A recipe from Kinloch Lodge

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9Charming and cosy Kinloch Lodge is a hotel and restaurant like no other. Kinloch is a truly unique place in a magical setting, nestled at the foot of Kinloch Hill on the tranquil shoreline of the sea-loch Na Dal in Sleat on the wildly romantic Isle of Skye.

Marcello Tully, resident head-chef provides an exquisite daily changing menu, using the very best of local and seasonal produce in the restaurant. Under the ever-watchful eye of the Macdonald ancestors, whose portraits line the walls, the restaurant provides a perfect setting for an intimate meal or a family get together.

Pão de queijo (cheese bread)

100g of Parmesan, grated
100g of mature cheddar, grated
240ml of milk
120ml of vegetable oil
1 tsp of salt
300g of tapioca flour, or sour Cassava flour
2 eggs

1.Combine the milk, oil and salt in a saucepan and bring to the boil, whisking occasionally. Once boiling, remove from the heat
2.Add the flour to the warm milk mixture and stir in thoroughly until a dough forms. Transfer the dough to a bowl and either by hand or using a mixer with a paddle attached, beat the dough for several minutes
3.Whisk the eggs in a bowl, then gradually incorporate into the mix before adding the cheese. Mix to combine, then chill in the fridge
4.Preheat the oven to 170°C/gas mark 3
5.Divide the dough into 24 pieces and gently roll into balls – rubbing some flour on your hands will help to stop the dough from sticking. Place the balls onto a greased baking tray, or if you prefer you can pipe the mix onto the tray using a piping bag
6.Bake for 12-14 minutes until golden and puffed up, then allow to cool slightly on a wire rack before serving

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