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Download Recipe Booklet 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! 5 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.
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