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1 ta­ble­spoon ex­tra vir­gin olive oil

1 onion, finely chopped

2 cloves gar­lic, crushed sea salt and cracked black pep­per, plus ex­tra

black pep­per to serve

1kg se­bago (starchy) pota­toes, peeled and chopped 3 cups (750ml) wa­ter

2½ cups (625ml) milk

250g speck, rind re­moved and chopped

6 sprigs sage leaves

½ cup (60g) grated ched­dar

½ cup (50g) grated moz­zarella

2 cups (300g) self-rais­ing (self-ris­ing) flour,

plus ex­tra for dust­ing

½ cup (125ml) sin­gle (pour­ing) cream

Pre­heat oven to 180°C (350°F). Heat the oil in a medium saucepan over high heat. Add the onion, gar­lic, salt and pep­per and cook, stir­ring, for 4 min­utes. Add the potato, wa­ter and 2 cups (500ml) of the milk. Bring to the boil, re­duce heat to medium and cook for 25 min­utes or un­til ten­der. Blend, us­ing a hand-held blender, un­til smooth. Set aside and keep warm.

Place a large non-stick fry­ing pan over high heat. Add the speck and cook, stir­ring, for 6 min­utes or un­til crisp. Re­move with a slot­ted spoon and set aside. Add the sage and cook for 30 sec­onds or un­til crisp.

Set aside ¼ cup of the speck and ¼ cup (30g) of the cheeses. Place the re­main­ing speck, cheeses, flour, cream and milk in a large bowl and mix un­til just com­bined. Turn out onto a floured sur­face and bring to­gether. Shape into a 25cm round, place on a lightly floured oven tray and top with re­served speck and cheeses. Bake for 25 min­utes or un­til golden. Slice into wedges. Top soup with the sage, sprin­kle with pep­per and serve with the scones. SERVES 4.

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