Manoush
500 g self raising flour
500 g wholemeal flour
Half satchel of instant yeast
Teaspoon salt
Teaspoon sugar
Half cup olive oil
500 mils of lukewarm water
Zaatar
Olive oil
Polenta
Sift the flours with the yeast, salt and sugar. Discard the husky pieces from the wholemeal. Add the olive oil and lukewarm warm water. Now get your hands in there and really pull the dough together. You can use a spoon if you choose. I like using my hands, just get against it, work the dough until it comes together. Tip it onto the bench and knead the dough for a good 5 to 7 minutes until it’s smooth.
Break the dough up into balls of roughly around 70 g to give you to give you 20 good size pieces. Grab some polenta and toss them into some polenta before you lay them in a tray. This will stop them sticking together whilst resting.. Give it a good two hours in a nice warm location, cover with a tea towel or damp chux so they don’t dry out.
Drizzle a little olive oil onto the bench now. Work the dough in the circular motion to flatten it out a little bit. Grab your olive oil and Zaatar paste the consistency has to be thick to add lots of flavour. Press out the dough working the Zaatar paste right to the edges and try and get the dough as thin as you possibly can.
Heat your pan, no need to add oil, if the pans warm enough the dough won’t stick. It only take one or two minutes you’ll start to see it a little bit bubble on the top. You”re only cooking the one side. You now have beautiful, crispy fresh Zaatar flat bread…delicious!
Sidenote I did a little test today. I had some extra dough balls left over so I popped them into a container and into the freezer. I removed a few from the freezer and placed them in a warm area to defrost and rest and they were good to go. Stretch out, add your Zaatar paste, you’ve got fresh bread without the hassle. Yes you can thank me later 😉
#manoush #lebanesefood #flatbread
There’s never enough red when it comes to gochujang or chilli…. More, more, more 🌶 Korean fried chicken with buttermilk marinated chicken that melts in mouth, encased in crispy spicy coating. The question is to dip or just smoother in the sauce? Available next week for delivery 🧂🌶🍽🚗 #koreanfriedchicken #friedchicken #pinksaltandchilli #athomedining #mealdelivery #northcoast #urunga #bellingen #coffs #nambucca #valla #sawtell #toormina #bonville #readytoeatmeals #frozenmeals
It’s all about the little things💕 Grazing tables are the ultimate way to make a statement. A tablescape artfully decorated with delicious cheeses, meats, fruit, dips, cakes, lollies, flowers, breads, burgers, boxes of surprise... I always think of them as mini Willie Wonka lands... a world of imagination ✨
Creating a masterpiece with food is what pink salt + chilli does best 💕
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The Ultimate Chilli Oil.
This is the absolute bomb when it comes to chilli oils. Food is a vehicle for my chilli, I'm always on the hunt for the ultimate in chilli oils and this is one of my favourites. Trust me, you need this in your fridge or pantry.
This works with pretty much anything... especially a bowl of dumplings. Delicious!
Recipe below. You will be able to purchase through the website soon :)
350 ml neutral oil – rice bran, grapeseed or peanut
200 grams of dried chilli flakes*
50 grams dried whole chilli* – roughly chopped
2 cinnamon sticks
Few bay leaves
1 tbs cardamom pods
4 star anise
1 tbs cumin seeds
1 tbs coriander seeds
1 tbs Szechuan peppercorn
6 tbs sesame seeds
3 grated garlic cloves
Shallots – rinsed, wrapped into a bunch
Sea salt to taste
Let’s get the flavour going, add the cinnamon, cardamom pods, star anise, coriander and cumin seeds to pan – medium heat. Heat until you can smell the wonderful fragrances. Remove from heat. Set aside the cinnamon, star anise. Add the cumin, cardamom, Szechuan to a mortar and pestle, crush until fine. Remove the exterior of the cardamom pods.
Heat the pan to medium, add oil, star anise, cinnamon, bay leaves, garlic, shallot bunch, reduce to slight simmer. Add crushed spices. Followed by roughly chopped whole dried chillies, let the flavours infuse for 2-3 minutes. By this stage the smells are incredible.
Sprinkle over the crushed chilli, followed by sesame seeds and salt. Gently mix together. Let it bubble away to allow the flavours to infuse, approximately 5 minutes. Remove the shallots and bay leaves. It’s up to you if you want to keep the star anise and cinnamon sticks in the oil.
And there you have it, liquid gold! Allow it to cool, store in sterilised glass jars.
*Available in Asian supermarkets, I find dried chilli from normal supermarkets just don’t cut it with flavour or heat factor. If you can’t find an Asian Supermarket, I would add some extra fresh chopped chilli to g
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