insideKENT Magazine Issue 100 - August 2020 | Page 34

FOOD+DRINK
PACK UP A PICNIC CONT.
Beetroot, Sweet Potato and Parsnip Crisps
Recipe by Der Kern by Miele derkern.miele.co.uk
Roast Potato and Rosemary Focaccia
Recipe by KETTLE® Chips’ innovation chef Phil Hovey, kettlechips.co.uk
Makes: 15x25cm focaccia (4-6 people)
Ingredients:
• 400g Strong white bread flour
• ½ tbsp fast action dry yeast
• 1 tsp table salt
• 1 garlic clove (crushed)
• 1 tbsp virgin rapeseed oil
• 260ml warm water (32-37c)
• ½ tbsp fresh rosemary (picked &
chopped)
• 80-100g pre-roasted potatoes
• Pinch of flaked sea salt
• ½ tsp fresh rosemary (picked &
chopped)
• Drizzle of virgin rapeseed oil
Method:
1. Sift the flour, yeast and salt
together into a large mixing bowl
and add the ½ tbsp of chopped
rosemary.
2. Add the garlic and rapeseed oil to
the warm water.
3. Making a well in the centre of the
flour, add the water and start to
bring the dough together working
from the centre of the bowl. The
dough should feel fairly tacky and
loose (if it is too wet add a little
more flour, if it is too tight add a
splash more water).
4. Tip the dough onto a lightly
floured surface and knead for
around 10 minutes until smooth
and elastic.
5. Place in a clean bowl, brush with
a little oil and cover the bowl with
cling film.
6. Leave the dough somewhere
warm to prove for 1-1.5 hours -
the dough should double in size.
9. Once proved, tip the dough
out from the bowl and knock it
back, and take this opportunity
to add about ½ of the chopped
potatoes. Be careful not to
overwork the dough at this
point - you are just looking to
knock the rise out of it. Press
the dough to the size of your
roasting tin.
10. Transfer the dough into the
roasting tray, covering with
cling film and leaving to
prove again for another 45-60
minutes. The dough should
double in size again.
11. In the meantime preheat your
oven to 240°C (or as hot as
your oven goes).
12. Once risen, drizzle the dough
with some rapeseed oil, before
sprinkling with salt, ½ tsp
rosemary and the remaining
potatoes. Using your fingers,
push the characteristic dimples
into the focaccia - this also
helps incorporate the roast
potato pieces.
13. Put the focaccia straight into
the oven for 15-20 minutes
until golden and light. Once
baked, cool on a wire rack for a
few minutes before enjoying.
TOP TIPS:
If you don’t have any leftover
roasties, roast some new potatoes
for around 30 minutes while your
dough is on its first prove.
To ensure you press the dough to
the correct tin size, do it directly
onto the parchment used to line
the roasting tin.
Ingredients:
For the beetroot crisps
• 5 medium sized beetroots
• Olive oil spray
• ¾ tsp sea salt, finely crushed
For the Sweet Potato Crisps
• 1 sweet potato
• ¾ tsp sea salt, finely crushed
• Olive oil spray
For the Parsnip Crisps
• 2 medium parsnips
• ½ tbsp honey
• ½ tbsp wholegrain mustard
• ½ tsp sea salt, finely crushed
• 2 tbsp mild olive oil
Method:
For the beetroot crisps:
1. Preheat Miele Gourmet
warming drawer on food setting
5 for 15 minutes.
2. Peel the beetroot and slice very
finely. You may like to wear
gloves whilst handling the
beetroot as it will stain your
hands.
3. Peel the sweet potato and very
finely slice into rounds.
4. Peel and very finely slice the
parsnips. Place the rest of the
ingredients into a bowl along
with the parsnips. Toss the
parsnips around making sure
they are evenly coated.
5. Place the silicone mats onto
baking trays. Spray the mats with
olive oil and sprinkle half of the
sea salt across the two trays.
6. Place the slices of vegetables
onto the mats, ensuring that they
do not overlap, spray with the oil
and sprinkle with the rest of the
sea salt.
7. Place into the preheated drawer,
one tray on the base and one
on the wire rack and cook for
12 hours until light and crisp /
golden and crunchy.
TOP TIP if you do not have a
Miele Gourmet warming drawer
cook your crisps in a preheated
oven at 200°C for 6-8 minutes or
until golden and crisp.
7. While the dough proves, roughly
cut the potatoes down into small
cubes between 1-2cm.
8. Line a 15 x 25cm roasting tin
with baking parchment. If you
would like to make your focaccia
thinner while reducing the
cooking time, use a larger tray.
This recipe is very versatile, and it’s
great to experiment with different
flavourings. Try swapping some of
the potatoes for olives or roasted
fennel, or simply try adding a little
fennel seed or a sprinkling of chilli
flakes as a topping.
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