Bulk Producing Potato Croquettes at Home

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Bulk Producing Potato Croquettes at Home
Author: 
Recipe type: Potatoes
Cuisine: French
Serves: 2kg
 
Potato croquettes are an all-time favorite with their creamy inside and super-crispy shell. Made in small quantities, they are actually quite a hassle to make, especially considering that they are an accompaniment. Today we're going to make these in bulk, allowing you to freeze the croquettes and use them as required without all the hassle.
Ingredients
Main Ingredients
  • 2kg Roughly mashed potato
  • 60ml Full cream milk
  • 2 Tbs Salt
  • 1 Tsp White pepper
  • 4 Tbs Dried onion flakes
  • 4 Egg yolks, beaten
  • 6 Tbs All-purpose flour
For the Coating:
  • Eggs, beaten
  • All- purpose flour
  • Finely crushed cornflakes or breadcrumbs
Special Equipment
  • Sausage stuffer
  • 300mm Ruler or strip of rigid plastic
Instructions
  1. To start, place 2kg of roughly mashed potato in you mixer bowl.
  2. Add 2 Tablespoons salt, 1 teaspoon white pepper, 4 tablespoons dried onion flakes and 6 tablespoons all-purpose flour.
  3. Combine 4 egg yolks with 60ml of full cream milk and pour this in.
  4. Place the bowl on your mixer with the dough hook attached and mix the mash until totally combined. This will take about 5 minutes. You can also mix it by hand if you don't have a mixer.
  5. Attach the funnel of your choice to your sausage stuffer. I am using a 35mm funnel, but you can go with any diameter of your choice.
  6. Fill the hopper with the potato mixture making sure to press it down after each addition to avoid air pockets in the mix.
  7. Close the hopper and advance the plunger.
  8. For the next step, you will need a school ruler, or a length of reasonably rigid plastic.
  9. The potato mixture will be extruded along the plastic to make long cylinders of potato mix.
  10. Advance the mixture along the funnel until it reaches the end of the funnel.
  11. Hold the plastic under the funnel while advancing the potato, progressively moving the plastic at the same rate as the potato exits the funnel.
  12. As it nears the end of the ruler, slice the potato off clean.
  13. Roll the log of potato from the ruler into a large pan.
  14. Continue until all of the potato has been extruded. At this diameter, you will get about 2 meters of extruded potato.
  15. Cover the pans and transfer them to your freezer overnight.
  16. The following day you will need a bowl of all-purpose flour, whisked eggs, and a bowl of finely crushed cornflakes or breadcrumbs. These quantities are all dependent on how much potato you processed.
  17. Take a little of the flour and sprinkle it over a couple of large platters. This is where the coated croquettes will sit waiting to be fried, and the flour will prevent the coating from sticking to the platter and getting damaged.
  18. Remove the potato logs from the freezer and use a strong knife to chop these into equal lengths.
  19. Working with one portion at a time, dredge the croquette in the flour.
  20. Roll the potato in the egg to wet all of the flour.
  21. And then into the crumb to get a good solid coating all over.
  22. Transfer this this to one of the platters and continue with the remaining croquettes.
  23. To fry the croquettes, half fill a wok with oil and heat this to 170c or 340f.
  24. Carefully add the croquettes to the oil and fry them for 3 to 4 minutes. Give them a gentle stir every minute to ensure even browning. You can also par-fry for 60 seconds to set the coating, remove from the oil, cool and refreeze for super-quick croquettes in the future.
  25. Use a slotted spoon to remove the crispy croquettes from the oil and drain any excess oil on kitchen paper.
  26. Serve the croquettes piping hot as an accompaniment to your main course.
  27. Thanks for joining us today, please subscribe, like, and share, and we'll see you again tomorrow.

 

Devilled Lamb’s Kidneys with Brown Mushrooms and Creamy Garlic Glaze – Superb Kidney Recipe!!!

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Devilled Lamb's Kidneys with Brown Mushrooms and Creamy Garlic Glaze - Superb Kidney Recipe!!!
Author: 
Recipe type: Lamb
Serves: 2
 
Devilled Lamb's Kidneys! In today's episode we're going to fry up a delicious meal of devilled lamb kidneys with brown mushrooms and an amazing creamy garlic glaze.
Ingredients
  • 5 Lamb's kidneys
  • Milk to soak (enough to cover)
  • 35ml All-purpose flour
  • 3.75ml Cayenne pepper
  • 3.75ml Hot mustard powder
  • 15ml + 15ml Olive oil
  • 50g Butter
  • 2 Spring onions
  • 5ml Garlic, finely chopped
  • 4 Brown mushrooms
  • 50ml Chicken stock
  • 50g Cream cheese
  • Parsley to garnish
  • Salt and pepper to taste
  • Crusty rolls to serve
Instructions
  1. To start, soak 5 lamb kidneys in milk for 60 minutes. This tempers the gamey flavor that kidneys sometimes have.
  2. Use a sharp scissors to remove the connective tissue in the center of each kidney, and cut each kidney into quarters.
  3. Measure out 35ml of all-purpose flour, 3.75ml or 3 quarters of a teaspoon of cayenne pepper and the same quantity of hot mustard powder.
  4. Mix the flour, mustard and cayenne together thoroughly.
  5. Dredge the kidney quarters in the flour mixture to coat them all over and transfer these to a platter.
  6. Roughly chop 2 spring onions, finely chop a clove of garlic, quarter 4 brown mushrooms, measure out 50g of cream cheese and 50ml of chicken stock.
  7. Heat a large pan over medium high heat and add 50g of butter and 15ml of olive oil. Add the kidneys to the pan and fry these for 4 minutes, turning every minute, until they nice and golden brown with crispy edges.
  8. Remove the kidneys from the pan and put these aside.
  9. Add the mushrooms to the pan and pour in another 15ml of olive oil.
  10. Stir fry these for 60 seconds, then add the spring onions and garlic.
  11. Stir-fry this for a further 60 seconds and add the stock and the cream cheese. Stir the cheese around until it has melted into the stock.
  12. Return the kidneys to the pan and stir these around the pan until everything is well coated with the sauce.
  13. Serve your masterpiece on toasted crusty rolls garnished with fresh parsley and the accompaniments of your choice.

 

Serious Distilling with Brewcraft, Still Spirits and Grainfather – Part 6 – Steam Distilling

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Serious Distilling with Brewcraft, Still Spirits and Grainfather - Part 6 - Steam Distilling
Author: 
Recipe type: Distilling
 
Hi and welcome to episode 517 with Whats4Chow and the 6th in our series serious distilling with Brewcraft, still spirits and Grainfather. In today's episode we're going to convert the Still Spirits Alembic Still to make magnificent batch of steam distilled Cointreau. Cointreau, Triple Sec, and Grand Marnier are all orange flavored spirits and they are excellent drinking as well as key ingredients in classic dishes like duck a 'l orange.
Ingredients
  • 4 Liters 55% ABV vodka from sugar wash
  • 4-5 Oranges
Instructions
  1. In today's episode we're going to convert the Still Spirits Alembic Still to make magnificent batch of steam distilled Cointreau.
  2. Cointreau, Triple Sec, and Grand Marnier are all orange flavored spirits and they are excellent drinking as well as key ingredients in classic dishes like duck a 'l orange.
  3. To start, let's have a quick look at the principal behind steam distilling.
  4. In the regular setup, we have a large heating pot with a dome lid.
  5. The heated alcohol vapors rise and exit through the condenser in the top of the lid. The vapor condenses and drips into a catch bowl.
  6. With steam distilling we're going to add an extra component in the form of a sieve dangling just below the vapor exit.
  7. The vapors pass over the contents in the sieve and are flavored and aromatized in the process.
  8. With that behind us, slice 4 oranges into 4 thick slices each.
  9. Place all of these in a large non-reactive bowl.
  10. Pour in 4 liters of vodka. This is vodka made from distilling sugar wash and the ABV is around 55%.
  11. Cover the bowl with cling-wrap and allow this to steep for 48 hours.
  12. To set up the steam distilling basket, remove the condenser and the threaded nut from the dome lid.
  13. Thread a length of butchers twine through the nut and tie a knot to make large loop.
  14. Take cheap dime store sieve and bend the handle over the sieve.
  15. Create a twin half hitch with the loop of string and attach this to the handle of the sieve.
  16. Screw the nut and condenser back onto the lid and you're ready to go.
  17. Remove the cling-wrap from the bowl and carefully remove the orange slices with a pair of tongs.
  18. Pout the alcohol into the distiller and place 4 or 5 slices of the orange in the hanging sieve.
  19. Turn on the distiller. When the head temperature reaches 40c the first drips will emerge from the condenser. Turn on the cooling water.
  20. All of the foreshots have already been removed from this batch during the first distillation, so all you want to do is collect the product.
  21. At first the alcohol will come out at around 85% ABV and then drop gradually to 40%, and then very quickly to below 20%.
  22. Switch off the still. By this stage you will have collected about 2.5 liters of very robust alcohol.
  23. Dilute this with filtered water to 43% ABV and bottle this in suitable bottles.
  24. If you would like to oak and age the spirit, dilute it to around 64% ABV and add 1 to 2 grams of French oak chips per liter of distillate. Let this age until the coloring is to your liking.
  25. And there we have it.... a perfect batch of orange infused, steam distilled heaven.

 

How to Make Venison Liver Pate’ – Amazing, Tasty Homemade Venison Liver Pate’ at Home!!!

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How to Make Venison Liver Pate' - Amazing, Tasty Homemade Venison Liver Pate' at Home!!!
Author: 
Recipe type: Venison & Pate'
Cuisine: French
Serves: 500g
 
Apologies for my absense over the past 3 weeks. My wife suffered a massive heart attack and almost died. Very fortunately she pulled through and was welcomed back home over this past weekend. So now we're back on track and will continue with our normal programing, as well as continuing with our distilling series and molecular gastronomy series. In today's episode we're going to make a masterpiece venison liver pate'.
Ingredients
Group 1
  • 450g Venison liver
  • 250ml Cultured buttermilk
Group 2
  • 4 Spring onions
  • 1 Clove garlic
  • 2.5ml Roughly chopped fresh thyme
  • 5ml Roughly chopped fresh rosemary
  • 15g Butter
Group 3
  • 3.75ml Crushed Juniper berries
  • Pinch of ground nutmeg
  • Pinch of ground cinnamon
  • Pinch of ground coriander seed
  • Pinch of ground clove
  • Pinch of ground black pepper
Group 4
  • 50ml Brandy
  • 30ml Cream (plus extra for thinning)
  • 60ml Melted butter
  • Extra melted butter for sealing
  • Salt and pepper to taste
Instructions
  1. I am using kudu liver, but any large deer liver is good.
  2. Rinse the liver, then use a sharp paring knife to remove the sinews from the liver.
  3. The easiest way to do this is to grab any visible sinew with one hand and scrape the flesh from the sinew using your knife edge with the other hand.
  4. Once the sinew is removed, cut the liver into half inch cubes.
  5. Place the cubed liver in a container and pour in enough cultured buttermilk to cover the liver.
  6. Place the lid on the container and let this stand in you refrigerator for an hour to 2 hours.
  7. After this time, place this liver in a colander and rinse it thoroughly under cold running water, then pat the cubes dry with a dish towel.
  8. In the next stages you will need to roughly chop the rosemary and thyme, slice the garlic, cut the spring onion into rounds and measure out the butter.
  9. In addition, you will need a pinch each of ground nutmeg, ground cinnamon, ground coriander seed, ground clove and ground black pepper and 3.75ml crushed juniper berries.
  10. Measure out the brandy, the cream and the melted butter.
  11. Heat a large pan over medium heat and add the un-melted butter.
  12. When the butter starts to sizzle, add the livers, garlic, rosemary, thyme and spring onions.
  13. Saute this for 5 minutes until the whites of the onion are softened and the liver is browned all over.
  14. After this time, add the dry spices and stir these in until well combined.
  15. Pour the brandy in at the edge of the pan and use your gas lighter or blowtorch to set it alight. Make sure you're standing slightly away from the pan to avoid burning yourself.
  16. Allow the flames to burn down, then stir everything carefully until they extinguish completely, then remove the pan from the heat.
  17. Pour in the melted butter and cream.
  18. Use your stick blender to machine this until fine. You can also do this in a regular blender or food processor.
  19. Add extra cream to thin the paste as you go. You want to end up with a very soft paste, similar to anchovy spread.
  20. Remember that the pate' will firm up considerably on refrigeration and if you don't thin it sufficiently and this stage you will find difficult to spread the finished product.
  21. Once you're happy with the consistency, season the pate with salt and pepper to taste and stir these in.
  22. Tip the pate' out into a sieve placed over a bowl.
  23. Use a spatula to scrape and force the pate' through the sieve.
  24. Transfer the pate' to suitable bowls and flatten out the surface.
  25. Melt enough butter to pour over the pate' in order to seal the tops of the bowls, then transfer the pate' to your refrigerator to set for at least 2 hours.
  26. And there it is.... an amazing, delicious venison liver pate'.

 

How to Make Veloute’ Sauce – the Perfect White Sauce!!!

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How to Make Veloute' Sauce - the Perfect White Sauce!!!
Author: 
Recipe type: Sauces and Gravies
Cuisine: French
 
In yesterday's episode we made a rich, silky smooth chicken bone broth. In today's episode we're going to use this broth to make an incredible veloute' sauce. This sauce is silky smooth with full rounded flavor. Veloute' sauce is also a master sauce or main component of other more complex sauces like cheese sauce, pepper sauce or mushroom sauce.
Ingredients
  • 45g Butter
  • 45ml All-purpose flour
  • 250ml Chicken bone broth
  • 250ml Chicken stock
  • Salt and ground white pepper
Instructions
  1. Measure out the butter and all purpose flour.
  2. Measure out the broth and chicken stock and combine these in a single jug.
  3. Heat a large pan over medium heat and melt the butter.
  4. Add the flour and stir this into the melted butter to make smooth paste or roux.
  5. Allow this to cook for 2 minutes stirring continuously.
  6. Pour in the stock and broth mixture and stir this in until smooth.
  7. Use a small whisk to help break down any lumps.
  8. Bring the sauce to a boil, lower the heat and allow this to simmer for 15 minutes over medium low heat stirring every minute.
  9. Taste the sauce and adjust the seasoning by adding salt and ground white pepper.
  10. And there it is.... an amazingly smooth and flavorful veloute' sauce.

 

The Real Secret to Amazing Salad Dressings – Xanthan Gum, The Thickener of the Future

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The Real Secret to Amazing Salad Dressings - Xanthan Gum, The Thickener of the Future
Author: 
Recipe type: Salad / Dressings
 
In today's episode we're looking at a remarkable thickener called xanthan gum. This powder is classified as a hydrocolloid, and is bipolar, but not in a bad way. Bipolar means that it grabs water-based liquids and oil-based liquids simultaneously, creating suspension.
Ingredients
Plain Simple Salad Dressing
  • 240ml Oil (olive, sunflower or peanut)
  • 45ml Freshly squeezed lemon juice
  • 2.5ml Xanthan gum
  • 10ml Mix dried herbs of your choice
  • Salt and pepper to taste
For the Gourmet Blue Cheese and Anchovy Dressing
  • 160ml Olive oil
  • 60g Anchovies in oil
  • 45ml White wine vinegar
  • 2.5ml Paprika
  • 5ml Crushed garlic
  • 2.5ml Hot English mustard
  • 2.5ml Sugar
  • 2.5ml Himalayan rock salt
  • Worcestershire sauce and Tabasco
  • 100g Strong creamy blue cheese
  • 2.5ml Xanthan gum
Instructions
  1. For the first, and simplest of all dressings, add the lemon juice to the oil.
  2. To this we are only going to add a half teaspoon of xanthan gum. The remarkable thing about this powder is that it works brilliantly with hot or cold liquids.
  3. Add the dried herb mix of your choice.
  4. And then a good dose of roughly ground black pepper and salt.
  5. Zap this all with your stick blender for 60 seconds. You can do this in a regular blender just as well.
  6. And there it is, a perfectly blended salad dressing that will not separate or precipitate, and will keep indefinitely in an airtight container, preferably refrigerated.
  7. Next up is the best salad dressing I have ever tasted... a thick dressing of anchovies, blue cheese, herbs and spices.
  8. Pour the lemon juice and wine vinegar into the olive oil.
  9. Add a half teaspoon of xanthan gum.
  10. Add the anchovy fillets with their oil.
  11. Add the paprika, crushed garlic and hot English mustard.
  12. Break the blue cheese into the mix as well. A strong creamy blue cheese is best for this .... Rosenberg is my favorite.
  13. Then we'll turbo charge this all with a dash of Worcestershire sauce and Tabasco.
  14. Zap the whole lot with your stick blender and again you'll see an instant personality change into a creamy, thick dressing.
  15. This dressing will not separate or precipitate and refrigerator and freezer stable.
  16. To thin this dressing, use the regular pourable dressing we made previously, otherwise use spooned in dollops over your salad.
  17. Stay tuned for tomorrow's episode where we're making the most amazing steak using this same dressing.

 

Escargot Melba – Escargot with Garlic, Chilli & Sour Cream on Melba Toast

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Escargot Melba - Escargot with Garlic, Chilli & Sour Cream on Melba Toast
Author: 
Recipe type: Starter / Appetizer
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
One of my favorite ingredients are snails, however every restaurant seems to the same boring renditions over and over. This recipe gives a new flavor, texture and presentation to what has become an otherwise boring and mundane dish.
Ingredients
  • 24 Escargot
  • 30g Butter
  • 5ml Granulated garlic
  • 2.5ml Chilli flakes
  • 60ml Sour cream
  • Salt & Pepper to taste
  • 4 Slices square loaf white bread
Instructions
  1. To start, we need to make the curly melba triangles. For this you need regular square loaf white bread.
  2. Working with 2 slices at a time, toast the slices in your toaster until they are well browned, then slice of the edges. Keep the edges on one side.
  3. Use your bread knife to cut the 2 crispy sides apart. The center is very soft and the knife will literally slide through.
  4. Turn each piece over and rub the inside surface on the work surface. The moisture in the untoasted side will cause the excess bread to ball up and rub away onto the counter, leaving you with a beautifully thin wafer of toast.
  5. Cut the wafers from corner to corner to make the triangles.
  6. Repeat this until all of the slices are processed.
  7. Place the melba triangles with the untoasted side facing upward onto a large baking sheet.
  8. Toast the melba in a preheated oven at 200c or 400f for about 90 seconds until the triangles have browned slightly and curled up.
  9. Clear the baking sheet and place any remaining triangles on the sheet along with the toast edges.
  10. Pop the sheet back in the oven for 90 seconds.
  11. Remove this from the oven and put the melba and bread batons aside.
  12. Now onto the snails.... remove the snails from the can and drain them in colander. Rinse the snails thoroughly under running water for 5 full minutes. This removes the terrible rancid brine from the snails.
  13. Measure out the dried chilli flakes, garlic granules, cultured sour cream and butter.
  14. Heat a pan over medium heat and add the butter.
  15. Once the butter is bubbling pour in the snails. Fry the snails gently for 2 minutes.
  16. Add the garlic granules and chilli flakes and continue to fry for a further 60 seconds.
  17. Turn off the gas or remove the pan from the heat and stir in the sour cream.
  18. To serve the escargot, place 3 triangles of melba on each serving plate.
  19. Top each of these with 2 snails.
  20. Dress each triangle with 2 toast batons and serve immediately.

 

How to Make Flan – Classic Baked Flan Recipe – Easy Flan Recipe at Home!!!

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How to Make Flan - Classic Baked Flan Recipe - Easy Flan Recipe at Home!!!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Flan or flan, whichever way you prefer to pronounce it, is an all-time favorite. This creamy baked custard dessert will have your guests lining up for more. This recipe is super-easy to make and by doubling or tripling the recipe is a great way to cater for larger numbers of guests.
Ingredients
  • 160ml White sugar
  • 1 Can condensed milk (385ml)
  • 500ml Heavy cream
  • 250ml Full cream milk
  • 5 Large eggs
  • 10ml Pure vanilla extract
Instructions
  1. Preheat your oven to 180c / 350f
  2. Heat a small pan over medium low heat and pour in the sugar.
  3. Heat this slowly giving the pan a gentle shake every so often.
  4. As the sugar starts to melt, lift the pan above the flame and tilt and rotate the pan to ensure even heating and melting.
  5. When all of the sugar is melted the liquid will be smooth and glossy.
  6. Pour the melted sugar into a 9 inch round baking dish, then put this aside on a heat-proof surface.
  7. Add the eggs, milk, cream, sweetened condensed milk and pure vanilla extract to your blender. You can also use you food processor, or mix this by hand.
  8. Blend the mixture thoroughly for 60 seconds. If you're mixing by hand, mix until everything is totally combined.
  9. Place the baking tin into a larger roasting tin and pour the flan mixture into the baking tin.
  10. Pour boiling kettle water into the roasting pan to a depth of 1 inch or 25mm.
  11. Transfer the flan to a preheated oven at 180c or 350f and let it bake for 50 to 60 minutes until set.
  12. Remove the flan from the oven and transfer it to a wire rack to cool completely.
  13. To serve, run a fine blade around the edge of the custard. Invert a platter over the flan, flip the whole lot over and voila, there's your masterpiece.
  14. Cut the flan into 6 or 8 portions and serve drizzled with the overrun sauce.

 

Mother’s Day 2016 – Coconut Chocolate Madeleines – How to Make Chocolate Dipped Madeleines.

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Mother's Day 2016 - Coconut Chocolate Madeleines - How to Make Chocolate Dipped Madeleines.
Author: 
Recipe type: Baking / Patisierre
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 24-30
 
After a week on the road, I'm back, and just in time for a delicious Mother's Day treat. Coconut chocolate dipped Madeleines are super-quick and easy to make. Traditionally baked in a scalloped Madeleine pan, you can also use mini muffin pan if you don't have the real thing.
Ingredients
  • 6 Eggs
  • 200g Caster sugar
  • 300g All-purpose flour
  • 200g Butter, melted
  • Zest of 1 lemon
  • Zest of 1 orange
Instructions
  1. This recipe goes very quickly so it's a good idea to have everything prepared before you start.
  2. Preheat your oven to 200c or 400f.
  3. Measure out the eggs, caster sugar, all-purpose flour, melted butter, lemon zest and orange zest.
  4. Place the eggs and sugar in a large mixing bowl.
  5. Whisk this vigorously for 3 to 4 minutes until all of the sugar has dissolved and the mixture is silky smooth.
  6. Pour in the flour and use a spatula to work this in until all of the flour is toally incorporated.
  7. Add the lemon and orange zest and fold this into the mixture.
  8. Pour in the melted butter and fold this until totally incorporated.
  9. For demonstration purposes I am going to do both the traditional and muffin shaped Madeleines.
  10. Spoon the mixture into the hollows of the pans leaving just enough space for rising.
  11. Bake the Madeleines for 12 minutes until crispy and golden on the outside.
  12. Remove the Madeleines from the oven and transfer them to cooling racks. Allow them to cool completely before continuing.
  13. Once cooled, melt the chocolate in double boiler or in your microwave by zapping it for 10 seconds at a time stirring after each heating.
  14. Lay out a non-stick sheet or a length of baking parchment on your work surface. Dip the wide end of the Madeleines into the chocolate, shake off any excess and place them on the parchment.
  15. Sprinkle each Madeleine immediately with desiccated coconut and allow the chocolate to set before serving.

 

Gourmet Creamy Mushroom Soup – The Best Homemade Creamy Mushroom Soup

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Gourmet Creamy Mushroom Soup - The Best Homemade Creamy Mushroom Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This creamy mushroom soup is unforgettable. It is super-easy to make, and will become legend with your friends and family.
Ingredients
  • 500g Mushrooms
  • 1500ml Chicken stock
  • 10ml Garlic powder
  • 375ml Cultured sour cream
  • 60ml Tapioca flour
  • 30ml Medium cream, or sweet sherry
  • 60ml Chives, finely chopped
  • Extra chives for garnish
Instructions
  1. Place the mushrooms in a pot along with the chicken stock and garlic powder. Your can use white button mushrooms, brown mushrooms, or any mushroom of your choice.
  2. Bring the pot to a boil over medium-high heat, reduce the heat and allow the mushrooms to simmer for 45 minutes.
  3. Remove the pot from the heat. Add the sherry and cultured sour cream and stir this in thoroughly.
  4. Dissolve the tapioca flour in a little water and stir this into the soup.
  5. Use your stick blender to process this until very fine.
  6. Return the pot to the heat and bring it to a simmer. Allow the soup to simmer for 5 minutes until thick and creamy.
  7. Remove the soup from the heat and stir in the chopped chives before serving garnished with more chives with crusty farm loaf.

 

Gourmet Garlic Bread – Crispy, Crusty Garlic Bread with Pancetta & Blue Cheese!!!

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Gourmet Garlic Bread - Crispy, Crusty Garlic Bread with Pancetta & Blue Cheese!!!
Author: 
Recipe type: Bread / Baked / Barbecue
Cuisine: French
 
Yesterday we made amazing crusty white farm bread. Today we're going to use one of these loaves to make awesome gourmet garlic bread turbo-charged with creamy melted blue cheese and pancetta.
Ingredients
  • 1 x 36cm / 15 inch Baguette-style farm loaf
  • 60g Butter
  • 5 Cloves garlic, finely chopped
  • 60g Blue cheese
  • 50g Pancetta (Italian bacon) finely chopped
Instructions
  1. Measure out the softened butter and blue cheese, and finely chop the fresh garlic and pancetta.
  2. Add the pancetta and garlic to the butter and blue cheese and mash this in thoroughly until everything is totally combined.
  3. Slice through the loaf of bread at an angle leaving the bottom crust of the loaf intact until the entire loaf is sliced with a space of 15mm or just more than a half inch between slices.
  4. Start filling the slices with the garlic butter mixture. This quantity of mixture is sufficient for one loaf.
  5. Place the loaf on a rectangle of foil and roll the log edge of the foil to enclose the loaf. Twist the ends to secure the foil. Don't twist the ends too tightly as you need to unwrap the loaf while it is hot, and if it is too tightly bound this will be very difficult and possibly dangerous.
  6. Bake the loaf in a preheated oven at 180c or 350f for 20 minutes.
  7. Immediately after baking, unwrap the loaf and serve hot and steaming.
  8. You can also bake the garlic bread in your closed barbecue following the same time and temperature. (indirect heat)

 

Crusty White Farm Bread – How to Make Rustic, Flavorful Bread at Home!!!

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Crusty White Farm Bread - How to Make Rustic, Flavorful Bread at Home!!!
Author: 
Recipe type: Bread & Dough
 
This rustic farmhouse bread is amazing. It can be free-formed, rolled and baked in the shape of a baguette, or baked in a bread pan. Most amazing though, is the amazing crust.... thick and chewy, with a flavor from heaven.
Ingredients
  • 950g Strong white bread flour
  • 60g Butter, grated
  • 15ml Sugar
  • 10ml Salt
  • 12.5ml Instant yeast
  • 30ml Milk powder
  • 600ml Warm Water
Instructions
  1. Measure out the flour, grate the butter and measure the salt, sugar, milk powder, instant yeast and warm water.
  2. Place the mixer bowl on your stand mixer and add the grated butter. Attach the beater paddle to the mixer for this stage.
  3. Run the mixer on low speed for 60 seconds until the butter has been rubbed into the flour.
  4. Add all of the remaining dry ingredients and mix these in until well combined.
  5. Pour in the warm water and run the mixer on low speed to form the dough. When all of the water has been absorbed, and there is no loose flour at the bottom of the bowl, stop the mixer and exchange the beater for the dough hook.
  6. Allow the dough hook to knead the dough on medium-low speed for 8 to 10 minutes until it is smooth and elastic.
  7. Remove the bowl from the mixer, scrape the dough down from the sides of the bowl, cover the bowl with cling-wrap and allow the dough to rise for 45 minutes in a warm place.
  8. After rising, the dough will be at least doubled. Punch it down and turn it out onto a floured work surface. Flour the top of the dough as well, then knead the dough briefly, adding a little extra flour every time it becomes too sticky. Using a dough scraper also helps tremendously.
  9. Roll the dough into a large log and divide it into 4 equal pieces for baguette-style rolls, 2 pieces for 2 large 900g loaves, or leave it in one piece for extra-large loaf.
  10. I am doing baguette-style rolls which will be featured in another recipe tomorrow when I make gourmet pancetta, blue cheese, garlic and butter rolls.
  11. Knead the dough briefly and shape it into loaves, or in this case, roll it into lengths to fit your baguette pan or baking sheet.
  12. Transfer the rolls to the pan and cover them lightly with cling-wrap. Allow to rise again for 30 minutes. While they rise, preheat your oven to 200c or 400f.
  13. After 30 minutes the loaves will have doubled in size. Dust the tops of the loaves with flour then slash the loaves with a sharp blade. Spray your oven with a mist of water and bake the loaves for 30 minutes. Spray more water into the bottom of the oven halfway through.
  14. Bake 35 minutes for a 2 large loaves and 40-45 minutes for the extra large loaf.
  15. Test for doneness by flicking the loaves --- if it sounds hollow it is done.
  16. Once baked and golden, remove them from the oven. If you're using a perforated baguette pan, allow them to cool on the pan, otherwise transfer the loaves to wire racks to cool.
  17. All that remains is to savour these wonderful breads.

 

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