Tag: breakfast

Posted on » by Dino » Theme:

Australian Sausage Rolls

Australian Sausage Rolls are a seasoned sausage wrapped in a flaky, buttery pastry. They are very popular in Australia and Europe and are delicious for breakfast, lunch, dinner, or as an appetizer.

Recipe by Andy Allen taken from Tastemade

Ingredients

  • 6 garlic cloves, diced (but finely chopped)
  • 6 french shallots, diced (but finely chopped)
  • 1 long red chili, diced (I used two pinches of cayenne pepper)
  • 1 medium fennel bulb, diced (but finely chopped)
  • ¼ cup fennel seeds
  • 4 thyme sprigs, leaves removed
  • 1 tablespoon olive oil
  • 1 granny smith apple, grated
  • 1 carrot, grated
  • 1 kilogram pork (or turkey) mince
  • 1 tablespoon salt
  • ½ tablespoon black pepper
  • 40 grams breadcrumbs
  • 3 sheets of puff pastry
  • 1 egg for the wash
  • Black sesame seeds

Instructions

  1. Pre heat the oven to 350°F.
  2. In a large frying pan, gently saute the garlic, shallots, chili (or cayenne) and diced fennel in the olive oil for 3 minutes. Add 2 tablespoons of the fennel seeds and also the thyme leaves. Cook the mixture down for a further 2 minutes.
  3. Then, add the apple and the carrot. Continue to saute the mix for a further 3 minutes and then take off the heat. Place the mixture in the fridge to cool.
  4. Once the mix has cooled, in a large mixing bowl, combine the meat mince with the vegetable mixture. Add salt, pepper and the breadcrumbs. Using your hands, combine the mixture until everything is just incorporated. You don’t want to stir too much, or the mince will go tough once it has been cooked, due to overworking the protein.
  5. Place the puff pastry sheets onto the bench and cut them in half, giving you 6 pastry sheets. Then, divide the mixture into 6 even portions. Form the mince into a long, thick sausage at one end of the pastry. Roll the pastry over the length of the sausage to create the sausage roll. Brush the sausage roll with egg wash and then slice into 3 identical smaller sausage rolls.
  6. Transfer the sausage rolls, seam side down, to a baking tray lined with baking paper. Sprinkle with the black sesame seeds and leftover fennel seeds. Bake the sausage rolls for 25 minutes (closer to 35) or until they are golden brown and cooked through.

Video

Posted on » by Michael » Theme:

Pecan-Orange Granola with Dried Cranberries

BY COOK’S ILLUSTRATEDPecan-Orange Granola with Dried Cranberries

WHY THIS RECIPE WORKS

Store-bought granola suffers from many shortcomings. It’s often loose and gravelly and/or infuriatingly expensive. We wanted to make our own granola at home, with big, satisfying clusters and crisp texture. The secret was to firmly pack the granola mixture into a rimmed baking sheet before baking. Once it was baked, we had a granola “bark” that we could break into crunchy clumps of any size.

INGREDIENTS

⅓cup maple syrup

2tablespoons finely grated orange zest
2 ½teaspoons ground cinnamon
⅓cup packed (2 ⅓ ounces) light brown sugar
4teaspoons vanilla extract
½teaspoon salt
½cup vegetable oil
5cups old-fashioned rolled oats
2cups (10 ounces) pecans, chopped
2cups dried cranberries

INSTRUCTIONSMAKES ABOUT 9 CUPS

Chopping the almonds by hand is the first choice for superior texture and crunch. If you prefer not to hand chop, substitute an equal quantity of slivered or sliced almonds. (A food processor does a lousy job of chopping whole nuts evenly.) Use a single type of your favorite dried fruit or a combination. Do not use quick oats.

 

1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
2. Whisk maple syrup, orange zest, cinnamon, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and pecans until thoroughly coated.
3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried cranberries. (Granola can be stored in airtight container for up to 2 weeks.)

RECIPE TESTING

Granola Gone Wrong

Most store-bought granola is so bad (and so overpriced), we’re surprised anyone ever buys it.

Without oil to provide moisture, fat-free versions contain dry, dusty oats. Baked with the other ingredients, dried fruit turns tough and leathery. Loose oats, versus chunks, too readily absorb the milk or yogurt and turn soggy.

STEP-BY-STEP

Keys to Chunkier Granola

PRESS DOWN

Spread oat mixture onto parchment-lined baking sheet. Press it firmly with spatula to create compact layer.

BAKE BUT DON’T STIR

Bake granola at 325 degrees for 40 to 45 minutes. Rotate pan halfway through baking but don’t stir.

BREAK UP

Break cooled granola “bark” into pieces as large as you’d like.

RECIPE TESTING

For Better Granola, Add Fat

When we mixed up a batch of granola in which we left out the oil, the resulting cereal was a real flop, the oats having taken on a crisp but overly dry consistency. It turns out that fat is essential for creating a likable crispness.

Here’s why: When the water in a viscous liquid sweetener (like the maple syrup in our recipe) evaporates in the heat of the oven, the sugars left behind develop into a thin coating on the oats and nuts. But without any fat, the sugar coating will become brittle and dry. Only oil can provide a pleasantly crisp coating with a sense of moistness.

Posted on » by Michael » Theme:

Sticky Buns with Pecans

STICKY BUNS

Why this recipe works:

In developing our sticky buns recipe, we tested a series of ingredient tests and settled on a buttermilk base that left the buns’ flavor and texture rich but not heavy and the crumb tender and light. Six tablespoons of melted butter and three eggs later, the dough was sweet and moist with substantial chew. For a spiced sweet and assertive filling, we used brown rather than granulated sugar because of its superior texture and deep color. Crowned with a toasted pecan topping—butter, light brown sugar, corn syrup, and toasted, chopped pecans—the sticky buns achieved greatness.

Makes twelve 3 1/2-inch buns

This recipe has four components: the dough that is shaped into buns, the filling that creates the swirl in the shaped buns, the caramel glaze that bakes in the bottom of the baking dish along with the buns, and the pecan topping that garnishes the buns once baked. Although the ingredient list may look long, note that many ingredients are repeated. Leftover sticky buns can be wrapped in foil or plastic wrap and refrigerated for up to 3 days, but they should be warmed through before serving. They reheat quickly in a microwave oven (for 2 buns, about 2 minutes at 50 percent power works well); they can also be put into a 325-degree oven for about 8 minutes.

Ingredients

Dough
  • 3 large eggs at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup buttermilk at room temperature
  • 1 1/4 teaspoons table salt
  • 2 1/4 teaspoons instant yeast
  • 4 1/4 cups unbleached all-purpose flour (21 1/4 ounces), plus additional for dusting work surface
  • 6 tablespoons unsalted butter, melted and cooled until warm
Caramel Glaze
  • 6 tablespoons unsalted butter
  • 3/4 cup packed light brown sugar (5 1/4 ounces)
  • 3 tablespoons corn syrup, light or dark
  • 2 tablespoons heavy cream
  • 1 pinch table salt
Cinnamon-Sugar Filling
  • 3/4 cup packed light brown sugar (5 1/4 ounces)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 pinch table salt
  • 1 tablespoon unsalted butter, melted
Pecan Topping
  • 3 tablespoons unsalted butter
  • 1/4 cup packed light brown sugar (1 3/4 ounces)
  • 3 tablespoons corn syrup, light or dark
  • pinch table salt
  • 1 teaspoon vanilla extract
  • 3/4 cup pecans (3 ounces), toasted in a skillet over medium heat until fragrant and browned, about 5 minutes, then cooled and coarsely chopped

Instructions

  1. For the dough: In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine. Whisk in sugar, salt, and yeast. Add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined. Add all but about 1/4 cup remaining flour and knead with dough hook at low speed 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom). Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).
  2. Lightly spray large bowl or plastic container with nonstick cooking spray. Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours.
  3. For the glaze: Meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined. Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish. Set baking dish aside.
  4. To assemble and bake buns: For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside. Turn dough out onto lightly floured work surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll to 16- by 12-inch rectangle. Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish. Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere. Beginning with long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam-side down. Very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness. Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters. Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).
  5. Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and set in warm, draft-free spot until puffy and pressed against one another, about 1 1/2 hours. Meanwhile, adjust oven rack to lowest position, place pizza stone (if using) on rack, and heat oven to 350 degrees.
  6. Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25 to 30 minutes. Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.
  7. For the topping: Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine. Off heat, stir in vanilla and pecans until pecans are evenly coated. Using soup spoon, spoon heaping tablespoon nuts and topping over center of each sticky bun. Continue to cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart sticky buns; serve.

Step-by-Step

Assembling the Sticky Buns


  1. Spread hot glaze in baking dish.

  2. Sprinkle dough with filling.

  3. Roll dough into tight cylinder.

  4. Firmly pinch seam to seal.

  5. Cut cylinder into 12 buns.

  6. Arrange buns in prepared dish.