Eat & Drink
Recipe BOAT SHED BLACK PEARL, HAY BAKED PEAR, CUMIN & ROSEMARY GRISSINI GRISSINI DOUGH Ingredients 250g baker's flour 112ml water (room temperature) 2.5g fresh yeast 10ml olive oil (extra virgin olive oil) 2g caster sugar 25g sea salt flakes 5g cumin seeds 3 sprigs fresh rosemary
Method Pre-heat your oven to 190 degrees celsius. If possible, turn off oven fan or down to the lowest setting. In a small bowl, mix the yeast, warm water, extra virgin olive oil and caster sugar. Allow to sit for 10 minutes in a warm spot until the mix starts to lightly bubble on top. Using a stand mixer (Kitchen Aid) with the dough hook or paddle attachment, mix the flour and salt for one minute until combined. Add in the yeast mix, then on the lowest speed mix for a further seven minutes until the dough starts to form and becomes smooth and bound together. Remove the bowl from the Kitchen Aid and place a damp clean tea towel over the top of the dough and set in a warm place in the kitchen for 1 hour to allow the dough to prove. The dough should double in size, if the dough has not doubled in size leave for a
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further thirty minutes. Once the dough has risen, wrap tightly in cling film and place in the fridge for three hours. While the dough is resting, make the cumin and rosemary salt mix. Toast off the cumin seeds in a pan over a medium heat. Leave aside to cool for five minutes. Pick the fresh rosemary off the stalk and place an even layer on a plate and microwave on high for two minutes and allow to cool for three minutes (this process brings out a strong rosemary flavour and preserves the colour). Place rosemary in a food processer with half the sea salt and the cumin seeds and blitz together for one minute. Remove from the food processor, mix through the remaining salt, and set aside until needed. Lightly dust with flour on a clean flat bench surface. Using the rolling pin, roll the dough out to around 8mm in thickness. Once this is done, roll through the pasta machine on the second lowest setting. Cut the dough into long, rectangular strips at 15cm by 1.5cm. Place on baking paper and lightly brush with extra virgin olive oil and sprinkle with rosemary salt mix. Place in the oven and bake for 9 – 12 minutes. The grissini should be a nice golden-brown colour when they are cooked. Store in an air tight container or use right away.