Archive for the 'Bill Granger' Category

Rye and thyme flatbread

October 14, 2009

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This one was adapted from Bill Granger’s ‘Every Day’ recipe for Rosemary and Olive Spelt Bread – fairly heavily adapted, since I had neither rosemary, olives, nor spelt. I wanted to buy spelt flour, because it’s exactly the kind of thing I’m constantly drawn towards like a magnet in Waitrose, but this time I fought it’s evil spell because spelt flour is really quite expensive and I sensibly decided to use the half-full/empty (delete as outlook appropriate) bag of rye flour in my baking cupboard. What, you don’t have a baking cupboard?

What you end up with is focaccia crossed with a wholemeal loaf – the satisfying salt sprinkle and Italianate herbiage of focaccia but with an infinitely more wholesome and denser breadcrumb underneath. I used almonds and thyme on top of mine, which I liked, but I imagine you could use pretty much any woody herb and whatever springs to mind as a suitable bread topping – you just need something you can poke into the holes on top.

Rye and thyme flatbread
250g spelt flour, or rye flour
250g plain flour
1 tsp honey
300ml tepid water
7g instant dried yeast
3 tbsp olive oil
sea salt
decorative items: rosemary or thyme sprigs, pitted olives, almonds, pumpkin seeds, roasted tomatoes etc.

Stir the two flours together in a large bowl. Take out about one quarter of the combined flour mix and put it in a small bowl with the honey and water. Whisk to mix, sprinkle the yeast over the top, mix again and set aside for 10-15 mins until it starts to look bubbly.

Add the oil and 2 tsp salt to the big bowl of flour. Make a well in the centre and pour in the yeast mix. Stir to combine into a dough. Turn out onto a floured work surface and knead for about 10 minutes until pliable and smooth. Put the dough back in the bowl, cover, and leave to rise for an hour or until doubled in size.

Knock the dough back and leave it for 5 minutes. Lightly oil a rectangular baking tray and pile the dough into the tray, stretching it out until it reaches the edges and is fairly even in shape.

Cover the dough again and leave it for 30 minutes. Preheat the oven to 220C.

Poke holes in the dough with your thumb and push your chosen decorative items into the holes. Brush the top with olive oil and sprinkle with sea salt. Bake it for 10 minutes before reducing the heat to 190C, then bake for a further 12-15 minutes  until golden brown.

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Sweetcorn fritters with spinach, bacon and roasted tomatoes

September 24, 2009

All that talk of autumn and something pretty summery, albeit the tail end of summer. Well, corn cobs were reduced in Waitrose (the sweetcorn on the allotment is looking pretty hopeless). This is actually taken from a Bill Granger breakfast dish but works well scaled up for supper – you create a substantial batter with chunky sweetcorn cut from the cob, a mass of chopped herbs (coriander and parsley, though you could stick with one), spring onions and half a red pepper, fry dollops the size of saucers until browned and crisp on the outside, and serve with grilled bacon rashers, some tomatoes roasted in a medium hot oven, and baby spinach leaves. Tom (lovely live-in cooking partner) had his with maple syrup. I had a hunch sweet chilli sauce might be good too, but resisted for the control test.

We used the corn from 2 cobs for a 2-egg batter and had plenty of fritters with leftovers to stuff into toasted pitta for lunch tomorrow.

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I gather you have to have photos on these blog thingys, so bear with me – my camera skills are not so hot. Tomatoes!

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