Continuing with a recipe each day for Gourmet Garden, this recipe is one of my all time faves. I saved the best for Tuesday as I link up with Jess for IBOT!
This recipe is simple and decadent and people think you have put a lot of effort into it. Using the Gourmet Garden herbs, your preparation time is cut in half. Very effective - not so good for a date meal though, lots of slurping and sauce on white shirts!
I used the Thermomix for both of these recipes, so will try to translate throughout.
Herby Bread
300g lukewarm water
1 sachet dry yeast (or 20g fresh)
20g Olive Oil
1 tsp salt
500g of Plain Bakers Flour
1Tbsp Gourmet Garden Basil
1Tbsp Gourmet Garden Parsley
1Tbsp Gourmet Garden Crunchy Garlic
1. Pre-heat oven to 180 degrees C (fan forced)
2. Place water, yeast, Olive oil and salt into Thermomix bowl and mix for 5 seconds on speed 6.
3. Add flour and mix for 10 seconds on speed 7
4. Set dial to closed position and knead the dough for 3 minutes on Interval speed
5. Add the Gourmet Garden herbs and garlic, knead for a further 30 seconds on Interval speed
6. Place dough onto slip mat and allow to rise for 45 - 60 mins in a warm place - will rise to double the size
Not that attractive......
8. Allow to rise a further 30 mins and then brush lightly with milk or water
9. Bake in pre-heated oven on 200 degrees C for 35 minutes or until crusty golden shell.
That's better!
1. Pre-heat oven to 180 degrees C (fan forced)
2. Place water, yeast, Olive oil and salt into a large bowl and mix together with a spoon
3. Add flour and mix with hands until dough formed
4. Remove from bowl onto floured surface and knead dough for roughly 10 minutes
5. Add the Gourmet Garden herbs and garlic, knead for a further 3 minutes
6. Place dough back into bowl, cover with a tea towel and allow to rise for 45 - 60 mins in a warm place - will rise to double the size
7. Once the dough has risen, remove, punch out the air and knead for a further 3 minutes. Shape into the rolls or shaped loaf you want, or place in a bread tin
8. Allow to rise a further 30 mins and then brush lightly with milk or water
9. Bake in pre-heated oven on 200 degrees C for 35 minutes or until crusty golden shell.
Whilst the bread is baking, prepare your mussels
Chilli Mussels
1 kg black mussels - scrubbed, de-bearded - any open or cracked ones discarded
1 onion finely chopped (or peeled and halved in Thermie)
1 Tbsp Gourmet Garden's Chunky Garlic
1 Tbsp Gourmet Garden's Hot Chilli
1 Tbsp Gourmet Garden's Basil
1 Tbsp Gourmet Garden's Parsley
1 Tbsp Gourmet Garden's Oregano (I used Thyme in this case as I was out of Oregano - you could also use 3 Tbsp of Gourmet Garden's Italian Herbs instead of the individual herbs)
50 g olive oil
1 Tbsp tomato paste
1 can chopped tomatoes
200 g dry white wine
1. Place onion in thermomix bowl and chop for 3 seconds on speed 6.
2. Scrape down sides of bowl and add garlic and chilli and oil
3. Sauté on 100 degrees, reverse speed for 5 minutes
4. Add the Gourmet Garden herbs, tomato paste, tinned tomatoes and wine. Cook for 15 minutes at 100 degrees on speed 2
5. Place the cleaned mussels in the varoma and place on top of the bowl. Continue cooking at 100 degrees, speed 2 for 20 minutes.
6. When done, place the mussels and sauce in a large bowl and mix together
7. Serve with herby bread
Non-Thermie
1. Place olive oil and chopped onion and chilli in a large saucepan and saute until onion golden brown
2. Add tomato paste, tinned tomatoes, wine and Gourmet Garden herbs
3. Bring to the boil, then simmer for 5 minutes
4. Bring back to the boil. Add mussels, stir, cover and cook for a further 10 minutes, or until the majority of mussels open
5. Serve in large bowls with the herby bread
What's your go to dish to impress?
Chantel x
Disclaimer: I received some products from Gourmet Garden to try out and am taking part in their Blog Off / Cook Off competition
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