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.
Mastering the Maillard Crust on Steaks If you’ve ever wondered why some steaks look and taste like they came from a high-end steakhouse, the secret is the Maillard reaction. This chemical reaction occurs when proteins and sugars in meat are exposed to high heat, producing the golden-brown crust, deep flavours, and irresistible aroma that elevate [...]
Smoked Pancetta, Mushroom & Thyme Pizza! This is a comfort-combo pizza that is the ideal partner for a chilled bottle of pét-nat on a summer evening. The smoky pancetta and mushroom really benefit from plenty of fresh thyme and the milky mozzarella pulls all the flavours together into a wood-fired delight. Finish with a good [...]
Mastering Shellfish on the Beefer The Beefer is hot, REALLY hot. Reaching temperatures of up to 1500°F, this German-designed grill delivers intense heat similar to a professional salamander, allowing you to achieve restaurant-quality results at home. Typical gas or charcoal grills cannot reach this level, making the Beefer perfect for delicate shellfish that require quick, [...]
Wild Garlic & Chorizo Bake! This is a quick and easy meal to serve as a starter once your pizza oven is up to temperature. Instead of a tomato base I’ve made an easy wild garlic pesto and topped with sliced chorizo, torn mozzarella and it’s a real crowd-pleaser served with a crunch salad and [...]
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 Beefer Grill: Mastering Maillard Crust on Steaks
Smoked Pancetta, Mushroom & Thyme Pizza
The Beefer Grill: Mastering Shellfish
Wild Garlic & Chorizo Bake