ZOLA'S BREAD & TOPPINGS MASTERCLASS
Loved Zola’s bread masterclass? Get the full recipe of everything she made so you can try it at home.
Bread with various dips and toppings
Ingredients:
Anchovy and imphepho/buchu infused oil
- 500ml Olive oil
- 100g anchovy fillets, chopped
- 2tbsp mixed herbs
- 200g imphepho/buchu leaves
- Fresh lemon
- 1tsp Salt
Avocado Crema
- 2 large ripe avocados, peeled, cut into chunks
- ½ cup Sour cream
- Zest and juice of 1 lemon
- ½ tsp chilli flakes
- 1 tsp garlic and herb salt
- ½ clove garlic, crushed
- Handful fresh parsley, chopped
- Water as needed
Dried Apricot whipped butter with honey
- 1 cup dried apricots
- 2 cups hot water
- 250g River Butter
- Honey for drizzling
Labneh with chakalaka
- 4 cups Double Cream plain yogurt
- 1 tsp salt
- cheesecloth
- 1 tin Chakalaka
Method:
To make the Anchovy and imphepho buchu infused oil, pour the olive pride into a saucepan and add in the imphepho. anchovy fillets and herbs. Gently heat up until the anchovies melt. Turn heat off and allow the oil to infuse, until cooled down. Finish off with a squeeze of lemon an a pinch of salt.
For the Avocado crema, combine the avo chunks, sour cream, garlic and lemon juice and zest in food processor and blend until smooth. Add water if too thick. Season with chilli flakes as well as the garlic and herb seasoning an fold in the chopped parsley. Taste for seasoning.
For the apricot butter, place the dried apricots into the hot water and allow to soften. Place the butter into a food processor along and pulse. Remove the apricots from the hot water, roughly chop up and pulsate in the blender with the butter and drizzle in the honey.
To make the labneh, combine the yoghurt and salt in a bowl. Place the cheesecloth inside a strainer and pour the yoghurt mixture onto the cheesecloth. Gather the cheesecloth in the corners together, twist to close and set a canned good, overtop, for weight. Set the bowl and strainer in the fridge or cool place in your kitchen for 24 hours.
Once set, place into a blender with the chakalaka and blend until smooth. Serve with bread.
