Sweet or savoury, scrolls are one of my favourite yeast based products to make. These scrolls are packed with streaky beacon, cheddar cheese and chilli/tomato/barbecue sauce. A perfect snack or quick breakfast on the go.
Make a basic enriched dough and fill it with the above ingredients, and bake into luscious scrolls.
500g strong flour
2 free-range eggs
150g streaky bacon
75g good cheddar cheese
2 tablespoons tomato chutney
1 tablespoon sweet chilli sauce
1 tablespoon barbecue sauce
1 free-range egg, beaten
1 teaspoon sweet chilli sauce
Put the strong flour into the bowl of an electric mixer fitted with a dough hook or into a large mixing bowl if kneading by hand. Add the instant yeast and salt, making sure the yeast and salt are on opposite sides of the bowl. Add the milk which you have warmed to tepid (microwaving is easy) and the beaten eggs. Mix by hand into a rough dough, even if you’re going to use the dough hook in the next stage.
Cover the bowl with a tea towel or my favourite, a plastic shower cap, and rest for 20 minutes. Then move the bowl to the mixer and knead with the dough hook until the mixture is smooth and starting to develop some elasticity, about 5 minutes. Add the butter in small pieces, then knead again for about 5 minutes, using the mixer until the butter is thoroughly incorporated, the dough is smooth and you can achieve the “windowpane” effect. That is, you can pull some of the dough off the dough hook, between two fingers, stretching it so that it’s translucent.
If you are kneading by hand, you will knead to work the dough really well, in both stages, to get it to the desired silky, elastic stage.
Cover the bowl again and leave in a warm place to prove for about an hour, until the dough is doubled in size. You ideally need a temperature of about 25 degrees C.
You can prepare the filling while the dough is proving. Put the bacon rashers in a cold frying pan and heat up on medium, cooking the bacon rashers slowly, until they are nicely crisp. Remove from the pan and cool to room temperature. Finely chop the bacon rashers.
Grate the cheese and put aside. Combine the chilli, tomato and barbecue sauces in a small bowl.
Once the dough is risen, take the dough out of the bowl onto the bench top or ideally a large wooden board. Flour the bench top or board liberally with flour. Flour a rolling pin and roll the dough into a large rectangle, as large as you can go, with the dough ending up about 1/2 cm thick. My dough rectangle is usually about 30cm in width by 40-50cm in length.
Liberally spread the sauce mixture over the dough rectangle. Scatter the chopped bacon and grated cheese on top of the sauce.
Now carefully roll up the dough along the long side. Using a sharp knife, slice the dough into 18 pieces. These are mini scrolls – if you wanted bigger ones, slice into 12 pieces.
Line a large baking tin or tray with baking paper. Carefully place each slice, cut side up, into the tin or tray, fitting them snugly together.
Place the tin or tray into a large plastic bag. Put the tin or tray into the fridge, and leave for 8-12 hours overnight.
When ready to bake, preheat your oven to 180 degrees C fan forced, or 200 degrees C non fan forced.
Remove the plastic bag from the tin/tray. With a pastry brush, glaze the scrolls with the egg chilli mixture. Place into the preheated oven and bake for 20 minutes or until the scrolls are risen and and nice and brown.
Winter has arrived fairly dramatically in Sydney in this first week of June. Time to get some slow cooking on the go! Lamb is always great in a casserole and lamb shoulder makes a great tagine with lots of Middle Eastern flavours. The shoulder needs to be boned and diced – try to get your butcher to do that for you. Less labour intensive than doing it yourself.
The tagine itself is the star – just serve it with couscous or rice or homemade flatbread to soak up the juice.
I make my tagine in a heavy based casserole. You could do this and serve in a tagine if you like.
2 teaspoons paprika – sweet or smoked
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chilli powder
1 teaspoon cinnamon
1 teaspoon pepper
2 teaspoons salt
2 tablespoons olive oil
Juice and rind of a mandarin or orange
1 kg diced lamb shoulder
1 clove of garlic
1 x 425g tin of chopped tomatoes
1 1/2 x tins of water (use the chopped tomatoes tin for this)
1 tablespoon pomegranate molasses
125g dried apricots
125g pitted prunes
Combine spices and pepper and salt in a large bowl. Add the oil, rind and juice of the mandarin/orange and stir to form a paste. Add lamb and stir until well coated in the paste. Cover and refrigerate for 2 hours or longer.
Preheat oven to 150 degrees C.
Heat a heavy based casserole on the stovetop, and add half the olive oil. Tip in the lamb and cook over a fairly high heat until evenly browned, then tip onto a plate.
Add the remaining olive oil to the casserole and stir in the the eshallots, and then cook for 5 minutes, stirring occasionally. Stir in the garlic and continue to cook for a further couple of minutes or until the garlic is softened but not browned.
Return the browned meat to the casserole. Add the chopped tomatoes, tins of water and stir well. Add the pomegranate molasses. Bring to the boil, then put the lid on and transfer to the oven.
Cook for 1 hour. Remove from the oven and stir in the dried apricots and prunes, roughly chopped. Cook, covered for a further 40 minutes or until lamb is tender.
If you’re not completely satisfied with the tenderness of the lamb you can cook for a further 15 minutes.
Serve with the aforementioned couscous, rice or flatbread. A spoonful of yoghurt is nice too, and some chopped coriander.
Pears are lovely at the moment, a great winter fruit perfect for cakes or pies or puddings.
This simple cake makes the most of pears and is great for morning tea, afternoon tea or even as a dessert. You could substitute apples too.
I added a plum to the fruit for colour because I had one on hand but that’s entirely optional.
1 large plum (optional)
150g almonds flakes
2 large free-range eggs
1/2 teaspoon vanilla extract
1 teaspoon almond essence
50g plain flour
1 teaspoon baking powder
2 teaspoons Demerara sugar
Preheat the oven to 170 degrees C.
Peel the pears and cut vertically into thin slices, avoiding the core. Cut the plum into slices if using.
Butter a 20 or 22cm cake tin. The smaller tin will give you a deeper cake, the larger tin will give you a flatter cake.
Line the base with baking paper.
Put the almond flakes into a food processor and blitz for a minute until you have small pieces. Remove from the processor.
Put the butter in the food processor and blitz until it is soft. Add the sugar and cream well. Add the eggs and mix until amalgamated. Add the essences and the buttermilk. Add the flour, baking powder and chopped almonds and blitz briefly.
Spoon the mixture into the prepare tin. Arrange the pear slices and plum slices (if using) in a circle around the mixture, any leftover can be put into the centre. Sprinkle with the Demerara sugar.
Bake in the preheated oven for 30-35 minutes or until a skewer inserted in the centre comes out clean.
Remove from the oven and leave to cool.
Serve as is or drizzle with lemon icing. Make this by combining a couple of tablespoons of lemon juice with enough icing sugar to make a drizzle icing.
You could also great a little lemon or lime zest over the cake too.