A Chicken Balti is one of those classic curry-house recipe’s that we’d all love to make at home. This is the full recipe, which involves making your own Balti Paste from scratch. Although it takes more time than simply using some balti Paste, the results of a freshly made-from-scratch Chicken Balti are worth the wait.

The process starts off by caramelising some onions, then blending them with a variety of Balti spices to make a Balti Paste. You could probably do this a larger quantity and it will keep for some time in your fridge to be used once or twice more. Once the paste it done the process is quite straight forward (So long as you have all the spices).

The Balti Paste is simply fried for a bit then add some liquid (water and tomato passata) and then the chicken and some peppers. Leave to boil and at the end add some garam masala and dried fenugreek leaves.

Ultimate Chicken Balti Recipe

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

The ultimate, from scratch Balti Paste and Chicken Balti Recipe

Recipe type: Main

Cuisine: Indian

Serves: 2

Ingredients

For the Balti Paste

• 1 large onion
• ½ tsp ginger powder
• ½ tsp garlic powder
• ½ tsp ground turmeric powder
• 1 tbsp kashmiri (or normal red) chilli powder
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tsp tomato puree

For the Chicken Balti

• 2 dried kashmiri chilli seeds
• 1 cinnamon stick (approx 2 inch piece)
• 150ml water (or chicken stock for richer flavour)
• 250g sieved tomato passata or can chopped tomatoes
• 600g cubed chicken
• ½ small red pepper, sliced
• ½ small green pepper, sliced
• ½ tsp garam masala
• ½ tsp dried fenugreek leaves
• Handful of fresh coriander, chopped (for garnish)

Instructions

To make the Balti paste

1. Roughly chop 1 onion
2. Add 1 tbsp vegetable oil to the pan and fry the onion
3. Continue frying on a medium-high heat until the onion is golden brown
4. Drain the onion and allow to cool for 5 minutes
5. 
6. Add the onions and the rest of the paste ingredients to a blender
7. Blend until you get a red Balti curry paste
8. 

To make the chicken curry

1. Add 2 tbsp vegetable oil or ghee to a saucepan and turn on the heat
2. Add the dried kashmiri chilli flakes and cinammon stick to the oil
3. Allow to mix through the oil for 2 minutes, then add 2 tbsp of balti paste (more if you want a stronger flavour)
4. Fry the paste for 2 minutes until the oils begin to seperate and bubble to the top
5. 
6. Add the water and tomato passata, stir well and bring to the boil
7. Add the chicken and sliced red and green peppers and cook for 15 minutes
8. After 15 minutes check the seasoning, add more salt if required
9. Ensure the chicken is almost cooked through
10. Add the dried fenugreek leaves, garam masala and ground coriander
11. Cook through for 2 minutes then serve
12. 

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The post Ultimate Chicken Balti first appeared on MongolianKitchen.com.

Confit duck is one of our favourite ways to eat duck in a restaurant. Tender duck legs slowly cooked in their own fat makes them utterly delicious. They are also super simple to make at home. The preparation and cook time is also very simple if a little lengthy.

Confit Duck is a two step recipe. The first step is to marinade the duck legs in salt which draws out moisture from the legs. Aromatic herbs such as thyme, bay leaves and black pepper add flavour to the duck. This typically is done overnight. The second step is cooking the duck legs in duck fat. This is done at a very low heat so that the legs slowly cook. Over time they become golden and crispy as well as so soft that they just pull off the bone.

Confit duck is great eaten on its own or made as a confit duck ragout (recipe coming soon). When we made this confit duck we also added the duck wings and used the extra meat to make the ragout.

Confit Duck Legs

 

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Prep time

24 hours

Cook time

4 hours

Total time

28 hours

 

Tender fall of the bone duck confit

Cuisine: French

Ingredients

• 2 (or more) duck legs

For the Marinade

• 2 tsp sea salt
• 5-6 sprigs of thyme
• 2 bay leafs
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper corns

To cook the legs

• 200g Duck or goose fat

Instructions

Marinade the duck confit legs

1. Mix the marinade ingredients into a bowl
2. Rub over the duck legs
3. Lay the duck legs skin side down on top of the marinade
4. Leave in the fridge for 24 hours

To cook the duck confit legs

1. Place the duck legs (skin covered side down) into a saucepan and add over the duck fat
2. The duck fat should cover around half of the legs (they will release more as they cook)
3. Turn on the heat to the lowest possible and leave to gently simmer for around 4 hours (turning occasionally)
4. 

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The post Confit Duck first appeared on MongolianKitchen.com.

This recipe is based on the Old Delhi style butter chicken recipe featured on Saturday Kitchen by chef Vivek Singh. The recipe caught my attention because it seemed so simple, quick yet the results were delicious. Vivek claimed he couldn’t have this on his restaurant menu because most people would choose it. So, we had to try it. One of the things which attracted me to this curry recipe is the lack of onions. Anyone who knows anything about currys will tell you the key is in the onions. Getting beautiful caramelised onions takes time (up to 30 minutes at times – not to mention the tears while chopping the onions!). So with up to 30 minutes saved this had to be a quick dish.

The recipe involves marinading and grilling your chicken pieces and making a seperate curry gravy. Then in the end combine the two. This is similar for a few of our curry recipes including Tandoor Chicken Masala and our Chicken Tikka Masala recipes. The butter chicken gravy is very simple to make too. You simply cook some tomatoes with some garlic, ginger and some mild spices. Once the tomatoes are cooked for 10 minutes you blend the sauce to make a smooth gravy. I then added some extra spices to give this curry a bit of oomphf.

Towards the end you add the butter for richness and you finish the curry with some garam masala and cream with the cooked chicken pieces. The result was a mild curry that was full of flavour and very simple to make. You could make this simpler by not marinating the chicken and cooking seperately. I also think some fresh green chillies would work perfectly. We enjoyed this butter chicken recipe so much we even made a version for our 10 month old baby (tomato sauce with cumin and coriander and the butter – she loved it!)

Butter Chicken

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Delicious, creamy and smooth butter chicken that's easy to make

Recipe type: Main

Cuisine: Indian

Serves: 2-3 servings

Ingredients

For the chicken marinade

• 3-4 tbsp full fat greek yoghurt
• 1 tsp ginger paste
• 1 tsp garlic purée
• ½ tsp salt
• 1½ tsp Kashmiri chilli powder (amend according to your taste"
• 1½ tsp cumin powder
• 1 tsp paprika
• ⅔ tsp garam masala
• ½ tsp tandoori masala powder
• ½ lime - Juice
• 1 tbsp vegetable oil

Chicken

• 2-3 breasts of chicken, cut into chunks

Butter Chicken Gravy

• 4-5 large fresh tomatoes, peeled and cut into large wedges
• 125ml water
• 1 tsp ginger purée (or fresh ginger)
• 4 garlic cloves or 1.5 tsp garlic purée
• 4 cardamom pods
• 5 cloves
• 2 bay leafs
• ½ tsp turmeric
• 1 tbsp Kashmiri chilli powder (again amend to your taste)
• 1 tsp tandoori masala powder
• 2 tsp dried fenugreek leaves
• ½ tsp garam masala
• salt & pepper to taste
• 1 tbsp sugar
• 80g butter, diced
• 2-3 tbsp fresh single cream

Instructions

Marinade the chicken

1. Mix all the marinade ingredients together
2. Add the cubed chicken and set aside (min 10 mins, ideally a couple of hours to get the full flavour through)

Cook the chicken

1. Start cooking the cubed chicken around the same time you start the gravy
2. Remove the excess marinade from the chicken
3. Skewer and grill under a hot grill/bbq for around 20 minutes until cooked and you have charred bits on the end

Prepare the gravy

1. Add around 2 tbsp vegetable oil, followed by the cloves and cardamom pods. Allow to infuse gently for a couple of minutes
2. Next add the tomatoes, garlic, ginger, turmeric and bay leafs and the water
3. Simmer over a medium heat for around 10 minutes until the tomatoes have started to break down.
4. Fish out the cloves & cardamom.
5. Pour the mixture into a blender and blend to get a smooth paste
6. If the mixture is lumpy sieve it into a fresh pan, otherwise just pour into a fresh pan
7. Add the chilli powder and the tandoori masala powder and simmer for around 5 minutes (I also added 1 tbsp oil)
8. Then add around 200ml of water and simmer for 10 minutes
9. Add the butter and the cooked chicken pieces and stir until incorporated. Simmer for 5 more minutes
10. Reduce the heat to low so that the cream doesn't split. Add the cream, dried fenugreek leaves, garam masala and season with salt and pepper. Add the sugar to taste
11. Add a few sprigs of fresh coriander if desired and serve with basmati rice.

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The post Butter Chicken first appeared on MongolianKitchen.com.

This is seriously one of our most cooked dishes at home. Firstly you can’t get easier than a dish that has all your meats and carbs together and all cooked in the same pan!  I would describe Jumbalaya as the Southern American Version of Paella. I cook it exactly like a Paella, with the exception of some extra ingredients such as more tomato puree & spices.

You still get the great flavours that the chorizo adds to it, but with the extra notes of green pepper, thyme, oregano and chilli it  just has more flavour! One of the other major differences that makes this more meaty is the use of beef stock instead of the usual chicken or seafood stock that is used in paella. Just like a Paella this recipe can also feature prawns or shrimps…but this is the version we cook repeatedly.

Chicken & Chorizo Jumbalaya

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Serves: 2-4

Ingredients

Meats

• 1 large chicken breast, cut into large chunks (can also use chicken thighs)
• 1 small chorizo ring, cut into small rings (about 200g)

Chicken Marinade

• 1 tsp spicy smoked paprika
• 1 tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp black pepper
• 1 tbsp olive oil

Rest of the Jambalaya Ingredients

• 2 cloves garlic, crushed
• 2 stalks of celery, chopped into small cubes
• ½ green bell pepper, chopped into small cubes
• ½ red pepper, chopped into small cubes
• about 1 tsp fresh thyme (use ½ tsp of dried if you dont have)
• 1 tsp sweet paprika
• ½ tsp dried chilli flakes
• ¼ tsp red chilli powder
• ½ tsp dried oregano
• 250G Risotto Arborio rice or Paella rice
• 250g tomato passata (sieved tomatoes -not the same as tomato puree. If you cant find this just blend the same amount of chopped tinned tomatoes and sieve)
• 5-600 ml beef stock

Instructions

For the chicken

1. MIx the chicken chunks with the dry marinade ingredients until well coated and set aside for 10 minutes

Begin cooking in a paella dish (or oven proof saucepan/oven dish)

1. Heat the paella dish until medium hot, then add 2 tbsp olive oil
2. Add the chicken and brown on most sides for 2 minutes
3. Add the chorizo and continue to cook for another 2 minutes
4. Remove the chicken and chorizo and set aside preserving the paprika and spices infused oil left in the pan
5. Reduce the heat to medium and allow the dish to cook a little so that you do not burn the garlic
6. Add the garlic and fry for 30 seconds
7. Add the fresh thyme, celery, green & red pepper
8. Fry for 3-4 minutes until soft
9. Add the risotto or paella rice as well 1 tsp paprika, oregano, chilli flakes and chilli powder.
10. Mix thoroughly and cook for around 1-2 minutes until the rice begins to turn opaque in the ends.
11. Add the cooked chorizo and chicken as well as any juices remaining in the bowl
12. Mix well then add the tomato passata
13. Cover with beef stock and keep on top of the stove over a low hear stirring occasionally and topping up with stock every 4-5 minutes
14. Continue doing this for about 20 minutes
15. Then cover with foil and place in a preheated oven at 180 Degrees C.
16. Allow to cook in the oven for about 10-15 minutes stirring as and when required and topping up with stock.
17. Note. When the rice is nearly cooked, do not add stock but rather just leave to dry out a little (the consistency should be sticky and a little dry rather than runny).
18. When nearly cooked add about 1 tbsp olive oil and stir through then leave to cook and become sticky in the corners (about 5 minutes in the oven).
19. 
20. Serve and Enjoy.

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The post Chicken & Chorizo Jambalaya first appeared on MongolianKitchen.com.

The following is a guest post recipe by Mariam Lewis. This delicious cheesecake is both nutty and zesty with the addition of chopped hazelnuts to the base and plenty of lemon zest and vanilla in the cheesecake to produce a rich and zesty flavour.

The velvety blueberry sauce is a perfect accompanyment to the creamy cheesecake and the overall mixture just works a treat.

Nutty Blueberry cheesecake recipe

 

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Prep time

30 mins

Total time

30 mins

 

A nutty and zesty cheesecake recipe with a light blueberry topping

Recipe type: Dessert

Cuisine: European,French,American

Ingredients

For the cheesecake

• 210g digestive biscuits, crushed
• 150 g unsalted butter, melted
• 75g chopped hazelnut
• 115 g caster sugar
• 3 tablespoons cornflour
• 800g full-fat Philadelphia
• 2 large free-range eggs
• 115 ml double cream
• 2 tablespoon vanilla extract
• zest of half lemon

For the blueberries:

• 250g blueberries
• 2 tablespoons caster sugar
• 100 ml water

Instructions

For the base cheesecake

1. Grease a 21cm cake tin and preheat the oven to 180ºC/350ºF/gas 4.
2. Prepare the base. Mix the biscuits and butter in a bowl [url:4]
3. Add hazelnut.[/url]
4. Press into the base of the tin and cook for 10 minutes.
5. Allow to cool on a rack.
6. Turn the oven to 200°C/400ºF/gas 6.
7. Combine the sugar and cornflour in a bowl.
8. Add cream cheese and beat with an electric whisk until creamy.
9. Add the eggs and beat well.
10. Gradually add the cream, beating until smooth.
11. Then beat in the vanilla and zest.
12. Pour the mixture into the tin, level the surface and place in the centre of the oven.
13. Bake for 45-50 minutes until the top is browned and the filling set around the edges. A piece of foil over the top will stop it browning too much.
14. Let the cheesecake cool, then put in the fridge for 3 hours or overnight.

For the Blueberry topping

1. Put the blueberries in a pan.
2. Sprinkle over the sugar and add water.
3. Put on a low-medium heat to simmer gently for 15 minutes. Cool and serve with the cheesecake.

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This dish is a delicious and very quick way to enjoy fish.We first came up with dish for a bbq, we loved it so much we decided to try it under the grill and it was just as delicious.

The key is to make the spice rub which consists of cumin, coriander and paprika and rub it all over the fish grill for 20 minutes and hay pressto you have a great meal. We served it with a simple tomato salad and tahini dip.

Grilled Sea Bream

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

A super quick and simple way to grill fresh sea bream or any whole fish

Recipe type: Main

Cuisine: Fusion

Serves: 2

Ingredients

• 2 whole sea Bream
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp dried coriander
• ¼ tsp black pepper
• A pinch of salt
• 2-3 tbsp olive oil and a little extra for drizzling
• 2 limes
• 200g fresh dill

Instructions

1. Make the spice paste by combining the paprika, cumin, coriander, salt and pepper with the juice of half a lime and 2-3 tbsp olive oil to create a smooth paste.
2. Prepare the fish by washing and patting dry, score the fish on both sides.
3. Rub the spice paste all over the fish inside and out, making sure you get it inside the scored parts too.
4. Roughly chop the dill and slice the lime. Add a few slices of lime and a sprinkle of dill inside each of the fish.
5. Line a tray with foil, place the fish on it and drizzle with a olive oil.
6. Grill under a high heat for 5 minutes on each side and then finish cooking by baking it in the over at 180 degrees for a further 10 minutes until fully cooked.

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The post Grilled Sea Bream first appeared on MongolianKitchen.com.

This visually appealing burger was devised especially to go with our beetroot brioche buns. He we have a tender chicken breast marinated in a tandoori spice mix.

The burger is grilled in a griddle pan then added to the buns topped with an onion and coriander salad. The sauce is made from Mayo with mango chutney and a bit of chilly and brings everything together.

This is a very simple dish where you can prepare everything in advance and just grill the chicken before serving.

Tandoori Chicken Burger

 

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Prep time

4 hours

Cook time

10 mins

Total time

4 hours 10 mins

 

A delicious grilled chicken breast burger with mango chilli mayo on a brioche bun

Recipe type: Fast Food

Cuisine: Indian

Serves: 2

Ingredients

For the first Chicken Marinade

• 3-4 tbsp yoghurt
• 1 tbsp tandoori masala spice mix
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric powder
• ½ tsp hot chilli powder (more if you like it spicy)
• 1 tbsp vegetable oil

For the second chicken marinade

• 1 tbsp tandoori masala spice mix
• 1 tbsp mango chutney
• 1 tsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ¼ lime juiced

Mango & Chilli mayo

• 2 tbsp mayo
• 1 tbsp mango chutney
• ½ tsp chilli powder
• squeeze of lime to taste

Garnish

• 1 onion, sliced thinly
• Fresh coriander leaves, chopped roughly
• slices of tomato
• sliced iceberg lettuce

Bun

• Beetroot Brioche buns (click link for recipe)

Instructions

1. For best results do the first marinade at least 3-4 hours before cooking time
2. Mix the first marinade ingredients together
3. Cover the chicken breast with cling film and hammer lightly with a meat mallet to flatten out the chicken breast
4. Then cover and leave to marinade for a few hours (or overnight)
5. Once you are ready to cook remove the chicken breasts from the first marinade, wash under cold water to remove the yoghurt and set aside on some kitchen towels to dry.
6. MIx the second marinade ingredients together and taste to make sure you like the flavour. Add more mango chutney/salt/chilly to alter
7. Smother the chicken breasts in the second marinade ready for grilling
8. Prepare the rest of your burger ingredients
9. Once ready place the griddle pan on a high heat until hot
10. Cook the chicken breasts and make sure you get the griddle marks (dont move them too often). Cook for about 5 minutes on each side or until piping hot.

Assemble the burger

1. Split the brioche bun in half. Add 1 to 2 tsp of the mango chilli mayo followed by lettuce and tomato.
2. Add the cooked chicken piece on top followed by the onion coriander mixture.
3. Finally add another 1 tsp of mango chilli mayo and top with the other piece of the brioche bun.
4. Devour!
5. 

3.2.2089

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This was a recipe we dreamed up one night on the way back from dropping some relatives back at the airport. We wanted to make a grilled Tandoori chicken burger and wondered what kind of exciting bun to hold it in. So we figured something red and hence we came up with a beetroot infused brioche bun. Since we were going with an indian theme we also opted for nigella seeds on top instead of the usual sesame seeds.

Brioche buns are perfect for burgers. Buttery, soft bouncy and with a shiny golden top they finish off any sort of burger. We wanted it to be a dark red colour so we also added a little bit of extra red food colouring to emphasize the red colour.

The end result was fantastic and worked really great with the burger. The visual appeal was just there! We also think these buns would be great for vegetarian burgers (think crispy greens with mushroom or aubergine burgers, feta cheese etc?)

Beetroot Brioche Buns

 

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Prep time

3 hours

Cook time

25 mins

Total time

3 hours 25 mins

 

Delicious fluffy and visually appealing beetroot infused brioche buns recipe

Recipe type: Baking

Cuisine: Indian

Serves: 6 buns

Ingredients

• 3-4 Cups strong white bread flour
• ¾ cup warm water
• 2 tbsp honey
• 1.5 tsp salt
• 50g melted butter
• ¼ cup milk
• 1 beaten egg
• 1 tbsp olive oil
• 2 cooked beetroots
• ½ tsp red food colour
• nigella seeds to sprinkle

Instructions

1. in a measuring jug dissolve the honey in the warm water
2. Pour in your mixing bowl and add the yeast
3. Stir well and leave to rest for 5-10 minutes until the yeast froths up
4. In the meantime dice up the beetroot and puree with 1-2 tbsp olive oil until smooth
5. Pass through a sieve (should yield about 2tbsp)
6. Set aside a small amount of milk (1 tbsp) and the beaten egg to brush the outside of the brioche buns with later
7. Back to the mixing bowl. Add 2 cups of the strong white flour, 2 tsp of salt, butter, milk, beaten egg and olive oil
8. If using a stand mixer use a mixing paddle at first for 5 minutes to stir the mixture really well.
9. The dough will be runny still but will start to become elastic.
10. Mix the food colouring with the beetroot and add to the dough mixture
11. Remove the mixing paddle and add a dough hook. Add another 1 cup of flour and bring the mixture together.
12. Kneed for about 5 minutes adding more flour bit by bit until you have a dough ball consistency
13. Continue to kneed the mixture for another 5-10 minutes until you have a springy dough ball (it is ready when you push the dough down and it bounces back).
14. Place the red dough ball in an oiled glass bowl, cover with cling film and tea towels and leave to rise in a warm place (as we are in cold england, we leave it in front of the oven!).
15. Once the dough has doubled take out of the bowl and slice into equal balls.
16. Stick down some greaseproof baking paper with some oil to your baking tray. Shape the dough into balls of about 2.5 inches wide.
17. Place all the buns on the baking tray and cover with a clean tea towel.
18. Leave to proof for about 30 minutes. The brioche buns will almost double in size.
19. Pre-heat your oven to 180 degrees C.
20. When the brioche buns are ready to bake mix together a bit of milk and beaten egg.
21. Brush the outside of the buns with the milk/egg mixture then sprinkle with the nigella seeds.
22. In a small oven proof tray add some boiling water and place at the bottom of the oven (this creates steam for the buns).
23. Bake in the middle of the oven for 20-25 minutes.

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After a recent trip to Spain we finally had to circum to making croquetas at home. We’ve always shied away from these but we made them the first time we realised they were super simple (although require some time to pre-prepare).

Croquetas are very popular in Spain. Little fried balls of goodness filled with various ingredients such as ham or mushrooms. In simple terms croquetas are actually fried balls of bechamel mixture..Yes, thats what makes them smooth and silky inside. You basically make a denser than normal bechamel, then mix in your ingredients. Once you allow this to cool for a few hours you can shape it into balls or croquette shapes and simple deep fry quickly to get a wonderful starter or tapas dish.

We served these as part of a tapas meal. If you look closely in the above picture you’ll see the croquettas are actually on a creamy sauce. This is a walnut sauce made with walnuts, chicken stock and cream (same sauce used in our circassian chicken recipe)

Ham croquetas

 

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Prep time

25 mins

Cook time

5 mins

Total time

30 mins

 

Delicious ham croquettas with walnut sauce

Recipe type: Tapas

Cuisine: Spanish

Ingredients

For the Croquetas

• 65g butter
• 1 cup plain white flour
• 400ml milk
• 1 bay leaf
• 1 clove garlic
• ½ tsp whole black peppercorns
• ½ tsp salt
• ¼ tsp white pepper
• pinch of nutmeg
• handful of fresh parsley chopped
• handful of serrano ham, thinly chopped
• ½ cup fresh breadcrumbs
• 1 tbsp grated parmesan

To Fry the croquetas

• 1 cup plain flour
• 2 eggs, beaten
• 1 cup fine breadcrumbs
• Oil for frying

To Serve

• Walnut sauce from our Circassian chicken recipe, or aioli or mayo

Instructions

prepare the croquetas bechamel

1. Melt the butter in a non stick pan
2. Meanwhile add the milk to a glass jug along with the clove of garlic, bay leaf and peppercorns. Heat in the microwave for around 2 minutes to warm it up.
3. Add the flour to the melted butter and combine (the flour will form clumps - Just continue to push and fry them around)
4. Once you have fried the flour for 2 minutes and it smells "nutty" add the milk (through a sieve) a tiny bit at a time.
5. Stir into the flour until the milk has gone, then add some more.
6. You have to blend the milk with the flour as much as you can everytime you add milk. This is so that no lumps remain.
7. It will take some time to slowly combine all milk and flour but once it starts goes smooth you know you are there.
8. Stop when the bechamel has a thick, gloopy consistency.
9. Season with salt, white pepper and nutmeg. Turn off the heat and set aside.
10. Add the ham, parsley, breadcrumbs and parmesan and mix it all together.
11. Place into a bowl and put into the fridge to cool for a few hours or until needed.

Fry the croquetas

1. Prepare a bowl each of the flour, beaten eggs adn breadcrumbs
2. Take a small amount of the croquetas mixture (we use a spoon) and shape into a rough baton shape.
3. Roll in flour then use a flat surface (e.g chopping board) to shape the croquetas into neat batons (once they are floured they are very easy to shape..you can also do them as balls)
4. Prepare all of them with the flour and set aside.
5. When ready to fry, preheat your oil (medium heat).
6. Dip each croqueta into the egg, then the breadcrumbs then drop into the oil.
7. They will only take a couple of minutes each

Serve

1. Serve hot with your choice of mayo, aioli or as we did walnut sauce
2. 

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This delicious looking Pizza we tend to make with the leftovers of our bolognese sauce recipe. There is almost always some left and we always try to find ways to use leftover food. We use our home-made pizza dough which is then rolled out in a mixture of corn and plain flour. We then simply use the bolognese sauce to lightly top the pizza and sprinkle with mozzarella cheese…you cant really get a simpler recipe.

The beauty of this pizza is all the oils in the bolognese float on top of the cheese. You might think that looks greasy and disgusting but the oils are where the flavour is anyway! To get an even better pizza make sure you bake it on a pre-heated pizza stone (simplye put the stone in a high oven for 20 minutes then assemble the pizza on top and stick back in the oven).

For a final added indulgence and also to cut through the bolognese. We decided to add a drizzle of BBQ sauce which adds a smokey sweetness to cut through the rich bolognese.

Bolognese Pizza

 

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Prep time

30 mins

Cook time

12 mins

Total time

42 mins

 

Delicious left over bolognese pizza

Recipe type: Fast food, pizza

Cuisine: American

Serves: 2-4

Ingredients

Toppings

• 2-3 tbsp leftover bolognese sauce
• 75g grated mozzarella for pizza
• 1-2 tbsp bbq sauce

Pizza dough

• 1 pack instant yeast (approx 2 tsp)
• 1 tsp salt
• 2 tbsp honey
• 1 cup hand-warm water
• 3 cups strong white bread flour
• 2 tbsp olive oil

Pizza base dusting

• ½ cup plain flour
• ½ cup corn flour

Instructions

Prepare the dough

1. In your stand mixer or bowl, combine the instant yeast, salt, honey and warm water then mix well
2. Leave the mixture to stand for 10 minutes until the yeast starts to froth
3. Add 2 cups of flour, oil and salt and mix with a wooden spoon. At this stage the mixture is quite runny and sticky. Switch on the stand mixer with a dough hook and allow it to mix the dough..you will see the gluten begin to stretch in the dough. Do this for 5 minutes until well combined and smooth.
4. Slowly add the rest of the flour, ½ a cup at a time and continue to mix for 2-3 minutes until you have a pizza dough looking ball.
5. If the mixture is too runny and sticky, add more bread flour (sometimes it takes an extra ½ to 1 cup of extra flour to get it right)
6. Sometimes you will need to take out the dough and give it a final hand-kneading for a couple of minutes to make it into a dough ball
7. When ready divide into 2 dough balls, cover with tea towels, top with flour so as not to stick.
8. Leave in a warm place to rise and double in size (should take an hour depending on the warmth)

Roll the dough

1. When the dough has risen enough you are ready to roll and assemble
2. At this stage we usually pre-heat the oven to very high while we roll out the dough (if using a baking stone, put it in the oven now)
3. On a clean surface mix the ½ cup each of plain and corn flour
4. Cut the dough into 2 balls and place on top of the flours.
5. Begin rolling out into an even circle until the dough is around 7 inches wide
6. Using 2 hands, press down with the outer edges of your hand to create a slight crust.
7. Press down and gently pull outwards with both hands so as to create the crust and also stretch the middle
8. Do this gently until you have stretched the pizza dough to the desirable size
9. At this stage you may still find your pizza has bubbles due to the yeast. use a fork to "prod" the base all over so that it doesn't continue to rise and bubble.

Assemble

1. To finish, place your pizza dough on your oven tray or baking stone
2. Spread the bolognese sauce on top
3. Top with grated mozzarella cheese
4. Drizzle over bbq sauce
5. Bake in the oven for 10-12 minutes depending on heat
6. Remove when the cheese has melted and the base is brown and cooked
7. Brush the crust with a little olive oil,. leave to stand for 5 minutes before enjoying

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