(For all ingredients, please use organic versions if available)
Sun-Dried Olive No-Knead Bread3 cups flour
1 sachet (10 grams) instant yeast
1 handful dried chopped olives
½ chopped onion or 1 handful dried onion flakes
1 teaspoon sugar
1 teaspoon salt
1½ cups warm water
1 tablespoon olive oil
Faux Gras250 grams sliced fresh mushrooms
20 grams dried chanterelle mushrooms
soaked in ½ cup boiling water for 30 minutes
1 cup toasted walnuts (or cashews)
1 cup strong rooibos tea
1–2 tablespoons nutritional yeast
1 tablespoon soy sauce
2 teaspoons balsamic vinegar
2 teaspoons coarsely chopped fresh sage
2 teaspoons coarsely chopped fresh rosemary
1 teaspoon coarsely chopped fresh thyme
1 teaspoon ground nutmeg
1 chopped onion
2 teaspoons crushed garlic
1 teaspoon Himalayan salt
Few grindings black pepper
2½ cups water
2 teaspoons powdered agar-agar (or 2 tablespoons agar-agar flakes)
Directions (to make vegan faux gras):- Now we are going to boil the tea (about cup with 2 teabags so that it’s a bit stronger)
- Chop up the mushrooms and they’re all going to be blended up later on
- Turn on the stove
- Put the chopped mushrooms
- While those are warming up, is just grab some dried mushrooms and put them into warm water as well (use whatever dried mushrooms come to hand)
- Chop up an onion. If you find you’ve got red onion, if you want to use shallots, i’m quite sure you could use leeks as well – anything from the onion family
- Add boiled tea into the pan
- Add some himalayan salt
- Add white pepper or black papper
- Leave that for now and let that simmer
- Add 2 tablespoons of chopped sage
- Add about half a teaspoon of grated nutmeg
- Add a couple of tablespoons nutritional yeast, it adds just a little depth of flavor to it
- Add the balsamic vinegar and 1 tablespoon of soy sauce.
- Add garlic
- Is now going to be blitzed down into a pâté.
- And then while that’s cooling, drain the cashew nuts
- Chop up the mushrooms that were soaking earlier on, put our herbs and our nutmeg
- Put chopped mushrooms and drained cashew nuts into the blender
- Added 1½ cups of water to this
- Blend them into a paste
- Boiled 1 cup of water in a pot to make agar
- Add a good couple of teaspoons of agar agar
- Stir for about 7 minutes to ensure that it’s properly dissolved
- Add it to my mushroom mixture
- Mix well then pour this into containers
- They will cool down and they will set. Put them into the fridge to firm up
- Vegan faux gras is ready
Directions (to make no-knead bread):- Add 3 cups of stone-ground flour (feel free to use whatever flour you have available)
- Add roughly a teaspoon of himalayan salt
- Add yeast
- Add about a tablespoon of sugar in to activate the yeast
- Add some olive oil. It makes it a little bit more moist
- Mix all of this together first, just to sort of spread everything
- Add chopped up sun-dried olives quickly
- Add dried onion
- Add 1½ cups of warm water
- Mix well
- Pour them into container that you can bake in
- That is going to rest for a while
- Cloth over it, and let it rise
- You can add anything you like to the bread
- Pop it into the oven which has now come to temperature
- Leave it in there at 195˚c for 10 minutes, and then i’m going to reduce the temperature
To 180 and leave it for about an hour - You can always tell if your bread is cooked when you turn it out, if you rap on the bottom
And it sounds hollow, it’s done. - Don’t be tempted to cut into the bread straight away. Let it rest for 10 minutes so that everything can settle. Otherwise you end up with a glutinous mess when you cut and it all falls apart and it looked so wonderful
- Take the pate and put it on the plate
- Take a sprig of sage, and a piece of rosemary and plop that in
- Cut the bread and ready to serve