Taste
Issue 1 • May 2020
Inside this issue Make your own sourdough! Katsu curry from scratch Asparagus risotto and more... 1
Taste
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Taste Contents
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Sourdough Bread . . . . . . .4 Katsu Curry . . . . . . . . . 10 Asparagus Risotto . . . . . . 16
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Pineapple and Banana fritters . . . . . . . 20 Cherry, Coconut and Almond Sponge Cake . . . . 22
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22 Editor Theo Box | PhotographyŠTheo Box 3
d a e r B h g u o d r u o S
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S
ourdough Bread has recently risen in popularity, with many considering it to be tastier and possibly healthier than “conventionalâ€? breads. Relying on wild yeast and lactic acid bacteria it is easier to digest and has increased nutritional values in comparison. With artisan bakers producing sourdough bread, and some costing more than triple a traditional loaf, now may be the time to make your own‌
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Tastier and possibly healthier than s. “conventional� bread
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Creating your Sourdough starter... Equipment:
Bowl Jar with lid (Kilner) Tea-towel (clean) Ingredients Flour (unbleached white) Water (tepid)
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Method:
Put 300g flour in to the bowl and mix with 300ml water, cover loosely with a tea-towel and stand in a warm place in the kitchen. Leave for a few days, checking and stirring occasionally to ensure the mixture is not separating. Between 3-7 days the mixture will begin to have a slightly sour smell and bubbling on the surface.
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Feeding your sourdough starter
As the bubbles appear, pour approximately half the mixture away. The add 150g/ml of flour and water. Continue on a daily basis, this allows your starter to achieve its full strength. After seven days decant your starter into the jar. The starter should be active, and be fizzy and sour to taste. If you wish to at this stage you can remove small amounts of the starter, 50g and add 150g/ml of flour and water to give to others as presents. 7
Baking your sourdough bread... Ingredients Flour (strong white bread flour) Water (tepid) Salt
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Mix:
To a large bowl add 225g of flour, 350ml of water and 125g of your starter. Mix together and leave overnight.
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Next morning
Next morning add 225g of flour and 2-3 tsp of salt. Remove from the bowl and knead for 5-10 minutes. It may be quite wet, use oil to prevent stick rather than adding more flour. Leave to rest for 5 minutes, knead for a further 5 minutes.
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Proving
Flour a baking tray, place the dough and dust with more flour. Cover with a damp tea towel or, make a frame to lay the tea towel over) and leave to prove for 3-4 hours, until it had doubled in size.
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Preheat the oven to 250C/gas mark 9.5
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Baking
Before cooking slash the top of the bread, place in the centre of the oven for 10 minutes, reduce to 200C and bake for a further 20 minutes (checking regularly) until golden brown and hollow sounding when tapped on the bottom. Leave to cool before cutting a generous slice and spread with your favourite spread.
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Katsu
Curry
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K
atsu Curry, often described as the ultimate comfort food. Add whatever ingredients are available to this delicious and warming Katsu curry sauce.
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Creating your Katsu curry... Equipment:
Wok Large frying pan or sauce pan with lid
Ingredients For the sauce (serves two)
For the dish (serves two)
2-3 tablespoons of vegetable oil
120g rice (any type of rice you would like)
1 onion, finely chopped 1 garlic clove, crushed 2.5cm piece of ginger, peeled and grated 1 teaspoon of turmeric 2 heaped tablespoons of mild curry powder 1 tablespoon of plain flour 300ml chicken or vegetable stock 100ml coconut milk 1 teaspoon of light soy sauce 1 teaspoon of sugar, to taste
katsu curry sauce, made from ingredients (left) 2 skinless chicken breasts 50g plain flour 2 eggs, lightly beaten 100g breadcrumbs 75ml vegetable oil, for deep-frying 3 portions of Red , Yellow and Green peppers (half of each) 1 large mushroom 4 small or 3 medium potatoes (pre-cooked) Handful of green beans and/or mangetout You can mix and match with whatever vegetables you have to hand
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Method...
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Katsu curry sauce
Put onions, garlic and ginger in a pan, and cook until soft.
Split the chicken fillet in half, dust with flour, dunk in lightly beaten eggs, and finally cover in breadcrumbs. Deep fry in vegetable oil (a wok works well) until golden brown.
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The Vegetables
Add the curry powder and mix. Add the turmeric and mix, allowing the mixture to continue to cook on a low to medium heat for a minute or two.
Chop all the vegetables to bite size pieces.
Add the flour, continue to mix and cook for a minute.
Stir-fry all the other vegetables.
Slowly add the chicken or vegetable stock, a little at a time, mixing as you do so. Add the coconut milk a little at a time (100ml is the recommendation but you may add more if you wish a milder taste). Add sugar and soy sauce to taste.
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Fried Chicken
Boil the potatoes until cooked.
Once cooked add the vegetables and potatoes to the katsu curry sauce, and simmer on a low heat while the rice is cooking. Bringing it all together. Pour your rice into its own bowl, and the curry into another bowl. Slice your fried chicken into bite sized pieces and place on top of the curry.
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o tt o s i R s u g a r a Asp
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T
his is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white straggly Japanese, wild Spanish and dozens of good locally grown English.
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Asparagus Risotto, a fresh, light and delicious dish... Equipment Large pan Griddle pan
Ingredients (serves four)
1 large onion 2 cloves garlic A bunch of asparagus A handful of green beans/mange tout A handful of peas A glass of white wine 1 litre of vegetable stock 1/3 packet of risotto rice A splash of olive oil 75g Parmesan
Method Finely chop the onions and garlic. Break the woody part of the asparagus off and discard, with the remaining part cut the tips off approximately 3 cm down the stalk and set aside. Cut the remaining stalk into 0.5-1cm pieces. Cut the bean/mange tout into 1-2om pieces. Remove the skin from the salmon and cut into 1-2cm pieces. Heat the olive oil in a large pan, add the onion and garlic and cook until soft and clear. Add the risotto rice, asparagus stalks, green beans/ mange tout, and fry for a couple of minutes or until the rice looks semi translucent, then add the wine and cook until absorbed. Slowly add the stock, ensuring you stir continuously. Cook for a further 15 minutes. Add the peas and cook for 3 minutes. Heat the griddle pan and dry fry the asparagus tips until cooked. Add the parmesan to the risotto and stir in. Plate the risotto and add the asparagus tips on top, with additional parmesan to taste. 19
PINEAPPLE &
BANANA s r e tt i r F
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Ingredients
Method
1 pineapple and 2 bananas sliced
Sift flour and baking powder into a bowl and whisk in water until batter is lump free
1 cup plain flour (for batter) 2 tsp baking powder
Leave to stand for 10 minutes
1 1/4 cups cold water
Dust pineapple and banana in plain flour
Vegetable oil for deep frying 1/2 cup plain flour (for dusting)
Using a fork, dip them in batter to coat and use a 2nd fork to drop them into the hot oil. Fry until golden brown. (2-3 minutes) Drain on paper towel and dust with a little icing sugar Serve with ice-cream
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Cherry, Coconut and Almond sponge cake A quick and delicious recipe you will want to make over and over.
Ingredients 200g Sugar 200g butter (or butter alternative) 4 eggs (medium) 200g self-raising flour 1 tsp baking powder 100g desiccated coconut 100g glacĂŠ cherries Handful of flaked almonds Icing sugar
Method Preheat the oven to 190C/fan 170C gas mark 5. Cream the butter and sugar in a large mixing bowl. Add the lightly beaten eggs and mix well. Sift in the flour and baking powder, and mix well on a high speed. Chop the glacÊ cherries and lightly dust in flour (to stop them sinking) and add to the mixture along with the desiccated coconut. Grease your cake tin (any shape, any size, multiple small cakes, or one large – the choice is yours!) and put the mixture in. Scatter flaked almonds liberally over the top of the mixture. Place in the centre of the oven. For a 20cm cake tin cook for 20 minutes or until an inserted skewer comes out clean, for smaller cakes, check after 15 minutes. Turn onto a cooling rack and leave to cool completely, decorate with a sprinkling of icing sugar.
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