Fennel Roasted Pork Rack with Port & Fig Sauce Recipe - Prep Time: 25 minutes Cooking Time: 1 hour 20 minutes (plus standing time) Serving Size: Serves 8
Ingredients:
• 2 teaspoons sea salt flakes
• 1/2 teaspoon black peppercorns
• 1 teaspoon fennel seeds
• 1.5kg rack of pork (8 points)
• 1 large onion, unpeeled, roughly chopped
• 2 large carrots, roughly chopped
• 2 sticks celery, roughly chopped
• 1/2 cup port
• 1/2 cup red wine
• 1/2 cup beef stock
• 1 cinnamon stick
• 1 sprig rosemary
• 1/2 cup chopped dried figs
• 70g Western Star Original Butter, diced
• 1/2 cup port
• 1/2 cup red wine
• 1/2 cup beef stock
• 1 cinnamon stick
• 1 sprig rosemary
• 1/2 cup chopped dried figs
• 70g Western Star Original Butter, diced
Method:
1. Pound the salt, pepper and fennel in a mortar and pestle into a coarse powder.
2. Pat the surface of the meat dry with paper towel and rub the fennel salt all over the surface. Scatter the onion, carrot and celery in the base of a flameproof baking dish and top with the pork.
3. Bake at 230°C for 15 minutes. Reduce the heat to 180°C and bake for a further 45 minutes or until cooked. Remove pork from pan, cover with foil and stand in a warm place for 20 minutes.
4. Pour juices from pan through a strainer into a jug and stand for 5 minutes before spooning off and discarding fat.
5. Place the baking dish over moderate heat, add the port, wine, stock, cinnamon stick and rosemary and cook, scraping dish to dislodge any cooked on pork remnants from the bottom of the dish.
6. Pour the skimmed cooking juices back into the pan along with any from the resting meat. Strain sauce through a fine sieve into a saucepan, add the figs and simmer gently for 10 minutes to reduce and thicken slightly.
7. Remove cinnamon stick and rosemary if desired. Gradually whisk in the butter, a cube at a time melting between each addition. Keep warm while carving meat.
Ingredients:
• 2 teaspoons sea salt flakes
• 1/2 teaspoon black peppercorns
• 1 teaspoon fennel seeds
• 1.5kg rack of pork (8 points)
• 1 large onion, unpeeled, roughly chopped
• 2 large carrots, roughly chopped
• 2 sticks celery, roughly chopped
• 1/2 cup port
• 1/2 cup red wine
• 1/2 cup beef stock
• 1 cinnamon stick
• 1 sprig rosemary
• 1/2 cup chopped dried figs
• 70g Western Star Original Butter, diced
• 1/2 cup port
• 1/2 cup red wine
• 1/2 cup beef stock
• 1 cinnamon stick
• 1 sprig rosemary
• 1/2 cup chopped dried figs
• 70g Western Star Original Butter, diced
Method:
1. Pound the salt, pepper and fennel in a mortar and pestle into a coarse powder.
2. Pat the surface of the meat dry with paper towel and rub the fennel salt all over the surface. Scatter the onion, carrot and celery in the base of a flameproof baking dish and top with the pork.
3. Bake at 230°C for 15 minutes. Reduce the heat to 180°C and bake for a further 45 minutes or until cooked. Remove pork from pan, cover with foil and stand in a warm place for 20 minutes.
4. Pour juices from pan through a strainer into a jug and stand for 5 minutes before spooning off and discarding fat.
5. Place the baking dish over moderate heat, add the port, wine, stock, cinnamon stick and rosemary and cook, scraping dish to dislodge any cooked on pork remnants from the bottom of the dish.
6. Pour the skimmed cooking juices back into the pan along with any from the resting meat. Strain sauce through a fine sieve into a saucepan, add the figs and simmer gently for 10 minutes to reduce and thicken slightly.
7. Remove cinnamon stick and rosemary if desired. Gradually whisk in the butter, a cube at a time melting between each addition. Keep warm while carving meat.
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| Fennel Roasted Pork Rack with Port & Fig Sauce Recipe |
Turkey Breast with Cranberry & Leek Stuffing Recipe - Prep Time: 30 minutes Cooking Time: 1 hour 45 minutes Serving Size: Serves 6-8
Ingredients:
• 1 tablespoon oil
• 20g butter
• 2 leeks, finely sliced
• 1 small onion, finely chopped
• 4 slices pancetta, finely chopped
• 2 tablespoons finely chopped sage
• 1 cup fresh bread crumbs
• 125g PHILADELPHIA Block Cream Cheese, chopped and softened
• Finely grated rind of 1 orange
• Freshly ground black pepper, to taste
• 1.7 kg turkey breast fillet
• Salt
• 2 onions, extra thickly sliced
• 1 cup Tokay or sherry, for deglazing
• 3 cups chicken stock
• 1 strip orange peel
• 50g quince paste, chopped
• 2 tablespoons cornflour, dissolved in 2 tablespoons water
• Roast potatoes, for serving
• Steamed vegetables, for serving
Method:
1. Heat the oil and butter in a frypan and then add the leek, onion, pancetta and sage and gently cook for 5-10 minutes or until onion has softened.
2. Add the bread crumbs, cranberries, PHILADELPHIA, orange rind and pepper and mix to combine. Chill.
3. Cut a deep pocket in the side of the turkey fillet and fill with the PHILADELPHIA mixture, spreading into an even layer. Secure with toothpicks if required, then
season with salt.
4. Place the extra sliced onion in the bottom of a metal baking dish and top with turkey. Bake in a moderate oven 180°C for 1¼ - 1½ hours or until cooked when tested.
5. Remove the turkey from the baking dish and wrap in foil to rest in a warm place
6. Warm the baking dish on a medium high heat, add the Tokay and stir to loosen pan juices. Add the chicken stock, orange peel and quince paste and simmer for 10 minutes or until reduced and thickened slightly.
7. Stir in the blended cornflour and stir over a low heat until thickened. Strain and keep warm whilst carving the turkey. Serve the turkey sliced with a drizzle of sauce, roast potatoes and steamed vegetables. Serve immediately.
Ingredients:
• 1 tablespoon oil
• 20g butter
• 2 leeks, finely sliced
• 1 small onion, finely chopped
• 4 slices pancetta, finely chopped
• 2 tablespoons finely chopped sage
• 1 cup fresh bread crumbs
• 125g PHILADELPHIA Block Cream Cheese, chopped and softened
• Finely grated rind of 1 orange
• Freshly ground black pepper, to taste
• 1.7 kg turkey breast fillet
• Salt
• 2 onions, extra thickly sliced
• 1 cup Tokay or sherry, for deglazing
• 3 cups chicken stock
• 1 strip orange peel
• 50g quince paste, chopped
• 2 tablespoons cornflour, dissolved in 2 tablespoons water
• Roast potatoes, for serving
• Steamed vegetables, for serving
Method:
1. Heat the oil and butter in a frypan and then add the leek, onion, pancetta and sage and gently cook for 5-10 minutes or until onion has softened.
2. Add the bread crumbs, cranberries, PHILADELPHIA, orange rind and pepper and mix to combine. Chill.
3. Cut a deep pocket in the side of the turkey fillet and fill with the PHILADELPHIA mixture, spreading into an even layer. Secure with toothpicks if required, then
season with salt.
4. Place the extra sliced onion in the bottom of a metal baking dish and top with turkey. Bake in a moderate oven 180°C for 1¼ - 1½ hours or until cooked when tested.
5. Remove the turkey from the baking dish and wrap in foil to rest in a warm place
6. Warm the baking dish on a medium high heat, add the Tokay and stir to loosen pan juices. Add the chicken stock, orange peel and quince paste and simmer for 10 minutes or until reduced and thickened slightly.
7. Stir in the blended cornflour and stir over a low heat until thickened. Strain and keep warm whilst carving the turkey. Serve the turkey sliced with a drizzle of sauce, roast potatoes and steamed vegetables. Serve immediately.
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| Turkey Breast with Cranberry & Leek Stuffing Recipe |
Marinated Pork Tenderloin with Steamed Asparagus Recipe - Prep Time: 10 minutes Cooking Time: 20 minutes Serving Size: Serves 4
Ingredients:
• 1/2 cup (125mL) Kikkoman Japanese Barbecue Marinade & Stir Fry Sauce
• 1 tablespoon (20mL) rice wine vinegar
• 1 teaspoon sesame oil
• 2 tablespoons honey
• 1 tablespoon grated fresh ginger
• 2 x 400g pork loin
• 3 bunches fresh asparagus, trimmed
• Extra Kikkoman Japanese Barbecue Marinade & Stir Fry Sauce to serve
Method:
1. Combine the Kikkoman Japanese Barbecue Marinade, vinegar, sesame oil, honey and ginger in a bowl and mix well. Place pork in a flat non-metallic dish and pour over marinade.
2. Cover and marinate at room temperature while preparing the asparagus and dipping sauce. (NB. Do not leave meat at room temperature for more than 1 hour).
3. For the asparagus, cut off any fibrous ends, and set aside.
4. Spray barbecue or grill pan with olive oil, then pre-heat on medium/high. Cook the pork for 5 minutes on each of the 4 sides, rotating it for a quarter of a turn each time, or until cooked to your liking. Baste the pork with extra sauce during the last 5 minutes of cooking.
5. Remove pork from heat and allow resting for about 5 minutes. Meanwhile, steam the asparagus spears for about 4 minutes until just tender.
6. Place the pork on a clean carving board and slice diagonally into thick slices.
Ingredients:
• 1/2 cup (125mL) Kikkoman Japanese Barbecue Marinade & Stir Fry Sauce
• 1 tablespoon (20mL) rice wine vinegar
• 1 teaspoon sesame oil
• 2 tablespoons honey
• 1 tablespoon grated fresh ginger
• 2 x 400g pork loin
• 3 bunches fresh asparagus, trimmed
• Extra Kikkoman Japanese Barbecue Marinade & Stir Fry Sauce to serve
Method:
1. Combine the Kikkoman Japanese Barbecue Marinade, vinegar, sesame oil, honey and ginger in a bowl and mix well. Place pork in a flat non-metallic dish and pour over marinade.
2. Cover and marinate at room temperature while preparing the asparagus and dipping sauce. (NB. Do not leave meat at room temperature for more than 1 hour).
3. For the asparagus, cut off any fibrous ends, and set aside.
4. Spray barbecue or grill pan with olive oil, then pre-heat on medium/high. Cook the pork for 5 minutes on each of the 4 sides, rotating it for a quarter of a turn each time, or until cooked to your liking. Baste the pork with extra sauce during the last 5 minutes of cooking.
5. Remove pork from heat and allow resting for about 5 minutes. Meanwhile, steam the asparagus spears for about 4 minutes until just tender.
6. Place the pork on a clean carving board and slice diagonally into thick slices.
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| Marinated Pork Tenderloin with Steamed Asparagus Recipe |
Whole Atlantic Salmon Fillet with Almond Thyme & Lemon Crust Recipe - Prep Time: 20 minutes Cooking Time: 20 minutes Serving Size: Serves 8
Ingredients:
• 125g Western Star Chef’s Choice Butter
• 1 clove garlic, crushed
• 4 cups fresh breadcrumbs
• 1/2 cup slivered almonds
• 1 tablespoon thyme leaves
• Finely grated rind of 2 lemons
• Salt and freshly ground black pepper, to taste
• 1.4kg whole fillet Atlantic Salmon, pinboned
• Lemon wedges & fresh herbs (eg. parsley, mint, chives, dill), for serving if desired
Method:
1. Gently heat butter and garlic in a saucepan until butter has melted. Combine breadcrumbs, almonds, thyme, lemon and pepper in a large bowl and stir in butter.
2. Place the salmon skin side down on a baking paper lined oven tray. Press breadcrumbs over the fish to completely cover. Bake at 220°C for 12-15 minutes or until just cooked. Rest for 10 minutes before scattering with fresh herbs, slicing and serving with lemons.
Ingredients:
• 125g Western Star Chef’s Choice Butter
• 1 clove garlic, crushed
• 4 cups fresh breadcrumbs
• 1/2 cup slivered almonds
• 1 tablespoon thyme leaves
• Finely grated rind of 2 lemons
• Salt and freshly ground black pepper, to taste
• 1.4kg whole fillet Atlantic Salmon, pinboned
• Lemon wedges & fresh herbs (eg. parsley, mint, chives, dill), for serving if desired
Method:
1. Gently heat butter and garlic in a saucepan until butter has melted. Combine breadcrumbs, almonds, thyme, lemon and pepper in a large bowl and stir in butter.
2. Place the salmon skin side down on a baking paper lined oven tray. Press breadcrumbs over the fish to completely cover. Bake at 220°C for 12-15 minutes or until just cooked. Rest for 10 minutes before scattering with fresh herbs, slicing and serving with lemons.
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| Whole Atlantic Salmon Fillet with Almond Thyme & Lemon Crust Recipe |
The Spectacular Cinnamon Alond Ring is tied with a festive ribbon, this wreath makes a gorgeous gift from the kitchen. Make one for family and another for friends.
Ingredients:
5 1/2 to 6 cups alL-purpose flour
2 packages active dry yeast
1 cup milk
1/2 cup water
1/2 cup butter, cut up
3 tabLespoons sugar
1 teaspoon salt
2 eggs, tightly beaten
2 teaspoons finely shredded lemon peel
2 teaspoons finely shredded orange peel
2 cups sLiced almonds
6 tablespoons butter, softened
2/3 cup sugar
1 tablespoon ground cinnamon Powdered Sugar Icing
Method:
1. In a Large bowL, combine 2 cups of the flour and the yeast. In a medium saucepan, heat and stir milk, water, 1/2 cup butter, 3 tablespoons sugar, and saLt untiL mixture is warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture along with the eggs, Lemon peel, and orange peeL. Beat with an electric mixer on [ow to medium speed for 30 seconds, scraping side of bowl. constantLy. Beat on high speed for 3 minutes. Using a spoon, stir in 1 cup of the sLiced almonds and as much of the remaining flour as you can.
2. Turn dough out onto a Lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes totaL). Shape dough into a baLL. PLace dough in a lightLy greased bowL, turning once to grease surface of the dough. Cover; let rise in a warm place until nearLy doubLe in size (about 1 hour).
3. Punch dough down. Turn out onto a LightLy floured surface. Cover; Let rest for 10 minutes. Meanwhile, lightly grease a 10-inch fluted tube pan; set aside.
4. For filling, combine the 6 tabLespoons softened butter, 2/3 cup sugar, and cinnamon in a small bowl.
5. Roll dough into a 20x12-inch rectangle. Spread filling evenly over dough to within /z inch of edges. RoLl up rectangle, starting from a long side; seal seam. Carefully pLace dough, seam side down, in prepared pan, bringing ends together to form ring. Cover and let rise in a warm pLace until nearLy doubLe in size (about
45 minutes).
6. Bake in a preheated 350°F oven for 50 to 55 minutes or until golden, covering with foil the Last 15 minutes of baking to prevent overbrowning. Carefully invert tube pan onto a wire rack. Remove bread from pan and cooL thoroughLy. Drizzle with Powdered Sugar Icing and, if desired, sprinkle with remaining almonds. Makes
16 servings.
Powdered Sugar Icing:
In a small bowl, combine 1 cup powdered sugar and 1/4 teaspoon vaniLLa. Stir in enough milk (1 to 2 tablespoons) to make of drizzling consistency.
Make Ahead Tip:
Mix and knead dough as above. Shape dough into a bait. Place in a lightly greased bowL; turn once. Cover and chill dough in the refrigerator for up to 24 hours. Remove from refrigerator and let stand, covered, at room temperature for 15 minutes. Punch dough down. Continue as directed in Step 3.
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| Spectacular Cinnamon Alond Ring Recipe |
The Southern style Cornbread Recipe is a quick cornbread is traditionally served as an accompaniment for a barbecue, soup, or stew. Some authentic Southern recipes omit the honey.
Special equipment:
8in (20cm) springform round cake pan or
similar-sized flameproof cast-iron frying pan
Ingredients:
1 2/3 cups fine cornmeal or polenta, ideally
white cornmeal if you can get it
2 tsp baking powder
1/2 tsp fine salt
2 large eggs
1 cup buttermilk
4 tbsp unsalted butter or bacon drippings,
melted and cooled, plus extra for greasing
1 tbsp honey (optional)
Method:
1 Preheat the oven to 425°F (220°C). Grease the cake pan or frying pan and place it in the oven to heat up. In a large bowl, mix together the cornmeal, baking powder, and salt. Whisk together the eggs and buttermilk.
2 Make a well in the center of the cornmeal mixture and gradually pour in the buttermilk mixture, slowly stirring until incorporated. Stir in the melted butter or bacon drippings, and honey, if using, and mix until smooth.
3 Carefully remove the hot pan from the oven and pour in the mixture. The pan should be hot enough to make the batter sizzle as it goes in; this is what gives the cornbread its distinctive crust.
4 Bake in the middle of the oven for 20–25 minutes until slightly risen and browning at the edges. Leave to cool for 5 minutes.
PREPARE AHEAD:
Best served warm from the oven, the bread can be made 1 day ahead and kept tightly wrapped in paper.
ALSO TRY:
Chile and Cilantro Cornbread Add 1 red chile, seeded and finely chopped, and 4 tablespoons finely chopped cilantro at the same time as the honey.
BAKER’S TIP:
Southern cornbread gains a lot of its flavor from the use of melted bacon drippings in the batter, and a jar of collected leftover bacon grease is a common sight in kitchens across the Southern United States for this very reason so start your own collection!
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| Southern style Cornbread |
The American Cornbread Recipe is a traditional American loaf that makes a quick and easy accompaniment to soups and stews.
Special equipment:
9in (23cm) flameproof cast-iron
frying pan
loose-bottomed round cake pan
Ingredients:
2 fresh corn cobs, about 7oz (200g)
weight of kernels
4 tbsp unsalted butter or bacon
drippings, melted and cooled,
plus extra for greasing
1 1/4 cups fine yellow cornmeal
or polenta
3.4 cup bread flour
1⁄4 cup sugar
1 tbsp baking powder
1 tsp salt
2 large eggs
1 1⁄4 cups milk
Method:
1 Preheat the oven to 425°F (220°C). Oil the pan with butter or bacon drippings. Place in oven.
2 Cut away the kernels from the cobs and scrape out the pulp with the back of the knife.
3 Sift the cornmeal, flour, sugar, baking powder, and salt into a bowl. Add the corn.
4 In a bowl, whisk together the eggs, melted butter or bacon drippings, and milk.
5 Pour three-quarters of the milk mixture into the flour mixture and stir.
6 Draw in the dry ingredients, adding the remaining milk mixture. Stir just until smooth.
7 Carefully take the hot pan out of the oven and pour in the batter; it should sizzle.
8 Quickly brush the top with butter or bacon drippings. Bake for 20–25 minutes.
9 The bread should shrink from the sides of the pan and a skewer should come out clean.
10 Let the cornbread cool slightly on a wire rack. Serve warm, with soup, chili con carne, or fried chicken. The cornbread does not keep well but leftovers can be used as a stuffing for roast poultry.
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| American Cornbread |
The Parsnip and Parmesan Bread Recipe is a perfect combination of flavors to serve with a bowl of warm soup on a cold winter’s day.
Ingredients:
1 1/2 cups all-purpose flour, plus extra for dusting
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp fine salt
freshly ground black pepper
2oz (50g) Parmesan cheese, finely grated
6oz (150g) parsnip
1 1/4 cups buttermilk
Method:
1 Preheat the oven to 425‹F (220‹C).
Mix together the all-purpose flour, whole wheat flour, baking soda, salt, pepper, and Parmesan. Grate the parsnip, then chop it coarsely to reduce the size of the shreds. Add it to the bowl, mixing well so no clumps form.
Make a well in the center of the dry ingredients and stir in the buttermilk to form a loose, ragged dough.
Use your hands to bring the mixture together into a ball, then turn it out onto a lightly floured work surface and knead it for 2 minutes until it forms a smooth dough. You may need to add a little extra flour at this stage, depending on the water content of your vegetables.
Shape the dough into a round about 6in (15cm) in diameter, and slash the top with a cross to allow the bread to rise when baking.
Place the dough onto a baking sheet lined with parchment paper and cook in the middle of the oven for 30 minutes to create a good crust.
Reduce the oven temperature to 400°F (200°C), and bake for another 20 minutes until well risen, golden brown, and a skewer inserted into the middle emerges clean.
Transfer the bread to a wire rack and let cool for at least 20 minutes before serving.
STORE:
This bread will keep, well wrapped in paper, for 3 days.
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| Parsnip and Parmesan Bread |
The Pumpkin Soda Bread Recipe The use of grated pumpkin ensures this quick bread keeps moist for days. A perfect accompaniment for soup.
Ingredients:
1 3⁄4 cups all-purpose flour,
plus extra for dusting
3⁄4 cup whole wheat flour
1 tsp baking soda
½ tsp fine salt
1⁄3 cup pumpkin seeds
5oz (120g) pumpkin or butternut
squash, coarsely grated
1 1⁄4 cups buttermilk
Method:
1 Preheat the oven to 425°F (220°C). In a large bowl, mix the flour, baking soda, and salt.
2 Add the grated pumpkin and seeds and stir well to combine so that no clumps remain.
3 Make a well in the center and pour in the buttermilk. Stir together to form a loose dough.
4 Use your hands to bring the mixture together into a ball, then turn out onto a floured surface.
5 Knead the dough for 2 minutes until it forms a smooth mass. You may need to add flour.
6 Shape the dough into a round 6in (15cm) in diameter. Place on a lined baking sheet.
7 Use a sharp knife to slash a cross into the top. This helps the bread to rise when baking.
8 Cook in the middle of the oven for 30 minutes, until risen. Reduce to 400°F (200°C).
9 Cook for another 20 minutes. The base should sound hollow when tapped.
10 Transfer the bread to a wire rack and allow it to cool for at least 20 minutes before serving. Cut the bread into wedges or slices, and serve as an accompaniment to soups and stews. STORE This will keep, well wrapped in paper, for 3 days.
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| Pumpkin Soda Bread |
The Soda Bread Recipe This has a light, cakelike texture. As an added bonus, it requires no kneading, so is a wonderfully effort-free loaf.
Ingredients:
unsalted butter, for greasing
3 cups whole wheat flour,
plus extra for dusting
1 1⁄2 tsp baking soda
1 1⁄2 tsp salt
2 cups buttermilk,
plus extra if needed
Method:
1 Preheat the oven to 400°F (200°C). Grease a baking sheet with butter.
2 Sift the flour, baking soda, and salt into a large bowl, adding in any leftover bran.
3 Mix thoroughly to combine and make a well in the center.
4 Gradually pour the buttermilk into the center of the well.
5 With your hands, quickly draw in the flour to make a soft, slightly sticky dough.
6 Do not overwork the dough. Add a little more buttermilk if it seems dry.
7 Turn the dough out onto a floured surface, and quickly shape into a round loaf.
8 Put the loaf on the baking sheet and pat it down into a round, about 2in (5cm) high.
9 Make a cross 1⁄2in (1cm) deep in the top of the loaf with a very sharp knife or scalpel.
10 Bake the loaf in the preheated oven for 35–40 minutes, until brown.
11 Turn the loaf over and tap the bottom. The bread should sound hollow.
12 Transfer the bread to a wire rack and let it cool slightly.
13 Cut the bread into slices or wedges and serve warm, with plenty of butter. Soda bread also makes very good toast. STORE This will keep, well wrapped in paper, for 2–3 days.
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| Soda Bread Recipe |
The Naan Bread Recipe is a familiar Indian flat bread is traditionally cooked in a tandoor oven, but this recipe uses a conventional oven.
Rising time:
1 hr
Ingredients:
2 3⁄4 cups bread flour, plus extra for
dusting
2 tsp dried yeast
1 tsp sugar
1 tsp salt
2 tsp black onion seeds
1⁄2 cup full-fat plain yogurt
4 tbsp ghee, or butter, melted
Method:
1 Heat the ghee or butter in a small saucepan until melted. Set aside.
2 In a large bowl, mix together the flour, yeast, sugar, salt, and onion seeds.
3 Make a well. Add 3⁄4 cup lukewarm water, the yogurt, and the melted ghee.
4 Draw in the flour and mix gently with a wooden spoon to combine.
5 Keep mixing for 5 minutes, until it forms a rough dough.
6 Cover and keep warm until doubled, about 1 hour. Preheat the oven to 475°F (240°C).
7 Place 2 baking sheets in the oven. Knock back the dough.
8 Knead the dough on a floured surface until smooth. Divide into 4 equal pieces.
9 Roll each piece into an oval shape about 10in (24cm) long.
10 Transfer the bread to preheated sheets and bake for 6−7 minutes, until well puffed.
11 Preheat the broiler to its hottest setting. Transfer the breads to the broiler pan.
12 Cook the naans for 30–40 seconds on each side, or until they brown and blister.
13 When broiling, be sure not to put the breads too close to the heat, to prevent burning. Transfer to a wire rack and serve warm. ALSO TRY... Garlic and Cilantro Naan Add 2 crushed garlic cloves and 4 tablespoons finely chopped cilantro in step 2.
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| Naan Bread Recipe |
The Pita Bread Recipe The pocket bread is delicious stuffed with salad and other fillings, or cut up and eaten with dips.
Rising and proofing time:
1 hr–1 hr 50 mins
Ingredients:
1 tsp dried yeast
1⁄3 cup whole wheat flour
1 1⁄3 cups bread flour, plus extra for dusting
1 tsp salt
2 tsp cumin seeds
2 tsp extra virgin olive oil, plus extra
for greasing
Method:
1 In a small bowl, mix the yeast with 3⁄4 cup lukewarm water. Leave 5 minutes, then stir.
2 In a large bowl, mix together the two types of flour, salt, and cumin seeds.
3 Make a well and pour in the dissolved yeast, ¾ cup lukewarm water, and oil.
4 Combine the flour mix with the wet ingredients, mixing to form a soft, sticky dough.
5 Turn the dough onto a floured work surface and knead until very smooth and elastic.
6 Place the dough in a lightly greased bowl and cover with a damp kitchen towel.
7 Leave to rise in a warm place for 1–11⁄2 hours, until doubled in size. Flour 2 baking sheets.
8 Turn the dough onto a lightly floured work surface, and knock back.
9 Shape the dough into a cylinder 2in (5cm) wide, then cut into 6 pieces.
10 Take 1 piece of dough and leave the rest covered with a kitchen towel as you work.
11 Shape the dough into a ball, then roll into an 8in (20cm) oval.
12 Transfer to a baking sheet. Repeat to shape the remaining pitas. Cover with a kitchen towel.
13 Leave to rise in a warm place for 20 minutes. Preheat the oven to 475°F (240°C).
14 Place another baking sheet in the oven. Once hot, transfer half the pitas to the sheet.
15 Bake for 5 minutes. Transfer to a wire rack and brush the tops lightly with water.
16 Bake the remaining rounds, transfer to the rack, and brush with water. STORE Best eaten warm from the oven, pitas can be stored overnight in an airtight container.
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| Pita Bread Recipe |
The Chicago Deep dish Pizza Recipe is a hearty pizza, dating back to 1940s Chicago.
Rising and proofing time:
1 hr 20 mins–1 hr 50 mins
Special equipment:
2 x 9in (23cm) cake pans
For the dough:
2½ tsp dried yeast
2 3⁄4 cups bread flour, plus extra for dusting
2 tsp salt
3 tbsp extra virgin olive oil, plus more for greasing
2–3 tbsp polenta
For the sauce:
13oz (375g) mild Italian sausage
1 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
2 x 14oz (400g) cans chopped plum tomatoes
freshly ground black pepper
leaves from 7–10 flat-leaf parsley sprigs, chopped
6oz (175g) mozzarella, torn into chunks
Method:
1 In a small bowl, sprinkle the yeast over 1⁄4 cup lukewarm water.
2 Let stand for 5 minutes, stirring once, until dissolved. Put the flour onto a work surface with the salt.
3 Make a large well in the center and add the dissolved yeast, 1 cup lukewarm water, and the oil. Draw in the flour and work it into the other ingredients, to form a smooth dough. It should be soft and slightly sticky.
4 Lightly flour the work surface, and knead the dough for 5–7 minutes, until very smooth and elastic.
5 Brush a large bowl with oil. Put the dough in the bowl and flip it so the surface is lightly oiled.
6 Cover with a damp kitchen towel and let rise in a warm place for 1–1½ hours, until doubled in size.
7 Slit the side of each sausage and push out the meat, discarding the casing. Heat the oil in a sauté pan.
8 Add the sausage and cook over medium-high heat, breaking up the meat with the wooden spoon, for 5–7 minutes, until cooked. Reduce the heat to medium, remove the meat from the pan, and pour off all but 1 tablespoon of the fat.
9 Stir in the garlic and cook for about 30 seconds, until fragrant. Return the sausage and stir in the tomatoes, salt, pepper, and all but 1 tablespoon of the parsley. Cook, stirring occasionally, for 10–15 minutes, until thickened. Remove from the heat, taste for seasoning, and let cool completely.
10 Brush the pans with oil. Sprinkle the polenta in the pans, and turn it to coat the bottom and side, then turn upside down and tap to remove the excess. Turn the dough
onto a lightly floured work surface and knock back. Shape the dough into 2 loose balls. With a rolling pin, roll the balls into rounds to fit your pans.
11 Working carefully, wrap the dough around the rolling pin and drape it over the pans. With your hands, press the dough into the bottom of the pans, and 1in (2.5cm) up the side, to form a rim.
12 Cover with a dry kitchen towel, and let rise for about 20 minutes. Preheat the oven to 450°F (230°C). Heat a baking sheet in the oven
13 Spread the sauce over the dough, leaving a border. Sprinkle with the cheese and remaining parsley. Bake for 20–25 minutes, until crisp and golden.
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| Chicago Deep dish Pizza Recipe |
The Three Pepper Calzone with Cheese Recipe “Calzone” means “trouser leg” in Italian, perhaps due to a resemblance or because this pizza turnover could be stuffed into a roomy trouser pocket!
Rising and proofing time:
1 1⁄2– 2 hrs
Ingredients:
1 quantity pizza dough
1⁄4 cup extra virgin olive oil, plus extra to serve
2 onions, thinly sliced
2 red bell peppers, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
3 garlic cloves, finely chopped
1 small bunch of any herb, such as rosemary,
thyme, basil, or parsley, or a mixture,
leaves finely chopped
sea salt
cayenne pepper, to taste
6oz (175g) mozzarella, sliced
all-purpose flour, for dusting
1 egg, beaten
Method:
1 Heat 1 tablespoon of oil in a frying pan, add the onions, and cook, stirring, for 2–3 minutes, until soft but not brown.
2 Transfer to a bowl and set aside. Add the remaining oil to the pan, then the peppers, garlic, and half the herbs.
3 Season with salt and cayenne. Sauté, stirring, for 7–10 minutes, until softened but not brown. Taste for seasoning: it should be quite spicy. Add to the onions, and let cool.
4 Divide the dough into 4 equal pieces.
5 Roll and pull each piece into a square about 1⁄2in (1cm) thick. Spoon the pepper mixture onto a diagonal half of each square, leaving a 1in (2.5cm) border. Arrange the mozzarella slices on top.
6 Moisten the edge of each square with water, and fold 1 corner over to meet the other, forming a triangle. Pinch the edges together to seal.
7 Put the triangles on the floured baking sheet and let rise for 30 minutes. Preheat the oven to 450°F (230°C).
8 Whisk the egg with ½ teaspoon salt, and brush over the calzone. Bake for 15–20 minutes, until golden brown. Brush each with a little olive oil, and serve.
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| Three Pepper Calzone with Cheese |
The Four Seasons Pizza Recipe These pizzas have different toppings, arranged separately, to represent the four seasons. Start the day before.
Rising time:
1–1 1⁄2 hrs or overnight
Ingredients:
23⁄4 cups bread flour
3 tsp dried yeast
½ tsp salt
2 tbsp extra virgin olive oil, plus extra for greasing
For the tomato sauce:
2 tbsp unsalted butter
2 shallots, finely chopped
1 tbsp olive oil
1 bay leaf
3 garlic cloves, crushed
2 1⁄4lb (1kg) ripe plum tomatoes,
seeded and chopped
2 tbsp tomato paste
1 tbsp sugar
sea salt
freshly ground black pepper
pinch of chili flakes (optional)
For the toppings:
6oz (175g) mozzarella, thinly sliced
4oz (115g) mushrooms, thinly sliced
2 tbsp extra virgin olive oil
2 roasted red peppers, thinly sliced
8 anchovy fillets, halved lengthwise
4oz (115g) pepperoni, thinly sliced
2 tbsp capers
8 artichoke hearts, halved
12 black olives
Method:
1 Put the flour in a mixing bowl and stir in the yeast and salt.
2 Add the olive oil and 1 1⁄2 cups lukewarm water, then mix to a dough.
3 Knead on a floured surface for 10 minutes, or until the dough is smooth and elastic.
4 Roll the dough into a ball and place in an oiled bowl covered with oiled plastic wrap.
5 Leave in a warm place for 1–11⁄2 hours, until doubled; or store in the refrigerator overnight.
6 For the sauce, put a saucepan over low heat. Add the butter, shallots, oil, bay leaf, and garlic.
7 Stir, cover, and cook the ingredients together for 5–6 minutes, stirring occasionally.
8 Add the tomatoes, tomato paste, and sugar. Cook for 5 minutes, stirring.
9 Now pour in 1 cup water, bring to a boil, and reduce the heat to a simmer.
10 Cook for 30 minutes, stirring, until reduced to a thick sauce. Season to taste.
11 Using a wooden spoon, press the sauce through a sieve. Cover and chill until needed.
12 To bake, preheat the oven to 400°F (200°C). Transfer the dough to a lightly floured surface.
13 Knead lightly, divide into 4, and roll or press out into 9in (23cm) rounds.
14 Grease 4 baking sheets and carefully transfer a pizza base on to each.
15 Spread the sauce over the bases, leaving a 3⁄4in (2cm) border around the edge of each.
16 Place any leftover sauce in a small freezer-safe container and freeze for later use.
17 Top the pizzas with mozzarella, dividing it equally between the bases.
18 Arrange the mushroom slices on a quarter of each pizza and brush with the olive oil.
19 Pile the roasted pepper slices on another quarter with the anchovy fillets on top.
20 Use pepperoni and capers for the third and artichokes and olives for the fourth quarter.
21 Bake in the top of the oven, 2 at a time, for 20 minutes, or until golden brown. Serve hot.
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| Four Seasons Pizza |
The Pane siciliano Recipe This rustic semolina bread from Sicily toasts particularly well and makes deliciously crunchy bruschetta.
Fermenting time:
12 hrs or overnight
Rising and proofing time:
2 1⁄2 hrs
Ingredients:
For the starter
¼ tsp dried yeast
1⁄2 cup fine semolina, or semolina flour
vegetable oil, for greasing
For the dough:
1 tsp dried yeast
2 cups fine semolina, or semolina flour,
plus extra for dusting
1 tsp fine salt
1 tbsp sesame seeds
1 egg, beaten, for glazing
Method:
1 To make the starter, dissolve the yeast in 1⁄2 cup warm water. Add the liquid to the semolina and bring everything together to form a rough, loose dough. Place the dough in a large bowl, with plenty of room for it to expand, cover with plastic wrap, and put in a cool place to rise for at least 12 hours, or overnight.
2 To make the dough, dissolve the yeast in 3⁄4 cup warm water. Put the risen starter, flour, and salt into a large bowl, or the bowl of an electric mixer fitted with a dough hook. Add the liquid.
3 Stir the ingredients. When it seems a little stiff use your hands to bring the dough together, or mix on a low speed. Knead by hand for up to 10 minutes, or 5–7 minutes in an electric mixer on medium speed, until smooth, glossy, and elastic.
4 Put the dough in a lightly oiled bowl, cover loosely with plastic wrap, and leave to rise in a warm place for up to 1½ hours, until doubled in size.
5 Turn the dough out onto a lightly floured work surface and gently knock it back. Knead it briefly and shape it into the desired shape; traditionally a tight boule shape. Place on a large baking sheet, cover loosely with oiled plastic wrap and a clean kitchen towel, and leave it to rise in a warm place until well risen and almost doubled in size. This could take another hour. The bread is ready to bake when it is tight and well risen, and a finger gently poked into the dough leaves a dent that springs back quickly.
6 Preheat the oven to 400°F (200°C). Brush the top of the bread with beaten egg, and scatter with the sesame seeds. Bake in the center of the preheated oven for 25–30 minutes until well risen and golden brown. Remove from the oven and transfer to a wire rack to cool for at least 30 minutes before serving.
STORE:
The bread can be stored, loosely wrapped in paper, for 2 days.
BAKER’S TIP:
This bread can be made using either fine semolina or semolina flour. Semolina is made from durum wheat and therefore is not wheat free, but gives a deliciously rustic texture to the bread, similar to that of polenta or cornmeal. It is especially good on the side with an oil-rich tomato salad.
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| Pane siciliano Recipe |
The Ciabatta Recipe One of the simplest breads to master, a good ciabatta should be well risen and crusty, with large air pockets.
Rising and proofing time:
3 hrs
Ingredients:
2 tsp dried yeast
2 tbsp olive oil,
plus extra for greasing
2 1⁄2 cups bread flour, plus extra
for dusting
1 tsp sea salt
Method:
1 Dissolve the yeast in 11⁄2 cups warm water. Once it has dissolved, add the oil.
2 Put the flour and salt in a bowl. Make a well, pour in the yeast, and stir to form a soft dough.
3 Knead on a floured surface for 10 minutes, until smooth, soft, and somewhat slippery.
4 Put the dough in a lightly oiled bowl and cover loosely with plastic wrap.
5 Leave to rise in a warm place for 2 hours until doubled. Turn out onto a floured surface.
6 Gently knock back the dough with your fists, then divide it into 2 equal pieces.
7 Knead them briefly and shape into traditional slipper shapes, around 12 x 4in (30 x 10cm).
8 Place each loaf on a lined baking sheet with enough space around to allow it to expand.
9 Cover loosely with plastic wrap and a towel. Leave for 1 hour until doubled in volume.
10 Preheat the oven to 450°F (230°C). Spray the loaves with a fine mist of water.
11 Bake on the middle rack for 30 minutes, spraying them with water every 10 minutes.
12 It is cooked when the top is golden brown and the base sounds hollow when tapped.
13 When cooked, turn the loaves out onto a wire rack to cool for at least 30 minutes before cutting. STORE These are best eaten the same day, but can be stored overnight, wrapped in paper.
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| Ciabatta Recipe |
The Fougasse Recipe is the French equivalent of the Italian focaccia, most associated with the region of Provence. The traditional leaf effect is surprisingly easy to achieve and looks lovely.
Rising and proofing time:
6 hrs
Ingredients:
5 tbsp olive oil, plus extra for greasing
1 onion, finely chopped
2 strips bacon, finely chopped
3 cups bread flour, plus extra for dusting
1⁄4 oz (7.5g) packet dried yeast
1 tsp salt
sea salt flakes, for sprinkling
Method:
1 Heat 1 tbsp of the oil in a frying pan. Cook the onion and bacon until browned, remove from the pan, and set aside.
2 Mix 1 1⁄2 cups of the flour with the yeast. Add about 2⁄3 cup water, then mix for 3–4 minutes. Cover and leave to rise and then fall again. This should take about 4 hours.
3 Add the remaining flour, the salt, 2⁄3 cup water, and the remaining 1⁄4 cup olive oil, and mix well. Turn out onto a lightly floured work surface and knead to a smooth dough. Return to the bowl to rise for 1 hour, or until doubled in size.
4 Line 3 baking sheets with parchment paper. Punch down the dough, then add the onion and bacon. Knead well, then divide the dough into 3 balls. Flatten each ball to about 1in (2.5cm) high with a rolling pin, then shape each into a rough circle.
5 Put the dough circles onto baking sheets. To create the traditional leaf shapes, cut each circle with a sharp knife, twice down the center, then 3 times on either side on a slant. Cut all the way through the thickness of the dough, but not through the edges. Brush with olive oil, sprinkle with sea salt, and leave to rise for 1 hour, or until doubled in size. Preheat the oven to 450°F (230°C).
6 Bake the loaves for 15 minutes, until golden. Remove from the oven and allow to cool before serving.
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| Fougasse Recipe |
The Anadama Cornbread Recipe is a dark, sweet cornbread originally hails from New England. It is curiously sweet and savory at the same time, and keeps very well.
Rising and proofing time:
4 hrs
Ingredients:
1⁄2 cup milk
1⁄2 cup polenta or fine yellow cornmeal
4 tbsp unsalted butter, softened
1⁄2 cup molasses
2 tsp dried yeast
2 1⁄2 cups all-purpose flour, plus extra for dusting
1 tsp salt
vegetable oil, for greasing
1 egg, beaten, for glazing
Method:
1 Heat 1⁄2 cup water and the milk in a small saucepan. Bring to a boil and add the polenta.
2 Cook for a minute or two until it thickens, then remove from the heat. Add the butter and stir until it is well mixed. Beat in the molasses, then set aside to cool.
3 Dissolve the yeast in 1⁄3 cup warm water and stir well. Put the flour and salt into a bowl and make a well. Gradually stir in the polenta mixture, then add the yeast
mixture to make a soft, sticky dough.
4 Turn the dough out onto a lightly floured work surface. Knead for about 10 minutes, until soft and elastic. It will remain fairly sticky, but should not stick to your hands.
5 Knead in a little flour if it seems too wet. Put the dough in a lightly oiled bowl, cover loosely with plastic wrap, and leave to rise in a warm place for up to 2 hours. The dough will not double in size, but should be very soft and pliable when well risen.
6 Turn the dough out onto a lightly floured work surface and gently knock it back. Knead it briefly and shape it into a flattened oval, tucking the sides underneath the center of the dough to get a tight, even shape.
7 Place on a large baking sheet and cover loosely with plastic wrap and a clean kitchen towel. Leave it to rise in a warm place for about 2 hours. The dough is ready to bake when it is tight and well risen, and a finger gently poked into the dough leaves a dent, which springs back quickly.
8 Preheat the oven to 350°F (180°C).
9 Place one oven rack in the middle of the oven, and one below it, close to the bottom. Bring a small pan of water to a boil. Brush the loaf all over with a little beaten egg, and gently slash the top 2–3 times with a sharp knife diagonally.
10 This will alllow the bread to continue to rise in the oven. Dust the top with a little flour, if desired, and place it on the middle shelf. Place a roasting pan on the bottom shelf, then quickly pour the boiling water into it and shut the door.
11 Bake for 45–50 minutes, until the crust is nicely darkened and the bottom sounds hollow when tapped. Remove from the oven and leave to cool on a wire rack.
STORE:
The bread will keep, well wrapped in paper, in an airtight container for 5 days.
BAKER’S TIP:
Slashing the loaf allows the bread to continue rising in the oven, as does the steam from the pan of boiling water, which also helps to give the bread a good crust. Anadama tastes wonderful Emmental or Gruyère, or simply buttered and topped with some good ham and a little mustard.
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| Anadama Cornbread |
The Multi grain Breakfast Bread Recipe is a hearty bread combines rolled oats, wheat bran, polenta, whole wheat and all-purpose flours, with sunflower seeds for added crunch.
Rising and proofing time:
2 1⁄2 – 3 hrs
Ingredients:
3⁄4 cup sunflower seeds
1 1⁄2 cups buttermilk
2 1⁄2 tsp quick-rising dried yeast
1⁄2 cup rolled oats
1⁄3 cup wheat bran
1⁄2 cup polenta or fine yellow cornmeal,
plus extra for dusting
1⁄4 cup brown sugar
1 tbsp salt
2 cups whole wheat flour
2 cups all-purpose flour,
plus extra for dusting
unsalted butter, for greasing
1 egg white, beaten, for glazing
Method:
1 Preheat the oven to 350‹F (180‹C). Spread the seeds on a baking sheet and toast in the oven until lightly browned. Let cool, then coarsely chop.
2 Pour the buttermilk into a saucepan and heat to just lukewarm. Sprinkle the yeast over 1.4 cup lukewarm water. Set aside for 2 minutes, stir gently, then leave for 2/3 minutes, until completely dissolved.
3 Put the sunflower seeds, rolled oats, wheat bran, polenta, brown sugar, and salt in a large bowl. Add the dissolved yeast and buttermilk and mix together. Stir in the whole wheat flour with half the all-purpose flour and mix well with your hand.
4 Add the remaining all-purpose flour, 1/2 cup at a time, mixing well after each addition, until the dough pulls away from the sides of the bowl in a ball. It should be soft and slightly sticky. Turn the dough onto a floured work surface. Knead for 8.10 minutes, until it is very smooth, elastic, and forms into a ball.
5 Grease a large bowl with butter. Put the dough in the bowl and flip it so the surface is lightly buttered. Cover with a damp kitchen towel and leave to rise in a warm place for 1 1⁄2 –2 hours, until doubled in size.
6 Sprinkle 2 baking sheets with polenta. Turn the dough out onto a lightly floured work surface and knock back. Cover and let it rest for 5 minutes. With a sharp knife, cut the dough in half. Shape each half into a thin oval. Cover with a dry kitchen towel and leave to rise in a warm place for 1 hour, or until doubled in size again.
7 Preheat the oven to 375°F (190°C). Brush the loaves with egg white and bake for 40–45 minutes, until the base of the loaves sound hollow when tapped. Transfer the
loaves to a wire rack to cool completely.
STORE:
This bread is best on the day of baking, but can be tightly wrapped in paper and kept for 2–3 days.
BAKER’S TIP:
Buttermilk is a great ingredient for bakers. Try adding it to any baking recipe that calls for milk. Its mild acidity brings a slight tang of sourness, while its active ingredients will lighten and soften the texture of most baked goods. You can find it in most supermarkets.
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| Multi grain Breakfast Bread |
