Puff Balls

Rub the yeast into the flour (or mix in if using dried yeast).  Add the remaining ingredients and the water.  Mix well for a couple of minutes until the dough starts to form.

Transfer the dough onto your working surface.   Continue to mix the ingredients by stretching out the dough and folding it over onto itself.  Keep working the dough until it comes cleanly away from the work surface and is not sticky.

Lightly flour the work surface, place the dough on the flour and form the dough into a ball.

Place the dough into a mixing bowl and cover with a tea towel.  Rest for at least 20 minutes in a draught free place (a kitchen cupboard will do).

Use the rounded end of your plastic scraper to scoop the dough from the bowl and use the scraper to divide it into equal pieces (about 40g each). Shape each piece of dough into a small ball, cover with a baking cloth and leave to rest for a further 5 minutes.

Make sure there are no tiny pieces of dried dough on your work surface or rolling pin, as any pieces going into the dough will stop it from puffing up. Dust your work surface with some flour, making sure it is free from any pieces too. Roll out each piece of dough into a disc, turning it over a few times, and flouring well as you go. Continue rolling until the dough is really thin (1-2mm thick).

You will need to bake the puff balls one or two at a time, depending on the size of your oven, so slide the first one or two onto a wooden peel or flat-edged baking tray, and use this to transfer the dough onto the baking stone or upturned tray in the preheated oven. Bake for about 3-4 minutes. The puff balls should inflate very quickly and are ready when they are completely puffed up, golden brown and sound hollow it you tap them (very!) gently with your finger.

Carefully remove each one from the oven and cool on a wire rack.

The puff balls are at their best about 3-4 hours after baking but can be kept for a couple of days in an airtight tin. Don’t store in a plastic bag or they will soften. At the last minute, brush a small circle of the base with water to soften the crust, then carefully cut out this softened disc with a sharp knife. Just before serving push a good quantity of salad gently into each puff ball and plate. Let everyone break the tops with a spoon or fork, and the salad will spring out.

Note: You can roll and bake in a continual process, rolling out one ball, putting it in the oven, then rolling out the next as the first one bakes, and so on.

Caesar Salad

Wash and tear or cut your lettuce into inch pieces

Flatten your chicken breast between two pieces of greaseproof paper with a rolling pin to ensure it is of an even thickness so that it will cook evenly. Season with salt and pepper and a drizzle of olive oil. Cook in a griddle or frying pan over a medium heat so that it colours slightly and is cooked through. This will depend upon the thickness of your chicken but it should reach 75°C inside.

Fry the bacon or pancetta until it is crispy. Cut this and the chicken into slices.

Shave some parmesan off your block using a vegetable peeler.

Drain your boquerones of some of the oil they are in.

To make your dressing, either make a mayonnaise following the recipe below or you can pimp up a shop bought mayonnaise.

Take your mayo, add some finely grated or crushed garlic and a half teaspoon of anchovy paste. mix this through with the juice of half a lemon and a tablespoon of grated parmesan. Taste and add pepper and salt if needed. Adjust the other flavours to suit your palate.

Build your salad by placing the lettuce in a serving bowl and scatter the chicken and bacon over the top, lightly toss them together. Top with the boquerones and drizzle the dressing over the top. Shave the parmesan over the top and a final grating of black pepper.

Serve with some crusty bread if not inside a puff ball.

Aïoli  (Garlic mayonnaise)

Squeeze the lemon.
Crush the garlic to a paste.
Put the egg yolks and the mustard in a bowl and whisk until well blended.  Add the oil, a dribble at a time, until it thickens.  Add the olive oil in the same way.  When all the oil is added, the mayonnaise should be quite thick.

Add the garlic and the lemon juice and season to taste.  Keep covered in the fridge until needed.