A Foodie Lives Here

There is always something profoundly satisfying about eating home made bread rolls. Which is fascinating really, because they’re so crazy-easy that it makes no sense that we should be so smug each time we tuck into a fresh-from-the-oven doughy delight. But, we do. And I for one don’t see the novelty wearing off anytime soon. And when said fresh-from-the-oven doughy delight is paired with this beautifully light but rich Smoked Snoek Terrine, the result is kind of amazing. I am pretty sure you’ll have no trouble scoffing the spoils of your kitchen labours if you give this a whirl.

Smoked Snoek Terrine with Rustic Parmesan Bread Rolls
Serves 4 | Preparation time 5 minutes | Cooking time 15 minutes

WHAT YOU’LL NEED
For the rustic parmesan bread rolls
100g regular cake flour (about 2/3 cup)
1 level tsp baking powder
50g soft butter
½ cup grated parmesan or cheese of your choice
2-3 Tbsp natural yoghurt
1 Tbsp chopped fresh parsley
Generous pinch of salt and freshly ground black pepper
1 extra egg yolk, lightly beaten, for brushing the bread rolls (optional)

And
1 tub of Smoked Snoek Terrine

WHAT TO DO
1. Pre-heat oven to 180C and lightly grease a baking tray, and dust with flour, tipping off the excess.

2. In a food processor or large mixing bowl, combine all the bread roll ingredients together until just combined. Then remove the dough and knead it gently on a floured surface for 1-2 minutes (or keep it tidy and knead gently inside a mixing bowl).

If the dough is too wet add in a little more flour, it should not stick to your hands excessively.

3. Roll palm-sized balls and place on to the baking tray. Brush with an egg yolk wash if you like. Bake for about 12-15 minutes, until golden and a skewer or knife comes out clean when inserted into the middle of the rolls.

4. Serve the rolls fresh out of the oven with Smoked Snoek Terrine on the side.

* Find more recipes on my blog afoodieliveshere
* Read more about my cook book, ‘bitten.’ HERE.