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Posts Tagged ‘sourdough bagels’

If I get to spend Saturday playing in the kitchen, the whole week that follows is much easier, in so many ways.

Ingredients are prepared, treats and loaves are baked, and frankly, I’m just a nicer person for having had the chance to unwind.

Yesterday, I messed around with making my own Malaysian curry powder…

Here’s my final blend…

  • 150g coriander seed
  • 40g fennel seed
  • 25g cumin seed
  • 25g white peppercorns
  • 5g black peppercorns
  • 25g dried Kashmiri red chillies (seeds removed)
  • 10g Kashmiri chilli powder
  • 20g ground turmeric
  • 5g cardamon powder
  • 1 star anise
  • 5 cloves
  • 10cm piece cinnamon

I pounded the star anise, cloves and cinnamon with a mortar and pestle, then roasted them with the coriander, fennel, cumin, peppercorns and whole chillies in a dry wok for a few minutes until fragrant.  The mix was blitzed in a large food processor and then combined with the chilli powder, turmeric and cardamon powder.  As the mixture was still quite coarse, I ground it down further in small batches in a coffee/spice grinder. A handful of dried curry leaves was added at the end.

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We made seven and a half litres of stock (beef, chicken and fish), following the instructions in this great YouTube clip – it was nice to give the old pressure cooker a workout…

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A discussion with Linda about sourdough bagels inspired a batch…

I’ve written two bagel posts in the past – a step by step tutorial on yeasted bagels and one on sourdough bagels.  The links are here:

Yeasted Bagel Tutorial
Sourdough Bagels

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I turned a couple of experimental loaves into dry breadcrumbs – the slices were dried in a 100C oven for two hours until crisp and then whizzed in the food processor.  Crumbed flathead fillets are one of Small Man’s favourite meals…

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And finally, I made a rabbit pie for dinner, although I didn’t get to take a photo before Big Boy tucked in!

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Anything exciting happening in your kitchen this weekend?

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If you’ve been reading our blog for a while, you’ll know that we love bagels.

I’ve just taken a batch of sourdough poppy seed bagels out of the oven – all seventeen of them golden brown, with a chewy exterior and a delicious malted centre.   The unique crust can only be achieved by kettling the bagels in boiling water infused with malt extract and salt prior to baking.  The crumb is elastic and chewy – quite different to the “artisan” ones we used to buy here in Sydney, which were always jaw-achingly heavy.

Bagels aren’t difficult to make, but they are a lot of work – our standing joke is that we practice our deep breathing exercises to build up our chi before we start.  They do freeze brilliantly though, and toast up well for a perfect weekend lunch.

Have I convinced you to give these a go yet?  If so, we have two recipes to share – a step by step yeasted bagel tutorial here, and our favourite sourdough recipe here.

Be warned though – they’re very addictive.  And once the neighbours find out about them, you could be baking bagels every week!

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