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Sunday, 14 October 2018

Recipe: Simple Naan Bread (& Supporting Local Business)



This is a simplified naan recipe, that will give you a pretty good fluffy naan to go with your favourite curry. I’ve simplified it so you can make them with the kids! Bit of fun for a Sunday afternoon! (and you end up with a tasty naan bread) It also gives me an excuse to promote Bhavin Mistry’s great curries! (Available at Bruton Convenience Store)


Tadka Daal & Samosa made by Bhavin Mistry available from Bruton Convenience Store

Ingredients for the naan bread (makes 8 naans)
500g strong flour
200ml water    
7g yeast (dried)
30g sugar
5g salt
50 ml extra virgin olive oil (or olive oil)
1 large free range egg (beaten)
4g  garlic (1 clove, finely chopped - optional)

Note if you want to make 4 naans instead of 8 halve all the ingredients and use a medium sized egg!


Method
First activate the yeast: Boil a third of the water (simply put in the microwave for 1 minute). Mix it with the rest of the water and stir in the sugar and dried yeast until they are both dissolved. Put to one side.
(the mix will be around 35C perfect temperature to activate the yeast, any hotter and you’ll kill it!). 
It’s ready to use as soon as it’s frothy on the surface. (about 10-15 minutes)

Beat the egg and add the oil to it. (If you have a food processor skip the next two steps)

If not: Mix all the ingredients together in a mixing bowl until they come together into a dough.

Knead the dough on the counter for 8-10mins. (the purpose here is to get gluten forming in the dough to give elasticity)


IF YOU HAVE A FOOD PROCESSOR WITH A DOUGH BLADE:
Once the yeast mix has started to froth put all of the ingredients into a food processor fitted with a plastic blade (dough blade).

Pulse the ingredients until they come together into a dough - it should be coming away from the side of the mixer cleanly. 

Knead the dough by running the machine for another 2 mins (it feels like forever!!) 


Take the kneaded dough and place in an oiled container with a lid, or cover the container with cling film to stop it forming a crust. 
(the oil will make it much easier to get out once it’s proved, and stop the dough sticking to the cling film)


Leave it in a warm place until it’s doubled in size.

When the dough is ready turn it out and cut off a 100g piece of the dough (about the size of your fist) and roll it out until its 1cm thick. Then use your hands to stretch it out and make it naan bread sized . . . . drop it into a hot non stick pan and cook until bubbly on the top and brown on the bottom, then flip it, and finish cooking the top.

Brush with garlic or plain butter if you like!

Serve with your favourite curry! In this case I’ve been dying to try Bhavin’s curry and samosas, so I had it with a Tadka Daal. I put the samosa in the oven to crisp up the pastry, absolutely lovely!! 


I mixed a raita while they were heating up . . .


Ingredients for the raita:
150g plain yogurt (low fat)
150g cucumber (2mm dice)
2tbsp chopped coriander
1 spring onion (chopped)
1/2 lime (juice)
~
Simply mix all the ingredients together. Job done!

Thanks Bhavin for a great curry! 
(Available at Bruton Convenience Store)



Naan related posts . . .

Turkey Kebab w/ Mango & Yoghurt SauceBlack Garlic King Prawn Kebab w/ Cucumber & Lime Salt and Pepper Fillet Steak Kebab w/ Green Peppers

Friday, 20 July 2018

Recipe Experiment: Agretti (aka Barba Di Frate or Monk’s Beard)



This is a recipe for baked place w/ monks beard & flageolet beans . . . .
Pretty healthy and gluten free!


I haven’t done a post in a while, so when Liam & Lu (of Bengrove Market Garden) handed me a bunch of Barba di Frate I thought I’d scribble a few notes down.

So, what is it? If like me you’ve never come across it, it’s flesh is like samphire (juicy and bulbous), with a lot less saltiness (since it’s land based) it has a light  flavour and firm texture. When cooked you can eat all but the thickest parts, and the soft needle shape leaves can be eaten raw.

Agretti (aka Barba Di Frate or Monk’s Beard)



























Quick tip: to make you agretti / herbs last longer . . .

Cut the ends of the stalks off with a SHARP knife and place in water in the fridge to make them last a lot longer! (Easily DOUBLE their longevity!)





























I’m pretty busy with the markets so I made a simple (relatively unattended) healthy dish. 

Because it has a delicate flavour I thought I cook it using flageolet beans and a piece of place.


ingredients (serves 1)

for the baked place with monks beard
120g flageolet beans
200g chicken stock (1/2 cube + 200ml water)
1/2 lemon (don't forget to zest lemon before squeezing!)
1 small place
60g monk’s beard
15g butter

for the garnish
15g extra virgin olive oil 
lemon zest
monk’s beard fronds


method
First pick the agretti of the thick (larger than 3mm) stalks. Keep both stalks and finer leaves.

Then . . . 

Place the beans on some tin foil in a baking tray.

Add lemon zest.

Add 200g chicken stock.

Black pepper.

Put the place on top. . .


Add a little extra virgin olive oil & season with a little salt.

Top with some of the thick agretti stalks. (to stop the tin foil sticking to the skin)

Fold tin foil over leaving an opening for steam to escape. Place in a preheated oven @ 180C for 20 mins

Once out of the oven place the fish in a (warm) dish with the beans . . keep the stock for the agretti & sauce. 

Add half the butter to a hot pan. Melt it, add the agretti and toss it in the butter.
Cook for a couple of minutes.




Use the reserved stock to add to the pan with the agretti.


Include a few beans, and crush them smooth to add body to the sauce,
stir in and simmer for 2-3 minutes more. . .

Finally add the rest of the butter, a good squeeze of lemon juice,
and stir in to finish the sauce.


Top the fish with the agretti & sauce, drizzle a touch of extra virgin olive oil over the top,
and garnish with lemon zest.


Lush & healthy! Result!

Thanks Liam & Lu (Bengrove Market Garden) for the intro to a rather good veggie!!

variations
This recipe will work well with pretty much any white fish.
If you’re veggie you could replace the fish with seared courgette halves.

links:
Available in season (now obviously - posted July) from Castle Cary Market on Facebook

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More Techniques, Basics and Corker Recipes

More Techniques, Basics and Corker Recipes
If there's something you've tried at ferdiesfoodlab or a technique you want to know about drop us a line at bookings@ferdiesfoodlab.co.uk and I'll put up a post about it!!

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