the times Saturday May 28 2022We e ke n d 7
Scrumptious garlic
bread Parsley, lemon and
cream cheeseMakes enough for 12
Ingredients
1 x 7g sachet of dried yeast
500g strong bread flour, plus extra
for dusting
Olive oil
50g white or wholemeal bread
1 big bunch of flat-leaf parsley (60g)
3 cloves of garlic
1 lemon
200g light cream cheese
Extra virgin olive oilMethod
1 You can do this on the day, if you
prefer. Pour 325ml of tepid water into a
large bowl. Add the yeast and mix with a
fork for 2 minutes. Pour in the flour and
a good pinch of sea salt, then use a fork
to mix until you can’t move it any more.
2 Now, get your clean hands in there
and bring it together as a ball of dough,
adding more flour, if needed, to stop
your hands and the dough sticking.
Knead on a flour-dusted surface for 5
minutes, or until silky and elastic. Shape
into a rough ball, place in a lightly oiled
bowl, cover with a clean, damp tea
towel, and prove in a warm place for
1 hour, or until doubled in size.
3 Meanwhile, tear the bread into a
blender and blitz into crumbs. Rub two
20cm x 30cm trays with olive oil, then
evenly scatter over the breadcrumbs.
4 Tear the top leafy half of the parsley
into the blender. Peel and add the garlic,
then blitz until fine. Squeeze in the
lemon juice, add the cream cheese,
blitz again until smooth, then season to
perfection, tasting and tweaking.
5 Knock the air out of the dough by
punching it with your fist, then divide
into two. One piece at a time, pull and
stretch out on an oiled surface to
30cm x 50cm.
6 Spread over half the cream cheese
mixture, leaving a 5cm border along
the longer side that’s farthest away
from you.
7 Now, take your time to roll up the
dough, starting in front of you, so you
end up with a long Swiss roll shape.
With a sharp knife, cut the roll into 18
pieces, then place in the tray, swirl-side
up, arranging them fairly close
together. Cover and prove in the fridge
overnight (45 min, or until doubled in
size, if making on the day).8 Preheat the oven to 220C/gas 7.
Uncover and bake on the top shelf for
20 min, or until golden. Drizzle with a
little extra virgin olive oil, to serve.
Energy 191 kcal, fat 3.6g, sat fat 1.5g,
protein 6.9g, carbs 34.5g, sugars 0.4g,
fibre 1.8g
Photography: David LoftusWatermelon skewers
Cucumber, feta, parsley, hamServes 6
Ingredients
¼ of a small watermelon (500g)
½ a cucumber
120g feta cheese
½ a small red onion
1 lemon
½ a bunch of flat-leaf parsley (15g)
Higher-welfare serrano ham or pata
negra (optional)Method
1 Peel the watermelon and cut into
slices 1.5cm thick, then into 1.5cm
chunks. Quarter the cucumber
lengthways and chop into the
same sized chunks, along with
the feta.
2 Peel and finely chop the onion and
toss with the lemon juice and a pinch
of sea salt and black pepper in a
shallow bowl.
3 Pick in the parsley leaves, add the
cucumber, watermelon and feta andgently toss together. Spend a bit
of time skewering everything up on
cocktail sticks, then line up on a platter.
4 Spoon over the juices, and pop
into the fridge until needed. Serve
fridge cold, with some good ham on
the side.
Energy 83kcal, fat 4.4g, sat fat 2.8g,
protein 4.1g, carbs 7.8g, sugars 6.5g,
salt 0.7g, fibre 0.7g
Together by Jamie
Oliver is published
by Penguin Michael
Joseph
© Jamie Oliver
Enterprises Limited
(2021 Together).
Photography: Paul
StuartScrumptious garlic bread and,
right, watermelon skewersJamie’s canapés Garlic bread
to share and delicious
large particles. Softly whip the double watermelon-feta skewers
cream with the sugar and whisk the
ricotta. Fold one into the other.
6 Arrange the pandoro over the jelly,
sprinkling with the rum or tequila. Top
with the chilled custard, followed by the
ricotta cream. Garnish first with the dark
chocolate, then the hibiscus sugar,
almonds and silver balls. Light sparklers
if you wish to go to town!
Thomasina Miers’s cookery course,
£97, createacademy.comMichel Roux Jr’s
tartine provençaleServes 4
Ingredients
1 medium fennel bulb
1 tbsp olive oil
12 good-quality salted anchovies in oil
4 slices of bread, 1cm thick (sourdough
or good-quality baguette)
4 tbsp tapenade (see recipe below)
12 cherry tomatoes, halved
Handful of rocket leaves, washed
2 tbsp tomato and garlic puree (see
recipe below)
Rocket or basil leaves, washed
Salt and freshly ground black pepper
For the tapenade
6 salted anchovy fillets
200g pitted black olives (Niçoise
are best)
1 tbsp capers in brine, rinsed
Juice of 1 lemon
1 tsp chopped thyme
1 garlic clove, crushed (optional)
4 tbsp extra virgin olive oil
Freshly ground black pepper
For the tomato and garlic puree
120g sundried or sun-blushed tomatoes
4 tbsp olive oil
4 garlic cloves, peeled and crushed
1 tsp chilli flakes
Handful of basil leavesMethod
1 First make the tapenade. Rinse the
anchovies in cold water and pat them
dry. Place them in a blender with the
olives, capers, lemon juice, thyme and
garlic (if using), and blitz. Scoop the
mixture into a bowl, then stir in the oil
and season with black pepper.
2 Now make the tomato and garlic
puree. Place all the ingredients in a food
processor with 2 tablespoons of water
and blitz until emulsified but not
smooth. This keeps in the fridge for up
to 2 weeks if covered.
3 Trim the fennel bulb and remove the
outer leaves. Using a mandolin, slice the
fennel lengthways into super-thin
shavings. Place these in a bowl of iced
water and leave them for 10 min — they
will curl attractively.
4 Drain the fennel well, then dress with
the olive oil and season with salt and
pepper. Drain the anchovies and cut
them in half lengthways.
5 Lightly toast the bread, spread some
tapenade on each slice and cut into
canapé-sized pieces. Add fennel,
anchovies, tomatoes and rocket,
arranging them in whichever order you
like. Finish with dots of tomato and
garlic puree and some basil leaves.
Michel Roux Jr is chef-patron of Le
Gavroche (le-gavroche.co.uk)their parties
th SendabitTop: Nigella Lawson’s
beetroot and chickpea
dip. Middle: Thomasina
Miers’s trifle. Bottom:
Angela Hartnett’s quicheMore recipes next page
Jubilee
special
DAVID LOFTUS