How to Make Easy Harissa Paste.
Harissa Paste is a condiment originating from Tunisia and one of those flavours that once tasted, you become hooked on. If you like spicy, rich flavours, then this is a must-have ingredient in your kitchen.
Tag: home made
Baking Simple Scones, Everything you Need to Know, 4 Recipes.
Baking Simple Scones at home is easy and very rewarding. Homemade scones are always a winner whatever time of year. But particularly pleasing enjoyed in front of the fire when the weather is disappointing.
How to Make Sweet Pickled Cucumber, No Cooking Required
Making Sweet Pickled Cucumber is a great way of using up excess cucumber and giving a rather bland food an enticing lift.
I decided to have a go at growing cucumbers this year. And I quickly discovered that they had teamed up with the courgettes in an attempt to take over the planet. Having bombarded the friends and neighbours with free cucumbers I still had more than we could deal with.
This led me into looking into new ways of using cucumbers in new ways. The obvious option was pickling, and after a few attempts I ended up with the version below.
As the cucumber is technically a fruit, I have married it with a slight Asian influence using ginger, chili, and coriander as a background. The result is a sweet, light, zingy pickle, which marries perfectly with fish, particularly cured fish. Of course, it’s equally at home at the BBQ, on a burger or lifting your lunchtime sandwich to new heights.
This is not a long-term pickle used as a preserve but more of a short-term chutney which helps to season and punch up the flavours of the item it is served with.
You will need.
- ½ Lt preserving jar.
- Chopping board and knife
- Fine microplane grater
- Colander and bowl
- Small bowl
- Wisk
- Scales
- Measuring spoons
Sweet Pickled Cucumber.
Fills a ½ Lt preserving jar.
- 1 small or ¾ a large cucumber
- ½ tsp table salt
- 45ml cider vinegar
- 35g golden caster sugar
- 6 coriander seeds
- A few dried chili flakes
- 1 piece stem ginger in syrup
- 1tsp stem ginger syrup
- 1tpsn finely grated ginger root
Sweet Pickled Cucumber, first stages.
The first task is to slice the cucumber, aim for slices about 3mm in thickness. Too thick and they become intrusive, too thin and the pickle will lack character. You can either use a sharp knife or a mandolin as you wish, whichever you feel safer with. The mandolin has the advantage of producing consistent slices but watch your fingers! There isn’t a chef on the planet that hasn’t cut themselves on a mandolin at some point.
Sweet Pickled Cucumber, salting.
Once all the cucumber is sliced take a colander set in a bowl and cover the base with slices of cucumber. Sprinkle the cut slices with some of the table salt, then add another layer of cucumber, then more salt. Keep going until all the cucumber and salt is used up. If you run out of salt don’t be afraid to use a little more to complete the process.
The function of the salt is to draw out some of the liquid in the cucumber. In turn this will season and crisp up the slices ready for the pickle.
Don’t be afraid of the amount of salt. Its not the volume of salt that will dictate the saltiness of the pickle but rather how long the slices are exposed to the curing.
When the slices have been exposed to the salt for 10 to 12 minutes, give then a good rinse under running cold water to remove all the salt. Don’t leave the slices sitting in water, drain them as soon as ready and tip them on to a clean cloth to drain.
Sweet Pickled Cucumber, the pickle.
I am flavouring the pickle with two types of ginger. Root ginger for its vibrant warmth, and stem ginger for a smoother sweeter flavour. I also like to add some of the syrup from the stem ginger as well for good measure.
Weigh the sugar into a small bowl then add the cider vinegar, and whisk together.
Then using a fine microplane grater grate a lump of stem ginger into the vinegar. Peel the root ginger (this is best done by scraping the root with a spoon). Then grate a teaspoonful of fresh ginger on top. Doing the grating this way will make sure all the sticky stem ginger finds its way into the bowl.
Add a teaspoon of the ginger syrup, followed by the chili flakes and coriander seeds. Give the whole thing a whisk, and it’s done.
Sweet Pickled Cucumber, assembly.
Take a sterilized half litre Kilner jar and cover the base with a layer of the drained cucumber. Spread a spoonful of pickle over the slices, then add more cucumber and more pickle. Repeat until all the cucumber is used pouring any remaining pickle into the jar. Lightly press the cucumber down with the back of a spoon, then close up the lid. Give the jar a shake to insure all the slices are exposed to the pickle.
You will notice that the cucumber slices are not covered with pickle, don’t worry that’s fine. Place the jar in the fridge for at least four hours, or better still overnight.
As the pickle reacts with the cucumber the volume of liquid will seem to increase as the cucumber sinks down a little in the jar. Store the pickle in the fridge ready for use.
The pickle will keep up to five days in the fridge and I think gets better after a couple of days maturing.
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.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
© Copywrite, John Webber. 2024
How to Make Cheese, Bacon, and Red Onion Muffins.
Cheese, Bacon, and Red Onion Muffins are great served as finger food or taken on a picnic. In fact, they are great all year round and are one of my regular contributions to village social events.
Muffins are easy to make, and once you have mastered the basics there is a wealth of ingredients that can be added, both sweet and savoury. Let me take you through the process, and lets get baking!
Easy Scottish Venison Meatballs, with Whisky and Mushrooms.
These Scottish Venison Meatballs are so easy to make, and much better that the shop-bought versions. To go with them I’m making a mushroom and whisky sauce to toss through buttered Tagliatelle. The dish uses ingredients abundant in the Scottish countryside, perfect for autumntime when a variety of wild mushrooms are available to use.
How to make, Individual French Apple Tarts
These French Apple Tarts are a real celebration of apples. When discussing fruit tarts, the British focus is as much on the pastry as the filling. The French aspect is all on the filling with the pastry been a necessary adjunct. That’s not to say that the pastry can be of poor quality, but its there to showcase the main product.
For these tarts we are using two distinct types of apples. Bramley apple for full on flavour, backed up with a dash of good cider. Green apples, Granny Smiths of French Golden delicious provide texture and a hint of freshness to the tarts. These tarts can be made the night before and stored in the fridge. The trick is to glaze and seal the apple with melted butter and lemon to stop the apple discolouring.
You will need.
- 15cm diameter plate or ring
- Small knife
- Slicing knife or mandolin
- Chopping board
- Shallow pan with lid for the puree
- Small pan for the cider syrup
- Small dish and pastry brush
- Dessert spoon
- Fish slice
French Apple Tarts.
Makes 4.
- 400g ready rolled butter puff pastry (1pack)
- 6 granny smith or golden delicious apples
- Icing sugar to sweeten
- 30g unsalted butter
- 2tsp lemon juice
For the apple puree.
- 20g unsalted butter
- 1 large bramley apple
- 1tbsp caster sugar
- 40ml dry cider
- Squeeze of lemon
Cider syrup.
- 6tbsp dry cider
- 3tbsp caster sugar
To serve.
- Icing sugar with a pinch of cinnamon mixed in.
- 4 balls vanilla ice cream
- 1tbsp chopped pistachio nuts
The first job is to make the apple puree. This needs to be cold before use so its an ideal job to do the night before you intend to make the tarts.
French Apple Tarts -Making the Apple Puree.
Peel and core the apples then cut into thin slices. Put the slices into a shallow pan with the butter then place the pan over a low to medium heat. Sprinkle the apples with the sugar, cider, and lemon juice, then pop on a lid.
Cook slowly, removing the lid and stirring from time to time. Once the apples have softened and become a puree remove the lid and cook for a further three or four minutes to dry the puree a little. Have a taste and add a dash of sugar if you think the puree needs it, but don’t let it become too sweet Scrape the puree into a clean bowl and let cool completely.
French Apple Tarts – dealing with the pastry.
Find yourself a small plate approximately 12cm in diameter. Next cut some squares of baking paper just a little larger than the size of the plates.
Open the puff pastry and carefully unroll onto a chopping board. Place the plate onto one edge, then using the point of small knife cut around the plate for form a disk of pastry. Use a fish slice to lift the disc into a square of baking paper, then place a second square on top. Its important not to crush the edge of the pastry, or the cooked tart will rise unevenly.
Repeat this process, laying each disk on top of the first with a sheet of paper in between. Lift the stack onto the plate then refrigerate for ½- 1 hour.
French Apple Tarts – Construction.
Before you start, melt the 30g of butter in a small dish and work in 2tsps of lemon juice, keep that handy to glaze the finished tarts.
Cut a granny Smiths apple in half from the stem downwards, then cut out the core. Then take a slice off one side and starting at the side you have just cut slice the apple into 2mm thin slices. You can do this with a knife or use a vegetable mandolin as you wish. Only cut one or two apples at a time, or they will discolour before you can use them.
Take a disk of pastry, keeping the paper base in place and set in onto the chopping board. Set a mound of apple puree into the centre of the disk.
French Apple Tarts – Adding the apple slices.
Lay a slice of apple on the pastry, sitting with one end on the puree and the other end about 6mm in from the edge of the pastry. Add a second slice, overlapping the first by approximately a third and keeping in from the edge. When you have completed the circle, tuck the last slice under the first take a small knife and gently score a grove into the pastry around the circle of apples. This will allow the pastry to rise up around the apples and form a rim. Brush the tart all over with the melted butter / lemon mix. Then transfer the tart onto a tray, and place in the fridge while you work on the next one.
Cider syrup.
To make the cider syrup simply pour the cider into a small pan and add the caster sugar. Bring the pan to the simmer and simmer gently until most of the cider has evaporated and you have a thick, but still runny syrup. Watch out as the syrup will thicken as it cools, a dash of hot water will thin it slightly if needed.
French Apple Tarts – serving.
If you are going to cook the tarts at once straight away sprinkle heavily with icing sugar and place in a hot oven 180° for 35 minutes, then remove and sprinkle with cinnamon sugar or until the pastry is crisp and golden brown and nice the apples have a nice colour. Whilst the tarts are cooking, put the mascarpone in a bowl and beat through the vanilla seeds.
Place the cooked tarts onto a serving plate and place a good scoop of vanilla ice cream, topped with chopped pistachios. Finish the place with a thread of cider syrup around the tart and a sprinkling of icing sugar laced with a pinch of ground cinnamon.
How far ahead can I make the tarts?
I have kept the finished tarts in the fridge for a couple of days without problem. The butter and lemon juice glaze on the apples prevents them from discolouring. You can also freeze the finished raw tarts, and even bake them directly from frozen. You need to be sure they are covered and don’t get damaged in the freezer though. If cooking from frozen allow about an extra 10 minutes cooking.
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.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
© Copywrite, John Webber. 2024
How to Make a Lebanese Fattoush Salad, a Summer Favourite.
Fattoush is a great summer salad perfect for eating al fresco with a friends or a barbeque. This is a rustic country salad from Syria and Lebanon that uses a dressing make from buttermilk. This gives the salad a smooth let sharp finish that makes it so refreshing.
How to make – Cheats Chocolate Fondant Pudding.
How to make – Cheats Chocolate Fondant. The classic restaurant chocolate fondant is a challenge for the pastry chef needing dexterity and exact timing to be served to perfection.
This version is much easier to make and is far more forgiving in cooking and serving as it is made in advance.
How To Be A Shortbread Expert, 3 Recipes
How To Be A Shortbread Expert. There are thousands of recipes for shortbread, and an equal number of opinions as to the ingredients, methods, and baking. I suppose really you could think of shortbread as posh pastry, uplifted to celebrity status. The fundamentals of making shortbread are very like pastry and it would be worth reading our post on ‘Getting to grips with pastry.’ To put things into perspective.
So, what do we need?
Flour,
The big barrier to getting crisp, light shortbread is gluten so a low protein plain flour, maximum 10% must be used. Shipton Mill do a nice Organic Soft Cake and Pastry White Flour with just over 9% protein.
A lightening agent,
This is a gluten free agent added into the flour to further reduce the protein in the flour and make it lighter.
Cornflour, always on hand and disappears into the flour perfectly. Use if you need a biscuit with a good snap Overdoing the quantity can make a dry powdery finish in the mouth.
Rice flour gives a rougher texture to the dough with a crumbly nature.
Ground almonds, make the dough crumblier, but also heavier. They also need a dash of almond essence to boost their flavour.
What sugar can I use?
Some people like granulated sugar to give a gritty texture, but I’m not a fan.
Caster Sugar is a common choice and gives a good result. Golden caster offers a little more flavour in the dough.
Icing sugar is my preferred choice, unrefined sugar could also be used.
Use the best Butter.
Use the best unsalted butter you can. The lower the water content of the butter the better the shortbread will be. While it may seem counter intuitive some chef’s lower quality use a pastry butter / margarine instead of superior quality dairy butter. This is because the pastry butter has an exceptionally low moisture content. The shortbread is crisper, but the flavour suffers.
Options and additions.
True shortbread dough should be au natural, but I sometimes use a little vanilla to enhance the flavour of the butter. You could also add some chocolate chips or citrus zest if you like. Try sprinkling demerara sugar on the surface of the dough before cooking to add a sweet crunch.
Be A Shortbread Expert, the Recipes.
John’ Superlight Shortbread.
Makes 20 biscuits.
- 250g unsalted butter (at room temperature)
- 125g icing sugar
- Good Dash vanilla essence
- 250g plain Four
- 125g cornflour
- ½ tsp baking powder
- pinch salt
Some small tweaks here to make the lightest shortbread. I use a two to one mix of plain flour and cornflour to really reduce the gluten content. I also like to add a touch of baking powder to help the dough rise in the oven and become airier. Finally, we use icing sugar to make a nice smooth dough. I like to roll the dough into logs and then slice the biscuits off (see below). This minimises stretching, and toughening the dough.
Sandy Shortbread
Here the rice flour helps lighten the dough. The texture of the rice flour is coarser, hence the ‘Sandy’ nature of the shortbread
- 230g unsalted butter
- 260g plain flour (sifted)
- 110g golden caster sugar
- 70g ground rice
- pinch of salt
Almond shortbread
This recipe uses ground almonds to reduce the gluten content of the flour. Along with the egg yolk this makes the shortbread richer abet slightly heavier.
- 200g unsalted butter
- 230g plain flour (sifted)
- 125g ground almonds
- 95g icing sugar
- 2-3drops almond essence
- 1 egg yolk
Making the dough.
Mix the butter icing sugar, vanilla, and salt (Unless you’re using salted butter) on low speed in the mixer until smooth. Increase the speed of the mixer to medium and cream the butter mix for three to four minutes. The mix should become soft and lighten.
Bring the speed of the mixer back to low and add the sifted flours mixing only just enough to incorporate the flour. Take extra care not to overwork the dough! It is better to finish the mixing of the dough by hand The lighter this is done the better the final shortbread will be.
Rolling out the dough.
Rollout the dough carefully dusting with a little flour as you go. Don’t be too vigorous with the rolling and turn the dough as you go. This will Roll the dough to the required thickness according to use and cut out with a cutter dipped in flour on each cut.
The remaining dough can be brought together once more then re rolled and cut again. Discard and dough left over from the second rolling.
If you can’t be bothered with all that rolling, and don’t mind slightly rustic biscuits there’s another option. Bring the dough together and split into two. Roll each dough into a log 4cm in diameter and wrap in greaseproof paper. Chill for 15 minutes, then slice into 1cm rounds.
Baking the shortbread.
Lay the biscuits out onto a baking sheet and prick with a fork. Leave to rest for about 15 minutes, use that time to heat up the oven read for baking. Bake the shortbread in the centre of the oven at 160° for roughly until light golden brown around the edges.
As the biscuits are removed from the oven dust with caster sugar and allow to cool before storage.
F.A.Qs.
I don’t own a food mixer, will a processor do?
If you don’t have a food mixer you can make the dough in a food processor, or by hand. The processor makes a decent job of the creaming, but great care is needed not to overwork the dough when the flour is added. I would recommend using the processor just to cream the butter and sugar and then work in the flour by hand.
Can I freeze the raw dough?
Yes, the best way of doing this is to carefully roll the dough into a log about 5cm in diameter. Wrap the log in greaseproof paper, then freeze on a tray. To bake, remove the cling film from the logs and slice into 5mm thick discs. Lay the biscuits out onto a baking tray, then place in the oven for around 8 minutes, until nicely golden brown.
Is it essential to cream the butter and sugar?
I always do, but some people choose to use the rubbing in method. Mix the flour and sugar together then rub the cold diced butter in with your fingers or a pastry knife.
This will make a very crumbly shortbread with very little snap.
How do I make shortbread fingers?
Easy, make the dough as described above. Line a rectangular baking tin with baking paper leaving a good overlap at the sides. Press the dough into the tin to a dept of 2cm than prick the dough all over with a fork. Leave the dough to rest for 15 minutes then bake as above. When cooked, remove from the oven, and let cool in the tin for 10 minutes. Then using the paper overlap, carefully lift the shortbread out onto a chopping board. Take a cook’s knife and using a guillotine like motion cut the shortbread into fingers. Let the shortbread cool completely before removing from the paper.
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
© Copywrite, John Webber. 2024
© Copywrite, John Webber. 2024
The Best Vanilla Panna Cotta with Strawberries and Thyme.
Vanilla Panna Cotta must be one of the easiest desserts to make, but perhaps harder to get exactly right. Success depends on using the best ingredients and taking care to blend them perfectly. Read on to learn just how to do that.
Make Your Own Easy Flatbreads
Why Not Make Your Own Easy Flatbreads at home? It’s much easier than you think, and makes an impressive addition served with snacks and dips when entertaining
Make Tantalizing, Baba Ganoush. Easily at Home
Baba Ganoush is easy to make at home and so much nicer then the bought in versions. Serve it as a snack or as part of a mezze spread with warmed Pita breads. Why not go the whole hog and try our recipe to make your own flatbreads and impress your guests even more.
Baba Ganoush is commonly eaten throughout Syria and Lebanon and is traditionally made with aubergines roasted over an open fire. Great if you have one available, but I’ve explained how to do this in your kitchen at home.
I prefer to use Roast Garlic for this recipe as its less pungent and makes for a more delicate yet flavourful dish. If you don’t want to go to the bother of roasting garlic, have a look at the F.A.Qs below for a tip to mellow fresh garlic. If you do, look up our post on How to Be a Garlic Expert, to see how to do it, it’s easy!
You will need.
- Baking tray
- Small bowl with sieve
- Mixing bowl
- Spatula
- Tongs
- Chopping board and knife
Baba Ganoush.
- 2 Aubergines, roughly 600g
- 60g Tahini
- 4 cloves of roast garlic
- 1 ½ tsp Sumac
- ¼ tsp chilli flakes
- 2-3tbsp olive oil
- Juice of one fat lemon
- Sea salt
To garnish the Baba Ganoush.
- Toasted pine kernels
- Chopped parsley
- Herb oil
- Pomegranate seeds
Firstly, Roast the aubergines.
Take the aubergines and prick them all over with a small knife. This is to stop the possibility of the aubergines exploding when handled. Getting covered in boiling hot aubergine is definitely not recommended.
Rub the skins with a dash of oil then place them on a tray in a very hot oven. Set the oven as high as it will go. Alternatively, if you cook on gas and don’t mind the mess just pop the aubergine directly over the open flame. This is the traditional was of cooking the aubergines and adds a smokie hint to the mixture. You could of course use the barbeque to do this as well.
After about 20 minutes the aubergines should be ready. If doing this in the oven I also like to attack them with a chef’s blowtorch. This will add a little of the flavour we are missing by using the oven. If you’re not sure on how to do this safely don’t try it, it’s not essential to the dish.
Removing the flesh from the aubergines.
Carefully slice each aubergine oven then let them cool for five minutes.
The skin should just peel off the flesh. If it’s too hot to handle place one in a sieve set over a bowl and scoop out the flesh from the skin with a spoon.
When all the flesh is in the sieve, discard the skins, then spread the flesh around the sides of the sieve, pressing it lightly. The objective is to strain off as much liquid as possible from the flesh, you will be amazed how much is released from the flesh.
Mixing the Baba Ganoush.
Tip the flesh from the sieve into a mixing bowl, we want the mix to be rustic with some texture. But if you want the mix to be totally smooth and creamy use a small food processor. Don’t run the machine constantly, just pulse it or the mix will be too watery.
Add the roast garlic, salt, chilli flakes, Sumac and Tahini. Work the ingredients together with a spatula. If some bits refuse to break down use a table fork to soften them down.
Add the olive oil and half of the lemon juice and mix again. Have a taste and add more lemon juice and salt if needed. Be generous with the lemon juice as it will lighten the mix and give a fresh tang to the aubergine.
When you are happy with the flavour, cover the bowl and leave the mixture to stand for at least an hour before serving. Make it the day before by all means, store it in the fridge and let it come to room temperature before serving.
Serving the Baba Ganoush.
Spread the mixture out onto a deep plate. Using a bowl spoils the presentation and makes it more difficult to serve yourself.
Sprinkle the surface with toasted pine kernels and a few pomegranate seeds. The sharpness of the pomegranate works well against the rich mixture.
Finish with some chopped parsley and I like to use a little herb oil to top things off.
Baba Ganoush F.A.Qs.
I don’t have any roast garlic, is there an alternative?
Yes, we can just use fresh garlic. I would only use 1- 1½ cloves for the recipe as its much stronger than the roasted version.
Peel and crush garlic, squeeze the juice from the lemon then steep the sliced garlic in the juice for 20 minutes. This will take some of the fierceness off the garlic. The garlic and the juice can then both be used in the recipe.
What is Tahini?
Tahini is a paste made from ground sesame seeds and olive oil. Some varieties may also include some sesame oil for added punch. It is used as a thickening and flavouring ingredient in middle eastern cooking. Don’t just limit it to that, it makes a good dip, salad dressing, or just have it on toast!
What is Sumac?
Sumac is the ground berry of a shrub found in the middle east and parts of Europe.
The berries are deseeded, dried and ground into a powdered spice.
It has a deep crimson-red colour and is a really useful spice to lift fish and vegetable dishes. It has a tangy slightly sour flavour. Think of it like a powdered slightly sweet lemon juice. Great for bringing out flavours in food.
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.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
© Copywrite, John Webber. 2024
© Copywrite, John Webber. 2024
© Copywrite, John Webber. 2024
How to Make Hummus, Everyone’s Favourite Snack
How to make Hummus. It’s easy to make this classic middle eastern snack, better and fresher than the bought version. Its smooth healthy, and full of flavour. And once you have mastered the process there is a wealth of other flavours you can add to the basic mix.
How to make Great Flavoured Butters – 14 variations.
Flavoured Butters are one of the easiest ways of putting flavour onto a dish. I simply can’t think of anything else you can that make that will transform your cooking so quickly and efficiently. Imagine a simple jacket potato lifted by adding cheesy bacon butter. Boring cooked rice given a punch with lime, ginger, chilli, and coriander butter. Or a grilled chicken breast topped with harissa flavoured butter, amazing!