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Rough puff pastry

Updated on Sunday, July 25, 2010 at 8:22PM by Registered CommenterVix

Calorie counters read this recipe with caution, it will almost certainly change your waistline.

I discovered rough puff pastry last year and it changed my life, well that part of it spent in the kitchen which is quite considerable. I had made puff pastry once before, but it was a lot of pain for a short lived gain and I never got round to doing it again. Then last year I was watching repeats of River Cottage Spring on more 4 when Hugh explained that the pastry he was using for a mushroom tart was a quick and easy version of puff pastry. Did I hear correctly? Could this be? It sounded too good to be true. I quickly Googled the term and sure enough there it was in black and white ...and blue ...and purple.

The highest ranked link was to Gordan Ramsay’s recipe on BBC good food, so that is the one I first tried, but I’m afraid to say it didn’t really work. This is because he is not specific enough about quite how ‘loosely’ the butter should be rubbed in and, in fact, I think ‘rubbed’ is perhaps a bad choice of words since it implies rather more force than is necessary. Ramsay does note that ‘you need to see bits of butter’, but it is not clear that these bits should be large chunks. So I ended up overworking the butter and didn’t get the layered effect; a somewhat fatal flaw in puff pastry.

After a moment’s doubt (maybe it was too good to be true after all) I did a search on You Tube to see if there were any demos and found this one by Kate Lamont. As I suspected, the problem was the butter. As Lamont demonstrates, the butter barely needs to be rubbed or worked at all. What you want is large chunks of butter held together by the paste made with the flour, water and lemon juice.

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Simple and delicious smoked mackerel pate

 I can’t believe I ever used to buy smoked mackerel pate from the supermarket when it is so damn quick and easy to make.

A few months ago, the boyfriend and I went on a rather uninspiring daytrip to Maldon. Why? That is a very reasonable question and one I put to him quite bluntly at the time:

“Why Maldon?

“I thought it would be nice to get out of London”

“But why Maldon, what is there to do or see in Maldon?”

“There’s a river and a quay, we could have a picnic.”

“There’s a pond and heath in Hampstead, we could walk there and save the drive.”

 “The sea salt you like comes from there.”

“I have some here.”

... and so forth.

Anyway, you know who won. The boyfriend knows that throwing food into the equation usually tips the balance in his favour, so he offered to buy me lunch. Had I known the choices I would be presented with upon arrival in Maldon, I would have stayed put. However, one good thing was to come of this lack of culinary choices. Mackerel.

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Firezza pizza al metro

Following  an unfortunate accident on Saturday, I was incapacitated in the cooking department last night, so the boyfriend offered to order a pizza delivery. We are fortunate enough to have a Firezza pizza about 5-10minutes walk from our house, which is about as good as it gets in the delivery department; the pizza, not the distance. The fact that it is only a short walk to collect the pizza might also be seen as fortuitous, but we are lazy and pay extra for the privilege of being so. In fairness though, the delivery does arrive piping hot having spent barely 2 minutes in transit.

Firezza deal in pizza al metro, or pizza by the metre, a name which is almost literal but for the fact that each pizza is actually only half a metre (which for logistical reasons is quite understandable) and different toppings are ordered by the quarter metre.

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Dad's best-ever chocolate brownies


Since I am currently experimenting with an entirely new way of cooking (see my last post, measuring up), it may take a little longer to get my own recipes into a workable state, so I thought I would start with someone else's.  

The Flour Power City Bakery, which has stalls at all the major London farmer's market and some further a field, claims that their ultra chocolate brownies are 'Absolutely the best in town!'; a claim which I seek to challenge. Notwithstanding the fact that I think my Dad's brownies are the best-ever, I think many a brownie I have tried has beaten them by a mile. What the Flour Power brownie is lacking is that essential rich, chewy, fudgy quality which makes a brownie a brownie and distinguishes it from a slice of chocolate cake. And the secret? A sticky tar-like concoction made from butter, brown sugar and lots of it! 

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Measuring up

Well, now the time has come to write some recipes and I am realising that I don’t measure up. Not in the sense of feeling inadequate, but literally; I rarely measure anything when I’m cooking.

I am currently reading a book by Jenny Linford called Writing About Food and was relieved to discover that this is a challenge faced by many food writers. Linford introduces her section on measurements with the welcome news that “Some food writers feel that there is now too much emphasis on quantifying ingredients in recipe-writing” and that many feel constrained by the need to measure every ingredient, rather than improvising. Good, I am thinking, so a handful of this and a pinch of that will suffice, this is going to work for me.

Bad news.

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