Sat, 25 January 2025
Ingredients:
For the Shakshuka:
1). 2?tablespoons?olive oil
2). 1?medium onion,?diced
3). 1?red bell pepper,?seeded and diced
4). 4?garlic cloves,?finely chopped
5). 2?teaspoon?paprika
6). 1?teaspoon?cumin
7). ¼?teaspoon?chilli powder
8). 1?can whole peeled tomatoes
9). 200ml veg stock
10). 6?large eggs
11). Salt and pepper,?to taste
12). 1?small bunch fresh coriander chopped
13). 1?small bunch fresh parsley,?chopped
For the Bread:
1). 225g plain white flour
2). 1/2 teaspoon salt
3). 1/2 teaspoon fennel/ caraway seeds?
4). 1/2 teaspoon bread soda
5). 175ml buttermilk
Instructions:
For the Shakshuka:
1). Heat the olive oil in a frying pan and add the onion and pepper and cook off for around 5 minutes.
2). Add the garlic and spices and cook off for a further 2 minutes.
3). Next aadd the can of tomatoes, the vegetable stock and season with salt and pepper.
4). Bring the sauce to a simmer and make a small well in the middle of the sauce. Add the eggs and cook for around 5 minutes or to your liking.
5). Garnish with the herbs and serve with the warm griddle bread.
For the Bread:
1). Preheat a heavy non-stick griddle pan.
2). Sieve the flour, salt, seeds and bread soda into a bowl and make a well in the centre.
3). Pour the buttermilk into the well in the centre and bring everything together until you a achieve a soft, but not too wet or sticky, dough.
4). Season the pan with flour.
5). Bring the dough together with a gentle knead and roll out into a round shape to fit the pan.?
6). Check the pan is on a medium heat and place the dough on top.
7). Cook for approximately 15 minutes on one side before turning and cooking the other side for a further 15 minutes or until nicely browned.
Wed, 30 April 2025
Chef: Paul Knapp
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