Tapas soda bread
Serves 6-8 people
Chorizo, skinned and chopped into small pieces
small red onion, chopped
350ml (or 320ml milk and 30ml lemon juice)
Buttermilk (or milk and lemon juice)
Gilchesters Organic Rye flour
Gilchesters Organic Unbleached white flour
Bicarbonate of soda
Unsalted butter, chilled and cubed
Pitted green olives, chopped
Pre-heat the oven to 220°C/200°C fan. Sweat the onion in a frying pan, then add the chopped chorizo and oregano until the onions are soft and the chorizo is brown. Turn out onto some kitchen towel to absorb excess oil, set aside to cool.
If you don’t have butter milk, mix the lemon juice and milk in a measuring jug, then set aside for a few minutes to thicken.
In a large bowl, mix together the unbleached white, rye flour, paprika, bicarbonate of soda and 1 tsp each of ground salt and pepper. Add the butter and rub with your fingertips until it resembles breadcrumbs.
Add the chorizo mix, along with the chopped olives and three quarters of the cheese. Using a blunt knife or a wooden spoon, mix until everything is incorporated.
Make a well in the flour and add almost all the buttermilk. Combine, and add more if needed. The mixture should be quite wet, sticky and rough. Bring it all together with your hands, but be careful not to over mix.
Lightly flour the work surface and turn out the mixture. Bring it together into one large round by kneading for no longer than 10-15 seconds.
Line a flat baking tray with greaseproof paper and dust with flour. Place the mixture on the tray and using the handle of a wooden spoon make a deep cross in the middle, dust with flour and sprinkle the rest of the Manchego over the top.
Place in the oven for at least 45 minutes. The bread should be rough and a deep golden colour.
Remove from the oven and place on a rack to cool. Serve warm slathered in butter or with a bowl of soup.
This recipe has been adapted from Candice Brown’s Chorizo olive and manchego soda bread. Candice was winner of the Great British Bake Off 2016.