CHEESY GARLIC DOUGH BALLS RECIPE - OLIVE MAGAZINE RECIPE…
Give our tear-and-share gooey cheese-filled dough balls a go at home with step-by-step help from the olive test kitchen. They'd make a great starter for the kids or something to kick off a laid back dinner party
Provided by Anna Glover
Categories Snacks, Starter
Total Time 1 hours
Yield Serves 6 as a snack
Number Of Ingredients 13
Steps:
- Mix the yeast, 2 tbsp olive oil, and a pinch of sugar into 300ml warm water in a jug until the yeast has dissolved.
- Tip the flour and salt into a bowl, and pour over the liquid. Knead in the bowl until you form a rough ball, then knead on a floured worksurface until smooth and elastic. Put into an oiled bowl and cover with clingfilm. Leave to rise in a warm place for 1 hour, or until doubled in size.
- Knock the dough back into the bowl with your hands, and divide into 18 balls (weigh them to make them identical, if you like).
- Roll each piece into a smooth ball, pushing a cube of mozzarella into the centre of each. Pinch the dough to seal in the cheese.
- Put the dough balls into an oiled ovenproof frying pan or baking dish (approx. 25cm diameter) leaving a small gap in between each to allow for proving. Cover with oiled clingfilm and leave again for 30 minutes.
- Heat the oven to 220C/fan 200C/gas 7. To make the herb butter, melt the butter then add the crushed garlic and herbs off the heat. Season well.
- For the tomato dip, fry the sliced garlic in a drizzle of olive oil for a minute, then tip in the passata, vinegar, and a pinch of chilli flakes and sugar. Simmer for 10 minutes until saucy, then stir in the chopped basil and cool.
- Uncover the dough and brush the dough balls with 2 /3 of the garlic butter. Bake for 20 minutes until golden and puffed.
- Brush with the remaining butter and leave to cool for a few minutes. Serve with the tomato dip scattered with a few basil leaves, more chilli and a drizzle of olive oil.
Nutrition Facts : Calories 545 calories, FatContent 23.6 grams fat, SaturatedFatContent 12.9 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 2.1 grams sugar, FiberContent 3.3 grams fiber, ProteinContent 16.4 grams protein, SodiumContent 1.1 milligram of sodium
SAUSAGE, CHORIZO AND SHERRY CASSEROLE - DELICIOUS. MAGAZINE
This weeknight winner, sausage chorizo and sherry casserole, uses Spanish ingredients – chorizo, padrón peppers, and more than a nip of sherry – to make a casserole with class. Alternatively, use chorizo in this quick, one-pot stew.
Provided by Jen Bedloe
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- Heat the oven to 190°C/170°C fan/gas 5. Heat the oil in a large shallow hob-safe casserole over a medium-high heat, add the sausages and chorizo and fry, turning, to brown all over. Transfer to a plate.
- Add the onion, garlic and peppers to the oil left in the casserole, then fry over a medium heat for 8 minutes until softening and lightly golden.
- Add the sherry to the casserole, let it bubble for a couple of minutes, then stir in the membrillo/honey, tomatoes, stock, bay leaves, half the parsley and the sausages and horizo. Bring to a fast simmer, then cover and transfer to the oven. Cook for 30 minutes, then remove the lid and cook for 10 minutes to reduce the sauce.
- Remove and discard the bay leaves, then taste and season with salt and pepper. Sprinkle over the remaining parsley, then serve with your choice of carb.
Nutrition Facts : Calories 360kcals, FatContent 24.2g fat (8.4g saturated), ProteinContent 25.4g protein, CarbohydrateContent 8.9g carbs (6.1g sugars), FiberContent 2.7g fibre
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