The Storks of Böbs

The Storks of Böbs
A Very Fine Pair

Teriyaki beef with Udon noodles and a Japanese salad

I had been to our local abattoir to see what they had on special offer and saw that they has fillet steak for a paltry €20,-a kilo, now this was a bargain so I decided to get myself a thick 300g chunk, not knowing what I was going to do with it. I must tell you that at the minute I am on a diet to get my cholesterol, triglyceride, sugar and weight down (I was bordering on the obese level). This had been playing havoc with my sugar levels. I am doing the 5&2 method, this is where you fast for two days and eat normal for 5 days. The two fast days (below 600Kcals/day) can be any 2 days that you choose, it is not a fixed day so you can swap any day that doesn’t suit you. I have lost 7kg in about 6 weeks and do not find it a hardship, with a bit of fore thought you can come up with some very nice and tasty (important) food in a 300Kcal menu, and that twice a day will do the trick. I had bought the steak on Thursday on my way to the Docs for get my 6 monthly check up, with the view of cooking it on Friday, but how was the only problem.
I was reading a magazine in the waiting room and in it was an oriental section and part was taken up with healthy Japanese food culture and there it was beef Teriyaki with a Japanese salad.

I have adapted this as they used bottle sauce and I have made as near as I could an authentic sauce.

Fillet steak Teriyaki with Japanese salad.

For one person (I am just one)
You shall require:

275-300g fillet steak sliced into not too thin slices
Teriyaki marinade sauce

2 tbsp. wok oil
4 thin slices of ginger

100g sugar snap peas
100g green beans

½ tsp. salt
2 small chilli’s sliced thinly

1 small tomato diced
1 tsp. toasted sesame seeds

To make your own marinade
3 tbsp. of mirin

2 tbsp. dark soy sauce
2 tbsp. honey

2 tsp. dry sherry (instead of sake)
2 tsp. rice vinegar (the type used to make sushi rice)

1 tsp.  grated ginger
1 spring onion sliced fine

Mix all of the ingredients together and marinade the steak in this for at least 6 hours.

Bring a pan of water to the boil add the salt and blanch the beans, remove with a slotted spoon and cool in ice water, repeat with the sugar snap peas.

1 sachet (200g) Udon noodles

1 sachet of miso soup
Make the miso soup to 5ooml

Add the noodles and heat through
The salad

½ red pepper sliced on a mandolin

1 spring onion cut into 3 cm pieces and sliced length ways very thin

3 cm piece of carrot grated
The sugar snap peas sliced very fine

2 tbsp. Gari (pickled ginger)
1 tbsp. sesame oil
Place all on a large platter leaving space for the Udon noodles and drizzle with the sesame oil.

Heat the oil in a frying pan or wok, add the ginger and fry for a few seconds, drain the steaks (don’t rub the marinade off) and add to the pan, now stir fry quickly, remove and set aside.
Now add the rest of the marinade add the green beans, the diced tomatoes and sesame seeds
Place the noodles in the middle, put the sliced steak on top and pour over the teriyaki sauce with the chilli bean sauce.

That’s it folks.

Sage and Onion - Tear and Share Loaf (The HBs)

Hairy Bikers Sage and onion tear and share loaf.

I must say this one was supposed to be done at the same time as the fougasse, but a funny thing happened on the way to the theatre, I in my pure stupidity used fresh yeast instead of quick acting dried yeast, for reasons that I myself don’t really understand as I had about 5 sachets with me and the piece of yeast that I did use cost about €0.10. I suppose it was me just being thrifty and as I had this piece of live yeast left over from the fougasse thought I may as well use it. Result being it didn’t react so well and in fact didn’t come up to proving until the next morning. But one thing is sure when I did bake it , it was fantastic, light and so tasty, I shall try it this weekend with the fast acting yeast and compare, but I cannot see it being any better.

So let us get baking.

I will give you the recipe from Si and Dave with an asterisk* of any changes that I made and a reason why.

150 ml of fresh full milk * (we only had low fat) and a bit for brushing the top.

400g of strong bread flour * (Germany 550 mehl).

1 sachet (7g) of fast acting yeast * (I used normal bakers fresh yeast about 20g).

1 tsp caster sugar * (I used normal as I had no caster, for Germans this is fein rafinade).

1 tsp of fine sea salt * (all salt came from the sea at one time so I used what I had).

15g butter.

1 tbsp sunflower oil * (I used peanut oil).

1 large onion (how big is large?? Always baffles me when they cannot be a bit more exact, such as 150g) peeled and chopped.

1 clove of garlic crushed.

15-20 sage leaves * (I only had about 10) plus the 8 to decorate.

Fresh ground pepper.


Heat 150ml of water and the milk in a saucepan until it is blood heat (now in the HB original list of ingredients there is no mention of water! Why?).
Sift the flour into a large baking bowl (I have one of those nice beige coloured ones just like “Wor Mams and as you notice so has Linda), mix in the yeast *(in my case crumbled), the sugar and salt.
Make a well in the centre of the flour, and add the water and milk mixture into flour and mix well (I suppose you could have used a processor with a dough hook, but the lads said a wooden spoon).
Gather it into a ball and turn out onto a floured board * it may well have been my fault but the dough was exceedingly wet, now I don’t mind this as a wet dough will normally lead to a light and airy bread.

Knead for 10 minutes, it was like massaging flubber (can anyone remember flubber).

Place the dough in a well oiled bowl covered with oiled cling film for 45-60 minutes until doubled in size, now here I discovered my mistake, it had not doubled it was just showing signs of increasing in size, as I wanted it for that evening, I just let it get on and do its proving.

I did cook the onion, garlic and sage in the butter and oil over a low heat. Seasoned with plenty of black pepper, this I set aside to cool (until the next morning).
Next morning after I had been to pick up my car, I had a look at the dough and as it was now doubled in size, I now proceeded as directed and spooned the onion mixture on top and kneaded it in, the lads said use a bit of flour if it becomes too sticky and boy did I need that extra flour.

Here the instructions said form into 8 neat balls by pulling equal pieces from the large ball, this was not as easy as it sounded, in fact it was neigh on impossible, the dough was that soft and sticky I was glad to get 8 mis-shaped balls out of it and onto the baking tray covered with baking paper. I put one in the centre and surrounded it with 7 others (of varying shapes and sizes, I thought, this is going to be a right pigs ear). I covered with an oiled piece of cling film, hoping upon hope that it did not live up to its name.

I placed on top of the cooker to prove for 45 minutes (the cooker was not on and the kitchen was quite warm so it was ideal proving conditions. I went to watch a bit of tele (I do like the Andrew Mare show on a Sunday morning). On returning low and behold, I kid you not, it actually had formed into a relatively uniform loaf, I was so chuffed.

On went the oven at 180°C and when it came up to heat, I placed a sage leaf on the top of each ball, milk washed the top and popped it into the middle of the oven for 20 minutes checking half way through (for the mathematicians amongst you that is 10 minutes), I turned it so that it got an evening browning. (a sunset tan??)

I was quite impressed with the finished result so I slid it out onto a cooling rack (well Linda doesn’t have a proper one so it was a roasting rack that came to the aid).

Now I must say I do not know how it was meant to taste and feel but this was light and airy, had a nice moist crumb and tasted absolutely fantastic. Linda was impressed when I gave her a piece with some left over shrimp butter, well that’s what it is all about this tear and share bread lark. Well done lads, I shall try it again this weekend.

A Fougasse

Fougasse stuffed with olives, sundried tomatoes and anchovies.

First I made the fougasse dough according to St. Raymond, that’s Raymond Blanc in case you live on another planet.

The dough starter needs to be prepared 12 hours in advance.

You shall require


For the dough starter

5g fresh yeast

135ml cold water

100g strong white bread flour (in Germany 550)

100g rye flour

For the dough

680ml tap water

940g strong flour, plus extra for dusting

130g rye flour

15g fine salt

22g fresh yeast


5-6 pieces of soft sundried tomatoes chopped quite small

3-4 pitted black olives diced

6 anchovy filets, diced

For the topping

1 tsp. Rosemary chopped

Some sea salt crystals

Fresh ground black pepper from the mill            

I made my starter on Friday evening a good 12 hours before I needed it, whisk the yeast into the water, mix the two flours together and then add the yeast/water mixture and mix to form a thick paste cover and set aside to ferment.

Next day

Mix the water to the starter (I whisked it) it should become a dirty clay colour any one that has done any pottery will know when I say slip glaze consistency.

Place both flours into the food processor with a dough hook, add the salt to one side and crumble the yeast to the other side, add the starter dough mixture and set it going on low for 5 minutes until well mixed, you can now increase the speed, but as Linda’s processor only has 2 speeds, I left it on this speed a further 7 minutes, it had by this time formed into a silky smooth ball.

I removed to a baking dish and covered with cling film and allowed to prove for an hour.
 It will by this time have doubled in size.

As Raymond had said I cut it into 4 pieces,
It was at this point that I realised that I had far too much dough (this is what happens by following a recipe blindly, I should have read a bit further on when it says it is for four fougasse loaves, ah well Linda has now 500g of fougasse dough in the freezer)
I next put the oven onto maximum (250°C) and put 2 baking trays into the oven. I then rolled the dough out into a typical fougasse shape, here I made my variation I cut part of the way through the triangle from top to bottom. Like this:

On one half of the centre line I put half of the filling and flapped the other half over sealing the edges and enclosing the filling in an envelope. Roll out to the required shape, I now made the typical slashes through the dough, brushed with olive oil and sprinkled with rosemary, sea salt and fresh ground pepper. Repeated the same procedure with the other piece of dough, placed it also on baking paper. Cover and set aside to prove for 45 minutes.

I put the whole lot including the baking paper onto the hot baking trays, put a bowl of water in the bottom of the oven, do this all quickly so that the oven doesn’t cool down too much. I baked at maximum for 10 minutes and then swapped the position of the trays, which was the lower to the top and vice-versa, baking for another 7 minutes then check, this ensures that they both get the same degree of browning.
Tap the bottom of the loafs, when they sound hollow, they are then done, remove from the oven and place on a cooling grid.

A Golden Autumn Menu

The Kikoklu Autumn Menu
This years had been planned a few months back (well Kalle had offered to host it, so believe me that is planning) and as is ritual in this cookery club of culinary excellence, the host gets to do the main course and we tag along each picking a course, normally 6 but as Martin was not with us (he was at a wedding in Berlin) then there were 5.
Linda had picked the starter, but Kalle had chosen to do a few pre-dinner nibbles and a cocktail. It was to be a gin –martini but made with Noilly Prat. (Linda and I visited the Distillary in France when we visited that part of France two years ago). Kalle certainly didn't spare the horses in this one.


Linda had made a very nice starter, Klein aber oh so fein.
In fact It was made in two parts
A potato and spring onion Rösti, a green Italian sauce topped with smoked trout.

A large raw potato grated and then squeezed out in a clean tea towel, a spring onion sliced very fine. mix well and allow to rest.

Heat oil in a frying pan and place a teaspoonful of the mixture into the oil and push down lightly, just enough to flatten, not to hard or you will not be able to get them off the pan. when the bottom is a golden brown flip them over and brown the other side. Note these are true rösti's made from raw ingredients.

Put onto kitchen paper to drain

These can be made in advance and put into the oven at about 180°C just before you require them.

The green Italien sauce

1 small bunch of flat leaf parsley leaves only chopped
1 small bunch of basil chopped
1/2 tsp capers chopped
1 tsp finely chopped cornichion
1 anchovy filet finely chopped
1/2 clove of garlic very finely chopped
1 tsp dijon mustard
3 tsp olive oil
1/2 tsp lemon juice

Mix all well together to form a thick sauce, don't blend, it is meant to be a bit lumpy.

1 filet of smoked trout cut (or broken) into small pieces.

To serve

Heat the rösti's in the oven set at 180°C.

Plate them up (for a starter 2 -3 each) put a teaspoon of the green sauce on top of each rösti and place a piece of trout on top. 

Salmon balls with a home made  dill mayonaisse

250g of salmon filet (skinned and pin boned)

1.5 tbsp of crushed panko crumbs

1/2 a beaten egg

1/2 tsp lime zest

1.5 tsp lemon juice

1.5 tsp chopped dill

S&P to taste

Dice the salmon into 5mm cubes, mix together wit the rest of the ingredients and form into small balls in the palms of your hands (it is best if your hands are wet, it means that the mixture does not stick to your hands)

Fry the balls, in a little oil, turning so that they get well browned,

place along side your trout rösti's and drizzle a little home made dill mustard mayonnaise over, a knife point of caviar and a slither of lemon skin.
Everyone agreed that it was a wonderful starter, that was well thought out and passed into the theme of the evening.
Wine was a very nice picpoul (now one of our favourites with fish)

Next followed my roasted paprika and tomato soup with brown shrimps topped with a wasabi foam and rosemary. To this I had made a rye & wheat fougasse stuffed with sundried tomatoes, olives and anchovies. I had used Raymond Blanc’s recipe from his kitchen secrets, but had then added my own twist to it, I shall certainly be making it again. I had originally meant to do a second bread, the hairy Bikes onion and sage tear and share, because I decided to use fresh yeast instead of the fast acting yeast in the recipe (don’t ask me why, as I had it with me) it had not risen in time to bake. But it was the next day and is a really wonderful bread (ask Linda, well done lads)


Then came Mariannes Autumn composition, a wonderful roasted pumpkin salad with pine kernels and pumpkin seed oil (Steiermark of course). It was really rather nice.
Smile it was very tasty
And that led us on to Kalles pièce de resistance, his Steinpilz (Cèpes) risotto. It was a smashing creamy consistency the rice still with that bite. Well done Kalle wonderful
I watched and not a tear was shed
Sweating the onions
In with the rice
give it all agood stir to coat the rice
In went a drop (or two) of white wine
Creating alcoholic steam, cough, cough

Slowly adding the home made chicken stock
And the last bust not least, the steinpilz, oh and a handful of freshly grated Parmasan

To finish we had a smashing baked apple dessert from our Carolyn, this was baked in a tray topped with a quark topping sprinkled with nibbed almonds and baked in the oven, nice one Carolyn (though because of its sweetness I didn’t participate, but those that did, the other 4, thought a wonderful composition).


We had quite a smashing evening and alas as I as normal snatched my 40 winks, it was soon time to depart for home, we drove there and got a Taxi home, I walked to Kalle’s next morning to pick it up, it was so nice and not a lot of people about ( just a few joggers, willi-nillying through the parks and along the Hindenburg Ufer (I met a couple of old sea dogs as well).
It was such a smashing evening we even had a special rendering of “The Healy River Dance”

And Kalle doing his wick trimmer, keeping the lights burning bright

 I am now looking forward to our Christmas menu, it will be in Richmond Castle this year and of course Christmas games will be the theme, wink, wink nudge, nudge just to give you a little clue.