Tuesday, 20 April 2010

Taramasalata with White Crusty Bread

Home- made Taramasalata is much nicer than shop bought and very easy to make, it can also be used as a dip, or a spread for canapés.  

The crusty bread recipe is one of Delia's.   I have used it for years it's very easy and never fails to please, so don't expect any to be left-over for tomorrow's toast

For the crusty bread

700g strong white bread flour
level tbsp salt
level tsp easy blend yeast
level tsp caster sugar
425 ml hand-hot water
Pre-heat the oven to its lowest setting.

Warm the flour in the oven for about 10 minutes, then turn the oven off.

Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Mix to a dough, Use a wooden spoon and then your hands, add a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface.

Knead the dough for 3 minutes or until it shines (it should also be springy and elastic). Return the dough to the bowl , cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it has doubled in bulk, about 2 hours at room temperature.

Then knock the air out, and knead again for 2 minutes. Divide the dough in half, pat each piece out to an oblong, then fold one end into the centre and the other in on top.

Put each one into a buttered tin, sprinkle each with a dusting of flour, then place them side by side in an oiled polythene bag until the dough rises above the tops of the tins,about an hour at room temperature.

Pre-heat the oven to gas mark 8, 450°F (230°C).

Bake the loaves on the centre shelf for 30-40 minutes, until they sound hollow when the base is tapped.
Return them, out of their tins, upside-down to the oven to crisp the base and side crust for about 5 minutes, then place on a cooling tray.


125g smoked cods roe
4 slices bread, crusts removed
3 tbsp fresh lemon juice
1 clove garlic
150ml olive oil  

Black olives and lemon slices to garnish

Cube the bread and place it in a food processor or blender along with the cods roe, lemon juice and garlic.  Blend for 10-15 seconds, until smooth.

With the motor running, slowly pour in the oil and blend for a couple of seconds.

Spoon into a serving bowl, garnish with olives and lemon and serve with crusty bread.

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