Supplies
Mini Roasted Garlic Pumpkin Loaves
- 600g strong bread flour
- 1 x 7g sachet fast action yeast
- 1 tbsp caster sugar
- 25g butter, melted
- 1 large egg
- 1 tsp fine sea salt
- 3 tablespoons olive oil
- ½ x 170g pot of Sainsbury’s Taste the Difference Roasted Garlic Dip with Sage & Chilli Oil
- 1 pot of Sainsbury’s Taste the Difference Cheddar, Black Pepper, Garlic & Herb Bake
N’duja Mozzarella Arancini Balls
- 1 x Sainsbury’s Taste the Difference N’duja & Sundried Tomato Risotto
- 30g parmesan, finely grated
- 60g plain flour
- 1 large egg
- 75g panko or breadcrumbs
- Sea salt and freshly ground black pepper
- 1l vegetable oil
- A cube of bread or potato
- 1 lemon
- ½ x 60g bag of wild rocket
Steps
Mini Roasted Garlic Pumpkin Loaves
- Place the flour in a large mixing bowl (or the bowl of a freestanding mixer) and stir in the yeast and sugar.
- Pour in the molten butter, egg and sea salt then add 300ml tepid water.
- MIx together then knead on a clean worktop for 8 - 10 minutes (or in the mixer) until you have a smooth elastic dough. If the dough is too dry, add a tablespoon or two of water. Equally if it is too sticky, add a little more flour.
- Clean out the bowl, drizzle with a tablespoon of olive oil and pop the dough back in. Cover with a clean tea towel and leave somewhere warm for 1 hour, or until doubled in size.
- When the dough is ready, knock it back and divide into 6 equal pieces. Roll each piece into smooth balls and place them equally spaced on a baking tray for 5 minutes.
- Cut 6 pieces of string, around 90cm long, and toss with just a touch of olive oil.
- Turn a piece of dough over in your hand, so the smooth side is facing down, and wrap the string around the ball of dough as shown. Tie it together and return to the tray, with the knot underneath.
- Loosely cover and leave to one side for 15 minutes. Meanwhile, preheat the oven to 180 fan.
- When the pumpkins are ready, snip the edges to give it a nice texture and to let the dough expand.
- Mix the remaining 2 tablespoons of olive oil into the Taste the Difference Roasted Garlic Dip with Sage & Chilli Oil and brush the tops of the pumpkins with half of it.
- Pop the tray in the oven, and bake for 25 - 30 minutes, until they are golden all over and cooked through.
- When they are ready, remove from the oven and finish by glazing with the remaining garlic dip.
- Leave to cool slightly then tuck in.
- Perfect served with Taste the Difference Cheddar, Black Pepper, Garlic & Herb Bake, fresh from the oven.
N’duja Mozzarella Arancini Balls
- In a mixing bowl, mix together the Sainsbury’s Taste the Difference N’duja & Sundried Tomato Risotto with the grated parmesan and 1 tablespoon of the plain flour.
- Place the remaining plain flour in a shallow dish, crack the egg into a bowl and whisk, and place the panko crumbs in another shallow dish. Season the panko crumbs well.
- Take a tablespoon of the risotto, roll it into a ball and coat in the plain flour. Dip into the egg, letting the excess run off, then roll in the seasoned breadcrumbs. It’ll be quite a soft mixture, but once it is rolled in the panko crumbs you can roll it into a ball.
- Place on a greaseproof lined baking tray.
- When all the arancini have been made, pour the vegetable oil into a medium saucepan and place on a medium heat. Pop in a cube of bread or potato, and when it starts to turn golden the oil is ready.
- Gently lower in the arancini and fry for around 4 - 5 minutes, turning once in the oil with a slotted spoon. You will need to do this in 2 or 3 batches, as to not overcrowd the pan.
- When they are ready, transfer the arancini to a kitchen roll lined plate, to absorb the excess oil, and serve with lemon dressed rocket and slices of lemon.