Tomato & Fennel Seed Knots with Marinaded Goat's Cheese

Ingredients

500g strong white bread flour
2 tsp instant dried yeast or 25g fresh yeast
300ml warm water
1 tsp salt
50g olive oil
50g tomato puree
1/2 tbsp fennel seeds

Makes 12-16, depending on how you size them

For the marinaded goat's cheese:

Extra virgin olive oil
A small log of goats cheese, chilled
100g sundried tomatoes
Sprigs of dill
A pinch or two of chilli flakes

You will need a small bowl or shallow glass jar for this recipe.

Method

1. Starting with the tomato and fennel seed knots, measure the warm water into a jug and stir in the yeast.
2. Weigh the flour into a bowl, stir in the salt and add the yeast and water mixture. Add the olive oil, tomato puree and fennel seeds. Mix together then knead until smooth - usually about 10 mins by hand or in a food mixer.
3. Put the dough into a bowl with a little olive oil, cover and leave to prove in a warm place for an hour until doubled in size. Sitting the bowl on a chefs pad or a folded tea towel on the warm simmering plate lid is an ideal spot for gentle proving.
4. Once the dough has risen, turn out on to a work surface and divide into 12 - 16 equal pieces. Roll each piece into a sausage shape, about 15cms long, then roll in a little flour and tie into a knot. Place on the baking tray, cover with a clean tea towel and leave to rise again for 30 mins.
5. Dust with flour then bake in the AGA roasting oven, on the 3rd set of runners, for 15- 20 mins until the rolls sound hollow when tapped. Serve warm or cool alongside the marinated goat's cheese.
   

For the marinated goat's cheese:

1. Take your bowl or jar, add 1-2 tbsp extra virgin olive oil.
2. Slice the goats cheese into 5 - 10mm slices, lay then into the dish or jar. Add the sun-dried tomatoes, snipping them with scissors into small strips. Add the dill and chilli flakes and pour in enough olive oil to cover completely.
3. Set aside a room temperature for an hour or so or in the fridge for a few hours or
   overnight.
4. Bring back to room temperature before serving. The olive oil may go cloudy or grainy in the fridge which is completely normal, this will disappear once it is warm again.
5. Serve with the bread knots, and dip in or use a small knife to smear the cheese and flavourings onto the bread pieces. Crusty bread, toasted baguette, bagel or ciabatta pieces also work well with this recipe.
   

This recipe was produced by Naomi Hansell - @nahansell_inspiringcooking as part of our AGA cookery demonstrations for 2023. To find out when our next online demonstration is, please visit our page. Alternatively please contact info@edwardsandgodding.co.uk for more information.