First-time restaurateur Tim Price has launched The Silver Birch in London's Chiswick, with former Kym's and XU head chef Kimberley Hernandez overseeing the kitchen.
Large pinch ground cayenne pepper
Fresh black pepper
Method
Combine all the ingredients (except the pastry) in a food processor and blitz until smooth. Season with black pepper to taste.
Lay your pastry on a surface and spread the mixture over, leaving a 1cm border all around the edges.
Now roll the pastry up along the long side so you end up with a Swiss roll type shape. Roll back in the paper the pastry came in and chill in the fridge for 30 minutes.
Pre-heat the oven to 200C. Line a baking sheet. Cut the dough into pieces just a bit wider than 1cm and place on the lined sheet. Bake for 20 to 25 minutes until golden.
Large pinch ground cayenne pepper
Fresh black pepper
Method
Combine all the ingredients (except the pastry) in a food processor and blitz until smooth. Season with black pepper to taste.
Lay your pastry on a surface and spread the mixture over, leaving a 1cm border all around the edges.
Now roll the pastry up along the long side so you end up with a Swiss roll type shape. Roll back in the paper the pastry came in and chill in the fridge for 30 minutes.
Pre-heat the oven to 200C. Line a baking sheet. Cut the dough into pieces just a bit wider than 1cm and place on the lined sheet. Bake for 20 to 25 minutes until golden.
Large pinch ground cayenne pepper
Fresh black pepper
Method
Combine all the ingredients (except the pastry) in a food processor and blitz until smooth. Season with black pepper to taste.
Lay your pastry on a surface and spread the mixture over, leaving a 1cm border all around the edges.
Now roll the pastry up along the long side so you end up with a Swiss roll type shape. Roll back in the paper the pastry came in and chill in the fridge for 30 minutes.
Pre-heat the oven to 200C. Line a baking sheet. Cut the dough into pieces just a bit wider than 1cm and place on the lined sheet. Bake for 20 to 25 minutes until golden.