Makes enough dough for 2x 12inch pizzas; toppings for 1x 12inch pizza
Ingredients
Pizza Dough (makes enough for 2x 12 inch pizzas)
1 1/3 cups) warm water
2 ¼ teaspoons instant yeast
1 Tablespoon sugar
3 ½ cups all-purpose flour
1 Tablespoon garlic powder
1 Tablespoon Italian seasoning
2 Tablespoons cornmeal
1 teaspoon salt
Topping (for 1, 12 inch pizza)
¼ cup extra virgin olive oil
2 cloves garlic
4 oz thinly sliced prosciutto,
5oz Cows Creamery “Blue Moo”, soft blue cheese
1/3 cup balsamic vinegar
2 large Bosc pears, cored and sliced, ½ inch thick
2 Tablespoons butter
2 Tablespoons brown sugar
¼ cup chopped walnut pieces
½ cup fresh arugula
Method
Pizza Dough
Whisk the warm water, yeast, and granulated sugar together in the bowl of a stand mixer.
Cover and allow to rest for 5 minutes
Add the olive oil, salt, and flour. Beat on low speed for 2 minutes
Beat the for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready
Lightly grease a large bowl with oil. Place the dough in the bowl. Cover the bowl with oiled cling wrap. Allow the dough to rise at room temperature for 60-90 minutes or until double in size
Preheat a pizza stone in a 500°F oven for 20-25 minutes
To prepare the toppings
Finely chop garlic and heat in the olive oil over medium heat for 1-2 minutes, being careful not to allow the garlic to burn. Turn off the heat and set aside to cool
Simmer the balsamic vinegar to reduce the volume by about half. It should thicken slightly. Set aside until needed
In a large skillet, melt the butter and brown sugar together over medium heat. Add the pears in a single layer and cook for about 10 minutes turning once, to caramelize the pears. Remove the skillet from the heat and set aside until needed
To finish and bake the pizza
When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. Stretch the dough into about a 12-13inch round
Place the dough round on a wooden peel that has been well sprinkled with cornmeal. Make sure your pizza is sliding on the cornmeal base before adding your toppings
Brush the garlic olive oil from earlier all over the center of the dough
Add the Cows Creamery blue cheese in about 1 teaspoon sized pieces along with arranging the pears and prosciutto. (Keep the ingredients in a single layer as this helps the pizza crust stay crisp and cook quickly) Sprinkle over the walnut pieces
Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone
Bake for about 8-10 minutes or until the bottom is evenly brown and the top cheese begins to brown slightly. Remove from oven and allow to stand for 5 minutes. Slide off you pizza stone to serving board
Sprinkle over the fresh arugula and drizzle with the balsamic reduction
½ cup green candy covered chocolate ( M&M’s or similar)
½ and ¼ cup funfetti or white cake mix*, divided
12 oz. white candy melts**, melted
¼ cup green, or rainbow, sprinkles
Method
Line a baking sheet with baking parchment/ waxed paper and set aside until needed later
In a large bowl combine the Chex cereal, pretzel mini-twists, Lucky Charms cereal, Lucky Charms mallow pieces and green chocolate candy
In a separate bowl combine the melted white chocolate and ½ cup cake mix, stirring to combine
Immediately pour the chocolate/cake mix mixture over the dry cereal mixture and use a spatula to combine. Add the remaining ¼ cup of the cake mix and the sprinkles and stir or toss again to combine until thoroughly coated
Spread onto prepared baking sheet in a single layer and top with some extra sprinkles if you like. Leave on the baking sheet until set and then break apart into small clusters. Serve and enjoy!
*Before using the cake batter mix, treat it in the oven by spreading it on a lined baking tray and toasting it at 350 F for 5 minutes. Remove from the oven and leave to cool. Once cooled, use as per the recipe above. One thing to note is that the sprinkles in the cake mix may discolour a little or melt a bit. More reason to add those extra sprinkles!
***White chocolate chips may be used as well but your final coated popcorn won’t set as hard or be as crunchy.
In a bowl combine all the Spice Mix ingredients and whisk together until combined. Transfer to an airtight storage jar or container until needed
Crispy Chicken
In a small bowl combine the buttermilk, sesame oil, dark soy sauce, sriracha and whisk to combine. Add in the sliced chicken, ensuring all the pieces are coating in the marinade. Allow to marinade for at least 3 hours, or preferable overnight, in your refrigerator
Once you want to make your spice bag, start cooking the potato fries in accordance with the manufacturer’s instructions
While the potato fries are cooking, combine the chicken coating ingredients of all-purpose flour, baking powder, corn starch in a bowl and whisk to combine
In a high-sided skillet heat about 1-1 ½ inches of canola oil until hot, 350°F
While the oil is heating, remove all the chicken strips from the marinade, allowing excess the drip off, then dredge piece by piece in the flour coating. Repeat by dipping the pieces in the marinade and then in the flour coating again until all the pieces are double-coated
Shallow fry the chicken (two batches may be needed) in the hot oil skillet until golden brown and crispy. Drain and remove to a wire rack set over some paper towel while you make the stir-fried vegetables
Stir fried vegetables
Heat a wok or frying pan to a high heat and add sesame oil. When the oil is hot, add in the sliced peppers and onions and stir to keep them moving. You want them to soften but not to color too much
After a couple of minutes add in the sliced garlic and continue to fry until slightly brown. Finally add in the sliced Birdseye chilis and green onions just before you finish frying, giving all the vegetables a final stir. Remove from heat
To assemble
In a large bowl combine the cooked fries, crispy chicken and stir-fried vegetables. Sprinkle over 2-3 Tablespoons of the Spice Bag seasoning (to personal taste) and toss everything together to combine and coat in the seasoning
For traditional serving, transfer to a paper bag and serve along with curry sauce
Curry sauce*
2 Tablespoons, butter
2 Tablespoons All-purpose flour
1 Tablespoon curry powder
1 ½ cups chicken stock
1 Tablespoon honey
1 teaspoon regular soy sauce
Salt & Pepper to taste
Put butter in a small pot over medium heat, and when melted add the flour and curry powder – stir well about a minute, to cook off the flour
Whilst whisking, slowly add the chicken broth, about a half cup at a time until it’s the thickness you want, then add the honey, soy and salt & pepper to taste
Simmer for 2-3 minutes, then remove from heat and serve
*This recipe makes more Spice Bag seasoning and Curry Sauce than needed. The surplus Spice Bag seasoning can be stored in an airtight jar or container at room temperature for up to 2 years. Any remaining curry sauce can be transferred to an airtight container and stored in the refrigerator for up to 3 days. To serve again, remove from refrigerator and gently reheat in a pan to serve
2 1/2 cups whipping cream + additional whipping cream to make up amount
Additional 1/2 cup chilled whipping cream
2 cups Lucky Charms cereal, cereal pieces only
1 cup Lucky Charms, mallow pieces only
1 can (14oz) sweetened condensed milk
Method
In a large bowl, combine the whipping cream and Lucky Charms cereal pieces and stir. Press some cling wrap over the surface of the mixture, trapping the cereal underneath. Leave to infuse in the refrigerator for at least 3 hours, or preferably overnight
Remove the cereal mixture from the fridge. Set a strainer/ sieve over and additional large bowl and decant the cereal mixture into the strainer/ sieve to separate the milk. Give a few presses to the cereal pieces to get as much cream out as possible, without pushing the cereal through
Top up the volume of milk in the bowl to 2 1/2 cups using additional chilled cream
Add the Lucky Charm mallow pieces to the infused milk and leave to soften for between 15-20 minutes
After this time transfer to a blender and blend until the mixture is smooth with no mallow pieces remaining. Mine only took about 30-40 seconds – any longer and you may over whip the cream. Don’t worry – it will change color!
Using a spatula, decant the Lucky Charms cream mixture into a large bowl and add the additional 1/2 cup cream. Using an electric whisk beat until soft peak stage
Gently fold in the condensed milk until fully incorporated. Avoid vigorous folding so as not to deflate the mixture
Pour the 1/2 the mixture into a freezer-proof container, sprinkle over some of the reserved Lucky Charm mallow pieces, followed by pouring over the remaining cream mixture and finishing with some more Lucky Charms mallow pieces. Using a skewer or chop stick gently swirl the mixture, cover and freeze until fully frozen, for at least 6 hours
Remove from your freezer at leave at room temperature for between 5-8 minutes for best serving. Scoop, sprinkle on some additional mallow pieces and enjoy!
Coming from Waterford, in South-East Ireland, there are a few things that are corner stones of my childhood – Waterford Crystal; Hurling and…of course – the blaa. “The what?”, I hear you say. Well, are you sitting comfortably? The blaa is basically a bread roll. But there are a couple of features that set it apart. Roughly square-shaped, liberally dusted with flour, it has a soft chewy texture and pleasing bitter tasting crust that is dear to the heart of Waterford natives. Many a school lunch’s main feature was a buttered blaa with “Red Lead” (pink sliced deli sausage meat) or filled with Tayto crisps. Quintessential Deise fare if ever there was any!
Dating from 17th century, blaas are well ingrained into the history of Waterford. In their original form blaas were thought to be made from the scraps left over from families baking their own bread. The name “Blaa” is thought to have been possibly derived from the old Huguenot word ‘Blaad’ – an old French word for flour, or ‘Blanc,’ – a French word meaning white, which refers to the white floury appearance of the baked blaas. To the best of my knowledge there is yet to be a confirmed origin.
Such is the fame of the humble blaa that in 2013, the Waterford Blaa Bakers Association (yes there is such thing!) succeeded in getting PGI designation for the Waterford Blaa. “PGI” stands for Protected Geographical Indication, which essentially means that only Blaas made by specialist bakers in Waterford city and county can be called Blaas. This guarantees an authentic heritage product, based on the traditional methods and the unique skills of the bakers- think champagne; Parmigiano-Reggiano and Melton Mowbray pork pies. Basically if you see something called a “Blaa” for sale outside of Waterford? It’s not the real deal. Waterford Blaas are now supplied by traditional family bakers operating since the 1800’s. Sadly these days the family bakers have diminished with but a handful remaining.
Whilst this recipe isn’t PGI approved, it has stood the test of time in my family. Having been passed down through generations (to date I’ve confirmed 3) there apparently has been no tweaks or amends to the original recipe. It remains true with a form that conjures memories of frenzied Saturday morning sibling debates as to whose turn it was to fetch the weekly dozen from the local store. I’ve eaten in some fancy restaurants with both divine and questionable cuisine. However I’ll be perfectly honest and say I have yet to experience anything that makes my heart swell and induce instant comfort like biting into a buttered blaa filled with Tayto cheese & onion crisps. Flour-dusted lips savouring that sweet chew contrasting with crunchy savoriness. Bliss!
Makes 12
Ingredients
4 cups bread flour
2 1/4 teaspoons active yeast
2 Tablespoons sugar
1 Tablespoon fine salt
2 Tablespoons butter, softened
1/4 cup full milk, room temperature
1 1/3 cup warm water
Additional 1/2 cup bread flour, or All purpose flour, for dusting
Method
In a pan, combine the milk and butter. Heat gently until the butter is melted. Set aside and leave to cool while you prep the rest of the ingredients, stirring occasionally
Lightly oil a large bowl and set side until needed later
Sift the flour into the bowl of a stand mixer. To one side of the bowl add the yeast and to the opposite side add the salt. Add the sugar in the middle
Combine the warm water and milk/ butter mixture and stir well. With the dough hook attachment working on slow speed, slowly add the liquid to the dry ingredients in a steady stream. Continue to add until 50 ml remain. Depending on your kitchen conditions eg temperature and humidity, you may not need to add all the liquid- only add enough liquid for your dough to form a ball, where it cleans the bottom of the bowl. Continue to knead on slow for 7 mins. The dough should come together in a ball that is smooth and elastic to touch, without cracking or breaking
Remove the dough ball from your mixer bowl and place in the preoiled bowl. Cover and set aside to proof in a warm place for between 50-60 mins until doubled in size
After this time, punch down the risen dough to knock back the air. Gather the dough in to a smooth ball shape, place back in the same prepared bowl and recover for a second proof. This proof won’t take as long, between 30 – 40 mins. DO NOT SKIP this step as it helps to add to the distinctive flavor of the finished blaas
Once the second proofing has been done, remove the dough from the bowl and divide equally into 9 or 12, depending on how big you want your final blaa to be. An amount of 9 will give a more traditional palm-sized blaa
Roll each of the equally-sized pieces into a smooth ball and place together in a high-sided pan. I tend to use a roasting tray that I have dusted/ dredged with flour. Place the dough balls side by side until you have a “sheet formation”. Ideally they should be spaced so that when they finish rising they touch each other. The “mouths” that are formed from this at the sides of the baked blaa are a distinguishing feature allowing easy opening
Gently press down on the dough balls to slightly flatten them. You dont want to do it hard enough to completely squash them. Just enough to make the more “puck -like” in shape as opposed to a spherical dough ball
Cover the dough balls with oiled clingwrap and allow to rise in a warm place for a further 30-40 minutes
Preheat your oven to 425 F. By this time the balls should have risen and be touching each other
Dust the tops of the blaas liberally with the additional flour and place on the middle shelf. Bake for 20-25 mins. The tops of the blaas should be browned and bases sound hollow when tapped
Remove the baked blaas from the tin and allow to cool before serving
Blaas are best eaten on the day they are baked. If you do have any left the following day you can refresh them by wrapping in foil and baking them at 375F for 10 mins. Overall they will keep in an airtight container for up to 3 days. They can also be frozen when baked. Allow to cool completely, place in an airtight freezer bag and freeze. To use, remove from freezer and allow to come to room temperature before serving
Crumbs In My Beard 