Rare Welsh Cape
Recipe by James Reeson from Alive and Cooking
Ingredients
- 1 Baker’s Delight small Cape Seed loaf
- 100g button mushroom, finely sliced
- 4 spring onion, chopped
- ½ tsp Always Fresh Minced Garlic
- 100g grated Gruyere
- ½ cup chopped parsley
- 2 tsp American mustard
- 50ml thickened cream
- Splash of Always Fresh Extra Virgin Olive Oil
Method
- Slice the bread into 5 cm thick slices. Mix a splash of oil with the minced garlic and brush over the sliced bread. Bake in an oven set to 200C for 10 minutes.
- Heat a fry pan with a splash of oil and toss in the mushrooms and fry for 5 minutes, then add the spring onions, fry until they just start to colour. Take off the heat and stir through the cream, mustard and parsley.
- Using a large spoon press the centre of the baked cape seed to form a small hole.
- Fill the hole with the creamy mushroom mix and top with the gruyere.
- Turn the oven up to 250C and bake until the cheese has melted.
Notes & Tips
For more information and recipes from this series, click on the following link www.aliveandcooking.com.au
