2021 A bit about us At Golden Bake we are all about Honest Home Comforts, and a home comfort we cannot live without is the smell of freshly-baked dough.
This summer it’s time to break bread with family and friends again. For our Summer Eats 2021 recipe booklet we have created step-by-step guides to create mouth-watering global fusion dishes using our Sourdough Balls, to make those meet-ups all the more memorable. Whether it be for brunch, lunch, dinner or dessert, we’ve done the hard work so you can jump straight into the fun bit – just thaw, shape, and bake! Each recipe is accompanied by its own QR code. This can be scanned with your phone to bring you to an instructional recipe video. Alternatively, search “Golden Bake” on YouTube to find all the instructional recipe videos. We have also created a selection of music playlists for you to enjoy as you make and eat your Sourdough Ball creations. Search “Golden Bake” on Spotify and select the playlist to match your mood. With Golden Bake Sourdough Balls, you can have your pizza and bread, your way, every time! Available in
FOOD CONSULTANT / CREATIVE DIRECTOR: Lee Bradshaw; DESIGN AGENCY: Greenhouse; PHOTOGRAPHER: Life of Reilly; VIDEOGRAPHER: you4reel.com; GRIP: Karl O’Reilly To see the video, scan the QR code
Defrosting your dough First things first, you will need to defrost your dough. Simply remove the frozen dough from its wrapper and place it on a flour dusted baking tray, sprinkling some more flour on top. Cover your dough with cling film and leave it on a counter-top until thawed and at room temperature (roughly 4 hours).
Alternatively, you can let the dough defrost in the fridge, which will take roughly 8 hours. Allow the dough rise to room temperature before use.
The dough can be stored in the fridge for up to 2 days.
3 To see the video of this recipe scan Selection of the QR code Sourdough Breads
Our Sourdough Balls are versatile enough to make any type of bread. A slightly longer thawing / proofing process will deliver an airier and more flavoursome bread. These three bread recipes are great for sharing and can be enjoyed either on their own or with condiments.
The options are endless so indulge your creative side and remember with Golden Bake’s Sourdough Balls it’s your bread, your way, every time.
4 To see the video of this recipe scan Rustic Bread Loaf the QR code MAKES 1 LARGE LOAF
INGREDIENTS METHOD • 2 Golden Bake 1. Preheat fan-assisted oven to 200°C / 390°F. Sourdough Balls, thawed 2. Hand press both Sourdough Balls until roughly 7-9 inches in diameter OPTIONAL FOR (like a mini pizza base, see page 12 for instructions). STUFFED LOAF 3. If making a plain loaf, lightly wet the edge of one of the dough balls with • Baby tomatoes, water, place the other dough ball on top and press down the edge to seal quartered the bread. • 2-3 slices of Parma Ham 4. If making a stuffed loaf, place your ingredients on top of one of the dough • Garlic oil (3 finely balls leaving ½ inch (1cm) away from the edge. Lightly wet the edges with chopped garlic cloves, a water, place the other dough ball on top and press down the edge to bunch of parsley and a seal the bread. good glug of olive oil) 5. Stretch, fold, and press the dough repeatedly to shape it into a loaf. • Parmesan, grated • Salt and pepper 6. Dust a baking tray with flour, add your bread and score the top of the dough with a knife. You can decorate the top of the bread with garlic oil, seeds, salt, etc. 7. Bake for 30-35 mins and allow to rest for at least 10 mins before serving. A hollow sound when tapping the underside of the bread confirms it is baked. Garlic Knots MAKES 6-8 KNOTS
INGREDIENTS METHOD 5 • 1 Golden Bake 1. Preheat oven to 200°C / 390°F. Sourdough Ball 2. Prepare garlic butter by melting butter, add garlic and parsley and let • 3 tablespoons butter, simmer for 5 mins. melted • 4 cloves garlic, roughly 3. Stretch or roll out your dough ball until roughly 12 inches in diameter chopped (essentially a pizza base, see page 12 for instructions). Slice into strips, • Fresh parsley folding each over to make a knot. Place the knots on a baking tray. 4. Coat the dough knots with half of the garlic butter and bake in oven for 12-14 mins. 5. After baking, pour the remaining half of the garlic butter over the knots and enjoy! Seeded Flatbreads Our Sourdough Balls are versatile enough to make any type of bread. MAKES ONE 12” FLATBREAD INGREDIENTS METHOD • 1 Golden Bake 1. Roll out your dough ball until roughly 12 inches in diameter Sourdough Ball, (essentially a pizza base, see page 12 for instructions). thawed 2. Place dough on to a pre-heated frying pan (no need to add oil) and sear • Selection of seeds both sides until lightly charred and airy. Remove from heat. • Garlic oil • Fresh coriander 3. Drizzle with garlic oil and dress with seeds and coriander. 4. Cut into slices and enjoy!
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5 To see the video of this recipe scan the QR code Eggs Benedict on
MAKES 4 EGGS BENEDICT
INGREDIENTS METHOD • 1 Golden Bake 1. Cut Sourdough Ball in half and gently hand press into a traditional English muffin Sourdough Ball, thawed shape. Place on a hot pan and gently char both sides. Finish in a preheated oven at • 1 teaspoon white wine 165°C for 5 minutes and leave to cool. vinegar 2. Melt the butter in a saucepan and skim any white solids from the surface. • 4 large free-range eggs Keep the butter warm. • 4-8 slices of Parma Ham 3. Put the egg yolks, white wine vinegar, splash of water and pinch of salt in a metal or glass bowl that will fit over a small pot. Whisk for a few minutes off the heat HOLLANDAISE SAUCE and then put the bowl over a saucepan of barely simmering water and whisk • 125g unsalted butter continuously until pale and thick (3-5 mins). • 2 large free-range egg 4. Remove from the heat and gradually whisk in the melted butter until you have a yolks creamy sauce and then add the lemon juice. If the sauce gets too thick or begins • 1 teaspoon white wine to curdle, add a splash of water, and continue to whisk. vinegar 5. Place Parma Ham on a hot pan, fry until crispy and remove from pan. • Splash of water 6. Slice English Muffins in half and gently heat open side down in the hot • Pinch of salt oil of the Parma Ham. • 1 tablespoon lemon juice 7. For the poached eggs, add 1 teaspoon of white wine vinegar to a saucepan of gently simmering water (don’t have the water boiling too hard or it will split the egg). Gently drop the four eggs into the water and cook for 4 mins. Once cooked, remove the eggs and place on a paper towel to allow dry. 8. To serve, place English Muffin halves on plates, top with Parma Ham, the poached eggs, and then the Hollandaise sauce. 6 To see the video of this recipe scan the QR code Beetroot Hummus & Poached Egg on Sourdough Loaf MAKES 4 SERVINGS
INGREDIENTS • 4 thick slices of Golden Bake Sourdough • 2 tablespoons olive oil bread (see page 5) • 2 tablespoons lemon juice • 4 large free-range eggs • 1 teaspoon ground coriander • 1 tablespoon cumin seeds • ½ teaspoon salt • 250g cooked beetroot, drained • ½ teaspoon black pepper and quartered • Mixed seeds • 400g tin chickpeas, drained and rinsed • Handful of rocket, dressed in a little olive oil and • 1 garlic clove, peeled balsamic vinegar
METHOD 1. Toast the cumin seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat. 2. Put the cumin seeds, beetroot, chickpeas, garlic, olive oil, lemon juice, coriander, salt, and pepper in a food processor. Blitz until smooth. If too dry and not catching the blades, add a little more olive oil. 3. Place the Sourdough slices on a hot griddle pan until lightly toasted on both sides. 4. For the poached eggs, add 1 teaspoon of white wine vinegar to a saucepan of gently simmering water (don’t have the water boiling too hard or it will split the egg). Gently drop the four eggs into the water and cook for 4 mins. Once cooked, remove the eggs and place on a paper towel to allow dry. 5. To serve, place Sourdough slices on a plate, top with the rocket, the hummus, and then the poached eggs, finishing with a sprinkle of seeds.
7 To see the video of this recipe scan the QR code Chicken Gyros with Croque Monsieur on Sourdough Flatbread Sourdough Loaf MAKES 4 FLATBREAD WRAPS
INGREDIENTS FOR THE CHICKEN MARINADE FOR THE TZATZIKI • 2 Golden Bake Sourdough Balls, • 240g (1 cup) Greek yoghurt • ½ a cucumber thawed • Juice of 1 lemon • 240g (1 cup) Greek yoghurt • 450g (1 lb) boneless and • 90ml (⅓ cup) olive oil • 1 garlic clove, minced skinless chicken thighs • 1 garlic clove, minced • Juice of ½ a lime • Large yellow onion, peeled and • 1 teaspoon coriander powder • 2 tablespoons fresh parsley or mint, root side removed • 1 teaspoon paprika finely chopped • 2 wooden skewers, sturdy, • 1 teaspoon ground cumin • 1 tablespoon dill roughly 10 inches / 25 cm • ½ teaspoon cinnamon • Salt and pepper, to taste • Onion, sliced to serve • ½ teaspoon black pepper • Tomato, sliced to serve • ½ teaspoon salt • Iceberg lettuce, sliced to serve • ¼ teaspoon cayenne pepper
METHOD 1. In a large bowl, combine all chicken marinade ingredients and stir well. 2. Place chicken thighs on a chopping board and cover with cling film. Pound chicken until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan. 3. Combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day. 4. Once meat is marinaded, place onion, flat side down, on the base of a baking tray and stick the skewers into the onion like a spit. Stack the chicken thighs individually through the skewers. Bake in oven at 200°C (390°F) for 45-50 mins. 5. For the tzatziki, grate the cucumber and squeeze out any excess liquid. In a medium bowl, combine tzatziki ingredients and stir in cucumber. 6. Slice Sourdough Balls in half, reforming the halves back into a ball shape. Roll the balls into flatbread shapes the size of your frying pan. Char both sides of the flatbread on a hot frying pan (no need to add oil). 7. Once the chicken is cooked, carve into pieces and serve on a flatbread with lettuce, onion, tomato and top with tzatziki sauce. 8 To see the video of this recipe scan the QR code Croque Monsieur on Sourdough Loaf MAKES 4 SANDWICHES
INGREDIENTS METHOD • 8 slices of Golden Bake 1. In a saucepan, combine the milk, double cream, onion, garlic and bay leaves. Sourdough bread, Place over a medium heat until it begins to boil. Take off the heat and leave to roughly one loaf infuse for 10 mins. After 10 mins, pour the milk mixture through a sieve into a jug. (see page 5) • 2 tablespoons butter, 2. In another saucepan, gently melt the butter and add the flour. Stir together over melted a low heat for 1 -2 minutes. Gradually add the milk mixture in three parts whilst • Dijon mustard, to spread continually stirring until the sauce begins to boil. Take the Béchamel sauce off • 100g Gruyere cheese, the heat and stir in the Dijon mustard and nutmeg. grated 3. Brush the Sourdough slices with the melted butter and grill for about 5 minutes • 4-8 slices of ham until golden brown. 4. Flip the slices of bread over and spread four slices with a thin layer of Dijon BÉCHAMEL SAUCE mustard, followed by a layer of the Béchamel sauce, then the cheese and • 250ml (1 cup) milk finishing with the ham. Place the other four slices on top and coat with more • 150ml (2/3 cup) double Béchamel sauce and cheese. cream 5. Place in an oven pre-heated to 180°C for 15 mins. By that time the cheese should • 1 onion, roughly chopped be bubbly and stringy. Time to devour… • 2 cloves of garlic, crushed • 2 bay leaves • 25g butter • 25g flour • 1 tablespoon Dijon mustard • 1 pinch ground nutmeg
9 To see the video of this recipe scan the QR code Steak Sandwich on Sourdough Loaf MAKES 4 OPEN SANDWICHES
INGREDIENTS METHOD • 4 thick slices of Golden 1. Rest steak for 20-30 mins at room temperature and season with salt and pepper. Bake Sourdough bread 2. Add olive oil to a saucepan on a low heat. Add the onions with a generous pinch of (see page 5) salt and cook slowly for 7-10 mins. Stir occasionally to prevent them from sticking or • 4 Striploin steaks burning until they become soft and golden. If the onions start to catch, add a splash • 1 tablespoon olive oil of water to the pan and mix well. Add the sugar and continue to cook on a low heat • 1 tablespoon rapeseed for another 5 mins until the sugar has dissolved. oil 3. Add rapeseed oil in a pan and allow to become hot. Place steaks flat on the pan and • 2 large onions, sliced sear for 2 minutes and turn for another 2 minutes. Add butter to pan, then garlic • 70g dark brown sugar and thyme and baste your steak, covering in the herb butter. When cooked to your • 20g unsalted butter liking, remove the steaks from the pan and rest for 5 mins. • 2 cloves of garlic, 4. Keep the steak pan on the heat and place your Sourdough slices on the pan, crushed allowing them soak up the excess juices. Remove from heat once lightly toasted. • Few sprigs of thyme 5. To serve, place the toasted Sourdough slices on a plate, spread English mustard, • English mustard, to cover with onions, and then add the steak. Serve with rocket on top or as a side spread (optional) salad. • Handful of rocket, dressed in a little olive oil and balsamic vinegar • Salt and pepper 10 MAKES 1 LARGE JUG To see the video of this Frosé (Frozen Rosé) recipe scan INGREDIENTS METHOD the QR code • 1 bottle of rosé 1. Place rosé, strawberries, raspberries, and • Fresh strawberries and ice in a blender. raspberries 2. Simply blitz the ingredients together • Ice (roughly 20 cubes) and serve in chilled wine glasses. • Large jug 3. Garnish with extra berries. The perfect summer drink…
MAKES 1 LARGE JUG To see the video of this Classic Margarita recipe scan INGREDIENTS METHOD the QR code • 360ml (1 ½ cups) Blanco Tequila 1. Place Tequila, orange liquor, lime juice and ice • 240ml (1 cup) orange liquor such in large jug and stir to combine. Top up jug with as Cointreau or Triple Sec sparkling water and lime wedges. • 120ml (1/2 cup) freshly squeezed 2. To serve, take a lime wedge and rub it on the lime juice (roughly 8 limes) outer and inner rim of your glass. Pour salt on • Ice (roughly 20 cubes) to a saucer and place the glass rim into the salt, • Sparkling water moving it around to get the salt to stick. Top • Limes wedges to garnish up with the margarita and garnish with a lime • Large jug wedge. Cheers! • Salt, for glass rim
11 To see the video, scan the QR code
Shaping and cooking your pizza SHAPING YOUR PIZZA BASE
The best way to shape your pizza dough is to place it on a flour dusted counter-top and gently press outward with your fingers. Leave the outer edge unpressed at this stage as you want to keep the air in so it puffs up when baking. Continue to press outwards until the dough is 6-8 inches in diameter. Gently lift the dough and let gravity stretch it further. Turn the dough in your hands until you reach at least one full rotation, and the dough is approx. 12” in diameter. Alternatively, you can use a rolling pin to create the 12” diameter shape but the air will be pushed out of the dough, so you won’t get the same rise as hand shaping it. If the dough rips at any point, just pinch it closed…pizza doesn’t have to be perfect!
BAKING YOUR PIZZA
There are lots of ways to cook pizza but here are three of the easiest: FRYING PAN METHOD BAKING TRAY METHOD BBQ / PIZZA OVEN METHOD Place the shaped pizza dough Place the shaped pizza dough Place a pizza stone in your BBQ or turn on on a hot frying pan (no need to on a pizza baking tray without your pizza oven, and let it heat up as high as add oil) without any ingredients any ingredients on top. Stretch it will go (400°C / 750°F if possible). At this on top. Stretch the dough to the the dough to the outer edges temperature flour will burn so use semolina outer edges with your fingers, as with your fingers, as necessary. to keep the pizza base from sticking. On necessary. As the base begins to Dress the pizza base with a semolina dusted counter-top, dress the crispen, dress the pizza base with your favourite toppings. Place pizza base with your favourite toppings. your favourite toppings. When the the pizza baking tray in a fan- You will need a pizza peel or another flat base is lightly browned, place the assisted oven pre-heated to surface to transfer the dressed pizza base frying pan under a hot grill until the 200°C / 390°F for 8-10 mins. on to the pizza stone. This part isn’t always dough is lightly browned and the a success so have a few extra Sourdough cheese is bubbling. Balls thawed just in case! When the pizza base is on the stone, turn regularly for an even bake and keep an eye on the base because at these temperatures a pizza can cook in 90 seconds. 12 To see the video of this recipe scan the QR code Heirloom Tomato Micro Sourdough Pizzas MAKES 2 MICRO PIZZAS
INGREDIENTS METHOD • 1 Golden Bake 1. Cut the Sourdough Ball in half and re-shape into balls before shaping your Sourdough Ball, thawed pizza bases to roughly 6-8 inches (see page 12 for instructions). • Selection of heirloom 2. Add the tomatoes, mozzarella, and drizzle with some oil. tomatoes, sliced 3. Bake pizza using your preferred method (see page 12 for instructions). • 50g (strained weight) Once baked, top the hot pizza with shaved parmesan and basil leaves. Buffalo Mozzarella 4. • 25g Parmesan, shaven • Bunch basil leaves • Olive oil, to garnish
13 To see the video of this recipe scan the QR code Spicy Sausage & Cheddar Sourdough Pizza MAKES ONE 12” PIZZA
INGREDIENTS METHOD • 1 Golden Bake 1. Create small balls with the sausage meat and gently fry them in a pan with Sourdough Ball, thawed olive oil. • 50g of finely chopped 2. Shape pizza base to roughly 12” in diameter (see page 12 for instructions). tomatoes / pizza sauce 3. Add your sauce, sausage balls, cheddar cheese, onion, jalapenos, • 50g sausage meat cumin and paprika. • 1 teaspoon olive oil 4. Bake pizza using your preferred method (see page 12 for instructions). • 100g aged cheddar cheese, roughly broken 5. Once baked, garnish with some chilli oil for an extra kick of spice. • ½ red onion, thinly sliced • 1 Jalapeno pepper, optional • 1 teaspoon cumin seeds, toasted and crushed • 1 teaspoon paprika • Chilli oil, to garnish 14 To see the video of this recipe scan the QR code Mushroom & Truffle Béchamel Sourdough Pizza MAKES ONE 12” PIZZA
INGREDIENTS METHOD • 1 Golden Bake 1. Sauté the mushrooms in butter, adding the garlic, thyme and seasoning after a Sourdough Ball, thawed few mins. Leave a bit of a bite in the mushroom to add texture to the pizza. • 50g Parmesan, shaved 2. In a saucepan, combine the milk, double cream, onion, garlic and bay leaf. Place MUSHROOMS over a medium heat until it begins to boil. Take off the heat and leave to infuse • 200g mixed mushrooms, for 10 mins. After 10 mins, pour the milk mixture through a sieve into a jug. quartered 3. In another saucepan, gently melt the butter and add the flour. Stir together over • 1 tablespoon butter a low heat for 1 -2 minutes. Gradually add the milk mixture in three parts whilst • A few sprigs of thyme continually stirring until the sauce begins to boil. Take the Béchamel sauce off • 2 garlic cloves, finely sliced the heat and stir in the truffle oil to taste. • Salt and pepper 4. Shape pizza base to roughly 12” in diameter (see page 12 for instructions). BÉCHAMEL SAUCE 5. Add your Béchamel sauce, mushrooms, and shaved parmesan. • 150ml (2/3 cup) milk 6. Bake pizza using your preferred method (see page 12 for instructions). • 90ml (1/3 cup) double cream 7. Once baked, top with some more truffle oil and thyme to garnish. • 1/2 onion, roughly chopped • 1 clove of garlic, crushed • 1 bay leaf • 10g butter • 10g flour • 1 teaspoon truffle oil (optional) 15 To see the video of this recipe scan the QR code
NutellaMAKES ONE 12” PIZZA Pizza
INGREDIENTS METHOD • 1 Golden Bake 1. Add Nutella and double cream to a bowl and place bowl over a pot of Sourdough Ball, thawed simmering water on a medium heat. Gently stir the mix until the chocolate is a • 5 teaspoons of Nutella thick, silky, smooth paste. If required, add some more double cream to get this • 25ml of double cream consistency. • A selection of summer 2. Shape pizza base to roughly 12” in diameter (see page 12 for instructions). berries 3. Place the dough on a hot pan and sear both sides until they are lightly charred and airy. 4. Pour the chocolate mix on to the pizza base and top with the summer berries. 5. Allow to set for a minimum of 10 mins before serving.
16 To see the video of this recipe scan the QR code Bread and Butter Pudding MAKES 8 SERVINGS
FOR THE BREAD PUDDING METHOD • 400 – 500g of Golden Bake 1. Preheat a fan-assisted oven to 175°C / 350°F and lightly butter your baking Sourdough bread (see page dish (roughly 8” x 8”). 5 for instructions) 2. Cube the bread into one-inch pieces and add to the baking dish. • 240ml (1 cup) milk • 240ml (1 cup) double cream 3. Add milk, double cream, sugar, butter and salt to a pot and place over a • 90g (1/2 cup) granulated medium heat. Stir occasionally until it begins to boil and then set aside and sugar allow to cool slightly. Once slightly cooled, add vanilla extract and whisk • 3 tablespoons butter in the eggs and raisins / chocolate chips to finish the custard. • ½ teaspoon salt 4. Pour the custard over the bread pieces and stir to mix evenly. For best • 1 tablespoon vanilla extract results, set aside for 20-30 mins to allow the bread to soak up the custard. • 3 large eggs • 75g raisins or chocolate 5. Bake for 35-40 mins at 175°C. The pudding is correctly baked when a knife chips inserted in the centre comes out clean. 6. While the pudding is baking, gently melt the butter and add the flour. FOR THE SAUCE Stir together over a low heat for 1 -2 minutes. Gradually add the milk in • 15g butter three parts, then add the sugar, liquor, vanilla extract, and salt. Bring the • 15g flour sauce to a gentle boil and then take it off the heat. • 240g (1 cup) whole milk • 45g (1/4 cup) brown sugar 7. When the pudding is baked, serve with a generous amount of the sauce • 60ml (1/4 cup) brandy / rum / on top. Stale bread will never be thrown in the bin again… bourbon • 1 teaspoon vanilla extract • Pinch of salt
17 Golden Bake are proud to support and partner with Soar.
Soar are supporting teenagers to grow their awareness, build resilience, and develop their inner confidence so that Other products in the Golden Bake range they can thrive in our complex and changing world.
The aim of Soar is to reach every transition year student in Ireland with a character building program by 2025.
Get in touch with Soar to find out how you can support.
[email protected] www.soar.ie Other products in the Golden Bake range also available in your local retail freezer aisle.
Other products in our range also available in your local retail freezer aisle. Win!
Share your creations & win a pizza oven! Golden Bake are giving away a month’s supply of Sourdough Balls and a Gozney Roccbox pizza oven every month this summer. To be in with a chance to win simply share your Golden Bake Sourdough Ball creations on Instagram or Facebook.
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