Spooky Marmite Snakes With ‘Bloody’ Tomato Sauce
In this recipe, your Marmite breadstick snakes will be slithering alongside a spicy tomato ‘blood’ dip. You’ll even make eyes and a tongue for your snakes – a great one to get the kids involved (feel free to leave the chilli out of the dip!)
Spooky Marmite Snakes with ‘Bloody’ Tomato Sauce Recipe
Serves 4-6 people
Cook time: 1 hour + 1 hour prove time
200g strong white bread flour
4g fast action yeast
½ tsp sugar
2 tbsp Marmite
2-3 tbsp chopped thyme leaves
1 red pepper
200g tin chopped tomatoes
1 red chilli (optional)
Handful black olives
2 tbsp black sesame seeds
Make the Marmite snakes
Step 1 Dissolve the Marmite into a jug of 125ml lukewarm water.
Step 2 Add the bread flour, sugar, thyme leaves and yeast to a large bowl then gradually add the Marmite water while using your hands to bring the mixture together to form a dough.
Step 3 Knead the dough on a clean worktop for 5-10 min or until smooth and elastic (if your dough is sticking, add a sprinkle of flour to the surface).
Step 4 Once smooth, add the dough back into the bowl and cover with a piece of lightly oiled clingfilm. Leave in a warm place to rise for 45 min-1 hour or until doubled in size.
Step 5 Meanwhile, deseed the red pepper and cut out some small slivers to use for the snakes’ tongues – keep these aside for later.
Step 6 Chop the black olives into small pieces for the snakes’ eyes and line 2 large baking trays with non-stick baking paper.
Step 7 Pre-heat the oven to 190ºC (170ºC fan)
Step 8 Once the bread dough has doubled in size, knock out the air, knead until smooth and take the dough out of the bowl. Divide the dough into 20g balls – you should have around 15.
Step 9 Use your hands to lightly oil a bamboo skewer. Take one ball of dough and use your fingers to gently roll the ball out into a rope. Twist the rope around the bamboo skewer to create a snake shape, pressing down one end with your thumb to make a round snake’s head.
Step 10 To decorate, firmly press in two pieces of olive for the eyes, then use the pointy end of another skewer to make a small hole for the mouth and press in a pepper sliver for the tongue. Once decorated, transfer them onto a baking tray.
Step 11 Continue until you have made all your snakes then brush with olive oil, and sprinkle with black sesame seeds and a pinch of salt.
Step 12 Bake for 18-20 min or until golden brown, puffed up and crispy. Then remove from the oven, let cool for 2-3 min then carefully remove the bamboo skewers (if they feel stuck, give them a gentle twist and they should loosen)
Make the tomato ‘blood’ dipping sauce
Step 1 Chop the rest of the pepper into bite-sized pieces. If using, finely chop the red chilli.
Step 2 Heat a saucepan over medium heat with a drizzle of olive oil. Once hot, add the chopped pepper and chopped chilli with a pinch of salt and black pepper. Cook for 5-6 min or until starting to soften then add in the chopped tomatoes and continue to cook for a further 8-10 min or until thickened.
Step 3 Turn off the heat and let the mixture cool. Once cooled, add your sauce to a food processor and blitz until smooth.
Step 4 Serve the Marmite snakes with the tomato ‘blood’ dip, and why not try a Marmite Old Fashioned cocktail too!
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