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.
The Art of Fire Shoulder of Lamb Feast Slow fire, generous flavour Cooking lamb over the Flamery Asado Grill is an act of patience and generosity. The gentle rhythm of turning, basting and tending to the fire rewards you with tender, fragrant meat that falls apart at the touch of a fork. This is the [...]
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 [...]
A smoked delight - Bourbon Smoked Brisket! I’ve been smoking food for many years and I love trying new combinations of wood, interesting smoker designs and forgotten cuts of meat. For this recipe I’ve tried to use my Alfa pizza oven as a hot smoker and a classic brisket was the perfect test. It really [...]
Roasted Toamto Salad! BBQ Roasted tomatoes - chargrilled Riverford veg cooked without any fuss! This recipe is super simple but tastes insanely good with the addition of black garlic and creamy organic iv mozzarella. Try garnishing with plenty of torn basil or fresh oregano. Method: Preheat your Outdoor chef to 250˚C. Drizzle your [...]
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
Related Posts
The Art of Fire – Shoulder of Lamb Feast
Beef Rib Roast
Bourbon Smoked Brisket
Roasted Tomato Salad