basesixty

Tag: Finger food

  • Baked Gateaux Piment

    Makes 12 balls.

    You will need:

    • 125g yellow split peas, soaked overnight
    • 1 large or 2 small spring onions, finely sliced
    • 1-2 green chilies, minced
    • Handful of chopped fresh parsley (or coriander)
    • 1 teaspoon dried cumin
    • ½ teaspoon sea salt
    • If required, a paste made from 2 tablespoons gram flour + 1 tablespoon water
    • Olive oil

    Drain and rinse the split peas well, then blitz in a food processor until broken down, still leaving some texture. Add the onions, chilli, parsley, cumin and salt. Blitz again very briefly.

    Turn out into a bowl. Press the mixture into a small ball in your hand. If it doesn’t stick together easily, then make a paste from the gram flour and water and stir into the mix till well incorporated.

    Using your fingers and the palm of your hands, gather the mix into 12 equal sized balls. Place on a plate and chill in the fridge for 30 minutes to firm up.

    Pre-heat oven to 200C (fan).

    Place the gateaux on a lined baking sheet and brush with olive oil. Bake in the oven for 18 minutes until crispy and browned, turning over half way.

    Serve warm or cold, ideally with a flavourful dip such as a vegan chive mayo, hummus or coconut raita.

    Original recipe: Ceri Jones

  • Fried Falafel

    Serves 2/3

    You will need:

    • 250g chickpeas from a can
    • 1 medium onion, finely chopped
    • 2 garlic cloves, crushed
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • 2 tsp paprika (optional)
    • small pack flat-leaf parsley, chopped
    • 2 rounded tbsp plain/gram flour
    • 2 tbsp vegetable oil

    Cook the onion in a frying pan until soft.

    Add the garlic, ground spices and parsley to a food processor and pulse until it looks like a consistent powder.

    Add the chickpeas to the food processor and pulse further until the mixture resembles coarse crumbs.

    At this stage, the onions should be soft. Add the onions and the flour to the food processor and pulse until it is all mixed together.

    Tip the mixture out onto some greaseproof paper and roll into a long sausage about 3-4cm in diameter. Sprinkle the mixture with a bit of paprika and cumin if desired and put in the fridge to chill for at least 30 minutes.

    When ready to cook the falafel, slice the sausage into individual falafel around 2cm thick. In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches).

    Serve with flatbread and salad.

    • Lettuce
    • Sliced cucumber
    • Grated carrot
    • Sliced spring onion
    • Sliced peppers

    TIP: Paprika is not essential, but makes a nice change

    TIP: You can cook the mixture without chilling first, but it does work better when chilled.

    Original recipe: BBC Good Food

  • Pull Apart Cheesy Pesto Bread

    Makes 2 servings

    You will need:

    • 250 g strong bread flour , plus more for dusting
    • ½ teaspoon salt
    • 1 teaspoon yeast
    • 150 ml warm water
    • 1 teaspoon extra virgin olive oil, plus a tiny bit for greasing
    • 150 g pesto
    • 30g shredded cheddar cheese
    • 30g shredded mozzarella cheese

    Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.

    Turn onto a floured surface and knead for 7-10 minutes.

    Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.

    Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.

    Coat each dough ball in a generous helping of pesto.

    Place the dough balls into a large cake tin, cover and rise for another hour.

    Preheat the oven to 350°F (180°C.)

    Cover the dough balls with the cheddar and mozzarella.

    Bake for 20-25 minutes.

    Enjoy!

    Original recipe: Tasty

  • Socca Farinata

    One Ingredient Socca! Amazing, crispy, golden brown, flaky flatbread that requires just ONE ingredient. Just mix, pour, bake, and done!

    SCALE1x2x3x

    INGREDIENTS

    • 1 cup chickpea flour (affiliate link)
    • 2 tablespoons olive oil (and extra for the pan)
    • 3/4 teaspoon salt
    • 1 1/4 cups water

    INSTRUCTIONS

    1. Preheat oven to 450 degrees.
    2. Whisk all ingredients until smooth.
    3. Pour 1-2 tablespoons additional olive oil into a large cast iron skillet. Pop the skillet in the oven for five minutes to heat the oil. (See notes on skillet sizing.)
    4. Pour the batter into the hot, oiled pan and swirl to spread evenly across the pan. Depending on pan size, you might want to do this in two batches (see notes). Bake for 15-18 minutes, until golden and crispy around the edges. Annnnd you’re done! Good luck not eating the whole hot, crispy thing in one sitting!

    Pan size: The size of your cast iron greatly impacts the end product and how thick / thin / crispy it will be. I used a 10-inch cast iron skillet and I actually split the batter in half and made two separate soccas in order to get them extra thin and crispy. In theory, you could pour all of the batter in and cook it all in one shot. But personal preference: those crispy, thin edges are EVERYTHING. So I prefer to split it into two batches when working with my 10-inch cast iron skillet

    From here.

    One Ingredient Socca