125ml warm milk 5ml instant yeast 625ml flour 45ml sugar 5ml salt 95ml boiling water 30ml butter, room temperature 155ml pesto 30ml milk
Pour the milk into a bowl, sprinkle over the yeast, stir and set aside for 10 minutes. Add the flour, sugar and salt to the bowl of a stand mixer fitted with the dough hook. Turn the mixer on a low speed and drizzle in the boiling water. Mix on medium speed for 2-3 minutes. Add the yeast mixture and mix on medium speed for another 3 minutes. Add the butter a little at a time with the machine running. Mix/knead for 10 minutes. Lightly oil a clean bowl, place the dough in it, cover with plastic wrap and stand in a warm place for one hour. Take the dough from the bowl and place it on a work surface. Gently fold the dough until deflated. Divide into 5 even portions and roll each into a ball. Cover lightly with plastic wrap and rest on the work surface for 10 minutes. Grease a 22cm loose-bottom cake tin with butter and line the base with baking paper. Set aside. Lightly flour a work surface and roll a dough ball into a 20cm long rectangle. Cut the bottom half into thin strips. (see Photograph beneath) Spoon 45ml pesto on the half that isn’t cut and spread it out evenly. Fold a 1cm edge on the sides, over the pesto and roll that section into a log. Roll over the part that are cut into strips. Repeat this process with the other 4 dough portions. Place the logs on the outside perimeter of the prepared cake tin. Cover with plastic wrap and proof in a warm area for 1 hour. Preheat your oven to 170℃. Brush the bread with milk and bake for 25 minutes. Remove from the oven, stand for 10 minutes and remove from the baking tin. Cool on a wire rack. The bread is easily broken into portions and is delicious served slightly warm.
1 red onion, thinly sliced 1 English cucumber, thinly sliced 60ml apple cider vinegar 5ml salt 5ml sugar
60ml soy sauce 30ml honey 4 chicken breasts, skin and bone removed 30ml vegetable oil 2 cloves of garlic, minced 2,5ml ground coriander
For the pickle: Add the sliced onion and cucumber to a bowl and pour the vinegar over. Sprinkle over the salt, sugar and a few grindings of black pepper. Mix through, cover with plastic wrap and set aside.
For the chicken: Add the soy and honey to a shallow bowl and stir to combine. Add the chicken to the sauce and stir to coat. Place a large pan over medium-high heat and add the vegetable oil. Add the garlic and coriander and stir-fry for 30 seconds. Take the breasts from the marinade and cook for 3 minutes per side. It is important to regulate the heat as the chicken can burn easily at this stage. Add the reserved marinade and 60ml water to the pan. Bring to a simmer and then reduce the heat to medium-low. Cover with a lid and cook the breasts for 15 minutes, turning half-way through the cooking time. Remove the lid and turn the heat up to medium-high. Cook the chicken for another 5 minutes, until the liquid is reduced and the chicken is shiny and glazed. Serve with steamed rice, pickled cucumber and the sauce.
For the pastry: Add the flour, baking powder, salt and sugar to a mixing bowl. Add the grated butter and rub the mixture between your fingertips until it resembles coarse breadcrumbs. Drizzle the milk over the mixture and bring it together with your hands. Shape the pastry into a ball, slice it in half and flatten each into a flat disc. Wrap in plastic and refrigerate for one hour.
For the filling: Add the corn flour to a large mixing bowl and stir in 50ml of the milk. Add the egg yolks and 50g caster sugar and whisk together. Set aside. Pour the 450ml milk into a small saucepan and add the other 50g caster sugar and ground cinnamon to it. Place the saucepan over medium heat and stir until the sugar has dissolved. Take it from the heat as tiny bubbles start to appear around the edges. Drizzle the warm milk mixture into the egg mixture while whisking vigorously. Now pour the mixture back into the saucepan and place it on medium-low heat. Stir continuously until thickened. Allow to cook for 30 seconds before removing from the heat. Add the vanilla and mix through. Pour the mixture into a shallow bowl and then place plastic wrap directly on its surface. Allow to cool completely.
Lightly flour a work surface and roll the dough to a 5mm thickness. Cut 12 circles with a 12cm diameter from the dough. Spoon 30ml of the filling on the pastry circle. Wet the edges of the circle with water and fold the dough over into a half-moon shape. Seal and crimp the edges with a fork. Refrigerate the pies for 30 minutes. Heat 6cm vegetable oil in a saucepan and fry 3 pies at a time for 6 minutes, flipping them over every now and then. Drain on paper towels. The hand pies may be served as is or sprinkled with cinnamon sugar.
Preheat your oven to 180℃. Arrange the sourdough slices on a baking sheet, drizzle with olive oil and toast in the oven. Turn on the grill of your oven. Spoon some marinara sauce on each slice of toast, followed by 60ml of grated mozzarella and a few slices of salami. Sprinkle some dried oregano over and place under the grill until the cheese is melted and bubbly. Remove from the oven, top with fresh basil leaves and serve immediately.