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Breadsticks with whipped caramelised onion and rosemary butter
Breadsticks
with

Whipped caramelised onion and rosemary butter

Basil oil

Roast carrot hummus, mint oil

Breadsticks

300g plain flour
75g butter
1 teaspoon seasalt
150ml whole milk
75g soft goat cheese or cream cheese
1 x 7g sachet yeast
Rub the flour into the butter until the mixture is like fine breadcrumbs.

Mix in the salt and yeast. Warm the milk slightly to blood temperature and whisk in the cheese.

Mix into the dry ingredients to form a dough.

Cover with cling and leave at room temperature for an hour.

After an hour, knead in the bowl for 10 seconds and leave for another hour.

Set oven to 160oc.

Divide the mixture into 24 pieces and roll into logs about 10cm in length.

Place on lightly floured baking trays.

Cook for about 20 minutes or until golden and crisp. Serve warm.

Whipped caramelized onion and rosemary butter

175g soft butter
½ onion, finely chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh chopped basil
Cook the onions in the oil until golden. Add the balsamic and cook for another minute. Add the rosemary and cool.

Whisk the butter with an electric whisk until pale.

Add the onion mixture.

Serve.

Roast Carrot Hummus

2 local carrots, scrubbed
3 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon sesame seeds
Juice 1 lemon
25ml water
salt
1 x 400g tin chickpeas, drained
Cut the carrots in half lengthwise and place on a sheet of tin foil.

Season with salt and drizzle over 1 tablespoon of the oil. Gather into a parcel and roast in a 180oc oven until soft – about 45 minutes.

Fry the onion in the remaining oil until golden. Add the garlic and sesame seeds and cook for a minute.

Mix into the chickpeas. Chop the carrot and add to the chickpea mixture with the lemon juice and water. Blend to a puree and season to taste.

Mix a handful of chopped mint leaves with 4 tablespoons of oil and season with salt and pepper. Drizzle over a bowl of the hummus.

Basil Oil

1 pack basil
75ml olive oil
Salt
Pick the leaves from the basil.

Bring a pot of salted water to boil and add the basil. Cook for 10 seconds then refresh in cold water. Press dry and place in a jug blender or jug.

Add the oil and blend. Season and serve.

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