Found this recipe on Ms. Graveyard Dirt’s blog.
Oregano Salt Sticks
This recipe's been adapted from The Herb & Spice Book by Sarah Garland, any alterations made are noted below in "MS. GD NOTES".
YIELD:
Approximately 20 sticks
INGREDIENTS:
* 450g (1lb) flour
* a handful of chopped fresh oregano or marjoram
* salt
* 15g (1/2oz) fresh yeast
* 1/2 tsp brown sugar
* 1 egg
* 3 tbspns cooking oil
* 150ml (1/4 pint) warm milk
* 3 tbspns grated Parmesan cheese
* 40g (1 1/2oz) coarse sea salt
METHOD:
Put the flour and a pinch of salt to warm for a few minutes in a low oven. Crumble the yeast into a bowl, add the sugar and a few spoonfuls of warm water and mix well. Leave in a warm place until frothy. Make a well in the flour and tip into it the yeast mixture, egg, oil, and sufficient milk to make a pliable dough. Knead for a few minutes, then leave to rise in a warm place for 30 minutes. Knead in the oregano or marjoram and Parmesan. Divide the dough into about 20 pieces and roll into long sticks the thickness of a pencil. Lay them on a greased baking sheet, brush with milk, sprinkle thickly with the sea salt and leave to rise again in a warm place for 10 minutes. Bake in a moderate oven, 180C/350F/Mark 4, for 10 to 15 minutes until lightly browned and crisp.
MS. GD NOTES:
Instead of using fresh yeast I used dry yeast (one yeast packet, roughly 7.5g), and my cooking oil of choice was a lemon-infused rapeseed oil (locally produced!). I incorporated BOTH marjoram and oregano and threw in a small handful of fresh parsley too. What I DIDN'T do was use all of the sea salt; I sprinkled liberally down every stick until partially covered, and that turned out to be the right amount of seasoning. (I don't EVEN want to contemplate how inedible they would've been if I stuck with the instructed 40g!)
No comments:
Post a Comment