Red Currant and Almond Muffins

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I forgot we had red currant bushes. In years past, what little crop was produced was eaten by the birds.  Not sure what happened this year but we have more red currants than we can handle!  Red currants have topped salads and cereals and they’ve been made into jelly and cordial.  The best way to eat them is by the handful straight from the bush but these muffins are a close second for me.

Red Currant and Almond Muffins

150g plain flour
100g ground almonds
3 tspn baking powder
Pinch salt
50g caster sugar
1 egg
225ml milk (plus extra if required)
60g butter melted
1 cup red currants
1 tblspn almond extract

  • Preheat oven to 190oC and butter a muffin tin.
  • Sift together the dry ingredients into a large bowl then stir in the red currants until evenly distributed.
  • Briefly whisk together the wet ingredients and add to the bowl. Use a large metal spoon to fold ingredients together. Do this briskly and do not over mix. Add a little extra milk if required.
  • Spoon batter into tins (approx ⅔ full). Bake for 25 mins until risen and golden on top.

Spiced Chickpea Puffs

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I’m off to North Carolina this weekend to teach another cooking course at the John C Campbell Folk School.  Cannot wait to return.  It’s a beautiful place, in every sense: a peaceful, creative, supportive environment in the tranquil, green Appalachians.  They run all kinds of craft based courses – ironmongery, weaving, painting, wood turning – and students come from far and wide to study for a week or two and soak up the mountain air.

This year my course’s focus is baking.  My students and I will be making cakes and biscuits and scones and puddings.  And there will be pastry too.  Pastry is the diva of the food world, I think.  A stunning performer but there’s no rushing it and it must be handled just right.  I’ve been practising different short-crusts and rough puffs for months now and have found the recipes that work for me (Leith’s and Dan Lepard, respectively).

Last week, however, I decided to give proper puff pastry a bash.  I’d always heard that even professional chefs don’t make their own and assumed it was going to be highly technical, time consuming and, ultimately, not really worth it.  Good puff pastry is available in the shops, after all.  But I was wrong on almost every count.

Following the Bourke Street Bakery recipe (superb book, by the way), it turns out that the process of laminating the butter into the flour is pretty straight forward.  It was time consuming in that I had to start 24 hours in advance and for the first few hours I was rolling  for a short time every 20 minutes, but it wasn’t labour intensive and I could potter about whilst the dough was resting.  And the end result?  Well, it was phenomenal.  Light, buttery, crisp and flaky pastry.  I will most certainly be making it again.

I used the pastry to make the following Spiced Chickpea Rolls (based on another recipe from the Bourke Street book) and they were a big hit with everyone who tasted them.  Even the most committed carnivore admitted they were better than their more common sausage counter part.

Shop bought puff pastry would work perfectly well here but should you feel the desire to try making your own, instructions can be found here.

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Spiced Chickpea Puffs

Makes 10

800g puff pastry

Olive oil

1 large onion, chopped

2 red peppers, chopped

4 garlic cloves, finely chopped

2 tins of chickpeas

1 heaped tspn cumin

1 heaped tspn coriander

½ tspn chilli flakes (optional)

250g fresh spinach

Juice of one lemon

½ tspn salt

3 tblspn tahini

Handful of chopped coriander

1 egg white

Paprika

In a large pan, heat a few tablespoons of olive oil over a medium high heat.  Add the onion and saute until starting to soften.  Add the peppers and cook for another 5 minutes before adding the garlic.  Cook for two more minutes before adding the spices and chickpeas.  Reduce heat and cook for 5 minutes more.  Stir occasionally and add a tiny bit of water if the mixture sticks at all.  

Stir in the spinach and pop a lid on to allow the spinach to wilt.  Once wilted, remove from heat and add the lemon juice, tahini and salt.

Spoon half the mixture into a food processor and whizz until a rough paste is formed.  Return to pan and mix to combine with whole chickpeas (you want a varied texture).  Stir through the coriander and let cool for an hour.

Heat the oven to 200oC.

Gently roll out the puff pastry to 5mm thick and cut into rectangles (slice – don’t press down), approx 15cm x 30 cm.  Spoon the mixture onto one side of the pastry then fold over and crimp edges together.  Place on baking tray.  Repeat until all pastry has been used. (There may be mixture left over – it makes a nice veggie burger.) Brush rolls with egg white and dust lightly with paprika.

Place in oven and turn temperature down to 180oC.  Cook for 30 mins then remove from baking tray and place on wire rack in oven.  Cook for another 15- 25 mins more until pastry is crisp on top and bottom.

Allow to cool slightly before eating.  

 

Thai Beef Salad

A blow your head off salad for a Sunday night.

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Thai Beef Salad (serves 2)

For the marinade:

2 tblspn oyster sauce
1 tblspn fish sauce
1 tblspn sesame oil

1 large ribeye steak, approx 300g

For the dressing:
3 garlic cloves
2 birds eye chillis
3 tblspn fish sauce
Juice of 1 lime
½ tspn palm sugar (or golden caster)
2 tblspn groundnut oil (or other neutral oil)

To serve:
100g thin rice noodles
Handful of rocket
1 tblspn roughly chopped mint
2 tblspn roughly chopped coriander
½ cucumber, deseeded and sliced
10 cherry tomatoes, halved
2 spring onions, chopped

  • Whisk together the marinade ingredients then pour over the beef, turning to coat both sides. Let sit in the fridge for at least 2 hours.
  • For the dressing, pound the garlic and chilli in a mortar then add the other ingredients. Taste and adjust the lime or fish sauce to suit your own taste. It should be hot and sour and salty and sweet all at once.
  • Pour boiling water over the rice noodles and let soak for 10 mins. Drain then pour over cold water until noodles are chilled. Set aside to drain completely.
  • Heat a griddle pan over a medium high heat and cook the steak for 2 mins on each side. Rest for a few minutes before slicing thinly.
  • Assemble the salad using the noodles and all remaining ingredients. Top with the steak and drizzle over the dressing.

 

Hot Cross Buns

This summer I’m heading back to the John C Campbell Folk School to teach a British baking course.  Very exciting.

On the list to teach are Hot Cross Buns – beautiful, spiced tea cakes that are eaten around Easter.  I’d never made them before and expected them to be tricky but it turns out, they are very straightforward to make at home and are miles better than anything I’ve ever bought in the shops.  They also make the house smell utterly divine.  Can see these being made all year round from now on.

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Hot Cross Buns

300ml full-fat milk
50g butter
10g sachet dried yeast
500g strong bread flour (plus approx. 50g more)
1 tsp salt
75g caster sugar
2 tsp ground cinnamon
1 tspn mixed spice
130g sultana
60g mixed peel
1 egg , beaten

For the cross:
75g plain flour

For the glaze
3 tblspn caster sugar  & 1 tblspn water

  • Heat the milk and butter gently in a small pan until the butter has melted and the milk is warm.  Remove from heat and leave until the milk is tepid.  Add the yeast and leave for 10 mins.  
  • Meanwhile, sift the flour, salt, sugar and spices into a bowl.  Stir in the sultanas and mixed peel until well distributed.
  • Make a well in the dry ingredients then add the yeasty milk and egg.  Stir to form a sticky dough.  Tip dough onto a floured surface then knead for 10 – 15 minutes.  If the dough is too wet to control, add a little more flour but do this very gradually.  You’re looking for a soft, light dough.  I do this by hand as I’ve found it difficult to get the consistency right in a mixer.  
  • Once dough is smooth and elastic, place in  an oiled bowl.  Cover and leave somewhere warm until double in size.  Remove from bowl.  Punch out the air and knead for another minute. Place in bowl to rise again.  
  • Once dough has doubled in size, remove from bowl and roll into a sausage shape.  Cut tangerine sized pieces off the dough (75/80g) and roll into a ball.  Place dough balls on a baking tray lined with parchment, 5cm apart.  Continue until all the dough is used.  Cover with a clean dish cloth and leave in a warm place to rise again.  Preheat the oven to 220oC / 200oC(fan).
  • Mix together the plain flour and water until a smooth paste has formed.  It shouldn’t be too runny.  Spoon into a plastic sandwich bag and cut the very tip off one corner.  The dough squeezed out should be approximately 5mm wide – it’ll spread.  Once dough balls have doubled in sized, slowly pipe crosses on each of the buns.
  • Bake the buns in the oven for 10/15 mins until buns are bronzed and risen.  Remove from oven.
  • Whilst buns are baking, make the glaze.  Add the sugar and water to a pan and heat gently until sugar is completely dissolved.  
  • Brush the hot buns with the glaze immediately after they come out of the oven.  Place buns on a wire rack to cool down.

Best eaten warm with butter and/or jam.  If you aren’t eating these on the day, freeze once cooled.  

Venison & Black Bean Chili (for a chilly day)

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Made the following dish last summer and loved it.  Knew at the time that we’d enjoy it even more come winter.  And so we do.  The bright flavours and warming spices are perfect for days when the frost lies thick on the ground and two pairs of socks just aren’t enough to keep the chill from your toes.

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Venison and Black Bean Chili (adapted from Diana Henry’s Food from Plenty)

(serves 6 – freezes wonderfully)

300g dried black beans, soaked over night

750g diced venison 

2 medium onions, chopped

4 plump garlic cloves, chopped

1 tspn dried chilli flakes

1 tblspn cumin

2 tins chopped tomatoes

600ml light ale or lager

1 tblspn tomato puree

1 tblspn brown suar

1 tblspn dried oregano

To Serve:

Limes

Chopped coriander

Chopped spring onion

Yogurt or sour cream

  • Cook the beans in plenty of unsalted water until just tender.  Drain and set aside.
  • Add enough olive oil to cover the base of a large, heavy based pan.  Heat to medium-high then brown the venison in small batches.
  • Once all the venison is browned, place it to one side.  Reduce the heat to medium and add the onion to the pan.  Cook until truly soft and beginning to turn golden (about 20 mins).
  • Add the garlic, chili flakes, cumin and oregano to the pan and cook for 30 seconds.
  • Add the tomatoes, beer, sugar, and venison to the pan.  Season with salt and pepper then bring to the boil.  Reduce the heat and simmer gently, covered, for an hour.
  • Remove lid, add beans and cook for another hour until sauce is thickened and venison is tender.
  • Serve topped with coriander, spring onions, a squeeze of lime and some sour cream.