2tbspWheat Glutenoptional, but can improve the texture.
340gmWaterLukewater – no hotter than 40c
4gmInstant Yeast4gm = 1 tsp
6gmSugar6gm = 1 stsp
Always weigh the ingredients. Cup sizes and teaspoons can vary
Mix the sugar with the water. Once dissolved add the yeast and allow to activate for 10-15 minutes. If it doesn't bubble and foam your yeast is no good. Get new stuff.
Once activated mix with the combined, flour, salt and wheat gluten. Mix in a stand mixer with dough hook for 10 minutes. If mixing by hand you must still mix for at least 10 minutes
Oil a large bowl. After 10 minutes mixing turn the dough out into the oiled bowl. Flip it over so both sides are oiled and shape into a ball. Cover and leave in a warm place to proof for at least 1 hour. It should double in size.
After first proof, turn it out and then reform into a ball. Return to oiled bowl and leave to proof for another 30 minutes.
Grease a large baking tray wityh lard, butter or shortening.
After the second proof, turn out the dough onto a floured worktop, and knock the dough back, and form it into a ball.
Divide the dough ball into 6 or 8 equal pieces, and form them into small balls, place them, evenly spaced, onto a floured bench, dust lightly with flour, cover them with a dry light weight cloth and let them rest for 5 minutes.
After the 5 min rest period, gently roll each dough ball into an oval shape, and place them onto the prepared baking tray, make sure there is plenty of room in between them, dust lightly with flour and cover with a light-weight dry cloth, allow to proof or rise, for 20 minutes.
When there’s only 10 minutes left on the proof, preheat your oven to 200°C and place a heavy tray on bottom shelf.
When the proofing time is up and the oven is up to temperature, use a baker’s blade or Lame, and carefully score the top each roll,
Add a cup of ice to the tray at the bottom to create steam. Place the tray of rolls in the middle of the oven, and set your timer for 16 minutes, if you want a darker crust, add a further 2 minutes, at a time, until you reach the desired colour. Spray the oven walls and rolls with water to create more steam before closing the door.
Remove from oven and allow to cool on a wire rack.
Pork based so not as heavy as beef. Make self saucing by running a generous ribbon of bbq sauce before rolling.
Prep Time 15minutes
Cook Time 25minutes
1WholeCarrotcut into quite small cubes
1/2WholeOnioncut into small cubes
4RashersStreaky Baconcut into 1cm strips
For the egg wash
1tbspSesame SeedsBlack look cool
Preheat oven to 200c
In a fry pan over medium add the olive oil, carrot, onion and cook until it turns soft. Add the bacon and cook for a further 2-3 minutes or until the bacon starts to turn crispy (don’t make it too crispy though as it will continue to cook in the oven). Remove from the heat and allow to cool for 5 minutes.
In a bowl combine the mince, egg, breadcrumbs, herbs and cooled bacon mixture and mix until combined.
Cut one third off the sheet (discard). On the 2/3 part of the sheet pastry sheet, lay out one quarter of the mince mixture and form into a sausage shape along one edge of the pastry. Brush the other edge of the pastry with the egg wash then roll up the pastry into the sausage rolls. Cut in half and add to a baking tray lined with baking paper seamed side down. Repeat with the other three sheets of puff pastry.Run a generous seam of bbq sauce the full length for self saucing sausage rolls.
Brush with the egg and top with sesame seeds. Bake in the preheated oven for 20-25 minutes or until deeply golden. Serve with tomato sauce and enjoy!
As I get older I’ve picked up a few wee life Hacks along the way which can make those harder jobs just a little bit easier. You probably already know some of them but I’m going to post a series of them for posterity.
Those tricky wee cracks n crevices that seem to collect grime and gunk. Well just grab a wooden toothpick snap it in half and use the snapped part like a small brush to scrape the grime out. For smaller gaps use the sharp end.
You’ll be amazed how easy it is to get the gunk out and how much cleaner everything will look.
In the spirit of being kind during COVID-19 IKEA have released their famous Swedish meatball and cream sauce recipe
1CloveGarlicCrushed or Minced
5TbspMilkUse full fat / blue / whole milk not low fat stuff
Salt & PepperGenerous serve
150mlCreamThick / Double Cream
Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg, and mix. Add milk and season well with salt and pepper
Shape mixture into small, round balls. Place on a clean plate, cover, and store in the fridge for 2 hours. This will help them hold their shape whilst cooking.
In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C with a fan) and cook for 30 minutes more.
Melt 40g of butter in a pan. Whisk in 40g of flour and stir for 2 minutes. Add 150ml of veg stock and 150ml of beef stock; continue to stir. Add 150ml of double cream, 2 tsp soy sauce, and 1 tsp dijon mustard.
Pan-seared lamb with fresh basil, tender new potatoes and green pesto
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
1wholeLamb Leg or shoulderbutterflied
750gNew Potatoesbaby spuds
5sprigsBasilFresh is best
Halve any larger potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender, adding the peas to the party for the last 3 minutes.
Meanwhile, rub the lamb all over with 1 teaspoon of olive oil, and a pinch of sea salt and black pepper.
Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 15 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking. For larger pieces of lamb you may need to finish it in an oven.
Remove to a plate to rest, then, with the frying pan on a low heat, make a liquor by stirring in a splash of water and a little red wine vinegar to pick up all those nice sticky bits, leaving it to tick away slowly until needed.
Drain the potatoes and peas, tip into the liquor pan, pick over most of the basil, add the pesto and toss it all well.
Serve with the lamb, sliced thinly, then pour over the resting juices. Pick over the remaining basil leaves, and tuck in.
SO I’m compiling a list of commands I’ve used with google home that are confirmed to work. It’s starting out small and hopefully will grow large.
Sanity Check: Commands can and do change as Google updates and generally screws round with the Google Home app. I’ll try keep a status and last confirmed date but hey things change.
I use a simple setup. I’ve got a Google Home mini, a bunch of chromecasts and some of the last available Chromecast Audio’s which are a great way to add an old but awesome set of speakers with an analog or optical input and turn them into a cheap Sonos type speaker that you can add to speaker groups or use as a single set of speakers.
“Hey Google. Play the latest episode of Aly & Fila on the Kitchen Stereo
Hey Google. Louder.
So here are some things you can try on your Google Home while you listen to some awesome music.