This is the last batch of dough to try to use up some of my sourdough starter (its gone in the bagels and the baguettes too)
The dough was easy enough to make but was really difficult to roll out to the final rectangle to cut into shape. The finished croissants are very small, but look the same size as the photo in the book (Bertinet Crust p119). The dough recipe was from James Morton’s Brilliant Bread p 190 but the pictures in Bertinet were easier to follow and it gave guides on when to freeze the croissants - before proving (get out of freezer, leave overnight then bake) ; after proving (bake from frozen) or from fully cooked. Fully baked and half eaten picture to follow!
I did weigh them, honest, I don’t know why they’ve all come out differently but they’ll be great. Part baked for about 15 minutes before frezzing, then just pop into a hot oven for about 10 minutes for a lovely treat.
Using up some root veg (theres a leek and some celery in it too) in a lovely soup, I fancied a bit of spice so added a tablespoon of curry powder to the recipe. I think it would have been nicer chunky but freezes better blended.
An adapted sloe gin recipe: 450g damsons (or possibly bullaces as they are a bit small), 225g sugar and a bottle of vodka. The damsons have been frozen since picking last year, I hung on thinking I’d be able to pick sloes but didn’t.
Sourdough toast topped with roast tomatoes and pheasant in aspic (bottom) and broad beans (top)
The pheasant in aspic (Ginger Pig Farmhouse Cook book page 60 - see below) is nice served with some crispy bread and a bit of salad but for the effort and having to buy pigs trotters to make the aspic I think I’ll stick to making pork rillette.
This is the pasta I made a few weeks ago and froze. I cooked it straight from frozen for about 3 minutes and served it with left over Ginger Pig Chicken in white wine with porcini - Cookbook p 132, which I’d made a few weeks ago and didn’t get on the blog.
I realised that there are 2 basic sourdough recipes in the James Morton book and I’d got them confused, one has yeast too - this one. I left this overnight in the utility room but this time it collapsed but after shaping and proving in a basket it popped back up again and made this lovely loaf!
The recipe was from the Feb edition of Delicious magazine but doesn’t appear on its web-site, but its a basic sourdough recipe with the addition of 150g of roasted squash and less water. I also added some smoked paprika to give it a redder colour and a bit more flavour. It takes a while to work the squash into the dough so its a bit dry initially but it made a lovely looking loaf. I left the dough to prove initially overnight, then shaped it and left it to double in size - about 2 hours.
I think Nigel Slater may be pleased with Sunday lunch turned into a roll! This tasted better than it photo’d - ciabatta filled with slow cooked pulled pork and chard gratin - neither of us fancied a proper roast after its 4 hour cooking.
Slow cooked belly pork from Ginger Pig Cook book p 142
I really must stop buying odd things from the farmers market, in this case pigs trotters which I thought I’d make Ginger Pig’s Chicken Legs in aspic (why?!) I had done the pate and terrine course a while back and hadn’t really experimented. Anyway I had some pheasant legs in the freezer so gave it a go with them instead. The trotter stock tastes nice, will it set though and will we want to eat it!? Serve with crusty bread and pickles apparently…and there’s always lots of that in the house.
I thought I’d tried every banana recipe in my baking books but no - I found this coconut banana bread in Nigella’s Kitchen book page 136. Its supposed to have cherries but I used the last of the Christmas dried cranberries, I think it would be really nice with plain chocolate chips too.