Caramelised onion flat bread - a recipe for the griddle plate

A tasty idea for the griddle plate - a handy piece of kitchen kit that works on the hob, in the oven and even on the barbecue.

Caramelised onion flatbread

½lb 00 flour (or unbleached bread flour)
¼oz yeast (or ½tsp dried yeast)
5 fl oz boiling water
6 chopped, sun dried tomatoes
½ tsp salt

2 tblsp rapeseed oil
1 oz butter
5 large onions
1 courgette, grated
5 stems fresh thyme (or use dried thyme)
1 tblsp honey
1 ball of Mozzarella
2 oz walnuts

Start by making the dough for the base:

Pour the boiling water over the tomatoes and leave to soak until the water drops to room temperature.
Add the yeast and mix well.
Put the flour and salt in a large bowl and pour in the tomatoes and water.
Mix well, turn out and knead until the dough is smooth and elastic.
Return to the bowl and cover with a damp cloth or oiled cling film.  Leave to prove while you prepare the topping.

Place the griddle plate in the oven and heat to 220ºC

Put the oil and butter in a large frying pan or casserole dish and heat until the butter starts to foam.
Slice the onions and add to the pan with the thyme.
Cook for 30 minutes over a low heat.
As the onions soften and start to take on colour, add the honey and grated courgette.
Cook for another 10 minutes.

Flour the work surface and roll out the dough thinly.

Carefully remove the griddle plate from the oven and place on a heatproof surface.
Transfer the dough base to the griddle plate.
Spread the onion mix over the dough and scatter sliced Mozzarella and walnuts on top.

Return the plate to the oven and cook for 10-15 minutes - the time will vary depending on how hot your oven gets.
The bread is ready when the edges are brown and the cheese has melted.

A big green salad and a cold beer finish this off perfectly.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk

A warm salad cooked in a casserole dish

This is one of those serendipitous combinations of things you find in the fridge, that come together so well, the result is worth recording and the ingredients bought specially next time.
A warm salad, perfect for a less than perfect summer's day served with fresh, crusty bread or new potatoes and a glass of rose wine.

2 tblsp olive oil
½ large onion, diced
2 tsp cumin seed
1 -2 dried chillis, chopped
1 block Halloumi, cubed
½ cauliflower, in florets,
1 red pepper, diced,
10 - 12 spears of asparagus, chop off tips and reserve
3 fresh tomatoes, chopped
Juice of one lime

Heat oil gently in a casserole or large frying pan, add the onion and fry until translucent.
Add the chilli and cumin.
Cook for 5 minutes.
Add the Halloumi, and cook, without stirring until it is browned on one side.
Add the cauliflower, pepper, tomatoes and asparagus stems.
Cover and cook for 15 minutes.
Remove the lid and add the reserved tips.  Cook for another 5 minutes.
Let it cool to room temperature before adding a generous squeeze of lime juice and a sprinkle of sea salt.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk