Grilled Flatbreads
Essentially a hybrid pita/naan bread; the possibilities are endless. You could serve them as part of a mezze with hummus and baba ghanoush or caramelized onions and anchovies make for a great spin on pissaladiere. A current favourite at Hugo’s is with raclette, grilled onions and honey, you could recreate this at home by cooking the flatbreads, adding the toppings and putting under the grill for 2/3 minutes until the cheese has melted and blistered.
225g Warm Water
3g Dried Yeast
125g Plain Yoghurt
5g Salt
350g Bakers Flour
200g Wholemeal Flour
Vadouvan Butter for Grilled Fish and Vegetables
Vadouvan is a French spice mix of Indian origin. Using whole toasted spices and crispy shallots it is beautifully aromatic with just a hint of heat from kashmiri chilli. Mixed with brown butter, garlic and curry leaves it makes for a great twist on the familiar grilled fish with brown butter and lemon.
Vadouvan Spice Mix
25g Cumin seed
2g Clove
15g Coriander Seed
15g Black Pepper
20g Whole Dried Kashmiri Chilli (use mild whole dried chillies if unavailable)
15g Mustard Seed
25g Turmeric
5 Rasps of Nutmeg
40g Fried Shallots
Vadouvan Butter
250g Butter
Handful of Curry Leaves
5 Garlic Cloves, Thinly Sliced
2 heaped tbsp of Vadouvan Spice
Lemon
Grilled Flatbread
Fish with Vaudovan Butter
Anchoïade
Anchoïade is a Provencal dip (or dressing, depending on where and who makes it) usually served with crudités. It is garlicky, vinegary and pungent with anchovies all mellowed out with good olive oil. I have yet to find anything that it doesn’t improve. Traditional crudités are great, think crunchy radishes and carrots, braised greens such as kale and cavolo nero take well to the big flavours but what I love it with most is grilled lamb.
Perhaps unusual to some, it is a match made in heaven. This a more of a suggestion than a recipe, adjust the quantities to taste but be aware this will be only as good as the ingredients you put in so go for whole NZ garlic cloves, not the peeled vacuum packed stuff, high quality anchovies (I like Ortiz), a nice wine vinegar as opposed to the white distilled stuff and a nice peppery olive oil.
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