Mexican Cornbread with Pickled Jalapeños 🇺🇸 🇲🇽

I had not thought of making or eating cornbread until it was served up, beautifully moist and delicious, at a picnic with friends last summer.  As always, I obtained and road tested the recipe soon after.  Made with cornmeal or polenta (as we call it in Australia), it is a batter bread associated with southern American cuisine.  This Mexican version is baked with cheddar cheese and pickled jalapeños which you can skip if you must but they really give the bread the zing with their mild heat, crunch and acidity.  Pickled jalapeños are available from shops but I prefer to make my own.  Serve cornbread warm with a dollop of sour cream or melted butter on top.  Let them accompany your favourite bowl of soup or chilli con carne.  Slices of leftover cornbread can be warmed up quickly in the microwave oven, covered, for 30 seconds or so.

Serves 10-12

INGREDIENTS

• 325g / 11½ oz cornmeal (polenta)
• 100g / 3½ cup plain flour
• 1 teaspoon baking powder
• a pinch of sea salt
• 2 extra large eggs
• 200ml / 7 fl oz milk
• 420g /  15oz tinned creamed corn
• 1 cup grated cheddar cheese
• 1-2 spring onions, finely chopped
• 10-12 slices of pickled jalapeños 
• sour cream or butter, to serve

For the pickled jalapeños:

• 3-4 green jalapeños
• ½ cup water
• ½ cup white vinegar
• 1 teaspoon sea salt
• 1 teaspoon sugar

METHOD

1. Grease and line the bottom and sides of a 20cm / 8" square pan with baking paper.
2. In a large bowl, place the cornmeal (polenta), flour, baking powder and salt.  Mix to combine.
3. In a smaller bowl, whisk together the eggs and milk.  Stir in the creamed corn.
4. Pour the wet ingredients into the dry ingredients.  Stir until just combined.
5. Stir in the shredded cheese, chopped spring onions and sliced jalapeños.
6. Transfer the batter mixture into the prepared pan.  Bake in a preheated 180°C/350°F oven for about 1 hour or until the cornbread sets and a skew inserted into the centre comes out clean.
7. Let the bread rest in the pan for 5 minutes before transferring it onto a cooling rack.
8. Slice and serve warm with sour cream or butter on top.

To make the pickled jalapeños:

1. Slice jalapeños thinly into rings.  Transfer to a lidded glass jar.
2. In a small saucepan, combine water, vinegar, salt and sugar.  Bring to simmer, stirring to dissolve the sugar.
3. Pour the hot liquid over the sliced jalapeños in the jar.  Let the jalapeños cool in the liquid to room temperature.  They are then ready for use.  Store the lidded jar in the fridge and use within a few weeks. 

Mini Dampers with Cheese, Chives & Herbs 🇦🇺

The Australian damper is a bread historically cooked by drovers and stockmen in early colonial time over an open fire with just basic ingredients like flour, salt and water.  Nowadays we can cook them in the convenience of the home oven, often with the addition of delicious flavours and ingredients.  These mini dampers with cheese, chives and herbs are easy to make when you are feeling peckish or when expecting visitors for a 'cuppa'.  No yeast or extensive kneading of the dough is required and no waiting time for the dough to rise.  In fact, with self-raising flour being used, the less you handle them the better so they don't end up being tough or dry. Serve them warm with a dollop of butter.  They can be stored in an airtight containers and reheated for 30 seconds or so in the microwave oven.  

Makes 8

 

INGREDIENTS

• 250g / 9oz self-raising flour
• 25g / 1oz cold butter, cut into cubes
• 175ml / 6 fl oz milk, plus extra for brushing
• 60g / 2¼oz shredded tasty Cheddar cheese
• 2 tablespoons finely chopped chives, plus extra for garnishing
• ¼ teaspoon salt
• ¼ teaspoon garlic powder or granules
• ¼ teaspoon oregano
• ¼ teaspoon basil
• ¼ teaspoon thyme
• ¼ teaspoon freshly ground black pepper

METHOD

1. Line a large baking tray with baking paper.
2. In a large bowl, combine the flour and butter cubes.  Use your fingertips to rub butter into the flour until the mixture looks like fine bread crumbs.
3. Add the milk and combine it with a cutlery knife until a dough begins to form.
4. Turn the dough onto a lightly floured surface and knead for 1 minute or until a smooth ball is formed.
5. Gently press the dough into a rectangular shape and top with cheese, chives and herbs.  Fold over the dough and knead for no more than 1 minute or until ingredients are just combined.
6. Divide the dough into 8 even portions.  Roll each portion into a ball.  Place them on the prepared tray and flatten slightly.  Cut a deep cross in the centre of each portion with a sharp knife to help them cook evenly.  Brush each portion with extra milk.
7. Bake in a preheated 180°C/350°F oven for 15-20 minutes or until golden brown.
8. Remove and place them on a wire rack to cool slightly.  Garnish with extra chopped chives.  Serve warm.

Homemade Pizza Two Ways 🇮🇹

I was a high school student in New Jersey when I had my first taste of pizza.  My sister Clara, having arrived in the U.S. a year before I did from Hong Kong where we grew up and all the wiser, introduced me to it. She showed me how to hold and eat it out of my hand, which seems somewhat indelicate coming from a Chinese upbringing, and I wasn't too sure about the stringy cheese and the salty, strange tasting salami on it.  It's unfortunate that the Italian classic has become associated in some parts of the world with unhealthy, mass-produced fast food.  Since I've learned to make pizzas myself, I enjoy creating them using quality and fresh ingredients.  I prefer to hand-knead my dough rather than using a food processor, and have cooked them quite successfully in the home oven on a heated baking tray.  When it comes to toppings, less is more so avoid overloading.  Check out the recipes for two of my finger-licking favourites (pictured above) featuring:

1. Heirloom tomatoes, baby capsicums and basil leaves
2. Swiss brown mushrooms, prosciutto, and baby rocket leaves

The Base

Makes 2 pizza bases

 

INGREDIENTS

• 450g / 1 lb plain flour, plus extra to flour the work surface
• 2 teaspoons dry yeast
• 2 teaspoons sea salt
• 1 teaspoon sugar
• 320ml / 11fl oz warm water
• 1 tablespoon olive oil, plus extra to oil the bowl
• 1 tablespoon polenta

METHOD

1. Place flour, sugar and salt in a large bowl.
2. In a small bowl mix the yeast and warm water.  Let stand until the yeast dissolves, about 5 minutes.
3. Make a well in the centre of the flour mixture.  Place the dissolved yeast mixture and oil into the well and gradually work the flour in from the sides to form a dough.
4. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes by hand.
5. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil.  Cover the bowl with plastic wrap and set aside in a warm draft-free place for proofing until the dough doubles in size, about 1 hour.
6. Punch the dough down with your hand and transfer it onto a lightly floured work surface.  Cut the dough into 2 equal balls.  (The dough can be used immediately or wrapped in plastic and stored in the fridge for a day.  It can also be frozen and defrosted for use later.) 
7. Line a work surface with a large piece of baking paper.  Scatter polenta on top. (This is to give the pizza a crusty bottom when baked.)  Roll and stretch the dough out into a circular shape about 25cm /10" in diameter, turning the baking paper around as you progress.  If the dough is too sticky, dust the rolling pin with a little flour.
8. Position a rack in the centre of the oven and set a large baking pan on the rack.  Preheat oven to 220°C/425°F while you prepare the toppings.  When the pizza is ready to go in, lift the entire sheet of baking paper with the pizza on top and carefully place it onto the hot pan.
9. Bake until the pizza reaches the level of doneness and crispiness that you like and the cheese is melted on top, about 10-15 minutes.  Remove the pan from the oven and carefully slide the pizza onto a cutting board.  Remove the baking paper from underneath and slice up.

Toppings

Featuring heirloom tomatoes, baby capsicums & basil leaves

 

INGREDIENTS

• 2 teaspoons olive oil
• 1 garlic clove, finely chopped
• 120g / 4¼oz mozzarella cheese, grated
• 2 ripe heirloom tomatoes, sliced
• 3-4 baby capsicums, mixed colours, thinly sliced
• 2 tablespoons parmesan cheese, shaved
• a handful of basil leaves
• freshly ground black pepper

METHOD

1. Brush the pizza base all over with olive oil and scatter chopped garlic on top.
2. Spread grated mozzarella cheese evenly over the base.
3. Arrange sliced capsicums and tomatoes in a single layer over the cheese. 
4. Scatter shaved parmesan and half of the basil leaves on top.  Sprinkle with pepper.
5. Bake the pizza following instructions on Step 8 & 9 above.  
6. When the pizza comes out of the oven, garnish with the remaining basil leaves.  Serve hot.

Featuring Swiss brown mushrooms, prosciutto & baby rocket leaves

 

INGREDIENTS

• 2 tablespoons tomato paste, mixed with 1 teaspoon water
• 3-4 Swiss brown mushrooms or white mushrooms
• 3 thinly slices of prosciutto, torn into large pieces
• 120g / 4¼ oz mozzarella cheese, grated
• 2 tablespoons parmesan cheese, shaved
• a handful of baby rocket leaves
• 1 teaspoon olive oil

METHOD

1. Spread tomato mixture evenly over the pizza base.
2. Arrange mushrooms slices in a single layer, followed by pieces of prosciutto.
3. Spread grated mozzarella cheese evenly on top of the mushrooms and prosciutto.
4. In a bowl, mix baby rocket leaves with shaved parmesan and olive oil.
5. Bake the pizza following instructions on Step 8 & 9 above.  
6. When the pizza comes out of the oven, arrange rocket mixture on top.  Serve hot.

 

 

Fluffy Hot Cross Buns

I have resisted buying hot cross buns from the shops this Easter and made my own, perhaps because I've been seeing too many of them on supermarket shelves since January, way too early for what they are meant for.  I love working with yeast, though I admit it has been a learning journey since my first attempt to make bread a few years ago.  It can be quite a challenge taming a sticky floury mess into a soft dough, a test of patience waiting for it to rise not once, but twice.  There are techniques involved in kneading, fermenting, deflating, cutting and shaping the dough, all of which I have learned over time by trial and error.  Make some hot cross buns this festive season and you will be rewarded with the delicious aroma of baked bread wafting through your house, and the pleasure of sharing them fresh from the oven with your loved ones.  This recipe is sourced from veteran Australian celebrity chef Maggie Beer.  There is also a youtube you might want to watch by RecipeTinEats  utilising an electric dough hook.  Happy Easter!

Makes 12

INGREDIENTS

• 4 cups (500g / 1lb 2oz) bread flour or plain flour
• 14g / 4½ teaspoons instant dry yeast
• ¼ cup caster sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• pinch of sea salt
• 1 cup currants
• 40g / 1½oz butter 
• 300ml / 10fl oz milk
• 2 eggs, lightly beaten
• butter, to serve

Flour paste:

• ⅓ cup plain flour
• 3-4 tablespoons water

Glaze:

• ⅓ cup water
• 2 tablespoons caster sugar

METHOD

1. In a large bowl, combine flour, yeast, sugar, spices, salt and currants.
2. Melt butter in a small saucepan over low heat.  Add milk.  Heat for 1 minute, or until lukewarm.  
3. Add milk mixture and eggs to flour mixture.  Use a plastic bowl scraper to mix until the ingredients are well blended.  Use your hands to finish mixing to form a soft dough.
4. Turn dough out onto a floured surface.  Knead for 15 minutes by hand, or until dough is smooth.
5. Place dough in a large, lightly oiled bowl.  Cover with a damp tea towel and place in a warm, draught free place for 45 minutes to an hour, or until dough doubles in size. (A good place would be in the oven with its light on.)
6. Line a 23cmx33cm / 9"x13" baking tray with baking paper.  
7. Punch dough down with your fist to deflate, then transfer to a lightly floured surface to shape into a log.
8. Divide dough into 12 equal portions with a knife or a dough cutter.  Shape each portion into a ball.  Place balls onto the lined tray, leaving a small space in between to allow for rising.  Cover with a damp tea towel and place in a warm, draught free place for 30 minutes, or until the buns double in size.
9. Before the buns go into the oven, make the flour paste by mixing flour and water together in a small bowl until smooth.  Test its consistency and add a little more water if the paste is too thick.  Spoon the paste into a small snap-lock bag.  Snip off 1 corner of the bag with a pair of scissors.  Pipe flour paste over tops of buns to form crosses.
10. Bake buns in a preheated 170°C/340°F oven for 20-25 minutes, or until buns are golden brown and cooked through.
11. Make the glaze by placing water and sugar into a small saucepan over low heat.  Stir until sugar dissolves.  Bring to the boil for 3-4 minutes until slightly reduced.  Brush warm glaze over the hot buns when they come out of the oven.
12. Serve buns warm with butter.  Any leftover can be toasted before serving the next day.

Tip: I use a silicone pastry mat to minimise the dough sticking onto the work surface.

Source (with adaptations): Maggie Beer

No-Knead Focaccia Bread with Rosemary & Sea Salt 🇮🇹

                                                                  

Crusty, pillowy Italian focaccia bread is easier to make than some people think.  After watching a youtube on how to do it, I couldn't resist having a go as it looks so much fun.  Later on my neighbour showed me a photograph of how she garnished her focaccia with herbs and vegetables and I made an attempt at that as well.  There are indeed many ways of making focaccia.  After some research and experimentation I have settled for this no-knead version which requires the dough to rest in the fridge overnight to make the bread extra airy.  So if you have  an evening free and nothing much to do the following morning, it's a good time to proceed, and have a delicious dream of it too overnight!  I use olive oil pressed from the fruits of local trees,  the colour of liquid gold, and you'll need plenty of it.  Focaccia and olive oil - you have to love them both.  The bread is lovely

Makes 1 slab of bread

INGREDIENTS

• 500g / 1 lb 2oz bread flour or plain flour         
• 7g / 2¼ teaspoons instant dry yeast
• 2 cups luke warm water
• 2 teaspoons sea salt
• extra virgin olive oil
• 1 teaspoon sea salt flakes
• 2 teaspoons whole rosemary leaves

Garlic dipping oil (optional):

• ½ cup extra virgin olive oil
• 1-2 cloves garlic, peeled and finely chopped
• ½ teaspoon dried basil
• ½ teaspoon sea salt
• ¼ freshly ground black pepper

METHOD

1. In a large bowl, whisk together the flour, salt and yeast.  Add the water.  Using a rubber spatula, mix until the liquid is absorbed and a soft dough is formed.  Add 2 tablespoons of oil and mix again.  Cover the bowl with plastic wrap and let the dough rest for 30 minutes to begin the fermentation.
2. Wet your fingers with some water, then gently release the dough from the sides of the bowl by lifting it from underneath, then pulling it up and folding towards the centre to stretch the gluten.  Do this 4 times, rotating the bowl in quarter turns each time, making the dough into the shape of a rough ball.  Cover the dough with plastic wrap and let the dough rest for 30 minutes.  
3. Repeat Step 2 two more times, 30 minutes apart.  Bubbles will begin to form on top of your dough, which is a sign that fermentation is happening.  
4. Let the dough rest, covered, in the fridge for 12 hours or overnight.
5. Next morning or 12 hours later, having rested for an extended period of time in the fridge, the dough should have increased its size and become soft and fluffy.  Drizzle 2 tablespoons oil over a baking pan, then tip the dough in.  Oil your fingers, then lift the dough from one side, pulling it up and folding it towards the centre (similar action to Step 2).  Repeat for the other three sides.  The dough should now look like a folded doona.   Turn the dough over so the smooth side is on top.  Let the dough rest in the pan, uncovered, at room temperature for 30 minutes.
6. After 30 minutes, stretch the dough out gently with your fingers from underneath to make it slightly larger, then place the pan, uncovered, in a warm, draught-free place to ferment for 1-2 hours.  (A good place would be in the oven with its light on.)
7. After the final fermentation, the dough would have increased its size once again.  Stretch the dough out gently from underneath to cover the base of your pan.
8. Pour 2 tablespoons of oil on top of the dough.  With all your fingers, press down into the dough to create deep dimples all over.  If bubbles are popping out of your dough, it is a sure sign that things are working well.
9. Place some rosemary leaves into the dimples.  Sprinkle dough with sea salt flakes.
10. Bake the bread in a preheated 200C°/ 400°F oven for 20-25 minutes until golden brown.
11. Make dipping oil by combining all ingredients in a small bowl (optional).
12. When the focaccia is done, transfer it to a rack to cool for 10 minutes before cutting and serving.

*If you like your focaccia nice and thick, use a 23cmx23cm / 9"x9" square baking pan.  If you prefer a thinner slab, use a 23cmx33cm / 9"x13" rectangular pan. 

Scrumptious Cinnamon Scrolls

 

Not having been a bread maker most of my life I was always a little afraid of using yeast, until I decided to have a go making cinnamon scrolls.  Astonishingly successful on my first attempt, it introduced me to the wonderful world of bread making, full of knowhow, wonders and surprises.  The recipe calls for instant dry yeast, which comes in packets of granules from the baking section of the supermarket.  It is a living organism that is dormant until activated, usually in lukewarm water.  You can use a bread machine to make the dough quickly.  I don't have one and find it enjoyable working 'hands on' with the dough - a mindfulness and relaxing exercise.  I've also learned to be patient.  It takes time for the dough to rise, not once, but twice!  The rolls look  absolutely sumptuous coming out of the oven, sweet and sticky.  A perfect indulgence for your morning or afternoon tea.  Serve them warm or in room temperature.

Makes 9

INGREDIENTS

For the dough:

• ¾ cup warm milk
• 2¼ teaspoon instant dry yeast
• ¼ cup white sugar
• 1 egg plus 1 egg yolk, at room temperature
• ¼ cup melted unsalted butter
• 3 cups bread flour
• ¾ teaspoon sea salt

For the filling:

• ⅔ cup brown sugar
• 1½ teaspoon ground cinnamon
• ¼ cup softened unsalted butter

For the topping:

• ½ cup thickened cream

METHOD

1. In a large bowl, add warm milk and sprinkle yeast on top.  Set it aside for a few minutes.
2. Add in sugar, egg, egg yolk and melted butter.  Mix with a wooden spoon until combine.  Stir in flour and salt until a dough begins to form.
3. Turn the dough onto a well-floured service and knead it for 8-10 minutes until it forms a slightly sticky ball.
4. Transfer the dough ball to a well-oiled bowl.  Cover with plastic wrap and place in a warm place. (To create a warm place, I turn the oven on to moderate heat for 1-2 minutes, then turn it off.)  Allow the dough to rise for 1 hour, or until doubled in size.
5. Transfer the dough to a well-floured surface and roll it out evenly into a 36x23cm / 14x9" rectangle with a wooden pin.
6. Spread soften butter over the dough, leaving 1cm / ¼" margin at the far side of the rectangle.
7. In a small bowl, mix together brown sugar and cinnamon.  Sprinkle mixture evenly over the dough, gently pressing it into the butter.
8. Roll the dough up tightly, starting from the 36cm / 9" side, sealing the edges of the dough as best you can.
9. Cut the rolled-up dough into 9 equal sections using a serrated knife or floss.
10. Place scrolls cut side up in a 23cmx23cm / 9"x9" baking pan lined on the bottom and all sides with baking paper.
11. Cover the pan with plastic wrap and place in a warm place.  Let the scrolls rise again for 30 minutes.
12. Pour some thickened cream over the top of each scroll just before they go into the oven. (It makes them nice and gooey when you eat them!)
13. Bake the scrolls in a preheated 180C°/ 350°F oven for 20-25 minutes or until slightly golden brown.

Source (with adaptations): Monique of AmbitiousKitchen.com