recipe: Mongolian beef bao bun (large)

mongolian beef bao bun large

soft bao buns filled Mongolian beef pickled veg & crispy onions - large

IngredientsMakes: 440g (4)

176g	(4)	bao bun 40g	(recipe below)
20g		mayo
8g		mini pickled onions
172g		mongolian beef	(recipe below)
24g		pickled cucumber	(recipe below)
24g		pickled shredded carrots	(recipe below)
8g		spring onion
8g		crispy fried onion (off the shelf super market ones)

Method

Make the bao buns first.

Prep the beef, leave it to marinade while prepping the veg.

Cook the beef then assemble!

These are so good

Mongolian beef

great way to make soft & crispy beef from inexpensive cut of beef

IngredientsMakes: 530g

440g		beef flank
10g		soy sauce
10g		olive oil
40g		corn flour
30g		corn flour
20g		olive oil
80g		brown sugar
160g		beef stock
90g		light soy
20g		olive oil
20g		garlic
20g		ginger
7g	(3)	large dried chillies	(recipe below)

Method

Slice the beef flank across the grain about 5mm thick.

Place the beef into a bowl and mix with the soy sauce & olive oil, the add the first lot of corn flour.

Toss until well coated, and leave for at least 30mins.

Add the second lot of cornflour and separate all the pieces of beef to theyre properly coated.

Coat a wok with oil & heat it until its just starting to smoke, re-coat it and add a third of the beef.

Cook until crispy and golden then turn the beef over & repeat for the other side.

Repeat until all beef is cooked. Place on a baking tray until needed or serve immediately.

There are two steps to the coating:

Add the brown sugar, beef stock, light soy to a small sauce pan on a medium heat, stirring until the sugar has dissolved.

Add 20g of oil to the wok on a medium high heat, then add the garlic & ginger, add the chilli once aromatic.

Pour the contents of the saucepan into the wok and turn the heat up, bring it to the boil.

Add the beef & stir until the sauce had become thick and coats the beef.

Add scallion & serve with rice or as a filling for bao buns!!

pickled shredded carrots / cucumber

pickled shredded carrots - condiment, bao, banh mi, salads you name it!

IngredientsMakes: 200g

200g		carrots
20g		pickling liquor	(recipe below)

Method

Make liquor - you need the same weight as the veg being pickled to cover it. ** The above weight is what it absorbs ** Shred carrots or dice the cucumber (use the same amount), cover carrots w/ liquor for at least 15m.

Drain use immediately.

pickling liquor

IngredientsMakes: 300g

100g		white wine vinegar
100g		sugar
100g		water

Method

Mix ingredients stir until sugar dissolved.

Great for quick pickling radishes & mushrooms & cucumber amongst other things.

Really bring the colour of a radish out!

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.

recipe: bao buns

bao buns

bao buns - amuse, medium & hearty sized chinese inspired - no bleached dough - but fluffy & gorgeous!

IngredientsMakes: 2540g (1)

840g	(40)	bao bun 20g	(recipe below)
820g	(26)	bao bun 30g	(recipe below)
800g	(20)	bao bun 40g	(recipe below)

Method

This post is about how to make bao bun dough - when you can't get bleached flour - and from it 20g, 30g & 40g bao buns in a domestic steamer. Top tip: Make a batch pop them in a ziplock bag & freeze them. Then when you fancy a quick snack pop two in the microwave for 30 seconds and they come out as if they'd just come out of the steamer perfect for loading w/ goodies for a movie or to treat friends of the kids / other half.

To make he baking paper rounds: Using standard baking paper 38cm x 38cm fold into 5 in one direction then 5 to make a square, cut into a circles - give 25 6cm rounds which enough to do all the dumplings since you can re-use them. 1 each for the 20/30g bao, 2 for the 40g.

bao bun 20g

eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - amuse size

IngredientsMakes: 840g (40)

800g		bao bun dough	(recipe below)
20g		olive oil

Method

Steam for 8 mins / 10 @ a time: 21g each. Once steamed.

Make baking paper rounds. See note above.

Cut dough into 20g pieces.

Roll into balls, place on tray.

Have a cup of oil with a pastry brush at hand.

Elongate a ball into a long oval and brush with oil - this is so they will open once steamed.

Fold in half. It takes a bit of practice getting them the shape and thickness you like.

Its all about filling to bun ratio : )

Leave to prove for 20mins.

You can fit 10 in a domestic steamer, steam for 8 minutes.

Once done remove from steamer onto a dry tea towel.

They come in at 21g each approx.

Fill with your favourite filling.

bao bun dough

light fluffy dough for steaming - bao / roll / dumpling of various sorts

IngredientsMakes: 820g

80g		boiling water
40g		sugar
170g		cold water
7g		yeast
400g		00 flour
70g		plain flour
4g		baking powder
50g		butter

Method

Dissolve the sugar in the boiling water, add the cold water, then stir in the yeast leave to bloom 15m.

1/3 boiling water 2/3 tap water = water @ 35C.

Optimum for yeast activation - higher will kill the yeast

Place the dry ingredients & diced butter / lard into mixer.

Work the fat in a little with your fingers then run mixer S1 / 8mins / pastry paddle, until lard is mixed in - fine crumb.

Add the liquid to the mixer S1 / 8mins / dough hook.

Prove until doubled ~ 60-120m.

Knock back, cut into chunks of the required size (20 / 30 / 40)g

Roll into balls, and then flat, brush w/ oil and fold in half.

Place onto grease proof paper circles.

Leave them to prove for about 20mins so they're super light!

I usually put them in the steamer basket on top of the fridge where it's warm.

Steam for 8m for 20g ones - be patient if they come out early they're doughy and claggy!

Reset steamer at start of each batch to avoid it turning off mid batch while your'e not watching!

-

Dough guides:

Weight - steam - how many fit in rice cooker - total yield quantity

20g - 8m - 10 - amuse - makes 41

30g - 10m - 6 - small folded bao bun - makes 27

40g - 12m - 4 - bao bun (too big for tapas / meze / dim sum) - makes 20

-

Yields after steam:

20 @ 20g = 400g dough yield: 420g - 1.05x

6 @ 30g = 180g dough yield: 198g - 1.1x

4 @ 40g = 160g dough yield: 170g - 1.06x

They gain weight! Because the absorb a little steam.

bao bun 30g

eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - medium size

IngredientsMakes: 820g (26)

780g		bao bun dough	(recipe above)
20g		olive oil

Method

Same as 20g method but . . . Cut dough into 30g pieces. Steam for 10 mins / 6 @ a time. ~31.5g each once steamed.

Fill with your favourite filling.

bao bun 40g

eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - large size

IngredientsMakes: 880g (20)

800g		bao bun dough	(recipe above)
20g		olive oil

Method

Same as 20g method but . . . Cut dough into 40g pieces. Steam for 12 mins / 4 @ a time: 44g each. Once steamed.

These are a fair bit bigger than the 20g ones and make for a hearty snack!

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.

recipe experiment: leche frita al horno & cinnamon mocha shot

leche frita al horno & cinnamon mocha shot

leche frita al horno served w/ a thick chocolaty mini mocha

IngredientsMakes: 200g (1)

100g		leche frita al horno	(recipe below)
100g		cinnamon mocha shot	(recipe below)

Method

'Leche Frita' in a Spanish dessert traditionally eaten at Easter, the centre is very similar to a panna cotta except it set w/ cornflour instead of gelatine very simlar to a blancmange. This one if flavoured w/ orange so I guess you could call the centre an orangemange ; )

Anyway I digress, this was an experiment to see if you could make a leche frita in a kitchen that had no fryers, only ovens and tops.

The answer was a resounding yes! A very tasty yes at that!

We had them on pancake day instead of pancakes - and yes they do go very well w/ maple syrup . . . I love fusion!

leche frita al horno

set milk flavoured w/ cinnamon, cardamom & orange topped w/ cinnamon sugar & baked - classic Spanish Easter dessert known as Leche Frita - this version is 'al Horno' i.e. baked.

IngredientsMakes: 1200g (12)

800g		skimmed milk
150g		sugar
4g	(1)	cinnamon stick
2g	(4)	cardamom pods
200g		skimmed milk
50g		cornflour
50g		plain flour
4g		orange essence
40g		flour
90g		eggs
66g		cinnamon sugar	(recipe below)

Method

Makes 12 6x6x2cm pieces using 1L of milk.

Set in tray 24cm x 18cm - smallish deep sided baking tray. The flour, eggs & oil quantities are what used up by the recipe - you'll need 3 eggs, enough flour to properly coat the set milk pieces & enough oil to fill your pan to half an inch / 1.5 cm.

Making the Set Milk . . .

This is the same as for making the set milk for Leche Frita previous post.

Baking the Set Milk goodness . . .

Turn out the set rectangle onto a cutting board, remove the cling film & cut into 12 squares.

Line a baking tray w/ a silpat or baking parchment and place a generous pinch of cinnamon sugar in the spot where each slice will go.

This adds flavour to the bottoms but more importantly  * * stops them sliding about * *  when you move the tray.

Roll each piece in flour then whisked egg, and place on a baking tray.

Dust w/ cinnamon sugar & bake on the top shelf @ 230C / 5mins per tray.

cinnamon sugar

IngredientsMakes: 138g (1)

4g		cinnamon
134g		sugar

Method

Mix thoroughly and used to toss donuts or churros in!

Or dust into cinnamon swirls, you know, stuff like that!

cinnamon mocha shot

thick chocolaty sweet strong cortado style coffee w/ a hint of cinnamon

IngredientsMakes: 100g (1)

10g		cocoa powder
10g		cinnamon sugar	(recipe below)
70g		espresso
10g		semi skimmed milk

Method

Add the cocoa & sugar to a espresso cup, add the same quantity of hot coffee & mix to a smooth paste.

Add the rest of the ingredients, stir to mix, microwave for 30 seconds if it needs it.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.
Also Mexican Big Eat event at the Kindle centre on the Belmont roundabout is on the 22nd March . . more info here

recipe experiment: leche frita

leche frita

set milk flavoured w/ cinnamon, cardamom & orange topped w/ cinnamon sugar & shallow fried - classic Spanish Easter dessert known as Leche Frita.

IngredientsMakes: 1200g (24)

800g		skimmed milk
150g		sugar
4g	(1)	cinnamon stick
2g	(4)	cardamom pods
200g		skimmed milk
50g		cornflour
50g		plain flour
4g		orange essence
60g		flour
102g		eggs
94g		veg oil
66g		cinnamon sugar	(recipe below)

Method

Makes 24 6x3x2cm pieces using 1L of milk.

Set in tray 24cm x 18cm - smallish deep sided baking tray. The flour, eggs & oil quantities are what used up by the recipe - you'll need 3 eggs, enough flour to properly coat the set milk pieces & enough oil to fill your pan to half an inch / 1.5 cm.

Making the Set Milk . . .

Add the 800g of milk, sugar, cinnamon stick & crushed cardamom pods to a sauce pan, bring to the boil, stirring as you go to dissolve te sugar.

Leave to simmer for 5 minutes, then turn the heat off and leave to infuse for 15-20mins.

While that infuses mix the plain flour & corn flour into the remaining milk, whisking until there are no lumps.

After the hot milk has finished infusing pour it in through a sieve to remove the spices.

Return the milk mix to the pot on a medium high heat and whisk until it starts to thicken.

When it starts it will thicken quickly, whisk vigorously drawing the more liquid parts into the centre.

Continue whisking until the flour has cooked out and the mix is thick and smooth.

Take off the heat and let it cool with a lid on for 20mins.

Whisk in the orange essence at the last minute just before you pour it into the mould so is doesn't all evaporate.

Turn out into a cling film lined rectangular high sided dish 24cm x 18cm, and lay cling film over the top to stop a skin forming.

Leave to set for at least 4 hours preferably in the fridge overnight. Frying the Set Milk goodness . . .

Turn out the set rectangle onto a cutting board, remove the cling film & cut into 12 squares - 4x3.

Cut each square in half.

Roll each piece in flour then whisked egg, and then shallow fry on a medium heat - not too hot or you'll get a super bubbly thing going on - soaks up loads of oil! - not good : /

Remove them once golden to some paper towel to drain excess oil.

Dust w/ cinnamon sugar & serve warm or cold - both gorgeous!

cinnamon sugar

IngredientsMakes: 138g (1)

4g		cinnamon
134g		sugar

Method

Mix thoroughly and used to toss donuts or churros in!

Or dust into cinnamon swirls, you know, stuff like that!

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here. 
Also Mexican Big Eat event at the Kindle centre on the Belmont roundabout is on the 22nd March