Lamb Mince Capsicum / Keema Capsicum … a one wok / kadhai dish which is certain to tantalise the taste-buds, keep you warm this winter, basically comfort food at its best. The dish has origins in India & Pakistan, a recipe that’s changed hands several times over. It’s quite different from how I used to cook a similar recipe earlier, and this one tastes loads better. It’s quite fuss free, a recipe I from an old aunt.Very often, you’ll find curries and lamb dishes that originate from the Indian subcontinent to have loads of ghee / clarified butter, fried onions, lots of ‘bhunoing‘ or roasting over low flame etc. Often too, the list of spices and ingredients are not everyday pantry ingredients. This Lamb Mince Capsicum / Keema Capsicum is different by way of process and also by way of ingredients. It uses simple everyday spices, the only exception being dried mint. That in any case is a great addition to any kitchen pantry and adds great oomph to food!I love that this is flavoured simply by 3-4 spice powders, coriander {dhania}, turmeric {haldi}, roasted cumin {bhuna zeera}and Kashmiri red chili {degi mirch}. Also, just two herbs here, the more fascinating of them being dried mint. Dried mint adds a certain earthiness and depth to the recipe, one that I haven’t experienced before. I usually use fresh mint since I have loads growing in my patch the year round. Dried mint was refreshing this time around!The rest of the ingredients are very common to Indian curries and stir fries … onion, tomato, ginger, garlic, green chilies, yogurt {Greek yogurt as that’s what I had in the fridge}, and an optional dash of lime juice. And the process is a no brainer too. Take a read!Just cook the mince over low heat for a while, add the spices and chopped ingredients, cover and cook, throw in vegetables if you like. I added capsicum since that’s all I had. Alternatively, you could use flat beans {sem as we call them here}, peas, potatoes, green chilies or even bitter gourd if you like. Towards the end, Greek yogurt, more fresh coriander {I like to add LOADS}, a dash of lime if you like tangy.Then just give it a squeeze of lime {optional}, slit green chilies {very optional} and a nice drizzle of clarified butter/ghee {MUST}… and enjoy!
I served the Lamb Mince Capsicum / Keema Capsicum with parathas one time, some toasted sheermal {sweetish Indian flatbread} another time. You could even give this a fusion and scoop them up with nachos for a snack with tea or drinks! More ideas … filling for lamb mince samosas!
Lamb Mince with Capsicum / Keema Capsicum ... a one wok / kadhai dish which is certain to tantalise the taste-buds, keep you warm this winter, basically it's comfort food at it's best. The dish has origins in India & Pakistan, a recipe that's changed hands several times over. The recipe uses simple pantry ingredients, is fuss free and gluten free as well!
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4people
Ingredients
500glamb mince
1tbspclarified butter {ghee}
2large onionsfinely chopped
2tomatoesfinely chopped
5-6clovesgarlicfinely chopped
1piecegingerfinely chopped
2-3green chiliesfinely chopped
1small bunchfresh coriander, finely chopped
2tspdhania powder/ coriander powder
tsp½Kashmiri red chili powder / degi mirch
tsp½haldi powder/ turmeric
2tspbhuna zeera powder/ roasted cumin powder
Salt to taste
2capsicumsdeseeded, chopped
cup½Greek yogurtwhisked
Juice of ½ lime
Fresh coriander to garnish
1tbspghee to finish off
Instructions
Heat the glee in a heavy bottom wok. Add the lamb mince, stir well to break up any clumps. Allow to cook uncovered over low heat for 30-45 minutes until it cooks through and begins to change colour.
Add the onions, tomatoes, ginger, garlic, green chilies, dhania powder, haldi, degi mirch and bhuna zeera powder. Mix well, season with salt, ten cover and leave to cook over low heat for about 30 minutes.
Stir in the chopped capsicum, then the whisked Greek yogurt. Cook again covered over low heat until the liquid has evaporated 15-20 minutes.
Taste and adjust seasoning, add the lime juice if desired, more fresh coriander if you like. Drizzle over a tbsp of ghee.
Serve hot with naan, parathas, sheermal or tandoori roti.
“Either give me more wine or leave me alone.”
Jalaluddin Rumi
These Lamb Chops with Red Wine turned out to be the best I’ve ever made. And I thought lamb chops were difficult to make. The simplest of ingredients – rosemary, garlic, and a limited edition Shiraz from Big Banyan Wines came together ever so beautifully to create this dish with so much character & loads of depth. Minimal fuss … & it was love at first bite!
As I have always say, it’s simple, good quality ingredients that make any dish shine, and this was no different. The wine really sang out loud! Then again, garlic & rosemary are one of my favourite savoury pairings, in fact most of my breads have the two. I use copious amounts of garlic in my food, and I think it’s the best ingredient ever! And then there’s wine…
If I talk about wine, I am far from a wine connoisseur, yet I do enjoy a good wine. In addition, I find the very idea of cooking with wine very therapeutic; very engaging actually because it always surprises. I love cooking and baking with red wine because it feels like a celebration, romanticizing the very idea of serving food. The red has a character that I like!
The ruby red Shiraz is one of my favourites. As they say at Big Banyan, “Because of its strong character Shiraz is considered the ‘man’ among wines. Its distinct, robust personality is unmistakable, making it a powerful wine among of the ‘big reds’. Its aromas burst alive in warmer temperatures, like Australia and India. So open a bottle and explore the deepest, darkest recesses of our wine’s soul.”
You might remember the Chocolate Berry Wine Fallen Gateau I did last year around the same time. It is one of my favourite holiday desserts, and the spiced jam is an exciting jam! Using the red this time in a savoury way was equally fun! The colours and flavours just popped. Deep, delicious, well balanced flavours in the lamb chops. Above all, so simple to make.
How do you like to cook with wine? Do you enjoy it too?
These Lamb Chops with Red Wine turned out to be the best I've ever made. Rosemary, garlic, and a limited edition Shiraz from Big Banyan Wines came together ever so beautifully to create this dish with so much character and loads of depth.
Course Appetiser, Main Dish, Side Dish
Cuisine French
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2people
Ingredients
Marinade
750glamb chops {8-10 chops}
4tbspextra virgin olive oil
1/3cupShiraz, Big Banyan Wines
1tspworcestershire sauce
2tbspred wine vinegar
Few sprigs rosemarybruised
5clovesgarlicminced
Smoked sea salt to taste
Freshly ground black pepper
To finish
1tbspclarified butter/ghee
2tbsphoney
Few sprigs rosemary
6-8clovesgarlic
Instructions
Marinade
Whisk all the ingredients for the marinade in a bowl.
Pat dry the lamb chops, rub in the marinade gently. Leave covered in the fridge for 4-6 hours, better still overnight.
To finish
Heat the clarified butter /ghee in a heavy bottom pan.
Over high heat, sear the chops on both sides. Pour over the marinade and drizzle with honey. Let the marinade bubble and reduce a little.
Transfer to a heat proof casserole. Cook in microwave covered on high power for 5 minutes / or until done.
Return to the pan, throw in fresh rosemary sprigs and garlic cloves. Cook until the wine reduces to a nice thick sauce and coats the chops. Taste and adjust seasoning if required.
Serve with a sautéed broccoli salad, grilled onion rings and fresh rocket greens. Of course a glass of Shiraz on the side!
“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”
Ruth Reichl
Dhungaar-e-Keema or Smoked Indian Lamb Mince is a quintessential recipe from the Indian subcontinent, one that is as simple as it is flavourful. The recipe is quite basic, the underlining key words characteristically ‘andaaz‘ and ‘bhuno‘, terms very familiar to how we cook in this region. Andaaz referring to eyeballing ingredients, and bhuno, ‘the quintessential stirring and roasting’ that gives Indian cuisine its essential character. Be it kebabs, kormas, bhuna gosht or then keema like this, the spice mixes are generally region specific. This Dhungaar-e-Keema or Smoked Lamb Mince is minimally adapted from an old one from @ My Tamarind Kitchen, a blog written by Scotland based Sumayya.It’s an old familiar recipe, one that has roots across this region, North India and Pakistan. It’s strange how similar the culinary vocabulary and cooking methods are.My mother and her friends, who I owe a lot of my initial recipe repertoire to, always had the same two favourite words, ‘andaaz’ and ‘bhuno’. The story was the same with my aunts who I used to pursue relentlessly in an attempt hone my abysmal cooking skills. These words were firmly rooted in the North Indian cooking lingo of the past, a reflection of how recipes have evolved down the ages. We’re down to measures now – teaspoons, tablespoons, cups, grams, ounces in cookbooks, yet ‘andaaz ‘or eyeballing in Indian cooking still rules the kitchen!For recipes other than baking I still pretty much eyeball what goes in, merrily tasting and tossing as I stir. Andaaz is my way to go too. No better way to cook I’d say, though maybe not the ideal ‘cookbook’ for newcomers on the scene, or for people alien to a particular cuisine. The good thing is that I am an obsessive ‘picture taker’ for steps of cooking, and especially when cooking with spices as they keep me fascinated. As a result of that, I usually know how the recipe has progressed and what went it.
This time was of course no different even though I followed Sumayyas recipe pretty much. The steps were familiar since most of our curries follow the same pattern. The only thing different about her recipe was that no powdered spices were included, something that I found quite interesting. I don’t think I’ve cooked often with only a smattering of whole spices and not even a single teaspoon of coriander powder or turmeric.
I did add a few whole spices of my own though. Star anise for one. A new found love for a spice I barely cared for. Shooting for our Masala Dabba series I fell in love with it because of the way it looked. So I included it in a sangria, then in a panna cotta. Then one trip into the heart of South India to Karaikudi,and I was sold on it. It’s quite an integral part of Chettinad cuisine, often thrown in in wild abandon, the aromas filling the air the minute star anise hits hot oil.
Also in went bay leaves, a gift from the garden of my mother’s friend who lives in the UK, but grew up here in India. She carried a bag for us, for me especially, since she knows how fond we are of her recipes, a lot of them inspired from Pakistan. She influenced a lot of my recipe and cooking processes when I had just got married, gingerly stepping into the kitchen for the first time. The rest of course is history … the recipe follows!
Dhungaar-e-Keema or Smoked Indian Lamb Mince is a quintessential recipe from the Indian subcontinent, one that is as simple as it is flavourful. The recipe is quite basic, the underlining key words characteristically ‘andaaz‘ and ‘bhuno‘, terms very familiar to how we cook in this region. Andaaz referring to eyeballing ingredients, and bhuno, the quintessential 'stirring and roasting’ that gives Indian cuisine its essential character.
Course Main Course
Cuisine Indian
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 4
Ingredients
Keema
500glamb mince
1cuphomemade full fat yoghurtwhisked smooth
3medium tomatoesfinely chopped
2medium onionsfinely chopped
1tspginger paste
1tspgarlic paste
Whole garam masala
1cinnamon stick{dalchini}
3-4cloves{long}
3-4small green cardamom{elaichi}
1tbspfennel seeds{saunf}
1tspwhole cumin seeds{zeera}
1tbspwhole coriander seeds{dhania}
2star anise
2bay leaves
2-3green chilies
1big bunch fresh corianderchopped
1lime
3tbspGhee/ clarified butteror oil
1pieceof coal
Instructions
Heat some ghee/clarified butter in a heavy bottom and add the khara masala/whole spices and saute until fragrant. Throw in the chopped onions and stir fry until light golden brown on the edges. Add the ginger garlic and saute for a further 2-3 minutes, until the raw smell has disappeared.
Now add all the chopped tomatoes and roast well until almost dry, then add the mince. Stir in well to mix, then roast over high heat until the meat is no longer pink. Season with salt.
Then add the yogurt, stirring constantly to roast/bhuno until the yogurt has been absorbed and is no longer white.
Cover the wok/pan with a tight fitting lid, reduce heat to lowest, allowing the mince to slow cook in it's own juices.
Check once in a while to make sure it isn't catching the bottom, giving it a quick stir. A heavy bottom good quality pan really works well here. cook until the liquid has evaporated and the colour is nice and reddish brown. As Sumayya says, 'bhuno-ing the keema is key!'
Add loads of fresh chopped coriander and green chilies. Cover and allow to dam for a about 5 minutes, then turn off heat and let it stand. I f you wish to smoke the mince, please see instructions below.
Smoking the Keema: Light up a piece of coal over the gas fire. Make a tiny bowl with an aluminium foil. Place the hot burning coal in it and quickly drizzle a few drops of melted ghee/clarified butter over it. The coal will begin smoking immediately. Tightly shut the lid and leave for about 15-30 minutes.
“I cook with wine. Sometimes I even add it to the food.”
W.C. Fields
Hello November. Here already? ALREADY?? With winter almost here, the Basque Lamb Stew is a good way to warm up … robust, hearty, full of flavour. It’s the time of the year when comfort food tops the list. Apple crumbles, mushroom soup, lamb and chicken curries, warm chocolate puddings, risottos, brownies, creamy cheesy pasta, ratatouille, fresh bread, stew …
The lamb was meant for an Indian Lamb Stew or Gosht do Piaza, a hearty traditional Indian main. Yet some sour dough meant a loaf of fresh baked bread. The lamb thus headed for a continental makeover. Two recently gifted bottles of wine from Four Seasons had me wanting to further my culinary skills. Google took me to Simply Recipes which had an interesting lamb stew recipe.
My knowledge of wine is pretty limited. A wine tasting session with a wine connoisseur some time back was enlightening. I would like to cook with wine but am an under-confident ‘wine’ cook! I do however find wine glasses and goblets romantic, pretty too!
Basque Lamb Stew was in the oven soon. Experimental cooking is always fun, and has been on the mind even more after our recent Ozzie MasterChef meeting. That rejuvenated us to think differently, creatively, out of the box, locally, internationally, responsibly … every virtual thought led to food!
The Basque Lamb Stew was a huge step for someone like me who has always cooked traditional Indian lamb dishes. Making this dish, I thought often about the very talented Basque ex-pat Aran Goyoaga who writes on Basque country and her childhood. I heard of this beautiful region while reading her posts.
The stew was delicious, hearty, and an enticing red. There was something inspiring about it. Despite being cooked in a completely different manner, it still had slight undertones of my Indian stew or ‘ishtoo‘ as it is often called! Amazing! The wines gave very gentle flavour to the dish, while the roasted red peppers added most of the brilliant colour! {The sour dough bread is a tomato basil one the recipe scraps of which I sadly misplaced!}
What keeps you warm in winter, dear reader? What is your favourite comfort food?
[print_this]Recipe: Basque Lamb Stew
Summary: With winter almost here, this Basque Lamb Stew seems like a good way to warm up … robust, hearty, full of flavour. It’s the time of the year when comfort food tops the list. Adapted minimally from Simple Recipes. Serves 4-6.
750gm lamb shoulder, cut into 2 inch pieces {I used on the bone pieces}
6 cloves garlic, crushed and peeled
1 tbs dried rosemary {or sprig fresh rosemary}
1/2 cup white wine {Four Seasons Pinot}
2 Tbsp extra-virgin olive oil
1 large onion, peeled and chopped
Salt
1/2 tsp red chili flakes
3 roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded, and chopped
2 tablespoons chopped fresh coriander
1 bay leaf
1 cup dry, full-bodied red wine {Four Seasons Barouque Reserve}
1 cup vegetable stock
Freshly ground black pepper
Method:
Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. I marinated this overnight though Elise calles for 2-3 hours.
Drain the meat, discard the marinade, and pat dry with paper towels. {I reduced the remaining marinade while basting the second batch}
Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns. Remove the meat from the pan and add the onions to the pan.
Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are light brown around the edges, about 10 minutes. Add the garlic and cook another minute.
Return the meat to the pan with the onions and garlic. Stir in red chili flakes, roasted peppers, tomatoes, coriander, bay leaf, and red wine.
Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit. Then add the vegetable stock. {Either bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours}.
OR transfer to an oven safe deep dish, cover tightly with foil and bake at 150C for 1 1/2 hours.
Add freshly ground black pepper and more salt to taste.
Serve with rustic bread.
If you want, try garnishing with fresh mint leaves {as Elise says, “though I have no idea how “Basque” that is, it just tastes good.”
” You should eat delicious things while you can still eat them, go to wonderful places while you still can…”
Nora Ephron
Chomp, chomp, chomp. “Ooooh, this is good“, declared Mr PAB between bites. Then gesturing wildly he said, “This MUST go on the blog. It’s GOOD!” So with recommendation, hot off the press oven, here are Lamb and Purslane Pides, or simply put Turkish Flatbread Pizza!What is purslane? It is an annual succulent, found in North India in the hot summer months, is funnily considered a weed in America {LOL}, and cooked extensively through much of Europe, Middle East, Asia and Mexico! It is known as kulfa saag here, and was the only green other than spinach that I could find to replace the chard! It worked a charm … and went undetected by the ‘green hating‘ terrible teens!It’s been ages since I cooked lamb mince. By healthy choice I’ve switched over th chicken mince but the lamb murmur has been growing stronger of late. My SIL is a great lamb lover and mentioned that she prefers lamb to chicken any day. I was listening. Then the other day, a meeting with someone from BBC GF and she mentioned her undying love for lamb too. Now I was all ears!“Next kebabs will behave to be lamb“, I thought as I got mince from the butcher. However, this morning I lost my inclination to make kebabs. I wanted something on dough, something baked, something quick! I recollected the Turkish pides with sumac I had made long ago and googling got me to a Lamb & Chard Pide recipe on BBC GF!
Pides, local pita bread, are delicious flatbread pizzas topped with different ingredients from Turkeys rich cuisine. You have specialty Turkish pide restaurants across Turkey which sell different avatars of this flatbread. It is popular street food there as well. Regional variations in the shape, baking technique, and topped materials create distinctive styles for each region which include chicken, beef, cheese, potatoes, garlic and many other ingredients.
It came together fairly quickly. I did a quick rise dough, and by the time the dough was rising, the lamb was ready. Baked quick, crisp and nice, the lamb pides were wolfed down faster than the time I took to make them… not a crumb remained!The recipe suggestion was to drizzle pom molasses over it. I didn’t have any but I did have a fresh plum prune sauce I developed for Del Monte. To that, I added some red harissa that I had made last week. It was H O T! 10 red chilies, more fresh red chilies = fiery HOT! That said, it’s almost gone and I am ready to make my next jar! The lamb offered subtle, gentle flavours, lilted further by the cottage cheese and bell pepper. The pickled peppers added some zest, and a drizzle of plum chili sauce brought out a delicious complexity of flavours … all pairing beautifully together!I loved how quickly and beautifully the meal came together. Of course we had the much dreaded power cut halfway through, so I baked a couple on a heavy griddle pan covered with a lid over low heat …. and there was no reason to complain {pictured above}. So there you, if it’s too hot to turn on the oven OR you suffer power cuts like we have all summer, these cook up crisp beautiful on the stove top too!
I had some dough left over, so made some chicken, red harissa and plum sauce pides the next afternoon for the kids. Gone in minutes! They are filling yet light enough for a summer meal. Pair with a green salad, maybechilled summer cooler … and you have a meal!Bon appetit! Afiyet olsun!
And as I leave I wish to thank Lifezing for interviewing me. It was an honour and I loved doing it.
Catch it, with a whole lot of colour here …
Summary: Turkish flatbread pizza with lamb and seasonal greens.The lamb offered subtle, gentle flavours, lilted further by the cottage cheese and bell pepper. the pickled peppers added some zest, and a drizzle of plum chili sauce brought out a delicious complexity of flavours. {Makes 10 pides}. Adapted minimally from BBC Good Food.
Prep Time: 15 minutes Total Time: 1 hour Ingredients:
Quick pizza dough
410g plain flour
110gm whole wheat flour
1 1/2 tbsp yeast
30ml extra virgin olive oil
4-5 cloves garlic, minced
1 1/2 tsp salt
380ml warm water
Lamb Purslane Mince
1 medium onion, chopped
5-6 cloves garlic, chopped
500gm lean lamb, minced
2-3 tsp roasted cumin powder
1 tsp cinnamon powder
2-3 bay leaves
2-3 tbsp extra virgin olive oil, plus some for drizzling
1 large bunch purslane {Indian kulfa saag, or chard}
1 red bell pepper, chopped
Toppings
150gm cottage cheese, cubed, tossed in olive oil
Plum Sauce
Red Harissa or chili sauce
Pickled peppers
150gm mozzarella
Method:
Quick dough
Place both flours, salt and garlic in bowl of food processor and process for a minute in short burst.
Add remaining ingredients and mix.
Knead for 2-3 minutes to get a smooth pliable dough.
Transfer to an oiled bowl, and leave covered in a warm place for about 15 minutes. Store in fridge after its been doubled if you intend to use it later.
Mince
Heat 2-3 tbsp olive oil in a pan. Sweat onions and garlic in this for 4-5 minutes until light pink, add bay leaves and mince and roast well on high heat. Season with cumin, cinnamon and salt. Cook open on medium high for about 10-15 minutes until the mince is cooked, becomes brownish and no liquid remains.
Add 1 tbsp of the plum sauce and 1-2 tsp of hot chili sauce {as per taste/optional}, followed by greens. Sauté for a minute or two until the greens begin to wilt. Take off heat, add bell pepper and mix well. Cool.
Assemble
Preheat the oven to 225C. Line 2 baking sheets with parchment paper, or sprinkle a pizza stone with cornmeal.
Divide into 2, and then into 5-6 parts each. Make balls, toss lightly in flour and roll out to an oblong shape, stretching one corner to get a tear drop like base.
Top with cooked mince, pickled peppers, cottage cheese and sprinkle with mozzarella.
Bake at 250C for about 20 minutes, until golden brown and puffy. Drizzle with EVOO and serve with a plum chili sauce, or pom molasses…or as is!
“Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread – there may be.”
David Grayson
We had a good meal … it was yummy. I was in a mood to cook LOTS, & the lad joined in with his requests! At the meat shop yesterday, while I was trying to find direction in what to buy, he requested for lamb chops … “like you had made earlier Mama”, he said, “and the ‘French fries’ too!” Those refer to Greek Roasted Potatoes that I often make from Kalofagas. I sometimes do a variation on them … an addition of lots of garlic, & some red chili flakes. I simmer the olive oil with the ingredients to get a deep flavour, & then leave it to cool while the flavours mature. Toss the potato wedges in the oil, & bake till fork tender, about 30 minutes. The request didn’t end there of course. “If you are making bread Mama, then can you make the one you made with walnuts the other day? I really loved that one.” Back to making French Fougasse, which is indeed delicious & addictive! You can play around with the stuffing as you like. The crumbles, I must admit, were my own calling, & they were also deeply satisfying!!
MARINATED BALSAMIC & HERB LAMB CHOPS Ingredients:
750gms Lamb Chops (about 10-12) 1/4 cup olive oil 2 tbsps balsamic vinegar 2 tbsps roasted garlic paste Handful fresh herbs, chopped (I use lots of oregano, & some basil & thyme) Salt & pepper to taste 1 tbsps each phalsa concentrate & plum sauce (or any berry sauce) Balsamico Glaze to serve (optional)
Method:
Whisk the oil, balsamic vinegar,garlic paste, salt & pepper & half the chopped herbs, & marinate the lamb in it for at least an hour, though overnight is better.
Turn into the cooker & cook under pressure for 20 minutes on medium till lamb is tender.
Allow the steam to die down, then simmer the lamb in the juices, with the berry sauce & remaining herbs. Once the sauce is nice & thick, add the balsamico glaze if using.
I’ve been on a positive bread baking high these days. Found some fresh yeast in a store I was visiting, & have timidly begun experimenting. I can say that baking with fresh yeast is a totally satisfying experience. WOW … the first time I made the dough it rose so much, it frightened me.It’s a bread that I have now to hide from the kids. Made 4 loaves, & 1 was history before I knew it, coz the little mites are having a nibble each time they passed by the cooling racks. This is the second time I’ve made it, on popular request. Helen said the other day that she loves fougasse, & grew up on it. I wasn’t that lucky, but hopefully my kids shall repeat her words one day.I used a firm cottage cheese within in place of Roquefort. This is a bread worth experimenting with. Use your own fillings. The one in the main picture is one in which I rolled & twisted the dough into a spiral to see if it would hold the filling. It did, & looked rather rustic & moreish. The other loaves are as explained below!!
A fougasse is a lattice-shaped, flattish loaf from the South of France. it can be cooked as a plain bread, or flavoured with cheese, anchovies, herbs, nuts or olives. This Fougasse has been Yeastspotted, & is off to Susan @ Wild Yeast!
FRENCH FOUGASSE FromThe Practical Encyclopaedia of Baking, pg 444 Ingredients: 450gms all purpose flour 280ml warm water 20gms fresh yeast 2 tbsp olive oil 2 tsp sea salt (+ a little extra for sprinkling on the cottage cheese if using) 200gms firm cottage cheese, crumble (or 50gms Roquefort cheese) 1 cup walnuts, chopped Freshly ground black pepper Olive oil for brushing Method:
Take 4 tbsps of water from the 280ml, & dissolve the fresh yeast into it. Stir the salt & 2 tbsp olive oil into the remaining water.
Make a well with the flour, & pour the dissolved yeast & water mixture into it. Knead to a dough, kneading further on a floured surface for 8-10 minutes, till it gets smooth & elastic.
Place in an oiled bowl, cover the bowl with cling wrap & leave in a warm place for about an hour until doubled.
Punch down & divide into 4 balls of dough (or 2 if you have a big oven)
Roll out to about an 8″ circle, sprinkle with walnuts, & 1/4 of the crumbled cottage cheese. Season lightly with sale & pepper.
Fold over the dough 2-3 times on itself to incorporate the stuffing. Shape each back into a ball.
Flatten each & fold the bottom third up, & top third down to make an oblong.
Roll 2 of these long rectangle shapes & cut 6 slits. Stretch the dough to look like a ladder.
Roll 2 into ovals with a flat base, cut slits diagonally, three on each side. Pull slightly to open the cuts.
Place on oiled baking sheets. Cover with cling wrap & leave to double for 35-40minutes.
Preheat the oven to 220C, brush the loaves with olive oil, & bake for approximately 25-30 minutes till golden brown. Cool on racks.
Serve warm or at room temperature.
Note: A suggested sweet variation is to replace 1 tbsp of water with 1 tbsp of orange flower water, & include 50gms of chopped candied peel, & 25gms of sugar.
With the main meal done, in our home, there’s always room for dessert! Judy mentioned the other day that her peach pie is perfect for any fruit looking like it’s about to rot. Can’t happen to me I thought,but foodie that I am, eating my words is becoming very second nature. Decided to clear out the fridge. Hmmmm…did she say ‘fruit ready to spoil’? I dug a cartload out. I had a bunch of peaches which were fine, & had been bought for a peach crumble (along with brown sugar). Behind them, came tumbling some more fruit crying to be used – apricots, cherries, mangoes … all ready to crumble. Chopped up everything in a frenzy, with the daughter helping with pitting the cherries … (I spent a good 5 minutes picking the pips out that she kept dropping in ‘by mistake’). Once everything is chopped, this dessert is a cakewalk. You can find the recipe for Apricot & Cherry Mini Crumbleshere, that I made just a couple of days ago from Judy’s @ No Fear Entertaining. The only change from my earlier post is that I used a variety of fruits here, as mentioned above, & brown sugar this time. Once you got all the fruit chopped up, the sugar & flour in, taste the mixture for sweetness. There’s nothing else to this beautiful, addictive dessert … other than a scoop of ice-cream or a dollop of whipped cream of course!!
