Author Archives for thekinderbakery

Neapolitan Pizza 80% Biga

neapolitan pizza

Biga Recipe

  • 200g tipo 00 flour – caputo blue
  • 1g yeast
  • 160g tepid water

Mix the Biga ingredients together, cover and let the mixture rest for 2 to 3 hrs at room temperature. Once rested place the Biga mixture into a sealed container and leave in the fridge for 24 to 48hrs.

The Biga will develop unimaginable flavours and adds a lovely texture to your finished pizza dough

Pizza Dough Recipe

  • 1kg tipo 00 flour – caputo blue
  • 7g yeast
  • 20g Salt
  • 650g tepid water
  • Rested & fermented Biga

Mix the flour,salt and yeast together break up the sticky Biga add pieces to the flour mixture. Add all the water and mix until everything comes together. Kneed for 10 minutes until you have a nice smooth dough ball.

Cover the dough and allow to rest for 2 to 3hrs at room temperature. Once rested place the dough into a sealed container and leave in the fridge for 12 to 24hrs

On the day you are making your pizzas take the dough out of the fridge so the dough comes slowly to room temperature. Ball up in 250g 2 hrs before shaping your pizzas, this allows enough time for the dough to relax after tightening into dough balls

Tips

  • Add the smallest amount of olive oil to the container your resting the dough in – this makes the dough come out easily
  • Keep the dough balls separate, either use single containers or give enough space so the dough balls don’t come together, if they do add lots of flour to the sides before splitting apart.
  • Let the dough come to room temperature before balling – cold dough is difficult to shape and doesn’t rise as well when baking
  • when shaping pop any little air bubbles that come on the outer edges.
  • Add a very small amount of semolina flour to your wooden peel – not to much otherwise it can burn.
  • make sure your pizza slides on the peel before going into the over.
  • Bake at a stone temperature of 400deg to 450deg no higher otherwise you will burn the base before toppings are cooked . I find 400deg is the best all round temperature

Brian’s Gravy

"Brian's

  • Servings: "
  • Difficulty: "easy"
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Brian's Gravy

  • Beef Brisket Juices
  • 2 tlps corn flour
  • 1 oxo cube
  • Dash of soy sauce
  • Dash of Worcestershire sauce
  • 1/2 tps of red current sauce
  • White paper
  • Veg water

Mix a paste with the meat juices,corn flour, oxo cube,soy & worcestershire sauces

Cook out, adding veg water & red current sauce until you have the correct viscosity.

Add white pepper and salt if need

Pour on your roast and enjoy the experience
Happy cooking

Chicken Tikka

IMG_3872

"Chicken

  • Servings: "
  • Difficulty: "easy"
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Ingredients

1kg fresh chicken
2 tbsp mustard powder
1 tbsp ginger powder or use fresh minced
1 tsp cumin Powder
1 tsp Salt
¼ tsp chilli powder
1 tbsp garlic powder – or use fresh minced
2 tbsp mango chutney
1 tbsp mint sauce
2 tbsp coriander powder
2 tbsp garam masala
2 tbsp mustard oil or vegatable oil
1/4 tsp orange food colouring (optional)
300g natural yoghurt

Method

Cube chicken into large pieces, mix all the ingredents together and coat the chicken.

Place the coated chicken into the fridge to marinate preferably over night.

Cook on a weber Bbq for best results.
Serve

With cumin pilau rice and loads of ale, most of all "enjoy"

A nice addition after cooking is to squeeze fresh lemon over the bbq chicken and sprinkle with fresh coriander

Lovely !

Spicy Turmeric & Cumin Potatoes

Ingredients

6 Medium sized Maris Piper potatoes
2 tbsp rapeseed oil
1 tsp turmeric powder
1/4 tsp hot chilli powder
1 tsp cumin seeds
1 full fresh lemon
1 bunch of fresh coriander – chopped

Method

  1. Peel potatoes, cut into bite size pieces
  2. Add the turmeric to boiling water, par boil the potatoes for approximately 7mins until tender but not falling apart.
  3. Drain the potatoes and allow to steam dry for a few minutes
  4. Add rapeseed oil to a large frying pan, fry the cumin seeds until they start to colour making sure they do not burn
  5. Keeps tossing the potatoes in the oil until they start to colour and as you toss the potatoes sprinkle in the chilli power
  6. Sprinkle with the chopped coriander, add the lemon juice just before serving

Enjoy !
Full Chuffa

Dal Fry

IMG_4041

Dal Fry

Dal Fry

  • Servings: 5
  • Difficulty: easy
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This dal fry dish is a traditional home style recipe from Manoj Pasad who lives in mumbai, the dish has layers of flavor.

Ingredients

5 handfuls of toor dal (pigeon peas) soaked for 3 hrs in water
You can also mix 3 to 4 different dal like tur dal, masoor dal, chana dal, moong dal
3 tbsp rapeseed oil
1 onion
3 cloves garlic
fresh ginger – same amount as garlic
2 fresh green chillies, more or less depending on taste
1 tsp mustard Seeds
1 tsp cumin Seeds
¼ tsp Salt
2 small cinnamon stick chunks
¼ tsp chilli powder
¼ asafoetida
½ tsp coriander powder
½ tsp turmeric powder
½ tsp garam masala
½ fresh lemon juice
6 cloves
2 whole fresh tomatoes
Fresh Coriander to your liking

Method

  • add the rapeseed oil in to your cooking wok or pan, heat to a medium temperature.
  • add the mustard seeds & cumin seeds, turmeric powder, asafoetida, add the cloves & cinnamon pieces along with green chilli, ginger and garlic. cook slowly until they turn light brown, 2 minutes maximum,
  • add the onion and cook until onion turns pinkish in colour
  • add the finely chopped tomatoes and cook for 3 to 4 minutes
  • Before you start this procedure boil your tur dal for 7/8 minutes and keep it ready
  • add the boiled tur dal, add the chilli powder ,coriander powder & the garam masala powder, cook until fragrant. Add lime (lemon) juice to taste, cook until you get the right consistency adding water if needed.
  • add the fresh coriander

Serve

With cumin pilau rice and loads of ale, most of all “enjoy”

 

 

 

 

 

 

 

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