Based on a recipe by Nigella Lawson
- 350g strong white bread flour
- 150g strong wholemeal bread flour
- 1 x 7g sachet Alinson’s easy bake yeast
- 2 tsp caster sugar
- 2 tsp fine sea salt
- 65ml old plain yoghurt
- 60ml milk
- 150ml cold water
- 100ml boiling water
- tbsp soft unsalted butter
- vegetable oil for kneading
- Mix the flour, yeast, sugar and salt in a large bowl.
- Mix the yoghurt, milk, water, and butter in a measuring jug.
- Pour the wet ingredients into the bowl of dry ingredients.
- Mix with your hands into a ball of dough.
- Repeat three times:
- Cover with cling film and leave for 10 minutes;
- Gently knead the dough on an oiled surface for 10 seconds;
- Return the dough to the bowl.
- Leave for an hour.
- Butter the base and sides of traditional 2lb loaf tin and line the base with baking paper.
- Pat out the dough to about 2cm thick, roll it up tightly like a scroll and squish it seam-edge down into the tin.
- Place in the oven on proving mode and leave to rise for 45 minutes.
- Turn the oven to bread baking mode (200C), and dust the top with flour.
- Bake for 45 minutes.
- Take the bread out of the tin, and place on a wire rack to cool.
Based on a recipe by Kevin is Cooking
- ½ cup Ancho chili powder or similar
- 2 roma tomatoes, chopped
- ¼ cup cider vinegar
- 3 garlic cloves
- 2 tbsp brown sugar
- 1 tsp oregano
- ½ tsp salt
- ½ tsp ground cumin
- ¼ tsp cinnamon
- ¼ tsp black pepper
- ¼ tsp allspice
- 3 tbsp olive oil
- freshly smoked chipotle peppers
- Add the chile powder to blender and carefully pour in 1 ½ cups boiling water.
- Cover with lid to steep while you get the other ingredients together.
- Add the rest of the ingredients except the oil and smoked peppers.
- Process to a smooth purée, about the consistency of BBQ sauce. If needed, thin with water.
- Heat oil in a skillet over medium high heat.
- Pour in the chili purée and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.
- Add the smoked peppers and simmer for another 10 minutes.
Based on instructions from Kevin is Cooking
- jalapeño peppers (washed and dried)
- smoking chips (traditionaly pecan, but we used oak whiskey barrel chips)
- Put the smoking chips in an aluminium tropfschalen
- Covered with tinfoil and pierce a few holes to let the smoke out
- Place directly on the heat plates on one side of the grill – don’t put the grill back over it (as pictured here) you will need access to replenish the wood chips
- Place the washed and dried jalapeños in a single layer on a wire rack on the opposite side of the grill
- Bring temp up gradually to 90-110°C
- Smoke the jalapeños for 3 hours – you will need to juggle the gas setting to keep the temperature that low on the Weber
- Dry or store in Adobo sauce
Based on a recipe by Nagi.
- 1kg beef cheeks
- 3 tbsp vegetable oil
- 4 shallots (roughly chopped)
- 6 cloved garlic (sliced)
- 2 sticks of celery (roughly chopped)
- 2 carrots (roughly chopped)
- sprig of thyme
- 4 fresh bay leaves
- 500ml red wine
- 250ml beef stock
- 2 tbsp redcurrant jam
- Cut off any large pieces of fat or sinew, if your butcher hasn’t already done so
- Heat the oil in a large heavy-bottomed pan and brown the cheeks
- Transfer the cheeks to the slow-cook
- Saute the onion and garlic for a few minutes until starting to soften
- Add the celery and carrot and cook for a few minutes more
- Transfer the sofrito to the slow cooker
- Deglaze the pan with wine
- Pour the wine into the slow cooker
- Add stock, redcurrent jelly, herbs, and salt and pepper to taste
- Slow cook on high for 4 hours
- Turn down to low and cook for another 2 hours
- Turn to keep warm mode and leave to simmer for another 2 hours
- Use a large ladle to spoon the liquid out to a saucepan, leaving the meat and veg in the slow cooker
- Boil the sauce to reduce by between a third and a half
- Return to slow cooker
- Serve with creamy mash, kale, and horseradish