Recipes

Masterclass: Caramelised Garlic, Tomato, Feta and Basil Rolls

9 - 10 Rolls
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Dean Brett-Schneider lets you in on another of his trade secrets, from Masterclass.

Caramelised Garlic

Ingredients

1 head Garlic, separated into cloves

1Tsp Flora Buttery

2 tsp Water

¾ tsp Balsamic vinegar

2 Tsp Sugar

Good pinch Ground pepper

1 sprig fresh rosemary, chopped

To Make

In a saucepan of boiling water blanch the garlic

for two minutes, refresh in cold water and peel then set aside.

Place the Flora Buttery in a heavy fry pan over a medium heat, when shimmering add the garlic and sauté for 1 minute, taking care not to burn.

Add the water and balsamic vinegar and as the mixture bubbles add the sugar, pepper and rosemary.

Next reduce the heat to its lowest setting and simmer for approximately 2 – 3 minutes until a syrup is formed and the garlic is soft and tender. Transfer to a bowl, cover and cool until needed.

Tomato, Feta and Basil

100g Cherry tomatoes cut in half, seasoned with pepper then slowly roasted in an oven at 100°C for 1 hour

Bunch of fresh basil

75g reduced fat feta cheese – the crumbly type if possible

Extra virgin olive oil for brushing on after baking

The Dough

Ingredients

250g strong bread flour

5g active dried yeast

10g Flora Buttery

175mls water

Additional flour for dusting

To Make

Place the flour, Flora Buttery, yeast into a large mixing bowl, and mix all the ingredients together.

Add the water and using a wooden spoon combined the ingredients together until a dough mass has formed, then tip the dough out onto a lightly floured surface and knead for 10 – 15 minutes (taking a rest period of 30 seconds, every 3-4 minutes) until the dough is smooth and elastic in feel.

Place into a lightly oiled bowl, cover with glad wrap and leave in a warm place to almost double in size (approx. 45 minutes).

Remove the plastic wrap and tip the dough onto the bench and gently deflate the gassed dough by folding it onto itself 3 – 4 times, return to the lightly oiled bowl and cover with plastic wrap. Leave a further 30 minutes in a warm place.

Tip the dough onto a generously floured bench and roll out the dough out to a rectangle of approximately 30cm long and 15cm in wide.

Spread the tomatoes evenly over it and then push them gently into it using your fingertips, do the same with the garlic, feta and then the basil leaves.

Fold one third of the dough over the centre, then fold the other third over that so that you have fold an A4 piece of paper into 3 (as for a business letter) and you end up with a rectangle.

Gently press the dough with your finger tips to keep the ingredients together and tuck under the two open edges neatly.

Using a large chef's knife cut the dough crossways into 2 cm widths and then lay them on a baking tray lined with baking paper facing cut side up so you can see all the ingredients. Tuck the lose dough flap under the dough.

Cover with plastic, place in a draft free warm area and prove for approx 30 minutes.

Place into a preheated oven set at 220°C and bake for 15 – 18 minutes or until golden brown in colour.

Once out of the oven brush directly with melted Flora Buttery and cool on a cooling rack.

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