Ballyboley Dexter Beef Tallow grilled flatbread
Served with hazelnut pancetta bagna cauda and lemon and Thai basil whipped Ór Bán Lardo. Using Ballyboley Dexter Beef Tallow, grilling adds a smoky char, a versatile bread ideal mopping up delicious sauces or simply enjoying with a sprinkle of sea salt.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
250g plain flour
1 tsp baking powder
1/2 tsp salt
100g Ballyboley Dexter Beef Tallow, solid and at room temperature, plus extra for brushing
120ml hot water
Extra flour for dusting
For the sauces:
8-10 cloves garlic, peeled and finely sliced
100g Gleghlanta Clarified Butter,
8-10 anchovy fillets in oil, drained
120ml double cream or single cream
100g Smoked North Cork Pancetta, diced
50g hazelnuts, toasted and roughly chopped
30g pine kernels, toasted
200g Ór Bán Lardo, cut into small cubes
50g Gleghlanta Clarified Butter, melted and cooled
A small handful of fresh Thai basil leaves, finely chopped
Zest and juice of 1/2 a lemon
A pinch of white pepper
Flaky sea salt
BLACK FRIDAY
