I couldn’t resist trying to make this recipe . . .
This recipe from the Fork, Spoon, and Knife blog uses a combination of green/spring onion, spicy chipotle peppers, and rich buttermilk bread was just too tempting.
It is hard to find a lot of chilli pepper types in NZ, and Chipotle peppers are no exception. La Mama and Tio Pablo are two brands that are imported, and you can usually find one or the other in the higher end shops like Nosh or Farro Fresh. Chipotles are a key ingredient in Mexican food. They have heat and a distinctive smoky flavor and give the food a mild and earthy spiciness. These chilis acan be used to make salsas and are often ground and combined with other spices to make a marinade called adobo. The flesh of the chilli is thick, so they are usually used in a slow-cooked dish rather than raw.
The bread recipe is flavorful enough to be eaten on its on, with a slather of butter or cream cheese, or used for a sandwich.
Chipotle and Scallion Buttermilk Bread
by: Fork, Spoon, and Knife
- 1 1/3 cup flour
- 2/3 cup chickpea flour
- 2 tablespoon sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons salt
- 1 cup buttermilk
- 2 chipotle peppers (preserved in adobo sauce but without sauce), diced fine
- 4 scallions diced fine
- 2 yolk
- 4 tablespoons olive oil
Heat the oven to 350°F. Grease a loaf pan with olive oil.
Sift together all the dry ingredients together and whisk together the wet ones. Add the wet ingredients to the dry and fold until just incorporated. Fold in the chipotle and scallions and pour the batter into the prepared pan.
Bake for 30 – 40 minutes until just golden brown and it passes the toothpick test. Let the loaf cool in the pan for 15 minutes before removing and slicing.