Sourdough recipe

Akhil Malhotra‎ to Perfect Sourdough
2 hrs ·
Morning All,
I’ve pulled these suckers out of the oven this morning and thought I’d share the method and get some thoughts from all of you.
Normally I feed my starter the day I mix, but due to new constraints I had to feed it the afternoon before – so here we go.
5pm – feed starter (60% hydrated starter, 100% WW)
9am – Mix Dough, (100% white, 72% hydration, 20%starter, no salt yet)
9:30am – Add 2% salt
10:00 am – first fold
10:45 am – second cold
11:30 am – final fold
11:45 am – preshape
12:20 pm – final shape and retard
10 am next day – Bake at 230 for 20 with steam and 190 for 30 without steam
Bulk was done at roughly 28-29 degrees C (aiming for final dough temp of 26 degrees C)
Retarding was at anywhere between 3-5 degrees C
Any questions fire away
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Tribesman, near Geda Yesus, Amhara, Ethiopia

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The office today, man and cow, near Geda Yesus village about 40km north of Dejen. This is about as Old Testament as it gets apart from the AK47. The people here haven’t seen rain for two years, and adjacent to where this picture was taken is a waterhole which services two kebele (villages) totalling about 1500 people. It’s a trickle – women queue all day for a chance to fill a 20l jerry can with a cup, then carry it back to their village. Life is unbelievably tough, the landscape is harsh, mortality is high. Sustenance is provided by the government but the diet is poor.

Happy Gooner

Benno proud as punch outside the Emirates, as part of his 16th birthday celebrations. Arsenal beat Everton 2:1 and went (briefly) top of the table. Fantastic seats almost bang on halfway and about 12 rows back, nicely sheltered from the rain, of which there was a lot. The Gaffer wasn’t so lucky though, he was getting drips down the back of his neck for the entire match, perhaps that’s why he looks so miserable the whole time.

We did an Air BnB which was great – really interesting place in Hoxton

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Fuji X100

A couple of weeks ago, I had a rush of blood to the head and got my hands on a good, use Fuji X100. There is a lot of eulogising about this camera in far flung reaches of the Internet, and to date I can’t disagree with any of it. It is by far and away the funnest camera I’ve owned. Quirky, sure, but remarkable results. Mostly I like that I can just stick it in my bag and not know that it’s there, unlike the monster dslr I use (less and less). 

Check the ultimate lighted makeup mirror reviews by PRNT on their website.

Adventures in sweet potato rösti

I’ve been thinking that sweet potato might make a good rösti, so I’ve started experimenting. 

Variant 1

1 sweet potato unpeeled, then grated. 1 scallion sliced and added to the mixture as well as a level tsp caraway seed. Formed into a chef’s ring and not packed too tightly. Small knob of unsalted butter on too. Baked in top Aga (180C) for 40 mins. 

Kept its shape coming out of the ring but was easily squished, not weight-bearing so couldn’t support something piled on top. Caraway overpowering, will omit for next variant. Also, I’ll squeeze out excess water. 

   
 

Chicken and Chorizo Stew

This recipe is from my buddy Eleanor Walsh, a tour de force in the Irish food industry and all round fantastic person. Taken from her Eden book from a few years ago.

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Ingredients:
6 chicken legs, skin on
2 white onions, sliced
12 cloves of garlic, skin on
100g chorizo, sliced thinly, diagonally
100g plain flour
1 tbsp sweet paprika
250ml white wine
250ml chicken stock
1 sprig rosemary, chopped
400g can of chopped tomatoes
400g can of cooked chickpeas

Method:
Preheat the oven to 180C. Mix the white flour and paprika in a bowl. Dust the chicken legs thoroughly in the flour and shake off the excess. Fry these in a little sunflower/whatever oil till browned all over. Set aside.

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Heat an ovenproof casserole on the hob and add the chorizo. Keep it on the move with a wooden spatula, you don’t need to add oil because soon enough the fat will run. Then add in the sliced onions and whole cloves of garlic, cook them off for a while. Chuck in the rosemary and browned chicken legs, the wine and the stock, then bring it up to a slow simmer. Put on the lid and put it in the oven for an hour. After the hour has passed, remove the casserole from the oven and stir in the tomatoes and chick peas. The original recipe tells you also to add some Kalamata Olives, but I passed on these since the kids don’t like them. Stick the lid back on and cook for another half hour or so. I served this with steamed white basmati since the stew is kinda gloopy.

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Slooooooooow Lamb

Despite having leanings towards non-meat food and reducing the intake of animals, I occasionally have a hankering after a bit of lamb, and since we’re feeding 15 for lunch tomorrow, a big hunk of meat seems like the easiest way to go. In fact, considering the numbers, I’m doing three big hunks of meat.

This is going to be a variant of Nigel Slater’s slow roast lamb, the main difference between my version and Nige’s is that I’ll cook it slower and longer, and maybe chuck in the odd root vegetable for ballast as it were.

Ingredients (I’m multiplying by approx 3):
1 large leg of lamb, fat trimmed where you can
1 tbsp cumin seed
2 tbsp thyme leaves
4 cloves of garlic, crushed
1/2 tbsp sea salt
hefty pinch of paprika/cayenne/whatever
a couple of glugs of olive oil
1/2 pint light stock

Method:
Heat your oven to about 90C. Maybe a little less, give 80C a go. Take down your pestle and mortar and grind up the salt, thyme, garlic, paprika and cumin along with a glug of oil so that it makes a rough paste. Set aside. Meanwhile get a large skillet really hot, smokin’. Sear the joint all over to give it a bit of colour, this may involve a lot of smoke, so if you have an extractor fan, crank it up. Oh yeah and don’t wear the clothes you’re going to entertain in, they’ll stink afterwards.

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Chicken with fragrant rubbings

OK so this is a total adaptation from a Persian recipe book my sister Liz gave me for Xmas and it’s an adapt in that I didn’t have all the necessary ingredients to hand so I invented. I’m writing this as it’s cooking away in the oven so I’ll do a verdict to let y’all know how it tasted and if it’ll make  return to our table in the future.

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Ingredients:
4 chicken legs on the bone, dead cheap and better flavour than breasts
4 cloves of garlic, crushed
1/2* tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp turmeric
1/2 tsp sumac
1 1/2 cups water
1 lemon juiced
oil

*actually I didn’t measure any of the half teaspoons, I just guessed. That’s the way I roll.

Method:
Slash the chicken legs a few times, certainly through the skin but maybe not all the way to the bone. Stick them in a pan and fry on both sides for 7 minutes each, till golden brown. Meanwhile mix the spices together, juice the lemon and crush the garlic. Pour the water into an ovenproof/flameproof dish along with the garlic and lemon juice and bring it to a gentle boil. When the legs have finished frying, place them into the dish and sprinkle the spices on top. I chucked in the juiced halves of the lemons for the craic as well. Bake in a moderate oven for about 40 minutes. When the cooking is over, remove the legs to a warmed serving plate, discard the lemon halves and bring the juices to the boil, reducing them a little. Serve the chicken with boiled rice and pour the reduced cooking juices over.

Verdict:
Tastes great, actually tastes really good. Apart from the fact that I can’t take pictures of food for the life of me (really hard to make it not look like roadkill), the flavour is turmericy, which is a good thing because so often you can’t taste it in dishes and it seems to work well with lemon. Generally it could do with more sauce, so maybe I’d try it next time with more water. Don’t know if I can detect the sumac at all …

 

Will be making it again.