recipe: spicy salami pizza - dough test no1 (new york pizza / Italian inspired)

new york pizza spicy salami no1

no cheese spicy salami new york pizza

IngredientsMakes: 236g (1)

240g		new york pizza dough	(recipe below)
20g		broad bean & tomato soup	(recipe below)
15g		salami milano
15g		chorizo
1g		salt
20g		chilli oil

Method

Heat oven to 250C.

Dust crepe skillet w/ ground rice or semolina.

Dust baking tray w/ ground rice or semolina.

Shape dough into disc and place on skillet. Cover w/ sauce & then toppings

On the large burner. Heat on high for 1min then medium for 1min in total for about 2min - 1+1 mins.

1+1 min soft bottom a little floppy.

1+2 mins rigid bottom no flop.

1+3 mins crispy bottom centre has crunch.

Tansfer to bake tray and into oven 250C / 8mins.

Drizzle w/ chilli oil & serve immediately!

new york pizza dough

minimal effort pizza dough

IngredientsMakes: 1115g (4)

15g		sugar
10g		dried yeast
30g		olive oil
420g		water
630g		00 flour
10g		salt

Method

Makes enough for 4 pizzaa ~280g per pizza.

Mix the sugar, dried yeast, olive oil & water and leave for 15mins to activate the yeast.

Add the salt to the flour, then add the wet ingredients combine into a smooth dough.

Place into a sealed plastic container and leave in the fridge for 72 hours.

BTW you can get very passable results after 24 hours!

Turn the dough out onto a flourless surface, and knock back until smooth & silky, form into a tight ball.

Cut the dough into 4 pieces and make a ball of each.

Place on a plastic tray & cover w/ cling film then leave for an hour to prove.

Once risen, the dough balls shouldn't really be touching!

broad bean & tomato soup

soup made w/ broad bean shells & tomatoes

IngredientsMakes: 685g (2)

60g		EVO
8g		garlic
2g		fennel seeds
100g		onions
240g		tomatoes
4g		salt
600g		water
300g		broad bean shells
5g		mustard powder

Method

Lightly fry the fennel seeds & garlic for about a minute then add the onions and a lid then turn the heat down to medium.

Cook until the onions are soft then add the tomato & salt & cook for another 5mins.

Use a potato peeler to shell the broad beans removing the stringy bits in the process.

Keep the beans for something else.

Chop the broad bean shells into cm chunks, this helps them cook but also means the stick blender won't get tangled with missed stringy bits!

Add the water bean & mustard and bring to the boil with a lid on.

Once boiling set to simmer & leave for 20mins.

Remove from the heat to a wooden board & blend smooth with a stick blender.

Pass through a sieve. Use as required.

Pimp w/ a little soft cheese & butter, serve w/ crusty roll or garlic bread.

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

recipe: smoked basa in broccoli & kimchi sauce w green veg (keto)

smoked basa in broccoli & kimchi sauce w green veg

smoked basa poached in broccoli & kimchi sauce over steamed green veg

IngredientsMakes: 800g (1)

255g		steamed mixed veg	(recipe below)
400g		broccoli & stilton soup	(recipe below)
150g		smoked basa fillet
65g		kimchi no7	(recipe below)

Method

This is a great use for leftover broccoli soup!

It's a solid keto dish, the kimchi has 3 months on the clock so should be pretty low-carb.

The sauce is reminiscent of a light asian curry, that goes well with the smoked fish.

It's low-carb, and quick to make. -

Bring the soup to a simmer in a high sided frying pan, then add the basa fillet, submerge it in the soup.

Put the lid on a leave the fish to poach for about 10mins.

Prep & steam the veg while it cooks.

Once the fish is ready - above 75C on a temp probe - add the kimchi.

Stir it in and leave it for 5 mins for the flavour of the ginger, chillies, the kimchi in general, to infuse into the soup.

Place the veg in a pasta bowl, with the fish on top and pour over the sauce.

steamed mixed veg

steamed mixed green veg

IngredientsMakes: 255g (1)

85g		green beans
85g		broccoli
85g		courgette

Method

Dice the courgette, break the broccoli down into florettes, then steam them and the green beans all together for 8 mins.

broccoli & stilton soup

IngredientsMakes: 6000g

300g		butter
375g	(1)	large onions
1150g	(11)	leeks
15g	(1)	tbsp ground black pepper
1890g	(5)	broccoli
500g		green beans
500g		swede
40g	(4)	lovage stock cubes	(recipe below)
2000g		boiling water
450g		stilton

Method

On a medium heat, using a 10L stock pot.

Sweat down the onions & leeks w/ the butter & black pepper until starting to brown, ~15m.

Add veg & cover w/ stock, crank the heat to max until boiling, then simmer until the broccoli is soft 15-20mins. Add the stilton and blend using a stick blender.

Dress w/ pea shoots & crumbled stilton to serve, or use w/ fish or vegetables.

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

recipe: pain perdu à l'Américaine (French toast American style with eggs / eggy bread)

french toast american style w eggs

pain perdu à l'américaine - eggy bread / french toast american style - topped w/ two low fat fried eggs

IngredientsMakes: 290g (1)

180g	(1)	french toast american style	(recipe below)
100g	(2)	low fat fried egg	(recipe below)
10g		sriracha chilli sauce

Method

I made this at the end of a long day.

I'd been very well behaved for two three weeks straight, I'd finished a piece of writing - which I'd been grappling with - and I just fancied something contraband-elicious, something carb-tastic.

This is what I ended up making; between the black pepper, the sriracha, and eggs and the french toast to dip into them, and the undertone of golden syrup I was in a state of bliss - total decadence!

It's the simple things. . . . i settled into a movie with a glass of wine . . . beaming with delight.

french toast american style

pain perdu à l'américaine - eggy bread / french toast american style

IngredientsMakes: 180g (1)

100g	(2)	medium eggs
100g		milk
1.5g		aromat
2.5g		black pepper
5g		sugar
5g		brown sugar
0.5g		salt
67g	(1)	thick sliced tiger bread
10g		butter
25g		golden syrup

Method

Whisk the milk, eggs, 1/4 tsp or aromat, 1/2 tsp of fresh ground black pepper, and a pinch of salt until the egg whites have fully broken down.

Place the liquid into a container large enough to hold the bread flat.

Place the bread into the liquid, leave for 2 mins, then turn it over and leave it for 10mins - so the liquid has soaked in completely.

Melt some butter in a pan on a medium heat, dust the top of the bread with a tsp of sugar and place the soaked bread sugar face down into the pan, and cook for 2-3 mins.

The sugar caramelises giving you a crispier sweeter finish.

For a warmer note, dust with brown sugar and cinnamon before cooking and you'll have the sweet smell of butter & cinnamon permeating the kitchen - if that doesn't get you going nothing will!!

Dust the with sugar and flip the bread and repeat, cook until golden on the outside and soft in the centre. You can tell how cooked it is by pressing on it as you would to test a steak.

I like mine soft in the middle, with a drizzle of maple syrup on top.

On this occasion I'd run out of maple syrup so I used golden syrup instead.

low fat fried egg

IngredientsMakes: 50g (1)

55g		eggs
1g		veg oil
0.5g		salt

Method

Heat a dry frying pan until it’s almost smoking hot.

Pour 100ml of cold oil into the pan, roll it around to coat the pan then pour out all the fat.

A tiny amount will remain glazing the pan.

Crack the egg in, break the white to get an even cook & a bit of a bubbly texture.

Season and put a lit on the pan. After about 30 seconds pour in a 20ml of hot water quickly replacing the lid!

The steam should finish the surface of the yolk.

Remove your perfect egg onto the awaiting warm buttered toast.

Smile with pleasure as you savour it . .

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

recipe: ham mint & cucumber gebab

For when you absolutely have to eat something that tastes great, but simply cannot afford the calories, or, the carbs . . . 'this magnificent feast here represents the LAST of the petty cash . . . slow down chew your food.'

ham mint & cucumber gebab

gem lettuce mini kebab

IngredientsMakes: 214g (4)

28g	(4)	gem lettuce leaves
48g		cooked ham
114g		cucumber
10g		mint jelly
5g		lime juice
4g		chilli
4g		coriander stalks

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

recipe: sesame prawn & squid toastie bites w/ wild garlic

sesame prawn & squid toastie bites w/ wild garlic

sesame prawn & squid toastie bites w/ sweet chilli sauce

IngredientsMakes: 300g (16)

270g		sesame prawn & squid toastie	(recipe below)
30g		sweet chilli sauce

Make sesame prawn & squid toastie and leave in the fridge over night to set.

Cut the toastie into 4, then cut each quarter into 4 again.

Toast the edges in an oil glazed pan, then drizzle with some sweet chilli sauce.

sesame prawn & squid toastie

sesame coated french toast stuffed w/ herbs prawns & squid

IngredientsMakes: 540g (2)

80g		squid
20g		spring onions
30g		wilted wild garlic	(recipe below)
5g		butter
60g	(4)	king prawns
80g		mixed root mash	(recipe below)
80g		sweated peppers	(recipe below)
0.5g		salt
3g		lemon balm
3g		chocolate mint
3g		chives
1g		black pepper
186g	(4)	multigrain sliced bread
20g		sesame seeds
55g		eggs
40g		milk

Inspired by prawn toast & sweet chilli sauce.

The mash and sweated peppers were leftovers to add a little flavour and help the squid bind the contents once cooked.

Cut the prawns into thirds, large prawns give a nice texture to the bite! Or use smaller ones but don't cut them up!

Whisk the milk into the egg in a bowl large enough to hold the sliced bread.

Place the sesame seeds in a similar sized bowl.

Blend the squid until smooth.

Chop the herbs, and mix everything except the bread, beaten egg & sesame seeds into a thick mash.

Take two slices of bread and spread half of the mix onto each.

Then squash the other two slices on top to make to sandwiches.

Dip each side into the egg then the sesame seeds and place into a medium heat pan for 3 mins on each side.

Be patient so the squid and prawn are cooked through, keep going until the sandwiches a re a dark golden brown!

Slice into 4 & serve w/ a sweet chiili sauce for dipping!

wilted wild garlic

IngredientsMakes: 114g

200g

wild garlic

Wilt the wild garlic & squeeze out excess water once it's cooled a little.

mixed root mash

mash of parsnips, sweet potato & potatoes w/ milk & butter

IngredientsMakes: 1040g (4)

386g		parsnips
187g		sweet potato
385g		potatoes
20g		butter
20ml		milk

Boil in salted water until soft: 6-8min after water started boiling, depending on chunk size!

Drain while still hot, spread out on a tea towel,

Allow them to steam until cool. (removes a lot of moisture)

Add butter and milk and mash

Serve w/ seasoning.

sweated peppers just cooked peppers

IngredientsMakes: 144g

165g		red peppers
2g		olive oil
0.5g		salt

Deseed red pepper & cut into strips as wide as they are thick.

Place into a hot oil glazed pan & toss to coat.

Put a lid on the pan and turn it to medium.

Cook for around 8min tossing frequently

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