Caramel Sticky Buns

These buns are fantastic accompanied by an espresso.

Ingredients

  • 310 ml buttermilk
  • 55 g sugar
  • 2 1/2 tsp instant dry yeast
  • 1/2 tsp salt
  • 640 g all-purpose flour
  • 2 eggs
  • 170 g unsalted butter, softened

Caramel

  • 165 g lightly packed brown sugar
  • 55 g unsalted butter, melted
  • 60 ml light corn syrup
  • 30 ml water
  • 1/2 tsp ground cinnamon

Filling

  • 105 g lightly packed brown sugar
  • 2 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted
  • Buttermilk, for brushing

Preparation

  1. In a bowl, combine the buttermilk, sugar, yeast and salt. Set aside.
  2. Combine the flour, eggs and buttermilk mixture in a stand mixer using the dough hook or in a bowl using a wooden spoon, until a dough begins to form.
  3. Add the softened butter.
  4. Knead the dough for 5 minutes. It will be soft and slightly sticky. Place in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour.

Caramel

  1. In a bowl, combine all the ingredients with a whisk until smooth.
  2. Pour into a buttered 33 x 23 cm glass baking dish. Set aside.

Filling

  1. In a bowl, combine the brown sugar and cinnamon. Set aside.
  2. On a generously floured surface, roll out the dough into a 50 x 35 cm rectangle. Brush with the melted butter and cover with the brown sugar mixture. Roll the dough into a log 50 cm long. Cut into 12 slices.
  3. Place the dough slices onto the caramel. Cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour.
  4. With the rack in the middle position, preheat the oven to 350°F (180°C).
  5. Brush the buns with buttermilk. Bake for 30 minutes or until golden brown and cooked all the way through.
  6. Let rest for 10 minutes.
  7. Place a large serving platter over the baking dish. Turn out the sticky buns onto the platter.

Serve warm or at room temperature.

Nice! and Tasty – Chris

Roast Tomato Soup

Ingredients

  • 1.5kg ripe tomatoes halved
  • 2 red peppers deseeded and quartered
  • I large onion cut into chunks
  • 4 garlic cloves
  • 1 Tblsp dried oregano
  • 1 Lt vegetable stock
  • 2 Tblsp balsamic vinegar
  • 1 Tblsp tomato paste
  • 2 tsp white sugar
  • Salt
  • Cracked black pepper
  • Olive oil

Method

  • Heat oven to 160 degC.
  • Combine the tomatoes, onion, peppers, and garlic in a roasting pan.
  • Add oregano, balsamic vinegar, a good splash of olive oil and sugar and mix altogether using your hands.
  • Roast in the oven for about 30 – 45 minutes until the tomatoes are breaking down and releasing their juices. Its Ok if some of the skin blackens as this adds a slightly smoky flavour.
  • Transfer ingredients to a medium sized pot and add the tomato paste and enough stock to cover all ingredients.
  • Gently simmer for about 1 hour.
  • Transfer ingredients to a blender and blend ingredient into a smooth, thickish liquid.
  • Strain through a sieve back into the pot, adjust seasoning in need, and keep warm.
  • Serve with croutons and fresh basil.

Nice! and Tasty – Chris

Bourbon Honey Pork Ribs

Ingredients

  • 5 kg raw pork ribs
  • 500ml chicken stock
  • 500ml Apple juice

For the Rub

  • 2 Tbsp brown sugar
  • 2 Tbsp white sugar
  • 1 1/2 Tbsp Maldon salt
  • 2 tsp smoked paprika
  • 1 1/2 tsp Coleman’s mustard powder
  • 2 tsp garlic powder
  • 1 tsp coriander powder
  • 1 tsp white pepper
  • 1 tsp chilli powder
  • 1 tsp onion salt.

For the Bourbon honey Glaze

  • 100 ml apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp cayenne Pepper
  • 2 Tbsp tomato sauce
  • 2 Tbsp mustard sauce
  • 2 tsp gochujang paste (found in any Asian supermarket)
  • 3 Tbsp honey
  • 2 tsp hoisin sauce
  • 1 Tbsp. pomegranate molasses
  • 100 ml Bourbon

Method

  • Combine all the rub ingredients
  • Combine all the glaze ingredients in a bowl, cover and refrigerate until use
  • Cut rib racks into more manageable pieces +/_ 5 -6 riblets
  • Cover the ribs in the rub and leave covered in the fridge for 4 hours (preferably overnight)
  • Turn the oven on to 120deg C
  • Put the ribs in a roasting tin, add the apple juice and stock and cover tightly with foil.
  • Cook slowly until the meat is very soft – approx. 4 hours, basting with the juices every hour or so.
  • When cooked, take out of the oven, uncover and allow to cool for about an hour.
  • Increase the oven temp to max (approx. 250degC)
  • Brush the ribs liberally with the glaze and heat in the oven, basting every three minutes or so. Take care that the glaze doesn’t burn.
  • Remove the ribs when they are heated through and they are well coated with the sticky glaze

Serve with a side of slaw and corn on the cob.

Nice! and Tasty – Chris

Lamb in white wine with green olives.

Ingredients

  • 750g Lamb leg or loin cubes
  • 3 large carrots cut into small cubes
  • 1 large brown onion diced
  • 1 cup green, pitted olives
  • 500 ml lamb stock
  • 500ml dry white wine
  • 3 cloves garlic crushed
  • 1 heaped tsp dried mixed herbs
  • 1 tablespoon finely chopped fresh rosemary
  • 300ml cream
  • Salt/pepper
  • Olive oil

Method

  • Heat a good splash of olive oil in a heavy based pan and a high
    heat
  • Season the raw meat well with salt and pepper
  • When oil is hot, brown the meat in batches being careful not to
    overcrowd the pan
  • Remove the meat and set aside
  • Turn the heat down to medium and add onions and carrots to
    the pan. Sautee until starting to soften – about 7 minutes
  • Stir through the garlic and herbs and gently fry for about 1 minute
  • Add the wine and stock, cover the pot and gently simmer until the
    meat is very tender – +/- 2 hours – check seasoning half way
    through
  • When the meat is ready, add the olives and simmer for a further
    5 minutes
  • Remove pan from the heat and stir through the cream
  • Serve in a bowl with steamed rice

 Nice! and Tasty – Chris

Caramel and Salted Pretzel Mousse

Ingredients

  • 1 x 380g tin caramel / dulce de Leche
  • 400ml cream
  • 100g egg whites
  • 1 tblsp icing sugar
  • Pinch salt
  • Crushed salted pretzels
  • Cocoa nibs

Method

  • Whip the caramel/dulce de leche until smooth
  • Whip the cream with the icing sugar until soft peaks are formed
  • Whip the egg whites with a pinch of sugar until soft peaks have formed.
  • Fold the cream into the caramel and then fold in the egg whites
  • Pour into glasses to serve topping with crushed salted pretzels and cocoa nibs (optional)

Nice! and Tasty – Chris

Pasta with Anchovies

Spaghetti with Anchovy, Capers, Chilli and Garlic

This is a really easy pasta dish which can literally be made in under 15minutes. An important note however – never, ever underestimate how under salted pasta can impact negatively on the final flavour of a dish. It is often said that the water you cook pasta in should be as salty as the Mediterranean Sea!! I cook my pasta in a pot with approximately 5 litres of water. I use 3 heaped tablespoons of table salt, and this produces pasta with the right amount of saltiness. Alternatively, if you live close enough to the beach, you can always pop across to the water’s edge and fill your pot with sea water!!

Ingredients

  • 1 small tin (or 50g) anchovy fillets, chopped
  • 1 medium brown onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 – 2 chillies finely chopped (you can use as hot, or as mild as you wish – I prefer hotter for this dish)
  • 1 ½ Tablespoons capers, coarsely chopped
  • 1 large handful Italian parsley, finely chopped
  • Zest of one lemon finely chopped
  • Olive oil
  • 1 packet spaghetti

Method

  • Heat a pot of well salted water until boiling and cook the spaghetti until done – “Al Dente”.
  • Whilst cooking the pasta you can make the sauce.
  • On a low – medium heat, gently sauté the onion in a good splash of olive oil until softened – about 6 -7 minutes.
  • Add the chillies and gently fry for about another minute or two.
  • Add the garlic and gently fry for about 1 minute.
  • Add the chopped anchovies and stir through.
  • Add the capers and stir through.
  • Gently cook for about another minute adding another splash of olive oil if the sauce seems a little dry.
  • Remove from the heat and stir through the parsley and lemon zest.
  • Drain the pasta.

Serve the sauce over the spaghetti adding some cracked black pepper and a drizzle of extra virgin olive oil.

Nice! and Tasty – Chris

 

Mushroom, Spinach and Gruyere Tart

This is a great vegetarian dish and incredibly tasty. You can use any wild                                mushrooms.

Ingredients

  •    800g mushrooms thinly sliced
  •    200g gruyere, grated
  •    2 bags baby spinach
  •    3 cloves garlic crushed
  •    2 small shallots finely diced
  •    2-3 tablespoons fresh thyme, finely chopped
  •    Puff pastry
  •    Olive oil
  •    Salt and pepper
  •    200 g wild mushrooms – enoki, shimeji, chanterelles, oyster

Method

  • Turn the oven on to 180.
  • Butter and line a tart tin.
  • Roll out your pastry and lay into the tart tin, gently pressing into the sides.
  • Prick the base of the pastry and bake blind for about 15 minutes until golden. Remove from the oven.

Filling

  • Blanch the spinach in boiling water until wilted.
  • Remove from the pot, drain and roughly chop.
  • In a pan, sauté the shallots in about 2 tablespoons of olive oil until softened – +/- 5 minutes.
  • Add the garlic and mushrooms and thyme, and gently cook until the mushrooms have softened +/- 5-8 minutes.
  • Add the spinach and stir through.
  • Remove from the heat and stir through the gruyere.
  • Taste and season as required.

Finishing

  • Transfer the filling to the cooked tart base and cook in the oven for 8-10 minutes.
  • Whilst the tart is cooking, sauté the wild mushroom on high heat in 1 tablespoon butter.
  • Remove the tart, scatter the wild mushrooms over the top.
  • Allow to stand for a few minutes, remove from the tart tin and serve.

Nice! and Tasty – Chris