Clean down the kitchen countertop and dry.
Pile the flour on to the clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
Slowly, but confidently, bring in the flour from the inside of the well. (You don’t want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, consistency – then add the remaining water.
This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it’s always exciting to know that the old yeast has kicked into action.
Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more.
This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don’t fiddle with it, just let it do its thing.
Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don’t slam the door or you’ll lose the air that you need.
Bake for 25-30 minutes or until cooked and golden brown. You can tell if it’s cooked by tapping its bottom – if it sounds hollow it’s done, if it doesn’t then pop it back in for a little longer.
Once cooked, place on a rack and allow it to cool for at least 30 minutes
Indy Chef tip: If the dough is sticking to the kitchen countertop, rub a little olive oil on the countertop. Adding more flour can effect the end result of the dough.
Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3.
Line a 11 inch x 9 inch baking tin with baking/parchment paper.
In a large bowl combine the butter and sugar until the mixture is light and fluffy and slowly add the eggs and condensed milk and mix until combined. If the mixture starts to curdle, add a tablespoon of flour.
Add the flour, lime zest, baking powder, desiccated coconut and lime juice and mix well.
Pour the cake mixture into the tin and bake for 45 - 50 minutes. Bake until your cake tester comes out clean and the sponge is springy to the touch.
If the top becomes too brown cover the cake with a piece of parchment.
Whilst the sponge is still warm, poke holes in the top and squeeze a little of any leftover lime juice onto the sponge.
For the icing simply mix enough lime juice into the icing sugar until you have a thick pouring consistency.
Drizzle over the cake using a spoon or piping bag and finish with lime zest and sprinkle with desiccated coconut.
The icing is best applied when the sponge is still warm. The delicate, warm sponge will absorb the icing and stay lovely and moist.
Zurrapa is the amber nectar of Spain. When you first stumble across this delicious Spanish dish, you won’t fail to be amazed by its incredible color!
The rich and decadent paprika gives Zurrapa its notorious bright orange halo!
Zurrapa is from the Ronda region in Spain and is a deliciously, heady mix of lard, fresh garlic, vinegar, shredded pork meat and paprika.
In Spain they eat Zurrapa as a tapas, it’s smothered on fresh, crunchy warm bread and is typically munched on for lunch or breakfast!
You can only buy Zurrappa from regional and local markets throughout Spain and head to any market over the weekend and you’ll be at the end of a HUGE queue of animated Spaniards waiting for their fix of this delicious dish.
A dinner party Appetizer to Impress
We’re always looking for new ways to liven up our appetizers for a dinner party and this recipe really does IMPRESS. It’s such a great talking point too – You’ll hear the cries of ‘WOW who knew you could make this AWESOME European dish’!
Don’t get us wrong – there’s nothing wrong with simply made canapes at a dinner party; from bruschetta, bitesize salmon biscuits to delicious baked figs wrapped in ham, we’re certainly partial to eating a few!
BUT if you love food as much as we do, you’ll always be on the look out for new and exciting recipes, well Zurrapa is your chance to SHINE!
Prepare for recipe indulgence
Now we want you to be prepared. This recipe is not for the faint hearted, it does include lard and meat and it’s just not the same without these two important ingredients.
We have tried lard substitutes but it doesn’t taste anywhere nearly as authentic as it should.
A little food indulgence every now and then is part of a healthy and varied diet – so embrace the lard and make every mouthful count!
We have chosen to use pork in this recipe, but you can use chicken and even fish, it’s up to you to personalize it to your tastes!
Without further ado – Let’s make the BEST Zurrapa to impress your friends!
Zurrapa meat is best served when it has been marinated for at least 24 – 48 hours, so if you have time, it’s worth the wait!
The recipe produces approx 4 cups of Zurrapa. Plenty to serve as canapes for a large dinner party with plenty of leftovers. The recipe can be made up to 7 days ahead and keeps well in the fridge.
2lbs skinless, boneless pork shoulder cut into 1″ pieces
1lb pork belly, skin removed and reserved, cut into 1″ pieces
Place pork shoulder, belly and skin in a large saucepan. Add the garlic, bay leaves, paprika, vinegar and ½ cup water. At this point you can choose to place it in the fridge and let it marinate for 24 – 48 hours. The flavours will of course intensify and the meat will tenderize further.
When you’re ready to cook the meat, preheat the oven to 275°. Cover and braise, stirring occasionally until the succulent pork meat is falling-apart and the belly fat is soft. Usually around 3 – 4 hours hours, turn the oven down for the last hour.
Once cooked, remove the bay leaves and let the pork meat rest for around 10 minutes.
Transfer the meat and skin to a large bowl.
Carefully pour the warm fat and any leftover cooking liquid into a heatproof cup or jug. This is the amber nectar of the recipe, so be careful not to waste any!
Roughly shred the meat, shredding it as thick or thin as you prefer. Pour in the leftover fat and combine with the meat until the mixture looks and feels like a paste (but in a good way). ;-))
If you want the mixture to be a vibrant orange, feel free to add another tsp of paprika at this point. Season with salt and the nutmeg. Taste and adjust as necessary!
Place the warm Zurrapa into a bowl and let it set and cool in the fridge for at least 24 hours.
To serve – Spread lightly on toasted bread, fresh halved figs or add a small spoonful onto a boiled quails egg! Zurrapa is a sure way to IMPRESS your dinner party guests!
Need a little helping hand boiling and peeling your ‘incy wincy’ quail eggs??
Cut the squash in half and remove any seeds. Using a spiralizer or gently boil for a few minutes and then carefully grate or cut the squash into very fine strips.
Place the noodles into a large non stick frying pan with half of the oil, squeeze in the orange juice, add the cinnamon and cook gently for 5 minutes, stirring occasionally to ensure the noodles don't stick.
Once the noodles have softened, grate in the orange zest, season well and leave on a very low heat. Save a little zest.
Season the salmon fillets with salt and pepper and place in a non stick frying pan with the skin facing down. Cook gently for 3 - 4 minutes until the skin starts to crisp before turning over. Cook for another two minutes
To serve simply plate up the noodles and drizzle with the rest of the olive oil and place the salmon fillet on top. Sprinkle over the rest of the zest and season to taste.
For a little kick of flavour, add some fresh chilli to the noodles and serve with a large dollop of creme fraiche.
Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.
For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
Turn up the heat, then quickly pour in the flour and salt all in one go.
Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.
Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.
Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.
Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.
For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.
To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold.
Preheat the oven to 220ºC, gas mark 7. Stir together the flour and baking powder, then using your fingertips, rub in the butter until it resembles breadcrumbs. Using a table knife, stir in three quarters of the Cheddar and then the milk to make a fairly soft dough.
On a lightly floured surface, pat the dough out to a thickness of 2cm and stamp out 5cm-wide rounds. Reuse the trimmings to make a total of 12 biscuits. Transfer to a non-stick baking sheet,
brush lightly with milk and scatter over the reserved cheese. Bake for 10–12 minutes until risen and golden brown. Transfer to a wire rack and leave to cool.
Split each biscuit in half, spread the base with soft cream cheese, top with a piece of smoked salmon and sprinkle over some pumpkin seeds before replacing the top.
Serve with small wedges of lemon for squeezing over the salmon.
This quick sweet potato breakfast bread is the perfect opportunity to use up any leftover baked sweet potatoes. It is so moist and sweet, with a very tender crumb, and perfectly spiced. All you need is a slab of butter and a big cup of coffee and breakfast is served. The right way.
Preheat your oven to 400 degrees F and line a 9x5 loaf pan with parchment paper.
Peel and mash the sweet potatoes using your Indy Chef Potato Ricer. You're looking to end up with one heaping cup of sweet potato puree.
In a large bowl, combine melted butter, vegetables oil, sour cream, eggs, vanilla extract, and both kinds of sugar. Whisk together wet the ingredients until very smooth and lightly frothy. Mix in the sweet potato puree.
In a separate bowl, gently whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add the dry ingredients to the wet and using a spatula, gently fold the two together, taking care not to over-mix the batter.
Transfer the batter to your prepared pan and bake for 55-75 minutes, or until the bread is nicely golden brown and a toothpick inserted in the middle comes out clean.
Let the bread cool for at least 30 minutes before removing from the pan and slicing into thick slices. Enjoy!
Tip: This recipes works great with pumpkin puree as well. You can serve the bread with honey butter or sweet cream cheese frosting/glaze.
This quick Chinese beef and broccoli stir-fry will hit the spot when you’re in the mood for Asian food. The best thing is that it cooks in less than 10 minutes and uses basic supermarket ingredients. You don’t even need a wok – a large skillet with high sides will do perfectly. If you preferred cauliflower over broccoli you could always substitute.
Preheat a wok or a large skillet over medium heat.
Add in the broccoli florets with a splash of water and cook for 2-3 minutes, or until the florets turn bright green. Remove the broccoli from the pan and transfer to a plate.
Pound the flank steak to an even thickness with a meat tenderizer and slice it into long strips against the grain.
Heat the canola oil in the wok and add in the steak. Cook for 2-3 minutes, or until the steak is nicely seared, but still pink in the middle, around 1-2 minutes.
In the meantime, whisk the cornstarch with the soy sauce until dissolved. Add in the fish sauce, sherry, beef stock, sesame oil, and brown sugar and whisk until combined. Mince the garlic and ginger with your indy Chef garlic twist and toss into the sauce.
Once the beef is cooked, remove from the pan, and pour in the sauce. Let the sauce bubble away for 30 seconds over high heat, or until slightly thickened. Add in the beef and broccoli and cook, stirring constantly, for another minute to let the flavours meld together. Serve immediately.
Tip: Serve alongside steamed rice or Chinese noodles to soak up all of the delicious sauce.
Crispy potato latkes with spiced sour cream are the perfect accompaniment to any weekend brunch. Spinning the potatoes in the salad spinner will get them really dry and this is what gives you crispy latkes, so make sure you don’t skip this step. You could also substitute the sour cream with greek yoghurt if you prefer it.