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BREADS AND BAKING

Ian-Dowding — 2006-12-29T21:49:59+00:00

SATURDAY WORKSHOP WITH IAN DOWDING

BREADS AND BAKING

SODA BREAD / FOCCACIA BREAD / EASY CHOCOLATE GATEAU / APPLE TOFFEE TART / PEANUT COOKIES / PLUM AND ALMOND TART

SODA BREAD

8 oz / 225g plain flour (white, wholemeal or granary)
¼ pt / 150 ml buttermilk
½ tsp bicarbonate of soda
1 level tsp salt

Preheat oven to gas mark 6 / 200 C.
Place the flour, salt and soda into a bowl and add the buttermilk. Mix to a smooth dough. Shape into a round loaf, place on a greased baking sheet and cut a cross in the top. Cover with a large cake tin and bake for 30 minutes. Remove the cover and bake for a further 10 minutes to colour the crust.

FOCCACIA BREAD

18 oz / 500g white bread flour
½ pt / 300 ml warm water
1 oz / 25 g fresh yeast
2 level tsp salt
Pinch of sugar
2 tbsp olive oil
2 cloves of garlic
Ground black pepper
Extra olive oil

Pre heat the oven to gas mark 6 / 200 C. Warm the flour and add the salt to it. Dissolve the yeast in the warm water and add the pinch of sugar. Wait for the mixture to fizz. Chop the garlic and the rosemary. Make a well in the centre of the flour and put in the oil. Add the yeast mix to the flour and mix to a dough. Put it in a warm place to prove. When it has doubled in bulk, knead until smooth and elastic. Flatten out and scatter over the garlic, rosemary and black pepper. Knead to distribute the garlic etc. Flatten out to roughly the size and shape of your baking tray. Drizzle with some more olive oil, sprinkle with course sea salt and put in a warm place to prove. After the dough has risen make dimples in the surface with your fingertips and put to prove again. When it has doubled in bulk, place in the oven and cook for 25 – 35 minutes.
PLUM AND ALMOND TART

Serves 8 / Equipment: 10 inch x 1½ inch deep loose bottomed metal flan tin. Oven temp: 180 C / gas mark 4

Sweet pastry:

250g / 9 oz plain flour
150g / 5 oz butter
25g / 1 oz icing sugar
1 egg

10 ripe plums (Victoria or Marjorie)
Caster sugar

Almond cream:

110g / 4 oz butter
110g / 4 oz ground almonds
110g / 4 oz icing sugar
25g / 1 oz plain flour
2 eggs

Halve and de stone the plums, sprinkle with a little caster sugar and cook in the oven until they are just soft. Set aside to cool. To make the pastry, mix the icing sugar into the flour and rub in the butter until it is like fine bread crumbs. Work in the egg to a smooth dough. Allow it to rest in the refrigerator for 30 minutes then roll it out and line the flan tin. To make the almond cream, beat the butter till it is very soft, then work into it the icing sugar, ground almonds and flour a little at a time. Finally beat in the eggs and continue beating until you have a soft, smooth cream.

Make a layer of the plums over the bottom of the pastry case and spread over the almond cream. Bake for 40 - 45 minutes until golden and the filling is firm. Serve warm.

SUN DRIED TOMATO BREAD

18 oz / 500g strong white bread flour
2 level tsp salt
A pinch of sugar
½ pt / 300 ml warm water
2 tbsp chopped sun dried tomatoes
2 tsp sun dried tomato paste
2 tbsp oil (olive or the oil from the sun dried tomatoes)
1 oz / 25g fresh yeast

Preheat the oven to gas mark 6 / 200 C
Dissolve the yeast in the water and add the sugar. Warm the flour and put into it the salt, tomatoes, paste and oil. When the yeast mix is fizzing add it to the flour and mix to a dough. Cover and leave in a warm place until it has doubled in bulk. Knead the dough until it is smooth and elastic and shape into long loaves. Place onto greased baking sheets with enough room for them to expand. Slash the tops at intervals with a knife and brush with egg wash. Prove in a warm place until the loaves have doubled in size then bake until cooked and crusty – about 20 – 30 minutes. Eat warm dipped in the best olive oil you can afford.

PIZZA

9 oz / 250 g plain white bread flour
1 level tsp salt
A pinch of sugar
4 fl oz / 125 ml warm water
2 tbsp olive oil
½ oz / 12 g fresh yeast

A small jar of sun dried tomato paste
6 oz / 125 g mozzarella cheese
A small bunch of fresh basil
4 oz / 110g pepperoni sausage
16 stoned black olives

Pre heat the oven to gas mark 6 / 200 C.
Dissolve the yeast in the warm water with the sugar. Add the salt to the flour and warm it. When the yeast mixture is fizzing, add it to the flour and mix to a dough. Cover with a cloth and put in a warm place to prove. When it has doubled in size knead the dough again. Cut the dough into two pieces and roll them out into circles. Place them on to greased baking sheets.

Slice the mozzarella cheese and the pepperoni and halve the olives. Spread the sun dried tomato paste across the pizza bases. Tear the basil leaves and sprinkle these over, then a layer of cheese slices. Decorate with the pepperoni slices and the black olives. Place the pizzas in a warm place to allow the dough to rise then place them in a hot oven. Bake for 15 – 20 minutes until cooked. Serve immediately.

PANE AL CIOCCOLATO

12 oz / 350g plain white flour
2 oz / 50g cocoa powder
1 level tsp salt
2 oz / 50g caster sugar
2 oz / 50g butter
1 egg
4 fl oz / 100 ml warm milk
2 oz / 50g dark chocolate (grated)
½ oz / 12g fresh yeast

Pre heat the oven to gas mark 6 / 200 C.
Dissolve the yeast in the warm milk with a pinch of the sugar. Put the flour, cocoa powder and the rest of the sugar into a bowl. Melt the butter without getting it too hot. Make a well in the centre of the flour and place in this the butter and the egg. Start mixing and slowly add the yeast mixture also. Work to a smooth dough and then put in a warm place to prove.

When it has doubled in size, flatten out the dough on your work surface and sprinkle over the grated chocolate. Knead the dough again to incorporate it. Prepare a loaf tin by greasing it with butter, shape the dough into a loaf and place in the tin. Allow it to prove until doubled in bulk, and then bake for 25 – 35 minutes. Brush the top with melted butter when it comes out of the oven to glaze it. Cool on a wire rack. Serve in slices spread with mascarpone cheese.

CHELSEA BUNS

9 oz / 250g plain white flour
¾ oz / 20g fresh yeast
½ tsp sugar
½ tsp salt
4fl oz / 100 ml warm milk
½ oz / 15g butter
1 egg
3 oz / 75g mixed dried fruit with peel
2 oz / 50g soft brown sugar

Melted butter and honey

Pre heat the oven to gas mark 6 / 200 C
Put the flour in a bowl with the salt and warm it. Dissolve the yeast in the warm milk with the ½ tsp of sugar. Melt the butter without getting it too hot. Make a well in the centre of the flour and put in the egg and butter. Start adding the yeast mixture and work to a smooth dough. Cover with a cloth and place in a warm place to prove. When it has risen, knock the dough back and knead it. Roll out the dough into a rectangle. Brush the surface with melted butter, then scatter over the dried fruit and brown sugar. Roll it up into a cylinder and then cut it into 2 inch slices. Lay the slices well spaced into a shallow greased tin. Put the buns in a warm place until well risen and then bake for 20-30 minutes until golden brown. Whilst still warm brush with the warmed honey.

Fresh Squid in an ink and red wine sauce

Ian-Dowding — 2006-12-13T19:54:28+00:00

4 medium size fresh squid
175g / 6 oz Thai fragrant rice
1 small onion
1 clove of garlic
10g / ½ oz dried porcini mushrooms
1 tbsp chopped parsley
Salt / pepper
½ tbsp sesame oil
½ glass of white wine
Pour boiling water over the porcini mushrooms to reconstitute them. Chop the onion, garlic and pepper very fine. Fry these in the oil until lightly coloured. Add the chopped squid and cook until it turns opaque then put in the rice. Continue cooking to get the rice hot then put in the fish stock with 50 ml of the mushroom stock. Chop the mushrooms, add these and season with salt and pepper. Simmer gently until all the liquid is absorbed. Remove from the heat and place a lid on the saucepan. Leave for 5 - 10 minutes then fluff up with a fork and stir in the chopped parsley.
Fill the squid ‘sleeves’ with the pilaff compacting it gently. Secure the end with a cocktail stick and lay them in a deep tray or casserole. Pour in the white wine and season with salt. Cover with a lid or foil and place in the oven at 180 C (gas mark 4) for 20 - 30 minutes until the flesh of the squid has turned opaque. Allow the squid to rest while you make the sauce.

Squid ink and red wine sauce

1 tbsp squid ink
1 tsp Dijon mustard
1 ripe tomato
50g / 2 oz butter
A few drops of red wine vinegar

Salmon mousse stuffed with mussels

Ian-Dowding — 2006-12-13T19:47:52+00:00

Salmon mousse stuffed with mussels
Serves 6

equipment: 6 plastic ¼ pint pudding basins

For the mousse:

225g / 8 oz fresh salmon fillet
Salt / pepper / nutmeg
2 egg whites
300 ml / ½ pint double cream

For the filling

1 kilo / 2 lb 2 oz live mussels
100 ml / 4 fl oz white wine
1 small onion
25g / 1 oz butter
1 tsp plain flour
1 tbsp double cream
Black pepper

To make the mousse, place the salmon fillet in the food processor and process until it becomes a paste. Add the seasoning and the egg whites and process again to a smooth puree. Finally add the double cream and process until mixed and firm (do not over process at this stage as the cream may separate). Remove from the food processor and refrigerate to become more firm.

Wash the mussels discarding any damaged or open ones. Place them in a large saucepan and put in the white wine. Cover with a lid, place the pan over a high heat and allow the mussels to steam open, shaking the pan from time to time. When they are all fully open tip the mussels into a colander with a bowl underneath. Once the liquid has drained into the bowl, allow it to settle then pour it carefully into another receptacle taking care to leave behind any debris at the bottom. Now remove the mussels from the shells and steep them in this liquor. Also remove any beards that are still attached.

Chop the onion very finely and fry it gently in the butter until it is soft. Sprinkle in the flour and let it sizzle in the butter before adding enough of the mussel stock to make a light sauce. Add the cream and then add a little black pepper (it should not need any salt). Drain the mussels and add them to the sauce.

Put the salmon mousse into a piping bag with a plain ¼ inch nozzle. Line the pudding basins with the mousse piping in a coil fashion right up to the rim. Fill the centres with the mussel mixture and then seal the top with more mousse. Cover and gently steam the mousses for 15 - 20 minutes until the top is firm. To serve gently unmould the mousses onto plates, (you may have to run a knife very carefully around the outside). Drizzle with a little beurre blanc from the previous recipe. You can cut these open to show the filling or leave it as a pleasant surprise for your guests.

Banoffi Pie

Ian-Dowding — 2006-03-13T19:51:40+00:00

The Original Banoffi Pie Recipe

I have come across some pretty ghastly versions of Banoffi in my career. My pet hates are biscuit crumb bases and that horrible cream in aerosols.

As you can imagine I get a bit pedantic about the correct version - so here it is:

BANOFFI PIE
You will need a 10 x 1½ inch (deep) loose bottomed flan tin
Oven temp: 180 C / gas mark 4

For the pastry:
250g / 9 oz plain flour
25g / 1 oz icing sugar
125g / 4½ oz butter
1 egg and 1 egg yolk

Place the flour and sugar in a bowl, cut the butter into cubes and then rub it in to the flour / sugar until it resembles fine bread crumbs. Work in the egg to form a paste.
Chill for half an hour then roll out to the thickness of a pound coin and line the flan tin.
Prick the base, line with parchment paper and weigh down with dry beans.
Cook for fifteen minutes then remove the beans and paper.
Put the pastry case back into the oven and cook until it is evenly golden.
Remove from the oven and cool.

To assemble:
1 ½ tins of banoffi toffee (see note below on boiling the tins or click here)
5-6 ripe bananas
425 ml / ¾ pint of double cream
1 teaspoon of instant coffee
1 dessertspoon of caster sugar
A pinch of ground coffee
Carefully spread the toffee over the pastry base.
Peel and split the bananas lengthways and arrange them on top of the toffee,
(see how they fit the curve of the pastry - that’s why God made bananas curved).
Whip the cream with the instant coffee (if they are granules they will dissolve as you whip the cream) and the sugar until it just holds its shape - take care not to over whip it.
Spread the cream over the bananas right up to the pastry edge then sprinkle sparingly with the ground coffee.
If you are not serving it immediately cover first with some baking parchment or greaseproof paper directly onto the cream and trim the edges then wrap in cling film.
It does not lend itself to being frozen.

Only one variation is acceptable as far as I am concerned and this is ‘Apploffi’.
Replace the bananas with a layer of cooked apple puree made using a mixture of Bramley’s and Cox’s apples cooked in a little orange juice with some Muscovado sugar, then cooled. This version cuts the richness of the toffee and cream nicely.

ABOUT BOILING THE CANS OF CONDENSED MILK

Over the years I have become increasingly concerned about the danger of boiling cans of condensed milk. There is no danger of them exploding unless the water in the saucepan boils dry. If this does happen the result is terrifying and can scald anyone close to it. It has happened to me once and that was enough. Because I now teach and demonstrate a lot I like to make sure my instructions are safe so I have devised this method.

Find a deep saucepan or casserole that will go in the oven.
Put into it as many tins as will fit. (THE TINS MUST BE UNOPENED). It worth doing several at a time to save on power.
Cover the tins with water and bring to the boil.
Cover with a lid and transfer to the oven set to gas mark 1 / 140 C (less for fan assisted).
Cook for 3 ½ hours.
This way there is no danger of the water boiling dry and being in a more controlled temperature you get a more consistent result.
Lift the cans from the water, cool and store.
An unusual bonus comes from storing these tins over a period. After some months sugar crystals begin to form in the toffee and you get crunchy banoffi - mmmmm.

Skate with caper berries and peppers

Ian-Dowding — 2006-03-13T19:49:48+00:00

Skate with caper berries and peppers
Serves 2

2 x 175g / 6 oz wings of skate
Plain flour for coating
20 caper berries
1 Ramano pepper
Olive oil
Salt and pepper
50g / 2 oz butter
Juice of one lemon
Chopped parsley

Use a frying pan or pans large enough to take the skate and heat with a little olive oil. Dust the fish with the flour, pat off the excess and place in the pan. Wait until the first side is cooked to a light gold colour then turn. (Skate being rather fragile it is a good idea not to handle it too much so try to turn it only once). The pan can be placed under the grill to help cook it from both sides. The time the skate takes to cook will depend on the thickness of the pieces. Season the skate on one side just before turning and the other side when turned.
While the fish is cooking heat a separate pan for cooking the garnish. De-seed and cut the pepper into rings, and cut the caper berries in half. Fry the peppers gently in olive oil until almost soft then put in the butter. When the butter is sizzling put in the caper berries and the lemon juice. Place the cooked skate onto warmed plates, add the chopped parsley to the garnish and spoon it over the fish.

Mackerel with pea and sweetcorn fritters, and rhubarb salsa

Ian-Dowding — 2006-03-09T19:45:43+00:00

Mackerel with pea and sweetcorn fritters and rhubarb salsa

Serves 4

8 mackerel fillets
110g / 4 oz tinned sweetcorn
50g / 2 oz cooked peas
1 small onion
1 egg
1 tbsp chopped fresh herbs (parsley / tarragon / basil)
50g / 2 oz plain flour
½ tsp baking powder
Salt and black pepper
Vegetable oil for frying

For the rhubarb salsa:

750g / 12 oz young rhubarb
25g / 1 oz caster sugar
½ inch cube of root ginger
½ star anise - crushed
2 strips of orange zest cut into julienne

Cut the rhubarb into 2 inch lengths and place in a deep casserole. Peel and cut the root ginger into fine dice. Scatter over the rhubarb with the star anise and orange zest and then sprinkle over the sugar. Cook in the oven (gas mark 5 / 190 C) for 15 minutes until the rhubarb is tender.

To make the fritters, drain the sweetcorn, chop the onion and place it in the food processor with three quarters of the sweetcorn, the peas, egg, flour, baking powder and seasoning. Process to a batter, transfer to a bowl and add the rest of the sweetcorn. Heat a non stick frying pan with a little oil in it and spoon in one tablespoon of mixture per fritter. (Use rings for a neater fritter). Allow the mixture to become firm before turning them over. When they are cooked both sides, remove from the pan and keep warm.

To complete the dish, season the mackerel fillets and dust with flour, patting off the excess. Heat a pan large enough to take all the fish and fry flesh side down turning the fish when this surface is golden. Carry on cooking until the other side is cooked (they should only take 3-4 minutes each side). Place a fritter on each plate and arrange two fillets per person on top of the fritter. Spoon the salsa onto one side of the plate and decorate the other side with some wilted rocket or greens.

Brill or Turbot with cous cous and berre blanc

Ian-Dowding — 2006-02-13T19:47:31+00:00

Brill or turbot with cous cous and beurre blanc

When buying whole fish such as brill or turbot allow 450g per person allowing for wastage of head, bones and skin. So to serve four we need a four pound whole fish. Fillet and skin the fish. Make fish stock from the bones.

For the sauce:

200 ml / 7 fl oz fish stock
100 ml / 3 fl oz dry white wine
1 tsp Dijon mustard
110g / 4 oz unsalted butter
1 tbsp double cream
Salt pepper

For the cous cous

175g / 6 oz cous cous
Salt and pepper
1 tbsp olive oil
Juice of half a lemon
175 ml / 6 fl oz boiling water

To make the cous cous, pour the boiling water onto the cous cous, then add the other ingredients. As the cous cous absorbs the water just keep fluffing it occasionally with a fork to separate the grains.

Place the fillets of fish in a shallow dish, season them and pour over half the white wine. Cover with a lid or tin foil and cook in the oven (gas mark 5 / 190 C) for about 10 - 15 minutes depending on the thickness of the fish. While the fish is cooking you can make the sauce. Put the rest of the wine in a pan with the fish stock and reduce to half its volume. Whisk in the mustard and the cream. When the mixture is boiling again add the butter a bit at a time, shaking and stirring the pan as it melts and thickens the sauce. To serve spoon the cous cous onto warmed plates (or for more elegant presentation place into suitable moulds and turn out onto the plates). Pour the cooking liquor from the fish into the sauce and return it to the heat. Spoon the sauce onto the plates next to the cous cous and then lay the fillets of fish on the sauce. Garnish with a spray of parsley, some fronds of dill or finely chopped chive.