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Dough Revival (Fried Pizza) with Smoked Açai Dip, Beef Stew, Vatapá Dip and Chilli Crab Sauce
Dough Revival (Fried Pizza) with Smoked Açai Dip, Beef Stew, Vatapá Dip and Chilli Crab Sauce – Recipe

This innovative dish brings the core element of borderless cuisine to life: celebrating the interconnectedness of global cultures through food. An iconic Singapore chilli crab sauce for dipping addresses the move to fast-paced eating. The deep-fried dough is topped with sumac and accompanied by more dips that showcase different cultures and culinary techniques: Brazilian moqueca, smoky açaí, rarebit espuma and a cottage pie mix.

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Ingredients per serve

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What you need

This innovative dish brings the core element of borderless cuisine to life: celebrating the interconnectedness of global cultures through food. An iconic Singapore chilli crab sauce for dipping addresses the move to fast-paced eating. The deep-fried dough is topped with sumac and accompanied by more dips that showcase different cultures and culinary techniques: Brazilian moqueca, smoky açaí, rarebit espuma and a cottage pie mix.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Dough

    • Add salt to lukewarm water (500ml per 10 serves). Stir to dissolve.
    • In a stand mixer with dough hook attachment, place the flour, KNORR Vegetable Booster, yeast and sugar. Mix on medium speed.
    • Once combined, turn the speed to low and slowly add ½ of the salted water and then ½ of the extra virgin olive oil. Turn the speed up to medium and add remaining olive oil, then slowly add remaining water until the dough is smooth and slightly sticky.
    • Transfer the dough to a lightly oiled bowl. Cover with cling film and let rise in a warm place for 1 hour or until it has doubled in size.
    • Once the dough is ready, place onto a floured bench and gently knead. Then divide the dough in half and roll each half into a log.

  3. Dough Balls

    • Cut each log into 40g pieces then dust with flour and roll into balls, pinching the edge to seal. Repeat with all the dough. Place balls on a floured tray, cover with cling film and rest for 15 minutes.
    • In a deep frypan, heat enough oil to shallow fry the balls, temperature around 180°C.
    • Working in batches, fry the balls for around 3 minutes or until golden and puffy. Transfer the balls to a cooling rack and repeat until all are cooked. Keep warm.

  4. Vatapá Dip

    • Heat a saucepan over medium heat. Add water (500ml per 10 serves) and KNORR Coconut Milk Powder. Whisk to combine then add the dried fish and reduce heat to simmer. Cook until liquid has reduced by half.
    • Add the vegetable oil and tomato powder, stir and cook for 2 more minutes. Remove from heat and cool completely.
    • Add HELLMANN'S Real Mayonnaise and mix well. Season to taste.

  5. Smoked Açai BBQ Dip

    • Heat the açai purée in a medium saucepan, lower heat to a simmer and reduce the purée by half. Cool.
    • Stir in the KNORR American Chipotle BBQ Sauce.

  6. Beef Stew

    • Heat a large frying pan over high heat. Fry the beef in olive oil until deep brown all over. Remove and set aside.
    • Place the beef, shallot, garlic, thyme, red wine, KNORR Beef Booster and cardamom pods into a CRYOVAC (or similar) bag. Vacuum seal and sous vide for 24 hours at 68°C.
    • When ready, remove the meat from the sauce and shred into small pieces, discard any bone. Pass the sauce through a clean sieve and combine with the shredded beef. Add chopped parsley.

  7. Horseradish Cream

    • Blend the horseradish until smooth. Pass through a fine sieve to remove any lumps.
    • In a saucepan, heat the cream and horseradish and gently bring to the boil. Remove from the heat and add the softened gelatine leaf. Stir until fully combined.
    • Once cooled, pour the cream mix into a syphon gun.

  8. To Serve

    • Place warm pizza dough balls on a large serving platter.
    • Serve the beef in a large tapas-style dish and use the syphon gun to top with the horseradish cream.
    • Place the vatapá dip and smoked açai dip in serving bowls.
    • Serve the dips and beef stew with the warm pizza balls for dipping.
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