SPICED DOUGHBALL BREAD STICKS WITH SPICY HELLMANN’S MAYONNAISE DIP AND MANGO CHUTNEY
Chef Peter Sidwell’s spiced doughball sticks with spicy Hellmann’s Mayonnaise dip and mango chutney shows how simple ingredients already in the kitchen can be transformed into a high-impact, profitable dish. Using Chefs’ Selections Doughballs and a flavour-packed blend of herbs
and spices, leftover doughballs are rolled, cut into strips, brushed with spiced butter and baked
until crisp and golden to create a versatile sharer with strong visual appeal and broad customer
appeal. Served with a creamy, spiced Hellmann’s Mayonnaise dip and sweet mango chutney
finished with nigella seeds, the dish balances heat, richness and sweetness while elevating
a low-cost base ingredient into a menu-worthy plate. Easy to prepare, simple to portion and
ideal for specials boards, light bites or sharing menus, it’s a smart example of how operators can reduce waste, maximise stocked ingredients and deliver great flavour with strong margins
Ingredients
Serves 12
For the dough sticks:
6 Chefs’ Selections doughballs (340g) (L1363)
200g salted butter (MSBUT)
1 tbsp Chefs’ Selections cracked black pepper (TLBPC)
1 tbsp Chefs’ Selections garlic granules (1560)
1 tbsp Chefs’ Selections dried oregano (806)
1 tsp Chefs’ Selections crushed chillies (TLCC)
For the spicy mayo dip:
150g Hellmann’s mayonnaise (5174)
1 tsp Chefs’ Selections curry powder (CSCPM)
1 tsp Chefs’ Selections ground ginger (831)
1 tsp Chefs’ Selections garlic granules (1560)
1 tsp Chefs’ Selections paprika (835)
1 tsp Chefs’ Selections ground turmeric (836)
Juice of 2 limes (RL227S)
For the mango chutney dip:
Method
- Remove the doughballs from the freezer and leave them to thaw before rolling each one out into a 12-inch round.
- Using a pizza wheel, cut the rolled dough into strips approximately 2–3cm wide.
- Transfer the dough strips onto a non-stick baking tray and leave to prove for 30 minutes.
- Meanwhile, melt the butter in a pan with the cracked black pepper, garlic granules, dried oregano, and crushed chillies.
- Brush the dough strips with the melted butter, then bake in a preheated oven at 190°C for 15–20 minutes, or until crisp and golden.
- Once baked, brush with a little of the remaining butter before serving.
To make the dips:
- Place the mayonnaise into a mixing bowl with the curry powder, ground ginger, garlic granules, paprika and turmeric.
- Add the lime juice and whisk until smooth.
- Transfer to a storage container and chill until needed.
- Mix the mango chutney with the cumin seeds.
To Serve:
- Warm the Dough Ball strips in the oven for 5 minutes before service.
- Spoon the spicy Hellmann’s mayonnaise into a serving bowl and place the mango chutney into a separate pot.
- (Optional) Garnish the mayonnaise with fresh pomegranate seeds and a few sprigs of coriander cress.
- (Optional) Fold parchment paper into a cone and place the warm dough ball strips inside for easy, attractive service alongside the dips.
