Real vegetarian food, served in an imaginary world...

Friday 14 June 2019

Fantasy Veggie Dinner Guest - TRACEY EMIN

The art world lives, moves forward and thrives because of the work and reputation of the maverick artist as much as the 'tried and trusted' traditionalist. Zelda loves the rebels (when they have proved themselves worth the effort) and, like Dante Gabriel Rossetti over a century before, Tracey Emin pushed back the boundaries with what seemed at the time like a gimmick, but turned out to be not just a gimmick.
In a 2010 interview, she said, "If anyone really wants to seduce me, a picnic is the way to go."
Let's be clear, Zelda is not wanting to 'seduce' her, but if she likes a picnic, this would be perfect, while we discuss her art and life…


450g white self-raising flour (+ extra for dusting)
160g wholemeal self-raising flour
100g chilled butter, cubed
120g mature cheddar cheese, grated
10g chives, sniped into small pieces
1 egg, lightly beaten
300ml buttermilk
2tbsp milk
8tbsp caramelised onion chutney (about half a jar)

Line oven tray with baking paper.
Sift flours into a large bowl and add the husks back in.
Rub in the butter, then stir in half the cheese and half the chives.
Add the egg, the buttermilk and almost all the milk.
Use your hands to draw everything together until you have a sticky dough.
Divide in two. Knead a half at a time.
Roll one half out into a rectangle, trimming any odd bits off if necessary.
Spread with half the chutney and sprinkle over half of the remaining cheese and chives.
Starting with the short side, roll up tightly.
Trim the ends and place on the baking paper, with the join on the bottom.
Repeat with the second half of the dough.
Cut each into four, but not all the way through.
Brush with the remaining milk.

Cook at 200°C/Gas 6/ 400°F for about 40 minutes. Then remove from the oven and leave for about 20 minutes more.

Slice and serve.

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