Tag: recipes

2 rashers streaky bacon, rind removed
450g self-­raising flour, plus extra for dusting
generous pinch salt
pinch baking powder
1 tsp English mustard powder
110g unsalted butter, diced
1 free­-range egg, lightly beaten
50ml double cream
2 tbsp ready-­made onion marmalade, plus extra to serve
200ml full ­fat milk
Method

1. Preheat the oven to 180C/350F. Preheat the grill to a medium­-high setting. When the grill is hot, grill the bacon for 2-­3 minutes on each side, or until crisp and golden ­brown. Set aside on a plate lined with kitchen paper. When cool enough to handle, crumble into small pieces. Set aside until needed.
2. Sift the flour, salt and baking powder into a large mixing bowl. Stir in the mustard powder.
3. Add the diced butter to the bowl, then rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.
4. Make a well in the centre of the dry mixture and add the beaten egg and cream, gradually drawing the dry mixture into the wet mixture using a wooden spoon.
5. Stir in the onion marmalade and reserved bacon pieces, then gradually stir in enough milk to make the mixture come together
as a soft dough. (The mixture should not be sticky.)
6. Dust a clean work surface with a little flour. Turn the dough out onto the work surface and roll it out to a thickness of 2.5cm/1in. Stamp out twelve 5cm/2in rounds from the dough using a cookie cutter, placing them onto a non­stick baking sheet as you go.
7. Bake the scones in the oven for 15­-20 minutes, or until risen and golden ­brown. Set aside to cool on a wire rack for at least 10 minutes before serving.

The scones will keep in an airtight container for 2­-3 days. Otherwise, freeze and toast lightly to serve.

For extra golden ­brown and crunchy scones, brush the tops with a little more beaten egg and smear with a little more onion marmalade before baking

2 russet potatoes, sliced
500g skirt steak
4 Tbsp. olive oil
Salt (to taste)
Pepper (to taste)
2 tsp paprika
115g shredded cheddar cheese
60g shredded Monterey jack cheese
Sour cream
Salsa (optional)
2 minced green onions

Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
Lay the potatoes on a baking sheet and bake at 450˚F / 230˚C for 20 minutes.
Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
Let the steak rest for 10 minutes, then slice into cubes.
In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese. Broil for five minutes or until the cheese is melted.
Serve immediately with sour cream, salsa, green onions or any topping of choice.

2 packs cinnamon roll dough with icing
4 eggs
125ml cup milk
1 tbsp cinnamon
1 tsp vanilla extract
30g butter
2 granny smith apples, diced
200g brown sugar
Vanilla ice cream

Preheat oven to 375F/190C.

Cut the cinnamon roll dough into 3 even strips, then cut those strip in 3 pieces, making 9 pieces total per cinnamon roll. Set aside the icing.

In a medium bowl, combine eggs, milk, cinnamon, and extract, stirring until smooth. Set aside.

In a pan over medium heat, combine butter, apples, and brown sugar, cooking until sugar starts to caramelize, about 10 minutes. Remove from heat.

Sprinkle the cinnamon roll dough pieces evenly in a 9×9 baking tray. Pour the egg mixture on top, followed by the apples. Drizzle the reserved icing on top.

Bake for 25-30 minutes, until golden brown. Serve with ice cream!

2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) Dijon mustard
1 tablespoon (15 ml) whole-grain mustard
1 egg yolk
1 tablespoon (15 ml) capers, drained and chopped
2 teaspoons (10 ml) sambal oelek
1/4 cup (60 ml) olive oil
1 1/2 lbs (675 g) beef top round, very fresh (not tenderized)
2 tablespoons (30 ml) chopped parsley
3 tablespoons (45 ml) chopped fresh chives
3 tablespoons (45 ml) finely chopped shallot
3 tablespoons (45ml) finely chopped cornichons
Salt and pepper

30 minutes prior to preparation, put meat in the freezer. This will help with the cutting into fine slices.

In a large bowl, combine the lemon juice, mustards, egg yolk, capers, and sambal oelek. Drizzle in the oil, whisking constantly. Adjust the seasoning.

With a knife, finely chop the meat. Add to the dressing with the herbs and shallot and stir to combine. Season with salt and pepper. If desired, add sambal oelek or tabasco, to taste. Keep beef mixture chilled until ready to serve.

Serve the tartare with toasted baguette slices, homemade fries, and a green salad.

Brunch Sangria

1 pink grapefruit
1 navel orange
2 limes
250ml Cointreau
750ml (1 bottle) Prosecco
500ml plain or citrus sparkling water

Slice the citrus fruit into half moons. Mix with the Cointreau in a pitcher. Add the Prosecco and cover the pitcher tightly with plastic wrap. Refrigerate overnight.

When ready to serve, top off the pitcher with sparkling water and serve with lime or orange wedges.

1 packet puff pastry
1 beaten egg (for egg wash)
1-2 teaspoons paprika (or cayenne pepper – both optional)
150g cheddar cheese
10 rashers streaky bacon
Brown sugar
Fresh rosemary (minced)

1) Roll out the pastry and brush with the beaten egg.
2) Sprinkle on the paprika and cheese evenly, then sprinkle flour on a rolling pin and flatten down.
3) Cut into 1/2 inch wide strips, then fold in half and pinch the ends together. Gently twist pastry.
4) Wrap bacon around the twists.
5) Sprinkle on brown sugar and minced rosemary.
6) Bake at 190°C for 45-50 minutes, turning halfway through to make sure they are golden brown all over.

1 Tbsp. canola oil
2 chicken breasts, finely diced
salt and pepper to taste
1 Tbsp. chili powder
125ml barbecue sauce
350g-ounce bag of tortilla chips
150g shredded cheese blend
1 red onion, finely sliced
1 tomato, diced
8 bacon strips, cooked and crumbled
2 Tbsp. parsley, finely chopped
60ml sour cream

Preheat oven to 350F/175C. Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, and chili powder for two to three minutes. Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.

In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients. Bake for 15 minutes.

Drizzle the sour cream on top. Serve!

Meat Topping Ingredients

500g lean ground beef or lamb or a mix of both
1 large red onion finely chopped
1 large ripe tomato, finely chopped
1 teaspoon of freshly squeezed lemon juice (optional)
15g of finely chopped Parsley leaves
2 tsp of 7-spices (see below)
1-2 tsp of salt
a dash of cayenne pepper

Dough Ingredients

1 cup lukewarm water
1 tbsp instant yeast
1.5 yspsugar
3 cups flour
1 tsp salt
1/4 cup oil (corn, sunflower or canola)

Lebanese 7-spice mixture

1 tablespoon finely ground black pepper
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground Ginger

Mix all the spices and store in a hermetically sealed container away from both heat and light.

Prepare the dough

Mix the warm water with the sugar and instant yeast. Set aside until yeast grows and forms a foamy top layer.

In a large bowl we mix the flour and salt. Add the oil and rub in your fingers with the flour mixture.

Add the water and yeast mixture to the flour mixture and mix. Mix first with a spoon and then start kneading the dough. Knead the dough on a flat surface vigorously for 5 to 10 minutes. Keep kneading the dough until it is soft and elastic. To test if dough is ready, take a small piece of dough and stretch it between your fingers as you would a gum to make a balloon. If the dough breaks easily you need to knead it more, but if it stretches and forms a thin dough layer, the dough is ready.

Grease the inside of the bowl with 1 teaspoon oil, and place the dough inside. Cover the bowl with the damp towel and place it in a warm place. Set the dough aside to rest and rise (doubles its size). It is very important that we give the dough enough time to rise. To check if the dough is ready, press your thumb in the dough and remove it. If the dough springs back quickly then it needs more time to rest, if the hole made by your figure doesn’t fade, then your dough is ready.

After the dough has risen, we knead again for about one minute, and leave it in a warm place to rest and rise again. The resting period this time is much shorter. After the dough has risen the second time it is ready.

Prepare the meat topping

Heat the oil and add the chopped onions. Sauté onions until soft (before it changes its color). When onions are soft, add the minced meat and spices. Mix and toss until the meat is cooked.

When the meat is cooked and most of the meat juices evaporate (as the meat cooks it releases a lot of juices), add the chopped tomatoes. Mix well and simmer over medium heat until half the tomato water evaporates. Be careful not to cook it to the point that all the tomato water evaporates, as when the meat filling cools it will condense, and we want there to be enough water that when the filling cools it remains slightly moist.

Close the fire, then add the chopped parsley. Set aside to cool.

Assembly

Preheat oven to 225C

Once dough is ready, make it into rounds of 6 inches in diameter and 1/2 inch thick. Place dough on baking tray that has had some flour sprinkled on.

Spread 3-4 tablespoons of meat topping evenly on every dough.

Bake for about 10 minutes or until dough turns golden.

Serve hot along with any of the following side toppings: additional cayenne pepper, freshly squeezed lemon juice or Tabasco sauce

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Update: my first attempt was a solid 7/10. The dough gave me issues, but this blog exert will help for next time:

It sounds to me as though you may not be using enough liquid.   Try increasing the hydration.  Are you weighing your ingredients?  The flour should be sifted and spooned into the  dry-measure cup, then leveled with a straight edge blade, if you are measuring by volume.  (1 cup weighs 4 1/4 oz)

Are you scooping the flour out of the bag (container) with the measuring cup or are you sifting it into the cup?  In the first case the flour could weigh as much as 5 oz. per cup in the second case it will weigh about 4 1/4 oz/cup.

I scooped the flour, so my ratio was probably way off. I could feel the dough not kneading properly. It rose OK, and tastes fine. Next time though, I need to roll/stretch it out thinner.

Ingredients

For the pulled pork:
1kg boneless pork shoulder
2 tsp kosher salt, plus more
Freshly ground black pepper
2 tbsp vegetable oil
1 medium onion, thinly sliced
700ml beer (2 cans)

Buns And Assembly:
250ml milk
1 envelope active dry yeast (about 2 1/2 tsp.)
1 tbsp light brown sugar
400g all-purpose flour
2 tsp kosher salt
1 tsp baking powder
60g unsalted butter, room temperature
Nonstick cooking oil spray
3 tablespoons baking soda
1 large egg, beaten to blend
Flaky sea salt
Dijon mustard, cornichons, and cold beer (for serving)

Beer-Braised Pork Shoulder
Preheat oven to 325F/165C. Season pork with pepper and 2 tsp. salt. Heat oil in a medium Dutch oven or other heavy pot over medium high heat and cook pork until golden brown on all sides, 8–10 minutes. Stir in onion to coat, then add beer and bring to a simmer. Cover and cook in oven until pork is falling apart, 2 1/2–3 hours. Let cool slightly. Shred pork with 2 forks, mixing with braising liquid and onion; season with salt and pepper. Pork filling can be made 5 days ahead. Let cool; cover and chill.

Buns And Assembly
Gently warm milk in a small saucepan over medium heat until warm (do not let it get hot). Transfer to the bowl of a stand mixer and whisk in yeast and brown sugar. Let sit until yeast starts to foam, about 5 minutes. Add flour, salt, baking powder, and butter and knead with dough hook until dough is smooth and elastic, about 5 minutes. (Dough should not be sticky or tacky.) Lightly coat a medium bowl with nonstick spray and transfer dough to bowl. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in size, 1 1/2–2 hours. Alternatively, cover dough and chill overnight.

Preheat oven to 425F/220C. Divide dough into 10 pieces. Using the palm of your hand, gently roll pieces on an unfloured surface into balls. Loosely cover with plastic wrap and let stand 10 minutes.
Using the palm of your hand, flatten each ball into 3″/10cm diameter rounds. Place 2 tbsp pork filling in the center of each round. Bring up edges and pinch together to create a parcel. Gently roll buns, seam side down, to close.

Bring 2L salted water to a boil and add baking soda. Line a rimmed baking sheet with parchment paper and spray with nonstick spray. Working in batches, boil buns 2 minutes (they will puff up and float, so don’t crowd the pot). Using a slotted spoon, transfer to prepared baking sheet, spacing about 1 1/2” apart. Brush buns with egg and sprinkle with sea salt.

Bake, rotating halfway through, until golden brown, 20–25 minutes.

Serve immediately with mustard, pickles, and beer.

Ingredients (Makes 70 to 80 dumplings)
1/2 medium head chinese cabbage
1 tablespoon kosher salt
500g ground pork
1 bunch green onions, thinly sliced (about 1 cup)
1 bunch coriander, minced (about 3/4 cup)
3 tbsp soy sauce
2-inch piece fresh ginger finely minced (about 3 tbsp)
2 large eggs, whisked
1 (350g) package round dumpling, wonton, or gyoza wrappers

Assembling the dumplings

Slice the half-head of cabbage down its length, through the root, to make 2 quarters. Then slice each quarter into very thin strips, cutting cross-wise. Toss the slices with the salt in a large mixing bowl and set aside for 5 to 10 minutes. While it rests with the salt, the cabbage will start to release liquid. When it’s ready, grab handfuls of the cabbage and squeeze out the water. Transfer the squeezed cabbage to another mixing bowl. To the bowl with the squeezed cabbage, add the ground pork, sliced green onions, coriander, soy sauce, ginger, and eggs. Work the mixture together with your hands until fully combined.

Clear a large space on the counter. Set a small bowl of water, the bowl of filling, and a parchment-lined baking sheet nearby. Open the package of dumpling wrappers and arrange a few on the work space in front of you. Place 1 scant tablespoon of filling on each dumpling wrapper. It doesn’t look like much filling, but using any more gets messy and makes the dumplings hard to pleat closed! Once you get the hang of pleating the dumplings, you can try adding a bit more. Dip your finger in the bowl of water and run it around the edge of the dumpling. This will help it to seal closed.

Lift the dumpling from the work surface and fold it in half. Press the top closed. Use your opposite thumbs to fold a tiny pleat on either side of the dumpling, then press firmly to seal the dumpling closed. You may need to dab a little water under the pleat to make it stick closed.Repeat. Continue filling and pleating the rest of the wrappers using the remaining filling. As you finish each dumpling, line it up on the parchment-lined baking sheet.

You can cook the dumplings immediately, or freeze them on the baking sheet. Once frozen solid, gather them into a freezer container and keep frozen for up to 3 months.

Cooking the Dumplings
Sear the dumplings in a skillet:
Film a skillet with about a tablespoon of oil and warm over high heat. When the oil is shimmering, arrange the dumplings in the pan as close as they’ll fit without actually touching. Cook until the bottoms have turned brown and golden. Pour 3 tablespoons of water in the pan — the water will immediately sizzle and begin to steam. Cover the pan immediately and reduce the heat to low. Cook the dumplings for 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen. When done, the wrappers will appear translucent and noodle-like; the filling will be opaque and warmed through (you can cut one open to check). Transfer the cooked dumplings to a plate and serve with soy sauce or other dipping sauce.

Steamed dumplings:
Line a steamer basket with parchment and steam over simmering water for about 6 minutes if fresh, 8 minutes if frozen.