'Japanese Home Cooking', Recipes Hannah Tierney 'Japanese Home Cooking', Recipes Hannah Tierney

Curry Sourdough Discard Crackers

Curry sourdough crackers ready to be devoured!

Curry sourdough crackers ready to be devoured!

This quick recipe combines sourdough discard and Sonoko Curry Powder. The results is a tangy, crisp snacking treat. I added some additional whole spices to the dough to create additional texture, add a pop of color, and highlight some of the flavors already present in the curry blend. Feel free to adjust spice level and salt to your own taste. You’ll find that cracker-making is a very satisfying process! Enjoy crackers on your cheese plate or with curry compound butter.

YIELD approximately 8 oz (1 full sheet of crackers)

INGREDIENTS

  • 1 cup (about 200g) All Purpose Flour

  • 1 cup (about 140g) Sourdough Starter Discard (the more liquid & sour, the better!)

  • 3 tablespoons Olive Oil

  • ½ teaspoon Kosher Salt (Diamond Crystal)

  • 1 ½ teaspoon Sonoko Curry Powder

  • ¼ teaspoon Black Pepper, ground

  • ¼ teaspoon Turmeric, ground

  • ½ teaspoon Black Sesame Seeds, whole

  • ½ teaspoon Mustard Seed, whole

  • ½ teaspoon Fennel Seed, whole

  • ½ teaspoon Dried Red Chili, finely chopped

  • Flaky Salt (for topping)

PREPARATION

  1. Combine all ingredients (except flaky salt) to create a shaggy dough then knead into a smooth ball. Wrap tightly and refrigerate for at least 30mins or up to 24 hours.

  2. Preheat oven to 350 degrees. Meanwhile, divide dough into 4 equal parts and roll as thinly as possible by hand or with a pasta machine.

  3. You can bake each as large, oblong crackers and break apart when cooled or use a cookie cutter/pizza wheel to create shapes. Transfer to baking sheets lined with parchment or silicone mats.

  4. . Brush or spritz with the smallest amount of water possible and sprinkle with flaky salt. Bake for 12-15 minutes, rotating at least once to achieve even color.  Crackers are done when very lightly golden brown and crisp. Transfer to cooling rack. 

Recipe developed in collaboration with Hannah Tierney.

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'Japanese Home Cooking', Recipes Hannah Tierney 'Japanese Home Cooking', Recipes Hannah Tierney

Curry Compound Butter

Curry compound butter served on freshly made flatbread

Curry compound butter served on freshly made flatbread

Compound Butter is a simple condiment that can be kept on hand to add dimension and flair to a variety of dishes. As a private chef and home cook, I am always looking for quick recipes with flexible applications and often they are the most requested recipes from guests. The possibilities are endless!  Spread on toasted bread or crackers, add to warm pasta or rice, melt on top of a grilled steak, use to make cucumber tea sandwiches, or serve with crunchy radishes & flaky salt. 

Sonoko Curry Powder adds a subtle but complex flavor with lovely floral notes from the toasted whole spices and an exciting, vibrant color from the earthy Diaspora Co. turmeric.  With just a small amount, you can turn a simple stick of butter into a decadent and beautiful addition to your meals.

YIELD About 5 ounces or 10 tablespoons

INGREDIENTS

  • 4oz (1 stick) unsalted butter, softened

  • 2 teaspoons Sonoko Curry Powder

  • 2-3 tablespoons olive oil (sub ny eutral oil or ghee)

  • 4 teaspoons preserved lemon peel, finely chopped (more or less to taste, based on saltiness of your particular lemon)

  • 1 tablespoon cilantro leaves

PREPARATION

  1. Warm olive oil and curry powder over low heat until fragrant. Transfer to a bowl to cool completely. 

  2. Combine spice-oil mixture with softened butter and preserved lemon until uniform in color. Add cilantro leaves. Taste and adjust salt accordingly. 

  3. Place in a container (or form into log) and refrigerate. Your curry compound butter will keep in the fridge for up to 2 weeks or in the freezer for up to 1 month. Enjoy!

Recipe developed in collaboration with Hannah Tierney.

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