Welcome to thatcookingthing. This blog was started in the summer of 2017 as I was about to enter my fourth and final year of university and was designed for students and those less comfortable in the kitchen. The posts were linked to the British academic year of September through to July and consist of weekly updates of recipes. The content will be split into two halves, there will be “Cooking From Basics” as well as a Baking section.
Cooking From Basics will follow the academic year and aims to teach skills in the kitchen. It will start off with simple meals requiring little effort and will progress to teaching new techniques as the year goes on. As it is aimed at students, I will be providing a cost estimate per portion (based on my local shop’s prices) and also, where possible, I will explain how to make the recipe both vegetarian and possibly vegan! For the simpler recipes, it is easiest to head to the Cooking From Basics tab and scroll down to the earlier recipes. They are provided in chronological order but if you are looking for a specific recipe, check out the master list where I will provide an index of all my recipes.
Baking has been a passion of mine for a long time now. I love the creativity and freedom that comes with it and I always spend far too much time baking than I really should. The baking section of this blog will follow the things that I have been making and will provide recipes and if possible, troubleshooting for them.
I aim to alternate between the Cooking From Basics and Baking posts but obviously some recipes may just fall into both!
I hope you enjoy the blog and I will see you every Monday!
We have all experienced it. You place the food in your mouth; you like the taste and it isn’t too spicy; you swallow it and take another bite; the heat begins to build… and build … suddenly you are regretting your choices. A deep regret that a glass of water will do nothing to placate. Your mouth is on fire.
The flavour profiles of chilli peppers is one of their most interesting traits. Some chillies are like an explosion of fire that is rapidly extinguished and then you are fine, some warm slowly to an uncomfortably hot level before reducing to a more manageable experience and then there are the slow burners. These hit you in the back half of your mouth. They start with nothing and rapidly grow in spiciness – the ghost pepper (bhut jolokia) takes almost 30 seconds to start heating your mouth to a level which can lead to excessive sweating, shortness of breath, flushing, crying etc. and this level of heat can hang around for over half an hour!
Capsaicin is the “active ingredient” in chillies – it’s what makes them hot. The capsaicin binds to the receptors in your mucous membranes – this is why it affects the nose as well as the mouth – and stimulates the same response as burning. Exposure to concentrated capsaicin causes irritation to the skin – inflammation and itchiness – which is why capsaicin is used in some forms of pepper spray. The hydrophilic nature of capsaicin means that water will do nothing to alleviate the affects. The best way to get it off your skin is by rubbing with some sort of oil and then washing with large quantities of soap as the soap will emulsify the water and capsaicin allowing it to be rinsed off.
The most interesting hot sauces on the market employ many types of chilli. This gives their flavour a level of complexity that is not present if only a single variety is used, as the heat can come in waves. There is the added benefit that chillies have different flavours apart from their spiciness; some chillies are sweet, some are nutty and some are fruity. Mixing your chilli types in a dish is a great way to personalise it to your palate. The primary flavours in the recipe below are chilli…and black pepper – it is spicy. Pepper – as I have said before – produces a very different heat to that achieved from adding chillies to a dish. The active ingredient, piperine, is far less aggressively hot than capsaicin but gives a far more warming flavour. Of course too much warmth still feels like burning but with a well balanced dish, this shouldn’t be an issue.
The recipe below was originally taken from Yotam Ottolenghi’s Plenty. I have refined it a little to suit my personal taste but it is relatively true to the original. I hope you enjoy.
Back Pepper Tofu
Time: 30 minutes
½ tsp salt
6 medium shallots
3 tbsp finely chopped ginger
6 medium garlic cloves – crushed
4 finely chopped red chillies (you can choose mild chillies to super spicy ones depending on the heat level you wish to achieve)
3 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp kecap manis (sweet soy sauce)
1 ½ tbsp brown sugar
2 tbsp black peppercorns
½ tsp pink peppercorns (these can be replaced by black ones if you prefer)
8 spring onions, finely sliced
Press the tofu. This involves cutting it into slices and wrapping them in a cloth before placing weight on top to squeeze out the excess liquid. It will help give the tofu a firmer texture.
Combine the salt and cornflour in a large bowl.
Cut the tofu into cubes and toss these in the cornflour/salt mixture to coat.
Fill a large frying pan with half a centimetre of oil and fry the tofu on all sides until it is crispy.
Set the tofu aside and drain the oil out of the pan – I like to filter it into a jar and keep it for deep frying at a later date.
Finely slice the shallots into half-moons.
Melt the butter in the frying pan and add the shallots, garlic, ginger and chillies.
Lightly fry for about ten to fifteen minutes until the garlic is cooked and the shallots are soft.
Grind up the peppercorns. You can either do this using a normal pepper grinder or using a pestle and mortar (I prefer the latter).
Stir the peppercorns and sugar into the soy sauces in a bowl and then add this to the shallots.
Allow to bubble away for two minutes to combine all of the flavours.
Tip the tofu back in and stir to cover the tofu in sauce.
Continue to cook until the tofu has been sufficiently reheated.
Stir through the finely sliced spring onion and serve.
I hope you enjoyed the recipe. If you are a fan of tofu, you should definitely check out my recipe for ginger tofu or even my teriyaki recipe.
Have a good one and I will be back next week with a recipe for a flaky pastry which will easily outshine the ones you can get from the supermarket.
Whenever someone brings in a Fox’s biscuit selection (other biscuit selections are available), the first ones to go are the chocolatey ring biscuits. The other biscuits are nice but there is something about shortbread with an obscenely thick layer of chocolate that just can’t be beaten for most people. The recipe below is my take on these biscuits. The chocolate layer isn’t quite as thick but you are welcome to double up to a kilo of chocolate and double dip the biscuits if you want them to be ultra-chocolatey.
As the chocolate is being used to coat the outside of the biscuit, and thus will be handled when the biscuit is eaten, it is important to make sure that it is well tempered. Tempering is a process where you control the crystal structure which forms when the cocoa butter in chocolate cools. This is why compound chocolate doesn’t need tempering… there is no cocoa butter in it, they use other fats instead! But real chocolate, with cocoa butter, has a far nicer taste and mouth feel, so to get the best results we must temper the chocolate. This involves melting the chocolate, cooling to a specific temperature and then warming it slightly before it is used.
Cocoa butter has six crystal stages which are arranged by the temperature at which they form: I, II, III, IV, V and VI. This ability to exist in multiple different crystalline structures, as exhibited by cocoa butter, is known as polymorphism and this polymorphic property is what can make or break your chocolate work. When you buy chocolate it has already been tempered and it is packed solid with type V crystals – the tempering not only gives the chocolate a satisfying snap when you break it but also is what keeps it solid at room temperature. Crystal types IV and lower melt well below 27°C, well below body temperature meaning that your chocolate will be soft at room temperature or immediately melt all over the hands of anyone who tries to touch in. In contrast, type V crystals melt just below body temperature (33°C) meaning that your fingertips will not melt it when you pick up the chocolate as they are slightly cooler than your internal temperature but when you put the chocolate in your mouth, it will begin to melt.
The issue is that when you melt chocolate so it can be used for covering the biscuits, you destroy the temper, that is to say that the heating melts the type V crystals which the manufacturer formed in the chocolate. Because of this, you must make sure to heat the chocolate well above the type VI melting point (36-37°C) so that there are no “bad” crystals and you can start the process of forming the chocolate from an unadulterated mixture. While the type VI crystals are solid at room temperature, their melting point is too close to body temperature so they don’t melt in the mouth as nicely as type V. The addition of unmelted chocolate cools the mixture as the unmelted chocolate not only must be warmed to the same temperature as its surroundings but will take in latent heat so that it can also melt. This rapid cooling, whilst also agitating the mixture by stirring, prevents the formation of type VI crystals. The reason we continue to slowly cool the chocolate down to around 28°C is to make sure that it is close to the type V crystal formation temperature. It is then warmed just a little bit to melt any type IV crystals that could have formed, slackening the mixture in the process, and making the chocolate perfect for dipping.
You will notice when you temper chocolate that as you approach the correct temperature, the chocolate becomes a lot more viscous. This is a good indicator that you are almost ready to dip. It will also mean that you get a thicker layer of chocolate on your biscuit and that is always a good thing.
Chocolate Ring Biscuits
Prep time: 1 hour
Cook time: 18 mins
Dipping time: over an hour
Makes around 35-40 biscuits
11 oz. (310g) plain flour
1/4 tsp salt
7oz. (200g) butter
4 oz. (110g) sugar
2 egg yolks
1 tsp vanilla extract
500g dark or milk chocolate (you will need to temper this if it is real chocolate).
50g white chocolate for decorations.
To make the biscuits:
Preheat the oven to gas mark 4 (180°C).
Place the butter and flour into a food processor and blend until the mixture resembles sand (this is like rubbing the butter into the flour – which also works – but is more effective as you don’t introduce heat from your hands).
Add the sugar and salt and blend again until fully combined.
Pour in the vanilla extract and add the egg yolks. Blend again until everything appears homogenous.
The mixture should feel slightly sticky.
Pour the contents of the blender onto a surface. Use you hands to squeeze all of the bits together and continue to compress until the dough comes together but try to avoid kneading the dough too much so you don’t get too much gluten forming – a little is fine as you need the gluten to hold the biscuits together when you dip them.
Lightly flour the dough and roll out to ¼ inch (about 1/2cm) thickness.
Use a two-inch cutter to cut as many rounds out of the dough as you can.
You can bake the biscuits as they are at the moment (circles) but you will get fewer than 40.
To make the rings, use a cutter just smaller than half an inch (about a centimetre) to cut a circle in the centre of each of the larger circles. I found that the cap from a bottle of whisky was best for this as I didn’t have a proper sized cutter.
Place the rings on a tray lined with baking parchment – leave about an inch between each biscuit.
Place the rings on a tray lined with baking parchment – leave about an inch between each biscuit. Let the biscuits rest in the fridge for ten minutes to firm up.
Bake for 18 minutes – or until the biscuits start turning golden around the edge.
When the biscuits are cooked, transfer them to a wire rack to cool and leave until completely cold.
If you are using compound chocolate, ignore the tempering instructions. Just skip to the dipping stage.
Tempering the chocolate
Chop up two thirds of the chocolate and place it into a large bowl.
Roughly chop the remaining chocolate and place in a smaller bowl and off to one side for later.
Fill the base of a saucepan with water and place the big bowl of chocolate over the top.
Heat the water until it is just simmering – don’t let it properly boil – whilst occasionally stirring the chocolate in the bowl until it melts. Don’t stir to vigorously (it’s just unnecessary).
Continue to heat the chocolate until it has reached 55°C for dark chocolate or 45°C for milk chocolate. If you do not have a thermometer, dip your finger in and the chocolate should be uncomfortably warm. If you do have a thermometer, you can still dip your finger for an excuse to eat some of the melted chocolate – I would. PSA: remember to wash your finger between dips
Remove the bowl of melted chocolate from the heat.
Tip the contents of the smaller bowl (the unmelted chocolate) into the melted chocolate and gently stir. This will bring the temperature of the chocolate down whilst also introducing the desired V crystals into the mixture. These V crystals from the unmelted chocolate will help seed the formation of more of them in the melted chocolate as it cools.
Continue to stir the chocolate until it reaches about 29°C for dark chocolate or 27°C for milk chocolate. This will feel cool to the touch. If you dip a spoon in the chocolate and place it in the fridge, the chocolate should harden very quickly to a semi-shiny state on the back of the spoon.
Place the chocolate back over the heat until it reaches 31°C for dark or 29°C for milk. If you don’t have a thermometer, heat it gently for about 45 seconds to a minute. This will slacken the chocolate a little making it easier to work with.
Remove the chocolate from the heat again.
Set up a dipping station with the biscuits on one side of the bowl of chocolate and a lined baking sheet on the other.
Use a fork to place a biscuit into the chocolate and make sure it is just covered.
Lift the biscuit out and gently tap the fork on the side of the bowl a few times to let the chocolate drip off.
Place the biscuit on baking parchment and repeat with the rest.
For the white chocolate decoration, melt the white chocolate in the microwave in fifteen second bursts stirring between each heating.
Pour the chocolate into a piping bag, make a tiny hole in the end and pipe lines of chocolate across the entire batch of biscuits. This will ensure that the biscuits have the same design but each one is unique.
I hope you enjoy the recipe. If you fancy trying some classic shortbread or alternatively, going the other way and making yourself some millionaire’s shortbread, you should definitely check out my recipes for them.
Have a good one and I will be back next week with a super duper spicy recipe.
Rice bowls have become increasingly popular over the past few years. Whether that is because of their instragramable appearance, their healthiness (content dependent of course) or even just because they are an easy meal which can be eaten hot or cold I do not know, but whatever the reason they are a fab dish to have in your culinary repertoire. As rice bowls only consist of a variety of toppings laid out over rice, they really aren’t that different from a standard rice dish but what sets them apart is how they look. The brightness and variety of toppings contrast with the neutral base colour of the rice, resulting in a dish which is beautiful and (if done properly) delicious to eat. I am not quite sure where the western notion of rice bowls came from but I would assume that it evolved from the Japanese dish donburi, where meat or fish are cooked with vegetables and then served over a bowl of rice, but this is entirely conjecture on my behalf.
The toppings on your rice bowl are a completely personal thing. Common toppings involve cooked meats (which are often roasted, glazed or fried in sauce), cooked or raw fish, tofu, cooked and raw vegetables, salad and often some sort of pickle to cut through the richness of the rest of the toppings. Beans can be used to help bulk out the dish so you end up with neither too much rice nor too much of the main topping – too much of anything can get boring and you want to enjoy your meal. I have also seen many rice bowl recipes which are topped with a fried egg where the yolk can be cut into and the runny insides mixed into the rest of the dish – almost like a ricey carbonara.
The topping which I am giving the recipe for this week is fried minced beef with onion, garlic, soy and lots of chili. If you can get your hands on Gochujang – a fermented, spicy Korean chili paste – I would fully recommend using it for the chili in this dish as this is what will give you the best flavour and is possibly the only thing that makes this “Korean Beef” as opposed to “Asian Style Beef”. Failing that, any hot chili sauce will work and if you want an extra hit of spice, adding fresh chili is a good way to go about that.
One of the best things about this dish is that you can eat it cold and it still tastes great. The one thing to remember is that when it is cooling, the sauce will separate, the fats and oils into one layer and the water based ingredients into another. A lot of this fat will have come out of the beef when cooking so do not be alarmed by the quantity and what it looks like when it has set – this can appear rather unappealing – but make sure to give everything a good stir when the meat has cooled as this will bring the sauce back together and ensure that the fat is evenly distributed throughout the dish. Try to avoid pouring off the fat as it contains a lot of the beefy flavour and it would be a shame to waste it.
Korean Chilli Beef
Time: 20 minutes
400g beef mince
1 medium onion
4 spring onions
2 tbsp vegetable oil
60ml (1/4 cup) soy sauce
50g (1/4cup) brown sugar
3 cloves garlic, minced
1 tbsp sesame oil
1 tbsp hot chilli sauce (gochujang/sriracha)
1 hot red chilli – finely chopped
Pepper to taste
Mix the sauce ingredients in a bowl and set aside.
Finely chop the onion and spring onion and set aside the green section of the spring onion for later.
Heat a large frying pan with the oil and add the onions.
Sautee until the onion turns translucent.
Add the beef, breaking it up in the pan with a wooden spoon.
Fry for a few minutes, stirring every now and then, until most of the beef has turned from red to brown and the fat has started being released.
Add the sauce. The pan will be hot so the sauce should bubble on contact.
Stir to coat everything with the sauce.
Continue to cook for another 3 minutes to make sure the garlic and chilli are both cooked through.
If the sauce is still quite runny, you can add a little cornflour mixed with water to thicken it up (breadcrumbs and matzah meal also work).
Once the sauce has thickened, stir through the chopped green section of the spring onions and remove the beef from the heat.
The beef can be served both hot and cold on top or rice, just remember to give it a thorough stirring if you let it cool as the sauce will separate and you will want to mix the fats/oils back into the sauce.
I hope you enjoyed the recipe! If you are a fan of Asian style foods, check out my recipes for ginger tofu and sticky salmon. If the salmon piques your interest, you should definitely check out Yanmin over at Yan and the Yums, she taught it to me several years ago and is a stunningly good chef with some fab recipes.
Have a good one and I will be back next week with a recipe for a delicious chocolatey treat.
As I have said several times in the past, there is a bizarre mystique that surrounds many baked goods causing people to believe that they are too difficult to make at home. The swiss roll is one item which has been given this reputation by nefarious rumours but is far simpler than you may imagine. They are surprisingly sturdy and once rolled, can be wrapped up in clingfilm or parchment paper and moved easily from one place to another without having to worry about them losing their shape.
The Great British Bake Off has helped bring swiss rolls back into fashion like so many other baked goods. The classic questions which arise when making a swiss roll are: how to prevent it from cracking? How to get a tight roll? I will address these one at a time but the answers are intrinsically linked as what both boil down to is how the cake batter is mixed.
When it comes to preventing a swiss roll from cracking, each backer has their own method which they swear by. I have tried a couple of different methods and will give you my opinion on them, but please remember that everyone has their own way and I can only judge the techniques from the results that I have had. There first of three main methods that I have encountered regarding the prevention of cracking is the pre-roll. This involves rolling up the cake while it is still hot and very soft. You let the cake cool in the rolled position before unrolling it, applying the filling and then rerolling the cake. This is meant to cause the cake to ‘remember’ the rolled-up shape so when the filling has been added, it is easier to roll up again. I do not like this method and, truthfully, I have had the most disasters while using it. Why would you handle a fragile cake more than you need to? You are rolling/unrolling this cake three times more than if you wait for it to cool before filling and rolling. The second method involves cooling the cake flat, still in its tin, under a damp tea towel. The tea towel prevents too much of the steam from escaping but also stops it condensing and being reabsorbed into the cake leading to a soggy mess, as would happen if the cake were covered with a hard object. This method seems to work, but you may have to remoisten the tea towel if it dries out from the heat as you want to keep the cake in a humid environment. The final method involves adding a little water to the recipe or simple syrup to the finished cake. The additional moisture in the cake gives it more flexibility allowing for a tighter roll as the cake can bend more without breaking.
If you want to get a tight roll, the easiest way to learn is by practice. Trying to avoid too much filling at the end of the cake where you start rolling is imperative, as if there is too much cream it will prevent the cake from folding over into a super tight swirl and you will end up with a cake more reminiscent of an arctic roll. The other thing to do is to make sure that you don’t underfold the mixture when you are adding the flour, if there is too much air left the cake will overinflate in the oven and will be too thick to roll properly – of course you must be careful not to overmix the batter and knock all the air out but, like I said before, practice is key.
Once you have mastered the swiss roll, you will see that it is a great last-minute cake as you can make the entire thing from start to finish in under an hour (assuming you aren’t trying anything ultra creative). The one given in the recipe is slightly more technically challenging because of the addition of the chocolate stripes but if you don’t feel like attempting them, you could always chop up some chocolate and sprinkle it over the filling before rolling to keep the chocolate flavour but avoid the faff of a second batter.
Tiramisu Swiss Roll
Time: around 2 hours
For the chocolate stripes:
50g icing sugar
2 egg whites
For the coffee cake:
125g caster sugar
120g plain flour
2 tbsp instant coffee powder
1 tbsp tepid water
Pinch of salt
For the syrup:
100g granulated sugar
½ tsp instant coffee
2 tbsp kahlua/tia maria/rum (optional)
For the Filling:
100ml double cream
50g icing sugar
1 tsp vanilla extract
Make the stripes:
Cream the butter and icing sugar in a bowl.
Mix in the egg whites until completely incorporated.
Mix through the flour and cocoa.
The mixture should be a spreadable paste. If it is very thick, add water ½ tsp at a time until the paste is a little thinner.
Cut a piece of baking parchment the same size as the base of your swiss roll tin.
To decorate the outside of the cake you have a few options: you can pipe swirls etc across the sheet of parchment, you can cover the whole thing and use an icing scraper to scrape away sections to give perfect stripes or you can use Sellotape to cover areas of the paper to give you completely straight edges on your stripes when you have spread the chocolate mix over the gaps and then removed it.
Once you have decorated the paper, place it on a flat tray in the freezer for fifteen minutes to half an hour.
While the design is hardening up in the freezer, butter the edge of your swiss roll tin, this will help you remove the cake later as they can stick rather spectacularly.
Preheat the oven to gas mark 6 (200°C).
Sift the flour and coffee powder into a bowl and set aside.
Place the sugar and eggs into the bowl of an electric mixer with the whisk attachment fitted.
Whisk until the mixture has turned light, foamy and thick – around seven minutes. It will not reach the same stability as pure egg whites, the mixture will still flow but will be absolutely full of air.
Remove the bowl from the mixer and fold in half of the flour mixture along with salt.
When the first batch is mostly incorporated, add the remaining flour and fold it in.
Pour the water around the edge of the mixture in the bowl – if you pour it into the middle, it can deflate the mixture.
Fold the water through. This additional liquid will help give an even textured cake and prevent it from cracking when you roll the cake up.
Remove the parchment paper from the freezer and place it into the bottom of the swiss roll tin.
Pour the batter on top and gently spread it out. Be careful not to be too aggressive when spreading as you don’t want to disrupt the pattern on the base of the tin.
Bake for 10-12 minutes until the cake is just golden on top and a skewer inserted into the centre comes out clean.
While the cake is baking, make the syrup.
Combine the water and sugar in a pan.
Bring to the boil and stir to dissolve the sugar.
Add the coffee and stir again.
Pour the syrup into jug and set aside to cool.
After it has cooled for ten minutes or so, add the alcohol of your choice.
The syrup should be no more than slightly warm to the touch when you use it.
Remove the cake from the oven.
Lay out a sheet of baking parchment, which is bigger than the cake, on a flat surface.
Dust the top of the cake with icing sugar, loosen the edges from the side of the tin.
Flip the cake out onto the baking parchment so the base with the design is now on top.
Gently peel off the parchment which is on the designed side of the cake.
Cover the cake with a damp (but not wet) tea towel and leave to cool.
To prepare the filling, beat the mascarpone, vanilla and icing sugar until the mascarpone has softened.
Add the cream and mix again. The mixture will go very runny and then as the cream is beaten, it will thicken up again. Stop when the filling reaches a thick but spreadable consistency as you don’t want it to rip the cake apart when you add it.
To assemble the cake:
Gently flip the cake onto a new piece of baking parchment so the patterned side is down.
Lightly brush the top of the cake with syrup. This will help prevent cracking.
Spread the filling across the top of the cake leaving a centimetre strip filling free along both short ends of the cake.
Starting at one of the short sides, use the parchment to help fold the end of the cake up and over before rolling the cake up down its length. Make sure the seam is underneath the cake as the weight on top will prevent the cake unrolling.
Trim the edges to neaten them up and transfer the cake onto a serving platter.
I hope you enjoyed the recipe. If you are a fan of swiss roll style cakes, why not try your hand at a chocolate log (they aren’t just for yule) or if you would like a slightly simpler tiramisu, check out my recipe here.
Have a good one and I will see you next week with a spicy beef dish which is great for dinner and as a cold lunch the next day too.
Almost everything I cook (which is savoury) starts with the same two ingredients: onion and garlic. Garlic is everywhere. Its pungent smell and flavour make it a popular seasoning for food as comparatively little is needed to impact the overall flavour. What I find a shame, however, is how rare it is for garlic to get the opportunity to act as the main flavour of a dish. When I was an undergraduate, my housemate introduced me to a dish called garlic pasta. Now, I have always added a small amount of garlic to my pasta dishes but the idea of frying a large quantity of garlic in oil and using that as the pasta sauce (along with some cherry tomatoes/onion) was a bit foreign to me. This is an ultimate comfort food – right up there with tomato soup. That dish, along with Yotam Ottolenghi’s caramelised garlic tart and the recipe I am giving today, brings the total of garlic-centric dishes I know up to three so if you have any ideas, I would love to hear them!
Garlic is an allium – that is to say that it is in the same genus (family) as the onion, the leek, shallots and chives. It is used more as a flavouring than the base for a dish unlike the other members of its family (excluding chives as they are a herb). Smoked bulbs of garlic are an often used ingredient and black garlic has been increasing in popularity for a long time. Black garlic is created by heating normal bulbs to between 60 and 77°C for two to three months. This temperature allows our old friend the Malliard reacton to occur throughout the entirety of the bulb, not just on the surface. For those of you have not come across the Malliard reaction before, this is what causes food to brown when you cook it. It is a non-enzymatic reaction between reducing sugars and amino acids on the surface of the food. The conditions in which black garlic is created allow for this reaction to be more than surface deep.
As well as its culinary uses garlic has been used as a medicine for millennia (Sanskrit records date its use back 5000 years. In ancient Egypt, garlic was used as a form of currency; in Auryvedic medicine garlic is used as an aphrodisiac; in the bible, the Jews wandering in the desert complained to Moses about the foods they missed since leaving Egypt, one of which included garlic; and of course, one cannot talk about the appearances of garlic throughout history and folklore without mentioning one of the most famous of them all: the vampire. Garlic was believed to ward off demons, werewolves and vampires – a wreath of garlic flowers or even bulbs around the neck along with the rubbing of cut cloves of garlic around windows, doors and chimneys was meant to protect the inhabitants of the house form harm.
If there are medical benefits to eating copious quantities of garlic, then this recipe is the one for you. Much as I try to give a vegetarian alternative to my recipes, I am not sure how if I could do anything to make this less meaty so unfortunately, I’ll have to give that a miss this week. If you are a fan of chicken, I hope you like the recipe and if you aren’t, why not try it with a different roast meat? Enjoy, and I’ll see you next week with a dish that’s a little bit more vegetarian friendly.
Roast Chicken with 40 cloves of garlic
Prep time: 20 minutes
Cook time: 45 minutes per kilogram + 20 minutes
1 large chicken
2 heads of garlic
100ml olive oil
1 tsp salt
2 large onions
125ml white wine/vermouth
3 bay leaves (optional)
½ lemon (optional)
Separate and peel the cloves from one head of garlic.
Blend the garlic cloves with the olive oil and salt until smooth.
Optional: joint the chicken – removing the bottom, scaly parts of the legs from the base of the drumsticks and remove the wings. We use these for making stock at home but you can leave them on if you wish.
Cut out the oil glands at the base of the Parson’s nose and discard them.
Place the chicken into a roasting dish.
If possible – this will often require an extra pair of hands as one pair isn’t quite enough – try and pour half of the garlic oil underneath the skin. This will help the flavour infuse into the meat of the chicken.
Rub the rest of the garlic oil all over the outside of the chicken pouring any excess inside the body cavity.
Stuff half a lemon into the body cavity.
Cut the onions into eigths and spread the piece out around the chicken.
Pour over the wine/vermouth and add the bay leaves.
Separate the cloves of garlic from the second bulb but do not peel them! Just sprinkle them liberally around the chicken. The garlic will go soft and sweeten up in the oven.
Cover and leave until you wish to put the chicken in the oven.
To cook the chicken, preheat the oven to gas mark 6 (200°C).
Cook the chicken for 20 minutes plus 45 minutes per kilogram (eg, a 1.5kg chicken would cook for just a touch under an hour and a half).
For ultra-crispy skin, uncover the chicken for the last ten minutes of baking but be careful not to burn it.
This roast chicken is absolutely delicious and like any roast meat, goes perfectly well with super crispy roast potatoes – I like to cook mine for at least 75 minutes to get them so hard you need a small industrial jackhammer to cut them.
If you want to try roasting a chicken but don’t want to do something that prevents you from human interaction after eating the way this quantity of garlic will, leave out the garlic and oil and just replace the wine with cooking sherry for a more basic but still delicious roast dinner.
I thought that I didn’t like custard tarts. It turns out that I was just unfortunate enough to have never tried these absolutely divine creations. A rich, cinnamon and vanilla egg custard encased in shatteringly crisp, flaky pastry turns out to be just thing to make you feel better after a stressful day… or anytime to be honest.
Pastéis de nata were born of convenience. Catholic monks at the Jerónimos Monastery used egg whites to starch clothes and, as you may imagine, they got through a lot of them. To avoid wasting the yolks, the monks baked them into cakes and pastries. In an attempt to earn some money to prevent their monastery being closed the monks joined with the local sugar refinery to sell small custard tarts. The monastery still closed (in 1843) and the recipe was sold to the owner of the sugar refinery who opened the Fábrica de Pastéis de Belém in 1837. Their descendants still own the patisserie to this day which is where the Pastéis de Belém, an alternative name for the pastries (but only when sold from this specific shop), can be bought.
There are two things which stand out to me about the Pastéis de nata separating it from the level of mediocraty that most custard tarts inhabit and both of them are to do with the pastry. Firstly, the pastry is a soft lamination. That is to say, the butter is not kept super cold like in classic puff pastry but is instead so soft that you can easily spread it on a very fragile dough. Secondly the lamination in the final product is vertical.
By using soft butter in the pastry, the lamination is far less pronounced than it would be for a classic puff pastry. The definition between the layers isn’t as strong because some of the softer butter is absorbed into the pastry while it is being rolled. This creates a texture which is somewhere between standard puff pastry and Danish pastry dough. The ultra-high oven temperature causes the pastry to cook very quickly resulting in a super crisp exterior and ensuring that the pastry is fully cooked despite no blind baking and only a short baking time. This also prevents the butter melting into the pastry in the oven as the flour begins to cook before it can absorb any more of the fat.
The direction of the lamination has a distinct effect on the final product. Where normal puff pastry has horizontal layers, the Pastéis de nata dough has vertical ones. This means that it expands horizontally in the oven, outwards and not upwards, which prevents it forcing the filling out and spilling. It also gives a far more beautiful final result as the lamination in the pastry walls of the tart is far more prominent than if a standard puff pastry had been used.
I know they are a bit of a faff to make but I guarantee that these pastries are 100% worth it. Let me know how they go for you!
Pastéis de Natas
Cook time: 15-20 minutes
Prep time: 45 minutes
Rest time: at least 4 hours
250g very soft butter
6 egg yolks
250ml + 60ml milk (the creamier the better, but don’t use actual cream!)
3 tbsp flour
1 cinnamon stick
1 tsp vanilla extract
To make the pastry:
In a stand mixer:
Put the flour, water and salt into the bowl of a mixer with the dough hook attachment.
Mix and knead with the stand mixer until the dough forms a very soft bowl and starts to come away from the sides of the mixing bowl.
Heavily flour a surface, tip the dough onto it and coat in flour.
Wrap in cling film and leave for at least fifteen minutes.
Stir the salt into the flour and pour in the water.
Using a wooden spoon, mix the ingredients until they are combined and form a very soft dough.
Tip onto a surface and use a pastry scraper to help stretch and knead the dough. DO NOT ADD MORE FLOUR.
Once the dough begins to get more elastic and less sticky (around ten minutes), coat it in flour, wrap in plastic and leave to rest for at least a quarter of an hour.
If your butter is not super soft, heat it gently in the microwave, for ten seconds at a time until it begins to soften. Make sure to stir between each heating to ensure that it doesn’t fully melt anywhere. Make sure the butter is very soft before setting aside.
Generously flour a surface and turn out the dough.
Roll it into a rectangle about 18”x12”.
Take one-third of the softened butter and spread it down two-thirds of the length of the dough. Do not spread it all the way to the edges.
Fold the unbuttered third of the dough across and then fold the opposite side on top to create three layers. Gently press the edges to seal.
Rotate the pastry through a quarter turn and reflour the surface if necessary. The pastry is super soft and sticky so don’t be afraid to use a lot of flour at this stage.
Roll it out again into a rectangle and repeat the folding instructions with another third of the butter (half of what is left).
Rotate, roll and old again using the remaining butter.
Roll out the dough into an 20”x18” rectangle.
Roll it up into a tight log starting at the closer side to create a spiral of lamination.
Wrap the dough up and refrigerate for at least four hours and preferably overnight.
To make the filling, whisk the 60ml portion of milk into the flour in a large bowl.
In a heavy based pan, add the sugar, water and cinnamon stick. Heat to dissolve the sugar and bring to the boil without stirring. Leave for one minute.
While the sugar is dissolving, scald the remaining milk. This is done by bringing it to the boil in a separate pan.
The moment the milk boils, take it off the heat and pour it into the flour and milk mix whisking constantly.
Once the sugar syrup has boiled for a minute, take it off the heat. Remove the cinnamon stick and like the milk, pour it in a thin stream into the flour mixture, whisking constantly.
In a large bowl, whisk the egg yolks to break them up.
While continuing to mix, pour in the milk and sugar syrup mix in a thin stream. This is very hot and you want to avoid cooking the eggs and causing them to scramble.
Once the eggs are incorporated, stir in the vanilla extract.
Strain the filling mixture into a jug, cover and leave to cool.
To assemble the tarts:
Preheat your oven to 260°C (500°F) or the highest setting (this tends to be around gas mark nine which is 230/240°C).
Lightly butter a 12 pan cupcake tin.
Remove the pastry from the fridge, cut in half lengthwise and place half of it back into the fridge.
If the ends aren’t straight, you may have to trim them.
Cut the log into twelve rounds and place them into the tins with the spiral of lamination facing upwards.
Leave for fifteen minutes to soften.
Fill a small ramekin with water as you will need wet fingers for the next bit.
Using wet thumbs, gently flatten the centre of each piece of dough – do not flatten the edge, you want a sort of well shape.
Moving outwards, gently squash the dough into the shape of the tin coming about three quarters of the way up the side (there are plenty of videos online which will show you how to do this properly).
Use half of the filling mixture to fill the cases about 75-80% full.
Bake for fifteen to twenty minutes, turning at ten minutes, until the top of the tarts has blistered to dark brown is several places. You don’t want them to be fully dark brown all over but you also want a bit of colour.
Take the tarts from the oven and let cool for five minutes before removing from the tin.
These are best served still warm from the oven (but not boiling hot) and sprinkled with a little bit of icing sugar and cinnamon. The filling is delicious and the pastry is stunningly crisp. The pastry will stay crisp for about 48 hours but soften over time.
Store in the fridge where possible!
I hope you enjoyed the recipe. If you are a fan of flaky and puff pastry, be sure to check out my recipe for it – I promise that it isn’t as hard as it seems. You could even use your puff pastry to make salmon en croute or Beef Wellington.
Have a good one and I will be back next week with a recipe for a delicious roast dinner with an obscene amount of garlic. It’s wonderful.
I feel that for my own health and safety, in what is quite possibly a vain attempt not to be taken out by the carbonara mafia, I should start this post by saying that THIS IS NOT A TRADITIONAL CARBONARA. I will explain how to make the classic version of this dish but, for those of you who have not come across it before, this is very much a vegetarian alternative. Also, I would like to make it clear now that I do eat meat and this post is in no way passing judgement on anyone for their food choices: meat, fish, vegetarian, vegan or otherwise.
The main aim of this recipe is to show that you do not need to use a meat substitute to make a delicious vegetarian version of a classically meaty dish. A lot of the time vegetarian food can come off as a poor imitation of meat-based foods but if you just do away with the pretence and accept that dish is going to be different from the meaty version then a lot of problems can be solved. By all means take inspiration from a meat-based dish as a lot of cuisines have iconic meat and fish dishes woven into their culture and it would be a shame to completely ignore these if you choose to go vegetarian (or vegan). However instead of trying to find something like chicken flavoured Quorn steaks or beef style soya mince to replace the meat, why not use something that can be proud of what it is instead of pretending to be something that it isn’t?
The most common complaints that I have heard from meat eaters about vegetarian food is that it lacks flavour or body – body as in substance, not as in the dead body of an animal. Items of food such as tofu are particularly good at getting around this problem by having texture (if it is pressed and cooked well) and can also absorb lots of flavour from whatever they sauce they are in. For this recipe, the mushroom is the star. The mushrooms are seared until all of the liquid has come out and they start to brown. This browning occurs as a result of the Maillard reaction when sugars and amino acids in the mushrooms react with each other. The result is a wonderful depth of flavour which makes the dish far tastier. Mushrooms have a very distinct texture (one which not everyone likes) but it is a texture none the less. By searing them, the mushrooms do not end up boiling in their own juices which would lead to them going soggy so they give a lot of body to the dish.
At the start I said that I would explain why this is not a traditional carbonara – and I’m not just talking about the mushrooms. A true carbonara sauce does not have onion in it but more shocking is the fact that there is no garlic. For anyone who knows me or has followed this blog for some time, you may have noticed that almost every savoury recipe I have starts with garlic – in fact, I will be providing you in a few weeks with a recipe which has two whole bulbs of garlic in it.
Back to classic carbonara, the only things in the sauce are olive oil, guanciale (pork cheek), egg, pecorino cheese and pepper (and maybe some salt – that depends on you). To make this, you first cut the pork into small cubes and fry it in the olive oil until all the fat has rendered out. You then whisk together the egg, cheese, salt and pepper. The still hot, cooked pasta is added into the pan with the pork followed by the egg mixture and everything is then stirred until the egg has thickened from the latent heat in the pasta and the pan. You can then serve the dish and garnish with more cheese, pepper and sometimes fresh herbs.
The recipe below is a great way to enjoy carbonara without the meat – great for vegetarians or people who don’t eat pork. There is an alternative to the classic carbonara, created by Roman Jews where the pork is replaced with carne secca, a cured, salted beef. Alternatively, you could just have the pasta with the egg and cheese sauce and forgo any sort of meat or veg if you do not want to meddle with the tradition too much.
I hope you enjoy the recipe as much as I did when I was making it. I discovered that a little goats cheese instead of some of the parmesan works wonderfully well with the mushrooms so why not give that a go too if you like this?
Time: 20 minutes
Cost per portion: around £1.25
3 tbsp olive oil
1 small onion
4 cloves garlic
1 whole egg
2 egg yolks
80g pecorino romano or parmesan cheese (I prefer parmesan myself)
1½ tsp salt
5-10 grinds of black pepper
1 tbsp chopped parsley (optional)
Place a pan of water onto the stove to heat. Add 1tsp salt.
Destalk the mushrooms before chopping them into quarters. Chop the stalks in half lengthwise
Heat a large empty pan for about a minute.
Add the oil to the pan. It should begin to shimmer immediately and coat the base of the pan.
Tip in the mushrooms and gently toss to coat with the oil.
Leave the mushrooms for around five minutes until they begin to brown. They will release liquid in this time which will boil off immediately. At this point, you should begin to cook the pasta in the water you heated earlier.
Gently stir the mushrooms to turn them over so they begin to brown all around.
While the mushrooms are cooking, finely dice the onion and slice the garlic thinly.
In a bowl, whisk the eggs and yolks before grating in the cheese and whisking again.
Add ½ tsp salt and the pepper to the egg mix and whisk again.
Once the mushrooms have browned, add the garlic and onion.
Stir while they are cooking to avoid the garlic burning. You don’t really want to brown, just cook them through.
Drain the pasta just before it is fully cooked as it will finish cooking with the mushrooms. Make sure to reserve a cup of water from the pasta before you drain it.
Add a quarter of this reserved water to the mushrooms. The water will boil immediately and deglaze the pan, lifting up all of the mushroom flavour that is stuck to it.
Tip the pasta into the pan with the mushrooms and continue to cook until all of the water is gone. Turn off the heat and leave for two minutes to cool a little.
Whisk one third of the remaining water (60ml) into the egg mix. This will temper the eggs so they do not scramble when they hit the hot pasta.
Tip the egg mix into the pasta and stir continuously for a few minutes until the liquid has thickened into a creamy sauce as the egg cooks. Make sure to stir across the whole base of the pan to ensure the egg doesn’t cook unevenly. If the sauce gets too thick, add a little bit of the reserved pasta water.
Stir in the parsley and serve.
I hope you enjoyed the recipe. If you are a fan of mushrooms and pasta, why not check out my mushroom pasta bake – it is one of the first things I posted on this blog; if you are vegetarian just ignore the chicken in it as the dinner works perfectly well without it. If you are looking for something a little bit more on the sweet side, why not make yourself some miniature almond cakes? They are divine.
Have a good one and I will be back next weeks with a deliciously flaky baked dish.