Chefs Selections doughballs inspiration
Local chef, Peter Sidwell, has spiced up Hellmann's mayo to create a dish which balances heat, richness and sweetness.
Using Chefs Selections doughballs and a flavour-packed blend of herbs and spices, leftover doughballs are rolled, cut into strips, brushed with spiced butter and baked
until crisp and golden to create a versatile sharer with strong visual appeal and broad customer appeal.
Ingredients - Serves 12
6 Chefs Selections doughballs (340g)
1 tbsp Chefs Selections cracked black pepper
1 tbsp Chefs Selections garlic granules
1 tbsp Chefs Selections dried oregano
1 tsp Chefs Selections crushed chillies
For the spicy mayo dip:
1 tsp Chefs Selections curry powder
1 tsp Chefs Selections ground ginger
1 tsp Chefs Selections garlic powder
1 tsp Chefs Selections paprika
1 tsp Chefs Selections ground turmeric
For the mango chutney dip:
2 tsp nigella seeds
Preparation
Remove the doughballs from the freezer and leave them to thaw before rolling each one out into a 12-inch round.
Using a pizza wheel, cut the rolled dough into stripsapproximately 2–3cm wide.
Transfer the dough strips onto a non-stick baking tray andleave to prove for 30 minutes.
Meanwhile, melt the butter in a pan with the cracked blackpeppercorns, garlic granules, dried oregano and crushed chillies.
Brush the dough strips with the spiced butter, then bake in apreheated oven at 190°C for 15–20 minutes, or until crisp and golden.
Once baked, brush with a little of the remaining spiced butterbefore serving
To make the dips:
Place the mayonnaise into a mixing bowl with the currypowder, ground ginger, garlic powder, paprika and turmeric.Add the lime juice and whisk until smooth.
Transfer to a storage container and chill until needed.
Mix the mango chutney with the nigella seeds.
To serve:
Warm the bread sticks in the oven for 5 minutes before service.
Spoon the spicy Hellmann’s mayonnaise into a serving bowl and place the mango chutney into a separate pot.
Garnish the mayonnaise with fresh pomegranate seeds and afew sprigs of coriander cress.
Fold parchment paper into a cone and place the warm bread
