Squishy Amish Potato Diner Rolls*

In my search for the perfect hamburger, I wanted to find the perfect bun. And, being more than 3000 miles away from my nearest Martin's bakery, I've started baking my own...

makes 16

800g - 1kg +40g strong white flour
2 sachet / 2tbsp fast acting dry yeast
60ml /g warm water ~32ºC
67g white granulated sugar
2 tsp salt
240ml milk; room temperature
325g mashed potato; no salt, butter or milk.
2 eggs, room temperature
76g unsalted butter, melted
1 egg white, beaten.

1. Dissolve the yeast in the warm water. Stir in the sugar and the 40g of flour. Leave for 10 minutes: to come to life.
2. Put the mash and milk in a food processor or blender and blend until smooth.
3. Pour your mash smoothie into a bowl and add the remaining ingredients ... except the flour. Beat in the eggs one at a time.
4. Add the flour gradually until the mixture comes together and it can be handled.
5. Turn the dough out onto a floured surface and knead for 10 minutes.
6. Place the dough into a lightly oiled bowl and cover with cling-film(also lightly oiled in the centre). Leave to prove in a warm place until doubled in size.
7. Knock down and form into a disc of about 30cm in diameter. I do this to make it easier to divide up the dough: cut into quarters; then halve each quarter, reform the segment into a rough oval and halve. This will give you 16 rolls of about 90 grams each.

8. lay the dough balls out on a baking tin that has been lined and then lightly floured. Cover loosely with cling film and leave to rise for about 10 minutes.
9. Preheat your oven to 200ºC
10. Brush over the egg white and bake for 12-15 minutes or until golden brown.
11. Eat.

Prawn & Cigala Cocktail / Cóctel de Gambas y Cigalas

serves 2

6 Raw fresh prawns

10 Raw fresh cigalas

1 tbsp lemon juice

1 tbsp Jerez vinegar

2 little gem lettuces

½ green pepper

a pinch smoked paprika

chives

for the Marie Rose sauce

1 tbsp lemon juice

1 tbsp Worcestershire sauce

3 tbsp tomato ketchup

few drops Tabasco sauce

2 pinches smoked paprika

¼ tsp sweet paprika

1 tbsp cream

4 tbsp mayonnaise

1 tbsp Brandy (I used a Valencian Orange brandy)

2 pinches Maldon sea salt

2 turns Freshly ground black pepper

1. Bring a large saucepan of water to the boil. Add the teaspoon of lemon juice and vinegar.

2. Carefully drop in the prawns and cigalas; and when they rise to the surface, drain and remove them to a bowl of iced water to chill.

3. Peel the cooled prawns and remove the digestive tract.

4. Select your serving dishes; and arrange a row of upright leaves around the inside edge.

5. Finely chop the remainder of the little gems to make a bed in the centre.

6. Finely dice the green pepper and lay that on top.

7. Carefully arrange the pawns and cigalas.

for the Marie Rose sauce...

8. Put all the ingredients into a bowl and combine well; adjusting Tabasco, paprika and seasoning to taste.

9. Spoon over the sauce. Then, top with a pinch of paprika and a sprinkle of chopped chives.

Ravi's Lamb Vindaloo / Vindalee

I love when Ravi's in town: the guys get together and cook a very spicy vindaloo over at Jaime's place in La Presa.  The house alone is worth the visit; it brings back memories of 'Lauray' (our house in the 70's); with its flock wallpaper and sprawling, unkempt garden.

serves 5

1¼ kg lamb shank, cut into 5-7cm pieces
100ml olive oil

2 large onions

2 heaped tbsp of masala paste

300g crushed/ blended tomato

2 good pinches of salt

4 tbsp of spice mix (for very spicy)

water

4 tbsp sherry vinegar

1kg basmati rice
75ml olive oil or Ghee

masala paste

1 head of garlic

50-70g fresh ginger

small bunch fresh coriander

for the spice mixture (If you don't have whole spices, use pre-ground, just make sure they are fresh):

5 Cloves
1 tsp Turmeric

1 tsp Ground Coriander seeds

1 teaspoon ground cinnamon
1 tsp fennel seeds

1 teaspoon ground cumin

1½  teaspoons cayenne

1½  tablespoon paprika
1 tsp Ground ginger

1. Peel the garlic and ginger: then, pick the coriander leaves. Using an electric coffee grinder or hand blender; blend the ingredients to form a smooth paste.
2. In a deep metal dish or marmite, heat the oil. Finely chop the onions and when the oil is hot enough (drop in a couple of pieces of onion: if they sizzle, it's hot enough), add the onion.

3. Stir over a medium heat for about 5 minutes; or, until the onions are translucent and lightly coloured.

4. Stir in 2 heaped tablespoons of the masala paste and cook for 2 minutes.
5. Add the meat, brown lightly and cover in the masala mix.

6. Stir in 2 or 3 tablespoons of the dry spice mix; or 4 if you are feeling brave.
7. Pour in the tomato, combine and season well and add the vinegar.
8. Add enough water to completely cover the meat. Leave to simmer for 45 minutes.

for the rice
9. Wash the rice well using one hand to rub the grains against one another; do this 3 times.
10. Add enough water to cover the rice by 1"inch. Put the lid on.
11. Bring the water to the boil; then, reduce the heat and simmer for 10 minutes.
12. Leave to stand for 3 minutes before adding the oil and serving.

The Best Cottage Pie

serves 5

for the filling

1 large onion - chopped

1 tin Heinz baked beans

1 tin plum tomatoes

5 mushrooms - finely chopped

1 large carrot - grated

1 sachet of taco seasoning

700g mined beef

Maldon sea salt

freshly ground black pepper

for the topping

5  large potatoes

a good knob of butter

a few gratings of nutmeg

milk

2 tbsp Mature cheddar cheese

3 tbsp Parmesano

1. Preheat the oven to 190°C 

2. Heat a little oil in a large pan and gently cook the onions for a couple of minutes, then add the mince .

3. When the mince is browned stir in the mushrooms and carrot.

4. Add the baked beans and the tomatoes; and stir in the taco seasoning.

5. Season and simmer for 20 minutes.

6. Meanwhile, put a large pan of water on to boil, peel and evenly cut your potatoes into small pieces. Boil until soft; then drain and leave uncovered.

7. in a large bowl mash the potatoes with butter and milk, before adding the cheese and seasoning.

8. Transfer the beef mixture to a caserole dish and top with the cheesy mash.
9. Bake in the oven for  about 35 minutes until golden brown.

The Best hamburger and chips

serves 5

 

for the hamburger patty
400g brisket
200g magro
1 tbsp homemade breadcrumbs
5 drops Worcester sauce
1 onion, finely chopped
1 tsp thyme leaves, finely chopped
1 Organic free-range egg
Maldon sea salt
Freshly ground pepper 
1 tbsp of olive oil

for the chips 
5  King Edwards, Maris Piper, Romano or Desirée potatoes

Vegetable of sunflower oil for fying
1 rosemary sprig 

for plating up the burger 
5 big gherkins
5 slices Cheddar cheese

10 slices streaky bacon
5 burger buns

for the horseradish sauce 
2 tbs creamed horseradish 
125ml sour cream
handful of chives

Maldon sea salt

freshly.ground black pepper


for the caramelised onion relish 

5 red onions, finely sliced

• 2 tablespoons sunflower oil
• 2 tablespoons brown sugar
• 100 ml red wine
• 1 tbsp fresh thyme
• 3 tbsp balsamic vinegar

1. In a medium saucepan, gently fry the onion for about 15 minutes; stiring frequently.

2. Add the remaining ingredients and simmer with the lid on for 10 minutes, then remove the lid and continue to simmer for a further 5 minutes to reduce the remaining liquid.

3. Transfer to a jar and, once cool, transfer to the fridge.

4. Mix all the ingredients for the horseradish sauce together and transfer to the fridge.

5. Heat the oil in a frying pan and cook the onion until soft and golden brown. Set aside to cool.

6. In a large bowl, mix all the burger ingredients together( except the oil!). Form into five patties (I used a burger press); place on parchment, cover and refrigerate for an hour.

7. Heat a  lightly-oiled griddle pan and cooked the burgers for 3 minutes before turning them. Once turned, add your cheese slice and continue to cook for another 2 minutes; toasting the buns at the same time ( cut-side down).

8. To make perfect chips you have to fry twice; in oil that is 180ºc. Towards the ended of the second stint in the fryer I add a sprig of rosemary. Once golden and crispy, toss them in a paper-towel lined  colander to remove any excess oil. Transfer to your serving plates and season; adding some of the fragrant rosemary fronds.

9. Plate up the burger and enjoy.

The Best Breakfast del mundo

serves 2
good coffee
milk
nice bread
good butter
selection of cheeses and ham
boiled egg (optional)
Maldon sea salt

I used to be an avid tea drinker at breakfast time, that has now changed.
You must have good coffee and use an espresso machine. The other important thing for me is the butter. We're currently using a French organic butter called Vrai; but, still on the look out for the perfect salty butter.

Once you have made your coffee, add the gently heated milk (never boil). Lay the table, sit down and enjoy.
My favourite bit is dipping a piece of buttered toast into my coffee.....

the Best Baked Beans on toast

serves 1

1 tin Hienz Baked Beans
2 slices of brown bread
good butter
Marmite
Gouda cheese


Toast the bread and liberally spread with butter and Marmite. Pour over the baked beans and cover with grated Gouda cheese. Finish under the grill.