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Spiced Doughball Bread Sticks with Spicy Hellmann’s Mayonnaise Dip and Mango Chutney
METHOD
1. Remove the doughballs from the freezer and leave them to
thaw before rolling each one out into a 12-inch round.
2. Using a pizza wheel, cut the rolled dough into strips
approximately 2–3cm wide.
3. Transfer the dough strips onto a non-stick baking tray and
leave to prove for 30 minutes.
4. Meanwhile, melt the butter in a pan with the cracked black
peppercorns, garlic granules, dried oregano and crushed
chillies.
5. Brush the dough strips with the spiced butter, then bake in a
preheated oven at 190°C for 15–20 minutes, or until crisp and
golden.
6. Once baked, brush with a little of the remaining spiced butter
before serving
To make the dips:
1. Place the mayonnaise into a mixing bowl with the curry
powder, ground ginger, garlic powder, paprika and turmeric.
2. Add the lime juice and whisk until smooth.
3. Transfer to a storage container and chill until needed.
4. Mix the mango chutney with the nigella seeds.
To serve:
1. Warm the bread sticks in the oven for 5 minutes before service.
2. Spoon the spicy Hellmann’s mayonnaise into a serving bowl
and place the mango chutney into a separate pot.
3. Garnish the mayonnaise with fresh pomegranate seeds and a
few sprigs of coriander cress.
4. Fold parchment paper into a cone and place the warm bread
sticks inside for easy, attractive service alongside the dips.
STICK WITH IT!
INGREDIENTS
SERVES 12
For the dough sticks:
6 Chefs’ Selections doughballs (340g) (Code 000)
200g salted butter
1 tbsp Chefs’ Selections cracked black pepper (Code 000)
1 tbsp Chefs’ Selections garlic granules (Code 000)
1 tbsp Chefs’ Selections dried oregano (Code 000)
1 tsp Chefs’ Selections crushed chillies (Code 000)
For the spicy mayo dip:
150g Hellmann’s mayonnaise (Code 000)
1 tsp Chefs’ Selections curry powder (Code 000)
1 tsp Chefs’ Selections ground ginger (Code 000)
1 tsp Chefs’ Selections garlic powder (Code 000)
1 tsp Chefs’ Selections paprika (Code 000)
1 tsp Chefs’ Selections ground turmeric (Code 000)
Juice of 2 limes
For the mango chutney dip:
100g mango chutney
2 tsp nigella seed
