08/29/15 recipe -Taste USA

Saturday, August 29, 2015

Caramelised Garlic Topping

How to make Caramelised Garlic Topping Recipe

Ingredients:
2 heads garlic, separated into cloves
2 tbsp olive oil
2 tbsp water
1 tbsp balsamic vinegar
3 tbsp sugar
½ tsp salt
¼ tsp ground pepper
1 sprig fresh rosemary, chopped

Method:
In a saucepan of boiling water, blanch garlic for 5 minutes. Refresh in cold water. Peel, then set aside.

Place olive oil in a heavy frying pan over a medium heat. When simmering, add garlic and sauté for 2–3 minutes, taking care not to burn it. Add water and balsamic vinegar and as the mixture bubbles add sugar, salt, pepper and rosemary. Reduce heat to its lowest setting and simmer for 3–4 minutes until a syrup is formed and garlic is soft. Transfer to a bowl and cool until needed.

Gingernut Biscuits

How to make Gingernut Biscuits Recipe

MAKES 16–18 BISCUITS

Ingredients:
250g standard plain flour
2 tsp ground ginger
2 tsp baking soda
¾ tsp ground cardamom
¾ tsp ground cinnamon
½ tsp ground coriander
¼ tsp freshly ground black pepper
¼ tsp salt
100g crystallised ginger, chopped
170g soft brown sugar
125g butter
70g vegetable baking margarine
1 large egg
90g honey
½ cup raw sugar, for rolling the balls in

Method:
Sift flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt into a medium bowl. Whisk to blend. Add crystallised ginger and set aside.

In a large bowl, beat brown sugar, butter and vegetable baking margarine with an electric mixer until creamy (do not overbeat; it will add too much air). Add egg and honey and beat until blended. Stir in flour mixture, mixing until just blended. Cover and refrigerate for 1 hour.

Preheat oven to 170°C. Lightly spray two baking trays with non-stick cooking spray and cover with non-stick baking paper (the spray stops the paper from sliding).

Place raw sugar on a plate. Remove biscuit dough from refrigerator and divide into 16–18 equal-sized portions. Using wet hands, form dough into balls, then roll in sugar to coat completely. Place on prepared trays, spacing 5cm apart.

Bake in preheated oven until cracked on top but still soft to touch, 15–17 minutes. Cool on trays for 5 minutes before carefully transferring to cooling racks. Cool completely.

Spiced Apple Filling

How to make Spiced Apple Filling Recipe

Ingredients:
1 tsp powdered arrowroot
50ml cold water
1 large Granny Smith apple, cored, peeled and diced into 1cm cubes
50ml water
30g sugar
1/8 tsp cinnamon

Method:
In a small cup, stir arrowroot and cold water together to make a slurry. Place apple, second measure of water and sugar into a small saucepan and bring to the boil. Cook for 2–3 minutes over a low heat. Remove from heat and add arrowroot slurry, stir and return to heat. Cook for 2 minutes to thicken, stirring occasionally. Place in a clean bowl, cover with plastic wrap, cool and store in the refrigerator until needed the following day.

Cranberry Filling

How to make Cranberry Filling Recipe

Ingredients:
1 tsp powdered arrowroot
50ml cold water
150g dried cranberries
150g water
20g sugar

Method:
In a small cup, stir arrowroot and cold water together to make a slurry. Place cranberries, second measure of water and sugar into a small saucepan and bring to the boil. Cook for 2–3 minutes over a low heat. Remove from heat and add arrowroot slurry, stir and return to the heat. Cook for 2 minutes to thicken, stirring occasionally. Place in a clean bowl, cover with plastic wrap, cool and store in the refrigerator until needed the following day.

Pork Pie Jelly

How to make Pork Pie Jelly Recipe

Ingredients:
900g pork bones
2 pig’s trotters
2 large carrots, chopped
1 onion, peeled and chopped
2 stalks celery, chopped
1 bouquet garni (bay leaf, thyme, parsley; tied together with string)
½ tbsp black peppercorns

Method:
Place pork jelly ingredients into a large saucepan and pour in enough water to just cover. Bring slowly to the boil, then reduce heat to a simmer. Cook for three hours over a low heat, skimming off any scum that rises to the surface, then strain stock through a fine sieve and discard the solids.

Pour strained stock into a clean pan and simmer over a medium heat until liquid has reduced to approximately 500ml.

Gingerbread Spice Mixture

How to make Gingerbread Spice Mixture Recipe

2 tbsp ground ginger
2 tbsp ground cinnamon
1 tbsp ground allspice
1 tbsp ground cloves
1 tbsp ground nutmeg

Method:
Shake all ingredients together in a jar with a lid. Store in the jar until needed.

Creme Patissiere (Pastry Cream)

How to make Creme Patissiere (Pastry Cream) Recipe

Ingredients:
250ml whole milk
4 egg yolks
50g sugar
30g cornflour

Method:
In a saucepan, bring milk to the boil. In a mixing bowl, beat egg yolks together with sugar and cornflour. Pour hot milk over egg mixture, beating all the time. Return mixture to the saucepan and bring it back to a simmer, stirring all the time. Remove from heat and allow to cool.

Note:
Crême Pâtissière should be made the day before it is needed.

Cream Chantilly

How to make Cream Chantilly recipe

Ingredients:
200ml fresh cream
25g caster sugar
1 vanilla pod, split and seeds scraped out

Method:
Place cream, sugar and vanilla seeds into a bowl and whisk until soft or stiff peaks (depending on its use) form. Cover and place in refrigerator until required. You may need to re-whip it a little before serving to achieve the required consistency.

Water Icing

How to make Water Icing recipe

1 cup icing sugar
¼ tsp softened butter
1 tbsp hot water (approximately)

Method:
In a small bowl, whisk together icing sugar, butter and water until there are no more lumps. You want the icing to drizzle off the whisk nicely when you lift the whisk up out of the bowl. Add a bit more icing sugar if it’s too wet or a little more water if it’s too dry. Cover and leave to sit for 5 minutes before using.

Egg Wash

How to make Egg Wash recipe

Ingredients:
1 egg
2 tbsp water or milk

Method:
Mix together egg and water or milk until it’s very liquid and there are no globules of egg white. If you want a really high shine, add an extra egg yolk in.

Apricot Glaze

How to make Apricot Glaze Recipe

Ingredients:
100g apricot jam
4 tbsp water

Method:
Place jam and water in a saucepan and bring to the boil. Strain through a sieve and brushon tart while both glaze and tart are hot.

Gingerbread Puff Pastry

How to make Gingerbread Puff Pastry Recipe

Ingredients:
300g strong bread flour
50g chilled butter
good pinch of salt
25g Gingerbread Spice Mixture
150ml ice-cold water (place in the refrigerator overnight)
½ tsp fresh lemon juice
225g chilled butter, for layering

Method:
Place flour, first measure of butter, salt and Gingerbread Spice Mixture into a large mixing bowl and, using your fingers, roughly break up the butter into the flour. Add icecold water and lemon juice. Using your hands, mix ingredients to form a firm dough. Tip dough out onto a lightly floured surface and knead for 2–3 minutes. Form into a ball. Cover dough with plastic wrap and allow to rest for 5–10 minutes. On a lightly floured surface, use a rolling pin to roll out dough to a 25cm square approximately 1cm thick.

Ensure layering butter is the same consistency as the dough this can be done by hitting the chilled butter with a rolling pin to achieve a 17cm square (the hitting will be enough to soften the butter). Place it inside the rolled out square of dough.

Fold each corner of dough into the centre to encase layering butter in an envelope, obtaining two layers of dough and one layer of butter.

Now give pastry six ‘single turns’ as described in the Butter Puff Pastry recipe and cover with plastic wrap. Store in refrigerator or freezer until needed.

Chilli and Polenta Puff Pastry

How to make Chilli and Polenta Puff Pastry Recipe

Ingredients:
300g strong bread flour
45g coarsely ground polenta (coarsely ground corn grits)
50g chilled butter
good pinch of salt
15g red chilli, deseeded and finely chopped
150ml ice-cold water (place in the refrigerator overnight)
½ tsp fresh lemon juice
225g chilled butter, for layering

Method:
Place flour, polenta, first measure of butter, salt and chilli into a large mixing bowl and, using your fingers, roughly break up the butter into the flour. Add ice-cold water and lemon juice. Using your hands, mix ingredients to form a firm dough. Tip dough out onto a lightly floured surface and knead for 2–3 minutes. Form into a ball. Cover dough with plastic wrap and allow to rest for 5–10 minutes. On a lightly floured surface, use a rolling pin to roll the dough to a 25cm square approximately 1cm thick.

Ensure layering butter is the same consistency as the dough this can be done by hitting the chilled butter with a rolling pin to achieve a 17cm square (the hitting will be enough to soften the butter). Place it inside the rolled out square of dough.

Fold each corner of dough into the centre to encase layering butter in an envelope, obtaining two layers of dough and one layer of butter.

Now give pastry six ‘single turns’ as described in the Butter Puff Pastry recipe and cover with plastic wrap. Store in refrigerator or freezer until needed.

Curry and Black Kalonji Seed Puff Pastry

How to make Curry and Black Kalonji Seed Puff Pastry Recipe

Ingredients:
300g strong bread flour
50g chilled butter
good pinch of salt
10g curry powder
1½ tbsp black kalonji seeds (black onion seeds)
150ml ice-cold water (place in the refrigerator overnight)
½ tsp fresh lemon juice
225g chilled butter, for layering

Method:
Place flour, first measure of butter, salt, curry powder and seeds into a large mixing bowl and, using your fingers, roughly break up the butter into the flour. Add ice-cold water and lemon juice. Using your hands, mix ingredients to form a firm dough. Tip dough out onto a lightly floured surface and knead for 2–3 minutes. Form into a ball. Cover dough with plastic wrap and allow to rest for 5–10 minutes. On a lightly floured surface, use a rolling pin to roll out dough to a 25cm square approximately 1cm thick.

Ensure layering butter is the same consistency as the dough this can be done by hitting the chilled butter with a rolling pin to achieve a 17cm square (the hitting will be enough to soften the butter). Place it inside the rolled out square of dough.

Fold each corner of dough into the centre to encase layering butter in an envelope, creating two layers of dough and one layer of butter.

Now give pastry six ‘single turns’ as described in the Butter Puff Pastry recipe and cover with plastic wrap. Store in refrigerator or freezer until needed.

Olive Butter Puff Pastry

How to make Olive Butter Puff Pastry Recipe

Ingredients:
300g strong bread flour
50g chilled butter
good pinch of salt
50g pitted black olives, finely sliced
130ml ice-cold water (place in the refrigerator overnight)
½ tsp fresh lemon juice
225g chilled butter, for layering

Method:
Place flour, first measure of butter, salt and olives into a large mixing bowl and, using your fingers, roughly break up the butter into the flour. Add ice-cold water and lemon juice. Using your hands, mix ingredients to form a firm dough. Tip dough out onto a lightly floured surface and knead for 2–3 minutes. Form into a ball. Cover dough with plastic wrap and allow to rest for 5–10 minutes. On a lightly floured surface, use a rolling pin to roll out dough to a 25cm square approximately 1cm thick.

Ensure layering butter is the same consistency as the dough this can be done by hitting the chilled butter with a rolling pin to achieve a 17cm square (the hitting will be enough to soften the butter). Place it inside the rolled out square of dough.

Fold each corner of dough into the centre to encase layering butter in an envelope, creating two layers of dough and one layer of butter.

Now give pastry six ‘single turns’ as described in the Butter Puff Pastry recipe and cover with plastic wrap. Store in refrigerator or freezer until needed.

Smoked Paprika and Black Sesame Seed Puff Pastry

How to make Smoked Paprika and Black Sesame Seed Puff Pastry Recipe

Ingredients:
300g strong bread flour
50g chilled butter
good pinch of salt
15g smoked paprika powder
1 tbsp black sesame seeds
150ml ice-cold water (place in the refrigerator overnight)
½ tsp fresh lemon juice
225g chilled butter, for layering

Method:
Place flour, first measure of butter, salt, smoked paprika and sesame seeds into a large mixing bowl and, using your fingers, roughly break up the butter into the flour. Add ice-cold water and lemon juice. Using your hands, mix ingredients to form a firm dough. Tip dough out onto a lightly floured surface and knead for 2–3 minutes. Form into a ball. Cover dough with plastic wrap and allow to rest for 5–10 minutes. On a lightly floured surface, use a rolling pin to roll out dough to a 25cm square approximately 1cm thick.

Ensure layering butter is the same consistency as the dough – this can be done by hitting the chilled butter with a rolling pin to achieve a 17cm square (the hitting will be enough to soften the butter). Place it inside the rolled out square of dough.

Fold each corner of dough into the centre to encase layering butter in an envelope, creating two layers of dough and one layer of butter.

Now give pastry six ‘single turns’ as described in the Butter Puff Pastry recipe and cover with plastic wrap. Store in refrigerator or freezer until needed.

Spinach Puff Pastry

How to make Spinach Puff Pastry Recipe

Ingredients:
50g clean spinach leaves
130ml ice-cold water (place in the refrigerator overnight)
300g strong bread flour
50g chilled butter
good pinch of salt
½ tsp fresh lemon juice
225g chilled butter, for layering

Method:
Place spinach in ice-cold water. Using a hand blender, blitz until water is a green colour and leaves are blended through but not puréed, as you want to have flecks of spinach throughout the dough. Set aside.

Place flour, first measure of butter and salt into a large mixing bowl and, using your fingers, roughly break up the butter into the flour. Add ice-cold spinach water and lemon juice. Using your hands, mix ingredients to form a firm dough. Tip the dough out onto a lightly floured surface and knead for 2–3 minutes. Form into a ball. Cover dough with plastic wrap and allow to rest for 5–10 minutes. On a lightly floured surface, use a rolling pin to roll out dough to a 25cm square approximately 1cm thick.

Ensure layering butter is the same consistency as the dough this can be done by hitting the chilled butter with a rolling pin to achieve a 17cm square (the hitting will be enough to soften the butter). Place it inside the rolled out square of dough.

Fold each corner of dough into the centre to encase layering butter in an envelope, creating two layers of dough and one layer of butter.

Now give pastry six ‘single turns’ as described in the Basic Puff Pastry recipe and cover with plastic wrap. Store in refrigerator or freezer until needed.

Butter Puff Pastry 􀀐using the French Method)

How to make Butter Puff Pastry 􀀐using the French Method) Recipe

Ingredients:
300g strong bread flour
50g chilled butter
good pinch of salt
150ml ice-cold water (place in the refrigerator overnight)
1 tsp fresh lemon juice
225g chilled butter, for layering

Method:
Place flour, first measure of butter and salt into a large mixing bowl. Using your fingers, roughly break up butter into flour. Add icecold water and lemon juice, then, using your hands, mix the ingredients to form a firm dough. Tip dough out onto a lightly floured surface and knead for 2–3 minutes. Form into a ball. Cover dough with plastic wrap and allow to rest for 5–10 minutes. On a lightly floured surface, use a rolling pin to roll out the dough to a 25cm square approximately 1cm thick.

Ensure layering butter is the same consistency as dough – this can be done by hitting chilled butter with a rolling pin to achieve a 17cm square (the hitting will be enough to soften the butter). Then place butter inside rolled out square of dough.

Fold each corner of dough into the centre to encase layering butter in an envelope, obtaining two layers of dough and one layer of butter.

Now give the pastry six ‘single turns’ as described next.

Hot Water Pastry for Pork Pies

How to make Hot Water Pastry for Pork Pies Recipe

Ingredients:
225g lard
250g water
500g standard plain flour, plus extra for dusting
1 tsp salt

Method:
Place lard and water in a small saucepan and bring to the boil.

Sift flour and salt into a large bowl. Make a well in the flour and pour in warm lard mixture. Mix well to combine, until mixture comes together to form a dough.

Knead for a few minutes, then form into four 125g balls and four 30g balls. Cover with plastic wrap and set aside in the refrigerator overnight.