Homemade Pizza - The Bread Challenge No.2

Friday night is pizza night at The Old Red Lion, Litchborough.
 It's quite an original concept, I think, and we make them entirely from scratch, and to order, with several different toppings to choose from.
So this is number 2 of my bread challenge.
Have made the pizza dough twice now. Not quite sure if truely mastered it yet but tastes and looks good when cooked!
Very difficult to roll out as shrinks back each time like elastic. I need to learn to throw it around maybe to stretch it like the professionals!
So here's the recipe for the dough. I think it is a Jamie Oliver recipe but don't quote me on that. I can usually get 6 or 7 large bases from the recipe and have found it freezes well too if you don't use it all.

Ingredients:
800g Strong White Bread Flour
1 Tbsp Salt
14g Easy Blend Yeast
1 Tbsp Sugar
4 Tbsp Olive Oil
650ml Lukewarm Water

Method:
Place all dry ingredients in a bowl and make a well in the centre. Add the olive oil and water and mix together to form a dough.
Knead the dough.( I find I have to add more flour to dry the dough out). Place in a bowl, cover, and leave to rise somewhere warm.

When you are ready to make your pizza, remove the dough from the bowl. Divide into balls and roll individually. Remember I said it will probably shrink back as you roll? Well I lift it up and stretch it in my hands then place on a baking sheet.




We buy in some lovely homemade tomato sauce which I spread a layer of over the base first. You can use normal ketchup or even tomato puree, your choice.
Now top with your favourites, your choice entirely!
The pizza below has peppers,onion,sweetcorn,choritzo,pepperoni and big handfuls of grated cheddar.
Place in the oven at about 180C for about 15minutes or until the dough is golden brown.

Serve immediately with salad and homemade coleslaw.

Homemade Pizza

Guinness Loaf for St Patricks Day- The Bread Challenge Part 1

Ok, so when I set myself the bread challenge several days ago it certainly wasn't my intention to take this long to start it but at least I have got off the ball now with my first loaf especially for St Patricks Day!
 Not much to say about this loaf. Now I have the kneading technique sussed, and allow plenty of time for the dough to rise to the maximum, I found it quite easy. Using the brown flour did give the dough a less elasticated feel though and quite rubbery to the touch when kneading but the end result came out great and you can certainly taste the Guinness in each slice of bread.
 Ingredients:
 250g/9oz Strong White Flour
 250g/9oz Malted Brown Flour
 1 Sachet Easy-Blend Dried Yeast
 1 1/2 Tsp Salt
 300ml/10floz Guinness
 Veg Oil for Brushing

 Method:
1. Sift both flours into a bowl and stir in the yeast and salt. Make a well in the centre.
2. Heat the Guinness very slightly in a microwave til lukewarm. Pour into the well and mix to a soft dough.
3. Knead for 10 minutes until smooth then return to bowl, cover with a wet tea towel and leave to rise in a warm place for about an hour.
4. Turn out and knead lightly for a couple of minutes. shape into an oval and place in a 2lb oiled loaf tin. Cover and leave to rise until doubled in size.
5. Cook in a pre heated oven for 20-30 minutes at 200C/400F/Gas6 then transfer to a wire rack

Guinness Loaf

Happy St Patricks Day.
Let me leave you with my St Patricks Day photo of the church opposite the pub this morning. Snow in March!!!

St. Martins Church, Litchborough

The Bread Challenge

I watched a great dvd the other day, Julie and Julia, which was based on two true stories.
The story involves culinary legend Julia Child, whose cookbook, Mastering The Art of French Cooking, inspired writer Julie Powell to cook her way through the book and achieve 524 recipes in 365 days.
Quite a challenge you will agree and one I would love to attempt myself but know I am better challenged on a smaller scale. So what challenge could I set myself?
As you will know from previous posts I have spent the past month perfecting the art of a crusty white loaf so what better challenge than a bread challenge?
So my aim from today is to achieve 15 or more bread recipes in the next month. I'll set my finishing date as 11th April.
Why not join me and share your experiences in the comments section below each post.

Trip Advisor Great Review

If you are a regular to my blog you will know I have written a post about trip advisor before.
In my previous job, I know, there were a few reviews by friends and enemies which, to me, is really not helpful to people using the website to decide whether to visit the establishment or not.
Constructive criticism is always welcome, and acted on, at The Old Red Lion, Litchborough and this week we were all really chuffed to receive a great view from a customer who ate with us last Wednesday night. I was especially chuffed as I was the chef that night.
What delighted me most was a comment on the Homemade Bread which I have spent weeks perfecting. The customer wrote  "The home-made bread deserves a special mention - good crust and crumb, and perfect seasoning. We are looking forward to a return visit some time soon."
How lovely was that?!
To read the whole review follow this link http://www.tripadvisor.co.uk/ShowUserReviews-g499614-d3506749-r153946724-The_Old_Red_Lion_Pub_and_Restaurant-Towcester_Northamptonshire_England.html#REVIEWS

And if you would like to attempt your own Homemade Bread my recipe can be found through this link http://stylesofcooking.blogspot.co.uk/2013/02/homemade-bread.html
Be patient and try not to rush the 'rising' process. I now make my dough in the morning and leave until the dough really rises out and over the the tin.
Let me know how you get on.

Homemade Bread

I think you would agree with me that, as consumers, we always like to be offered free items from companies that shows us to be valued and appreciated.
At The Old Red Lion, Litchborough Ben and Vicky think its a lovely gesture to offer homemade bread with an oil and balsamic dip to their customers whilst they peruse the menu.
Having never made bread before this came as a new challenge for me, but was not as difficult as I imagined and, it seems, truely welcomed by customers so far.
Look below for the recipe that I use and give it a go yourself!

CRUSTY WHITE BREAD
Ingredients
1 Egg
1 Egg Yolk
150-200/5-7floz luke warm water
500g/1lb 2oz strong white flour
1 1/2 tsp salt
2 tsp sugar
1 tsp easy-blend dried yeast
25g/1oz Butter
sunflour oil

Method
1. Place the egg and egg yolk in a jug and beat lightly to mix. Add enough luke warm water to make up to 300ml/10floz. Stir well
2. Sift the flour into a bowl and stir in the salt, sugar, and yeast. Add the butter, and rub it in with your fingertips until the mixture resembles breadcrumbs.Make a well in the centre, add the egg mixture and work to a smooth dough.
3. Turn out on to a lightly oiled surface and knead well for about 10 minutes or until smooth. Brush a bowl with oil . Place the dough in the bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour or until doubled in size.
4. Brush a 900g/2lb loaf tin with oil. Turn out the dough and knead again for 1 minute or until smooth. Shape the dough to the size of the tin and place in it. Cover again with a damp tea towel and leave in a warm place for 30 minutes or until it has risen above the tin. Place in a pre heated oven 220C/425F/Gas 7 for approx 30mins until firm and golden brown.Transfer to wire rack to cool.

Below is a batch I made last night.

And here is how we serve it!

If you don't fancy making the bread yourself why not pop along to The Old Red Lion and try some for yourself!

Rocky Road Biscuit Bar

What makes you happy?
For me, when I am having a down day, this little girl in the picture below cheers me up no end. She was my christmas present from my son and though, at the time, I was not impressed at receiving her, she has been my saviour these past few weeks whilst being out of work.

Holly The Kitten

Apart from my cat the other thing I reach for when feeling down is CHOCOLATE!!! There's just something about that soft, velvety taste that makes the world look just that little bit better.
Since being off work I've done more baking at home than I would usually do and Rocky Road has become a firm favourite in my house just recently.
It's such an easy recipe to make and a brilliant thing to make with the kids.

Ingredients
250g Milk Chocolate
125g Butter
2 Tbsp Golden Syrup
50g Cocoa Powder
Mini Marshmallows (Find them in the baking aisle)
400g Digestive Biscuits
Method
First melt the chocolate.
You can use the microwave but be careful of burning the chocolate as it's easily done! I use a small saucepan of boiling water and rest a bowl in the top, but try not to have the water touching the bowl.

While the chocolate melts put the biscuits in a bowl and, with the end of a rolling pin, bash them until they resemble crumbs.

Add the butter,golden syrup and cocoa powder to the chocolate and let it all melt and combine. Add this mix to the crushed biscuits and combine together with the Marshmellows. For an added treat you could also add some maltesers to the mixture!

Now spread the mixture into a baking tray. Pack it tight so when cooled it doesnt crumble. I use this great tray I bought from Lakeland with individual compartments.

Put in the fridge to set. Usually about an hour is enough but if you have more time to spare the longer the better I find.
When set, cut into squares and enjoy!
 For an added treat I sometimes melt some white chocolate and drizzle over the top and sprinkle icing sugar for effect.

rocky road biscuit bar

Chorizo & Cheese Pancakes

After such a hard year year at Skylark Farm I already feel really settled at The Red Lion where I started working on February 4th. Just been working part time for the past 3 weeks but already have had the chance to put a lot of imput in which is lovely.

This weeks challenge for me was to create a 'Spicy Dish Of The Day' for the specials board.

Not being a big fan of spicy food I didnt have any recipes in my head. I guess it would be all to easy to just make curries every week but I wanted to make something different.

I searched through all my cook books until I came across a recipe for 'Chorizo & Cheese Pancakes in Spicy Tomato Sauce' and knew I'd found a winner.

Spanish Chorizo is a seasoned, smoked pork sausage flavored with garlic, chili powder and other spices and is widely used in  Spanish cooking.  It's usually sold whole,  cut lengths or in rounds and being dry-cured, can be just sliced and eaten or added to dishes

Food at The Red Lion is still in it's infancy and reputation growing so I didnt make too many portions of the dish and was therefore delighted when our first order of the evening was for 'Spicy Dish'!!

It's an extremely easy dish to make and can be made in advance and just reheated in the oven.

Our customers loved it, so give it a go yourself!

Pancakes  
4oz/110g plain Flour
2 Eggs
5 floz/1/4pt Milk
5tbsp Water
Pinch Salt                                                  

Sauce

2 Tbsp Oil

1 Small Onion (Chopped)

1 Clove Garlic

2 Lg Tomatoes, Skinned and Chopped

3 Tbsp Tomato Puree

1 Bay Leaf

Salt & Pepper

1 Green Chilli

2 1/2 floz/65ml Sour Cream

1 Tbsp Chopped Coriander

Filling

Chopped Chorizo

Grated Cheese

Method

1. Put all the pancake ingredients in a bowl and use an electric hand whisk to blend together.

Heat a small amount of oil or butter in a non stick frying pan and make 6 pancakes from the mixture. Leave to one side.

2. Make sauce by heating the oil and frying onion and garlic for 5 mins.

 Add tomatoes, puree, bayleaf, salt & pepper and simmer for 15 mins. Add a little water if you feel it's too thick.

3. Take out the bayleaf and put the mixture in a blender with chilli and sour cream. Mix in the coriander.

4. Pour half the sauce in a dish.

Roll sausage and some cheese in each pancake and lay in sauce. Pour the rest of the sauce over the top and top with grated cheese.

Bake in the oven 15-20 mins at 180C/160C fan/gas 4.

Enjoy!