Cheshire Savoury Cheese Cake
Ingredients
25g butter
5ml mustard powder
25g flour
450ml milk
2 eggs, separated
15g gelatine
175g Cheshire Cheese, grated
fresh ground pepper & salt
8 cream crackers
8 anchovy fillets
4 pickled gherkins
Intro and Method
Serves 6
Melt the butter in a small pan. Stir in the mustard and flour and cook gently for 1 minute.
Remove pan from the heat and stir in the milk with a whisk to avoid lumps. Bring to the boil, stirring all the time until the sauce thickens.
Remove from the heat and leave to cool.
Stir the egg yolks into the sauce.
Sprinkle the gelatine over 30ml of water in a bowl, then place the bowl over a pan of hot water until it dissolves.
Then add to the sauce.
Whisk the egg whites until stiff and fold into the sauce with the grated cheese and season.
Pour the mixture into a greased 18cm square tin and leave for 15 minutes.
Cover the top with cream crackers to fit and leave to set firmly.
Before serving, loosen edges with a knife and turn onto a serving plate with the crackers at the base.
Serve as a starter, garnished with the anchovies and sliced gherkins.
Recipe taken from Made in Cheshire – 2001 Crewe & Nantwich Sustainability Alliance, by Hector Robb