Discovering Oban, The gateway to the isles.
Discover Oban, jewel of the Scottish west coast. Gateway to the isles and seafood paradise.
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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.
Quick and Easy, Ricotta Hotcakes.
With Honey Butter and berry fruits.
These Breakfast Ricotta Hotcakes are great served in the morning along with preserves or alongside a cooked breakfast. Neutral in sweetness, light and airy they also can be used as a pre-dinner canape topped with smoked salmon and lime cream. Similar to a Scottish pancake
Today I’ve served them with honey butter and fresh berries as a light breakfast dish.
You will need: –
Two medium mixing bowls
Two whisks
Small bowl
Non stick frying pan or griddle pan
Tablespoon
Pallet knife or fish slice
A4 sized piece of greaseproof paper.
Tea towel
Honey butter.
80g unsalted butter – soft
Small pinch salt
4tbsp good honey
Ricotta Hotcakes.
Makes 7
110g Riccota
95g milk
80g plain Flour
2 eggs (separated)
¾ tsp baking Powder
Pinch salt
Firstly, make the honey butter.
Beat the soft butter in a small bowl until smooth. Add the salt then work in the honey in two or three batches. Spoon the butter on to the greaseproof paper about 7cm from the top of the sheet in the centre. Fold the top of the paper towards you squeezing the butter outwards. Continue pulling the sheet down to form a tube of butter about 3cm in diameter. Then put the whole thing in the fridge to firm up. If you wish the butter can be made well ahead of time and stored in the freezer for up to three months.
For the hotcakes.
Separate the eggs, placing the whites in one bowl and the yolks in the other.
Whisk the ricotta, egg yolks and milk together until the mixture is combined. Don’t worry if the mix looks slightly lumpy, that just the texture of the cheese.
Sift the baking powder and salt into the flour then add the dry ingredients into the cheese mix until just combined.
Using a clean whisk beat the egg whites to soft peaks then fold them into the cheese and flour mix. Don’t over mix when adding the whites. A few traces of egg white left in the batter are fine.
To cook the hotcakes.
Place a little butter onto a griddle plate or frying pan hot pan over a medium heat (the butter should sizzle on contact but not burn) then spoon 2 tablespoons of mixture into the pan to form a cake about 10cm in diameter.
Cook the hotcake for three to four minutes on one side (you should see bubbles rise to the surface) then turn the hotcake over with a spatula and cook for two minutes on the second side.
Place the cooked cakes between a folded tea towel until you have all the batter cooked.
To serve.
Stack up the warm hotcakes and top with two or three slices of honey butter. Let the butter melt and oose down the sides of the hotcakes, then scatter with berry fruits.
Alternatively serve as part of a cooked breakfast, they are fantastic with bacon and eggs in place of toast.
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
Arisaig and Morar.
Sample Arisaig and Morar, one of the outstanding areas of the Scottish west coast
How To Grow Your Own Tomatoes.
Grow your own tomatoes at home. It’s easy and if I can do it anybody can.
Easy Potato And Spinach Curry.
This easy potato and spinach curry (Aloo Palak) is a healthy mild curry ideal as an accompaniment or a main dish. I find it a nice change to be meat free every now and again. But that doesn’t mean we have to do away with flavour as well. Serve it with naan bread and a lentil dal. for a quick easy meal.
This is my version of an aloo palak. I have used small skin on potatoes cut into wedges. I prefer this as it gives more texture to the curry and makes it quick to cook. You can of course use a main crop potato peeled and cut into pieces. If you are taking this route, use a firm variety of potato like Desiree or Charlotte. Par boil the potato pieces for a few minutes before beginning to cook the curry.
Easy potato and Spinach Curry
Serves two as a main dish or four as a side dish.
Cooking time – roughly 25 minutes.
500g small potatoes, Charlotte or similar
1med red onion
2tbsp ghee
½ tsp coriander seeds
½ tsp cumin seeds
2tbsp ginger-garlic paste
¼ tsp mustard seeds
½ tsp ground turmeric
2tsp garam masala
½ tsp salt
2 green finger chillies
80ml+ coconut milk
200g baby leaf spinach, washed and dried
3tbsp chopped coriander leaf
To serve
Chopped coriander leaf.
Kashmiri chilli powder
You will need:-
Chopping board.
Sharp knife
Measuring spoons.
Mortar and pestle.
Silicone spatula
A wide, not too deep pan with a lid, a wok is ideal.
Preparation.
Take the potatoes and cut each one in half, the in half again to make small potato wedges. Put them into a bowl and cover with water until needed.
Using a small mortar and pestle crush the coriander and cumin seeds down to a coarse powder. Then peel and thinly slice the red onion.
The flavour base.
Place your pan or wok over a medium heat and add the ghee and crushed coriander and cumin. As the ghee begins to heat up the spices will start to foam and crackle in the pan. Let them cook for two or three minutes but take care not to burn them.
Add the onions to the pan, toss them over in the spices and cook for a couple of minutes. Then add the ginger-garlic paste, this is our flavour base.
Cooking the potatoes.
Add in the potatoes and dry spices. Let the pan cook steadily, turning the contents over to thoroughly coat the potatoes. Then add 60-70ml of water. Place the lid on the pan and let the potatoes cook 10-15 minutes depending on the size of the wedges.
Add the coconut milk to the pan together with the salt. Prick the chillies all over with the point of a knife and stir into the curry. If your brave you can slice the chillies, but this will make the curry much hotter. Try one chilli first, you can always add more later. Return the lid to the pan and cook for another five minutes
The rest of the cooking takes place without the lid. Keep the pan on a steady simmer until the potatoes are cooked through. The aim is to evaporate 80% of the coconut milk to make a moist but not wet curry. If the pan becomes to dry add a little more water.
The final stage.
When the potatoes are cooked (but not mushy) and the liquid has nearly all gone add the spinach and fold in. At first it will look like far too much spinach, but it will quickly wilt down and coat the potatoes.
Fold in the chopped coriander and have a taste to check the seasoning, then add a little more salt or chilli as you wish.
To serve pile the curry into a shallow bowl. Sprinkle with more chopped coriander and a dusting of Kashmiri chilli powder. Then dig in….
Quick, easy and very tasty, what’s not to like? It’s a one pan dish so your can have it on the go while you prepare your main dish.- Give it a go.
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
Easy Soda Breads to Make at Home.
Make these easy soda breads at home. It’s so satisfying and rewarding everybody should be doing it.
Make Your Own,- Welsh Cakes.
These homemade Welsh Cakes are easy to make and are a great addition to an afternoon tea spread. They are a variation of a griddle scone and shortbread, lightly spiced and finished with a coating of sugar.
Stunning, Mango and Coconut Tarts,
with crystallised ginger and lime syrup.
These delicious, mango and coconut tarts are great served as a memory of summer in the middle of winter. Filled with coconut pastry cream and topped with fresh mango and lime syrup they never fail to impress. Serve them as a dessert, or as part of a dessert selection. And they make a stunning addition to an afternoon tea.
Working ahead.
On the face of it they may look daunting. But don’t be put off, all the component parts can be made a day or two in advance making it a straightforward process to assemble the tarts and impress your guests. I have described each component separately here as I think it’s important to think of each element independently. Any part of this could be used in different dishes. Think of this as four recipes in one.
Delicious, Mango and Coconut Tarts
Makes four.
Rich Almond Shortcrust Pastry.
This is a great pastry for smaller tarts, crisp without been tough. Half a recipe is enough to make four by 7cm tart shells. Go to our post on ‘How to use perforated tart rings‘ if you need help to produce the tarts. I’ve done this as two separate posts to simplify the process. Of course you could use the same fillings below with any small pastry tart shells.
125g unsalted butter (soft)
75g icing sugar
45g ground almonds
50g egg yolks (2 med)
210 plain flour
pinch salt
How do i make the pasty?
Place the soft butter, salt, and icing sugar into a room temperature bowl and cream together. Beat the mixture until it is light and fluffy then fold in the ground almonds followed by the egg yolks.
Fold in the flour taking care not to overmix. Turn the dough out onto the work surface and form into a flattened ball. Put the dough inside a plastic bag and chill in the fridge for at least an hour before use. You can of course make the pastry ahead of time and freeze it until needed. It should keep about three months in the freezer.
While the pastry is been made, and baked it’s a good time to make the syrup and crystallised ginger to go with the tarts. Both can be made well ahead of time and can also be stored in the freezer ready for use.
Crystalised ginger strips.
2tbsp (heaped) very thinly cut matchsticks of fresh ginger
6tbsp water
8tbsp caster sugar
Dash lemon juice
caster sugar to coat the strips
You will need a small saucepan, with a fine sieve. A shallow tray covered with a layer of caster sugar and two forks.
Half fill the small saucepan with water and add the ginger strips. Bring the pan to the boil, then strain the pan into a fine sieve discarding the water. This will take a little fire out of the ginger and soften the texture. Add the measured water, sugar, and lemon juice to the pan and return to the heat. One the pan is simmering, and the sugar has dissolved add the blanched ginger and cook on a steady simmer for about five minutes.
Coating the ginger.
The syrup should now be thickened, just a bit thinner that runny honey. Remove the pan from the heat and using a fork, lift some of the ginger strips from the syrup. Let them drain on the fork for a few seconds then drop them onto the tray of sugar. Take a clean fork and coat the ginger in sugar aiming to get individual strips of ginger coated all over in the sugar. Go back to the pan again, remove more ginger and repeat the process. Make sure you don’t mix up the forks and get into a sticky mess.
Once all the ginger is coated leave it on the tray for ten to fifteen minutes to cool and set then separate the ginger from the sugar and store it in a small airtight container until needed. If moisture is kept away the ginger it will keep for a few weeks.
Tip.
Don’t throw away the left-over sugar or syrup. Use the sugar in baking and the syrup will have a wonderful ginger kick which can be used to glaze a cake or sponge. Store it in the fridge or freeze it for later use.
Lime syrup
120ml water
130g caster sugar
Juice of a lime
2 peeled strips of lime zest
½ star anise
1 small green chilli (a green finger chilli is ideal)
1cm cinnamon stick
This is a wonderful accompaniment to any fruit-based dessert particularly tropical fruits. Try it to lift a Panna Cotta or to compliment a Lemon Tart. Its best made the day before but it’s not essential.
Place everything apart from the chilli into a small pan and bring to the simmer. Don’t let the pan simmer more than a couple of minutes or you will get too thick a syrup. Pour the syrup into a bowl and let cool slowly. This will give time for the flavours to develop.
Storing the syrup.
When the syrup has cooled take the chilli and stab it four or five times with the point of a small knife, DO NOT cut it open. Add the chilli to the syrup, cover the bowl and place the syrup in the fridge. If possible, leave the syrup overnight but remember to remove the chilli in the morning. The idea is to let the sugar gently pull the flavour out of the chilli without extracting too much heat. This recipe will make more than you need. But as with the ginger syrup this can be stored in the fridge or frozen for later use.
Coconut pastry cream.
180g rich coconut milk
2 large egg yolks
35g caster sugar
8g plain flour
8g cornflour
1 fresh kaffir lime leaf
Icing sugar to dust over
You will need,
Medium saucepan
2 Pyrex bowls
Wisk
Silicone spatula
Small sieve
Preparation.
Take the can of coconut milk and give it a good shake then measure the liquid into a pan that’s wide enough to let you mix the contents of the well. Add the lime leaf then bring the pan to a simmer and turn off the heat.
Weigh the sugar, flour, and cornflour into a bowl large enough to take all the ingredients and mix to a paste. Use a little of the left-over coconut milk to loosen the mix if needed. Have a second medium sized bowl on hand which has a touch of oil rubbed around the inside. This will avoid the finished coconut cream sticking to the bowl.
On to the cooking.
Slowly whisk the warm (not hot) coconut milk into the bowl. Don’t tip it in all at once or you may get lumps. Pour the mixture back into the pan and return to a medium heat. Give it one last whisk then change over to a flat tipped silicone spatula to do the stirring.
Keep stirring the mixture all the time working the spatula back and forth across the base of the pan and around the sides. This action, combined with the flexible flat face of the tool keeping in contact with the pan will stop the mix sticking and burning. A wooden spoon just cannot do this.
Storing the finished pastry cream.
As the mixture gets near to the simmer it will begin to thicken and should become like thick porridge. As soon as this stage is reached, or if you see any signs of boiling tip the cooked pastry cream into the greased bowl. Remove the lime leaf then scrape all the cream out of the pan and flatten slightly with the spatula. Using a small sieve cover the surface of the cream with a thin layer of icing sugar the cling film the bowl over. The steam trapped under the film will turn the sugar to a syrup and stop a thick skin forming on the top of the cream as it cools. Let the cream cool completely before use.
To assemble the tarts.
You will need,
4 x 7cm blind baked individual tart shells
1 Medium Pyrex bowl
Whisk
Chopping board and knife
I large ripe, but not soft mango
1 passion fruit
70ml double cream
1 ½ tsp caster sugar
Dash vanilla extract
Disposable piping bag
Small spoons
Icing sugar to serve
Peel the mango and cut neat 1cm slices from the flesh then cut the slices into 1cm cubes. Use the offcuts to make a smoothie or eat them as chefs treats.
Pour the double cream into one of the bowls and add the vanilla and sugar. Whisk the cream to a light peak, don’t over whish or the cream may curdle later.
Take the cooled coconut cream and give it a few beats with the whisk to break it up. Once it is smooth begin to fold in the whipped cream with a spatula. Once the cream is incorporated stop mixing, overdoing it may curdle the cream. You should have a mousse texture that will support itself if pushed up with a spoon.
Transfer some of the mousse to a piping bag. I recommend plastic disposable bags which are more hygienic than the old cloth type. They are made of recyclable plastic so once used can be washed and popped into your plastics bin.
Filling the tarts.
Trim about 4 cm off the point of the bag (never do that before you fill the bag!). Applying gentle pressure to the bag fill each of the tart shells just below the rim with the mousse.
Spoon a little of the lime syrup over the diced mango as if you were dressing a salad. Then using a small spoon top each tart with the diced mango. Finish each tart with a few strands of the crystallised ginger. Serve the tarts finished with flicks of the syrup, a few strands of ginger and a dusting of icing sugar.
Yes, that is a lot of work, but don’t be put off as I said at the beginning, its really four recipes in one. make the pastry the week before and freeze it until you need it. The syrup can be made a few days ahead or again frozen. The coconut cream and tart shells are made the day before. All you have to do on the day is fold the fresh cream into the coconut, dice the mango and put the tarts together. And remember very importantly, any of these elements could de used to make another dessert. So your never just learning one thing!
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
How to use perforated tart rings
Learn the technique of making small crisp tart shells using perforated rings. Great for entertaining with a variety of fillings.
Make Your own Ghee at home.
Make your own ghee at home. It’s easy to do and very versatile. You will get better quality for less money.