bursnall
Recipe Spoon up this creamy, comforting soup, with a cheesy, crunchy topping
By The Week UK Published
-
Recipe: cauliflower and potato coconut curry by Ryan Riley
The Week Recommends This spicy dish is a restorative winter pick-me-up
By The Week UK Published