Cooking with Chris

18/12/2024

It’s a cold and windy morning here in Hertfordshire—perfect for a bit of next-level artisan baking. This recipe for Soft White Bread with Lard is crafted with care to give you a stunning loaf with a soft, tender crumb and a beautifully crisp crust. It’s designed for the home baker who wants to move beyond bakery-style results into true artisan bread-making.

Soft White Bread with Lard, Autolyse, and Perfect Crust

Ingredients
• 530g bread flour or all-purpose flour
• 320ml lukewarm water (37–40°C / 98–104°F)
• 7g (2 tsp) instant yeast
• 1 tbsp brown sugar or honey
• 30g lard, melted butter (cooled), or vegetable/olive oil
• 10g salt
• 1 tsp malt powder (optional, for flavor and browning)

Method
1. Activate the Yeast:
• In a large bowl, mix 320ml lukewarm water, 7g yeast, and 1 tbsp brown sugar or honey.
• Let sit for 5 minutes until frothy.
2. Add the Fat:
• Stir in 30g lard (or melted butter/oil) after the yeast has activated. This step ensures proper fermentation.
3. Form the Rough Dough (Pre-Autolyse):
• Add 530g flour and 1 tsp malt powder (if using) to the yeast mixture.
• Mix until a shaggy dough forms, ensuring all the flour is hydrated.
4. Autolyse:
• Cover the bowl and let the dough rest for 20 minutes. This process enhances gluten development naturally.
5. Add Salt and Knead:
• Sprinkle 10g salt over the dough.
• Knead using a stand mixer with a dough hook for 5 minutes (or knead by hand for 8–10 minutes) until smooth and elastic.
6. First Rise:
• Lightly oil a bowl, place the dough inside, and turn to coat.
• Cover and let rise in a warm spot for 1–2 hours until doubled in size.
7. Shaping and Second Rise:
• Gently deflate the dough and flatten it into a rectangle approximately 20–25 cm (8–10 inches) wide and 30–35 cm (12–14 inches) long.
• Roll the rectangle tightly into a log shape using three firm rolls, maintaining surface tension.
• Place the dough seam-side down into a greased loaf tin for a classic shape or free-form on parchment paper for a rustic loaf.
• Cover and let rise again for 30–45 minutes until puffy.
8. Slashing the Dough:
• Lightly sprinkle the top with flour.
• Use a sharp knife or razor blade to slash diagonally (for free-form) or lengthwise (in a tin) about ⅓ inch deep.
• Why Slash? This prevents cracking and allows the bread to expand fully during baking, giving it a professional artisan finish.
9. Bake with Steam:
• Preheat the oven to 210°C (410°F). Place a baking stone or tray on the middle rack and a metal tray on the bottom.
• Add 5 ice cubes to the bottom tray just before placing the bread in the oven. Bake for 20 minutes, turning halfway for even baking.
10. Lower Temperature and Finish Baking:
• Reduce the oven to 190°C (375°F) and bake for another 20 minutes until golden and crisp.
11. Cool Completely:
• Transfer to a wire rack and let cool for 45 minutes to 1 hour before slicing.

Notes for Artisan Baking
1. Steam:
Steam is the secret to creating a crisp, golden crust while allowing the bread to expand fully (oven spring). By gelatinizing the surface starches, it produces the glossy, crackly finish that elevates your loaf to artisan status. Use 5 ice cubes in a preheated metal tray to generate steam at home.
2. Autolyse:
This step is vital for artisan bread. It allows the flour to fully absorb water and promotes enzymatic activity, breaking down proteins and starches for better gluten development and enhanced flavor. It also reduces kneading time, preserving the dough’s structure.
3. Shaping Before Baking:
Proper shaping creates structure and ensures an even rise. Flattening the dough into a 20–25 cm x 30–35 cm rectangle and rolling it tightly maintains tension on the surface, resulting in a beautifully domed loaf.
4. Adding the Fat After Proving the Yeast:
This technique prevents fat from inhibiting yeast activity or gluten formation, ensuring a tender crumb without compromising the dough’s rise and structure.

Nutritional Breakdown (Per Slice, ~40g):
• Calories: ~100 kcal
• Carbs: ~18g
• Protein: ~3g
• Fat: ~2g
• Fiber: ~1g

This recipe takes bread-making into the realm of artisan craftsmanship. Let me know how it turns out—it’s sure to become a centerpiece at your table this Christmas! 🌬🍞

😘

09/07/2024

British Lamb - Rack of Lamb

Ingredients

2 ½ lb rack of lamb (1.1 kg), frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb (85 g)
¼ cup fresh flat-leaf parsley (10 g)
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese (55 g)
1 ½ tablespoons whole grain dijon mustard

Method:

Preheat oven to 400°F (200°C).

Season lamb generously with salt and pepper.

Heat a cast iron over medium high heat.

To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.

Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.

Brush the top and sides of the lamb with mustard.

Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.

Allow to rest before slicing.

29/05/2024

Burgers and BBQ

Burger bun (top and bottom)
Grilled sausage
Pickle slices
Cherry tomato (skewered on top)
Melted cheese on the burger patty
Grilled burger patty
Bacon strips
Lettuce
Tomato slices
Slices of cheese (on the bottom part of the burger)

22/02/2024

02/02/2024

22/01/2024

Pink rack of lamb:

Ingredients:

1 rack of lamb (about 1.5 to 2 pounds)
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste
2 tablespoons Dijon mustard
1 tablespoon honey
Instructions:

Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Rack of Lamb:
Trim excess fat from the rack of lamb, leaving a thin layer for flavor.
Score the fat on the lamb in a diamond pattern with a sharp knife. This helps the fat render and the flavors to pe*****te.
Season the Lamb:
In a small bowl, mix together olive oil, minced garlic, chopped rosemary, salt, and pepper.
Rub the lamb rack with this mixture, ensuring it's well-coated.

Sear the Lamb:
Heat a skillet or oven-safe pan over medium-high heat.
Sear the rack of lamb on all sides until golden brown. This helps to lock in the flavors.
Coat with Mustard and Honey:
In a separate bowl, mix Dijon mustard and honey.
Brush the seared rack of lamb with the mustard-honey mixture, coating it evenly.

Roast in the Oven:
Place the lamb rack in the preheated oven and roast for about 20-25 minutes for medium-rare. Adjust the cooking time based on your desired level of doneness.
Resting Period:
Remove the rack of lamb from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the lamb moist.

Slice and Serve:
Slice the rack into individual chops and serve. The meat should be pink and juicy on the inside.
This simple recipe yields a flavorful and pink-centered rack of lamb that's perfect for an elegant meal. Adjust the cooking time based on your preference for doneness. Enjoy your delicious pink rack of lamb!

22/01/2024

Rack of Lamb- perfect on a Sunday

08/12/2023

06/12/2023

Avocado and Egg Toast Recipe

• 1 ripe avocado
• 2 eggs (you can cook them poached, scrambled, or fried, depending on your preference)
• 2 slices of your preferred bread (whole grain, sourdough, gluten-free, etc.)
• Salt and pepper, to taste
• Optional toppings: a sprinkle of chili flakes, a squeeze of lemon juice, a few slices of tomato, or a handful of arugula

Toast the Bread: Toast your bread slices to your desired level of crispiness.
Prepare the Avocado: While the bread is toasting, peel and mash the avocado in a bowl. Add a pinch of salt, pepper, and lemon juice (if using) to enhance the flavor.
Cook the Eggs: Meanwhile, cook your eggs to your liking. For a runny yolk, try poaching or frying. If you prefer scrambled, whisk the eggs in a bowl with a bit of salt and pepper before cooking.
Assemble the Toast: Spread the mashed avocado evenly over the toasted bread. Place your cooked egg on top of each avocado-covered toast.
Add Finishing Touches: Sprinkle with chili flakes for a bit of heat, add some arugula for a peppery bite, or top with tomato slices for extra freshness.

05/12/2023

Low Cholesterol Salmon Meal

Herb-Crusted Salmon with Quinoa and Steamed Asparagus

Salmon is a fantastic choice for low cholesterol diets, rich in omega-3 fatty acids and brimming with flavor. Paired with quinoa, a gluten-free grain packed with protein, and asparagus, a nutrient-dense vegetable, this dish is not only healthy but also visually stunning on the plate.

Recipe:
Ingredients:

2 salmon fillets (skin on)
1 cup quinoa
1 bunch asparagus, ends trimmed
Fresh herbs (like dill, parsley, and thyme)
Lemon zest
Olive oil
Salt and pepper
Lemon wedges for serving
Herb Crust:

1/2 cup mixed fresh herbs, finely chopped
Zest of 1 lemon
1 garlic clove, minced
2 tablespoons olive oil
Salt and pepper

Instructions:

Prep the Quinoa: Rinse quinoa under cold water. In a pot, add quinoa and 2 cups of water. Bring to a boil, then simmer for 15-20 minutes until tender. Fluff with a fork.

Prepare the Herb Crust: Mix the chopped herbs, lemon zest, minced garlic, olive oil, salt, and pepper in a bowl.

Cook the Salmon: Preheat the oven to 375°F (190°C). Place salmon fillets on a baking sheet. Spread the herb mixture over the top of each fillet. Bake for about 12-15 minutes until salmon is cooked through.

Steam the Asparagus: While the salmon is in the oven, steam the asparagus for about 3-5 minutes until tender but still crisp.

Plate Your Dish: Serve each salmon fillet on a bed of quinoa, with steamed asparagus on the side. Garnish with lemon wedges.
Pair this dish with a light white wine like Sauvignon Blanc, and you've got a romantic, restaurant-quality meal right at home.