This seasonal dip is perfect with a rustic sourdough cracker. The grated fennel in the peas provides a refreshing anise flavour that pairs to the crackers with fennel seeds and sea salt.
Method
Heat your oven to at least 250˚C and pour your sourdough discard onto a lined baking tray. Spread it across the surface so that you have a thing 2mm layer. Then sprinkle with sea salt and fennel seeds.
Bake in the oven until the cracker dries up and starts to char at the edges – between 5-6 mins.
While the crackers are baking make a simple pea dip by blitzing fresh peas into a coarse pate texture. Stir with grated fennel, mint, lemon, parmesan and oil. Season to taste.
Crack the sourdough into shards and once cooled, dip into the minty pea dip.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Art of Fire - Whole Butterflied Chicken with Chimichurri Fire, flavour and the joy of slow cooking There are few dishes as satisfying as a whole butterflied chicken cooked gently over open flame. The skin crisps to a golden sheen, the juices run clear, and the air fills with the scent of garlic, herbs and [...]
White Pizza! I have fallen in love with this pizza and it’ll be a regular part of my repertoire this summer! The combination of salty cheese, sweet pear and earthy new potatoes with chives is to die for and ticks all my boxes. Serve with rocket and some artichoke hummus on the side. Method For [...]
Grilling Duck Breast on the Beefer: Techniques and Recipes The Beefer brings professional-level grilling into your home with its 1500°F ceramic burner, similar to the salamander grills used in restaurant kitchens. This makes it the perfect tool for achieving the crispy skin and tender, juicy interior that makes duck breast such a delicacy. The Beefer [...]
A magnificent joint to roast in a pizza oven - rib of beef! This beef is dangerously tasty. It’s peppered with rich umami flavour and wood-fired aroma. The silken truffle butter keeps the joint moist and succulent. Herby undertones provide an aromatic finish. After resting serve warm for a winter show-stopper enjoyed with roasted root [...]
Pea Pesto and Sourdough discard Crackers
This seasonal dip is perfect with a rustic sourdough cracker. The grated fennel in the peas provides a refreshing anise flavour that pairs to the crackers with fennel seeds and sea salt.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Serves 4
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
The Art of Fire – Whole Butterflied Chicken with Chimichurri
White Pizza
The Beefer Grill: Mastering Grilled Duck Breast
Beef Rib Roast