The humble Jalapeno

Jalapeno, Cheddar and Chive loaf

Chilli’s are a fruit, belonging to the capsicum family and contain seeds that you should discard unless you want a hot result. I didn’t discard the seeds in this loaf, but the richness of the cheddar (a lot of cheddar) provided a balance and a wonderful flavour. One thing was needed to completely satisfy and add a level of interest to the cheese.

Chives are an alliaceous plant (the genus of onions, garlic). They are the cousin of the spring onion. Chives and spring onions go great with eggs and other rich ingredients. I’ve added them to cream cheese for an indulgent dip for potato wedges. Chives grow all year round; pick them young, before the texture gets too woody and use the tip of your knife to slice them nice and fine. Neat little bulbs of purple chive flowers can be used as well; if you’re doing a salad with chives, why not sprinkle the flowers on top!

My loaf of bread took a long time to ferment. If you want a wide crumb structure, you have to be patient. If your bread contains a filling be twice as patient. This filling was mature cheddar, so the whole process from start to finish took 48 hours. I chilled the cheese in a freezer before grating. If you’re cutting it into cubes, dip your knife in hot oil for a few minutes to get a perfect cut.

As for the jalapenos, they arrived in their usual form; pickled, in a jar. I drained them in a colander and squeezed them but not too much. I wanted to keep some of their moisture as well as the flavour they carried from the liqueur. A bit of bicarb mixed with water takes the acidity away from the hands.

Any high protein flour would work, but bright flavours like chilli and onion go well with a nice earthy base. I thought about cinema nachos and those tortilla chips adorned with lethally hot green jalapenos on a peppery hill of nacho crackers, all completely gone before the trailers started. I got the same flavour from wholemeal flour: just a hint, too much would be too heavy, and the dough wouldn’t rise as well, but it’s rustic flavour was there alright.

This bread can be sliced and served with nothing on top. A bread that stands alone as an easy lunch, or something to feed your friends when they pile in from the pub. It smells of Texas and Mexico eateries, and of those special trips to the cinema where I was brave enough to try my first jalapeno.