A great big thank you for all the love, kind words and encouragement on my previous post. You are lovely, lovely people and I’m more certain than ever that I’m not done blogging. 🙂
Recipe on its way tomorrow. Until then, meet my new gardening buddy. Pretty sure he thinks I am employed to find and throw him worms. Can think of worse jobs…
A blow your head off salad for a Sunday night.
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)
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.
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.
Hot Cross Buns
300ml full-fat milk
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
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.