Satay Chicken (quicker than a takeout)

My lot love spicy foods. For years I wasn't too adventurous with spices etc. but now there's nothing I like more than having a play around to get the right balance of flavours. I think taste is a very subjective thing, as the saying goes one mans meat is anothers………. Anyhow, I jiggled about a little today and this is what I came up with. I served it with some noodles that I left to cool then tossed some shredded veggies through them and I mixed a little lime juice with oil and a pinch of caster sugar to dress them finally topping with cashew nuts. We all loved it and I hope you will also.

For the Chicken Skewers
4 plump chicken breasts cubed
1 Tbsp each of
Sweet chilli
Fish sauce
Soy
Brown sugar
Olive oil
Clove of garlic
Pinch of curry powder
Thread the chicken onto soaked bamboo skewers.
Then in a bowl mix the rest of the ingredients together.
Slash the chicken pieces (this will help the marinade) 
Then pour over the marinade and leave for at least an hour at room temp or in the fridge for a good few hours.

For the Satay sauce
Peanut sauce
2 Tbsp each of smooth and chunky peanutbutter
1 tbsp sweet chilli
2 tbsp dark soy
Pinch of chilli flakes
Juice of half a lime
1 tbsp sesame oil
1 tsp curry powder
1 Tbsp boiled water
1 tsp brown sugar
2 tsp runny honey
Mix all of the above together in a bowl until well combined.

When your ready to start cooking, heat an ovenproof griddle pan until smoking, brush with a little oil, place the satay skewers onto the griddle, cook on each side for a minute, brush each skewer with a tbsp of the peanut sauce and transfer into the oven. Cook for a further 5-7 mins or until the chicken is well cooked.

A Giant Jaffa

Well the facebook poll had a humungous landslide in favour of this little (well big) beauty. It's funny isn't it, how we all love to replicate things and make them our own or even better. Whenever I eat something in a restaurant that I like I want to go straight home and try to make it for myself. It is like my own personal challenge! I have to jiggle the recipe until it's right. Sometimes I get it spot on and sometimes it can take a while (500 macaroons on GBBO). Well anyway here is my recipe for a giant orangey delight of a Jaffa xxx

100g S/R flour
100g Stork or unsalted butter
100g caster sugar
2 eggs
1 sachet of gelatine (i used Dr Oetker)
½ of a pint of fresh orange juice
4 tbsp of icing sugar
2 tbsp marmalade warmed and sieved
150g dark chocolate
1 tsp of orange extract

Mix the flour, sugar, butter and eggs together until light and creamy. Spoon into a greased 2 pint ovenproof (Glass or Ceramic) pudding bowl (it will only fill to a third but this gives you the cake shape). Bake @170 for 35-40mins. Turn out onto a wire rack to cool completely.

Heat the orange juice mixed with the icing sugar in a small sauce pan until simmering. Sprinkle over the gelatine and whisk until totally dissolved. Pour into a shallow dish lined with clingfilm and leave until cool, then put in the fridge until set solid.

Brush the cake with the sieved marmalade. Using the clingfilm, turn the jelly onto your cake base and then pop it into the fridge to keep cold. Melt the chocolate and mix in the orange extract, leave to cool until it's still liquid but almost cold. Place the cake onto a wire rack with a large plate under it and pour over the orange flavoured chocolate. Leave until set.

Long Awaited - A Passion For Baking Comp

There is a signed copy of my new book Home Baking up for grabs for the best version of my scones from A Passion for Baking.

Hi all. So sorry that this comp has taken such a long time to happen. It has been a little crazy this year, what with the book and filming. It's been great fun but I have found finding time harder and harder. I think I will do the comps every other month from now on. When I asked many moons ago what everyone would like the general consensus was that I should choose but somebody did suggest scones so I thought I'd go with that. I'm happy if you want to submit either version of the scones or both. I'll be looking for a nice even bake and a good rise and colour.

TO ENTER:

1. You must make the scones above (one or both types) from A Passion for Baking page 93/94 .
2. Then post a picture of your bake on my Facebook page with your bake and a copy of A Passion for Baking in the shot. It would be fabulous if you could share on your page a link to my blog. The book must be present in the shot so it's fair that everyone is using the same recipe.
3. You can use any props you like in the shot to stage the photo but all of the batch must be present.
4. I will choose a winner on Monday 20th May so all bakes must be posted by 10am that day.
5. The winner will receive a signed copy of my new book Home Baking. Prize is not transferable and no cash alternative will be given.

Good luck everyone. I look forward to seeing all the lovely entries xx

PLEASE REMEMBER THAT PHOTO'S NEED TO BE UPLOADED FROM A COMPUTER ONTO MY FACEBOOK PAGE AS PHONES AND IPADS DON'T SEEM TO WORK. Jo xxx

Jeff Part 2 (Sourdough)

Well, Jeff has been bubbling away now for a good 6 weeks. I've found I only have to feed him twice a week now, still with a cup of flour and one of lukewarm water. I bring him out for an hour before feeding. I lift his lid and then I feed him after another hour in the warm and then it's back to the fridge. I generally do this before bake days. With my original Jeff post, the method I give will make 2 x 2lb loaves. I've been experimenting with half of the dough and these are the ones I've come up with so far. These methods all use half of my original Jeff recipe and have had the first prove.

For the Sticky Buns
I rolled the proved dough into an oblong, then brushed liberally with melted unsalted butter, sprinkled with demerara sugar, raisins and a dusting of cinnamon, rolled length ways, then cut into 2 inch pieces, popped into a 20x20 tin and left to prove for about 90 mins. Bake at 200 for about 22-30 mins depending on the size of the buns. Warm some apricot jam and brush over the buns the leave to cool.
This would also work really well with chocolate chips, some of my peel paste and glaze with orange jam.

The Raisin and Fennel Loaf
This was a huge hit in our house. Again I rolled the proved dough into an oblong, this time I sprinkled with 1 tsp of fennel seeds and topped with a handful of raisins, I sort of rolled and twisted, popped onto a baking sheet to double in size, then egg wash and bake at 210 for about 20-25 mins, cool on a wire rack before slicing.







Walnut and Sultana Loaf
I patted the proved dough into a circular shape, then scattered with a handful of walnuts and one of sultanas. Sort of work them into the dough, then shape into a ball and pop onto a lined baking and leave to prove until doubled in size. Bake at 210 for 20-25 mins or until it sounds hollow when tapped underneath. Leave to cool on a wire rack until cold before serving.

For sourdough pancakes
The night before I want to make my pancakes I measure out a cup (any teacup) of the starter into a bowl, cover with a clean teatowel until the morning at room temp. In the morning mix a cup of flour, a cup of eggs and a cup of milk into the sourdough starter. Finish with a little melted butter, then cook as normal.


Add some starter to your normal loaf recipe.
I've found if I'm short on time but still want the amazing flavour of my starter, I just add a cup of Jeff to the bottom bowl before adding my normal loaf ingredients. Great flavour of sourdough and quick and convenient proving.

Ginger & Chilli Chicken

I've been making this chicken for at least 13 years. It's a lovely moist sticky dish, perfect with sticky rice or equally potatoes. The potatoes in the picture are just baby news, cut in halves rubbed with oil, sprinkled with 2 tbsp of semolina, then I diced 3 Portabella mushrooms and tumbled all onto a large heavy duty baking tray, add a couple of sprigs of thyme and some salt then roast in a very hot oven for about 40 mins.

For The Chicken
4 chicken breasts
4 tbsp sweet chilli sauce
2 tbsp runny honey
2 tbsp soy
A piece of grated ginger about the length of your thumb
3 tbsp oil
1-2 cloves of garlic mushed to a paste

Slash the chicken breasts, then mix all of the above ingredients together and pour over the chicken, leave to marinate for at least an hour. Heat up a heavy based frying pan until hot, add 2 tbsp of oil to the pan, when sizzling add the chicken, pour over the marinade. Cook until golden and sticky. Remove chicken to a warmed plate. Pour the any juice that comes from the chicken back into the pan, heat and pour over the chicken to serve.

Thai Inspired Chicken

My lot love a little heat and the spiciness of Asian food, and we all love roast chicken. So as usual I looked in the fridge/cupboards to see what I'd make for tea. I had been to the supermarket and bought some coconut milk and had a Thai red curry paste in the fridge along with a whole free range chicken so I thought I'd give it a whirl. The flavours worked really well, I add a squirt of clear runny honey for the last bit of cooking as it gives a lovely balance and a fab stickiness to the dish.

1 free range chicken (enough for 4)
1 can of coconut milk (strain the clear liquid)
3 tbsp Thai red curry paste
2 tsp ginger paste
1 bulb of garlic (2 pieces mushed into a paste)
1 lime
A good squirt of clear runny honey

With a sharp knife slash your chicken 4 times across the breast and 3 times on each leg. Mix together the Thai red paste, ginger, garlic paste and two thirds of the coconut milk. Fill the chicken cavity with the rest of the garlic and the lime, then with your hands rub the paste all over the chicken, place in a baking tray cover and leave to marinate for at least 2 hours at room temp or all day in the fridge. Preheat your oven to 220. Then roast the covered chicken for 30 minutes then reduce the oven to 200 and roast uncovered for a further 60-80 minutes depending on the size of your chicken. Basting with the juices every so often and spoon over the honey for the last 10 minutes of cooking time. Remove chicken from the pan and add the other third of coconut milk, stir until you have a smooth liquid, warm on the hotplate and pour over the chicken to serve. I served with new potatoes mixed with mayo, mango chutney and topped with chives, along with a green salad. Please let me know if you try the dish and what you think. Jox

Cinnamon and Apple Cake

This cake is perfect for using those wrinkly apples you find in the bottom of the bowl. It is very moist, great as a dessert served with custard or cream.

230g stork or unsalted softened butter

200g caster sugar

230g S/R Flour

5 eggs

5 small red apples 

2 tsp cinnamon

20ml milk

icing sugar

preheat the oven to 170

Start by mixing the stork, flour, sugar, eggs, cinnamon and milk together. Peel 2 of the apples and grate them into a cloth, twist and squeeze out all of the excess liquid,  gently fold them in to the mixture. Spoon into a 20cm sq lined tin. Now with the 3 remaining apples slice off the very ends and then slice them into 3 and arrange on the top of the cake batter. Bake in a preheated oven for about 60-70 minutes. Finally leave to cool slightly then dust with icing sugar.

Katsu Curry and The Great British Bake Off

Winning Bake Off has given me untold joy, as a confidence builder nothing could surpass it. I always felt like I was a bit of an underdog. And as much as I loved being a stay at home Mum I always wished "secretly" that I could achieve something, for me. As I've said before, at school I massively under achieved and I would shy away from people I didn't know because I thought they would 'suss me out'. The computer wasn't my friend because I thought if I touched it, it would puff up in a cloud of smoke and everyone would lose valuable information like homework etc. I'd ask my lot to show me but they would just 'do it' so I never learnt. So when I had to do it to submit recipes, little by little I became confident and I started my blog. I'd read and re-read 18 times, I found that writing gives me such joy. Anyhow the other wonderful thing is the people I get to meet, people who i'd never have crossed paths with. I adore people, hearing about peoples lives and stories. It gives me such pleasure to share my baking with so many people who feel the same. My Katsu Curry is inspired by one of those people. I first met Lisa Faulkner at The Good Food Show, her love of food is so apparent. She is a joy to watch on the stage and if you don't have her book already it is full of fab homely easy to follow recipes. Here is my take on Lisa's recipe.

Katsu Curry
For the katsu most recipes I looked at said to use a tsp of curry powder but I wanted to make my own. It's so simple and then you can store in a clean jam jar for months.

For the curry powder

Place a tsp each of Cinnamon, ground coriander, Cumin, chilli flakes, and 2 tsp Turmeric into a pestle and mortar and pound.

Now for the rest of the sauce

2 tbsp Oil (sunflower or non virgin olive oil)

2 small Onions diced

1 tsp garlic paste

1 tsp turmeric

1-2 tsp ginger paste of a piece of fresh ginger grated

1 chicken stock cube

200ml boiling water

1 tbsp soy

1 tbsp of cornflour mixed with some water to make a milk like paste

In a large frying pan gently fry the onions in the oil until soft, add a tsp of your curry powder, the garlic, ginger and turmeric, gently fry out for a few minutes, at this stage you may need to add a couple of tbsp of the water. Once your onions are looking nicely coloured and beautifully fragrant, mix your stock cube with the boiling water once dissolved add the soy and the cornflour and stir into the pan, cook for about 5 minutes then pour into a food processor and blend, set aside. 

For the chicken

2-3 slices of 2 day old bread blitzed in the food processor
1 egg beaten
2 tbsp flour
a pinch of salt & black pepper
a glug oil 
A pat butter

4 chicken breasts
 Bash the meat fillet to flatten, in 3 bowls put the flour, egg and breadcrumbs, with the flour mix a pinch of salt and pepper , dip the meat escalope into the beaten egg, then dip into the flour, back into the egg, then into the breadcrumbs, pop onto a tray and chill for at least half an hour in the fridge, heat some oil in a shallow pan and add some butter, when the butter is bubbling add the meat and cook for a few minutes until golden, then flip over and cook until golden brown. 

For the rice

2 cups of easy cook rice

4 cups of boiling water

In a large pan bring the water and rice to the boil, cook for 8 minutes, turn off the heat cover with a lid until all of the water has been absorbed. 

To serve

Reheat the curry sauce then pour over the rice, slice the chicken on a diagonal place on the rice, then I like to top with some dry fried cashews or peanuts. 

This also is great served with breaded prawns for an alternative to the chicken.

  

Orangey Soaked Sultana Creme Brûlée

There's a gastro pub in Wandsworth called The Ship. It's a really great find and the food is wonderful. The staff are beyond helpful and so friendly, they have one of THE BEST Brûlée's I've ever tasted. Their one has alcohol soaked dried fruits but I decided to go with an orange syrup soaked sultana compote. This makes 8 smallish ones or 6 large. If your not struck on sultanas it will work perfectly well without.

For the compote
Zest and juice of a large juicy orange
Big handful of plump sultanas
30g caster sugar

In a sauce pan place all of the above ingredients and reduce down until sticky and syrup like. Leave to one side.

For the Brûlée 

250ml double cream

250ml whole milk

1 tsp vanilla extract

4-6 tbsp caster sugar                                          preheat the oven to 130

4 egg yolks

plus Caster sugar for topping

1. Spoon the sultana's into 6-8 ramekin dishes or teacups
2. Whisk the egg yolks, vanilla extract and sugar until light and fluffy
3. Heat the milk and cream in a saucepan until just below boiling 
4. Add to the egg yolks and sugar, whisk vigorously, strain and pour equal amounts into the ramekin dishes.
5. Put ramekins into a baking tray and half fill with boiling water
6. Bake in the oven for 40 minutes
7. Leave until cool then chill completely in the fridge 
8. Top each Brulee with a tablespoon of caster sugar and run a blow touch over to melt the sugar.

'Jeff' - My Sourdough Starter

Saturday I decided to give making my own sourdough starter a go. Annie my lovely friend and food stylist who has worked with me on both 'A Passion for Baking' and my new book 'Home Baking' had given me a starter but unfortunately I managed to kill it. So I was determined to make one and get a decent loaf from it. Well this is what I did, I'm not sure if it was beginners luck but I researched and as usual jiggled and came up with my own, so here I share with you. I've called mine Jeff as I have always wanted a pug called Jeff and it's unlikely for that to happen at the mo, so my starter was christened (I'm hoping by naming him I won't forget to feed him)

Day 1 In a large bowl pour 2 teacups of strong bread flour, 8g of salt, 7g easy active yeast and 2 teacups of lukewarm water. Give a good mix and place somewhere warmish, cover with a clean tea-towel and leave to bubble and do it's magic.
Day 2 Pour into a large sterilized Kilner jar, remove the seal, pop into the bottom of the fridge.
Day3 Bring the starter out of the fridge and let it come to room temp, mix together a cup of strong bread flour and a cup of lukewarm water, and feed Jeff, gently stir in, wait until he starts to bubble, pop back on the lid and put him in the bottom of the fridge.
Day 4 To use Jeff, place an empty mixing bowl onto the scales and pour all but a cup of jeff into the bowl (about 400g) press the scales to zero and measure in just under double of the strong bread flour (about 750g) and 7g of salt, a tbsp caster sugar or runny honey and about 280 to 330ml of lukewarm water,(depending on how liquid your starter is) I use my machine with a bread hook to combine, then knead for 7 minutes. Oil the bowl slightly cover with cling and leave to prove until doubled in size, at least 2 hrs.  Mix a cup of strong bread flour and lukewarm water and feed Jeff. Once the dough has doubled in size knock back and shape into 2 small loaves or one enormous one, I put mine in a proving basket, but you can pop in a tin or freeform on a baking tray, leave to prove until doubled in size and bake in a preheated oven @210 for 20-30 mins. ONCE JEFF HAS BUBBLED PLACE HIM IN THE FRIDGE WITH HIS LID ON and feed him every couple of days. If your not going to use him pour away a cup each time. If Jeff turns orange he has turned to the darkside so you need to start again :( If you get some clear liquid it is hooch, this is fine, either pour away or if Jeff is a little thick stir it in.

Please let me know how you get on. Love Jo xxx