Category: Recipe

Recipe Sauces

Mayonnaise

Post author By adam
Post date February 23, 2021

Ingredients

1 Large Egg White

100ml Neutral Oil (Sunflower Oil Preferred)

5ml Lemon Juice

4g English Mustard

1g Salt

1g Mustard Seeds (Optional)

1g Rosemary (Optional)

Method

Add all ingredients (minus the oil) to a bowl and mix
Slowly add the oil and whisky until fully emulsified
If mixture seems to runny, slowly add more oil while mixing

If you have a food processor you can follow the same methodology, just replace he whisk with

Storage

Store in an airtight container (preferably a jar) and use within four weeks.

Milk Buns

Post author By adam
Post date February 23, 2021

Ingredients

500g Strong Bread Flour

50g Granulated Sugar

265g Milk (Whole Milk Preferred)

10g Active Dried Yeast

2 Eggs

10g Salt

90g Softened Butter

1 egg yolk (optional)

Method

In a large mixing bowl add the flour and sugar
In a jug mix; the milk, yeast, one egg (the second egg is for an egg wash before baking), and one egg yolk (optional). Mix throughly
Pour the wet ingredients into the large mixing and combine with a fork
Once the mixture is combined, remove from the bowl onto a lightly floured surface and knead for around five minutes
Add back the dough back into the mixing bowl, add the salt and incorporate the butter (in two batches). This can get very messy, and you may need to add a tiny extra flour to help with incorporating, or you use a stand mixer for ease
Once the butter is incorporated you should have a nice smooth elastic dough
Remove the dough from the bowl and add to a well oiled container and place in the fridge for 2-3 hours
Take the dough from the fridge and shape into eight even shaped buns (these will be about 50% smaller than the finished product)
Place evenly spaced out on lined baking trays and cover for around 2 hours or until doubled in size
Crack and whisk the remaining egg and apply egg wash generously to the buns
Bake in the oven at 160C for around 14 minutes until golden brown

Recipe

Beef Burgers

Post author By adam
Post date February 17, 2021

Ingredients

4 Beef Patties

4 Brioche Buns

4 Slices of Cheese

Homemade Burger Sauce

Pickles

Utensils

Cast Iron (preferred)/Frying Pan

Spatula

Cooking Instructions (Buns)

Heat cast iron/frying pan over a medium heat until warm
Slice brioche buns in half, and lightly spread with butter before toasting in frying pan until golden brown (around 2/3 minutes).
Transfer buns to a plate (toasted side up)
Spread a generous amount of burger sauce on both sides, place pickles on the bottom half of the bun and add a slice of tomato

Cooking Instructions (Burger)

Turn up the heat on cast iron/frying pan to medium and heat until hot (around 2/3 minutes).
Sprinkle a pinch of salt and pepper on both sides of each patty.
Place patties into the cast iron/frying pan. Using a sturdy (metal if possible) spatula, firmly ‘smash’ each patty into around 1/3inch thick.
Allow the patties to cook for around 2/3 minutes (until you can see the edges on the underneath side starting to brown). Then flip each patty and place a slice of each on top and cook for a further 1 minute for medium (2/3 minutes for well done).
Transfer to bun and add the top half of your bun

VOILA!

Baking Bread Fermented Recipe Sourdough

Sourdough Bloomer

Post author By adam
Post date June 24, 2020

Ingredients

90g Leaven

450g Water

85g Brown/Wholemeal bread flour

500g Strong white bread flour

12g Salt

Method

Add the leaven to a bowl.

Add water to the mixture – lukewarm temperature would be best as this helps the starter feed and carbonate.

Mix the thoroughly, until there are no lumps

Add 85g of brown or wholemeal flour

Add 500g of strong white bread flour

Mix by hand until the ingredients form a ‘shaggy’ mass.

The mixture may be tough to mix and stick to your hand/fingers. But try not to add any excess water and flour as this will compromise the overall quality of the bread once baked.

Cover with a cloth/tea towel for 30 minutes. This allow the flour to absorb moisture before adding the salt

After sitting for 30 mins the mixture should look something like the following:

Add 12g of salt – Make sure to weigh your salt as different salt can have different density and therefore spoon measurements cannot accurately be used.

Mix thoroughly (3-4 minutes) and the dough should have become slightly less sticky, and much more stretchy.

Mix thoroughly (3 minutes) dough will be slightly less sticky and much more stretchy. (Should have less excess stuck to fingers)

Cover again and leave for 30-45 minutes (depending on temperature in the area you leave your dough – the warmer it is the less time you will require. This is the start of your bulk fermentation.

After the 30 – 45 minutes are up must perform your first stretch and fold.

This process is done instead of kneading and the goal is to have bubbles across the surface, but you may start to see this already.

First, wet your hands and put them underneath the dough, stretching upwards and folding over the dough. Turn the bowl and continue this until you have folded all the dough.

Caption

Re-cover with tea towel and place in ‘warm spot’ for another 30-45 mins.

After the timed has passed, you need to perform another stretch fold (you will need to repeat this around 4 – 6 times).

Each time you should start to notice that the mixture is gaining more bubbles across the surface.

After each stretch and fold, be sure to re-cover and place in your spot for another 30-45 minutes.

After around the third or fourth stretch and fold you should start to see bigger bubbles forming on the surface of your dough, and the dough will have increased in size due to its inflation. See below.