Posts Tagged With: Bread

Garlic naan

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We use a number of different dough recipes at Bondi Public, but this one is perfect to mop up sloppy sauces! We use the dough made by the previous class, and then make the new dough for the next.

Fresh from the garden: garlic
Recipe source: adapted from a recipe on taste.com.au
Serves: 8 or 24 tastes

Equipment:

  • 2 or 3 baking trays
  • Scales
  • Chopping board & knife
  • Small saucepan
  • Mixing bowls
  • Measures: jug, 1/2 cup, tablespoon, teaspoon
  • Plastic wrap
  • Pastry brush
  • Serving plates

 

Ingredients:

  • 80g butter or ghee at room temperature
  • 2 garlic cloves
  • 2 teaspoons nigella seeds
  • 450g plain flour
  • 1 teaspoon dried yeast
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 1/2 cup warm water
  • 1/2 cup natural yoghurt
  • 1 egg

What to do:

  1. Preheat oven to 180°C. Place oven trays into the oven to preheat.
  2. Use your fist to punch down the dough. Weigh the butter or ghee, and then add half to the dough and knead for a further 5 minutes or until ghee is well incorporated into the dough.
  3. Meanwhile, peel the garlic and finely chop. Melt the remaining ghee in a small saucepan over low heat. Add the garlic and cook for 30 seconds or until aromatic. Remove from heat.
  4. Divide dough into 8 even portions. Press or roll each portion into a 15 x 20cm tear shape, about 3mm thick.
  5. Sprinkle with the nigella seeds and gently push into the dough. Bring the preheated trays out of the oven and carefully place the naan onto them, and bake in oven for 6-8 minutes or until slightly puffed and golden brown.
  6. Use this time to make the dough for the next class: Combine the flour, yeast, salt and sugar in a large bowl. Whisk the egg lightly and then add to water, yoghurt and egg in a small jug. Add to the flour mixture and stir until mixture just comes together. Turn onto a lightly floured surface and knead for 5 minutes or until mixture is smooth. Place in a bowl and cover with plastic wrap. Set aside in a warm, draught-free place for at least 30 minutes to rise or in the fridge overnight.
  7. Remove the baked naan from oven and immediately brush with the ghee mixture. Cut into chunks and serve immediately.

Notes: Where does naan bread originate? What is ghee?

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Speedy croutons

These are an easy and delicious accompaniment to any soup or salad, adding a fantastic & garlicky crunch.

ourkitchengarden.net

Recipe source: Stephanie Alexander: Kitchen Garden Cooking with Kids
Makes: Lots!

Equipment:

  • Butter knife
  • Large non-stick frying pan
  • Egg lifter
  • Chopping board
  • Large serrated knife
  • Medium bowl
Ingredients:

  • 4 or 5 slices of thick bread
  • Unsalted butter at room temperature
  • 2 garlic cloves
  • Flaked salt

What to do:

  • Butter the slices of bread on both sides.
  • Place the frying pan over a medium to high heat and fry the bread slices until golden on the undersides (about 3 minutes). You may need to do this in several batches.
  • Flip the bread with an egg lifter and brown the other side.
  • Transfer the bread to the chopping board.
  • Slice the garlic cloves in half and rub each half on one side of the fried bread slices. Sprinkle with a little salt.
  • Stack the slices together, and using the serrated knife, carefully cut the bread into 1cm cubes & transfer to the bowl.
  • Sprinkle on your dish!

Notes: Where does the word ‘crouton’ come from? Would different sorts of bread be good to use?

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Cath Claringbold’s pitta

These are great to wrap around salads and especially the Greek slow-roasted lamb featured in this blog! As long as you give it enough time to prove, the rest is easy. The dough can be frozen too – I drizzle a little olive oil into a plastic bag, pop the dough in & tie it tight with a little room to move. It only needs a couple of hours to defrost…

ourkitchengarden.net

Recipe source Cath Claringbold, published in Good Weekend magazine July 2010
Makes 12 individual pittas

Ingredients

  • 1¼ cups tepid water
  • 1½ teaspoons dry yeast
  • 1½ teaspoons caster sugar
  • 460g plain flour
  • ½ teaspoons sea salt
  • ½ cup olive oil

Method
Combine the water, yeast and sugar in a small bowl and leave in a warm spot for about 20 minutes or until the mixture foams.

In a large bowl, mix the flour and salt, then make a well in the centre. Add the olive oil and the yeast mix, and combine. Work the dough until it comes together, then turn out onto a lightly floured bench and and knead for a few minutes until it becomes silky and smooth. Return the dough to the bowl, cover it with a towel and leave it to prove for 15-20 minutes or until it has doubled in size.

Preheat the barbecue to medium or heat a non-stick pan over medium heat. (Note: I used a ridged cast iron skillet, worked a treat!)

Divide the dough into 12 portions and roll each piece into a flat, thin, even disk about 16cm in diameter.

Brush a flat bread with olive oil and place it, oil side down, on the bars of the barbecue. Gently brush a little oil on top as well. In seconds, the bread will start to puff. After 20-25 seconds, flip it over and cook for 20 seconds more. Do not cook for too long or the bread will dry out and become crisp. Repeat with the remaining disks.

Stack the cooked breads and wrap them tightly in a clean tea towel or even cling wrap to keep them warm. Serve with yummy ingredients & roll up to eat!

ourkitchengarden.net

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Broad beans and blood oranges

blood orange

Image by sweetbeetandgreenbean via Flickr

Yum yum, spring has sprung and we’ve taken full advantage of the delicious seasonal goodies of blood oranges & broad beans: we splashed out on a bottle of Campari to have with freshly squeezed blood orange juice at our regular long Sunday lunch with the delicious Kerry & Rod last week & followed drinks with broad bean & pecorino bruschetta and Spanish jamon…

Campari used to be my drink of choice a few moons ago, when I lived and drank in Melbourne as a young single thing – and when I had the energy to demand the proper measure (45mls) of the various bars if poured incorrectly – and drinking it the other day after ten years’ absence brought back many late night Negroni memories. Aaah, misspent youth!

Also, I found a lovely recipe for broad beans from Stephanie Alexander, so I set up my able sous chef Ava to podding:

We steamed the beans for 3 minutes, then re-podded to get the smaller, softer beans inside and smashed them straight away with the mortar & pestle. Then added a little salt & pepper, some grated pecorino and a glug of olive oil, stirred again and then served in a bowl to spread on yummy BBQ’d Brasserie Bread’s quinoa & soy sourdough, with a little garlic rubbed on. Just so delicious draped with a slither of jamon, am hungry just thinking about it now…

Pity Ava didn’t get in to the final product… those sneaky green vegetables!

PS. Soundtrack to this week’s cooking:
Smiley Culture – Shan-a-Shan http://www.youtube.com/watch?v=oC-yMtPDsAw
Jurassic 5 -Hey (instrumental) http://www.youtube.com/watch?v=BjNjZq7_TAU
The Headhunters – If You’ve Got It, You’ll Get It http://www.youtube.com/watch?v=I0JedCdsWSo
Mayer Hawthorne – Maybe So Maybe No http://www.youtube.com/watch?v=mpfcydeSGeo (still…!)

Categories: Family, Food, Music | Tags: , , , , , , , , , , | 2 Comments

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