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Spiced Doughball Bread Sticks With Spicy Hellman’s Mayonnaise Dip
4 months ago, 4 min read
Chef Peter Sidwell’s Spiced Doughball Sticks with Spicy Mayonnaise & Mango Chutney
Chef Peter Sidwell’s spiced doughball sticks with spicy Hellmann’s Mayonnaise dip and mango chutney show how simple ingredients already in the kitchen can be transformed into a high-impact, profitable dish. Chefs’ Selections Doughballs are rolled, cut into strips, brushed with spiced butter and baked until crisp and golden, then served with a creamy spiced mayonnaise and sweet mango chutney.
Low Waste, High Impact: Easy to prepare, simple to portion and ideal for specials boards, light bites or sharing menus, this dish is a smart way to maximise stocked ingredients, reduce waste and turn a low-cost base ingredient into a menu-worthy plate with strong margins.
Ingredients
Serves: 12
For the Dough Sticks:
200g
Salted butter
Salted butter
For the Spicy Mayonnaise Dip:
150g
Hellmann’s Mayonnaise
Hellmann’s Mayonnaise
2
Limes, juiced
Limes, juiced
For the Mango Chutney Dip:
100g
Mango chutney
Mango chutney
2 tsp
Nigella seeds
Nigella seeds
Method
Thaw and roll the doughballs.
Remove the doughballs from the freezer and leave them to thaw before rolling each one out into a 12-inch round.
Remove the doughballs from the freezer and leave them to thaw before rolling each one out into a 12-inch round.
Cut into strips.
Using a pizza wheel, cut the rolled dough into strips approximately 2–3cm wide.
Using a pizza wheel, cut the rolled dough into strips approximately 2–3cm wide.
Prove the dough.
Transfer the dough strips onto a non-stick baking tray and leave to prove for 30 minutes.
Transfer the dough strips onto a non-stick baking tray and leave to prove for 30 minutes.
Make the spiced butter.
Melt the butter in a pan with the cracked black pepper, garlic granules, dried oregano and crushed chillies.
Melt the butter in a pan with the cracked black pepper, garlic granules, dried oregano and crushed chillies.
Brush and bake.
Brush the dough strips with the spiced butter, then bake in a preheated oven at 190°C for 15–20 minutes, or until crisp and golden.
Brush the dough strips with the spiced butter, then bake in a preheated oven at 190°C for 15–20 minutes, or until crisp and golden.
Finish the dough sticks.
Once baked, brush with a little of the remaining spiced butter before serving.
Once baked, brush with a little of the remaining spiced butter before serving.
To Make the Dips
Make the spicy mayonnaise.
Place the Hellmann’s Mayonnaise into a mixing bowl with the curry powder, ground ginger, garlic powder, paprika and turmeric.
Place the Hellmann’s Mayonnaise into a mixing bowl with the curry powder, ground ginger, garlic powder, paprika and turmeric.
Add the lime.
Add the lime juice and whisk until smooth.
Add the lime juice and whisk until smooth.
Chill until required.
Transfer the spicy mayonnaise to a storage container and chill until needed.
Transfer the spicy mayonnaise to a storage container and chill until needed.
Prepare the mango chutney.
Mix the mango chutney with the nigella seeds until evenly combined.
Mix the mango chutney with the nigella seeds until evenly combined.
To Serve
Warm the dough sticks.
Warm the bread sticks in the oven for 5 minutes before service.
Warm the bread sticks in the oven for 5 minutes before service.
Portion the dips.
Spoon the spicy Hellmann’s Mayonnaise into a serving bowl and place the mango chutney into a separate pot.
Spoon the spicy Hellmann’s Mayonnaise into a serving bowl and place the mango chutney into a separate pot.
Garnish.
Garnish the mayonnaise with fresh pomegranate seeds and a few sprigs of coriander cress.
Garnish the mayonnaise with fresh pomegranate seeds and a few sprigs of coriander cress.
Serve.
Fold parchment paper into a cone and place the warm dough sticks inside for an easy, attractive presentation alongside the two dips.
Fold parchment paper into a cone and place the warm dough sticks inside for an easy, attractive presentation alongside the two dips.
This recipe is ideal for using doughballs already held in stock. Prepare the dips ahead of service and warm the dough sticks to order for a quick, visually appealing sharing dish with minimal service-time preparation.
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