Whilst we may not be able to jet off for our holidays in quite the same way, that doesn’t mean you can’t enjoy a taste of the sun. If like us you want to extend summer just that little bit longer before the weather truly changes into crisp autumn days, here are 3 of our favourite dishes for you to try and discover why holidays begin in your custom designed kitchen at home!
1. Pan Con Tomate
Perfect as part of a tapas selection, roasted smoked almonds, manchego cheese and a cold tempranillo…..this recipe evokes Spain and all can be enjoyed in your own home!
INGREDIENTS
4 large slices brown bread or farmhouse loaf
2 ripe tomatoes
2 garlic cloves, peeled
4 tsp olive oil
PREPARATION
- Slice brown bread.
- Roast the bread slices on a griddle pan
- Rub garlic gently on the toasted bread. Halve the tomatoes and spread most of the pulp on the bread.
- Season with olive oil and serve immediately.
2.Swirled Pesto Babka
INGREDIENTS
Makes one large loaf
- 500g strong white bread flour 2 tsps salt
- 25g caster sugar
- 10g instant yeast
- 1 egg, room temperature
- 1 egg yolk, room temperature 35 g unsalted butter, softened 320ml warm whole milk
- 130g fresh pesto
- 2 tbsps pinenuts T
To Serve:
1 tbsp pine nuts
Small bunch basil leaves
PREPARATION
- Place the flour, salt and sugar into a large mixing bowl and mix together. Add the yeast to the bowl.
- Mix together the egg and egg yolk, then pour all but 2 tbsp of the egg into the bowl with the flour. Add the butter and three quarters of the milk.
- Mix together the egg and egg yolk, then pour all but 2 tbsp of the egg into the bowl with the flour. Add the butter and three quarters of the milk.
- Knead the dough, using a food mixer with a dough hook for 8-10 minutes on a medium speed. Alternatively, you can knead on a work surface, lightly coated with olive oil, using your hands. The dough will be sticky at first but will eventually become smooth.
- Place into a clean, oiled bowl and leave to prove for 30 minutes, until doubled in size.
- Remove the dough from the bowl and place on the work surface. Knead the dough again for a minute or two to knock the air out.
- Lightly flour the work surface, then roll out the dough to a rectangle measuring approx. 23cmx50cm (9 inches x 20 inches).
- Take the pesto, and discard any excess oil. Spread the pesto over the dough, leaving a 1cm border and sprinkle on the pinenuts.
- Roll up the bread tightly from the short end, and seal the edges with your fingers.
- Slice the dough in half, lengthways down the middle. Twist the two lengths of dough around each other, keeping the pesto side on top. Pinch the ends of the dough together.
- Place the dough into a greased 1kg loaf tin, leave to prove for another 15 minutes.
- Preheat the oven to 180° Brush the top of the bread with the remaining egg wash.
- Bake in the oven for 30-35 minutes, until well browned. It should sound hollow when tapped from underneath (cover with some foil if it browns too fast).
- Remove from the oven and carefully take the bread out of the tin. Leave to cool for 15 minutes on a wire rack, then sprinkle with pine nuts, basil leaves and salt flakes before serving, cut into thick slices.
3. Steamed Hake with Tabbouleh, chickpeas and salsa verde
INGREDIENTS
Hake:
- 4 hake fillets
- 2 tsp olive oil
- Pinch of salt and pepper
Tabbouleh with Pomegranate: - 250 g cooked bulgur wheat (approx. 100g uncooked weight)
- 120 g (about half a tin) tinned chick peas, drained and rinsed
- Juice of half a lemon
- 1 tbsp olive oil
- Large bunch fresh coriander, chopped
- Large bunch fresh parsley, chopped
- Large bunch fresh mint, chopped
- Pinch of salt and pepper
- Seeds from 1 pomegranate
PREPARATION
- Preheat the oven to 100° Once preheated, place the hake fillets on a perforated tray with a solid tray beneath. Drizzle on the oil and sprinkle on the salt and pepper. Steam for 15 minutes, until tender.
- Meanwhile, make the tabbouleh by mixing together the cooked bulgur wheat, chick peas, lemon juice, olive oil, coriander, parsley and mint. Add a good pinch of salt and pepper and toss everything until combined. Sprinkle the pomegranate seeds on top.
- Next make the salsa verde by placing the parsley, basil, mint, garlic, capers, oil and vinegar into a small food processor and pulsing until just combined. Fold in crème fraiche.
- Divide the tabbouleh between two plates. Add a cooked hake fillet to each plate and spoon on the creamy salsa verde. Serve immediately.
Have a great weekend!
Clinton and Fiona