My Essential 12 tips for a Successful Christmas Dinner.
Christmas is really a once-a-year dinner party. And this is my guide to having a Successful Christmas Dinner, without all the stress.
My Blog
Try A Beautifully Light Helston Pudding, My Easy Christmas Dessert.
Beautifully light Helston Pudding. It’s easy to make comfort food which makes a light alternative to Christmas Pudding. I have put in a couple of minor changes to make it even more Christmassy, and served it with an orange brandy sauce.
Making The Best Basil Pesto.
In my opinion this is the best basil pesto you can make. I hate the off green sludge sold as pesto in the supermarkets. You can be sure its not made with the best of ingredients. It’s dull, flat flavour could put you off pesto for life, if you didn’t know better.
I want to see the ingredients I am using. This version of pesto has diced Parmesan Cheese and whole pine kernels though the sauce to give texture and added interest to any Pasta Pesto.
To put this into perspective, I once bought a jar of Harissa. A Smokey, peppery, red chili paste used in middle eastern cookery. When I studied the ingredients on the jar the main ingredient was not peppers or chilli, but Beetroot! Working on that basis the best part of my shop bought pesto may be grass clippings…..
The Best Basil Pesto.
This is my version of a classic Italian Pesto alla Genovese. Rather than been totally smooth I like my pesto to have some texture and show off the ingredients it made with.
If you’re a traditionalist this is a job for the mortar and pestle. If not, or if time is short use a small food processor. DON’T use a blender it will take all the character out of the pesto and emulsify the cheese into the oil.
A word on Parmesan Cheese.
For the cheese use a Parmesan or Pecorino as you prefer. I use Grana Padano Parmesan as I think it’s a waste to use good Reggiano in the sauce. Keep that for serving on the pasta or treating yourself with a glass of wine.
DON’T whatever you do buy the small tubs of ready grated cheese. You can get good pre-grated parmesan buy the stuff in the tubs smells like old socks. I have a theory relating the contents of the tubs. If you grate your own cheese, you will have noticed the thick skin that sits just under the thin rind. Grate a little of the skin and you will find it smells just like the cheap grated cheese. And personally, I think that’s what is in the tubs. Its Parmesan Jim, but not as I know it!
Rant over, let’s get going.
You will need.
Mortar and pestle or small food processor.
Chopping board and knife.
Small frying pan.
Fine grater.
Bowl scraper.
Small jar or ice cube tray for storage.
The Best Basil Pesto.
Makes about 300ml – 345g.
80g basil leaves – no stalks.
70g pine kernels.
40g grated parmesan cheese or pecorino if you prefer.
45g Parmesan cut into 4mm dice.
125ml light fruity olive oil.
large pinch flaky sea salt.
2 good cloves of garlic, 3 if they are small.
Extra sea salt and mill pepper as needed.
Heat a small frying pan over a medium heat. Add the pine kernels and toast them gently, keeping them moving all the time, turning from top to bottom. We only want to toast the pine kernels to a light golden brown. Its very easy to burn them so be careful. If you burn them, don’t use them. It’s a good idea to have some spare on hand just in case. Keep any leftovers in the freezer to keep them fresh until you need them. When the kernels are ready tip them onto a plate to cool down completely.
Peel the garlic and remove any green shoot from inside the clove. Add the sea salt to the garlic and crust to a smooth paste.
Place the garlic / salt paste into the mortar or processor and add 40g of the toasted kernels. Throw in a couple of tablespoons of olive oil and work to a smooth paste. Use a light olive oil, not a dense peppery one or it will mask the fresh flavours. DON’T as some chefs advocate use vegetable oil! They will argue that the vegetable oil allows the flavour of the basil to come through. Bull%**t, they are just trying to save money and increase their profits.
Add the basil leaves to the mix and break down to a paste adding more oil as needed. I only use the basil leaves to make the pesto. Some people will add the finer stalks to the mix, again to save money. The choice is up to you, but I find the stalks can cause the pesto to discolour.
I wouldn’t mind betting the stuff in the jars has the stalks included, and God knows what’s in the mix.
Now we have a nice green sauce add the grated parmesan and any remaining oil. Don’t overwork the mix, we don’t want the cheese to become emulsified into the oil.
Finally, stir in the diced cheese and reserved pine kernels, check your seasoning and your ready to go. Store the pesto in a narrow-mouthed jar with a layer of olive oil on top to keep the air out. It should be good for about a week in the fridge. To store it longer its best frozen, again ice cube trays are the most convenient method.
TIP,
If you don’t have a greenhouse or polytunnel to grow your Basil don’t worry. Buy two or three fresh plants in the supermarket. Keep then in the kitchen near a window and out of draughts. Water them regularly with some house plant food and they will triple in size. That will give you a steady supply of fresh basil, cheaper and fresher than buying it in packets.
For me this is a essential store cupboard staple. Never mind pasta, it’s a great accompaniment to vegetable dishes like my Courgette and Tomato Tarts. Brilliant with fish, and a spoonful of pesto transforms a simple mashed potato. Give it a try….
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Make your own Easy Fresh Tomato Pasta Sauce.
Make your own Fresh Tomato Pasta Sauce, it’s easy! Enjoy the flavor of italy at home in less than 45 minutes.
How to make your own Tomato and Chilli Jam.
Easy to make Tomato and Chilli Jam. One taste and your hooked! Great with meats and shellfish. The possibilities are endless
How to Make Blackberry Jelly, and why fruit jellies work.
Want to know how to make Blackberry Jelly? It’s not that difficult, and so satisfying to make the best of the (free) autumn harvest. If your north of the border you will know this as Bramble Jelly. Whatever you call them it’s great fun collecting the fruit on a warm sunny afternoon.
When your collecting, expect a few war wounds from the spiky stems and keep away from the main roads. Stick to country lanes where the traffic is light. The berries won’t be covered in pollution from traffic and you’re less likely to be flattened by a passing lorry. Do be sure what you are gathering is edible. There are plenty of good books and websites to help you. The golden rule is if you’re not sure, don’t use it.
Gather with care and don’t strip a bush of fruit, take a few here and there and move on to the next bush. There will be plenty for all and remember that wildlife needs the autumn harvest more than you do.
Blackberry Jelly.
You will need.
Wide thick based pan.
Colander or sieve.
Heatproof spatula.
Saucer and / or probe thermometer.
Jam funnel.
Jelly bag or sheet of muslin cloth.
Measuring jug.
Sterilised jam jars and lids. Check out the food files page on how to do this.
Waxed paper jam covers.
Makes Roughly 600ml.
Stage 1.
750g Blackberries
1 Bramley cooking apple (roughly 200g)
225ml water
1 lemon
Stage 2.
Granulated or preserving sugar.
Why Jelly and not Jam?
Why go to all the trouble of straining all that fruit and then only using the juices. Why not just make jam? Well, you can, the classic recipe is equal weights of fruit and sugar cooked together with some water and lemon juice. Cook the fruit to 105˚c and transfer to jars just as we will do with the fruit juices.
So, what’s the problem? It’s those damn seeds. There are so many small hard seeds in the fruit that the jam almost becomes crunchy. You will be flossing the seeds out of your teeth for ages. And the texture of the seeds overtakes the flavour of the fruit.
To press or not to press.
Those of you that follow my ramblings will know I like to do things a little differently if I think it’s an improvement on the classic method or recipe. No change here. Recipes for fruit jellies will tell you to stew the fruit. Then hang the stewed fruits in a jelly bag or muslin overnight to let the juices drip though. Never press the fruit!
Well, I do. The above is fine is you want a nice clear jelly, and you have a fridge large enough to support a jelly bag and bowl. I don’t and I like to get the maximum flavour and yield from my efforts. The choice is up to you.
It’s all about the pectin.
Pectin is the key to a jam or jelly setting. Once the fruit has released its pectin and we have a specific density of sugar the two will react together and begin to gel. Adding a little acid (lemon juice) helps the reaction and gives the flavour a boost.
So where do we get pectin?
Well, some fruits are naturally high in pectin. These include Blackberries, Redcurrants, Quince, Tart Apples, Rowanberries, Lemons, Limes, and Cranberries.
Low pectin fruits include. Raspberries, Strawberries, Pears, Blueberries, Peaches, Apricots and Pineapple.
So how do we make a jam or jelly with a fruit that is low in pectin like strawberries? We simply add pectin. This can be done in different ways.
The simplest is to method is just to use jam sugar.
You can make a stock with a high pectin fruit like Redcurrants and add that to your fruit instead of water.
Or you buy Pectin Powder or liquid and add it in to the pan. Liquid can be added with the fruit to the pan. Powder should be mixed in with the sugar before its added to the fruit.
Know your sugar?
You will come across recipes that ask for granulated, jam, or preserving sugar, but what’s the difference?
Granulated Sugar is the basic for of refined sugar and a good economic choice for jams and jellies.
Castor Sugar is simply more finely ground sugar producing finer crystals. Normally used for pastry and deserts. Not recommended for jams and jellies as it contains an anti-caking agent to avoid lumps forming. This produced more foam and waste when cooked with fruits.
Preserving Sugar is a pure sugar with larger crystals. This dissolves a little slower than granulated sugar, reducing the chance of burning. The sugar also produced less foam while still allowing the impurities to rise to the top.
Jam Sugar is preserving sugar with added pectin. This is the easiest way of working with low pectin fruits. Don’t use it with high pectin fruits though, or you will end up with a fruit brick.
Know we know, so, let’s get on with it.
Have a probe thermometer on hand or place a couple of saucers in the freezer to get really cold. I do both.
Give the Blackberries a wash and drain well in a colander. Wash the apple and cut into rough dice about 1.5 cm across. Keep the skin on and include the pips. Tip the apple into the pan and add the fruit on top.
I like to add a little of the zest of the lemon as well as the juice to boost the citrus notes. Using a peeler slice off four strips of zest from the lemon then remove the juice.
Add the juice, zest and any pips liberated to the pan. Bring the pan to a simmer over a medium heat stirring from time to time. Pop on the lid and cook gently for twenty minutes.
I like to press the fruit lightly during cooking. A potato masher is ideal, just press lightly here and there, don’t overdo it and puree the fruit.
Draining the juices.
When the fruit is cooked set up your jelly bag or muslin over a suitable container to catch the juices. Ladle in some of the mixture and leave to drain. After about 10 minutes or so I give the mix a stir with a spoon then Lightly squeeze the bag to extract as much juice as possible.
When you are sure you have as much juices as possible empty the bag and repeat the process until all the mix is filtered.
Wash the pan and return the filtered juice to the pan measuring the volume as you do so.
For each 100ml of juices you will need 75g of sugar. I had 600ml of juice so used 450g of sugar.
The second cooking.
Bring the juice to the simmer then add the sugar. Stir to dissolve the sugar then turn up the heat to a fast simmer / gentle boil. Have your sterilised jars ready and turn on the oven to 100c.
As the juices simmer, a scum will be produced on the surface of the jelly. Use a small ladle or kitchen spoon to lift off the scum and discard. You may need to repeat this as the jelly cooks and reduced down
As the jelly cooks, water will evaporate, the flavour will be concentrated, and the sugar content will increase. When we reach the optimum sugar density, gelling will begin.
How do we know when we have reached setting point?
One way is to pour a little of the jelly onto a cold plate and as the jelly cools push a finger through it to see if it ripples up. If the jelly flows back together it’s not ready. If it ripples up to form a mound it’s ready to go into jars and be sealed.
This can mean quite a bit of messing about. Experienced jam makers can tell by the size of bubbles and how they move in the pan during cooking. Most of us however don’t make jams or jellies enough to be that familiar with the process.
Use a thermometer to insure setting.
I think the best and easiest method is to use a probe thermometer. As the contents of the pan become denser the boiling temperature increases. This means by knowing the boiling temperature of the liquid we know the density. Once the juices reach 105˚c your jam or jelly is ready.
You should get to 102˚c quite quickly but it can take an age to get up to 105˚c. Be patient, stopping the cooking too early means it won’t set correctly. As you get close to been ready pop your jars in the oven to warm up.
When ready, lift off any final scum that has formed and fill the warmed jars. Place a paper disc on the surface of the jelly and seal with the lid.
Let the jars cool then store in a cool dark place. Unopened it should last long enough to see you through to the next berry season.
Nothing beats homemade preserves. A couple of hours work will fill your cupboard with flavour it’s almost impossible to buy!
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Free Up Breakfast with a Berry Fruit and Oat Smoothie.
Why not start your day with this Berry Fruit and Oat Smoothie. There’s no better time of year to make this smoothie and free up breakfast geting the day off to a good start. All the goodness of fresh fruit with the health benefits of natural honey and oats.
Simple, Summertime Courgette and Tomato Tarts
Its mid-summer, the tomatoes are ripening, and the courgettes are going wild. These Courgette and Tomato Tarts are an ideal way of using up this seasonal bounty. And impressing your guests.
Discovering Appin, a Scottish haven of peace, and magic.
Discovering Appin, a haven of peace and magic. If you’re taking a stay in Oban, take advantage of the wealth of places to visit just a short dive out of town. Traveling north from Oban about 25 minutes drive is Appin, a rural coastal village on the shores of loch Creran and loch Linnhe.
Appin and the surrounding area is an oasis away from the hustle and bustle of the town. Yes, it’s Scotland and the weather is not always tropical but that doesn’t matter. With darkening clouds glowering over the mountains, slinking down to meet the swirling mist rising from the sea. It’s easy to see the magic and mystique of this amazing area. If you haven’t already, remember to check out our guide to Oban and what it has to offer.
Getting there.
From the south.
Travel north out of Oban, then turn off the main road to cross the Connel Bridge. This was originally a combined rail and road bridge. In the days when trains puffed in and out of the village to ferry passengers and fright.
Cross over the bridge and if the tides right you will see the Falls of Lora as the water flows out from Loch Etive to the sea. As the water is forced through the narrow straight’s strong currents and whirlpools form. A favourite place for Kayakers to test their nerve.
A few miles further on the village of Benderloch appears. Here you will find a handy shop and a nice single beach worth a visit on a nice day.
In a short time, you will cross the Creagan bridge (another ex-railway bridge) with views down Loch Crenan towards Fasnacloich and Beinn Sgulaird. Plenty of good walks in this area, (see below).
Six miles more brings you into the village of Appin. The village stretches onwards past the Old Inn Restaurant. Culminating in a steep rise with the Castle Stalker Viewpoint and café at the summit. Time for some refreshments and to take in the view down towards Port Appin.
From the North.
Traveling from Fort William continue south until you cross the Ballachulish Bridge. You will approach a small roundabout, take the turning to the left marked coastal route. Follow the coast road for about fourteen miles and signs for Appin will appear. Just as you see speed restriction signs the castle Stalker Viewpoint will be on your right-hand side.
Two Appins?
Yes, there are two Appin’s, the Village of Appin and Port Appin, in fact it’s all one but you might be forgiven in thinking they are separate. The term ‘Port’ in Scottish place names indicates a ferry landing point.
Let’s go and Explore.
From the Viewpoint, head back on to the main road and turn left. Continue to the garage then turn right, signposted Port Appin. Its single-track road, so take care to use the passing places and look out for walkers and cyclists. Shortly you will see Castle Stalker in the distance on your right.
Castle Stalker is one of the best-known castles in Scotland featuring on many a postcard and calendar. One of Scotland’s most romantic and much-photographed castles it occupies a tiny rock island close to Port Appin at Loch Laich.
An Iconic Castle.
The Castle which was built in 1320 by the MacDougall’s was passed to the Stewart Lords of Lorn in 1388 who finished it to its current form. The name “stalker” been a reference to Hunter or Falconer.
Its main claim to modern fame was its use as locations for Monty Python and the Holy Grail as “The Castle of Aaaaarrrrrrggghhh”. And in Highlander Endgame.
The Appin community trust have produced a soundwalk for visitors to Appin to guide you through the history geology and life of the area. This really add to a visit of the area and takes you deep into the past life of the area. Access to the download can be found at https://www.echoesofappin.org/
Once you have taken in the castle, carry on up the road to Port Appin. Here you will find a doctor’s surgery, shops, Hotels and the passenger ferry to the Isle of Lismore.
Time for shopping.
Park up opposite the Appin Stores stock up on some snacks and take in the Craft Shop next door. Here you will find the work of local artists and crafters producing unique gifts and memories of your trip.
It’s a short run down to the pier past the boathouse, housing the Appin Skiff, Nellie G. As you reach the pier the public car park and toilets are located on the left. The passenger ferry for Lismore leaves from the pier roughly on the hour. Bike hire is available, and a visit to Lismore should not be missed.
Stretching your legs.
Clach Thoul walk.
Opposite the pier you will find the Pier House hotel and behind the hotel starting in the car park is the Clach Thoul walk.
This is a fairly leisurely walk taking you around the peninsular with stunning views across to south Lismore. At the halfway point you will come across a sea arch Now high and dry and clinging to the cliff face. As you walk anti clockwise you will come into Airds Bay with a level track and wooded area. The walk finishes at a gate on the single-track road to the side of the Airds Hotel. You can of course do the walk, in reverse.
The wonderful thing about it is that whichever direction you take you will finish at one of the hotels to grab some refreshments and recover.
Jubilee Bridge walk.
Another favourite walk of mine begins at Castle Stalker. There is limited parking opposite the castle on the road out of Appin.
Leave the car there and take the path to cross the Jubilee Bridge to the opposite shore. This connects you with the main cycle path. Turn left and the path will lead you past the old Appin station and on to the castle pier. You are much closer to the castle here, a good place to take photographs.
Venturing Further Afield.
There is an abundance of places worth visiting if you are staying in Appin. Whether you’re a hill walker or just taking the family out for a stroll you won’t be disappointed.
Head back onto the main road (A828) making a turn right heading towards Oban. Just past the Creagan Inn you will reach a small roundabout. Take the first exit onto the old road around the loch now known as the Creagan Loop).
Glasdrum Woods are located about two miles down the road and has walks through an Atlantic Forest. The area is also well known for butterflies including the rare Chequered Skipper.
Fasnacloich.
Keep going down the road past the old bridge over the river taking the single-track road ahead of you. Roughly, three miles on you will reach the end of the road at Fasnacloich and the gates to Glen Ure. Fasnacloich takes its name from the Gaelic “the tree in the rock.” Names after a pine tree which grew out of the top of a large rock in the area.
Murder Most Foul.
This part of Argyll is steeped in the history of the Appin Stewart’s. Colin Campbell ‘the Red Fox’ who was the owner of Glen Ure and supporter of the Hanoverian monarchy was factor and rent-collector of the surrounding King’s estates. He was allegedly murdered on 14th May 1752 by James Stewart of the Glen who was subsequently hanged.
Robert Louis Stevenson based his novels ‘Catriona’ and ‘Kidnapped’ on the story of the murder of The Red Fox of Glen Ure in the Appin area.
The Fairy Bridge.
Park outside the gates in the car park and walk up the Forestry Commission designated path (on the other side of the road) towards the viewpoint of Glen Ure (keeping the road you’ve just come up) on your left. Just as you’re about to turn back on yourself you’ll see a small overgrown deer-path which goes over a small burn
Take this small over-grown path and walk about five minutes and you’ll discover the Fairy Bridge. This small, quaint bridge with upthrust stones along the edges spans a small burn and waterfall. The location has a magical air and remember to greet the fairies as you cross or bad luck will befall you!
Take the same path back to where you came off the main path then continue on the higher pathway, and you’ll come to an information board looking towards Glen Ure the home of the Red Fox of Appin Murder.
Sutherlands Grove.
This can be reached by either retracing your steps to the old bridge over the river and continuing on the Cregan loop. Or by making you way back to the main road and crossing the loch over the new bridge, again heading towards Oban on the A828
Just over two miles after crossing the bridge the turning to Sutherland Grove will be seen on the left. Just before Barcaldine Primary School.
Sutherlands Grove has a number of trails through ancient Scots Forest. Take the walk up the Abhainn Teithil burn and cross at the gorge or carry on towards a reservoir deep in the woods. Remember to lookout for the troll at the bridge!
In need of a beach?
There are two beaches within a short drive of Appin.
Heading south towards Oban. Reach the village of Benderloch and look for a car park opposite the shop. From there it’s a five-minute walk to the beach comprising of shingle and sand. It’s a large beach so great for tiring out the kits or walking the dog. Then pick up an ice cream in the local shop.
Heading north towards Fort William. As you reach the village or Duror you will see a graveyard on your left. The road winds left and right, so slow down and look for a turning to your left. It’s a single-track road with houses on one side with a small sign to Coul Bay. Follow the road along and you will come to the beach with parking places available. The beach is sandier than Benderloch and has some great walks along the rock shore at the far end. One of my favourite places.
Well, that’s it, look forward to seeing you around. For further info have a look at https://www.appin.scot/ the community information website.
Accommodation and Food.
The Airds Hotel and Restaurant.
The Pier House Hotel and Restaurant.
Creagan Inn, Bar and Restaurant
Enjoy life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Discovering Oban, The gateway to the isles.
Discover Oban, jewel of the Scottish west coast. Gateway to the isles and seafood paradise.
How to make, Rosemary and Red Onion Focaccia Bread
Homemade Focaccia bread is a joy and very versatile. It’s sure to become a family favourite, and a great accompaniment to a BBQ or picnic.
The Best, Walnut Bread, Rich, and Delicious
Rich, and delicious, Walnut Bread is a perfect bread to serve with cheese at a casual lunch. Or as part of a dinner party meal. Savoury yet sweet it’s very moreish and is just as good lightly toasted and served with butter.
If you’re not familiar with making bread. Read our page on Making Bread at Home for all the information and tips you need to make your own great bread.
Makes two small loaves.
Ferment.
2tsp – 7g dried yeast
3 tbsp water at blood heat
Good pinch flour
The dough.
330g granary flour
½ tsp- 3g Salt
45g unsalted butter
25g dark brown sugar
190ml milk at blood heat
60g chopped walnuts
60g sultanas
Oven temperature 200˚c 395˚f
You will need.
2 x 1lb loaf tins with liners
Mixing bowl or mixing machine
Small saucepan
Bowl for the milk
A fine sieve
Small bowl for the ferment
Measuring spoons
Chopping board and knife
This is a complex bread enriched with brown sugar, sultanas, and walnuts. All of this can be a struggle for the yeast to cope with, so a ferment is used to help the bread prove. Look up our post on ‘What is Yeast a baker’s guide’ to get the lowdown on how to use yeast and get the best from it.
How to make, a ferment.
Put the flour into a clean mixing bowl and add the salt. Mix the yeast with the lukewarm water in a small bowl add a good pinch of flour stir in and leave to stand for 15-20 minutes. The contents of the bowl should be light and bubbly when ready for use.
Getting organised.
To enhance the ‘nutty’ flavour of the bread we are going to toast the butter and make nut brown butter. The French term for this is ‘Beurre Noisette which is commonly used at a dressing for fish, pasta, and vegetables.
Before you start whisk the milk and sugar together in a small bowl. Have a small fine sieve ready and keep both to hand.
How to make, Beurre Noisette.
Dice the butter and pop into a small saucepan. Place the pan over a medium heat and watch it closely. This will need your undivided attention. You can go from Beurre Noisette to Beurre Noir (black butter) very quickly.
Watch the pan like a hawk. The butter will begin to foam and make a crackling sound as the moisture is driven off. After a couple of minutes, the foaming will slow down the noise from the pan become quieter. You are now seconds away from been ready. The butter will start to become golden brown with a light crust on the surface.
Immediately strain the butter through the fine sieve into the milk and stir well.
If you think the butter has gone too far DON’T put into the milk. You will just waste everything. Get some fresh butter and have another go. Don’t worry once you have mastered it its quite straightforward.
Making the dough.
Put the flour and salt into a mixing bowl with the dough hook attached and mix on a slow speed. Pour the milk and butter mixture into the flour a little at a time. Then add the ferment water which should now be actively bubbling with yeast.
Mix on a low speed for 10 minutes to stretch the dough after which it should be soft and elastic.
Roughly chop the walnuts and add them to the dough with the sultanas.
Remove the dough hook then cover the bowl with a cloth leave in a warm place (about 25°C/75°F) for the dough to rise. This will take about 1 hour.
Moulding the dough.
Tip the dough out onto the work surface and ‘knock back, the dough. Do this by punching it with the heel of your hand 2 or 3 times; this will release some of the gases in the dough. Then fold the dough over three or four times to spread the yeast cells through the dough.
Roll out the dough into a long sausage shape and divide into 2 pieces. Place the dough ‘sausages’ in the lined tins and cover with a tea towel. leave the tins in a warm, draught-free place to ‘prove’ for about 45 minutes. When ready the loaves should have almost doubled in size.
Alternatively, the dough can be formed into small loaves on a baking sheet.
Baking the bread.
Bake the bread in the preheated oven for 25 to 30 minutes.
When baked turn the loaves out of the tins onto a wire rack to cool completely before use. Use within three days or freeze for later use.
Tips.
A packet fast action yeast can be used instead of the dried yeast if wished.
To add even more flavour, try the addition of ½ tsp of chopped fresh rosemary leaves into the dough.
Do give this bread a try. I guarantee once you have, it will become a regular treat.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
A Simple Springtime, Pea and Wild Garlic Houmous
Pea and wild garlic houmous. A versatile taste of spring, fresh and light.
Yet easy to make.
Sinful but Nice, Clotted Cream Brûlee with Grenadine Rhubarb.
An indulgent dinner party desserts to impress your friends.And what’s even better, you can make both components the day before.