Leek and mascarpone dip with pepper wafers

AT A GLANCE

  • Serves 10 people

  • 20 gm butter, coarsely chopped
  • 2 leeks, thinly sliced
  • ½ garlic clove, finely chopped
  • Finely grated rind and juice of 2 lemons
  • 60 ml dry white wine
  • 500 gm mascarpone
  • To serve: finely chopped chives
  •  
  • Pepper wafers
  • 1¾ tsp dried yeast
  • 350 gm bread flour
  • 1½ tbsp olive oil, plus extra for drizzling
  • 3 tsp freshly ground black pepper
01   Melt butter in a saucepan over medium-high heat, add leek, garlic and lemon rind and stir occasionally until tender (5-6 minutes). Add lemon juice and wine, simmer until liquid is completely reduced (2-3 minutes), then stir occasionally until leek is lightly caramelised (3-4 minutes). Set aside to cool, process in a food processor until finely chopped, season to taste, stir in mascarpone to just combine (don’t overmix or mixture may split) and refrigerate until required. Scatter with chives to serve. Makes 2 cups and will keep refrigerated in an airtight container for a week.
02   For pepper wafers, stir yeast and 250ml lukewarm water in a large bowl to dissolve, then set aside in a warm place until foaming (4-5 minutes). Stir in flour, oil, pepper and 1 tsp sea salt, turn out onto a lightly floured surface and knead until smooth and elastic (4-5 minutes). Place in a lightly oiled bowl, turn to coat, cover with plastic wrap and set aside until doubled in size (30-40 minutes). Preheat oven to 200C. Knock back dough, divide into 8 pieces and roll out each on a lightly floured surface to a 2mm-thick oval shape. Place each on an oven tray lined with baking paper, prick with a fork, drizzle with extra oil and scatter with sea salt and pepper. Bake in batches, swapping trays halfway through, until light golden (8-10 minutes). Remove from trays, place straight on oven racks and bake until golden (2-3 minutes). Set aside to cool completely, then break into pieces. Wafers will keep in an airtight container for 5 days.
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