This is a heartwarming dish, perfect during the autumn and winter months. It’s based on a Jamie Oliver recipe and I often cook it in the slow cooker. I love to come home after a long walk in the countryside, and be greeted with the […]
Last week saw the final of The Great British Bake Off and I must confess to being slightly disappointed in the challenges that were set. The signature bake featured iced doughnuts, something I hadn’t attempted to bake until this week. Pitta bread and dips was the task for the technical challenge, cooked over an open fire pit, and I felt this was more about temperature control rather than a baking challenge.
For the showstopper the contestants had to produce an edible landscape which ended up looking like something made at primary school. What happened to the beautiful cakes and bakes we come to associate with the final? In the end it all came down to taste and Rahul was a worthy winner, despite all the criticism that social media has unleashed.
I decided to give doughnuts a try this week, something we hardly ever eat as they are not exactly the healthiest of treats. The dough is very similar to a brioche dough and is not the easiest to handle due to it’s softness. I also do not possess a deep fat fryer but still managed to produce light fluffy doughnuts although I felt quite intimidated by the whole frying process.
My doughnuts were filled with scraps of jam and curd which were lurking in the fridge. The results? Delicious. We greedily ate two each the first evening! Do eat whilst fresh as they stale quickly. Would I make them again? Maybe as a treat but not on a regular basis. Do give the recipe a go and let me know how you get on.
- 210g strong white bread flour, plus extra to dust
- 7g fast action dried yeast
- ½ teasp salt
- 15g caster sugar, plus extra to dust
- 20g unsalted butter, at room temperature, chopped
- 100ml semi skimmed milk, warmed
- 1 large egg, beaten
- 2 litres sunflower oil, to cook
- 6 teasp jam or curd of your choice
Combine the flour, yeast, salt and sugar in a large bowl and mix well. Put the butter into a bowl with the milk and stir to melt. Pour this into the mixing bowl, along with the egg, and stir until it forms a dough. It should be firm but soft.
Tip onto a lightly floured surface, or into a mixer fitted with a dough hook, and knead until smooth and elastic (about 10 minutes). Put into a lightly greased bowl, cover with clingfilm and leave in a warm place until doubled in size.
Knock back and tip onto a lightly floured surface, then shape into 6 balls, folding each side tightly into the centre in turn, turning as you go. Then turn the ball over and put it on a lightly floured baking tray or board, spacing them well apart. Leave to rise again until doubled in size.
Heat the oil in a large pan or deep fat fryer to 160°C. Cook the doughnuts in batches for about 3 minutes on each side, until golden, then blot with kitchen paper and sprinkle with caster sugar. Allow to cool slightly, then make a small hole in the side and pipe in the jam or curd.
Best eaten whilst still warm.
This dish was inspired by last years Masterchef Australia, where I believe it featured in one of the invention tests. I liked the idea of combining sweet, warm toasted peaches with the subtle flavour of the Earl Grey ice cream. Granola provides some crunch to the dish with blueberries thrown in to add another pop of flavour.
The ice cream is not my creation as I’ve used an easy recipe from BBC Good Food. This uses ready made custard which is combined with an earl grey infused cream. Just make sure to give the tea bags a good squeeze when removing from the cream to extract maximum flavour. I don’t own an ice cream machine but the end result was still silky and smooth. One word of warning though, just make sure to remove the ice cream from the freezer a good hour before serving.
The recipe for the ice cream can be found in the link below;
For the peaches, cut two in half and remove the stones. Brush all over with a little melted butter before placing on a hot griddle pan. Cook for 2-3 minutes on each side until caramelised.
Serve with granola or a buttery baked biscuit crumb of your choice. Scatter over some blueberries and serve.
It’s pastry week on The Great British Bake Off and the contestants have really been put through their paces baking samosas, tackling a particularly challenging technical bake and topping it all off with a show-stopping hand crafted pie. So have we all got our aprons […]
I love trying out new ideas and recipes and really look forward to my BBC Good Food magazine popping through my letterbox each month. I pick it up from my doormat and I am full of anticipation of the new tastes and flavours ahead. This […]
Everyone loves a cheesey scone and these have been taken to a whole new level with the addition of chorizo. They are best eaten warm from the oven and it’s hard to resist going in for second helpings.
Chorizo and Manchego Cheese Scones
- 225g self raising flour
- pinch of salt
- pinch of smoked paprika
- 1 teasp baking powder
- 40g butter, cold and diced
- 50g chorizo, diced into small cubes
- 50g manchego cheese, grated, plus extra to top each scone
- 150ml milk
Preheat oven to 220°C/Fan 200°C/Gas 7 and grease a large baking sheet.
Put the flour, salt, smoked paprika and baking powder into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the chorizo and grated cheese and gently stir in. Stir in enough milk to give a fairly soft, light dough.
On a lightly floured surface, lightly roll out the dough to a 2cm thickness. Cut into rounds with a 6cm plain cutter and place on the prepared baking sheet. Reshape any trimmings until all the dough is used. Brush the tops of the scones with a little milk and grate over some more cheese.
Bake in the oven for 10-12 minutes until golden brown and well risen. Cool slightly on a wire rack before serving.