September 4, 2020 / Lyn Jones / 0 Comments
Ingredients
Makes about 20 – 24 pieces
250g chickpea flour
½ teaspoon salt
1 dessertspoon rosemary, chopped
50ml extra virgin olive oil (evoo)
500ml water (approx)
Method
Add the rosemary to the chickpea flour. Make a well in the centre of the flour, combine half the water and evoo and pour in to the flour, stirring continuously. Add more water in drizzles if necessary, the dough needs to be soft and pliable. Turn it out onto a lightly floured work surface and pull together. Divide into 6 balls. If you own a pasta machine – use it to roll the dough out, and proceed as you would for pasta. If not, use a rolling pin to roll it as thin as possible. Put the dough between two sheets of baking paper, and roll thin. Don’t worry about the edges tearing as the shapes will all be different and it can be broken to serve.
Spread a little evoo on a baking tray and gently slide the dough pieces onto the baking tray. Bake for a few minutes in an oven pre-heated to 180C until golden and crisp, don’t concern yourself too much if the crispbread isn’t very crisp when you take it out of the oven as it crisps up when it cools.
Serve with Beetroot cannellini & pear dip with a sprig of mint to garnish.
September 4, 2020 / Lyn Jones / 0 Comments
Ingredients
Serves 6-8 as an appetiser
This dip is great served with Rosemary & Chickpea Crispbread (separate recipe)
3 medium sized beetroot
1 cup cooked cannellini beans (1/2 cup dried beans will yield a cup of cooked beans)
1 firm pear, grated
2 teaspoons sea salt
3 tablespoons vinocotto, or balsamic vinegar
Good squeeze lemon
½ cup extra virgin olive oil (evoo)
1 sprig rosemary
1 small clove garlic, sliced
A little extra virgin olive oil (evoo) for frying
1 teaspoon lemon zest
1 teaspoon mint, chopped
Method
Put the beetroot in a pot with plenty of salted water, start cooking from cold water and continue to cook until tender, about 40 minutes. Allow to cool slightly so that you can peel the beetroot whilst they are still a little warm -it’s easier that way (it’s also best to use gloves to do this), then chop roughly.
At the same time cook the beans in lots of water until tender, adding salt towards the end of the cooking period. Strain and reserve.
Heat a little evoo in a small pan and quickly fry the garlic and rosemary. Add the chopped beetroot, cannellini beans, fried garlic and rosemary to a food processor, add the vinocotto. Grate the pear into the beetroot, add the lemon zest, mint and a good squeeze of lemon juice and pulse to combine as you add the evoo. The beetroot needs to retain a very coarse texture without being too pureed. Stir well to combine. Season with pepper.
Serve on a plate with Rosemary & Chickpea Crispbread and a sprig of mint to garnish.