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BLUE CHEESE AND GRAPE FLATBREADS

Makes 12

500g strong white bread flour, plus extra for dusting

10g salt

10g instant yeast

30g unsalted butter, softened

310ml cool water

250g mature blue cheese, crumbled

24 seedless green grapes, halved

olive oil for cooking

Put the flour into a large bowl, and add the salt to one side and the yeast to the other. Add the butter and ¾ of the water and mix with your fingers to bring the ingredients together.  Gradually add the remaining water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 5 -10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. When your dough feels smooth and silky, put it into a lightly oiled bowl.  Cover with a tea towel and leave to rise until at least doubled in size – at least one hour, but it will be fine to leave it for two or even three hours.

Tip the dough onto a lightly floured surface. Fold it inwards repeatedly until all the air is knocked out and the dough is smooth.  Divide the dough into 12 pieces and roll each piece into a ball. Make an indentation in each ball and put about 20g of crumbled blue cheese and 4 grape halves inside. Pinch the dough together over the filling and seal it.

Press each filled dough ball gently with your hands and then roll it out with a rolling pin to a circle, about 18cm (7in) in diameter. The grapes will burst and leak a little juice as you do this but don’t worry; use a little more flour to stop the dough sticking

Heat a frying pan with a little olive oil over a medium-high heat. Fry each flatbread for 2 -3 minutes on each side, until golden brown and puffy.  Leave them to cool slightly on a wire rack, then serve.

 

 


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