Bierocks

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bierockss 23/06/2017

Bierocks are made with a yeasted dough to form a pastry casing for a savoury filling of meat and cabbage and originating from Eastern Europe.

Ever in search of new ways with mince, this recipe also provides an interesting, tasty and cheap combination of ingredients that also provide a hand held snack that pairs perfectly with a cold beer. Winner!

Makes 12

Ingredients:

Bread Dough:

  • 500g strong white flour
  • 1 7g sachet fast action yeast
  • 1 large egg
  • 1 tsp salt
  • 1 tsp sugar
  • 100ml whole milk
  • 100ml hot water

Filling:

  • 500g lean beef mince
  • 1 large onion, finely chopped
  • 1 small Savoy cabbage, finely shredded
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • grated Parmesan cheese (optional)

Method:

Make the bread dough:

  1. Put the flour, yeast, egg, salt and sugar into a bowl.
  2. Add the hot water to the milk and add gradually to the mixture until it comes together into a soft dough. You may need more liquid, depending on the moisture in the flour and egg.
  3. Knead the mixture for ten minutes, cover and set aside to rise for an hour.

Make the filling:

  1. Heat a non-stick saucepan over a medium high heat and crumble in the meat. No need to have any oil, even lean mince has a certain amount of fat in it which will come out as the meat cooks.
  2. Stir the meat around until it is browned and shiny.
  3. Add the onion and continue stirring while the onion softens.
  4. Finally add in the cabbage and cook until the cabbage has softened – probably no more than 2-3 minutes.
  5. Stir in the salt and pepper, remove from the heat and set aside to cool.
  6. When the dough has risen, tip out and pat down.
  7. Divide dough into pieces weighing 75-80g.
  8. Roll dough out into a 15cm square.
  9. Put a large tablespoon of the cooled filling into the middle of the dough.
  10. Add 1 teaspoon of the grated cheese, if using.
  11. Bring the corners of the dough together and pinch along the edges to seal in the filling. What you will end up with looks like the back of an envelope.
  12. Turn the buns over and place onto a parchment-lined baking sheet.
  13. Dust the buns with flour and set aside to rise for 15-20 minutes.
  14. Preheat the oven to 180°C/160°C Fan.
  15. Bake the buns for 15-20 minutes until lightly browned.
  16. Remove the buns from the oven and immediately cover the baking sheet with some tea-towels. This will trap the heat and create steam, which will soften the crust of the buns.
  17. Eat warm.

bierocks

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Arancini

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arincini 26/05/2017

Arancini, named after the little oranges that these fried rice balls are said to resemble, are best known in the UK as a handy way to use up leftover risotto. You can use any risotto you have made, fill it with anything you like and coat it in what you fancy too.

I had leftover mushroom risotto, stuffed it with some chorizo and coated it in a sage and pistachio breadcrumb coating but you can use whatever you have or fancy.

Some ideas could include:

Risotto: Butternut and sage, chicken and bacon, saffron, tomato and basil

Filling: mozzarella, manchego, cream cheese, bacon, jalapeno, chorizo, Bolognese, garlic mushroom

Coating: Panko, herby/spicy/cheesy breadcrumbs

Ingredients:

  • Leftover risotto, cold
  • Filling of choice
  • 50g plain flour, seasoned
  • 1 egg, beaten
  • 100g Breadcrumbs of choice
  • Sunflower oil for deep frying

Method:

  1. Take 1 heaped tsp of leftover risotto and flatten it slightly in the palm of your hand
  2. Place a little of your filling in the centre and gently cup your hand to encase the filling within the risotto mix. Form into a compact ball and repeat until the risotto is used up.
  3. Place the flour, beaten egg and breadcrumbs in three separate bowls. Coat the risotto balls in the flour, then in the egg and finally in the breadcrumbs.
  4. Heat the oil in a pan over a high heat until it reaches about 180C or until you drop a few breadcrumbs in and they sizzle and turn golden.
  5. Fry about 4 arancini balls at a time so the temperature of the oil does not drop as this will make the balls soggy. When they are deep golden brown, remove with a slotted spoon and drain on kitchen paper. Keep in a warm oven while you cook the rest.
  6. Serve with a tomato sauce to dunk them into… and maybe a glass of wine too 😉

arinciniii arincinii