curgoth: (smiling half-hawk)
( Sep. 8th, 2016 10:03 am)
I started with these two recipes:
Plain
Larded

I used the first as my "savoury" base, and the second as my sweet base. I used mostly the President's Choice gluten free all purpose flour, though the last round I switched to Robin Hood's GF all purpose instead.

Round one:

This batch was done at the cabin, where we had an oven.

The plain bannock, done with chunks of Kawartha Lakes dairy chipotle cheddar crumbled in. Wrapped in parchment paper, then foil, and baked in an oven that was closer to 450F than it was supposed to be.




The sweet was done with blueberries, and the suggested 2 tbsp of sugar, in a baking dish that was greased and floured.. I used butter as the fat source, since I didn't have lard. I also sprinkled a layer of sugar over top.






The cheese bannock was good, though I didn't turn it while cooking, so one side was crisp and the other a little doughy. The sweet bannock was great. Crumbly, sweet and tasty, sort of like a dry scone.


Round two:

A second batch of plain bannock, no cheese this time, done on the BBQ. Used as a burger bun. A tad on the gummy side.

Round three:

This is where is gets good. Now we're cooking on the coals of a camp fire. Everything from here on is done in a cast iron sandwich press.

Basic method: take a large ziploc, fill with the dry ingredients. Close and shake. Open and add the water, then close and mash the bag to mix. Snip an end off the bag. Pipe onto a square of parchment paper. Wrap, then wrap a second time in aluminum foil. Place into a cast iron sandwich press, and put on the coals of a fire. Roast a bit, then turn. If you've cooked it right, when you open it, it should pop a bit. Trapping the steam made the camp fire bannock way fluffier and more breadlike, and the iron gave the outside a nice cripy crust and a regular shape.

I did several rounds of the plain bannock to use as bread/burger buns, and they were great.




The star, though, was the sweet bannock. We switched over to using lard, instead of butter, and added cinnamon with the sugar. The last batch, I also added 3 tbsp of sugar instead of 2. We also added various combinations of: pears, peaches, pecans, spicy chocolate, marshmallow, and orange rhubarb marmalade. The peach turned out the best, especially the next day. We put a sprinkle of cinnamon and sugar on the parchment before piping the batter on, and some more on top after squiching in the fillings.





Doing everything in the ziplocs meant that there was almost no mess to clean up - just foil and a zipoc to toss, plus the measuring cup and spoon. 
curgoth: (Default)
( Jul. 25th, 2013 02:45 pm)
Peanut Sauce:

  • 2 tbsp tamarind paste

  • 2 tbsp chopped garlic

  • 8 tbsp fish sauce

  • 2-3 tbsp brown sugar

  • 2 fresh thai chillies (this ended up being pretty mild - next time, I'll probably do 4)

  • about twice as much soya sauce as fish sauce

  • 45 mL Lime juice (added because the sauce was too salty)

  • 500g smooth organic nothing but peanuts peanut butter

  • 3 tbsp chopped fresh ginger

  • 1 tbsp sesame oil

Put this all into a pot and cook until you have a thick, emulsified paste. You may need to run it through with a hand blender to get the tamarind paste entirely broken down, or just do what I didn't and mix it with a little water and strain it out first.

The rest of the stuff:

  • Chicken

  • Red pepper

  • Bean sprouts

  • Shredded Carrots

  • Green onions

  • Fresh basil

  • Sesame Seeds

  • Crushed peanuts

  • Snow peas

  • Rice noodles (I used the wide flat kind)

Chop up your chicken, and put it in a dish with some of the sauce on it.

Put the rice noodles in a big bowl. Boil some water in your kettle and pour it over the noodles.

While that soaks in, chop up everything else.

In hot oil, fry up the chicken, and all the veg except the basil and bean sprouts. Then toss in the rice noodles (which should be nice and softened by now, just a shade tougher than al dente) and your peanut sauce, cook until it looks awesome. Toss in the bean sprouts and basil, cook just a little longer, then you're ready to go.
This is a relatively simple if time consuming recipe for Dal Puri (aka Dal Poori).

Stage one: the lentils! (because there has to be lentils).

Take some split moong dal and soak 'em for two hours. I was running low on moong dal so supplemented with some red lentils. The important thing is to use small lentils.

Then toss the lentils in a pot with some water, a whole clove of garlic and some spices (I used a Jamaican curry powder of cumin, coriander and turmeric, along with salt and chilli flakes).
Then, you cook the hell out of it. You want it to be a thick paste when you're done. Near the end, you'll have to stir almost constantly to keep it from burning.
The end goal is to have a paste thick enough that you can roll it into a ball.
This is why it's best to do this stage well beforehand, so it has time to cool enough to be handled. I did mine the night before.
Some of the online recipes suggested putting the lentils through a food processor, but I suspect that's more useful if you're in a hurry.

Stage two: the bread.

3 cups of flour
3/4 tsp of baking powder
a pinch of salt
a pinch of sugar
probably about a tsp of oil
"some" water.

Sift the flour, salt, sugar and baking powder together.
Add the oil.
Add a bit of water at a time and knead until you have dough.
The dough should be dry, and not sticky. If it is still sticky, go back and knead it until it is.
Make a lump of dough and drizzle with some more oil.
Cover and let sit for 30 minutes.

Knead the dough some more.
Roll the dough out into a big flat thing (shape doesn't matter yet)
Cut the dough up into equal parts. I made four.
Now take each lump of dough, and make it flat and round.
Shape it into a cup.
Make a ball of lentil paste, and drop it in the cup.
Pull the edges of the cup over so that you have a round ball of dough completely encasing the lentils.

Let sit for another 30 minutes.

Roll each ball out into a flat circle. If you do it perfectly, no lentil paste will escape. In practice, just shove it back into the dough and no one will notice.
Fry the suckers in melted butter or earth balance in a big flat pan with a thick bottom. I brushed melted earth balance on mine.
Cook 'em until they brown on the bottom, then do the other side. In theory, there is some visible bubbling, but in practice I just used a flipper to check how the bottom was doing.

i justify this as simple because there are no complex chemical or biological processes going on - I didn't have to bloom yeast, just sift in baking powder.
It's even healthy until you fry it in butter! You could probably dry cook it on a nice griddle or something, but it wouldn't be quite so tasty.
curgoth: (Default)
( Sep. 18th, 2009 09:19 am)
The latest Lentil Experiment: "Moroccan" Lentil Soup/Stew

a little over a cup of dried red lentils
about half a cup of dried chickpeas
about half a cup of dried mung beans
2 medium onions
5 cloves of garlic
4 diced fresh tomatoes
about a cup of diced carrot
about half a cup of diced celery

salt
pepper
probably almost a quarter cup of ground ginger (the dry stuff, not fresh - it is different)
about 2 tbsp of ground cinnamon
maybe 1 tbsp of cayenne
2-3 tbsp of whole cumin seeds (I was out of the ground stuff)
a pinch of dried chili flakes
a pinch of paprika
1.5 tbsp of honey

Enough water to fill the crockpot on top of all that stuff

Let simmer in crockpot overnight.

It was yummy when I woke up this morning, but I didn't have time to deal with the fridge and lack of space, so I put more water in and left it going.

When I get home I plan to add a little bit of couscous (maybe half a cup) so there's a little startch and texture there, but I don't want to simmer the couscous - it'd melt into the lentil goo if I did. I might also toss in a pinch of clove to make the flavour a little bit richer.
curgoth: (Red Hair Surprise)
»

RFI

( Mar. 18th, 2008 03:12 pm)
Can anyone recommend a reliable vegan pastry recipe?
.

Syndicate

RSS Atom

Most Popular Tags

Powered by Dreamwidth Studios

Style Credit

Expand Cut Tags

No cut tags