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Paul Hollywood has brought his all-time favourite recipes together in a mouthwatering new book


VICTORIA SANDWICH 

If you happen to’re new to baking, this ought to be your very first cake. If you happen to get it proper, every little thing else might be simple. 

You can also make a Victoria sandwich utilizing the all-in-one methodology, the place you combine every little thing collectively in a bowl on the similar time, however I encourage you to cream the fat and sugar collectively earlier than including the eggs, flour and elevating agent, as you’ll study rather a lot about baking this fashion. 

Makes 8-10 slices

  • 4 massive eggs (of their shells) 
  • About 270g caster sugar 
  • About 270g self-raising flour 
  • About 135g unsalted butter, softened, plus further to grease the tins 
  • About 135g gentle margarine

To complete 

  • 125g raspberry jam (good-quality) 
  • A bit caster sugar, to sprinkle 

Warmth your oven to 180°C/fan 160°C/gasoline 4. Grease two 20cm sandwich tins and line the bases with baking paper. 

Weigh the eggs (of their shells), then weigh an identical quantity of sugar and flour. For the butter and the margarine, you want half the burden of the eggs. 

PAUL’S TIP 

Baking is a science. Right here we weigh the eggs, then regulate the portions of the opposite substances for the right steadiness. 

In a big bowl, cream the butter, margarine and sugar along with an electrical whisk till pale, and lightweight and fluffy. Scrape down the edges of the bowl and beat once more.

Beat the eggs collectively in a jug, then regularly add to the combination, beating effectively after every addition. Scrape down the edges of the bowl and blend once more.

Sift the flour over the floor of the combination and gently fold in, utilizing a big metallic spoon. 

Divide the combination between the tins. To make sure the muffins are precisely the identical dimension you’ll be able to weigh the cake combination into every tin. 

Gently {smooth} the floor with the again of the spoon to stage it. 

Bake within the centre of the oven for 25 minutes till risen, golden brown and the muffins spring again within the centre when evenly touched with a fingertip. They need to be barely shrunken away from the sides of the tin. 

Go away within the tins for five minutes, then take away to a wire rack. Cool utterly. 

When chilly, sandwich the muffins along with the jam and sprinkle with caster sugar.

Matthew Jukes’ wine pairing: Tremendous with sponge 

2020 Rowton, Solaris England (£15, rowtonvineyard.co.uk) 

Rowton was based two years in the past by twins Zoe and Melissa Evans, and you must monitor down this pleasant wine of theirs as a result of it celebrates the uncommon solaris grape with orchard-blossom and rhubarb-tinged flavours. A fragile white for a chic cake.

SEEDED SANDWICH BREAD

It is a little bit of a health-kick of a loaf because of the poppy, pumpkin, sunflower, caraway and sesame seeds, which additionally give it a tremendous style and texture. A reasonably dense bread, it’s nice toasted with cheese or just sliced with butter; the crusty bit on the finish is especially good.

Makes 2 loaves 

For the dough 

  • 400g robust white bread flour, plus further to mud
  • 350g stone-ground wholemeal bread flour 
  • 50g rye flour 
  • 14g positive salt 
  • 7g fast-action dried yeast 
  • 20ml honey 
  • 20ml olive oil, plus further for oiling 
  • About 700ml cool water 

For the seed combine

  • 80g poppy seeds 
  • 80g pumpkin seeds 
  • 80g sunflower seeds 
  • 20g caraway seeds

For the topping 

  • 100g white sesame seeds 

Mix all of the substances for the dough in a big bowl and stir for a minute. Tip the dough onto a evenly oiled floor and knead for 10-Quarter-hour till gentle and elastic. 

Or, use a mixer fitted with the dough hook to combine and knead the dough, permitting 3-4 minutes on gradual and 10 minutes on medium velocity. Place the dough again within the bowl, cowl the bowl with cling movie and go away to rise for 1 hour. 

Tip the dough out onto a evenly floured floor and fold it inwards repeatedly till all of the air is knocked out, then flatten it barely. Scatter the poppy, pumpkin, sunflower and caraway seeds on prime and knead to distribute them evenly. 

Place again within the bowl, re-cover and go away to rise for an extra 1½ hours. 

PAUL’S TIP 

It’s essential to work the dough correctly to develop the gluten within the flour. It will give it construction and assist it to rise. 

Frivolously oil two 500g loaf tins. Tip the dough out onto a evenly floured floor, knock again once more to exclude the air and divide in half. 

Flatten each bit right into a rectangle and fold the edges into the center. Beginning on the prime, flatten barely and roll up. 

Make sure the be part of is beneath and neaten the edges by tucking them underneath. 

Brush the highest of every loaf with water then roll within the sesame seeds. Place the loaves within the loaf tins. 

Put every tin in a roomy plastic bag and go away to show at room temperature for two hours till no less than doubled in dimension. Warmth your oven to 210°C/fan 190°C/gasoline 6½. 

Bake for 35 minutes or till cooked; to examine, tip a loaf out of the tin and faucet the bottom – it ought to sound hole. Go away to chill, out of the tin, on a wire rack. 

The additional loaf may be frozen in a plastic bag. It would take 1-2 hours to defrost at room temperature.

HAND-RAISED SUNDAY LUNCH PIE  

Hand-raised pies had been highly regarded in Tudor England and this one – layered with hen, sausage meat and dried apricots – makes a unbelievable different to a conventional Sunday roast.

Serves 8 

For the hot-water crust pastry

  • 450g plain flour, plus further to mud 
  • 100g robust white bread flour 
  • 1tsp positive salt 
  • 75g chilly butter, diced 
  • 200ml water
  • 100g lard, plus further to grease the tin
  • 1 egg, crushed, to glaze

For the filling 

  • 500g sage and onion stuffing (or your favorite stuffing) 
  • 450g sausage meat 
  • 250g cooked hen (white and darkish meat) 
  • 50g dried apricots, chopped 

Warmth your oven to 200°C/fan 180°C/gasoline 6. Grease a deep 20cm springform tin with lard. 

To make the pastry, combine the flours and salt collectively in a big bowl, then add the butter and rub in along with your fingers. In a saucepan, warmth the water with the lard till it simply boils. 

Instantly pour the recent liquid onto the flour and blend collectively vigorously with a wood spoon. Tip onto a evenly floured floor and knead till {smooth}. 

PAUL’S TIP

The pastry is made with lard, so is powerful, however you want to work rapidly with it so it doesn’t chill and set earlier than you’ve lined the tin.

Working rapidly, divide the pastry into twothirds and one-third. Roll out the bigger piece of dough and use to line the ready tin, leaving the surplus pastry hanging over the edges. Roll out the remaining pastry to kind a lid. 

Spoon half of the stuffing into the pastry case, urgent it down evenly with the again of a spoon. Add half of the sausage meat and press all the way down to kind a good layer. 

Prepare the hen over the sausage meat and scatter with the apricots. Prime with one other layer of sausage meat after which a remaining layer of stuffing. 

Brush the overhanging pastry edges with water. Place the lid excessive of the filling and squeeze the pastry edges collectively to seal. 

Trim off any extra pastry and crimp the sides, by urgent the pastry outwards with one finger between the thumb and forefinger of your different hand all spherical, to create a fluted edge. 

Adorn the highest with leaves or different shapes minimize from the pastry trimmings. Brush the highest of the pie with crushed egg and make a number of slits within the centre. 

Stand the tin on a baking tray and bake for Half-hour, then decrease the oven setting to 160°C/fan 140°C/ gasoline 3 and bake for 45 minutes. Go away the pie to chill within the tin for Half-hour earlier than fastidiously unmoulding. 

Serve sizzling with veg of your alternative, or chilly with chutney.

Matthew Jukes’ wine pairing: Excellent for pie

2019 Yalumba, Y Collection Merlot South Australia (£9.49, decreased to £5.99 in a Combine Six, Majestic; £8, Tesco) 

This week, I’ve an unbelievable, bargain-priced purple that lacks nothing in richness or complexity. This fabulous plum-soaked, silky-smooth merlot goes completely with our Sunday pie!

KEY LIME PIE

Once I was in Miami I made a key lime pie utilizing precise key limes from the realm. They’re smaller and extra intense in flavour than widespread limes. 

Serves  6

For the bottom

  • 225g plain Hobnobs or digestive biscuits 
  • 125g butter, melted

For the filling 

  • 4 medium egg yolks 
  • 397g tin condensed milk 
  • Finely grated zest and juice of 4 limes

To complete

  • 200ml double cream 
  • Finely grated zest of 1 lime 

Place the biscuits in a meals processor and pulse to a crumb-like texture (not too positive). Tip right into a bowl, add the melted butter and stir to mix. 

Spoon the crumb combine right into a 20cm loose-bottomed tart tin, 3cm deep. 

PAUL’S TIP 

The limes you see within the supermarkets are Persian limes, that are nice for this recipe, however you should buy key limes on-line if you want. 

Press it evenly onto the bottom and push the combination up the edges of the tin to create a crust. Place within the fridge for Half-hour or so to set. 

Warmth your oven to 150°C/fan 130°C/gasoline 2. 

To make the filling, whisk the egg yolks with the condensed milk. Add the lime zest and juice and whisk once more to mix. 

Pour the filling into the ready pie crust and bake for 25-Half-hour or till risen and simply set. The filling might have began to color slightly across the edges. 

Go away the pie to chill within the tin then refrigerate for no less than 2 hours earlier than serving. 

Whenever you’re able to serve, whip the double cream till holding (not fairly stiff) peaks and place right into a piping bag fitted with a 1cm fluted nozzle. Pipe the cream across the fringe of the pie filling and end with a scattering of lime zest.

Matthew Jukes’ wine pairing: Luscious with lime

 2021 Domaine Begude, Terroir 11300 Chardonnay Le Haut du Puits, South of France (£11.50, goedhuis. com) 

One would ordinarily pair a candy pie with candy wine, however none have sufficiently dominant lime flavours, so I’ve discovered a bone dry white with a piercingly contemporary lime theme. Silky on the palate and invigoratingly citrusy on the end, this is likely one of the best worth chardonnays within the UK as we speak.

BERRY PAVLOVA 

This berry pavlova is ideal for summer time eating. Mounds of juicy contemporary berries sitting on gently whipped cream and scattered with contemporary mint leaves, all resting on a wonderfully crisp and chewy meringue – it’s an actual style of sizzling, sunny days. 

Serves 8 

  • 4 massive egg whites 
  • 225g caster sugar 
  • 1tsp white wine vinegar 
  • 1tsp cornflour 

For the topping 

  • 350ml double cream 
  • 150g strawberries, halved or quartered 
  • 150g raspberries 
  • 150g redcurrants 
  • 100g blueberries

To complete 

  • Finely grated zest of 1 lemon 
  • Few sprigs of mint

Warmth your oven to 150°C/fan 130°C/gasoline 2. Line a big baking tray with a sheet of baking paper. 

In a big, clear bowl, whisk the egg whites till they kind stiff peaks. Regularly whisk within the caster sugar, a spoonful at a time, till it’s all integrated and you’ve got a thick, shiny meringue. Fold within the wine vinegar and cornflour. 

Unfold the meringue right into a circle, about 23cm diameter, on the lined baking tray. Bake for 1 hour, then change off the oven and go away the pavlova inside to chill utterly. 

Whip the cream to gentle peaks then unfold excessive of the cooled meringue. Prepare the summer time fruits on prime, grate over slightly lemon zest and end with a scattering of mint leaves.

Matthew Jukes’ wine pairing: Greatest with berries 

NV Langham, Rosé England (£32.25, langhamwine.co.uk) 

This is likely one of the UK’s most harmonious glowing rosés. With thrilling concord and unusual succulence, the tender raspberry and strawberry tones pair fantastically with this berry-laden pavlova. 

CHOCOLATE FUDGE CAKE

If you happen to love chocolate cake, then you must do that one. It’s a actual crowd-pleaser: not notably wealthy however candy, gooey and scrumptious. 

It makes a unbelievable birthday cake too – simply stick a candle within the center and each children and adults will need an additional slice as soon as they’ve tried it. 

Makes 10 slices

  • 175g gentle margarine, plus further to grease the tins 
  • 225g gentle mild brown sugar 
  • 200g caster sugar 
  • 3 massive eggs 
  • 1tsp vanilla extract 
  • 250g plain flour 
  • 125g cocoa powder 
  • 1½tsp baking powder 
  • ½tsp positive salt 
  • 375ml soured cream 

For the chocolate frosting 

  • 150g darkish chocolate, damaged into small items 
  • 100g cocoa powder 
  • 100ml boiling water 
  • 225g unsalted butter, softened 
  • 6tbsp icing sugar

Warmth your oven to 180°C/fan 160°C/gasoline 4. Grease three 20cm loose-bottomed sandwich tins and line the bases with baking paper. 

Utilizing a stand mixer fitted with the whisk attachment, beat the margarine and sugars collectively till the combination is pale and fluffy (round 5 minutes). Scrape down the edges of the bowl with a spatula and whisk once more. 

In a separate bowl, beat the eggs with the vanilla extract. With the mixer nonetheless working on a lowmedium velocity, slowly pour the crushed eggs into the combination. 

PAUL’S TIP 

Utilizing margarine relatively than butter retains the cake mild, and the brown sugar provides color and a touch of caramel. 

Sift the flour with the cocoa powder, baking powder and salt. Add a big spoonful to the whisked combination and stir in, then combine in a big spoonful of the soured cream. 

Repeat till all of the flour and soured cream are integrated. Beat till you’ve a {smooth} batter. 

Divide the batter equally between the ready tins. Bake for 20-25 minutes till the muffins are risen and barely shrunk away from the edges of the tin. 

Go away to chill within the tins earlier than transferring to a wire rack to chill utterly. 

To make the chocolate frosting, soften the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bottom of the bowl shouldn’t be involved with the water. Stir till {smooth} and put aside to chill. 

In one other bowl, combine the cocoa powder with the boiling water to make a thick paste. In a bowl, beat the butter till gentle and fluffy then add the icing sugar and whisk till pale and fluffy. 

Add the melted chocolate and cocoa paste and beat till the frosting is {smooth}. 

To assemble, place one cake layer in your serving plate and unfold with 1 / 4 of the frosting. Place a second cake layer on prime and unfold with one other quarter of the frosting. 

Place the ultimate cake layer on prime and canopy the highest and sides with the remaining frosting. Go away the frosting to set earlier than slicing the cake.

Matthew Jukes’ wine pairing: Fab with fudge cake 

2005 Croft, Quinta da Roêda, Port Portugal (£12.95, half bottle, thewhiskyexchange.com) 

How about serving a dinky half bottle of 17-year-old Port with this decadent chocolate fudge cake? This should be one of many best pairings in my 21 years at Weekend, and you may be in heaven with this velvety, blackberry and plum flavour in your glass.

CREAMED JAM DONUTS 

A cream doughnut after college was all the time such a deal with for me. You will get so many various flavours now, however I nonetheless don’t assume you’ll be able to beat this traditional. 

The dough is enriched with sugar, butter and egg, making it fantastically candy and lightweight. As soon as fried, the nice and cozy doughnuts are rolled in sugar, then full of whipped cream and jam. Unbelievable. 

Makes 12 

For the dough

  • 500g robust white bread flour, plus further to mud 
  • 8g positive salt 
  • 40g caster sugar 
  • 30g butter, minimize into small items, softened 
  • 1 massive egg 
  • 12g fast-action dried yeast 
  • 100ml milk 
  • 140ml water

To cook dinner

  • Sunflower oil, for deep-frying 

For coating and filling

  • 150g caster sugar 
  • 200ml double cream 
  • 100g seedless raspberry jam 

Put all of the substances for the dough into a big bowl and stir for 1 minute, utilizing one hand or a wood spoon, till the combination comes collectively as a tough dough. Tip out onto a evenly floured floor and knead effectively for 10 minutes till silky and {smooth}. 

Return the dough to the bowl, cowl with a big plastic bag and go away for two hours till effectively risen. 

Line two massive baking trays with baking paper. Tip the dough out onto a evenly floured floor and divide into 75g items. 

PAUL’S TIP 

It’s a good suggestion to put money into a cook dinner’s thermometer for confectionery, frying and making jam – each baker ought to have one. 

Flatten down each bit then fold it over. Place one piece in a cage fashioned by your cupped hand on the work floor and transfer your hand in a round movement to roll it evenly however firmly right into a {smooth}, taut ball; don’t use flour on the floor because the dough will slide – you need it to grip. Repeat to form the remainder. 

Place the dough balls on the ready baking trays, cowl every tray with a big plastic bag and go away to show for 1 hour till roughly doubled in dimension. Warmth the oil in a deep-fryer or different deep, heavy pan (it ought to be not more than one-third full) over a medium warmth to 180°C (examine with a cook dinner’s thermometer, see tip under). 

Deep-fry the dough balls, 2 or 3 at a time, within the sizzling oil – they need to begin to tackle color inside a minute. Fry, with out transferring, for 3 minutes, then flip over with a spoon, and deep-fry for an extra 2-3 minutes till golden brown throughout. 

Unfold the sugar out on a tray. Take away the doughnuts from the pan, utilizing a slotted spoon, and drain on kitchen paper. 

Instantly put the doughnuts on the tray, sprinkle with sugar and switch to coat throughout. Place on a wire rack. 

As soon as all of the doughnuts are fried and coated, go away to chill for two hours. 

Whip the cream till holding (nearly stiff) peaks and put right into a piping bag fitted with a 1cm star nozzle. Slice every doughnut vertically by means of the center, about two-thirds of the way in which down. 

Pipe in a spiral of cream. Put the jam right into a paper piping bag, snip off the very tip and pipe a zigzag of jam on prime of the cream.

Matthew Jukes’ wine pairing: A complete pleasure with jam

2021 The Pale Rosé by Sacha Lichine, Vin de Pays du Var France (£15.99, decreased to £9.99 in a Combine Six, Majestic) 

I’ve discovered an thrilling new rosé to get pleasure from with these doughnuts. The fragile pomegranate and pink melon tones will amaze, whereas refreshing the style buds. 

THE ULTIMATE FOCACCIA 

I’ll typically take considered one of these with me if I’m going to a cocktail party – it all the time disappears in a short time! There’s lots of water within the dough, which you want, as in any other case you’ll be able to find yourself with a cakey texture. 

Due to the proving time it’s greatest to begin a day forward. 

Makes 1 massive focaccia

For the dough 

  • 500g robust white bread flour 
  • 8g positive salt 
  • 10g fast-action dried yeast 
  • 30ml olive oil, plus further for oiling 
  • 370ml water 

For the topping

  • 75g pitted Kalamata black olives 
  • 1 small purple onion 
  • 10 cherry tomatoes 
  • 1tbsp dried oregano 
  • About 150ml olive oil, to drizzle 
  • Flaky sea salt 

Put all the dough substances into a big bowl and stir collectively to mix and kind a dough. Fold a nook of the dough into the center and push firmly, then rotate the bowl 90° and repeat. 

Proceed this folding and turning motion for two minutes, then tip the dough out onto a evenly oiled floor and knead for 10 minutes till gentle and elastic. Alternatively, use a mixer fitted with the dough hook to combine and knead the dough, permitting 2 minutes on gradual and seven minutes on medium velocity. 

PAUL’S TIP 

Push the olives, onions and tomatoes proper down into the indentations and don’t over-bake; you need it to remain mild and gentle inside. 

Place the dough again within the bowl, cowl with a big plastic bag and go away to rise at room temperature for two hours till no less than doubled in dimension. Liberally oil the bottom of a giant, shallow baking tin, about 30 x 20cm. 

Tip the dough out onto a evenly oiled floor and stretch it to suit the size of the ready baking tray, then place within the tray. Drizzle with numerous olive oil and make agency indentations all around the floor along with your fingers. 

Put the tray right into a roomy plastic bag and go away to show for 16 hours. 

Take away the tray from the bag and place the olives evenly on the dough, urgent them firmly in place. Minimize the onion into slim wedges and distribute these over the dough, pushing them in too.

Minimize the cherry tomatoes in half and press them evenly into the dough. Drizzle with extra olive oil and sprinkle with the dried oregano and a beneficiant quantity of flaky salt. 

Warmth your oven to 210°C/fan 190°C/ gasoline 6. Bake the focaccia for 20 minutes or till golden brown. As you’re taking the focaccia from the oven, drizzle extra olive oil over the floor. Switch to a wire rack and go away to chill.

Matthew Jukes’ wine pairing: Good with bread

2021 Pontenari, Toscana Bianco Italy (£10, Marks & Spencer) 

Legendary winemaker Alberto Antonini makes this gripping citrus and mineral-soaked vermentino. Its pink grapefruit nuances are exactly what you want to minimize by means of the olives, purple onion, tomatoes and oregano on this indulgent focaccia.

BAKE by Paul Hollywood (Bloomsbury Publishing PLC, £26). To order a duplicate for £13 go to www.mailshop.co.uk/bake or name 020 3176 2937. Free UK supply on orders over £20. Promotional value legitimate till twenty eighth Might 2022 



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