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Ricky Murray

Cooking good food on a budget and full flavours

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Naan Bread With A Twist

Seen as the local farm has sent me their eight different flavours of soft cheeses I thought it was time to experiment again. Ever tried making naan bread with cheese? Nope I haven’t either! But it worked so good.

1tbsp ‘Rickett field’ garlic soft cheese

2tbsp milk

7oz plain flour

1tsp dried yeast

1tbsp veg oil

1tsp sugar

3tbsp butter

1tbsp black mustard seeds

In a jug add the yeast, sugar and 2 tbsp warm water, stir and leave in a warm place for 10 minutes until you have froth on the top.
While that’s happening, put the cheese and milk into a small bowl and stir to loosen it up then set aside. Next place the flour into a mixing bowl, stir in the cheese mixture, oil, mustard seeds then the active yeast mixture.
Mix together until you can tip it out on the side to knead for 10-15 minutes until you have a smooth dough.
Place back in the mixing bowl with a little oil, cover with a damp cloth then place in a warm place for 10-15 minutes to rise a little.
When risen, divide into 3 balls on a floured work surface but you can make more i just wanted large ones.
Roll out into oval shapes to about 1/2cm thick, you can cook in the oven but I like to do them in a frying pan.

Add 1tsp butter into a large pan over a high heat, when melted add the naan and fry until golden brown, flip over and add another tsp butter and cook the same.

While that’s cooking you can whip up some mint yoghurt to go nicely with them.

Naan copy

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Thyme and tomato bread

I’m a big lover of bread of all shapes and tastes, a nice knob of butter and a chunk of cheese to dipped in a lovely olive oil! Which ever you’re into this bread will fill your needs! 
15oz strong white bread flour

1tsp salt

2oz sundried tomatoes chopped and drained of oil

3tbsp tomato purée 

2tbsp fresh or dried thyme 

1 easy bake yeast sachet 

7 1/2 floz Water warm
Place the flour, salt, sundried tomatoes and tomato purée into a large mixing bowl. 

Add the herbs and yeast then mix in the water, use your finger tips to combine until you have a soft sticky dough. 

Tip out onto a lightly oiled surface and knead for 10 minutes until elastic. Place into a clean, slightly oiled bowl, cover then place somewhere warm to prove for an hour or until doubled in size.  

Knock the dough back which basically you are knocking out the large air bubbles so you get an even loaf. 

Shape into any shape you wish, brush with a little water, dust with flour.

Place on a lightly floured baking tray, cover to prove for 40 minutes.

Place in a pre-heated oven at 190c (gas mark 5) for 30-40 minutes, or when the loaf sounds hollow when tapped on the bottom. 

I absolutely love the smell around the house when cooking this bread or any bread.

More than a three bean salad with a wholegrain mustard dressing 

Had a family member ask for something healthy and tasty so when I suggested a three bean salad they loved the idea! Love the colours and flavours of this salad and had forgot how much I love it.

3 celery sticks, chopped 
Bunch of spring onions, chopped

3 tomatoes, deseeded, chopped

7oz green beans, chopped

1 tin kidney beans, drained and rinsed

1 tin chick peas, drained and rinsed

Hand full fresh parsley, chopped
For the dressing 

3tbsp olive oil

1tsp sugar

2tsp whole grain mustard 

2tsp white wine vinegar

2tsp fresh chopped parsley 

1/2tsp pepper

1/2tsp salt

Easy and extremely tasty! Chuck everything for the salad into a big salad bowl. For the dressing, put the ingredients in a empty jar and shake well. Pour this over the salad, toss it all around to dress everything and that’s it. Perfect with a nice piece of fish or chicken or on its own if you don’t fancy cooking

Smokey red pepper sauce

I’m always in search of good sauces and dips. This goes perfect with wedges or as a dip with dorito’s also would go nice as a topping for chilli.

Smokey roasted red pepper dip.

3tbsp vegetable oil
1 large red pepper
1 1\2 onions, chopped
5 rashers smokey bacon, chopped
10floz sour cream

Pre-heat oven to 240c (gas 9).
Place the pepper on a baking tray and prick the pepper in a few places which will allow the steam to escape then into the oven for 30-40 minutes until softened. Wash any charred bits off under cold water then slice it into small pieces.
Add the oil, pepper, onions and bacon to a large frying pan over a medium heat. Fry for 7-8 minutes until the peppers and onions have fully cooked but not browned.
Place everything in a food processor and whizz until smooth.
Season with a little salt and pepper.

Alternatively last night I tried a different a way by charring the pepper over a flame instead of in the oven which you can see in the picture, this adds a BBQ flavour but takes a little more time. If you try that way make sure you wash all the charred skin off.

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Crispy onion rings

crisprings

2 eggs and a drop of milk, beaten in a good size bowl

4oz plain flour

2tsp paprika

1tsp salt

2 medium onions

Pre-heat deep fat fryer to 190c.

First off place the flour into a bowl then mix in the salt and paprika. Slice the onions into thin rings then separate them. The next step you are best doing in batches so dip some of the onion rings into the flour with your left hand then shake off the excess, place these into the egg then use the other hand to coat in the egg. Place them into the deep fat fryer for 4-5 minutes or until golden brown. Remove with a slotted spoon onto kitchen paper to drain, repeat until you are finished.

*You are best using one hand for flouring and the other hand for dipping into the eggs. This way you don’t get your hands covered in the mix and have to wash your hands every time you do a batch*

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