Seeded Cheddar Crackling
- Spring
- On the Side
Forget boring toppings! This is your dishes new secret weapon whether you want to scatter it over salads, pasta dishes or a hearty risotto.
Ingredients
200g Yeo Valley Organic Cheddar (grated)
1 tsp black onion seeds
1 tsp mustard seeds
1 tbs sunflower seeds
1 tbs pumpkin seeds
Pinch of cracked black pepper
Method
Line a baking tray with a non-stick mat or greaseproof paper approximately 40cm x 25cm.
Sprinkle the grated cheese evenly over the lined baking tray, then scatter over all the seeds and finally sprinkle with a little cracked black pepper.
Bake in a pre-heated oven at 180°c and bake for 8-10 minutes until the cheese is melted and taken on a golden colour. Remove from the oven and allow to cool and go crispy. Pat dry with kitchen paper if it looks a little greasy.
Break up into desired sized pieces and use to scatter over salads, pasta dishes and risottos or anything else you may desire. Store in an airtight container for 2-3 days if not using straightaway.
In this recipe...
Mature Cheddar
30
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