Corn Griddle Bread
Corn griddle breads with courgette, fennel and tomato topping, butternut squash, onion and butterbean topping, whipped feta with basil
Corn griddle breads
Ingredients
- 200g plain flour
- 50g cornmeal
- 60ml buttermilk
- 60ml boiling water
- 40g soft butter
Method
Mix the flour, cornmeal, buttermilk and boiling water to a dough and knead for about 5 minutes. Place in a bowl and cover with cling, leave for an hour.
Roll out the dough as thin as you can and spread the butter over the surface. Roll up cut into 6 pieces.
Roll each piece into a thin round and place on a hot griddle and cook for a minute each side.
Cool.
Courgette, fennel and tomato topping
Ingredients
- 2 small courgettes, cut into 1cm dice
- 2 tablespoons cooking oil
- 1 red onion chopped
- 1 clove garlic, minced
- 2 tomatoes,chopped
- 1 teaspoon fennel seed, chopped
- pinch chilli powder
- salt and pepper to taste
Method
Heat the oil in a frying pan until smoking and add the courgettes, sealing off well. Add the onion, garlic and tomatoes and cook to wilt down. Add the fennel seeds and chilli powder and cook for a minute. Season to taste.
Butternut squash, onion and butterbean topping
Ingredients
- 1 butternut squash, peeled, seeds removed and cut into 3 inch pieces
- 3 tablespoons cooking oil
- salt
- 2 red onions, peeled and sliced
- 1 tin butterbeans, drained
- 4 chopped scallions
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Method
Toss the squash in a tablespoon of the oil and season. Turn onto a baking tray.
Cook in a 200oc oven until soft – about 25 minutes, tossing occasionally.
Cook the onions in the remaining oil until soft and add the butternut squash and scallions. Cook for 2 minutes then add the vinegar and season.
Whipped Feta with basil
Ingredients
- 200g feta cheese, crumbled
- 50ml lemon juice
- 1 clove garlic, chopped
- handful basil leaves, shredded
- 100ml rapeseed or olive oil
- salt and pepper to taste
Method
Blend the cheese and lemon juice to a paste and then add the oil in a stream while still blending. Blend in the basil and season.
Top the griddle bread with the toppings and then the whipped feta.
