savoury soil

john cook

john cook

27th January 2011

savoury soil

this is a 2 part recipe

Ingredients

  • Wet Mix: 320g flour, 160g malt flour, 400g hazel flour / chestnut flour, 400g melted butter, (hazel flour is hazelnuts ground down and passed)
  • Dry Mix:320g flour, 700g malt flour, 400g hazelnut/chestnut flour, 200g caster sugar, 600g dark ale

Method

wet Mix combine all dry ingredients together in robot coupe and slowly add butter until a fine crumb, ref ridge this.
dry Mix combine dry ingredients in robot coupe slowly add the ale until a crumb formed, then place spread out on a tray and bake at 160oc for 15 minutes remove and combine wet mix and dry mix and dehrydrate, remove and pass through sieve.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you