I recently received a Gourmet Garden product pack so I could enter the Blog Off / Cook Off competition which challenges the blogging community to show off their culinary skills and create fabulous dishes with Gourmet Garden. Even the most mundane every day recipe can be livened up with herbs and spices. If my dish is good enough I might make it through to the London cook off final in early 2013 for a chance to win a trip to Australia and £3,000 fee to become a 12-month ambassador for Gourmet Garden.
Rather than just cook one dish I decided to cook a 3 course meal for my family and let them decide which recipe used the herbs and spices the best and this would be my competition entry.
My first dish was Thai Prawn Salad, this dish used the Thai spices and Coriander provided. (Keep a look out for this recipe appearing on my blog)
My second dish and entry to the competition is a Chilli Chicken Pizza, this dish used the Chilli, Garlic and Basil provided.
I used 3 Teaspoons of the Gourmet Garden Chilli to marinade my Chicken
The Chicken was marinated for 6 hours before use so it could soak in the flavour and heat from the Chilli.
Two teaspoons of Garlic and One teaspoon of Basil was added to 200g of Tinned Tomato to make the pizza base sauce
Ingredients to Make my Pizza Dough:
175g Plain Flour
1 Teaspoon Salt
1 Teaspoon dried yeast
1/2 teaspoon caster sugar
1 tablespoon Olive Oil
Preheat oven to 220°C and preheat baking sheet.
Sift the dry ingredients into a bowl and make a well in the centre of the mixture, add the olive oil and pour in 120 ml of warm water. Mix to a dough using a wooden spoon and finish off by using your hands. Transfer the dough to a flat work surface.
Knead the dough for 3 minutes and until it is springy and elastic. Transfer the dough to a clean bowl and cover it with a damp tea towel. Leave the dough until it looks as though it has doubled in size.
Place the dough on to a work surface that has been sprinkled generously with flour to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Dust your rolling pin with flour and roll the dough out to a shape that fits your baking tray.
Using a thick oven glove, very carefully lift the baking sheet out of the oven and oil with a pastry brush. Lift the pizza base on to the baking sheet and cover with your topping
Bake the pizza on a high shelf for 10-12 minutes.
I used a light covering of my Tomato sauce, Chilli Chicken, Red Peppers, Mushrooms and Mozzarella Cheese and finished off with a sprinkle of Oregano.
My final dish which came in close second to the Pizza was a Sticky Toffee Pudding cake, this dish used the ginger provided. (Keep a look out for this recipe appearing on my blog)