This blog will be in the main about hunting, fishing, the preparation and cooking of it. BUT not only. I have in the last couple of months become interested in bread baking, so every now and again it will contain what I have been doing in this direction. It will also contain my travels far and near, with and without food (though in the main I don't do hungry).It will also be about the wonderful countryside in which I live and the animals and birds that are part of it and my life.
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.
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
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
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
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.
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.
us get baking.
give you the recipe from Si and Dave with an asterisk* of any changes that I
made and a reason why.
of fresh full milk * (we only had low fat) and a bit for brushing the
strong bread flour * (Germany 550 mehl).
sachet (7g) of fast acting yeast * (I used normal bakers fresh yeast about
caster sugar * (I used normal as I had no caster, for Germans this is fein
of fine sea salt * (all salt came from the sea at one time so I used what I
sunflower oil * (I used peanut oil).
onion (how big is large?? Always baffles me when they cannot be a bit more
exact, such as 150g) peeled and chopped.
of garlic crushed.
sage leaves * (I only had about 10) plus the 8 to decorate.
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!
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.
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).
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.
for 10 minutes, it was like massaging flubber (can anyone remember
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.
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).
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.
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
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.
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??)
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
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.
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
You shall require
For the dough starter
5g fresh yeast
135ml cold water
100g strong white bread flour (in
100g rye flour
For the dough
680ml tap water
940g strong flour, plus extra for
130g rye flour
15g fine salt
22g fresh yeast
5-6 pieces of soft sundried tomatoes chopped quite
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.
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
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.
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
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.
had made a very nice starter, Klein aber oh
In fact It was
made in two parts
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 forma thick sauce, don't blend, it is meant to be a bit lumpy.
1 filet of smoked trout cut (or broken) into small pieces.
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.
was a very nice picpoul (now one of our favourites with fish)
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)
came Mariannes Autumn composition, a wonderful roasted pumpkin salad with pine
kernels and pumpkin seed oil (Steiermark of course). It was really rather
Smile it was very tasty
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
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
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).
such a smashing evening we even had a special rendering of “The Healy River
And Kalle doing his wick trimmer, keeping the lights burning bright
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.