Socca
Photography Vanessa Wu.
This ‘bread’, made from chickpea flour, will take you straight to a Provençal market, where it is sold freshly cooked and still warm, wrapped in paper. It is even better when consumed with a glass of red wine.
INGREDIENTS
250 grams chickpea flour 1 teaspoon salt
1⁄2 teaspoon freshly ground pepper
2 teaspoons finely chopped fresh rosemary
1 teaspoon ground cumin
500 ml water
2 tablespoons olive oil extra olive oil for cooking
METHOD
Combine the flour, salt, pepper, rosemary and the cumin in a large bowl. Mix the water and oil together and whisk into the flour to make a smooth batter. Cover and rest for 30 minutes. Preheat the oven to its highest setting.
Heat 3 tablespoons of olive oil in a large (28 cm) non-stick sauté pan over a high heat. When hot add 1⁄2 the socca mixture and cook for 2 minutes. Transfer the pan to the oven and cook for about 20 minutes or until golden and cooked through. Remove from the pan with a wide spatula and place on a cutting board.
Brush with a little more olive oil and sprinkle with sea salt. Cut into wedges and eat while hot. Repeat with the remaining socca mixture. Makes 2 socca
Chickpea flour is available from health food stores.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.