Barber’s 1833 calzone and garlic dip canapés

Barber’s 1833 calzone and garlic dip canapés
  • Time 2.5 hours minutes
  • Serves 8 or more
  • Easy
    • 190g of grated Barber’s Cheddar
    • 2 tablespoons olive oil
    • 10g Butter
    • 375g flour
    • 7g yeast
    • 225ml warm water
    • 4 cloves of garlic
    • 1 small onion
    • 100ml white wine
    • Salt and pepper
    • 2 x Cardamom pods crushed
    • 1\2 teaspoon ginger powder
    • 1x Fresh bay leaf
    • Finely grated nutmeg to taste
    • Smoked paprika
    • Plum tomatoes 1 tin.
    • Thyme
    • 500ml Single Cream
      1. Put the flour (375g) into a large bowl, then mix in the yeast (7g), salt (1 teaspoon) and sugar (1 tablespoon).
      2. Add the warm water (225ml) and the olive oil (2 tablespoons) and mix together until you have a soft, fairly wet dough.
      3. Turn onto a lightly floured surface and knead for 5 mins until smooth
      4. Allow the dough to rise for approximately 2 hours
      5. In a heavy based pan add the remaining cider (350ml) and bring to the boil.
      6. To the boiling cider add the spices, 1tsp of ginger, grated nutmeg, Cardamom and bay leaves. Allow the cider to reduce down by 50%
      7. Now add the cream and a nob of butter to the cider and bring back to the boil. Reduce the sauce further and then simmer, add half a teaspoon of cornflour to thicken the sauce to a suitable consistency for dipping
    Tomato Sauce
      1. Peel and roast 3 cloves of garlic and the small onion
      2. Add the onion and garlic to small pan after they have been roasted, pour in the white wine and reduce the alcohol off
      3. Add the smoked paprika and some thyme to taste
      4. Now add the tin of tomatoes and reduce down. Remove from heat and blend.
    Garlic Cheddar Dip
      1. In another small pan add a knob of butter.
      2. Peel and crush the remaining garlic and add to the pan with the butter, cook until soft.
      3. Pour in 250ml of cream and bring to the boil
      4. Now stir a generous handful of grated 1833.
      5. Reduce sauce until it is a dipping consistency
    Make the Calzones
    1. Take a cookie cutter, around the diameter of a tea cup. Spread the rounds with a teaspoon of the tomato sauce Put a generous pinch of grated 1833 and fold over to make small parcels Push the edges down with a fork and sprinkle with finely grated cheddar. Cook in a hot oven at 220 °C until golden Serve with the the warm cheesy garlic dipping sauce.