Lancashire cheese comes in three distinct varieties, this recipe uses crumbly cheese, although creamy would also work well, giving a milder flavour. Combined with tangy caramelised red onions, it makes a delicious quick lunch.
300g crumbly Lancashire cheese
8 small slices sourdough bread
1 red onion, peeled and sliced into rings
2 tbsp red wine vinegar
1 tbsp set honey
2 tbsp butter
2 tbsp olive oil
4 sprigs rosemary, chopped
zest of 1 lemon
sea salt and black pepper
Place the onion rings in a bowl. Pour in the red wine vinegar, add the honey and season with salt. In a small pan, melt the butter, then add the onion mixture. Bring to the boil and cook on a high heat for 5-7 mins until thick and glossy. Set aside.
Preheat the grill, then toast the bread on one side on a grill tray. Turn the bread over and drizzle with the olive oil. Sprinkle the rosemary over, then crumble the cheese on top. Sprinkle the lemon zest over the cheese and season with pepper.
Grill the toast for 4-5 mins until the cheese has melted but is still crumbly. Top with the onion mixture and serve.
More recipes using Lancashire cheese in the September 2018 issue of LandScape magazine...
- Crumbly Lancashire cheese and onion tart
- Mushrooms with Lancashire cheese
- Tasty Lancashire cheese and apricot pasties
- Lancashire cheese and tomato bread rolls
- Lancashire dipping cheese