Ballyboley Dexter Beef Tallow grilled flatbread

Method

1. In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the solid beef tallow and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs. This step ensures the fat is evenly distributed, leading to a tender flatbread.

2. Gradually pour the hot water into the flour-tallow mixture, stirring with a spoon until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and knead gently for two to three minutes until it is smooth and elastic. Do not overwork it.

3. Make the bagna cauda dip by melting the clarified butter and adding the finely sliced garlic and anchovy fillets to the saucepan. Cook very gently over a low heat for about 10-15 minutes, stirring occasionally. The garlic should be tender but not browned, and the anchovies should have completely dissolved into a paste.

4. Pour in the cream and bring to a gentle simmer. Continue cooking for a few minutes until the sauce has thickened slightly. Remove from the heat.

5. To make the whipped lardo, ensure the Ór Bán Lardo is at room temperature then place the cubed lardo in a food processor and blitz until it begins to break down into a fine paste. With the processor still running, slowly pour in the cooled, melted Gleghlanta Clarified Butter. Continue to process until the mixture is light, airy, and a creamy-white paste. Add the finely chopped Thai basil, lemon zest, a squeeze of lemon juice and a good pinch of white pepper and flaky sea salt. Pulse briefly to combine, being careful not to overmix and do not refrigerate. 

6. While the sauce is simmering, heat a dry frying pan over medium heat. Add the diced Smoked North Cork Pancetta and cook until crisp and golden. Remove with a slotted spoon and set aside. In the same pan, toast the hazelnuts and pine kernels for a few minutes until fragrant. Be careful not to let them burn.

7. Cover the dough with a clean tea towel and let it rest for 15 minutes. Divide the dough into six to eight equal-sized balls. On a lightly floured surface, roll each ball into a thin circle, about 15-20 cm (6-8 inches) in diameter. Heat your barbecue grill to a high temperature. Place a flatbread directly onto the hot grill grates. Cook for about 1 minute, or until bubbles start to form and the underside has visible char marks. Flip and cook for another 30-60 seconds on the other side. As soon as they come off the grill, you can brush them with a little extra melted tallow for added flavour.

8. To serve: Stack the cooked flatbreads and cover with a tea towel to keep them warm and pliable. Pour the bagna cauda dip into a small bowl and top with the pancetta mix. Serve immediately with the whipped lardo topped with a scatter of Thai basil.