Posts Tagged With: Veg Every Day

River Cottage garlicky flatbreads

Bondi kids love making dough: bread, pizza and pasta regularly grace our table! And we also love, love, love garlicky anything! This dish is great for mopping up any dip, sauce or soup, but especially good for the broad bean puree…

ourkitchengarden.net

Fresh from the garden: garlic
Recipe source: Hugh Fearnley-Whittingstall, Veg Every Day
Serves: 8 or 30 tastes

Equipment:

  • Measures – jug,tablespoon, teaspoon, ½ teaspoon
  • Stand mixer
  • Scales
  • Bowls – large, medium
  • Heavy non-stick frying pan
  • Rolling pins
  • Tongs
  • Tea towels
  • Plate & paper towel
  • Serving plates
Ingredients:For the magic dough:

  • 250g plain white flour
  • 250g strong white flour
  • 1½ level teaspoons fine sea salt
  • 1 teaspoon instant dried yeast
  • 1 tablespoon olive oil, plus a little extra for oiling

For the garlic oil:

  • About 120ml olive oil
  • 1 fat garlic clove

What to do:

For the magic dough:

  • Put the two flours into the bowl of the stand mixer with the salt and yeast. Mix well using the dough hook. Add the oil and 325ml warm water and mix to a rough dough. Knead for 5–10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.
  • Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover with a tea towel and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two.
  • When the dough is well risen and puffy, tip it out and ‘knock it back’ by poking it with your outstretched fingers until it collapses to its former size. It’s now ready to be shaped to your will.

For the garlic oil:

  • Peel the garlic clove and very finely chop it. Combine the olive oil and garlic in a frying pan and place over a medium heat. You’re not going to fry it, just warm it through to take the edge off the garlic. So as soon as you see the first signs of a sizzle, pour the oil and garlic out of the pan into a small bowl to infuse. Wipe the frying pan clean.

For the flatbreads:

  • After ‘knocking back’ the risen dough, take lemon-sized balls and roll them into 8 flat circles, 2mm thick. Leave to rest for 5 minutes.
  • Meanwhile heat a heavy-based, non-stick frying pan over high heat until smoking hot.
  • Carefully lay one flatbread in the pan and cook for about 2 minutes, until bubbly on top and patched with brown spots on the base. Flip over and cook for 1-2 minutes more. Remove immediately to a plate and trickle with some of the garlicky oil. Scatter with a little flaked salt too. Repeat with all the dough. Cut the oiled flatbreads into wedges to serve.

Notes: Why do we leave the dough to rise? What is this process called?

ourkitchengarden.net

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Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , , , | 1 Comment

Fish-free salad Nicoise

Hugh says, ‘Without any tuna or anchovies, I guess you might upset the good people of Nice a bit with this one, but it is an exceptionally delicious and substantial salad – with plenty going on.’

ourkitchengarden.net

Fresh from the garden: new potatoes, green beans, eggs, small lettuce leaves, olives, basil, garlic
Recipe source: Hugh Fearnley-Whittingstall, Veg Every Day
Serves: 4 or 24 tastes

Equipment:

  • Scales
  • Chopping board & knife
  • Saucepans – med, small
  • Colander
  • Small jar & lid
  • Measures: tablespoon, teaspoon
  • Salad spinner
  • Serving plates
Ingredients:

  • 500g new (baby) potatoes
  • 200g green beans
  • 8 large eggs at room temperature
  • A small handful baby lettuce leaves
  • A handful small black olives
  • About 12 basil leaves
  • Flaked salt and black pepper

For the dressing:

  • ½ small garlic clove
  • 3 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon Dijon mustard
  • A pinch of sugar

 What to do:

  • Wash the beans and potatoes – do not peel them! Tail the beans & chop into 3cm lengths.
  • You can cook small new potatoes whole, but cut any larger ones in half or smaller, so they’re all roughly the same size. Cover with cold water in the medium saucepan, add salt and bring to the boil. Reduce the heat and simmer for 8-12 minutes until tender, adding the beans for the last 4 minutes. Drain, tip into a bowl and leave to cool.
  • To cook the eggs, bring a small saucepan of water to the boil. Add the eggs, return to a simmer, then cook for 7 minutes. Lightly crack the shells and run the eggs under cold water for a minute or two to stop the cooking, then leave to cool. Peel and quarter the eggs.
  • To make the dressing, put all the ingredients into a screw-topped jar, seasoning with salt and pepper, and shake until emulsified.
  • Halve, quarter or thickly slice the cooked potatoes. Put them back with the beans, add some of the dressing and toss gently together.
  • Wash the lettuce & basil leaves in several changes of water. Spin-dry and then gently toss in a bowl with a little of the dressing.
  • Arrange the lettuce, potatoes, and beans on your serving plates and distribute the olives and eggs over the salad. Scatter with torn basil leaves, trickle over the remainingdressing and grind over some pepper. Serve straight away.

Notes: What does emulsified mean? What does the adjective Niçoise mean?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , , , | 1 Comment

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