Our Guest Recipe of the Week - Sourdough Celery Salt Croutons - comes from the award winning Pump Street Bakery, Suffolk - and is a delicious way to enhance a soup or salad.
If you’d like to learn how to start and maintain a sourdough culture, then check out Pump Street Bakery’s ‘Sourdough Start Up’ workshops at the Aldeburgh Food & Drink Festival. These will take place at 12:00-13:30 on both Saturday 28 and Sunday 29 September in the Bread Zone - and you’ll go away with a sourdough starter sample. Tickets are £10 – to book a place http://www.aldeburghfoodanddrink.co.uk/workshops-events/
For more information about Pump Street Bakery in Orford, the BBC Food Awards Best Food Producer 2012, http://www.pumpstreetbakery.com
Sourdough Celery Salt Croutons
These cripsy, crunchy croutons have just enough flavour to enhance any soup or salad they are added to, but not detract. The oil mixture also works wonders to make bread crisps - just slice the sourdough or bagels in thin, thin slices, brush with oil, and toast on a rack in the oven.
Makes enough for 4-6 people
250g stale sourdough bread
50 ml extra virgin olive oil
1/2 clove garlic, crushed
1 tsp sea salt
1/4 tsp celery seed
Preheat the oven to 160c.
Grind the sea salt and the celery seeds together until they are a fine dust. In a large bowl, combine the celery salt, garlic, olive oil and a generous grind of black pepper.
Cut the sourdough into cubes and toss them in the oil. Spread on a baking tray, and bake for 10 minutes before giving them a jiggle and checking their crispiness. If necessary, bake for another 5 minutes.
Allow to cool and use to garnish or enhance your favourite soups and salads. They will keep well in an airtight container for at least a few days.
Posted by Hannah