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Potted cheese with bacon and shallot

Ingredients

 

Method

  1. First clarify the butter. Put it in a small saucepan and melt. When it starts foaming, skim off the foam until you can see how it has separated into two distinct layers. Strain off the clear layer to a separate container, discarding the milky layer remaining in the pan.

  2. Put one tablespoon of the clarified butter into a frying pan. Add the bacon. Cook until crisp and well browned in places, then remove. Add the shallot and fry on a medium high heat until softened and well caramelised. Remove from the heat.

  3. Finely chop the bacon and reserve a couple of tablespoons – also reserve a teaspoon of the fried shallot. Put the remaining bacon and shallot in a food processor, then pulse until it has broken down to a paste.

  4. Add the cheese, thyme leaves, sherry, mustard powder and 50ml/2fl oz of the clarified butter. Keep processing until you have a fairly smooth paste, stopping to scrape down the sides until it starts to churn properly. When you have a smooth paste, stir in the reserved bacon and shallot.

  5. Transfer to a bowl or earthenware pot. Cover with the last of the clarified butter.

SAFETY RULES FOR COOKING

To become the greatest chef in the world, you have to follow some safety rules: