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Pissaladiere

October 5, 2012

Express Yourself

I believe that cooking is another way of expressing yourself and celebrating your identity.  Some words I would use to describe myself would be ambitious, creative and interesting.  This is exactly what I think this dish was.  Making your own dough requires patience and a good technique.  The  flavour combination on this French dish is fantastic, but the sharp taste of sardines could be too over powering.  In the magazine where I got the recipe the design appeared to be quite technical, but I persisted and ended up making a pleasant meal which looked like an exact replica of the picture.  I was very pleased with myself and used the extra oils to make a vinaigrette for a salad I used to serve the Pissaladiere with.  This was one of the first meals I cooked as an MA student and boy did I have a good time making it.

This recipe was taken from ‘Good Housekeeping’ (June 2012).

Ingredients:

200g strong white bread flour, 1/2 sachet fast action dried yeast, 1/2 tsp castor sugar, 2 large onions (finely chopped), 125ml vegetable oil, 1 can of anchovies (sliced into thin strips), cherry tomatoes (halved), fresh chives (chopped).

Method:

1. Sift the flour into a bowl and mix in the yeast, castor sugar and salt.
2. Quickly stir in 150 ml of warm water to make a soft dough.
3. Add flour if the dough is too sticky and water if it is too dry.
4. Knead the dough on a floured work surface then place the dough back into the bowl.
5. Cover the dough with cling film and leave in a warm place to set and rise for 20 minutes.
6. Meanwhile put the onions in a pan and pour over the oil.
7. Fry for 15 minutes until soft and then strain to reserve the oil.
8. Preheat the oven to 200 degrees C.
9. Dust work top with flour and roll dough into a large square.
10. Transfer onto a baking sheet or foil on a baking tray.
11. Brush the top with reserved onion oil and spread the onions over it.
12. Make a diagonal pattern with the anchovies and place the tomatoes in the diamonds.
13. Bake for 25 minutes.
14. Scatter chives over the top.

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From → Main Meals

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