Rise to the oc­ca­sion

The Guardian - Feast - - News -

Prep Rest Cook Serves 1 hr

2 hr, ide­ally overnight

10 min 6

For the flat­breads 2½ tsp dried yeast 700ml warm wa­ter 120g yo­ghurt 250g whole­meal bread flour 600g bread flour 1 tbsp salt

Olive oil, for brush­ing

For the top­ping

5 ripe toma­toes

1 tsp ca­pers 100ml olive oil Juice and zest of ½ lemon

bunch pars­ley, chopped Salt and black pep­per Leav­ing the dough to chill overnight will al­low it to de­velop in flavour and con­tinue to rise slowly. It also gives you more time to pre­pare 1 tin an­chovy fil­lets in oil Cel­ery leaves (op­tional)

In a large bowl, dis­solve the yeast in the warm wa­ter, then add the yo­ghurt. Add the flours, and salt, then mix to a dough with your fin­ger­tips. Cover the bowl with cling­film and leave to rise at room tem­per­a­ture.

After an hour, knead the dough un­til it comes away from the sides of the bowl. If it looks a lit­tle wet, add a bit of flour. Cover and chill, ide­ally overnight; oth­er­wise, leave to stand at room tem­per­a­ture un­til it has dou­bled in size.

An hour be­fore serv­ing, grate the toma­toes into a bowl us­ing the large side of a box grater. Add the ca­pers, oil and lemon juice to make a fresh tomato dress­ing.

Heat a grid­dle pan on high, then di­vide the dough into six por­tions. On a floured sur­face, roll out each por­tion into ½cm-thick rounds.

Brush the grill rack with oil, dust the flat­breads with a lit­tle more flour, then cook un­til lightly charred on one side. Us­ing tongs, turn over and cook one to two min­utes longer, un­til cooked through.

Add the pars­ley and salt and pep­per to the tomato dress­ing right be­fore serv­ing, then spread it over the breads and top with the an­chovy fil­lets. Gar­nish with cel­ery leaves, if us­ing, and serve. Prep Cook Serves 30 min 10 min 4-6

160g flour

1 pinch salt 100ml wa­ter 100ml milk

100g but­ter

250g whole eggs 100g sweet­corn ker­nels 200g salt cod, poached and flaked

1 tsp sugar

10g dried fen­nel seeds 1 garlic clove, peeled and grated

10g chopped pars­ley 1 tsp dried chilli flakes Oil, for fry­ing May­on­naise, to serve

First, make a choux pas­try. Put the flour and salt in a bowl. Put the wa­ter, milk and but­ter in a saucepan and bring to a boil. As soon as it boils, turn off the heat. Tip in the flour and quickly start beat­ing with a wooden spoon or elec­tric whisk. Keep mix­ing un­til the dough is lump-free and has formed a ball that pulls away from the sides of the pan.

Beat the eggs in a sep­a­rate bowl and add to the dough a lit­tle at a time, beat­ing well un­til fully in­cor­po­rated. When it is ready, the mix­ture will be shiny and smooth.

Put all the other in­gre­di­ents in a bowl and slowly com­bine with the choux bat­ter.

Heat the oil in a large, deep saucepan to 180C/350F. Us­ing a ta­ble­spoon, add small dol­lops of the frit­ter mix­ture to the hot oil in small batches.

Fry un­til deep brown, turn­ing oc­ca­sion­ally so they cook evenly. Re­move with a slot­ted spoon and drain on a pa­per-cov­ered bak­ing tray in the oven to keep warm.

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