Can I have some more please?
Gruel? Really? That’s what this translates as? Blimey, I’ll have some of that!
Farinata is a chickpea flatbread and it is delicious. I made it more like a loaf of bread in a bread tin but classically you’d oil a frying pan, fry the batter for a minute or so and then put the pan in the oven for 10-15 minutes.
This works but needs about 10 more minutes because it’s thicker
Method
Put the dry ingredients in a bowl and mix thoroughly. Add the oil and sparkling water and whisk to a thin batter.
Leave it for 20 minutes while the oven heats to about 200.
Heat the bread tin on the hob and splash some oil in to stop it sticking.
Pour in the batter and leave it on the hob for a minute then out it in the oven.
In this version cook for 20-25 minutes
Ingredients
- It’s easier to do this in metric as you are adding the same amount of flour and water
- 225g chickpea flour
- 225ml sparkling water
- 1 tblsp olive oil
- Flavourings – I used dried oregano in this one. Fennel would work, or any herbs really. I also added sesame seeds – about a tablespoon
- 1 tsp salt
- 1 tsp pepper
Spanish has three nationalities: British, Irish and Australian due to a series of accidents. Spanish is not one of them,
Mark was born in Australia in 1966 and has lived on a damp, cold island off the coast of France (the locals call it "Blighty") since 1970. Educated in the State School System (proudly), his teachers unanimously agreed he had raised indolence and mediocrity to world-class levels.
In sport, he excelled at outrunning the bigger kids to avoid a regular hiding. These traits have seen him through several aimless career changes and now, in his 50s, he finds himself wondering what he will do when he grows up.
But, he loves his family and he can cook a bit.
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https://markhbradford.substack.com/
