As most you of know, I am very friendly with Paula, and grateful to run Quilly House along side her for the private dining. She has came up with some quick, and delicious recipes for you all to enjoy. Please let us know if you try them out!
Hummus with Broighter Gold lemon oil and garlic flatbreads
Roast onion
1 onion, peeled and cut in half
1 tablespoon Broighter Gold garlic oil
Pinch salt
Take a sheet of foil and place onion on top. Drizzle over the oil and season with salt. Gather up and roast in a 180oc oven until soft – about an hour.
(I normally do a few of these onions, blend them and keep in the fridge to add to pasta sauces, risotto, soups or gravy)
Roast Garlic
1 bulb garlic broken into cloves
Broighter Gold garlic oil to cover cloves
Few sprigs thyme
Place the garlic in a small oven proof dish and cover with oil. Add the thyme and cover with foil or a lid. Bake at 180oc for about 30 minutes or until garlic is soft. Cool. Strain off oil into a jar. Pop the garlic out of the skins and add to the jar. Keep in the fridge for up to 10 days.
1 x 400g tin of chickpeas, rinsed in cold water (keep a few for the top for the look of it)
Zest and juice ½ lemon
2 cloves roast garlic
1 roast onion, chopped
1 tablespoon sesame seeds ( leave a teaspoon for the top)
Dash of water ( optional)
Place all the ingredients in a jug and blend to a smooth puree.
Garlic Flatbread
200g wholemeal flour
150g self raising flour
½ teaspoon salt
2 tablespoons Clandeboye Greek yoghurt
2 tablespoon Broighter Gold garlic oil + extra for drizzling
200ml luke warm water
Mix together to a dough and cover with a teatowel.
Leave for an hour then divide into 4 pieces. Roll each piece out to ½ cm thick and cook on a dry grill pan until bubbles appear. Flip over and cook for a minute on the other side. Drizzle with more Broighter Gold garlic oil while it’s warm.
