Sourdough Crispbreads

£3.10

Savour the crunch with your favourite cheese…

These Great Taste Award winning sourdough crackers are made in small batches with a signature sourdough starter, which slowly ferments for 16 hours.
Perfect for cheese, charcuterie or just to nibble on!

 

Please note, due to stock availability the products included may very occasionally differ from those shown, but will always be of equivalent or higher value.

Category: Tags: , ,

A 105g box of Peter’s Yard classic Crispbreads. The perfect accompaniment on your cheese & charcuterie board!

 

Ingredients:

Milk, Rye Flour, Wheat Flour (Wheat Flour, Calcium, Iron, Thiamin, Niacin), Sourdough (Rye Flour, Water), Wholemeal Wheat Flour, Honey, Salt

 

Reuben Crispbread Canapes

Fancy something extra special? Try whipping up these delicious nibbles to really impress your pals!

For the English Mustard Mayo -
40g English Mustard Powder / 300g Mayo / Salt to taste

For the Lincolnshire Poacher Sauce -
250g Milk / 25g Butter / 90g of Egg Yolk / 175g Lincolnshire Poacher Cheese (finely grated) / 3 tsp Worcestershire Sauce / Tabasco to taste)

To Finish -
Beef Pastrami or Salt Beef (thinly sliced) / Peter's Yard Original Sourdough Crispbreads / Gherkins (finely sliced) / Lincolnshire Poacher Cheese (finely grated) / Smoked Paprika / Fronds of fresh Dill

The Method -
To make the mustard mayonnaise, simply whisk the mustard powder into the mayonnaise. Taste and season with salt if needed.

Finally, make the Lincolnshire poacher sauce.
Heat the milk and butter in a pan whilst you whisk the egg yolk until thick and pale. Pour the heated milk over the yolks and whisk, then return to the pan and gently heat whilst constantly stirring until it coats the back of the spoon.
Bit by bit add the grated cheese and stir until melted.
Pass through a fine sieve if needed and add the Worcestershire sauce and Tabasco. Taste and season. Keep the sauce warm but on a very gentle heat to prevent it from splitting.

To assemble the canapés, lay the sliced beef on top of the crispbreads in waves along with some gherkin slices.
Place on a few dots of mustard mayonnaise and then drizzle over a little of the warm cheese sauce on top.
Finish with a sprinkle of grated cheese, a pinch of smoked paprika and a sprig of dill.

You can download the Reuben Crispbread Canapes recipe here too!