Hello, hello, hello! While I’m making preparations for Easter, I decided to try and make another savoury recipe for this weekend! I have been going through food magazines and the like, as lately I haven’t found anything interesting when trawling the net for recipes. Which is one of my addictions, I will admit. I found this particular recipe in a Delicious Magazine and thought it looked really neat. But I would need to change it up a little to be gluten free.
I haven’t tangled with the yeast beast that often before, as there are several different kinds of it and not all of them are suitable for people with gluten allergies. But on this particular day I decided to go further afield to do my grocery shopping, and also met up with a friend for some delicious lunch at Ricardo’s Cafe!
After which we went for a good walk. And by that time there wasn’t really any point in going home to cook. So he very graciously allowed me use of their kitchen and their food so I could get the missing ingredients. Hence the terrible mobile phone photos!
Adapted from Delicious Magazine’s
Chorizo and Red Wine Pull Apart Loaf
Serves: 3-4, Prep: up to 2hrs, Cook: 45 mins
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, crushed
- 250ml red wine
- 1/2 tsp caster sugar
- 2.5 tbsp tomato paste
- 2 truss tomatoes, chopped
- 125g dried chorizo, chopped
- 175g mozzarella, grated
- 1 tsp caster sugar
- 2.5 tsp dried instant yeast (I used a gluten free baker’s yeast)
- 2/3 cup/165ml buttermilk at room temp
- 50g unsalted butter, metled
- 2 eggs
- Up to 3 1/3 cups/500g gluten free plain flour
- 3 tsp dried oregano
- To make dough: combine sugar, yeast and 1/4 cup/160ml lukewarm water in a small bowl and set aside for 5 mins.
- Place buttermilk, butter, eggs and yeast mixture in a large bowl and whisk to combine. Place flour, oregano and 1 tsp salt in the bowl of an electric mixer fitted with a dough hook. Or just in another bowl.
- Note: Start with less flour, maybe about 350g. You’ll see why when you start adding the liquid.
- Kneading on low speed, gradually add buttermilk mixture. If the dough is still too wet, add a little more of the flour a tablespoon at a time. You do this to avoid the dough being too dry.
- Knead for 5 minutes or until dough is smooth and elastic.
- Transfer to a lightly greased bowl, cover with plastic wrap and set aside in a warm, draught-free place for 45 minutes or until doubled in size.
- Meanwhile, heat oil in a pan over medium heat. Cook onion for 2-3 minutes until softened, then add garlic and cook for 1 minute or until fragrant.
- Add red wine, sugar, tomato paste and tomato, and bring to a simmer. Cook for 25 minutes or until reduced and thickened. Cool completely.
- Preheat oven to 200°C. Grease and line a 11cm x 20 cm loaf pan with baking paper.
- Roll out dough on a floured work surface to a 30cm x 40cm rectangle. Brush with wine sauce, then scatter with chorizo and three-quarters cheese.
- Cut into 12 squares. Make 4 stacks, then transfer to loaf pan so the slices are vertical.
- Scatter with remaining cheese, then set aside for 5 minutes to rise slightly.
- Bake for 20 minutes, then lightly cover with foil and bake for a further 25 minutes or until dark golden and cooked through.
- Cool In pan, for 15 minutes, then turn out onto a wire rack to cool completely.
- Pull slices apart and serve with pesto and extra oil.