SAVOURY CHEDDAR PUFF ROLLS
INGREDIENTS
250 gm ready-made puff pastry or V
2
quantity home-made rough puff pastry,
below
2-3
tbsp ehipotlc chillies in Adobo sauce (a Mexican sauce that is available at speciality food
stores. You can substitute it with Tabasco or a Thai chilli sauce)
2
roasted red bell peppers, cut into thin strips
15
to 20 fresh basil leaves, cut into fme strips with kitchen scissors
100 gm cheddar cheese
PREPARATION
1.
Divide the pastry into two. On a lightly floured surface, roll out each half as thin as possible
into a rectangular- shape.
2
. With a spatula/butter knife, evenly spread the chipotle paste over the surface, leaving a V
2
inch border all around. Grate cheddar cheese over the paste. Either keep it simple or add
chopped bell pepper and basil leaves to it From the long length side, begin rolling tightly till
you reach the other end. Wrap in cling wrap and chill for 30 minutes (or overnight).
3.
Cut l/4 inch roundels. Lay flat on a tray lined with baking paper, and bake at 180°C for 15-20
minutes, until golden and puffy. Leave about an inch between each roll as the puff pastry will
rise. Cool on racks and store in an airtight container.
ROUGH PUFF PASTRY (DEEBA HAS TAKEN THIS RECIPE FROM
OTTOLENGHI: THE COOKBOOK)
Sift 300 gm plain flour and 1 tsp salt. Grate 80 gm frozen unsalted or white butter into this and
mix lightly. Add 140 ml ice cold water and stir the flour and water together until a dough
begins to form. Now use your hands to make it into a ball (you might need a little more water).
Press into a neat square, wrap it in clingfilm, and chill for 30 minutes. Roll out on a floured
surface into a rectangle with the long edge 3 times its width. Grate butter and spread it evenly
over
2/3
of the rectangle. Take the layer that is not sprinkled, and fold it over the middle of the
buttered part, then fold the remaininglayer on top. Turn dough around at a 90° angle. Dust
with flour and roll out into same proportions as first rectangle. Take one of the short sides and
fold it over to the middle of the pastry. Fold the remaining third on top of the first one. Wrap
in cling film and chill for 30 minutes. Repeat twice, and chill for at least an hour.
RUSTIC GARLIC LOAF
INGREDIENTS
3
cups
maida,
plus more as needed
2
tsp instant yeast
2
tsp coarse sea salt or
sendhanamak
1
to IV
4
cups water
2
heads of garlic, roasted
4
tbsp plus 1 tsp olive oil
Poppy seeds, sea salt for top
PREPARATION
1. In a bowl, mash the roasted garlic with a
fork. Combine it with the yeast, flour, and 2
tsp salt in a food processor. When processing
add 1 cup water and 4 tbsp of oil. You can also
use a hand mixer with dough hooks.
2.
Process for about 30 seconds, adding
water, a little at a time, until the mixture
forms a ball and is sticky to the touch. (In the
unlikely event that the mixture is too sticky,
add flour, a tablespoon at a time.)
3.
Turn the dough onto a floured work
surface and knead by hand to form a smooth,
round ball. Grease a bowl with olive oil, and
place the dough in it Cover with cling wrap
and let rise in warm, draught-free area until
the dough doubles in size, 1 to 2 hours.
4
. Once the dough rises, shape it into a loaf.
Line a baking tray with baking paper and
transfer the loaf onto it; cover with a wrap
and leave in a warm place for an hour.
5.
Preheat the oven to 250°C. Brush the loaf
widt 1 tsp olive oil, sprinkle with a little salt,
and a few poppy/sesame seeds. Place a small
bowl of hot water inside the oven, below the
tray that holds the loaf.
6. Bake for 35-40 minutes, or till the loaf
makes a hollow sound if tapped underneath.
GARLIC BUTTER
Mix butter with olive oil in a 4:1 ratio. Add
minced garlic, red chilli flakes, dried
oregano, and salt to it
BETTER HOMES AND GARDENS
JANUARY 2011 1 3 9
