Wednesday, 28 June 2017

Kenwood KMX754H - Wholemeal Loaf with Cheese, Chilli and Sunflower Seeds

I love eating bread, but not making bread. You see, bread is something that you need a lot of patience and to have some good kneading skills. I would say I’m an ok bread maker, however I’m much more at the beginner level than advance but always welcome a new opportunity to try a new method for baking bread. One thing I love about my new Kmix stand mixer is that it has a wonderful dough attachment which makes the task of kneading bread so simple and easy.
I decided on making a relatively simple loaf bread with seeds and cheese to test out whether my Kmix could knead smooth, elastic dough, resulting in a delicious loaf.














You will need a 2lb loaf tin
450g wholemeal flour
7g dried yeast
1 tsp salt
½ tsp granulated sugar
340ml lukewarm water
75g extra mature cheddar cheese
1 tsp dried chili flakes
50g sunflower seeds
oil for oiling the loaf tin.

Method
Add the dry ingredients to the K Mixer first, 400g of the flour, yeast, salt and granulated sugar. Using the dough hook attachment, mix the ingredients on setting 1 for 30 seconds. Slowly trickle the lukewarm water into the mixing bowl, continue to mix on setting 1 – pouring all the water at once may lead to the mixture becoming too wet to form a dough. Once the water has been added leave the dough to form, this will take between 4 -5 minutes on setting 1.  When the dough is almost formed but also sticky, add the remaining 50g of flour. Mix for a further 2 minutes, be careful not to over mix as over mixing the dough will fall apart. Once the dough has formed, remove the dough and place in a large mixing bowl, cover with oiled cling film. Leave the dough to rise in a warm place for an hour.

When the dough has risen, knock back the bread Add the 50g cheese, dried chili flakes and 30g of the sunflower seeds to the dough, knead well to form a dough ball and then leave the dough to rise for a second time, for around 30 minutes. After the second rise, oil the loaf tin, knock back the dough and mould the dough into a sausage shape. Sprinkle the top of the loaf with the remaining 25g extra mature cheddar cheese and 20g sunflower seeds. Bake on the top shelf for 30 – 35 minutes and the loaf sounds hollow when removed from the tip and tapped underneath.

xxx


Share:

Monday, 26 June 2017

Pineapple Jam

Pineapple is quintessentially tropical. When pineapples are readily available in the UK (May-September) turn a couple of these prickly fruits into this sweet, sticky and sublime pineapple jam. I like to spread this on toasted harddough bread or Jamaican bun, but a slice of sourdough, or sandwiched between a sponge cake would be equally delicious; the possibilities are endless.

Prep Time: 5 minutes
Cooking Time: 1 hr – 1 hr 15 minutes.
Makes 3 x 250 ml jars
You will need a large saucepan,  potato masher, side plate and thermometer if using.

Ingredients
1 large Whole Fresh Pineapple or 2 small pineapples (around 1 kg)
1.5 litres water
600g granulated sugar
Juice of 1 lemon
1 tsp cinnamon

Method
Place a side plate in the freezer. Peel the pineapple skin and discard the stem so that it resembles bite size chunks.

Place the pineapple pieces in a large pan and using a potato masher, mash half the pineapple pieces so you have a combination of pieces and some that are mushy. Add the sugar, cinnamon and water and stir off the heat. Put a side plate in the freezer. Heat the saucepan on a medium heat (the mixture should be softly bubbling away) and bring the marmalade to the boil – this will take around 30 minutes, lower the heat and leave to simmer, cook for a further 30 – 45 minutes until the mixture is syrupy and thick, place in the sterilised jars and enjoy.  

To check whether the marmalade has set, remove the plate on the side plate, dollop a couple of tablespoon on the side plate from the freezer. Using your fingers, push the marmalade surface the outer edges should wrinkle and not be too runny. If the marmalade has not set, continue to boil for another 3 minutes then re-test. Alternatively using a thermometer, check whether the pineapple has reached 105C.

Share:

Friday, 16 June 2017

The Ultimate Greek Salad

Summer is here. Summer to me is synonymous with barbecues, picnics, Summer fruit, outdoor eating and long evenings. I'm not the biggest fan of salads, but during the Summer months, I love nothing more than having a hearty salad served either on it's own with crispy bread and olives, or served with meat and fish. I really enjoy all the flavours in a traditional Greek salad: salty feta, cooling cucumber and moreish olives. Most people who enjoy food would have several Greek salad recipes. This recipe comes from the queen of cooking, Nigella Lawson. Her recipe for Ultimate Greek Salad is from the very appropriately titled "Forever Summer". The recipe, although great, omits cucumber, but I had to add this as for me it's not really an ultimate Greek Salad without  cucumber.




Recipe for Ultimate Greek Salad
1 red onion
1 tablespoon dried oregano
black pepper
1 tablespoon red wine vinegar
3/4 cup plus 2 tablespoon extra virgin olive oil
5 good tomatoes
1 tablespoon granulated sugar
pinch of sea salt
1 bulb fennel
4 ounces pitted black olives
14 ounces feta cheese
juice of half a lemon
(I used 1/2 cucumber, sliced and quartered)

Method
Peel and finely slice the red onion then sprinkle over the oregano and grind over  some pepper. Pour in the vinegar and oil and toss well, cover with plastic wrap and leave to steep for a good 2 hours; longer's fine. Cut the tomatoes into quarters, then cut each quarter into quarters (always lengthwise), again so that you have a collection of very fine segments. Sprinkle the sugar and pinch of salt over them and leave whiles you get on with the rest. Wash the lettuce, tear into big pieces and put into a large, wide salad bowl. Slice the fennel, and add that, then, the olives and the feta, cut or crumbled into rough chunks, and toss well. Now add the tomatoes, the red onion and cucumber.

xxx
Share:

Sunday, 11 June 2017

Review of Wagamama's New Summer Menu

A few weeks back, I was invited to check out the new Summer menu at Wagamama, Bull Ring. I'll be honest, although Wagamama is a very popular chain restaurant, I have never visited. I had a rough idea about the sort of cuisine that is offered here: Far Eastern fusion cuisine. I visited with an open mind and was looking forward to trying new and exciting dishes. Centrally located at Birmingham's Bull Ring, opposite St Martin's Church, the restaurant is light and airy and there is an open plan chef kitchen where you can watch the hard working chefs prepare  delicious meals.  The restaurant seating has long tables instead of usual circular tables, which gives it more of a social feel.


There were quite a few bloggers who attended and sampled the new Summer menu.  There was an emphasis on pairing alcohol to the new Summer dishes, which I found exciting, as again this was something new to me.  All our dishes were shared between my fellow bloggers so we could sample all the new dishes but not be overly stuffed. One thing I really liked about Wagamama is that all the dishes have nutritional information, which is quite a rare thing for restaurants, so you can enjoy your meal, whether you are watching your waist line as you have the opportunity to make wise choices. First up was the Repair Juice, which consisted of Kale, Apple, Lime and Pear at 186 calories. The juice was fresh and to be honest, I didn't know that Kale could taste so good. The Repair Juice was a palette cleanser which set up my palette for a wonderful range of fusion dishes.


Next up was the Beef Tataki, which is described as "lightly seared, marinated steak, thinly sliced and served chilled. Dressed with citrus ponzu and Japanese mayonnaise and served with a side of pickled beetroot and coriander. This is the first time I've ever ate uncooked beef, I was a little unsure what it would taste like. As the beef was thinly sliced and marinated in citrus, this made the dish safe to eat. The beef was tender, melted in my mouth and the dressing complimented beef.



I also sampled the Seared Nuoc Cham Tuna, which alongside the Beef Tataki the tuna was rare. I normally like my meat and fish cooked medium, I asked how long this was cooked for. Our attentive chef advised me that the tuna was cooked on a high heat for 30 seconds and then left to cool so the heat can be evenly distributed inside the tuna. The seared nuoc cham tuna steak was served on a bed of quiona with stir-fried kale, sweet potato and edamame beans, red onion and peppers, garnished with coriander. I found the dish to be very light and refreshing.


The above two dishes were paired with the New Zealand Yealands Estate Land Made which was crisp and zingy and complimented the fish courses well.



The following dish that I sampled was the Grilled Beam Donburi, fillets of sea bream dressed in a spicy white rice and teriyaki sauce. This dish also had carrots, pea shoots, spring onion and coriander with a side of kimichi. Our chef advised us to add the kimichi to the Grilled Beam Donburi which added a tangy flavour to it.


In between the courses there was beers to  compliment the grilled beam donburi. I love fiery and flavoursome curries and the next dishes to sample were the Chicken Samlay curry and Yasai Samla Curry. The samla curry consisted of a fragrant, spicy lemongrass and coconut curry with chicken, peppers, shiitake mushrooms and baby plum tomatoes. This was served with white rice and garnished with spring onion, chilli and coriander.





Our last savoury offering was the Sticky Pork Belly. The sticky pork belly was glazed with citrus and teriyaki and served with grilled miso aubergine,  spring onions, ginger and chilli. I absolutely adored the pork belly, it had a sweet tang to it and the pork belly in this dish was moreish. In fact, this was my favourite dish of the whole meal. I really enjoyed the pairing with aubergine - a pairing which I've never considered before.


After the feast of the savoury dishes was a trio of desserts inspired by the Far East. The first dessert sampled was the Lemongrass and Lime sorbet. Sharp, sweet and a palette cleanser, this dessert was refreshing and ideal if you fancied a lighter dessert.


Following the sorbet was the Chocolate Layer Cake, which was gluten free. The chocolate layer cake reminded me of Ferrero Rocher. Surprisingly, I found the cake to be light and the vanilla ice-cream complimented the chocolate layer cake.


Our final dessert was the Yuzu and Lemon Tart which was served with a raspberry compote. In case you are not aware (which I wasn't) Yusu is a Japenesse citrus fruit. This dish reminded me of a lemon custard tart. The pastry was crisp, the filling well set and I enjoyed the combination of the yuzu with the raspberry compote.



Disclaimer: I was invited to Wagamama to sample the new Summer menu. All opinions are my own.

xxx

Share:

Wednesday, 7 June 2017

May 17 Monthly Eatings

It's been such a long time since I wrote about my Monthly Eatings. In fact the last time I wrote about the monthly escapades was November 2016. It's not as though I have not been eating out, of course I have, but I just haven't had chance to write about it here, but as always, I've been happily post this on my social media. Anyway, in May I ate at all new restaurants, some have been on my list to check out, others have been a bit more spontaneous. This month's monthly eatings is from Wolverhampton, Bath and Newport and includes everything from a gastropubs, to burger joints and afternoon tea.

Gourmet Burger Kitchen - Newport



Kaspas - Newport

The Crown Wolverhampton  

Tredegar House

Hilton Bath


All meals were paid for myself. I'm looking forward to this month's restaurant eatings.
Share:

Friday, 2 June 2017

A simple Italian salad with Prosciutto di San Daniele & Grana Padano

I'm always interest to learn about products that have been around for centuries,  including this wonderful Prosciutto di San Daniele and Grana Padano cheese which was sent to me. I love Italian ingredients and welcome any opportunity to in-coperate this into every day ingredients. I normally eat proscuitto, the seasoned cured Italian ham with figs, with creamy pasta and topped with a hearty soup. Italian cheese is normally shaved over a loaded bowl of pasta.

I sampled the Prosciutto di San Daniele, pretty to look at, I found it had a mild delicate and sweet flavour. There are lots of different brands of Prosciutto, but the Prosciutto di San Daniele is produced only in the Friuli Venezia Giulia region in Italy. It's has protected status. The Prosciutto does not have any additives or preservatives.




The Grana Padano cheese is one of the oldest cheeses in the world having been around for 900 years.  There are 3 ageing process which helps it achieve it's distinctive flavour:

  • Grana Padano (9 to 16 months): texture still creamy, only slightly grainy.
  • Grana Padano (over 16 months): crumblier texture, more pronounced taste.
  • Grana Padano Riserva (over 20 months): grainy, crumbly and full flavoured.

The Grana Padano cheese was very similar to Parmesan cheese, creamy and rich. I in-coperated the procuitto and grana padano cheese into a light and refreshing summer salad with additional ingredients of salad leaves, tomatoes and dates. 



Disclaimer: I received the samples for review purposes.
Share:

Friday, 26 May 2017

Zoe's Ghana Kitchen Review and Recipe

West African food is on the up in the UK. Once a relatively unknown cuisine, African food is becoming more visible in our cities, at food markets and on the TV competition programmes. With food bloggers and chefs showcasing a range of African recipes, West African food is becoming more popular than ever. Zoe Adjonyoh of Zoe's Ghana Kitchen pop up restaurants has been showcasing modern Ghanaian recipes for a number of years, her first cookbook is a celebration of the food of her heritage. Zoe's Ghana Kitchen pop up restaurants have been running for a number of years now, she has her own permanent restaurant at Pop Brixton. Most people have heard of Jollof Rice as a popular West African meal, but what about the other dishes that is eaten in this region. Step forward this cookery book which showcases around 100 recipes diverse, vibrant and exotic recipes. There are a range of diverse recipes from hearty stews, light dishes, vegetarian and a few recipes which includes more exotic ingredients, there is something for every season and every occasion. Zoe's Ghana Kitchen rrp is £25, but is at the time of writing on sale on Amazon for £11.49 which is an absolute bargain. 



I found this cookery book to be quirky and informative, Zoe's mixed heritage, her Ghanaian and Irish story really came through. This cookery book informs the reader of the spices and herbs that are key features in this cookery book. Zoe states "This book is for anyone with an interest in food and an inquisitive palate, and there should be something for everyone". There really is something for everyone.

The chapters in this book is divided into the following:

  • Yam 5 Ways & Plantain 5 Ways - recipes to try include: Golden Mashed Yam,  Yam and Plantain Peanut Curry and Tatale (Plantain Pancakes). 
  • Salads -  stand out recipes include: Avocado, Papaya and Ginger Salad,  Mango and Pineapple Salad, Plantain Salad and Scotch Bonnet Coleslaw.
  • Fish and Seafood - recipes to try include Pan-roasted Cod seasoned with Grains of Paradise, Whole Grilled Tilapia, Fried Barracuda and Fante Fried Fish with Shaved Papaya. 
  • Veggie - Stand out recipes to try include: Spinach and Agushi Curry, Ghana Dhal and Red Red Stew.
  • Meat -  recipes to try include: Lamb Cutlets with Peanut Sauce, Pork Ribs in Sticky Plantain Sauce, Jollof Fried Chicken, Jollof and Palm Soup.
  • Sides -A wonderful selection of side dishes including Baked Cassava Fries and Coconut Rice.
  • Desserts- Sand out recipes include Cubeb Spiced Shortbread, Honey & Plantain Ginger Cake and Coconut & Cassava Chips. 
  • Drinks & Snacks  - standout recipes include Black-Eyed Bean Fritters, Spiced Cassava Patties  and Mango-Lime Smoothie
  • Dips, Sauces & Salsas - Recipes to try include: Shito Mayo and Pineapple and Ginger Chutney. 
So far I've made the Kyenam (Fante Fried Fish), but I made it without the papaya and did not substitute this for mango. Despite the lack of papaya, I found the fish to be light, flavoursome and refreshing. There was a gentle heat kick to the dish and was incredibly easy to make. The Kyenam could be served with a vibrant salad or rice.



Recipe for Kyenam (Fante Fried Fish with Shaved Papaya)
4 whole fresh red snapper, small grouper or trout, scaled, gutted and washed.
Juice of 2 lemons
sea salt and freshly ground black pepper
50-75ml rapeseed oil or vegetable oil

Marinade 
5cm (2-inch) piece fresh root ginger, grated (unpeeled if organic)
1 teaspoon ground hot pepper or substitute cayenne pepper
1 red onion, very finely diced
juice of 1 lemon
1 tablespoon sea salt
1 tablespoon rapeseed oil or vegetable oil (optional)

To Garnish
1 red onion, sliced
lemon wedges
1 green or medium ripe papaya, shaved.

Method
Trim the tail of each fish so that they fit neatly into a medium sized frying pan. Using a sharp cook's knife, carefully cut 2 evenly spaced diagonal slashes into either side of the fish. Place the prepared fish in a dish.
Using a mortar and pestle, or traditional Ghanian asanka pot if you have one, grind all the marinade ingredients together to a paste. Alternatively use a blender, adding oil if necessary to achieve past consistency.
Use half the marinade to rub into the slashes and inside the cavity of each fish, and the other half to coat the fish. Squeeze over the lemon juice and sprinkle sea salt liberally all over, then season with black pepper. Cover the dish with cling film and leave the fish to marinate in the fridge for at least 1-2 hours, preferably overnight.
Heat 50ml oil in a frying pan over a medium-high heat. Once hot, add the fish, in batches and adding the extra oil if necessary, and fry for 4-5 minutes on each side, trying not to move the fish around too much and only turning once, until you've got nice crispy skins.
Remove the fish from the pan and drain on kitchen paper before serving hot with sliced ken key and shito, garnished with the sliced red onion, lemon wedges and shaving of papaya. 

Disclaimer: Thank you to the publishers for my review copy. 
Share:

Saturday, 20 May 2017

Kenwood KMX754H - Review and Recipe

A wonderful delivery arrived shortly after my birthday. The lovely people at Kenwood sent me one of their latest Kenwood Stand Mixers, the KMX754H to review. I used to have a Kenwood Mixer at home; it lasted over 10 years and survived my heavy hands, until I had to say goodbye to it last year. I was hoping to purchase a new Kenwood mixer, later on this year, so this was a wonderful pleasant surprise.

The KMX754H is beautiful, it has a 5 litre glass bowl, a superior 1000W motor and has a vintage feel to it. I was very impressed with the glass bowl, I was able to see whatever ingredients I was mixing together without having to stop the motor or only have a birds eye view (my previous stand mixer didn't have a shiny glass bowl).


Lets talk about the dimensions of the KMX754H- it rivals other stand mixers and is innovative in it's design, perfect for enthusiastic keen bakers like myself. The Kenwood mixer rrp is  £429, however I have seen the mixer on sale for £329.

What's included in the mixer?
  • K-beater - ideal for mixing dry ingredients and crushing biscuits. 
  • Balloon whisk - designed to trap air easily while whisking to add maximum volume to the ingredients. Perfect for meringues or making light and fluffy cakes. 
  • Dough hook- fantastic when kneading breads from a simple loaf, to brioche and pizza bases. 
  • Splashguard - makes adding ingredients easily. 
  • Spatula - handy to remove ingredients from the glass bowl. 
Other key features 
  • Dishwasher safe parts.
  • 100W 
  • 5 year motor guarantee . 
I've been using my gorgeous KMX754H mixer to make a number of recipes, which I'll share on my blog in due course. The first thing I made was a citrus exploding Lemon and Lime cake. As my previous stand mixer went to mixer heaven, I've been using a mixing bowl and a hand held mixer. No need for that now, as I have a wonderful stand mixer to do that for me. What I immediately noticed when creaming the butter and sugar was how quick this process was. I found the butter and sugar became light and fluffy in under 1 minute - and this was on a low setting. What's more is that I didn't need to stand holding any appliance as the mixer did all the hard work for me. 
As I added the remaining ingredients for the cake, I found there was no splattering of ingredients. I could easily add the ingredients and watch as the mixture came to life. 

Lemon and Lime Cake











Lemon and Lime Cake with Candied Lime

For the cake

260g butter
230g caster sugar
zest and juice of 2 lemons
100ml semi-skimmed milk
1 tsp vanilla essence
250g self-raising flour
4 eggs

For the buttercream 
150g butter
300g icing sugar
Juice of 1 lime
2-4 tbsp of water

For the candied lime
3 limes thinly sliced
75g granulated sugar
35ml water

Method
Preheat the oven to gas mark 4, line a 20cm round tin (large enough to slice the cake into two) with baking parchment. In the K-Mixer , using the K beater, add the butter and sugar, on a low setting (1 or 2) let the butter and sugar cream for one minute. Add the grated lemons and juice alongside the milk and vanilla essence and beat for a further 30 seconds. Add half the flour and two eggs and beat again for 30 seconds. After 30 seconds add the flour and eggs. Using the spatula pour the cake ingredients into a cake tin and bake on the top shelf for 40 minutes. To test, insert a knife into the cake, if there is no mixture on the knife the cake is clean. Once the cake is baked, place a cooling rack.

Whilst the cake is baking, make the candied lime. In a small saucepan add the lime alongside the sugar and water and mix well. Heat the saucepan on a medium heat and cook for 8 minutes, stir occasionally.  After 8 minutes, place the lime slices on a baking paper and set aside.

Whilst the cake is baking make the buttercream. In a mixing bowl, cream the butter, followed by half of the icing sugar, 1.2 the water and juice of lime , mix well - I prefer to do this by hand as the icing sugar can have a tendency to go everywhere. Add the remaining icing sugar and water, mix well and pale in the fridge to cool.

When the cake has cooled, place in the fridge for 20 minutes. Using a bread knife, cut the cake in half. Turn the cake half over (so that the sponge middle is facing up right) and pour half the buttercream on each layer. Put one half of the sponge on top of the other and then add the candied limes on top of the cake.

xxx

Disclaimer: Thank you Kenwood for sending me their KMX754H for review. 




Share:
© Charlene Flash | All rights reserved.
Blogger Template Designed by pipdig