Pies really feel all types of proper right now of the yr. Not solely are all of them wrapped up, so dressed completely for autumn, they’re additionally the best weekend venture for whenever you’re hunkering down at dwelling. So satisfying, so sustaining, so seasonal.
Spinach, celeriac and gouda pie (pictured prime)
The suet makes this dough flaky and extra-special (I take advantage of vegetable suet to maintain it vegetarian-friendly). In case you like, make the dough as much as two days forward; wrap it tightly and refrigerate. This pie tastes even higher the following day.
Prep 20 min
Chill 1 hr
Prepare dinner 1 hr 40 min
Serves 6-8
For the pastry
280g self-raising flour, plus additional for dusting
150g shredded vegetable suet (I take advantage of Trex)
Positive sea salt and black pepper
1 egg yolk
1 tbsp double cream
For the filling
2 celeriac, peeled and lower into 1cm cubes (1kg web weight)
3 onions, peeled and thinly sliced
4 garlic cloves, peeled and roughly chopped
1½ tsp rosemary leaves, finely chopped
2¼ tsp cumin seeds
2¼ tsp caraway seeds
60ml olive oil, plus additional for brushing
600g spinach leaves
200g cavolo nero, stems discarded, leaves roughly shredded (120g)
20g chives, roughly chopped
20g dill, roughly chopped
2 eggs
150g soured cream
300ml double cream
⅓ entire nutmeg, finely grated
40g parmesan, finely grated
1 lemon, zest finely grated, to get 1½ tsp, then juiced, to get 1 tbsp
100g gouda, thinly sliced
90g cornichons, to serve
Put the flour, suet and a quarter-teaspoon of salt in a big bowl, make a effectively within the center and pour in 170ml chilly water. Combine in and knead to make a clean dough. Wrap with a clear tea towel and refrigerate for an hour.
Warmth the oven to 210C (190C fan)/410F/gasoline 6½. Put the celeriac, onions, garlic, rosemary, two teaspoons every of the cumin and caraway seeds, three tablespoons of oil and three-quarters of a teaspoon of salt in a big roasting tray. Toss to coat, then roast for 45 minutes, turning every little thing two or 3 times, till the celeriac is golden and cooked via and the onions translucent.
In the meantime, put a big saucepan on a excessive warmth. Add the remaining tablespoon of oil and the spinach and cook dinner, stirring usually, for 12 minutes, till wilted. Flip down the warmth to medium, add the shredded cavolo nero and a quarter-teaspoon of salt and cook dinner, stirring usually so the greens don’t catch, for 5 minutes extra. Off the warmth, stir within the chives and dill and depart to chill for 20 minutes. As soon as cool, stir into the roast celeriac tray.
In a medium bowl, whisk the eggs, each lotions, nutmeg, parmesan, lemon zest and juice, half a teaspoon of salt and a great crack of pepper, then fold within the sliced gouda and stir into the cooled vegetable combination.
Flip the oven to 200C (180C fan)/390F/gasoline 6 and grease a 24cm spring-form cake tin with the additional olive oil. Minimize off one-third of the dough and flippantly flour a piece floor. Roll the bigger piece of dough right into a roughly 3mm-thick x 35cm-diameter circle. Use the rolling pin fastidiously to carry it into the tin, then press it into the underside and sides – it is best to have a few 2cm overhang. Roll out the smaller piece of dough right into a 26cm circle and make a 2cm-wide lower within the centre.
Spoon the filling combine in to the pastry case. Combine the egg yolk and tablespoon of cream in a small bowl, then use to brush the overhang. Lay the second dough circle on prime of the filling and press and crimp throughout the perimeters to seal. Brush with the remaining egg yolk combination and sprinkle the remaining quarter-teaspoon every of cumin and caraway seeds on prime.
Bake for 50 minutes, till golden brown, then take away and depart to relaxation for 5 minutes. Launch from the tin, relaxation for an additional 5 minutes, then switch to a platter and serve with the cornichons on the aspect.
Water borek with lamb and feta
Yotam Ottolenghi’s water borek with lamb and feta.
That is admittedly not one to attempt if you find yourself pushed for time, however don’t let that put you off. If you wish to get forward, roll the pastry the day earlier than and refrigerate it lined in parchment paper, able to be cooked in its water tub.
Prep 45 min
Prepare dinner 1 hr 40 min
Serves 6
For the dough
250g plain flour, plus 100g additional for rolling
¼ tsp floor turmeric
Positive sea salt and black pepper
3 eggs
1 tbsp olive oil
1 tbsp apple cider vinegar
For the filling
3 tbsp olive oil
400g (20% fats) lamb mince
15g oregano leaves, plus additional to garnish
2 onions, peeled and finely chopped (400g web)
400g butternut squash, peeled, deseeded and lower into 1½ cm cubes
5 garlic cloves, peeled and crushed
1½ tsp floor allspice
½ tsp floor cinnamon
½ tsp chilli flakes
1 tbsp tomato paste
4 plum tomatoes, grated, skins discarded (450g)
400g feta, roughly crumbled
30g parsley, roughly chopped
For brushing
80g unsalted butter
2 tbsp olive oil
First make the dough. Put the flour, turmeric and a teaspoon of salt within the bowl of a stand mixer fitted with the dough hook. In a small bowl, whisk the eggs, olive oil and cider vinegar. Activate the mixer to medium-high, pour within the egg combination and work for 5 minutes till you will have a clean however barely sticky dough. Take away from the bowl, form right into a ball, cowl with a moist fabric and put aside for half-hour.
In the meantime, make the filling. Put a big saute pan on a medium-high warmth, add the oil, mince, oregano and half a teaspoon of salt, and cook dinner, stirring continuously, for 12 minutes, till flippantly brown; use the spoon to interrupt up the mince into roughly 1cm items. Tip the lamb combine right into a sieve set over a medium bowl, return the pan to a medium warmth and pour in any fats that’s collected within the bowl.
Put the onions, squash, garlic, allspice, cinnamon, chilli flakes and tomato paste within the pan, add a half-teaspoon of salt and a great grind of black pepper, and cook dinner, stirring often, for 20 minutes, till softened and flippantly caramelised. Stir the lamb again into the pan, then take off the warmth, stir within the grated tomatoes and put aside to chill. As soon as cool, stir within the crumbled feta and parsley.
Divide the pastry into 5 roughly 85g balls and canopy with a moist fabric. Flour a piece floor very generously and, working one ball at a time, roll each right into a roughly 2mm-thick 45cm x 30cm rectangle – use loads of flour when rolling, and switch the dough and add extra flour as mandatory. As soon as formed, generously flour the dough rectangle, fold it in half and put aside when you repeat with the remaining balls of dough.
Convey a big saucepan of flippantly salted water to a boil. Pat any extra flour off the dough rectangles and decrease the sheets one after the other into the water. Use a big slotted spoon to maintain the dough submerged, cook dinner for 30 seconds, then carry out of the water and plunge right into a bowl of ice water till cool. Drain in a colander set over a bowl and repeat with the remaining dough.
Warmth the oven to 200C (180C fan)/390F/gasoline 6. Put the butter and remaining two tablespoons of oil in a small saucepan, and put it on a medium warmth till melted. Brush a 22cm x 30cm, high-sided, rectangular oven tray generously with the butter and lay one of many pastry sheets on prime, ensuring there isn’t a overhang. Drizzle generously with the butter combination and scatter over a 3rd of the lamb filling. Repeat till all of the filling has been used up and you might be left with two sheets of dough. Drizzle these with the remaining butter combination and layer them on prime.
Bake for 50 minutes, till golden and crisp, and serve sizzling.
Pretzel and pecan banana rum pie
Yotam Ottolenghi’s pretzel and pecan banana rum pie. {Photograph}: Louise Hagger/The Guardian
Lime and fervour fruit deliver tropical flavours to this dreamy banana pie. If you wish to get forward, make the crust and caramel filling the day earlier than.
Prep 40 min
Prepare dinner 45 min
Set 2 hr
Serves 6-8
For the pie crust
135g salted pretzels – I take advantage of Penn State’s
135g pecans
¼ tsp flaked sea salt
1½ tsp demerara sugar
130g unsalted butter
30ml maple syrup
¾ tsp floor cinnamon
For the rum caramel
150g caster sugar
80ml double cream
50g unsalted butter
2 tbsp darkish rum
½ tsp flaked sea salt
For the caramel bananas
100g caster sugar
40g unsalted butter
120ml darkish rum
3 medium bananas (530g), peeled and lower in half lengthways
2 ardour fruit, halved
1 lime, zest grated, then squeezed to get 1 tsp juice
For the cream
150ml double cream
150ml creme fraiche
2½ tbsp maple syrup
1½ tsp vanilla bean paste
Warmth the oven to 200C (180C fan)/390F/gasoline 6, and line a 22cm-diameter x 3cm-high spherical cake tin with baking paper.
Put the pretzels, pecans and salt in a meals processor and pulse 5 or 6 occasions, till they resemble breadcrumbs studded with small items of pretzel and nut. Tip right into a bowl and stir within the demerara sugar.
Soften the butter, maple syrup and cinnamon in a small saucepan on a medium warmth, then stir into the pretzel bowl. Press this crust combine firmly and evenly into the lined tin, put the tin on an oven tray and bake for 20 minutes, till golden. Take away from the oven and put aside when you make the caramel.
Put the sugar and two tablespoons of chilly water in a medium saucepan on a medium warmth. Prepare dinner for seven to eight minutes, resisting the urge to stir and as a substitute swirling the combo across the pan to make sure it will get an excellent caramel color. Take off the warmth and thoroughly stir within the cream, butter, rum and salt – bear in mind, the caramel might be highly regarded and will spit. Return to the warmth and cook dinner, swirling sometimes, for 2 minutes, till thickened, then pour over the pie crust and depart to chill for quarter-hour. As soon as cool, refrigerate for about an hour, to set.
To make the bananas, put the sugar, a tablespoon of chilly water and a quarter-teaspoon of salt in a medium frying pan on a medium warmth and cook dinner, swirling the pan as mandatory to mix, for seven to eight minutes, till the combo turns amber. Add the butter and rum, cook dinner for an additional three or 4 minutes, till clean and thickened, then fastidiously lay within the banana halves and cook dinner them for a minute on either side. Take off the warmth, then prepare the banana halves neatly on prime the chilled pie, leaving as a lot caramel sauce as you’ll be able to behind within the pan. Return the pie tin to the fridge and set the caramel pan apart.
Now make the cream. Put the cream, creme fraiche, maple syrup and vanilla within the bowl of a stand mixer fitted with the balloon attachment. Whip for 3 or 4 minutes on medium velocity, till you get delicate peaks, then spoon and swirl the cream artfully excessive of the pie. Rigorously unmould the pie and slide it on to a big plate.
Put the banana caramel pan again on a medium warmth for 2 to 3 minutes, till it’s barely thicker than maple syrup. Take off the warmth, stir within the ardour fruit juice and lime juice, and depart to chill for 5 minutes.
Drizzle one and a half tablespoons of the caramel excessive of the cream and pour the remaining right into a bowl or jug. Grate the lime zest over the pie, scatter over an eighth of a teaspoon of flaked salt and serve with the remaining caramel on the aspect.
Originally published at Gold Coast News HQ
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