THE ROUGHCUT JOURNAL

- Bit of work. Bit of play. -

 

Apple Cider Doughnut Bundt

APPLE CIDER DOUGHNUT BUNDT Preparation time: 10 minutes Cooking time: 50 minutes Makes: 12 INGREDIENTS 2 cups self-raising flour 2 tsp ground cinnamon 1 tsp bicarbonate of soda 1 cup plain wholemeal flour 2½ cups panella ¾ cup apple cider vinegar ¾ cup extra virgin olive oil 1 cup apple sauce 2 tsp natural vanilla…

Crunchy Polenta and Herb Fingers with Mango Salsa

POLENTA AND HERB FINGERS Preparation time: 15 minutes Cooking time: 15 minutes Makes: 24 INGREDIENTS 1L chicken stock ¼ cup cream 1 cup fine polenta 1 cup finely-grated Parmesan cheese 1 cup grated Gorgonzola cheese 2 tsp dried Italian herbs sea salt flakes and freshly-ground black pepper 1 cup plain flour ½ cup cornflour vegetable…

COCKTAILS: The Garonne Boatman

THE GARONNE BOATMAN Preparation time: 2 minutes Cooking time: Nil Makes: 1 INGREDIENTS 45ml 12 year-old Kentucky Straight Bourbon 30ml Lillet Blanc 30ml lime juice 30ml maple syrup 1 tsp chopped orange zest 1 cooked satsuma plum 10 drops orange bitters orange twist and chipped ice, to serve   METHOD 1 Combine the Bourbon, Lillet,…

PURIM 2019 Hamentaschen

HAMENTASCHEN Preparation time: 30 minutes Cooking time: 20 minutes Makes: 120 INGREDIENTS 250g cream cheese 325g unsalted butter 2 cups caster sugar 2 tsp natural vanilla paste 4 cups plain flour 400g poppy seeds 1½ cups milk 4 eggs   METHOD 1 Preheat oven to 200°C. Combine the cream cheese and 250g butter in the…

AUTUMN EDIT Chicken and Mustard Fricassee

CHICKEN AND MUSTARD FRICASSEE INGREDIENTS 2kg chicken sea salt flakes and freshly-ground black pepper ¼ cup plain flour 125g unsalted butter 100g triple-smoked ham, cut into fine batons 2 brown onion, very finely diced 2 medium carrots, diced 2 sticks celery, diced 12 cloves garlic, minced 4 sprigs thyme 2 tsp Herbes de Provence 1…

AUTUMN EDIT Burnt Butter Blueberry Skillet Cake

BURNT BUTTER BLUEBERRY SKILLET CAKE INGREDIENTS 150g unsalted butter 150g sour cream 200g dark brown sugar 2 Tbsp molasses 4 eggs finely-grated zest of 2 lemons 2 tsp natural vanilla extract 200g almond meal 150g polenta 1 tsp baking powder 1½ cups frozen blueberries blueberries and vanilla ice cream, to serve   METHOD 1 Preheat…