Monthly Archives: November 2020

Gin

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  • 750ml good quality vodka
  • • 2 tbsp juniper berries (more if you like juniper-forward gin)
  • 1 tsp coriander seeds
  • 2 cardamom pods
  • 2 peppercorns
  • half a cinnamon stick
  • a small piece of dried orange peel (no pith)
  • a small piece of dried lemon peel (no pith)

1 Sterilise a clean mason jar or glass bottle with boiling water

2 Add your botanicals to the jar, minus any fresh peel

3 Top up with vodka, then leave to infuse in a cool dark place for 24 hours

4 Taste the infusion – it should have taken on some lovely juniper ginnyness already. Add your fresh peel, along with and extra botanicals whose flavour you want to boost.

5 Leave for up to another 24 hours, giving the bottle a gentle shake at least once. Beware of leaving it too long and over-infusing the mixture – think of it a bit like brewing tea.

6 Taste again and if you’re happy, then filter out all the botanicals using a sieve. If there’s still some sediment left, use some muslin or a coffee filter to strain again.

7 Leave the liquid to sit for a couple of days and then filter out any remaining sediment – and put through a water filter jug if you want to make it even clearer (but as we said, don’t worry too much about the colour).

8 Bottle your gin

Bacon

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  • pork belly, skin on
  • 1/4 cup kosher salt
  • 2 tsp. pink curing salt
  • 1/4 cup packed brown sugar
  • 1/4 cup honey
  • 2 tbsp. red pepper flakes
  • 2 tbsp. smoked sweet paprika
  • 1 tsp. cumin seeds

Rinse pork belly and pat dry. Mix all other ingredients, and put in bag with pork belly. Put in fridge for 7-10 days.

Remove from fridge, rinse and pat dry. Refrigerate on a rack in the fridge for 24 hours.

Cook in 200 oven until it reaches 150. Slice.

Pickled Jalapenos

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  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic, smashed
  • 2 tbsp. sugar
  • 1 tbsp. salt
  • 7-8 jalapeno peppers

Combine the vinegar, water, garlic, sugar and salt in a medium pot and bring to a boil. Add jalapenos slices, stir, and remove from heat.

Let sit for 8 minutes then use tongs to remove the jalapenos from pot to a jar; cover with the liquid to fill the jar.

Peameal Bacon

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  • 1 Pork Loin About 4 lbs
  • 12 Cups Cold Water Divided
  • 1 Cup Maple Syrup
  • ½ Cup Pickling Salt
  • 2 Tsp Prague #1 Cure
  • 2 Tbsp Mustard Seeds
  • 2 tsp Black Peppercorns
  • 4 Garlic cloves Pressed
  • 3 Whole Cloves
  • 2 Bay Leaves
  • 1 Lemon Sliced Into Wedges
  1. Cut pork loin into 2 approximately equal sized chunks (crosswise, NOT lengthwise!). Trim most of the visible fat, if you’d like. Set aside (in fridge).
  2. Measure 4 cups of of water into a large pot, add remaining ingredients (aside from rest of water!). Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, add remaining water, stir to combine. Allow to cool to room temperature.
  3. Place one chunk of pork loin in each of 2 gallon sized freezer bags. I like to manually divide the lemon wedges and bay leaves equally between the two bags before pouring half of the brine into each bag. Push out most of the air, seal the bags, and put them in the fridge – I put both bags into a 9 x 12 cake pan, just in case of leakage, etc.
  4. Allow the pork to brine for 5 whole days, turning once daily to ensure the pork loins are completely submerged.
  5. After 5 days, discard brine, and rinse pork loins with cold water. Use paper towels to pat dry.
  6. Pour a generous amount of yellow cornmeal onto a plate large enough to accommodate the chunk of pork loin.
  7. Roll loin in the cornmeal, pressing to form a uniform crust.
  8. Wrap tightly in plastic wrap, chill for at least an hour before slicing and frying-grilling.

Homemade Gravy

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  • 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces
  • 1/2 cup diced onion
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup broth or stock, any flavor
  • 1 tablespoon whole milk

In a medium sauce pan, melt the butter. Once hot, add the onion and a big pinch of salt and cook until softened, about 5 minutes. If you want chicken gravy as dark as the photos, continue cooking the onion until caramelized.Stir in the flour and and salt and cook for 1 minute.Slowly whisk in the broth/stock and cook until thickened, about 3-5 minutes.Remove from the heat and whisk in the milk. Serve while hot.

Pullman Sandwich Bread

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This recipe will make one 13 x 4 x 4 loaf or two 7 x 4 x 4 loaves.

  • ▢ 1 ½ cup (360 ml) Warm milk (110 F)
  • ▢ 4 tbsp butter room temperature
  • ▢ 1 Egg large
  • ▢ 2 ¼ tsp (7 g) instant dry yeast
  • ▢ 1 tbsp (1 tbsp) sugar
  • ▢ 1 ½ tsp Salt
  • ▢ 4 cups (500 g) all-purpose flour
  • ▢ ½ cup (60 g) all-purpose flour for kneading

Prepare Yeast

  • Ensure milk is warm, not hot (about 110 F).
  • Add the yeast, sugar, and egg.
  • Stir and set aside to foam for 5 mins.

Prepare Dough

  • Add flour in a mixer bowl.
  • Mix in the salt and yeast mixture.
  • Knead on medium speed for about a minutes scraping the sides of the bowl.
  • Once all the flour is incorporated.
  • Knead the dough for three minutes until smooth.
  • The dough will be soft and sticky.
  • Next, add the soft room temperature butter.
  • knead again for 2 minutes until smooth and elastic but still soft.
  • Note – If using a stand mixer, you may need to add the reserved flour for kneading to prevent the dough from sticking to the bowl. If kneading by hand, use the reserved flour as required for kneading to prevent the dough sticking to the work surface

Prove Dough (1st rise)

  • Remove the dough from the mixer bowl onto a lightly floured surface.
  • Form into a smooth ball.
  • Place in an oiled bowl and cover with plastic wrap.
  • Leave to rise in a warm place for about an hour until doubled in volume.

Shape the Loaf

  • When the dough is double in volume invert on to a lightly floured surface.
  • Divide into two – to make two loaves.
  • Start to roll like a jelly roll.
  • Fold from top to the center then again once more towards the end.
  • Pinch the seams together.
  • Place into a buttered Pullman loaf pan seam side down.

Prove Loaf (2nd rise)

  • Cover loaf pan with plastic wrap.
  • Let rise in a warm place for about 45 minutes until almost 2 inches from the top rim of the loaf pan.
  • Once you see your dough is almost halfway up the sides – preheat the oven to 190 C / 380 F for at least 10 minutes.

Bake Loaf

  • Cover the loaf pan with its lid.
  • Place the loaf pan on the center rack in the hot oven.
  • Bake for about 25 to 30 minutes.
  • The bread is done – when you tap the bottom of your loaf and you will hear a hollow sound.
  • Partially open the lid and let cool for 10 minutes – before you remove and let cool completely.
  • Always let bread rest for at least an hour before you cut – this is the hardest part!!
  • Enjoy!

Roasted Carrots

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  • 12 carrots
  • 3 tablespoons good olive oil
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons minced fresh dill or parsley
  1. Preheat the oven to 400 degrees F.
  2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
  3. Toss the carrots with minced dill or parsley, season to taste, and serve.

Oat and Wheat Sandwich Bread

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Yield: 2 standard sandwich bread loaves

  • 5 cups whole-wheat flour
  • 2 cups rolled oats
  • 1 tablespoon kosher or coarse salt
  • 3 tablespoons raw or brown sugar, honey or agave nectar
  • 1 large egg
  • 1/4 cup vegetable or olive oil, plus a little more to coat bowl
  • 1 1/4 cups lukewarm water
  • 1 1/4 cups lukewarm milk, any kind
  • 1 1/2 tablespoons instant yeast

Yield: 2 standard sandwich bread loaves

5 cups (635 grams) whole-wheat flour
2 cups (160 grams) rolled oats (I used quick-cooking for the least noticable texture)
1 tablespoon kosher or coarse salt
3 tablespoons raw or brown sugar, honey or agave nectar
1 large egg
1/4 cup (55 grams grams) vegetable or olive oil, plus a little more to coat bowl
1 1/4 cups lukewarm water
1 1/4 cups lukewarm milk, any kind
1 1/2 tablespoons (about 14 grams) instant yeast

Make bread dough: In the bottom of large mixing bowl, combine water, milk and sugar or honey, then stir in yeast. Add egg and oil and whisk until combined. Add flour, oats and salt and if mixing with a machine, combine with paddle attachment at the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 minute. The dough will be wet and coarse; do not fret. Let it rest for 5 minutes.

If using a mixer, switch to the dough hook and mix the dough on medium-low for 2 more minutes. By hand, do the same with your spoon. The dough will seem firm and more smooth, ideally supple and sticky, but if it’s still very wet, add a bit more flour, a spoonful at a time. If it seems excessively stiff, add a little more water, a spoonful at a time. Continue to mix with dough hook or by hand for 4 minutes.

Scrape dough out onto lightly floured counter. Knead a few times, then form the dough into a ball. Oil your empty mixing bowl and return dough to it. Cover with plastic wrap and let proof at room temperature for 60 to 70 minutes, or until doubled in buik or transfer to the fridge and let it ferment overnight or up to 5 days. If proofing in the fridge, remove the dough before the fridge about 3 hours before you plan to bake it.

Form loaves: [Edited to add:] Lightly coat two standard loaf pans with oil, butter or a nonstick spray. Turn dough onto a floured counter and divide it into two equal pieces. Press each gently into a rough rectangle-ish shape. Fold in sides so that the first dough is roughly the width of your prepared bread loaf pan (about 9 inches). Roll from bottom to top and then put this log into your bread loaf pan, seam side down. Repeat with remaining dough. Let proof at room temperature for about an hour, or until the dough has crowned 1 inch above the rim of the baking pan. Halfway through, heat oven to 350 degrees F.

Bake bread: For 35 to 40 minutes, rotating pans once for even color. A cooked loaf of bread will sound a bit hollow when tapped and the internal temperature should read 190 degrees F. Remove loaves from tins and let cool on a rack.

Apple Walnut Sausage Stuffing

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  • 10 cups (1-inch) bread cubes
  • 1 tablespoon olive oil
  • 1 pound mild ground pork sausage
  • 6 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 1/2 cups sliced celery
  • 2 Braeburn apples, chopped
  • 2 tablespoons finely chopped fresh sage leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 cup toasted walnuts
  • 1/2 cup finely chopped fresh parsley
  • Kosher salt and freshly ground black pepper, to taste
  • 2 1/2 cups chicken stock

Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; set aside. Melt butter in the skillet. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in apples, sage and thyme until fragrant, about 1 minute. In a large bowl, combine bread, sausage, apple mixture, walnuts and parsley; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.* Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 45 minutes.

Nan e Barberi

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Dough

  • 1 2/3 to 1 3/4 cups (379g to 397g) lukewarm water*
  • 2 1/4 teaspoons active dry yeast or instant yeast
  • 4 cups + 3 tablespoons (510g) King Arthur Unbleached Bread Flour
  • 2 teaspoons kosher salt or 1 1/2 teaspoons table salt

*Use the smaller amount of water in summer, or when it’s humid; the larger amount during the winter, or in a dry climate.

Glaze

Topping

  • 1 teaspoon sesame seeds
  • 1 teaspoon nigella (black onion) seeds*

*Substitute poppy seeds or the seeds of your choice if you can’t find nigella seeds.

To make the dough: Mix the water, yeast, flour, and salt until well combined. Knead the mixture — using your hands, a stand mixer, or your bread machine set on the dough cycle — until you’ve made a smooth, fairly soft dough. The dough should barely clean the inside of the bowl, if you’re using a stand mixer, perhaps sticking just a bit at the bottom.

Put the dough in a lightly greased large bowl, cover the bowl, and let the dough rise until it’s nearly doubled in size, about 1 hour.

Gently deflate the dough, and divide it into two pieces. Shape each piece into a rough log abut 9″ long. Tent the logs with lightly greased plastic wrap, and allow them to rest for 30 minutes.

While the dough is resting, prepare the glaze.

To prepare the glaze: Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside.

Preheat the oven to 450°F. If you have a pizza stone, set it on the lowest rack or oven floor.

Working with one piece at a time, gently deflate the dough, and pat/flatten it into a 14″ x 5″ rectangle. Use your fingers (or the handle of a long wooden spoon) to press five lengthwise grooves into the dough. Press firmly, but don’t cut through the bottom of the dough.

Spread half the glaze onto the dough, rubbing it all over. Sprinkle with half the seeds.

Slide the bread onto the stone and bake it for 15 to 18 minutes, until it’s golden brown. If you’re not using a stone, place the bread on a baking sheet and bake it on your oven’s middle rack. Remove the bread, and cool it on a rack.

While the first loaf is baking, prepare the second loaf. Bake as directed.