Red Lentil Dhal

 Ingredients

Chopped onion, red pepper, courgette, and carrot

Handful cherry tomatoes

2 cloves garlic

1/2 tsp ginger

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp turmeric

1/2 tsp paprika

1/2 tsp sugar

130-150g red lentils

Method

1. Fry off some finely chopped veg and onions - add in garlic, ginger and spices and fry off for a few minutes.

2.  Add a handful of cherry tomatoes and the sugar, and fry till softened.

3.  Rinse off the lentils and add to the pan - cover with boiling water, bring to the boil and simmer.

4.  Season to taste.

Sourdough Crackers

Ingredient

200g sourdough starter discard

28g melted butter

1/4 tsp salt

2 tsp dried herbs

Method
1. Preheat oven to 150C (rayburn on low will do nicely).

2. Mix all ingredients throroughly - and spread as a think layer onto two baking sheets.

3. Bake for 10 mins, then score into small rectangles.

4. Bake for another 20-25 mins until golden brown and crisp.

Status

Tried a couple of time - very tasty, need to be careful not to oversalt - cook well in the rayburn.  Very nice with 1/2 tsp cumin 1/2 tsp turmeric added in place of the herbs.

Sourdough Artisan Loaf

Ingredients (White Loaf)

224g active sourdough starter

325ml warm water

50g strong wholemeal flour

450g strong white flour  

1.5 tsp salt

Ingredients (Wholemeal Loaf)

224g active sourdough starter

325ml warm water

25g golden syrup

470g strong wholemeal flour

Handful of seeds and oats

1.5 tsp salt

Method

1. Mix starter, 50g wholemeal flour (or 300g if wholemeal version) and 250g strong white flour, with the warm water and leave to stand for 60 minutes.

2. Add the salt and remaining flour (seeds / oats for wholemeal version) and knead to form a sticky dough.

3. Leave to rise - folding and turning at intervals.

4. Once doubled in size, shape and place in a bowl lined with greaseproof baking paper - cover and refrigerate overnight.

5. Next day when ready to bake - preheat oven and cast iron pot with lid to 220C.

6. Gently lift dough into the pot using the baking paper and score top.

7. Bake with lid on fro 25 minutes, then reduce temperature to 190C, remove lid, and bake for a further 25minutes.

8. Check fully baked (sounds hollow) and place on cooling tray - do not cut until fully cooled.

Status

Made the white version a couple of times - dough has still been too loose at the baking stage, but has still worked well cooking in the pot (or dutch oven).

Sourdough Pizza Crust

Ingredients

224g active sourdough starter 

200ml water

420g strong white flour (280g + 140g)

1.5 tsp salt

2 tbsp olive oil

Method

1. Combine the starter, 280g flour, and water - let stand for 60 minutes.

2. Add the salt, olive oil, ad remaining flour to form a sticky flour - knead for 5 minutes to form a smooth ball of dough.

3. Cover and set aside - fold and turn at intervals - until firm and doubled in size - at this point the dough can be frozen, or refrigerated overnight.

4. Preheat oven to 200-220C - shape the dough into two pizza discs and pre-bake.  Cover with toppings and return to the oven for 10 minutes until done.

Status

Comes out well - best pre-baked or can be a bit soggy.

Sourdough Soft Rolls

Ingredients
224g active sourdough starter
60ml warm water

70g bread flour (white or wholemeal)

180ml warm milk

28g unsalted butter (melted)
2 tbsp granulated sugar
1 ½ tsp salt

1 beaten egg

360g bread flour (all white or c. 1/3 wholemeal)

Method

1. Combine the starter, water, and 70g flour, and mix to form a thick batter. Cover and set aside for 30-60 minutes.
2. Add the melted butter, warmed milk, sugar and salt then mix to combine, then add the remaining flour and the beaten egg until you have a slightly sticky dough. Mix until the dough forms a smooth ball (add a bit more flour if necessary).
3. Cover the dough and set aside at room temperature.
4. After 60 minutes uncover, lift one side of the dough and fold it into the middle of the dough, and repeat with the other three sides of the dough before turning it over (basically turning the dough inside-out).
5. Repeat this procedure after a further 30 minutes - recover and leave to stand for a further 60 minutes. By this point the dough should be elastic and airy (if not leave for another hour or so at room temperature) - if made early evening, the dough can then be placed into the fridge, tightly covered, overnight. Alternatively you can move to the baking stage.
6. If refrigerated, remove from the fridge in the morning and allow the dough to come to room temperature.

7. Shape into 8 rolls, and leave to rise in a warm place for about half an hour until roughly doubled in size.
7. Preheat the oven to 190°C, and bake for 10-15 minutes until they are golden brown and sound hollow.

Status
Made a few times - works well - can start at lunchtime in a warm kitchen and bake in time for tea.

Chicken Pad Thai

Ingredients 

Sauce
3 tbsp Fish sauce
1 tbsp Soy sauce
1/2 tsp Cayenne
3 tbsp Brown sugar
1 tbsp Lime marmalade
Tomato puree (squeeze of)
Worcester sauce (dash of)

Noodles
2 blocks Noodles
2 Chicken breasts / Turkey fillets
1 tsp Cornflour
3 tsp Soy sauce
2 medium Garlic cloves, crushed
1 Red chilli, chopped
4 Spring onions
3 Mushrooms
2 handfuls of Peas
1 Egg
Dry roasted peanuts, crushed

Method
1. Cook noodles (al dente) - allow to cool.
2. Chop the chicken / turkey into thin slices - marinate in the cornflour, soy sauce and chopped chilli.
3. Fry mushrooms and garlic, add the marinated chicken / turkey, and peas - once cooked, make a well and add the egg, scramble the white before breaking the yolk - finally add the peas.
4. Stir in the noodles, and finally the sauce - serve sprinkled with the crushed peanuts.

Status
Very nice!

Redcurrant & Red Onion Relish

Ingredients

2 medium red onions, sliced into thin wedges

1 small red pepper, diced

2 tbsp olive oil

2 large garlic cloves, crushed

1/2 inch piece of ginger, crushed
1/2 tsp chilli flakes
150ml red wine vinegar
70g dark brown sugar

70g granulated sugar
1/2 tsp allspice

1/2 tsp cayenne pepper

1 tsp salt
300g redcurrants

Method

1.  Fry the onions and red pepper in the oil until lightly charred and softened. Remove from the pan and set aside.

2.  Put the chilli, garlic and ginger in a pan with half the vinegar. Bring to the boil and simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and salt.

3.  Bring to the boil then simmer for about 5 mins until thickened. Add redcurrants and simmer for another 5 mins or so, or until they have burst, but still have some shape and the liquid is syrupy.

4.  Remove and pour into a large sterilised jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.

Status

Made once - came out nice but took a lot of boiling, so have reduced the amount of vinegar and upped the redcurrant content slightly.  Still very nice.