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- Here we are, another week of lockdown
and another week
of looking at countless sourdough loaves
and banana breads on your social media feeds.
So , we thought let's give you
three different doughs to have a go at.
Number one, an easy naan bread.
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Then we're gonna do steamed bao.
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And then saving the best till last,
it's sourdough chocolate chip cookies.
Epic right?
And to save me talking to myself,
we're gonna dial in
our very own resident master baker, James Currie.
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Hello James.
- Hello Ben.
- Right, should we start with the first one?
- Yes.
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- I'm thinking we know the basic recipe James.
And we've done it before Peshwari style
but I wanna mix up the feeling
and we'll have a play with that later on.
- Yeah, okay.
I'm interested.
- So I've changed it already
because it should be,
plain flour and baking powder,
but I've got self raising, salt, milk
and a little bit of oil.
That's it.
- Very simple as bread should be.
Are you using self raising
cause you couldn't find any plain flour?
- Yes, I had a stash of self raising
and I can't find any plain at the moment.
500 grams of that.
Teaspoon of salt, tablespoon of oil.
- It's not very scientific.
- Bread is a science-ish.
We know that bread started like,
millennia ago,
and they weren't weighing stuff out then,
were they?
- Yeah, but the bread wasn't as good then either.
The bread was like the rock.
Wait you didn't put it all in.
Did you leave some in?
- Don't forget I can hang up on you whenever I want.
I was just thinking don't add it all in at once.
- I like that, yeah, I like that.
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- Turns out, didn't need that James,
it's like our recipes
are tried and tested. (mumbles)
I'm always just a little bit skeptical
because every flour is slightly different
in terms of what it absorbs.
- I always find that,
I don't know how true it is
to say that every flour is different
but I always find that
I'm adjusting things slightly when I make bread.
- Look what's good about this dough,
is it's no yeast.
Obviously no oven
cause we're gonna do it in a grill.
But also it's super flexible
once you've got the basic right.
So I'm just gonna add a bit more milk
cause I don't think my basic was quite right.
I can see James wincing (laughs).
He doesn't like when I go off peast.
- I really am okay with that.
- So it's just starting to come together into a ball
but it's not soft yet.
It's still, it's kinda crumbly and a bit messy
so it's gonna need some work.
I'm working up a sweat in me own kitchen James.
It's better, it's feeling better now.
It's more bouncy.
It's softer.
Right, James I think we have a dough.
We'll leave it to rest for a few minutes.
I wanna talk you through my feeling.
- Okay.
- James in a nutshell, what's our Peshwari mix?
- Desiccated coconut, a mango chutney,
is the base and then a load of spices
including black onion seeds.
- So in that case,
my version isn't that far from that,
except I'm using aubergine pickle
rather than mango chutney.
So it's a bit more of a pickley tart,
a bit more heat in the mango chutney.
But I'm gonna mix it with desiccated coconut,
a little bit of brown sugar
and because it's not as sweet as the mango chutney
and some freshness from some coriander I think.
So with it all mixed together,
you're looking for something like that.
This resting is just chill out time.
It's not really like, it's not like a proof is it?
- No, it's not like a proof.
Well, you know, you'd also rest pasta dough.
Just to kind of let it relax a little bit
and actually during that time,
it does kind of become a bit easier to work with.
How long does it rest for?
- 10 minutes.
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I don't own a rolling pin James.
- You don't own a rolling pin!
- I'm just gonna take a chunk out.
I'm gonna start to preheat my pan as well.
The weight of a wine bottle helps.
- Aah, is that your baby hands
or is that a big wine bottle?
- I do have very small hands, yes.
But it is also a Magnum of Malbec.
- I see, Okay.
- So now we're happy with the dough.
Gonna make myself a little pocket
and put some of that mix in.
Try to seal it all in, before any leaks
because it's quite an oily mix
because of the chutney.
Little bit of flour.
I'm gonna roll it out.
Uh-oh I might get some chutney on me wine bottle.
- Oh no.
- There we go.
I've actually got a hole in the middle
but I'm also not that bothered by that cause
I want some bits to go crispier than others.
I remember watching them make them
in the kind of the streets of Old Delhi
and it was just mesmerizing
to watch how quickly they would flatten them out,
roll them out, throw them around,
stick them onto the inside of the tandoor.
And how quickly they would cook.
- Has Ben been to India?
- Kinda got the chutney stuff
on the inside a little bit of it burst
but it's kind of naan shaped-ish,
and it's going into
a searingly hot cast iron pan.
- Aah, it's looking good, it's looking good.
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- Straight off the hot grill.
Brush with butter.
Little pinch of salt.
And this idea was just a little dull.
- He snuck that out?
That came from the freezer, didn't it?.
- It did come from the freezer, James.
Absolutely.
And then look at that.
Tear into it and you got that filling
in there as well.
A couple little bits of that.
Boom.
There we go James, our first bread.
- Happy with that, that looks good.
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It's like a sweat.
Like you're getting a sweat on them.
- It has got a kick to it.
But it's also got the sweet nuttiness
of the coconut and the brown sugar.
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The battery saltiness, we finished it with.
And it'll mop up that dial a tree.
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Dough number two is bao,
steamed bao with just two ingredients,
self raising flour, and coconut milk.
It's a cheats version.
And that's about all I know
because this is your recipe James,
you're gonna have to talk me through it.
- Yes well, I said it's my recipe
but it's a recipe that I found somewhere
and we are including it in a book
that we're writing right now.
It's very similar to other recipes
like yogurt and self raising flour as well.
It's just fat, and flour and raising agent,
which is already in the flour,
put together and these ones are just rolled out
and steamed in bun shapes.
- So no yeast, dairy free,
cause it's using the coconut milk,
plus, no proof, I like the sound of it.
And can you remember
off the top of your head the weights?
- I believe it is 500 grams of self raising flour
and 400 grams of coconut milk.
Which is also useful
cause you can get a 500 gram bag of flour.
So you use up the entire bag of flour
and an entire tin of coconut milk.
Nothing leftover.
- I mean that's definitely idiot proof.
This looks very wet James.
- With this, I'd probably just add a little bit of flour
to the work surface and add it to my hands.
- This is a lovely day.
How much kneading?
- So once this come together, I didn't need it at all.
- Alright then, how big do we want to make these?
- Slightly bigger than the golf ball perhaps.
I always cut little squares of baking paper out
rather than put them all on the same one
so you can just pick them out
and peel the square off.
- So I'm happy with the dough.
I'll just start shaping a few.
- You're kind of making a little
kind of oblong shape type thing.
- And a little bit of oil.
- A little bit oil in the middle.
- The important thing is they're all the same thickness
and then fold them over like that.
- That's it.
And the trade off with this is that
they're a little bit denser
than the normal baober.
- And I think you're right in terms of trade off,
because that was so simple.
And work on your greaseproof.
And we always say it.
I mean, that bamboo steamer
cost me about four quid about four years ago.
But if you haven't got one, a colander,
over a pan of steaming water will work.
I'll tell you what, we'll have a go,
I'll put it on top of the pan.
We'll come back in 10 minutes or so
and check them they might need 15.
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Let me talk to you about my filling.
It's super simple.
And I just had some pork mince
that I fried off with ginger and garlic.
And then I added two simple sauces.
Some sambal and some plum sauce.
Seasoned it with soy.
And that's literally it,
so it's kinda sticky and sweet,
salty, fatty pork,
some fresh spring onions, fresh ginger,
and we're just going to put all that in there
and see what happened.
- I'm getting jealous again.
- There we go James.
- Yay (claps)
- Not super puffy.
- But they should be slightly firmer,
slightly glossy, quite hot.
They should be very hot.
Be generous servers.
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- Tiny little bit of ginger,
tiny little bit of spring onion.
- What about those sesame seeds?
- Little black sesame seeds, cause I've got them.
Do you know what James?
I like that.
- That was very quick.
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- Now the moment of truth.
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Mmh, that is a lot softer to eat
than it is to look at.
I genuinely thought they were gonna be quite dense,
but that's actually really really good.
- It does everything about, it's to do.
- And the thing with 90%
of the fillings you put into them,
they tend to be quite rich,
quite fatty or sweet or salty.
Like this pork, and therefore you're right.
It's so good.
I wish you could try them.
- Thanks mate, cheers.
(mumbles)
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- Number three, our sourdough cookie dough.
And they make incredible cookies.
Ingredients wise pretty classic.
Sugar, egg, butter, flour, salt,
dark chocolate, and I put hazelnuts
and maybe a grating of orange zest.
But,
sourdough starter, the discard.
When you get rid of half every day,
if you're not baking with it,
it goes into this mixture.
Do you always bake with your discard
or do you have other uses for it
or is it discarded?
- I have often discarded it and it's weird.
Since we've been in lockdown,
I've been seeing all sorts of recipes
for rent sourdough discard
that I could used like pancakes.
And now you're giving me another one
that I haven't heard of.
- Caveat this is a recipe
from Lance the baker, Lance Gardner.
He's not a gardener.
He's a baker.
And it's his recipe and I've just changed
some of the flavors and stuff.
Melted butter, egg and sugar.
And you just bring it together,
you kind of want to,
I think there is a recipe where's to whisk it,
but you know me, I'll always find a shortcut.
I've weighed out all of these ingredients,
except for the starter.
Teaspoon of salt.
And it will look like a relatively dry cookie mix
cause the other bit you're adding is your starter.
It's just been plain flour
and water in equal weight.
And then leave it a day.
Get rid of half and then equal again.
So every single time
I'm going to add in 100 grams into this.
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So the basic cookie mixture
was from Lance the baker,
but I'm adding dark chocolate,
hazelnuts and the zest of orange.
And chocolate hazelnut's pretty classic
but the orange is a nice touch as well.
So yes, you can just use this like cookie dough now,
but what I like to do
cause nobody needs this much cookie dough
when you're on your own.
Is just roll it up into a log.
Ingressed with paper
and chill it or freeze it even.
The irony is James,
I told you I tested it last week is,
here's on I made earlier.
So lots of cookie dough.
And then you can just slice off discs
as when you want them and bake them.
So it's like having cookie dough
on hand whenever you want.
That goes back in the fridge or freezer.
Job done.
A little pinch of sea salt.
I'm gonna put a couple of those hazelnuts
that I've got left in as well.
- I kinda like that, I like the pushing in.
- 170 degrees, 15 minutes.
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Although they're soft now
and you want to leave them a little bit,
you can actually get them off and onto a rack.
They're not like a shortbread that you have to leave.
Very, very rich but that is partly
because of the excessive
amount of dark chocolate.
Right, they need to cool down
before I taste them
and tell you just how good they are.
In the meantime, I'll get some sexies.
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I think James while they're still slightly warm.
Now's the time to break in.
- Yeah.
- Look at that.
So it's kinda a cross between
bready, cakey and cookie like.
- I think I can imagine it.
I mean, that doesn't, that sounds silly.
- Any freshly baked cookies are gonna be good.
But these are pretty special.
- You can taste the sourdough right?
- I think if you didn't tell me it was there,
I would struggle to identify it.
But it gives it like a real extra dimension.
There we go grilled and filled naan.
Steamed coconut bao,
and sourdough chocolate chip cookie dough
made into cookies.
Epic.
I'm gonna have to say goodbye now, James
cause I've got a lot of food to eat.
- That's okay, I will see you next time.
- Bye, James.
- Bye.
- If you want to see more doughs
comment down below which doughs
you'd love us to demonstrate.
If we're still in lock down, James can do them.
If not, we'll do them together.
- [Narrator] We've also built the Sorted Club,
where you can get tons of foodie inspo
using the Packs Midweek Meal App,
discover and share restaurant recommendations
using the Eat App,
listen and contribute to our Feast Your Ears podcast
and send us ideas for new cookbooks
you'll receive throughout the year.
Check it all out by heading to sorted.club.
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And now a blooper.
(beeping) - Actually,
sometimes fisting it just works.
- There's no need though, is there?