The 200-year-old Truro pub, which has been run by Tom and Kate Hannon for the past eight years, is more than 200 years old and has won a number of accolades, including Best Sustainable Pub at the Great British Pub Awards (GBPA) 2023.
Here, chef-patron Tom Hannon details how to make the Top 50 Gastropub’s chorizo and onion brioche, which pairs well with a hearty stew or casserole and also works well as a starter.
Chorizo and onion brioche:
Ingredients:
Dough
- 300g Strong bread flour
- 150g butter, room temperature
- 25g caster sugar
- 10g fresh yeast
- 3 medium eggs
- 6g salt
Onion Compôte
- 1 tbsp rapeseed oil (or veg oil)
- 2 medium onions, sliced
- 130g Chorizo, sliced (into matchsticks)
- 10 Sprigs thyme, leaves only
- 50g Parmesan, grated
Egg Wash
- 1 medium egg
- Splash of milk
Method:
- Take all dry ingredients for the dough and mix together using an electric mixer
- Once the dry ingredients are combined, add the eggs, mix until combined then add the butter
- Once the dough has come together remove the bowl from the mixer and cover with a damp cloth
- Leave to rest in the fridge for 5 hours
- Sweat off the sliced onion, chorizo and thyme on a medium heat in the rapeseed oil, constantly stirring, until the onions are soft and a light golden brown in colour
- Remove from the pan and place on kitchen paper to drain excess oil
- Remove the dough from the bowl and roll out flat, to approx. 5mm thickness
- Sprinkle the onion compôte mix evenly over the surface and add the grated parmesan on top
- Roll the dough up into a sausage (think jam roly poly) and cut into approx. 5cm slices.
- Place the portions into greased circular dress rings / moulds so you can see the swirl of the onion compote on top.
- Egg wash the tops
- Place them on a baking tray and cover with a damp cloth
- Keep them in a warm dry place until the dough has doubled in height (when in dress rings), or doubled in size if making a loaf
- Bake at 160˚c for 16 minutes
To take part in The MA's Dish Deconstructed series please contact rebecca.weller@wrbm.com. Check out the previous Dish Deconstructed here.
