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Monthly Archives: May 2017

Goats Cheese Parfait 

https://www.dropbox.com/s/2kzk4h2ywbcse8u/fouette%20parfait.docx?dl=0

https://t.co/O5448CRSlq?ssr=true

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Sweet Teriyaki, Sesame & Ginger Bread Rolls.

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This recipe is a tear’n’share variation of the usual. Soy sauce contains high levels of vitamin B12, ginger is great for circulation, garlic and Chilli keep the heart in order with a generous portion of vitamin C. Carbohydrates and protein from the sesame finish off the goodness and all together are a fantastic addition to a smoky BBQ meal.

Sweet Teriyaki 

50ml Light Soy Sauce ( I prefer Kikkomans)

50ml Chardonnay

50ml Rice Vinegar

100g Demerara sugar

1 red chill cut lengthways 

2 cloves of garlic crushed.

2cm piece of ginger, crushed but not chopped.

Add all the ingredients to a heavy saucepan, bring to the boil and reduce to a simmer, cook for 15 minutes.

Allow to cool slightly and blitz in a food processor then pass through a serve into a container and keep in the fridge until needed.

The finished and chilled Teriyaki should be thick and syrupy.

Bread Rolls

500g strong white flour, plus extra for dusting

2 tsp salt 

1 tsp sugar

7g sachet fast-action yeast

2 tbsp olive oil with 1 tsp sesame oil mixed together

300ml warm water

Preheat your oven to 200oC

Sift the flour into a large bowl and add the salt. In a small bowl mix the yeast, sugar and a couple of Tbsp of the warm water and mix well, leave for a few minutes to allow the yeast to start its work.

Add the yeast mix, the oils  and half the warm water to the flour and mix well to form a dough, continue adding the water until a smooth dough is achieved, if it’s too tight add a little more water. Cover with cling film and leave somewhere warm to prove.

After about 30-40 mins take the dough from the bowl ( it should have doubled in size) knock the air from the dough and knead.

Using a little plain flour roll out the dough into a rectangle 1/2 cm thick. Take the Teriyaki from the fridge and brush generously all over.

Oil a 4cm deep baking tray and line the base with some greaseproof paper.

Now roll the dough up lengthways keeping the rolls tight. Cut the roll into 4cm slices and place into the baking tray ( keep all the outside edges facing the centre) . Cover with cling film and allow to prove for 20 mins . Remove the clingfilm and bake in the oven for 20-25mins.

Remove from the oven and allow to cool slightly, turnout onto a wooden chopping board and allow everyone to dig in.