Easter delights
4 April 2015 10:42 PM GMT
HOT CROSS BUNS
Ingredient
450 gm plain white flour
1 teaspoon salt
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
55 gm butter (diced)
1 teaspoon easy-blend dried yeast
Finely grated zest of 1 lemon
25 gm caster sugar
85 gm sultanas
25 gm chopped mixed peel
1 large egg, lightly beaten
250 ml warm milk
85 gm ready made short crust pastry
55 gm granulated sugar
METHOD:
Grease 2 baking sheets and set aside. Sift the flour, salt and spices into a large bowl, and then rub in the butter. Stir in the yeast, lemon zest, caster sugar, sulatans and mixed peel. Make a well in the centre, and then add the egg and enough milk, mixing to form soft dough.
Turn the dough onto a lightly floured surface and knead until smooth and elastic. Shape the dough into a round, then place in a lightly oiled bowl, cover an d leave to rise in a warm place until doubled in size.
Knock back the dough on a lightly floured surface, and then divide it into 12 or 14 equal pieces. Knead each piece into a ball and place on the baking sheets. Flatten each ball slightly. Roll out the pastry on a lightly floured surface and cut into narrow strips. Brush the buns with a little water and top each one with a pastry cross. Cover and leave to rise again for about 30 mins, or until doubled in size.
Meanwhile preheat the oven to 190’c.bake the buns for about 15-20 minutes, or until golden brown. Transfer to a wire rack.
Meanwhile, make the glaze .place the granulated sugar in a saucepan with 3 tablespoons water. Heat gently, stirring until the sugar has dissolved, then bring to the boil and boil rapidly for 2 minutes. As soon as the buns come out of the oven, brush them twice with the sugar glaze. Leave to cool and serve warm or cold.
Lamb navarin printanier
INGREDIENTS
Lamb shoulder 1 kg
Tomato (4) paste
Onions 200 gm
4 Garlic cloves (crushed)
Fresh rosemary
Fresh thyme
2 Bay leafÂ
1 Lamb stock
Carrot 50 gm
Leeks 50 gm
Celery 50 gm
Baby Carrot 250 gm
Baby Turnip 200 gm
Potatoes 500 gm
Baby Onion 200 gm
Salt
Pepper 4 gm
METHOD
Season the lamb wit salt and pepper. Heat the olive oil in a skillet over medium high heat. Brown the meat from all the sides.
Add crushed garlic clove and mire poix to the pan and sauté for few minutes. Add tomato paste to the pan. Pour the wine over the lamb. bring it to a boil add just enough stock to cover the lamb. Add bay leaf rosemary and thyme to the pan . Then cover the pan and leave it to simmer for 2 hrs until meat is tender. Remove from the heat set aside carefully separate the lamb from the sauce. Strain the sauce through the sieve. Discard the herbs and bay leaf. Bring the sauce to a boil. Add meat and vegetable to the sauce check for seasoning and serve.
Ingredient
450 gm plain white flour
1 teaspoon salt
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
55 gm butter (diced)
1 teaspoon easy-blend dried yeast
Finely grated zest of 1 lemon
25 gm caster sugar
85 gm sultanas
25 gm chopped mixed peel
1 large egg, lightly beaten
250 ml warm milk
85 gm ready made short crust pastry
55 gm granulated sugar
METHOD:
Grease 2 baking sheets and set aside. Sift the flour, salt and spices into a large bowl, and then rub in the butter. Stir in the yeast, lemon zest, caster sugar, sulatans and mixed peel. Make a well in the centre, and then add the egg and enough milk, mixing to form soft dough.
Turn the dough onto a lightly floured surface and knead until smooth and elastic. Shape the dough into a round, then place in a lightly oiled bowl, cover an d leave to rise in a warm place until doubled in size.
Knock back the dough on a lightly floured surface, and then divide it into 12 or 14 equal pieces. Knead each piece into a ball and place on the baking sheets. Flatten each ball slightly. Roll out the pastry on a lightly floured surface and cut into narrow strips. Brush the buns with a little water and top each one with a pastry cross. Cover and leave to rise again for about 30 mins, or until doubled in size.
Meanwhile preheat the oven to 190’c.bake the buns for about 15-20 minutes, or until golden brown. Transfer to a wire rack.
Meanwhile, make the glaze .place the granulated sugar in a saucepan with 3 tablespoons water. Heat gently, stirring until the sugar has dissolved, then bring to the boil and boil rapidly for 2 minutes. As soon as the buns come out of the oven, brush them twice with the sugar glaze. Leave to cool and serve warm or cold.
Lamb navarin printanier
INGREDIENTS
Lamb shoulder 1 kg
Tomato (4) paste
Onions 200 gm
4 Garlic cloves (crushed)
Fresh rosemary
Fresh thyme
2 Bay leafÂ
1 Lamb stock
Carrot 50 gm
Leeks 50 gm
Celery 50 gm
Baby Carrot 250 gm
Baby Turnip 200 gm
Potatoes 500 gm
Baby Onion 200 gm
Salt
Pepper 4 gm
METHOD
Season the lamb wit salt and pepper. Heat the olive oil in a skillet over medium high heat. Brown the meat from all the sides.
Add crushed garlic clove and mire poix to the pan and sauté for few minutes. Add tomato paste to the pan. Pour the wine over the lamb. bring it to a boil add just enough stock to cover the lamb. Add bay leaf rosemary and thyme to the pan . Then cover the pan and leave it to simmer for 2 hrs until meat is tender. Remove from the heat set aside carefully separate the lamb from the sauce. Strain the sauce through the sieve. Discard the herbs and bay leaf. Bring the sauce to a boil. Add meat and vegetable to the sauce check for seasoning and serve.
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