GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
TrufflesWhite03
WHITE CHOCOLATE, MASALA AND PISTACHIO TRUFFLES
Truffles02
CHOCOLATE TRUFFLES
ChocMartini07
CHOCOLATE ESPRESSO MARTINI
Pork10
CRISPY PORK BELLY WITH CHOCOLATE HOISIN SAUCE
Chocolate Hoisin Sauce
CHOCOLATE HOISIN SAUCE
Milkshake02
CHOCOLATE NUTELLA MILKSHAKE
HotChoc01
GOOD OLD-FASHIONED HOT CHOCOLATE
May09Bread&Butter04
BREAD & BUTTER PUDDING
May09RoastChicken04
BUTTER-BASTED ROAST CHICKEN
Pistachio white choc chip cookies-0072
Pistachio white choc chip cookies
May09Butterscotch02
Butterscotch sauce
March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Grape Schiacciata With Rosemary Oil

Grape Schiacciata With Rosemary Oil

Servings: 4

Ingredients

1 tbsp chopped rosemary leaves
1 clove garlic, skin on, lightly bruised
½ cup NOMU Extra Virgin Olive Oil
400g stone ground flour, sieved
10g instant yeast
2 ½ tsp caster sugar
½ tsp NOMU Sea Salt, to taste
2 tsp NOMU Italian Rub or One For All Grinder
200ml warm water
350g washed seedless black grapes
A handful of whole rosemary leaves

Directions

To make the infused oil, gently heat the chopped rosemary and garlic in the Olive Oil in a saucepan or in the microwave. Set aside to cool.

Place the flour, yeast, sugar, salt and NOMU Italian Rub in a large mixing bowl. Add the warm water and half the infused olive oil. Bring together to form a dough and knead on a well-floured surface for 5-10 minutes. Add a bit more water or flour to get the right consistency.

Place the dough back in the bowl, add the grapes and fold them into the dough. Place the dough in a clean bowl, oiled with the rosemary oil mixture and brush the top with more oil. Cover with a damp tea towel and leave in a warm place for 1-2 hours or until doubled in size.

Preheat the oven to 200°C.

Brush a round, oven-proof pan with the remaining rosemary oil. Place the dough in the pan and drizzle with olive oil, a grinding of salt, ½ teaspoon caster sugar and the remaining rosemary leaves. Leave to rise again for 45 minutes before placing in the oven for 30 minutes or until golden brown.

Ingredients

1 tbsp chopped rosemary leaves
1 clove garlic, skin on, lightly bruised
½ cup NOMU Extra Virgin Olive Oil
400g stone ground flour, sieved
10g instant yeast
2 ½ tsp caster sugar
½ tsp NOMU Sea Salt, to taste
2 tsp NOMU Italian Rub or One For All Grinder
200ml warm water
350g washed seedless black grapes
A handful of whole rosemary leaves

Directions

To make the infused oil, gently heat the chopped rosemary and garlic in the Olive Oil in a saucepan or in the microwave. Set aside to cool.

Place the flour, yeast, sugar, salt and NOMU Italian Rub in a large mixing bowl. Add the warm water and half the infused olive oil. Bring together to form a dough and knead on a well-floured surface for 5-10 minutes. Add a bit more water or flour to get the right consistency.

Place the dough back in the bowl, add the grapes and fold them into the dough. Place the dough in a clean bowl, oiled with the rosemary oil mixture and brush the top with more oil. Cover with a damp tea towel and leave in a warm place for 1-2 hours or until doubled in size.

Preheat the oven to 200°C.

Brush a round, oven-proof pan with the remaining rosemary oil. Place the dough in the pan and drizzle with olive oil, a grinding of salt, ½ teaspoon caster sugar and the remaining rosemary leaves. Leave to rise again for 45 minutes before placing in the oven for 30 minutes or until golden brown.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips