[{"content":" Make the levain the night before you want to make the bread. Combine the flour, water and sour dough starter in a clear container and keep on the counter overnight. The levain is ready when it has doubled in size or when a small amount will float in water. To start making the bread combine the flours and water in a large bowl, reserving the extra water for later. Just mix until all the flour is hyrdrated, then cover with a towel and leave for at least 1 hour. This is the autolyse step. Once the autolyse is complete, add the levain to the top of the flour and combine using the Rubaud knead. Leave the dough for 15 minutes to let fermentation start and for the dough to relax a bit. Dissolve the salt in the extra water, then add this to the dough and combine using the Rubaud knead. Leave the dough to relax for 5 minutes. Turn the dough out on to a counter and form a smooth dough by slap and folding for 2-5 minutes. Stop if you see any tears happening. Return the dough to the bowl, cover with a towel and leave to rest. This is the start of the bulk rise step. During the first 2 hours of the bulk rise, stretch and fold the dough every 20 minutes or so. No folds are needed after 2 hours, just leave the dough until it has increased in size by about 20-30% and you can begin to see some air pockets appearing on the surface. The bulk rise should take between 3-4 hours in total in a 19-22°C environment. After the bulk rise has completed, turn the dough onto the counter and leave for 2 minutes before giving it a preshape and then resting for 10 minutes. Apply some flour and give the dough a final shaping before dusting with rice flour and placing in the banneton, covering with a towel and leaving in the fridge overnight for the final proof. The next morning pre-heat a dutch oven or combi cooker in the oven at 230°C. Remove the combi cooker from the oven, turn the loaf from the banneton onto base of the combi cooker and dust with some more rice flour. Using a razor blade, score the length of the dough 2cm from the middle. Make sure to cut at a 90° angle and only about 0.5cm deep (go deeper if using a lower hydration dough). Give the inside of the combi cooker a few mists of water and then cover the lid over the base. Cook in the oven for 20 minutes, remove the lid and then cook for a further minutes or until the crust is the desired colour. ","ingredients":{"bread":[{"amount":400,"name":"white bread flour","units":"g"},{"amount":100,"name":"wholemeal bread flour","units":"g"},{"amount":330,"name":"water","units":"g"},{"amount":100,"name":"levain","units":"g"},{"amount":20,"name":"salt","units":"g"},{"amount":50,"name":"extra water","units":"g"}],"levain":[{"amount":50,"name":"rye flour","units":"g"},{"amount":50,"name":"water","units":"g"},{"amount":20,"name":"sourdough starter","units":"g"}]},"permalink":"/posts/baking/basic-sourdough/","summary":"My basic sourdough bread recipe","title":"Sourdough bread"},{"content":" For the cheesecake, begin by beating the cheese and sugar until smooth. Whisk the eggs separately until soft peaks form, then fold into the cheese mix, along with the vanilla, cream and a small pinch of salt. Grease a small loaf tin with some butter and line with baking paper; grease the paper as well. Pour the mix into the tin, tap it on the counter a few times to settle it, then place in the oven at 220°C for 40 minutes until there is a slight wobble in the centre and the exterior has the characteristic burnt look. Cool the cheesecake on a rack and then fridge it for at least a couple of hours. To make the sauce, combine the sugar and berries in a pan and cook at a low temperature for half an hour until the berries have broken down. Pass through a sieve to remove the seeds and put back on the heat. Add the zest and half the juice of a lemon, as well as finely sliced mint leaves. For a glossier sauce, add a small bit of butter. ","ingredients":{"cheesecake":[{"amount":300,"name":"cream cheese","units":"g"},{"amount":160,"name":"caster sugar","units":"g"},{"amount":2,"name":"buckwheat flour","units":"tbsp"},{"amount":2,"name":"vanilla","units":"tsp"},{"amount":100,"name":"jersey cream","units":"g"},{"amount":2,"name":"eggs"}],"sauce":[{"amount":100,"name":"blackberries","units":"g"},{"amount":4,"name":"icing sugar","units":"tbsp"},{"amount":1,"name":"lemon"},{"amount":4,"name":"mint","units":"leaves"}]},"permalink":"/posts/baking/basque-cheesecake/","summary":"Baked cheesecake with a blackberry sauce","title":"Basque cheesecake"},{"content":" Start by combining the salt and water from the kimchi ingredients. Half the cabbage down the length and soak for an hour in the brine. When done, remove and rinse it to remove the excess salt. Combine all the paste ingredients together and blend until smooth. Rough chop the chives. Spread the paste between the cabbage leaves, adding in chives as you go. When done, spread the remaining paste on the outside of the cabbages. Then place the cabbage in your fermentation crock, pressing the seal down to the level of the cabbage. Leave on the counter for a two days to kick start the fermentation, then place in the fridge for a couple of weeks minimumn. After this, you can pick out of the crock as you need or divide the lot up into smaller mason jars. ","ingredients":{"kimchi":[{"amount":2,"name":"Chinese cabbage"},{"amount":20,"name":"chives"},{"amount":4,"name":"salt","units":"tbsp"},{"amount":500,"name":"water","units":"ml"}],"kimchi paste":[{"amount":14,"name":"garlic","units":"cloves"},{"amount":30,"name":"ginger","units":"g"},{"amount":2,"name":"salt","units":"tbsp"},{"amount":2,"name":"sugar","units":"tbsp"},{"amount":2,"name":"sugar","units":"tbsp"},{"amount":200,"name":"gochugaru","units":"g"},{"amount":50,"name":"gochujang","units":"g"},{"amount":1,"name":"white onion"},{"amount":50,"name":"fish sauce","units":"grams"},{"amount":1,"name":"light soy sauce","units":"tbsp"},{"amount":1,"name":"rice wine vinegar","units":"tbsp"},{"amount":2,"name":"oyster sauce","units":"tbsp"},{"amount":100,"name":"water","units":"ml"}]},"permalink":"/posts/kimchi/","summary":"Korean side dish of fermented cabbage","title":"Kimchi"},{"content":" Start the pork the night before. Trim the belly and score the fat in a criss cross patern. Pat dry with kitchen towel and rub the salt into the skin. Leave uncovered in the fridge until cooking the next day. Rub off any excess salt from the pork, seaon the underside and then put in oven at 170°C for one hour. After the hour has passed, put the oven up to 220°C in the grill plus oven mode. Let the skin bubble up, which should take a few minutes. Careful not to burn it. Let rest for half an hour. For the sauce, toast the sesame seeds, mince the garlic and ginger, then combine all the sauce ingredients together, mixing well. To make the bao, add the yeast to the warm milk, whisk and wait for 10 minutes. Stir all the bao ingredients together, leave for 10 minutes and then work into a smooth dough. Cover the dough and let it rest for a couple of hours until doubled in size. Turn the dough out onto a greased surface and cut out the number of bao servings. Ball them and let them sit for 10 minutes to relax. Cut a square of grease proof paper for each bao. Roll out each ball into an oval shape that is around 0.5cm thick. Put a small bit of peanut oil on the top side of each oval, then fold it in half across the shorter side of the oval so that the oiled side is in the middle. Put each bao on a piece of paper (that should not be much bigger than the half oval). Steam the buns in a steamer basket set for around 8 minutes until white and risen. Cut the pork into bitesize chunks and layer in the buns with the sauce. Serve with kimchi, sweetened nuts (toast and crush the peanuts with the icing sugar), vegetable batons and corriander. ","ingredients":{"bao":[{"amount":300,"name":"bread flour","units":"g"},{"amount":170,"name":"warm milk","units":"g"},{"amount":7.5,"name":"yeast","units":"g"},{"amount":1,"name":"baking powder","units":"tsp"},{"amount":1,"name":"sugar","units":"tsp"},{"amount":0.5,"name":"salt","units":"tsp"}],"pork":[{"amount":1e3,"name":"pork belly","units":"g"},{"amount":20,"name":"bbq rub","units":"g"},{"amount":20,"name":"salt","units":"g"}],"sauce":[{"amount":2,"name":"gochujang","units":"tbsp"},{"amount":4,"name":"garlic","units":"cloves"},{"amount":20,"name":"ginger","units":"g"},{"amount":10,"name":"sesame seeds","units":"g"},{"amount":1,"name":"rice vinegar","units":"tbsp"},{"amount":1,"name":"sesame oil","units":"tbsp"},{"amount":1,"name":"honey","units":"tbsp"}],"toppings":[{"amount":50,"name":"peanuts","units":"g"},{"amount":1,"name":"icing sugar","units":"tbsp"},{"amount":1,"name":"carrots"},{"amount":1,"name":"cucumber"},{"amount":1,"name":"corriander","units":"handful"}]},"permalink":"/posts/korean-bao/","summary":"Korean-style pork belly bao","title":"Korean pork bao"},{"content":" Combine the poolish ingredients the night before you wish to have pizza. Stir until a smooth mixture forms. Leave in the bowl under a towel on the bench, or if the room is warm, in the fridge after a couple of hours standing at room temperature. The next morning, combine the dough ingredients with the poolish and stir into a shaggy dough. Leave it for 30 minutes before kneading it to a smooth consistency, which will take around 5 to 10 minutes. Place in an oiled bowl and cover. Leave until doubled in size, around 4 hours. Divide the dough into the correct number of servings, with each piece weighing around 200 grams for a 10 inch pizza. Form into balls, brush with oil and leave in a proofing box. If you are going to be using later in the evening or the following day, place the dough into the fridge, just make sure you give it and hour or so to warm up when you get it out. Shape the pizzas, add the sauce, then parmesan, toppings and mozerella. Cooking in a preheated pizza oven for a minute or two. Add more parmesan, basil and some oil before eating. ","ingredients":{"dough":[{"amount":700,"name":"tipo 00 flour","units":"g"},{"amount":280,"name":"water","units":"ml"},{"amount":25,"name":"salt","units":"g"}],"poolish":[{"amount":350,"name":"tipo 00 flour","units":"g"},{"amount":350,"name":"water","units":"g"},{"amount":5,"name":"yeast","units":"g"}],"toppings":[{"amount":350,"name":"low hydration mozzarella","units":"g"},{"amount":50,"name":"parmesan","units":"g"},{"amount":150,"name":"pizza sauce","units":"g"},{"amount":50,"name":"nduja","units":"g"},{"amount":20,"name":"basil","units":"leaves"}]},"permalink":"/posts/pizza/","summary":"24h Neapolitan pizza using poolish","title":"Pizza"},{"content":" To make the sauce, dice and caramelise the onion in half the butter, then add the minced ginger and garlic. Once fragrant, add the curry powder and flour and toast for a few minutes before adding the tomato puree and finely sliced apple (skin included). Use a bit of stock if it starts to stick. Once the apple has softened, add the stock and shitake mushroom (this can be rehydrated dry mushroom). Reduce the heat and simmer for 20 minutes. Add the Worcestershire sauce, soy and honey. Blend the sauce and add the remaining butter, keep on a low heat until ready to serve, stirring to prevent a skin from forming. To make the katsu, split each breast in two and pound flat. Dredge in seasoned flour, then egg and then panko. Shallow fry until golden brown and the chicken is fully cooked. Serve the sauce on a bed of rice, top with the katsu, pickled carrots, greens and then sprinkle the remaining toppings. ","ingredients":{"curry sauce":[{"amount":1,"name":"onion"},{"amount":10,"name":"ginger","units":"g"},{"amount":500,"name":"stock","units":"g"},{"amount":4,"name":"garlic","units":"cloves"},{"amount":2,"name":"shitake mushroom"},{"amount":1,"name":"apple"},{"amount":20,"name":"tomato puree","units":"g"},{"amount":50,"name":"butter","units":"g"},{"amount":20,"name":"flour","units":"g"},{"amount":10,"name":"curry powder","units":"g"},{"amount":15,"name":"dark soy","units":"g"},{"amount":15,"name":"Worcestershire sauce","units":"g"},{"amount":25,"name":"honey","units":"g"}],"katsu":[{"amount":2,"name":"chicken breasts"},{"amount":1,"name":"egg"},{"amount":100,"name":"flour","units":"g"},{"amount":100,"name":"panko breadcrumbs","units":"g"}],"to serve":[{"amount":100,"name":"pickled carrots","units":"g"},{"amount":100,"name":"spring greens","units":"g"},{"amount":2,"name":"spring onions"},{"amount":25,"name":"sesame seeds","units":"g"},{"amount":250,"name":"short grain rice","units":"g"},{"amount":1,"name":"[furikake](https://www.wandercooks.com/nori-komi-furikake/)","units":"pinch"}]},"permalink":"/posts/katsu/","summary":"Katsu chicken with a sweet curry sauce","title":"Katsu curry"},{"content":" Dice and saute the onions in olive oil, once soft add in the garlic and anchovy fillet and cook until the anchovy has broken down. Add the white wine and cook off the alcohol. Add the rice and toast for a few minutes before starting to add the stock a ladle at a time. Once the rice has cooked, add the parmesan and chopped parsley, along with extra seasoning. After the cheese has melted, let the risotto cool in a sheet pan. Form the risotto into balls, optionally stuffing with a chunk of low moisture mozzarella. Roll each in the seasoned flour, then egg, then the panko. Shallow or deep fry the arancini until golden brown. Salt them and server with marinara sauce and other antipasti. ","ingredients":{"coating":[{"amount":1,"name":"egg"},{"amount":100,"name":"flour","units":"g"},{"amount":100,"name":"panko breadcrumbs","units":"g"}],"risotto":[{"amount":1,"name":"white onion"},{"amount":500,"name":"stock","units":"ml"},{"amount":2,"name":"garlic","units":"cloves"},{"amount":250,"name":"Arborio rice","units":"g"},{"amount":1,"name":"jarred anchovy","units":"fillet"},{"amount":50,"name":"white wine","units":"ml"},{"amount":15,"name":"parsley","units":"leaves and stalks"},{"amount":50,"name":"parmesan","units":"g"}]},"permalink":"/posts/arancini/","summary":"Fried risotto antipasti","title":"Arancini"},{"content":" Combined the yoghurt, milk, oil and egg and set aside. Dice and saute the onion and garlic. Once soft, add the hazlenuts, shredded kale, chiffonade mint and stock. When the stock has reduced, crumble in cubes of feta and turn of the heat. Brush the yoghurt mixture on a sheet of phyllo and add another sheet over the top. Repeat until you have 4 sheets stacked and washed with yoghurt. Add 1/3 of the filling along the top side of the rectangle and then roll until you have a filled cylinder of pastry. Transfer the cyclinder to a baking sheet and coil it on itself so that you have a swirl. Repeat and continue forming the swirl with the two additional cyclanders. Brush the remaining yoghurt mixture on the swirl and then bake in the oven until golden brown, around 20 minutes at 170°C. ","ingredients":{"borek":[{"amount":1,"name":"white onion"},{"amount":250,"name":"feta cheese","units":"g"},{"amount":300,"name":"kale","units":"g"},{"amount":30,"name":"hazelnuts"},{"amount":"4","name":"mint leaves"},{"amount":50,"name":"stock","units":"ml"},{"amount":2,"name":"garlic","units":"cloves"},{"amount":12,"name":"phyllo pastry","units":"sheets"},{"amount":50,"name":"yoghurt","units":"g"},{"amount":50,"name":"milk","units":"g"},{"amount":1,"name":"oil","units":"tsp"},{"amount":1,"name":"egg"}]},"permalink":"/posts/borek/","summary":"Filo pastry dish with a vegetarian filling","title":"Börek"},{"content":" For the filling, begin by removing some of the water from the cabbage by salting, leaving to rest 20 minutes before rinsing and drying. Shred the cabbage, dice the mushroom, corriander and spring onion, and mince the garlic and ginger. Comine all the filling ingredients together and mix thoroughly. For the dough, add the oil and salt to the just boiled water. Gradually incorporate the water into the flour and form the dough. Roll the dough out into a long log and leave to rest for 30 minutes. Divide the dough into 12 equal pieces, roll them into discs and dust each side with cornflour. To make the dipping sauce combine the soy sauce and vinegar with the ginger, which has been finely julienned. Wrap the gyoza and then cook by placing the flat side of the gyoza in frying pan with a shallow layer of oil. Once the underside is golden brown, half cover the gyoza in boiling water, put a lid on the pan and steam until cooked. If you want to get fancy, add a cornflour slurry at the end to form a lattice around the gyoza. ","ingredients":{"dipping sauce":[{"amount":1,"name":"light soy sauce","units":"tbsp"},{"amount":1,"name":"rice wine vinegar","units":"tbsp"},{"amount":25,"name":"ginger","units":"g"}],"dough":[{"amount":100,"name":"[dumpling flour](https://www.souschef.co.uk/products/dumlping-flour)","units":"g"},{"amount":60,"name":"water (boiling)","units":"ml"},{"amount":1,"name":"oil","units":"tsp"},{"amount":0.5,"name":"salt","units":"tsp"}],"filling":[{"amount":100,"name":"pork mince","units":"g"},{"amount":1,"name":"coriander","units":"small bunch"},{"amount":2,"name":"spring onions","units":""},{"amount":20,"name":"ginger","units":"g"},{"amount":1,"name":"garlic","units":"clove"},{"amount":3,"name":"shitake mushrooms","units":""},{"amount":2,"name":"chinese cabbage","units":"leaves"},{"amount":2,"name":"sesame oil","units":"tsp"},{"amount":2,"name":"light soy sauce","units":"tsp"},{"amount":1,"name":"mirin","units":"tsp"},{"amount":1,"name":"white pepper","units":"pinch"}]},"permalink":"/posts/gyoza/","summary":"Japanese dumplings","title":"Gyoza"},{"content":" Combine the flour, eggs and dashi to form a batter. Shred the cabbage and add it to the batter, along with the chopped chive and the spring onions. Pour the batter in an pan that has been heating with some oil. Cook on each side until golden brown and the veg is cooked but not soft. Move to a serving plate and add the toppings. ","ingredients":{"okonomiyaki":[{"amount":50,"name":"flour","units":"g"},{"amount":3,"name":"eggs"},{"amount":60,"name":"dashi","units":"ml"},{"amount":2,"name":"spring onions"},{"amount":50,"name":"pak choi","units":"g"},{"amount":50,"name":"chives","units":"g"}],"toppings":[{"name":"okonomiyaki sauce"},{"name":"Kewpie mayo"},{"name":"katsuobushi flakes"},{"name":"toasted sesame seeds"}]},"permalink":"/posts/okonomiyaki/","summary":"Savoury Japanese pancake","title":"Okonomiyaki"},{"content":" Cook the sushi rice using the package instructions. Once cooked, dissolve the sugar in the vinegar and stir through the rice. Combine the tinned tuna with the mayo and furikake. Once the rice is cool enough to handle mould the onigiri, adding the tuna filling between layers of rice. Place the moulded rice on to a tray and wrap in the nori, using a stencil to cut out into a design if desired. ","ingredients":{"onigiri":[{"amount":300,"name":"sushi rice","units":"g"},{"amount":2,"name":"rice wine vinegar","units":"tablespoons"},{"amount":1,"name":"caster sugar","units":"tablespoon"},{"amount":50,"name":"[furikake](https://www.wandercooks.com/nori-komi-furikake/)","units":"g"},{"amount":200,"name":"tinned tuna fish","units":"g"},{"amount":50,"name":"Kewpie mayo","units":"g"},{"amount":12,"name":"nori sheets","units":"sheets"}]},"permalink":"/posts/onigiri/","summary":"Seasoned rice snack with a savoury filling","title":"Onigiri"},{"content":" For the romesco sauce, roughly chop the peppers and onion, then toss them with the garlic, nuts, and thyme in the paprika with some salt, pepper and olive oil. Roast for 25 minutes at 170°C. Blend the roasted veg and nuts with the stock and vinegar. Add the butter and continue to blend until velvety, adding some water if it needs loosening. Adjust the seasoning now. You can serve this with some salmon and vegetables, or as a pasta sauce. I like making a cougette and parmesan twist, along with some roasted sweet potato. ","ingredients":{"romesco":[{"amount":1,"name":"red onion"},{"amount":4,"name":"red peppers"},{"amount":4,"name":"thyme","units":"sprigs"},{"amount":30,"name":"cashew nuts"},{"amount":200,"name":"vegetable stock","units":"ml"},{"amount":4,"name":"garlic","units":"cloves"},{"amount":2,"name":"smoked paprika","units":"tsp"},{"amount":1,"name":"red wine vinegar","units":"tbsp"},{"amount":25,"name":"butter","units":"g"}]},"permalink":"/posts/salmon-romesco/","summary":"Rich sauce of roasted peppers and nuts, served with salmon and veg","title":"Salmon with Romesco sauce"},{"content":" Brown the short ribs (these should be bone in) in a dutch oven or similar, then set aside. Add a few tablespoons of olive oil to the pan and add the diced onions, carrot and celery. Saute until softened and then add the minced garlic and thyme. Add the red wine and cook off the alcohol. Add the tomato puree and cook for a few minutes. Put the short ribs back in the pot, along with the chopped tomatoes, adding water until the meat is covered. Place a cartouche and then the lid before putting in the oven at 120°C for at least 4 hours, removing once the meat is very tender. Remove the meat, add the parmesan to the pan and check seasoning. Blend the sauce until smooth. Pull the meat from the bones, shred it and add it to the sauce. Serve on pasta with basil, pepper and more parmesan. ","ingredients":{"ragu":[{"amount":1,"name":"white onion"},{"amount":2,"name":"celery","units":"stalks"},{"amount":4,"name":"carrots"},{"amount":6,"name":"garlic","units":"cloves"},{"amount":1,"name":"red wine","units":"glass"},{"amount":2,"name":"tomato puree","units":"tablespoons"},{"amount":500,"name":"beef short rib","units":"g"},{"amount":2,"name":"chopped tomatoes","units":"tins"},{"amount":100,"name":"parmesan","units":"grams"},{"amount":2,"name":"thyme","units":"sprigs"}]},"permalink":"/posts/short-rib-ragu/","summary":"Slow cooked beef short rib","title":"Short rib ragu"},{"content":" Toast the cumin and guajillo chillies in a hot pan. Rehydrate the guajillo chillies in hot water and grind the cumin to a powder. Blend the guajillo chillies, ancho chillies, cumin, cinnamon, salt, vinegar, sugar, garlic and juice from the pineapple tin (save the pinapple for a salsa). Loosen with water if needed so that the mixture can be spread over the pork easily. Cut the pork into 1cm slices and rub in the marinade. Leave in the fridge overnight. The next day push the slices onto skewers, pushing the meat together so that they are packed on. Smoke the skewers for 2 hours at 100°C and then finish off by grilling to get a nice char. Serve in warmed masa tortillas, along with a pineapple relish (pineapple, jalepeños, sweetcorn, vinegar and a bit of sugar) and corriander. ","ingredients":{"pork":[{"amount":500,"g":null,"name":"boneless pork shoulder","units":null},{"amount":3,"name":"dried guajillo chilies"},{"amount":1,"name":"ancho chiles in chipotle","units":"tin"},{"amount":1,"name":"pineapple rings","units":"large tin"},{"amount":150,"name":"cider vinegar","units":"ml"},{"amount":8,"name":"garlic","units":"cloves"},{"amount":30,"name":"brown sugar","units":"grams"},{"amount":2,"name":"cumin seeds","units":"tsp"},{"amount":2,"name":"ground cinnamon","units":"tsp"},{"amount":1,"name":"salt","units":"tsp"}]},"permalink":"/posts/tacos-al-pastor/","summary":"Grilled pork with salsa and masa tortillas","title":"Tacos al pastor"},{"content":" Make the levain the night before you want to make the bread. Combine the flour, water and sour dough starter in a clear container and keep on the counter overnight. The levain is ready when it has doubled in size or when a small amount will float in water. To start making the bread combine the flours and water in a large bowl, reserving the extra water for later. Just mix until all the flour is hyrdrated, then cover with a towel and leave for at least 1 hour. This is the autolyse step. Once the autolyse is complete, add the levain to the top of the flour and combine using the Rubaud knead. Leave the dough for 15 minutes to let fermentation start and for the dough to relax a bit. Dissolve the salt in the extra water, then add this to the dough and combine using the Rubaud knead. Leave the dough to relax for 5 minutes. Turn the dough out on to a counter and form a smooth dough by slap and folding for 2-5 minutes. Stop if you see any tears happening. Return the dough to the bowl, cover with a towel and leave to rest. This is the start of the bulk rise step. During the first 2 hours of the bulk rise, stretch and fold the dough every 20 minutes or so. No folds are needed after 2 hours, just leave the dough until it has increased in size by about 20-30% and you can begin to see some air pockets appearing on the surface. The bulk rise should take between 3-4 hours in total. After the bulk rise has completed, mix in the cranberries by gently folding them in and then turn the dough onto the counter and leave for 10 minutes to rest. Apply some flour and give the dough a final shaping before dusting with rice flour and placing in the banneton, covering with a towel and leaving in the fridge overnight for the final proof. The next morning pre-heat a dutch oven or combi cooker in the oven at 230°C. Remove the combi cooker from the oven, turn the loaf from the banneton onto base of the combi cooker and dust with some more rice flour. Using a razor blade, score the length of the dough 2cm from the middle. Make sure to cut at a 90° angle and only about 0.5cm deep (go deeper if using a lower hydration dough). Add some christmasy decorative cuts. Give the inside of the combi cooker a few mists of water and then cover the lid over the base. Cook in the oven for 20 minutes, remove the lid and then cook for a further 30 minutes or until the crust is the desired colour. ","ingredients":{"bread":[{"amount":400,"name":"white bread flour","units":"g"},{"amount":100,"name":"buckwheat flour","units":"g"},{"amount":340,"name":"water","units":"g"},{"amount":100,"name":"levain","units":"g"},{"amount":20,"name":"salt","units":"g"},{"amount":50,"name":"extra water","units":"g"},{"amount":50,"name":"dried cranberries","units":"g"}],"levain":[{"amount":50,"name":"rye flour","units":"g"},{"amount":50,"name":"water","units":"g"},{"amount":20,"name":"sourdough starter","units":"g"}]},"permalink":"/posts/baking/xmas-sourdough/","summary":"Festive version of my sourdough bread recipe","title":"Christmas sourdough bread"},{"content":" Whisk all the wet dough ingredients to combine. Then add to the dry dough ingredients and knead lightly for a few minutes until a smooth dough is formed. Wrap and place in the fridge for at least half an hour. Rough chop and combine all the filling ingredients and then form 55g balls. Remove the pastry from the fridge and divide into 60g balls; set extra dough aside fot plugging holes. Roll out each pastry ball into a 0.5cm thick disk, put a ball of filling in the middle and then draw the pastry over the ball and loosely press down. Flip the ball over so that the seal is on the counter, then put the mooncake mould over the ball and press down to get the desired moulding. Place the pies on a lined backing sheet, then use a cocktail stick to make a small whole on the top of the pie. Lightly mist with a bit of water. Place in a pre-heated oven at 180°C. After 10 minutes remove and give them an egg or milk wash, then put them back in for a further 20 minutes or until they are a dark brown. ","ingredients":{"moon cake dough":[{"amount":250,"name":"strong white flour","units":"grams"},{"amount":150,"name":"golden syrup","units":"grams"},{"amount":50,"name":"vegetable oil","units":"grams"},{"amount":2,"name":"lye water (kansui)","units":"grams"}],"mooncake filling":[{"amount":100,"name":"cooked ham","units":"grams"},{"amount":25,"name":"walnuts","units":"grams"},{"amount":25,"name":"cashews","units":"grams"},{"amount":25,"name":"peanuts","units":"grams"},{"amount":100,"name":"seeds (seasame, pumpkin, sunflower)","units":"grams"},{"amount":25,"name":"cranberries","units":"grams"},{"amount":50,"name":"rice flour","units":"grams"},{"amount":25,"name":"peanut oil","units":"grams"},{"amount":25,"name":"granulate sugar","units":"grams"},{"amount":25,"name":"water","units":"grams"},{"amount":0.5,"name":"five spice","units":"tsp"},{"amount":0.5,"name":"salt","units":"tsp"}]},"permalink":"/posts/mooncakes/","summary":"Cakes for the Chinese mid-autumn festival","title":"Mooncakes"},{"content":" Generously salt the duck legs and place in a container in the fridge overnight. The next day, remove the legs from the fridge and let come to room temperature. Rinse the legs well and pat dry. Cold smoke the duck legs for 3 - 4 hours using Hickory wood. Heat a large cast iron pot or dutch oven on the stove top and add enough duck fat to cover the bottom. Sear the duck legs in the pan, cooking until lightly browned. Then top up with more duck fat until the legs are covered, add in the garlic, thyme and peppercorns, and then put a lid on and cook at 140°C for 2 hours. Remove from the oven, add the duck legs to a container and then cover with the strained cooking fat. Wait until cool and then place in the fridge for at least 24 hours. To make the sauce, add the cherries, port and vinegar to a blender. Pulse until smooth and then add to a saucepan over a low heat. Add the sugar, stir to dissolve and then simmer for 5 minutes until slightly thickened. Keep to the sauce to the side and re-warm before serving. The day you want to serve, pre-heat the oven to 200°C and remove the duck from the fridge. Take the legs out of the fat, reserving some fat to put in a roasting tray for the potatoes (put this in the oven to pre-heat). Use paper towel to remove excess fat from each duck leg and place each one spaced out on a rack with the fat side up. Leave to the side to get to room temperature. Peel the potatoes and dice into 2cm cubes. Boil for 5 minutes and then drain and allow to steam dry. Put the rack of duck legs over a roasting tray with some water in the bottom. Make sure that the water does not touch the meat. Toss the potatoes in the pre-heated duck fat, then place the tray of potatoes and the tray of duck legs in the oven and cook for 30 minutes until the potatoes and duck skin are crispy. To make the stew, begin by frying the lardons until nicely browned and then remove these from the pan. Finely dice the leek and mushrooms and also prepare the carrots with a brunoise cut. Saute the leek and carrots in olive oil and the remaining bacon fat until softened, then add the garlic, tomato puree, herbs de provence, mushrooms and lentils. Once everything has been incorporated by stirring and it is smelling fragrant, add the white wine and cook until slightly reduced. Then add the stock and bring to a simmer for 20 minutes. Once the lentils have swollen, add the cream and salt and pepper to taste. To serve make a mound of the stew on the plate, add a duck leg to the top. Around the stew, add roast potatoes and swirls of the sauce. Serve with a side salad, such as rainbow chard with french dressing. ","ingredients":{"cherry sauce":[{"amount":200,"name":"jarred cherries","units":"g"},{"amount":200,"name":"fortified malbec","units":"ml"},{"amount":50,"name":"granulated sugar","units":"g"},{"amount":20,"name":"red wine vinegar","units":"ml"}],"duck":[{"amount":10,"name":"duck legs","units":""},{"amount":1600,"name":"duck fat","units":"g"},{"amount":10,"name":"thyme","units":"sprigs"},{"amount":20,"name":"garlic cloves","units":""},{"amount":20,"name":"peppercorns","units":""}],"lentils provençal":[{"amount":500,"name":"green lentils","units":"g"},{"amount":100,"name":"smoked bacon lardons","units":"g"},{"amount":4,"name":"carrots","units":""},{"amount":8,"name":"mushrooms","units":""},{"amount":2,"name":"leeks","units":""},{"amount":8,"name":"garlic cloves","units":""},{"amount":4,"name":"herbs de provence","units":"tsp"},{"amount":2,"name":"tomato puree","units":"tbsp"},{"amount":500,"name":"stock","units":"ml"},{"amount":100,"name":"single cream","units":"ml"},{"amount":100,"name":"white wine","units":"ml"},{"amount":10,"name":"large potatoes","units":""}]},"permalink":"/posts/smoked-duck-confit/","summary":"Slow cooked smoked duck, served with sour cherry sauce, duck fat potatoes and lentils provençal","title":"Smoked duck confit with sour cherry sauce"},{"content":" Begin with the soup. Cover the bones and feet in water and bring to the boil. After 5 minutes, drain the water and rinse the bones. Cover the bones with fresh water and bring to the boil again. Simmer for 4 hours, topping up water if it gets low. After 4 hours, add the aromatics to the soup and simmer for another hour or so. To make the chashu, trim the pork belly and tie in a roll. Place into a pot, cover with cold water and bring it to a boil for a few minutes. Then remove the water, rinse the pork and then add more cold water to cover the pork again, along with the kombu and mushrooms. Bring it slowly to a boil before removing the kombu and adding the sugar and ginger. Set it to simmer and add a cartouche. After an hour, add the remaining chashu ingredients and simmer for another hour. Remove the pork from the braising liquid and chill the meat and the braising liquid. Use the liquid for ramen eggs (ajitama). For the tare, combine all the ingedients and mix well. To assemble place the tare in the bottom of each bowl, add the soup, noodles and chashu, along with other toppings (ramen eggs, nori, spring onion, katsuobushi etc.) and oils. ","ingredients":{"chashu":[{"amount":500,"name":"pork belly","units":"g"},{"amount":1,"name":"kombu","units":"piece"},{"amount":2,"name":"shiitake mushrooms","units":""},{"amount":50,"name":"dark soy sauce","units":"ml"},{"amount":50,"name":"soy sauce","units":"ml"},{"amount":50,"name":"mirin","units":"ml"},{"amount":50,"name":"cooking sake","units":"ml"},{"amount":50,"name":"caster sugar","units":"g"},{"amount":30,"name":"ginger","units":"g"}],"miso tare":[{"amount":100,"name":"red miso","units":"g"},{"amount":15,"name":"soy sauce","units":"ml"},{"amount":15,"name":"cooking sake","units":"ml"},{"amount":15,"name":"mirin","units":"ml"},{"amount":20,"name":"garlic","units":"g"}],"tonkotsu soup":[{"amount":200,"name":"pork bones","units":"g"},{"amount":50,"name":"chicken feet","units":"g"},{"amount":20,"name":"ginger","units":"g"},{"amount":6,"name":"garlic","units":"cloves"},{"amount":4,"name":"spring onions","units":""},{"amount":0.5,"name":"cabbage","units":"half"}]},"permalink":"/posts/tonkotsu-miso-ramen/","summary":"Tonkotsu miso ramen, sort of","title":"Tonkotsu Miso Ramen"},{"content":" Cut the squash in half, season it and add the thyme on top, along with some olive oil. Roast at 160°C with the carrots until cooked, around 30 minutes. Whilst the squash is cooking, cube the chorizo and render the fat by placing in a cold cast iron pan and bringing it up to a medium high heat. When the chorizo is crisped up, remove it on to a piece of kitchen towel. Slice the onions and cook them in the chorizo fat. When caramalised, add the garlic and spices, cooking until fragrant. Add the stock, bring to a simmer and add the carrot and cooked squash (after removing the skin and seeds). Add the coconut milk, blitz the soup until the right consistency and then check seasoning. If you want, reheat the chorizo and add some balsamic vinegar. Then when the vinegar has reduced, add a drizel of honey. Dish the soup, add the chorizo on top and any other garnishes (e.g. sesame/chili oil, cream, chives etc.). ","ingredients":{"soup":[{"amount":200,"name":"chorizo","units":"g"},{"amount":300,"name":"stock","units":"ml"},{"amount":3,"name":"carrots"},{"amount":1,"name":"onion"},{"amount":1,"name":"chili powder","units":"tsp"},{"amount":1,"name":"tumeric","units":"tsp"},{"amount":4,"name":"garlic","units":"cloves"},{"amount":1,"name":"butternut squash"},{"amount":4,"name":"thyme","units":"sprigs"},{"amount":1,"name":"coconut milk","units":"tin"}]},"permalink":"/posts/chorizo-squash-soup/","summary":"Sweet and spicy soup","title":"Chorizo squash soup"},{"content":" Melt the chocolate in a glass bowl over a pan of boiling water. Whilst the chocolate is melting, whisk the eggs and sugar until fluffy and approximately doubled in size. Melt the butter and combine with the melted chocolate, along with a pinch of salt. Let the chocolate mixture cool while you grease and line a 25cm cake tin, then fold the chocolate into the eggs, before pouring into the tin. Cook in a bain marie in the oven at 120°C until a skewer comes out clean and the centre of the cake only slightly wobbles. Around 40 mintues. For the salted caramel, combine all the ingredients in a pan and heat slowly, stirring until the sugar has dissolved. Increase the heat until the sauce bubbles, then cook until the sauce is a syrupy consistency. ","ingredients":{"chocolate torte":[{"amount":350,"name":"dark chocolate","units":"g"},{"amount":220,"name":"butter","units":"g"},{"amount":250,"name":"caster sugar","units":"g"},{"amount":5,"name":"eggs","units":""}],"salted caramel":[{"amount":100,"name":"granulated sugar","units":"g"},{"amount":100,"name":"muscavado sugar","units":"g"},{"amount":80,"name":"butter","units":"g"},{"amount":300,"name":"double cream","units":"g"},{"amount":1,"name":"salt","units":"tsp"}]},"permalink":"/posts/baking/salted-caramel-torte/","summary":"Rich chocolate torte with a salted caramel sauce","title":"Salted caramel torte"},{"content":" Use a pestle and mortar to pound the paste ingredients and form the paste. Cube the beef and brown in some peanut oil in a cast iron pot, then remove. Add some more peanut oil to the pan, bring up the heat and add the coconut milk. Add the paste and stir through, cooking until fragrant. Dice the potatoes and carrots, add to the pot along with the beef and remaining curry ingredients. Cover the pan and cook in an oven for 5 hours at 110°C. Serve over rice with lime, coriander and some green beans. ","ingredients":{"curry":[{"amount":1,"name":"cinnamon","units":"stick"},{"amount":4,"name":"red chillies","units":""},{"amount":4,"name":"star anise","units":"pieces"},{"amount":4,"name":"medium potatoes","units":""},{"amount":1,"name":"carrot","units":""},{"amount":250,"name":"beef shin","units":"grams"},{"amount":100,"name":"coconut milk","units":"millilitres"},{"amount":2,"name":"kaffir lime leaves","units":""},{"amount":50,"name":"cashew nuts","units":"grams"}],"paste":[{"amount":1,"name":"shallot","units":""},{"amount":1,"name":"shrimp paste","units":"tsp"},{"amount":4,"name":"garlic","units":"cloves"},{"amount":20,"name":"peanuts","units":"grams"},{"amount":1,"name":"tomato puree","units":"tbsp"},{"amount":10,"name":"lemongrass","units":"grams"},{"amount":10,"name":"ginger","units":"grams"},{"amount":5,"name":"cardamom","units":"pods"},{"amount":2,"name":"birdseye chillies"}]},"permalink":"/posts/beef-massaman/","summary":"Sweet and spicy, slow cooked beef in a coconut based sauce","title":"Beef massaman"},{"content":" Remove the stones from the dates, add to the water and bring to a simmer for 5 minutes. Blend to a puree and add the vanilla and spices. Cream the butter and sugars, then add the eggs and whisk until fluffy. Add the date puree and mix to combine. Mix the flours, baking powder and salt in a separate bowl and then gradually fold into the wet mix. Pour the batter into a greased bundt tin and cook in the oven at 160°C for 45 minutes until a skewer is removed cleanly from the cake. Let the cake completely cool before removing from the tin. For the salted caramel, combine all the ingredients in a pan and heat slowly, stirring until the sugar has dissolved. Increase the heat until the sauce bubbles, then cook until the sauce is a syrupy consistency. Top the cake with the caramel and some finely sliced dates. ","ingredients":{"cake":[{"amount":350,"name":"plain flour","units":"g"},{"amount":50,"name":"buckwheat flour","units":"g"},{"amount":220,"name":"butter","units":"g"},{"amount":200,"name":"caster sugar","units":"g"},{"amount":150,"name":"brown sugar","units":"g"},{"amount":3,"name":"eggs"},{"amount":25,"name":"baking powder","units":"g"},{"amount":350,"name":"dates","units":"g"},{"amount":1,"name":"cinnamon","units":"tsp"},{"amount":1,"name":"ginger","units":"tsp"},{"amount":1,"name":"salt","units":"tsp"},{"amount":0.5,"name":"nutmeg","units":"tsp"},{"amount":2,"name":"vanilla","units":"tsp"},{"amount":450,"name":"water","units":"ml"}],"salted caramel":[{"amount":100,"name":"granulated sugar","units":"g"},{"amount":100,"name":"muscavado sugar","units":"g"},{"amount":80,"name":"butter","units":"g"},{"amount":300,"name":"double cream","units":"g"},{"amount":1,"name":"salt","units":"tsp"}]},"permalink":"/posts/baking/sticky-toffee-date-cake/","summary":"Fancy take on a sticky toffee pudding","title":"Sticky toffee date cake"},{"content":" To make the rice, cook the wild rice following the package instructions. Whilst cooking, saute the mushrooms and add the garlic. In a bowl add the butter, juice and zest of the lemon and finely chopped coriander. Put the warm rice on top, along with the mushrooms. After leaving for a few minutes for the butter to melt, stir the rice thoroughly. For the mayo, use the stick blender method to make a basic mayo with the egg and oil. Then mince the garlic, add salt and continue to form a paste. Add the garlic paste, sriracha, lemon juice and creme fraiche to the mayo, gently combine and adjust seasoning. For the miso glaze, mince the garlic and combine all the ingredients. Cook the salmon skin side down in a hot skillet with a little oil. Apply the glaze to the flesh as it cooks. To serve, char grill some pak choi and serve the salmon and rice with the mayo and toasted sesame seeds. ","ingredients":{"mayo":[{"amount":1,"name":"egg"},{"amount":1,"name":"lemon"},{"amount":200,"name":"sunflower oil","units":"grams"},{"amount":40,"name":"creme fraiche","units":"grams"},{"amount":4,"name":"garlic","units":"cloves"},{"amount":1,"name":"sriracha","units":"tsp"}],"miso glaze":[{"amount":1,"name":"white miso","units":"tbsp"},{"amount":1,"name":"garlic","units":"cloves"},{"amount":1,"name":"mirin","units":"tsp"},{"amount":1,"name":"rice vinegar","units":"tsp"},{"amount":1,"name":"honey","units":"tsp"},{"amount":1,"name":"peanut oil","units":"tsp"}],"rice":[{"amount":1,"name":"wild rice","units":"cup"},{"amount":4,"name":"garlic","units":"cloves"},{"amount":4,"name":"shitake mushrooms","units":""},{"amount":1,"name":"butter","units":"tbsp"},{"amount":10,"name":"coriander","units":"grams"},{"amount":1,"name":"lemon","units":""}]},"permalink":"/posts/teriyaki-salmon/","summary":"Sweet glazed salmon with umami rice and chili-garlic mayo","title":"Teriaki salmon and shitake rice"},{"content":" Start with the lemon curd glaze so it has time to cool fully. Whisk the lemon juice and zest, sugar and eggs to combine. Add this to a pan and warm over low heat gradually, adding in the melted butter whilst whisking constantly. Remove from heat when the mixture coats the back of a spoon. Let the lemon curd cool, stirring intermittently so it doesn\u0026rsquo;t go lumpy. For the buttery biscuit base, melt the butter in a pan and add the syrup. Whilst this is happening, blitz the gingerbread in a blender (or mash in a pestle and mortar) and then combine with the melted butter mix. Press the biscuit mixture into a greased 20cm springform cake tin (line the bottom with greaseproof paper if you want to be safe). Bake the buttery biscuit base for 10 minutes at 160°C, then cool on a wire rack. To make the filling, start by beating the mascarpone and cream cheese in a mixer until smooth and then add the sugar and flour whilst continuing to mix. Whilst still mixing, add the vanilla extract and the lemon juice and zest. Add the eggs and then pour in the creme fraiche. Stop mixing once combined - don\u0026rsquo;t over-beat. Re-grease the sides of the tin and add the filling. Put back in the oven at 160°C for 10 minutes, then reduce the heat to 90°C and bake for about 40 minutes. Turn the oven off when the top of the cake gives a slight wobble when you shake it. Leave it in the oven for a couple of hours until cool. Add the lemon curd glaze to the top of the cake and then let set fully in the fridge. ","ingredients":{"base":[{"amount":160,"name":"ginger bread","units":"g"},{"amount":90,"name":"butter","units":"g"},{"amount":1,"name":"syrup","units":"tbsp"}],"filling":[{"amount":250,"name":"mascarpone","units":"g"},{"amount":350,"name":"cream cheese","units":"g"},{"amount":160,"name":"caster sugar","units":"g"},{"amount":2,"name":"plain flour","units":"tbsp"},{"amount":1,"name":"vanilla extract","units":"tsp"},{"amount":1,"name":"lemon","units":""},{"amount":2,"name":"eggs","units":""},{"amount":150,"name":"creme fraiche","units":"g"}],"lemon curd glaze":[{"amount":2,"name":"eggs","units":""},{"amount":90,"name":"butter","units":"g"},{"amount":120,"name":"sugar","units":"g"},{"amount":1,"name":"lemon","units":""}]},"permalink":"/posts/baking/baked-cheesecake/","summary":"New York style baked cheesecake with lemon curd","title":"Albie's lemon cheesecake"},{"content":" Preheat the waffle iron Separate the egg whites from the egg yolks and beat the egg whites until soft peaks form. To the egg yolks, add the remaining ingredients (apart from the bacon!) and whisk until a smooth mixture forms. Fold the egg whites into the mixture until combined and then place in a jug. Melt some butter or spray some oil onto the waffle iron and pour on the recommended amount of mixture for your waffle iron. If you have a flipping waffle iron, cook on one side for 30 seconds before flipping and cooking for another 3 minutes or so, until the waffle is golden brown. Arrange waffle quarters, bacon and blueberries in the style of a butterfly and cover in maple syrup or honey ","ingredients":{"waffles":[{"amount":420,"name":"plain flour","units":"grams"},{"amount":30,"name":"caster sugar","units":"grams"},{"amount":2,"name":"baking powder","units":"tsp"},{"amount":600,"name":"milk","units":"grams"},{"amount":200,"name":"oil","units":"grams"},{"amount":4,"name":"eggs","units":""},{"amount":1,"name":"cinnamon","units":"tsp"},{"amount":1,"name":"vanilla extract","units":"tsp"},{"amount":6,"name":"streaky bacon","units":"rashers"}]},"permalink":"/posts/baking/waffles/","summary":"Quick and easy, American-style waffles in the shape of a butterfly","title":"Butterfly waffles"},{"content":" Activate the yeast by stirring into the warmed milk and leaving for 5 minutes. Cream the butter and eggs. Combine with the milk and yeast. Add the salt and then gradually add the flour whilst mixing using a dough hook and standmixer. When the dough is smooth and well kneaded (this can be finished by hand if required), add it to a greased bowl and leave to proove until doubled in size. Roll out the dough on a floured surface to a 1cm thick sheet and cut out the doughnuts. Cut out the centres too and keep these as well. Cover the dougnuts and let rise for another 30 minutes. Fry the doughnuts in a cast iron pot, flipping them over when the bottom side is golden brown and cooking the other side to the same colour. Cool on a rack and sprinkle with cinnamon sugar. ","ingredients":{"doughnuts":[{"amount":300,"name":"full fat milk","units":"g"},{"amount":50,"name":"sugar","units":"g"},{"amount":2,"name":"eggs"},{"amount":100,"name":"butter","units":"g"},{"amount":7,"name":"yeast","units":"g"},{"amount":500,"name":"flour","units":"g"},{"amount":1,"name":"salt","units":"tsp"}]},"permalink":"/posts/baking/donuts/","summary":"Cinnamon sugar ring doughnuts","title":"Doughnuts"},{"content":" Make the sourdough dough as in the basic sourdough recipe. When the stretch and folds are complete, form a loose ball and arrange in the centre of a greased 20cm x 30cm baking tin. Finely slice the garlic, olives and potatoes before tossing in oil with the diced rosemary and salt. Once the bulk rise is done (the dough should now fill the baking tin), top with the sliced veg and add more oil on top. Bake at 200°C for 25 minutes, the potatoes should be cooked and golden brown. ","ingredients":{"foccacia":[{"amount":1e3,"name":"[basic sourdough dough](/basic-sourdough-bread)","units":"g"},{"amount":100,"name":"potatoes","units":"g"},{"amount":1,"name":"rosemary","units":"sprig"},{"amount":4,"name":"garlic","units":"cloves"},{"amount":20,"name":"olives"}]},"permalink":"/posts/foccacia/","summary":"Sourdough foccacia, topped with sliced potato, olives, garlic and rosemary","title":"Foccacia"},{"content":" Whisk to combine the milk, eggs, sugar, salt, vanilla and spices. Zest the lemon into the custard mix. Soak the slices of bread in the custard mix for 5 minutes before cooking. Using one tablespoon of butter per slice of bread, cook each piece on one side using a medium high heat. Add leftover custard to the sourdough holes as the bread cooks (best done once a seal has formed on the base). When the bottom side is golden brown, flip and cook the other side. Serve with blueberries, crispy bacon and maple syrup. ","ingredients":{"toast":[{"amount":4,"name":"old sourdough","units":"slices"},{"amount":4,"name":"eggs"},{"amount":1,"name":"lemon"},{"amount":250,"name":"milk","units":"g"},{"amount":4,"name":"butter","units":"tbsp"},{"amount":50,"name":"caster sugar","units":"g"},{"amount":1,"name":"cinnamon","units":"tsp"},{"amount":0.5,"name":"salt","units":"tsp"},{"amount":0.5,"name":"nutmeg","units":"tsp"},{"amount":1,"name":"vanilla extract","units":"tsp"}]},"permalink":"/posts/baking/french-toast/","summary":"Leftover sourdough and egg custard","title":"French toast"},{"content":" Separate the egg whites from the egg yolks and beat the egg whites until soft peaks form. To the egg yolks, add the remaining ingredients and whisk until a smooth mixture forms. Fold the egg whites into the mixture until combined and then place in a jug. Melt some butter on a plancha and pour the mixture slowly to form 10cm wide pancakes. Cook on one side until bubbles form and then flip, cooking on the other side until golden brown. Serve in a stack with sliced fruit and maple syrup. ","ingredients":{"pancakes":[{"amount":110,"name":"plain flour","units":"grams"},{"amount":2,"name":"baking powder","units":"tsp"},{"amount":140,"name":"buttermilk","units":"grams"},{"amount":2,"name":"eggs","units":""}]},"permalink":"/posts/baking/pancakes/","summary":"American-style pancakes","title":"Pancakes"},{"content":" Toast the cumin and coriander seeds in a cast iron pan util fragrant, then grind to a fine powder. Simmer the chilies, tomatoes, onion, garlic in enough boiling water to cover them. After 20 minutes, blend to a smooth paste, loosening with water as needed. Sear the beef in the pan and then add the paste, spices, salt and pepper. Add the stock and top up with water to cover. Bring to a simmer, add a cartouche and then place in the oven for 4 hours at 120°C. Shred the beef when cooked. When you are ready with the masa tortillas, dip them in the cooking liquid and cook them in a cast iron skillet, adding the beef, cheese and corriander and lime. Serve with a salsa. ","ingredients":{"birria":[{"amount":500,"name":"beef brisket","units":"g"},{"amount":4,"name":"guajillo chiles"},{"amount":1,"name":"ancho chiles in chipotle sauce","units":"tin"},{"amount":1,"name":"white onion"},{"amount":300,"name":"stock","units":"ml"},{"amount":4,"name":"garlic","units":"cloves"},{"amount":2,"name":"beef tomatoes"},{"amount":1,"name":"cinnamon","units":"stick"},{"amount":3,"name":"bay leaves"},{"amount":25,"name":"red wine vinegar","units":"ml"},{"amount":1,"name":"cumin seeds","units":"tsp"},{"amount":1,"name":"coriander seeds","units":"tsp"},{"amount":1,"name":"dried oregano","units":"tsp"}]},"permalink":"/posts/birria-tacos/","summary":"Mexican stew of slow cooked beef, served in tacos","title":"Birria tacos"},{"content":" Place the beans and bicarbonate of soda in a saucepan, cover in water and leave overnight. The next day, cook the beans over low heat for 1 - 2 hours, stirring often to prevent sticking. Top up water as necessary. Add diced onion, garlic and salt before cooking for another 15 - 20 minutes. Blend mixture to a smooth consistency, adding water if necessary. Fry the beans in a little oil for 15 minutes, stirring continuously until the texture resembles mashed potato. Allow to cool and then form a log on a serving platter and leave to chill in the fridge. Serve with tortilla, salsa and goats cheese. ","ingredients":{"frijol":[{"amount":250,"name":"black turtle beans","units":"g"},{"amount":1,"name":"onion","units":""},{"amount":4,"name":"garlic","units":"cloves"},{"amount":1,"name":"bicarbonate of soda","units":"tsp"},{"amount":0.5,"name":"salt","units":"tsp"}]},"permalink":"/posts/frijol/","summary":"Guatemalan black bean paste","title":"Frijol"},{"content":" The night before you want waffles, combine the sourdough discard with the milk and flour. This will form a sponge overnight. On waffles morning, separate the egg whites from the egg yolks and beat the egg whites until soft peaks form. To the egg yolks, add the remaining ingredients and whisk until a smooth mixture forms. Fold egg yolk mixture into the sponge, and then fold the egg whites in as well until everything is combined. Melt some butter or spray some oil onto the waffle iron and pour on the recommended amount of mixture for your waffle iron. If you have a flipping waffle iron, cook on one side for 30 seconds before flipping and cooking for another 3 minutes or so, until the waffle is golden brown. ","ingredients":{"waffles":[{"amount":150,"name":"plain flour","units":"grams"},{"amount":250,"name":"milk","units":"grams"},{"amount":100,"name":"sourdough discard","units":"grams"},{"amount":30,"name":"caster sugar","units":"grams"},{"amount":1,"name":"baking powder","units":"tsp"},{"amount":50,"name":"oil","units":"grams"},{"amount":2,"name":"eggs","units":""},{"amount":1,"name":"cinnamon","units":"tsp"},{"amount":1,"name":"vanilla extract","units":"tsp"},{"amount":0.5,"name":"salt","units":"tsp"}]},"permalink":"/posts/baking/sourdough-waffles/","summary":"Make ahead waffles","title":"Sourdough waffles"},{"content":" The pickles can be made in advance and kept in the fridge. Disolve the sugar and salt in the vinegar. Push the cucumbers vertically into a mason jar or similar. Pour in the vinegar and add the spices and all other ingredients except the water. Boil the water and then pour into the jar so that the cucumbers are covered by fluid. Add more water if necessary. Seal and give the jar a few turns to make sure everything is distributed. Loosen the lid of slightly. For the British pie pastry, start by adding the rosemary and water to a pan and heat it until boiling. Whilst the water is on, combine the flour and salt. Remove the rosemary and add the butter and beef dripping to the boiling water. When everything is liquid, pour the mix onto the flour and then stir to combine. Crack in the two eggs and knead briefly to bring the pastry together. Wrap in clingfilm, let cool and then put in the fridge for at least 30 minutes. Whilst the pie pastry is chilling, combine the British pie filling ingredients and divide into 40g balls. Remove the pastry and divide into 60g balls (there will be some extra, this is for plugging holes later). Roll out each pastry ball into a 0.5cm thick disk, put a ball of filling in the middle and then draw the pastry over the ball and loosely press down. Flip the ball over so that the seal is on the counter, then put the mooncake mould over the ball and press down to get the desired moulding. Place the pies on a lined backing sheet, then use a cocktail stick to make a small whole on the top of the pie. Place in a pre-heated oven at 180°C. After 10 minutes remove and give them an egg or milk wash, then put them back in for a further 30 minutes or until they are a dark brown. Cool on a rack and make up the stock and gelatine combo. Once the pies are cool and the gelatine is cool and gloopy, use a syringe or pipeing bag to put a bit of jelly in each pie. Chill in the fridge. For the jam, start by thinly slicing an onion and adding it to a hot pan with the oil, butter and salt. Cook over a really low heat, stirring occasionally and letting the onions caramalise. This should take at least 20 minutes. Add the brown sugar and cook until sticky, then add the vinegar and let the fluid boil off. Add the tomato paste and water, stirring and bring back up to a simmer. Let simmer for 5 minutes and then put in a blender if a smooth jam is wanted. Strain the blended mix back into the pan, cook to reduce until the right consistency and then bottle it up. ","ingredients":{"caramalised onion jam":[{"amount":1,"name":"small red onion","units":""},{"amount":2,"name":"olive oil","units":"tbsp"},{"amount":1,"name":"butter","units":"tbsp"},{"amount":1,"name":"salt","units":"tsp"},{"amount":2,"name":"brown sugar","units":"tbsp"},{"amount":4,"name":"cider vinegar","units":"tbsp"},{"amount":1,"name":"sundried tomato paste","units":"tbsp"},{"amount":100,"name":"water","units":"ml"}],"pickles":[{"amount":10,"name":"baby cucumbers","units":""},{"amount":300,"name":"water","units":"ml"},{"amount":150,"name":"white wine vinegar","units":"ml"},{"amount":3,"name":"salt","units":"tbsp"},{"amount":2,"name":"caster sugar","units":"tbsp"},{"amount":2,"name":"coriander seeds","units":"tbsp"},{"amount":2,"name":"star anise","units":"pieces"},{"amount":4,"name":"garlic","units":"cloves"},{"amount":6,"name":"dill","units":"sprigs"}],"pie crust dough":[{"amount":450,"name":"strong white flour","units":"grams"},{"amount":80,"name":"butter","units":"grams"},{"amount":80,"name":"beef dripping","units":"grams"},{"amount":150,"name":"water","units":"grams"},{"amount":2,"name":"eggs","units":""},{"amount":5,"name":"salt","units":"grams"},{"amount":1,"name":"rosemary","units":"sprig"}],"pie filling":[{"amount":500,"name":"sausage meat","units":"grams"},{"amount":2,"name":"onion powder","units":"tsp"},{"amount":2,"name":"sage","units":"tsp"},{"amount":0.5,"name":"nutmeg","units":"tsp"},{"amount":100,"name":"chicken stock","units":"ml"},{"amount":1,"name":"gelatine","units":"leaf"}]},"permalink":"/posts/fancy-ploughmans/","summary":"Pork pie, pickles, caramalised onion jam","title":"Fancy ploughman's lunch"},{"content":"This site is to keep track of recipes that I cook regularly / have cooked more than once.\nThe instructions are a rough guide and make a few assumptions:\nYou are tasting whilst cooking; adjusting the seasoning, acidity etc. Knife cut styles etc. are up to you. E.g. brunoise where it says dice if you have time and feel the recipe would be improved from it. Use the right fats (oils, butters etc.) for the meal, they aren\u0026rsquo;t always specified in the recipe. Useful links These links are to useful sites where I get ingredients or recipe ideas:\nSous Chef Japan Centre BBC Good Food School of Wok Joshua Weissman Andy Cooks Dishoom Chef Tartine Website This website is built using Hugo and is based on the PaperMod template that I have hacked away at with terrible CSS and JS.\n","ingredients":null,"permalink":"/about/","summary":"about","title":"About"}]