Archives des Bread & Baking - Payzan https://www.payzan.fr/category/bread-baking/ De la terre à l'assiette Sun, 12 Dec 2021 14:52:56 +0000 fr-FR hourly 1 https://wordpress.org/?v=6.9.1 https://www.payzan.fr/wp-content/uploads/2021/10/VersoPlan-de-travail-1-150x150.png Archives des Bread & Baking - Payzan https://www.payzan.fr/category/bread-baking/ 32 32 211566283 Traditional Soda Bread With Homemade Butter https://www.payzan.fr/traditional-soda-bread-with-homemade-butter/ https://www.payzan.fr/traditional-soda-bread-with-homemade-butter/#respond Sun, 12 Dec 2021 14:52:56 +0000 https://ferme.vamtam.com/?p=9107 With no kneading or proving required, soda bread is the perfect loaf for those just beginning on a bread making journey. Quick and simple to put together, it is by no means a loaf exclusively for beginners. Prepare and bake if you are suddenly out of bread in the house, serve in hearty chunks with warm soup, or alongside smoked mackerel pâté, fresh salad leaves and pickled cucumber as a rustic starter. But without fail, the very best way to serve this delicious loaf is warm from the oven with generous layers of homemade butter – just as we do on our ARTISAN BREAD MAKING courses at our COOKERY SCHOOL.

L’article Traditional Soda Bread With Homemade Butter est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 50 MINS

Ingredients

makes 1 loaf
soda bread
  • 500g wholemeal flour
  • 1/2 tsp sea salt
  • 2 tsps bicarbonate of soda
  • 1 tsp baking powder
  • 450g natural yoghurt,kefir or buttermilk
homemade butter:
  • 1 ltr fresh cream, preferrably unhomogenised
  • generous pinch of salt
  • any additional flavours, we love finely chopped roast garlic, grated horseradish, finely chopped herbs or fresh black pepper.

Method

Pre-heat the oven to 190°C and line a baking tray with parchment.

In a large bowl, mix together the flour, salt, bicarbonate of soda and baking powder. Once combined, pour in the yoghurt, kefir or buttermilk and mix everything together. It is really important not to over-work a soda bread, so mix gently until a dough begins to form. As soon as the dough has formed, shape into a round and transfer to your lined baking tray.

Using a knife, score the top of the dough with a cross and place into the oven to bake for 35-40 minutes. The bread will be cooked when a golden crust has formed and when the loaf sounds hollow when tapped on the bottom.

Transfer the bread to a wire rack to cool while you make your homemade butter.

To make homemade butter, pour the cream into a food processor. Turn to a high speed and wait for the cream to whip. Continue beating until the cream splits – keep beating until a ball of butter forms in the bowl.

Transfer the butter to a sieve and strain off any residual buttermilk (preserving the buttermilk for your next loaf of soda bread). Once well strained, return the butter to a bowl and mix through your salt and any additional herbs or flavours you might like.

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L’article Traditional Soda Bread With Homemade Butter est apparu en premier sur Payzan.

]]> https://www.payzan.fr/traditional-soda-bread-with-homemade-butter/feed/ 0 9107 Dark and White Chocolate Brownies https://www.payzan.fr/dark-and-white-chocolate-brownies/ https://www.payzan.fr/dark-and-white-chocolate-brownies/#respond Sun, 12 Dec 2021 14:51:27 +0000 https://ferme.vamtam.com/?p=9102 These brownies have become something of a Daylesford icon and they’re a staple at the bakery and in our farmshops. A crisp, sugary topping gives way to the soft, smooth dark chocolate filling which is contrasted with a lovely crunch from the shards of white chocolate that run through the middle. Decadent and rich, these are very hard to resist.

L’article Dark and White Chocolate Brownies est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 50 MINS

Ingredients

Serves: 4
FOR THE brownies:
  • 4 eggs
  • 150g caster sugar
  • 150g demerara sugar
  • 350g unsalted butter
  • 350g good dark chocolate (at least 70% cocoa solids)
  • 180g plain flour
  • 1 tsp baking powder
  • 1 teaspoon vanilla extract
  • 380g white chocolate buttons

Method

Preheat the oven to 160ºC/gas 3 and line a 30cm square cake tin (or equivalent) with baking paper.

In a bowl, whisk together the eggs and both sugars until thick.

Put the butter and dark chocolate into a heatproof bowl over a pan of simmering water (make sure the base doesn’t touch the water) and let the chocolate melt.

Let the chocolate cool a little, then add the beaten egg and sugar, and mix well. Gently fold in the flour, baking powder and vanilla extract and, when thoroughly combined, add the chocolate buttons and mix in gently.

Spoon into the prepared tin and bake in the oven for 20 minutes, making sure you don’t overbake the brownies. They need to stay quite soft and moist in the middle, so they should be springy to the touch and, if you insert a skewer into the centre, it should come out sticky, not clean, as you would expect with a cake.

Take out of the oven and allow to cool in the tin before turning out on to a board or clean work surface and cutting into squares.

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L’article Dark and White Chocolate Brownies est apparu en premier sur Payzan.

]]> https://www.payzan.fr/dark-and-white-chocolate-brownies/feed/ 0 9102 Butterflied Leg of Lamb https://www.payzan.fr/butterflied-leg-of-lamb/ Tue, 12 Oct 2021 22:34:33 +0000 https://ferme.vamtam.com/?p=1255 The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to our PASTURE FED ORGANIC LAMB. If you’re able to allow the meat to marinade overnight, the result will be even more succulent and tender. We’ve suggested cooking the lamb on a chargrill and finishing in the oven, but it’s a great dish for the barbecue too. Ask your butcher to butterfly the leg of lamb for you if possible.

L’article Butterflied Leg of Lamb est apparu en premier sur Payzan.

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  • DIFFICULTY: Medium
  • 90 MINs

Ingredients

Serves: 4-6
FOR THE MARINADE:
  • 50G sea salt
  • 35g soft brown sugar
  • 15g fennel seeds
  • 2 cloves garlic
  • 2 tsp rosemary leaves
  • 1 tsp thyme leaves
  • 1 lemon, zest
FOR THE GRILLED RED ONIONS:
  • 4 red onions
  • 4 tbsp pomegranate molasses
  • 4 tbsp lemon juice
  • 4 tbsp olive oil
FOR THE LAMB:
  • 1.2kg leg of lamb, boned and butterflied

Method

Preheat the oven to 180°C

Heat a small frying pan over a medium heat and toast the fennel seeds for 2 minutes, or until they release their aroma. Tip into the bowl of a food processor with the remaining marinade ingredients and blend until you have a coarse, sandy texture.

Rub the mixture all over the lamb, on both sides. Cover and set aside for an hour, or overnight in the fridge.

Peel the red onions and slice into wedges, being careful to keep the root end in tact so the wedges don’t fall apart. Toss in a little oil and season with salt and pepper.

Heat a chargrill pan until very hot and grill the onions until they have lovely charred lines all over. Place on a baking tray in the centre of the oven for 15 minutes or until tender all the way through. Transfer to a small bowl.

Whisk together the pomegranate molasses, lemon juice and olive oil, then pour this mixture over the red onions. Toss to coat the onions well and set aside for at least 30 minutes.

Turn the oven up to 200°C

To cook the lamb, heat the chargrill pan until almost smoking. Place the lamb onto the grill skin-side down for 8-10 minutes, turn over and cook on the other side for a further 5 minutes. Transfer the lamb to a roasting tin, skin-side down, and roast at the top of the oven for 20-25 minutes or until cooked to your liking. These timings should give you lamb that is still nicely pink in the middle.

Allow the lamb to rest for 10 minutes before carving into thick slices and serving with the grilled red onions and a side salad of shaved fennel or fresh green leaves dressed with lemon juice and olive oil.

Why not join our tutors on one of their inspiring classes, learning a range of exciting new skills from bread making, to artisan butchery, healthy cookery or patisserie – a perfect gift for any passionate foodies in your family.

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L’article Butterflied Leg of Lamb est apparu en premier sur Payzan.

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