Ingredients
For the Soup:
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Button onions 200 g
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Carrotsdiced 20 g
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Leeks 200 g
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Water 2 l
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KNORR Paste Bouillon Vegetable 2 x 1kg (as sold) 25 g
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Yellow lentils 100 g
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KNORR Professional Mixed Herbs Puree 750g 30 g
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Frozen peas 100 g
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Flat leaf Parsleychopped 10 g
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Gammon, cooked 300 g
For the Marmite Monkey Bread:
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Whole milk 165 ml
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Water 50 ml
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Yeast 15 g
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Caster sugar 30 g
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Egg 25 g
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Plain flour 170 g
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Strong Flour 100 g
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Salt 5 g
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Butter 85 g
Preparation
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For the Soup:
- Place the vegetables apart from the peas in to a suitable saucepan,then cover with the water and KNORR Vegetable Bouillon paste and cover with a lid.
- Place the saucepan on to a medium heat and simmer for 20 minutes then remove lid and add yellow lentils. continue to cook for a further 30 minutes.
- Add the shredded gammon to the soup and add the KNORR Professional Mixed Herb puree then stir through.
- Add the frozen peas, simmer for 2 minutes.
- Season if required and serve. Garnish with parsley.
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For the Marmite Monkey Bread:
- For the dough: Warm the butter (25g), milk and water to 37c.
- Whisk in the fresh yeast, sugar and egg.
- In a mixing machine place the plain flour, strong flour and salt. Start to mix with the dough hook.
- Slowly add in all the liquid and mix for 5-10 minutes or a smooth dough is formed.
- Transfer into a floured bowl and cover with a damp tea towel.
- Leave to prove in warm place until the dough has doubled in size. Heat the butter (60) and the MARMITE then blend till smooth.
- Take the proved dough out and cut into balls of different weights and sizes, this will help create a random look to the loaf.
- Take each ball and coat in the marmite.
- Build up the loaf in the savarin mould.
- Wrap the savarin tin in a damp cloth and prove again until doubled in size.
- Once proved bake in the oven until cooked.
- Serve warm
