Iain's Recipe Page

Puff Pastry

• 300 plain flour
• 250 Butter (83g for base pastry)
• 125ml Water
• 1Tsp lemon juice

Mix 83g of the butter with the flour
Add water, juice
Combine
Store in fridge overnight

Bash remaining butter into a 5inch or 12cm square

Next day rollout pastry to 12x7inch or 30x18cm rectangle
Place butter in one half and fold pastry over
Rotate 90 degrees and rollout again to 12x7inch or 30x18cm
Refrigerate (fold 1)
Fold 1/3 of pastry up, fold second end over the top
Rotate 90 degrees and rollout again to 12x7inch or 30x18cm
(fold 2)
Repeat twice

Flan Pastry

This fits my flan tin and makes enough for a treacle

• 250g plain flour
• ½ tsp fine salt
• 140g cold unsalted butter, cubed
• 3 tbsp icing sugar
• 2 medium egg yolks
• 2-3 tbsp cold water

Vindaloo

I used a red onion, left out the fenegreek seeds and add fenegreek leafs at the end [vidaloo]

Enchilada Sauce

• Tin Tomatoes
• Tin Water

• 1 tsp Coco Powder
• 2 flour

• 1 tbl Chillie
• 1 tbl Chipotle

• 1/4 tsp garlic powder
• 1/4 tsp onion powder

• 1 tsp Oregano
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp cinnamon
• Juice Lime

Ceaser Sauce

• 2 small garlic cloves, minced (1 tsp)
• 2 tsp dijon mustard
• 1 tsp Worcestershire sauce
• 2 tsp fresh lemon juice
• 1 1/2 tsp red wine vinegar
• 1/3 cup extra virgin olive oil
• 1/2 tsp sea salt, or to taste
• 1/8 tsp black pepper, plus more to serve
• Add 2 anchovy fillets

Bread

2 Dry Yeast 2 Tbsp Sugar 1/2 Cup Milk

2.5 Cups White Flour 0.5 Cups Brown Flour 1 tsp Kosher Salt

0.5 Cup Water room temperature 1 Tbsp Virgin Oil

Cook for 25-30 minutes (180)

Bread 2 TTIP

• 2 tsp yeast
• 315 mL lukewarm water
• 3 tbl honey

• 550 g Plain flour
• 1 tsp sea salt
• 1/4 tsp citric acid
• 2 tbl olive oil

Shortcrust Pastry

• 1/2 cup (4 oz/113 g/125 ml) unsalted butter, chilled in freezer
• 1 1/2 cups (375 ml) all-purpose flour
• 1/4 tsp (1 ml) kosher salt, or sea salt
• 1 egg
• 2 tbsp (30 ml) ice water

Put in food processor, roll straight away.

Pizza Dough Overnight

210 mils lukewarm water
1 teaspoon active dry yeast
2 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoon Olive Oil

Put in mixer, divide by two and put into bags overnight
Rise for 1/2-hour next day

Pizza Dough

Makes 2 10" pizzas

3/4 cup lukewarm water
1 teaspoon active dry yeast
2 cups all-purpose flour, plus more for kneading
3/4 teaspoon salt
2 teaspoons olive oil, divided

Meatballs

Chef Fabio Viviani. Makes 16 balls. [[1]]

Pasta

Makes enough for 8 people. I use 00 flour. It comes out tougher than other recipes but good for spaghetti. Perhaps not for ravioli [Pasta Dough]

Sausage Rolls

1 tsp Mustard Seeds
1 tsp Fennel
1 tsp Cumin
Zest of a lemon
Fresh herbs
1/2 Apple chopped very very finely
450g Pork
500g bought flaky (I know)
1/2 Brown onion chopped very finely
1/2 Garlic glove

Zap the fennel, mustard seeds and cumin
Mix spices, zest, fresh herbs and apple with pork and season
fry onion and garlic in a blob of butter
Mix onion mixture in with ingredients
Assemble sausage rolls putting each batch in the fridge when done. I use milk to seal
Put foil in trays and spray lightly with oil
Put trays in oven for 2 mins
Take out and put sausage rolls on trays
Brush with egg
Cook for 30-35 mins at 200 degrees

Tomato Sauce

1 Bay Leaf
1 Yellow Onion
5g Garlic
1/2 Anchovy
1 tsp harissa paste
1x 400g Tin of tomatoes
Splash of worcester sauce
Salt and Pepper

Chicken Burger

1 tsp Paprika
1 tsp Corriander
1 tsp Cumin
1 tsp Dried Oregano
1/4 tsp Garlic powder
1/4 tsp Onion powder
1 tbl Olive Oil

Sliced Lettuce
Buttered Burger Bun
Sliced Tomato
Pickled Chilli

Cook on Griddle

Pasta for Lasagne

3 1/3 cups of flour (50% Semolina, 50% 00 flour)
4 eggs
2 Tablespoons Oil
Pinch of salt

Add an extra yoke if not happy with dough

Make sure pasta maker on last notch
Two on the bottom
Two each side of spinach layer
Two on top

Spag Bol

1 Glass Red Wine
450g Mince
2 Onions
1 Carrot diced
1 Tablespoon Oregano
2 Tablespoons of Garlic
12 Sundried Tomatoes
400g Tomatoes
400g Water + Beef Oxo
2 Tablespoon balsamic vinegar
2 Anchovy
250g Mushrooms

Use oil from sundried tomatos
Cook mince until sizzling a bit
Turn down and add red wine and cook until brown
Put aside, I throw away the fat in the pan and start again with more oil from sundried toms
Add Onions and Garlic to the pan, wait for sizzle, turn down, add two turns of rock salt to dehydrate and put lid on
When you think they had enough lift lid, add carrots and try and extract the last of the moisture, do not burn either garlic or onions
When done add back mince
Blitz first the sundried tomatoes, then a bid of the tomatoes, then rest of tomatoes, anchovy, balsamic vinegar then Oxo and Water
Add tomatoes mixture to pan bring to a simmer and blip forever or 1/2 hour before needed
Add mushrooms

Spinach Layer

40g Parmesan
250g Ricotta Cheese
1/2 Egg
2 Bags of Spinach
Bit of Nutmeg

Dry Fry Spinach and cool
Mix all other ingredients

Cheese Sauce

1L of whole milk
60g Butter
1/3 cup flour
125g Chedder
20g Parmesan
Bit of Nutmeg

Melt flour and butter with a balloon whisk
Slowly add milk whisking constantly
At around halfway through milk you will be able to add the rest without getting lumpy sauce
When mixture bubbles remove from heat, add cheese and nutmeg

Apple Cake

INGREDIENTS

• 210 grams (1 and 1/2 cups) plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 150 grams (3/4 cup) caster sugar
• 1 cup (approximately 1 large) red apple, peeled and roughly chopped
• 2 large eggs
• 1 teaspoon vanilla extract
• 120 ml (1/2 cup) vegetable oil
• 120 ml (1/2 cup) Greek yogurt

Cinnamon topping

• 50 grams (1/4 cup) caster sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, melted

Sugar glaze

• 30 grams (1/4 cup) icing or powdered sugar
• 1–2 tablespoons milk

Enchilada Sauce

• 1 tablespoons chili powder
• 1 tablespoons chopotle chilli powder
• 2 tablespoons flour or 1 tablespoon cornstarch
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon unbleached cane sugar
• 1 teaspoon oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon cayenne (optional)
• 1⁄4 teaspoon cinnamon
• 1 teaspoon cumin
• 400g Can of water
• 400g Can of tomatoes
• 1 teaspoon lime juice, freshly squeezed

Sliders

• 1 (1/4-ounce) package/2 1/4 teaspoons active dry yeast
• 1/2 cup water (warm, about 110 F)
• 2/3 cup milk (room temperature)
• 1 large egg
• 3 tablespoons butter (melted and cooled slightly)
• 2 tablespoons plus 1 1/2 teaspoons sugar
• 1 1/4 teaspoons salt
• 3 cups/15 ounces all-purpose flour (dip and sweep method)

Butter (or oil, for greasing the bowl)

• 1 large egg white
• 1 tablespoon water
• 1/4 cup sesame seeds (or poppy seeds)

Maderia Cake

• 175g Sugar
• 175g Butter
• 200g flour
• 50g almond
• 3 eggs
• vanilla essence
• 1 Lemon zest
• Either 50g cherries, Sultana or something

Cook on 150 degrees, 55 mins (I do an hour)

Pasta for Spag bol

• 3 eggs + 1 egg yolk
• 2tbl Olive Oil
• 200g Blue Flour (00)
• 100g Red Flour (Pizza)
• Pinch of Salt

Mole Sauce

FOR THE CHILI PUREE

• 4 guajillo peppers
• 4 pasilla peppers
• 3 ancho peppers
• 3 mulato peppers

FOR THE SPICE BLEND

• 2 tablespoons Chilli
• 2 tablespoons sesame seeds + more for serving, if desired
• 1 teaspoon black peppercorns
• ½ teaspoon cloves
• ½ teaspoon coriander seeds
• ½ teaspoon anise seeds
• 1 teaspoon dried thyme
• 1 teaspoon Mexican cinnamon
• 1 teaspoon Oregano
• 3 bay leaves crushed

ADDITIONAL MOLE INGREDIENTS

• 500ml Chicken Broth
• 1 Tin tomatoes
• 1 Onion Chopped
• 3 tablespoons Garlic
• 50g ounces Mexican chocolate 100 grams
• 1/4 cup raisins
• 1/4 cup Peanut Butter
• Salt to taste
• Optional: Sugar for a sweeter mole sauce