Wellbourne Brasserie opened earlier this spring in White City Place and offers a unique British menu. Their share with us this yummy homemade recipe to try at home.
600g White bread flour
150g Sourdough Starter – you can either ask your local baker for this or make yourself from flour and water
* Mix the flour, starter and sugar in one bowl. Combine the yeast and water in another and then mix into the flour until a dough is formed.
* Cover and leave to prove for 45 minutes.
* Fold the dough and repeat for another two proves (three total).
* Weigh into 100g pieces and roll into tight balls.
* Store between lightly oiled clingfilm overnight in the fridge
* Flatten out the ball using a little semolina
* Cook in a dry non-stick pan on a medium/ high heat for about 2 minutes or until brown
Taramasalata 60g smoked cods roe – skinned 18g Lemon juice 18g White wine vinegar 4g Salt 65g White bread – crusts removed and chopped
150ml milk 3g garlic 50ml Warm water
10g Mustard 300g Olive Oil
* Remove the crusts from the bread and chop into small pieces
* Crush the garlic
* Mix together the skinned smoked cods roe, lemon juice, white wine vinegar, salt, bread and milk
* Leave to one side for 30 minutes
* Then add then mustard and olive oil to emulsify
2 Yellow courgettes
2 Green courgettes
Method Slice the courgettes and keep in 1% salt solution until ready to serve
Serve the flat breads warm and cover with a generous helping of taramasalata, top with the sliced courgettes and season with salt and pepper
Head Chef and owner, Ross Gibbens, has worked in some of the UK’s leading restaurants including Dabbous, Launceston Place and two Michelin-started venues including Le Manoir aux Quat’Saisons, The Square and The Vineyard in Berkshire.
He started Wellbourne with his former Dabbous colleague, Michael Kenndey. In addition to Wellbourne Brasserie the group features two other individual restaurants, Wellbourne in Clifton Village and Wellbourne Salardu and a fine dining and apres ski restaurant and bar in the Spanish Pyrenees.