Recipe
for :
 This
recipe comes from Chef
Rosemary Shrager who many of you will know as
the cookery teacher in the TV programme Ladette to Lady.
Rosemary
Shrager, the ebullient and vivacious chef, moved her
cookery school from Amhuinnsuidhe Castle on the Hebrides
to Swinton Park in 2003.
Her
school has been running for four years to wide acclaim,
and has been voted one of the top ten cookery schools
in the UK by several publications (The Observer October
2001, House and Garden May 2002 and The Independent
August 2004).
She
has previously worked for Pierre Koffman at Tante Claire
and also with Jean Christoffe Novelli. Heralded as 'the
wizard of the new cookery school' by the Tatler,
Rosemary is passionate about food and she teaches with
an infectious enthusiasm. Claire MacDonald said her
“passion for the subject and desire to impart her
knowledge, which she does with warmth and verve, cannot
fail to fire those fortunate enough to be her pupils”.
To
find out more about learning to cook with Rosemary Shrager
<click
here>
Ingredients
500
g strong white flour
150 g rye flour
20 g fresh yeast
400 ml water
15 g salt
1 tablespoon walnut oil
1 large handful of walnuts, chopped
Method
- Preheat
the oven to 220°C.
- Mix
together the flours, yeast and salt and use the water
to bring them together into a dough.
- Knead
for about 10 minutes adding the walnuts towards the
end of the process.
-
Put into a floured bowl and allow it to rise for about
an hour until doubled in size.
- After
the dough has risen split it into three pieces each
1 kilo in weight, shape and leave to rise until they
have doubled.
- Put
them into the hot oven for 10 minutes and then turn
down the heat to 180° for another 20 - 30 minutes,
checking to see how they are doing.
Makes
3
Rosemary
Shrager
www.swintonpark.com
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