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Cooking international, Desserts and baking

Hot cross buns – one a penny two a penny.

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♦This hot cross bun comes from the pastry maestro Angelo Roche, who was our batch coordinator and trainer many many many moons back in 1994.. I was able to catch up with him again when i moved to Sydney from Aotearoa.

There are 2 parts to the recipe, nay 3 including  the cross on the top

The Tanzhong- cooked starch paste- which makes them soft and fluffy.

  • water- 65g
  • milk -60 g
  • flour – 25 g

mix well together and microwave for 30 seconds or if you have a fancy 30k Rational Combi oven steam it there for 5 minutes. The idea is to have a cooked starch paste as the base for the recipe, which then makes the buns super soft and increases shelf life.

The next part has

  • tangzhong- 120 g-
  • milk-120 g
  • milk powder-7 g
  • sugar-35 g
  • yeast- 6 g
  • raisins- 100 g or mix of raisins , currants and mixed peel.
  • flour- 350 g
  • allspice- 1 g
  • cinnamon- 1g
  • Butter 30 g soft
  • cardamom- pinch
  • egg- 1 ea
  • salt- 5g

Mix warm tangzhong , with milk flour and yeast and set aside to bubble bubble boil and trouble.

Hehe no incantations required just cos it’s a rich dough do need to activate the yeast a bit more really.

Then add  everything else except salt and butter, which goes in the end .

Form the dough, keep it covered in a warmish place ..you know the drill.

Once proofed, knock back, divide into equal sizes -(50 g ) each roughly and arrange on a baking tray close to each other .

For the third part cos the power of three shall set us free.

  • Flour 250 g
  • Oil 75 g
  • Water 300 g

Mix oil and flour and then add water to form a smooth paste which can be piped.

Pipe horizontally on the buns , then vertically.

proof till nearly doubled in size, brush with egg wash. and bake in preheated oven at 190 C for 12-15 mins.

 

 

 

 

Random bits and bobs ..

Mulgapodi / Gunpowder/ Podi

literally means pepper / milagai and powder/ podi but we can add more layers of flavor to it than just that .

Typically made in southern India to put on dosa/ or to mix with ghee or aesame oil to serve with idli it’s very versatile and I’ve even used it to crust on salmon and bake it or serve as a dukkah and olive oil and focaccia.

There are more recipes than you can shake your tail feathers at..and in the end it’s also upto your creativity and to see what you have.

  • Roasted chana dal / this comes pre roasted I’m most indian shops and also persian or arabic shops- 20 g / 2 large T
    1. Peppercorns dry- 5 g roughly
    2. Shredded coconut not traditional but I like it
    3. Salt
    4. curry leaves 1-2 sprigs ..I grow mine fresh at home and the flavor is to die for
    5. Dry red chilli/ I like to use Chipotle for the smoky flavor.-2-3 can increase depending on how hot you want it..
    6. Cashewnuts- 20 g/ 2 T
    7. Cumin seeds -5 g/1 t

Toast the above in the microwave- yes you can ..or in a fry pan if thats what you prefer. Cool down and blend/ grind to a coarse powder.

Sometimes i also add sesame seeds to mix above..Like i said sometime before all food needs your own touch to make it special and to your liking.

Cooking indian, Cooking international

Crab or prawn tortellini

This is a kid of a pleasant fusion recipe i want to make and have made before using prawns..

  • Crabmeat or chopped prawn – 425 g approximately
  • wonton wrappers- 1 small packet
  • egg 1/2 to seal edges of pastry above
  • onion – 50 g/ 1/2 a medium brown / yellow onion
  • oil-10 ml
  • mustard seeds-1/4 tsp
  • curry leaves- 1/2 sprig stripped and shredded
  • ricotta or cream cheese- 30-40 g to bind the meat and keep moist
  • Basil and coriander – to embellish , chop and make your crab even more sexy
  • ,Heat oil, add mustard seeds and crackle them, then add chopped onion and saute with the curry leaves
  • Add your crabmeat or chopped prawns and take off the heat..
  • Add in ricotta and herbs and mix well.
  • The next bit is tricky but with practice easy to do.Take each wonton sheet/ wrapper and brush with beaten egg. Put a small piece of filling in the centre and fold into a trinagular shape and seal the edges. Then turn the two edges of the triangle to the back and stick to each other to form the classical tortellini shape.
  • Poach in boiling salted water and serve as is or with a moilee sauce
Random bits and bobs ..

How to rescue a knife

This was knife found buried in the garden for God knows how long
After

We found this knife buried in the garden. When I say We it was actually my friend “Alana Williams”. She was digging a hole in the huge backyard to replant the ginger we had brought back from Dural.

I said we must try and resuscitate/ rescue this as I’ve done before so many times. The first step was to take off the old plastic bakelite kind of handle and I was able to use a chisel for that.

The next part of the puzzle was to find in my stash of wood ( mostly all recycled) a suitable piece to make a new handle.

once the wood was chosen then I cut it to the right size and marked a cross on the back to drill for the rat tail tang.

Cleaned blade and rat tail tang

Then I had to get a special extra long drill bit to be able to accommodate for the tang . Drill as straight as possible and check if it fits . Fill hole with epoxy and fit it up.

next was to shape the handle with my Shinto rasp and then sanding waxing and using burnishing oil