Tuna Empanadas

May 4, 2014

A favourite food in Spain, Portugal, and many South American countries, savoury empanadas are filled with tuna, pork, cod or beef, wrapped in pastry, and then either baked or fried. Serve as either a main course or snack.

This recipe uses canned tuna but fresh tuna, cooked and then flaked, is an even tastier choice.

Makes: 10 empanadas

Ingredients:

For the filling

• 7 oz canned tuna, drained
• 1 shallot, chopped
• 1 garlic clove, chopped
• 1 tomato, seeds removed and diced
• 1 tsp tomato paste
• pimentón (a type of paprika), or chili powder
• olive oil
• salt & pepper to taste

For the pastry

• 2 ½ cups plain flour
• 8 oz cold butter, diced
• 1 tsp sugar
• 6 to 8 tbsp ice water
• 2 tbsp fresh parsley, chopped
• 1 egg, beaten

Directions:

1. In a blender add the flour together with a pinch of salt and sugar. Add the diced cold butter. Pulse well into a coarse crumble. Add a couple of tablespoons of ice cold water to the blender one by one and pulse with each addition. Add water just until the dough just forms pea size crumbs. Careful – the dough should not be sticky.
2. Transfer the dough onto a floured work surface and knead for a few minutes until dough is smooth. Add extra flour or water if necessary. Wrap dough in plastic film and refrigerate for 45 minutes.
3. While the dough is chilling, prepare the filling by adding olive to a pan and gently saute the chopped garlic and shallot for a minute over medium heat.
4. Add the diced tomato and the tomato paste. Stir well and cook for another minute. Take the pan off the heat and season with a little salt and the paprika. Add the drained tuna and freshly chopped parsley. Set aside.
5. Remove dough from the refrigerator and leave at room temperature for a few minutes to slightly soften the dough. Roll the dough out to approximately 1/8 inch thickness. Cut dough into circles using a biscuit cutter.
6. Place a little of the tuna filling in the center of a dough circle. Brush the sides with some egg wash. Fold the dough in half over the filling and gently press the sides shut with a fork.
7. Assemble the remaining empanadas and place them on a baking paper lined baking sheet. Brush them with more egg wash.
8. Bake the empanadas in a preheated oven at 392°F for 45 minutes. Check regularly to see it they don’t burn – if necessary cover with foil. Remove empanadas from oven and let them cool for 5 minutes. Transfer them to a tray and serve.

Delicious Strawberry Millefeuille

May 4, 2014

While this elegant dessert may look complicated, it’s actually very easy to make using store bought puff pastry. Millefeuille, also known as the Napoleon, means “thousand leaves” in French, and is a traditional dessert made by layering puff pastry with whipped cream, custard or other filling. Serves 6

Ingredients

• 1 sheet puff pastry, thawed according to package instructions and unfolded
• 1 egg, lightly beaten
• 1 1/2 cups strawberries, thinly sliced
• Juice of 1/2 lemon
• 1 Tbs. granulated sugar
• 1 cup heavy cream
• Confectioners’ sugar for dusting

Directions:

1. Preheat an oven to 375°F.
2. On a lightly floured board, roll out the pastry sheet to 1/4-inch thickness. Cut into four equal strips. Transfer the 4 rectangles to a rimmed baking sheet. Prick them evenly all over with a fork and brush with the beaten egg. Bake until the pastry is puffed and golden, about 20 minutes.
3. Meanwhile, in a bowl, stir together the strawberries, lemon juice and sugar. Set aside.
4. In another bowl, using a whisk, whip the cream until soft peaks form.
5. Lay a piece of the puff pastry on the work surface and layer a third of the cream filling on top.
6. Arrange some sliced strawberries and then another piece of pastry on top.
7. Repeat with the remaining ingredients to create 2 more layers, finishing with just strawberries. Dust with confectioners’ sugar just before serving.

Eggs Benedict with a flair!

Apr 28, 2014

Mother’s Day is just around the corner. Delight Mom with a special breakfast treat – Eggs Benedict with a rich Hollandaise Sauce served with bacon on hearty slices of Tiger Crust Bread.

Note: Make the Tiger Crust Bread early in day or day before.

Tiger Crust Bread
Prep. Time: 2hrs  Cook time: 35min
Makes: 2 loaves or 6 buns

Ingredients
1 tablespoon active dry yeast
¼ cup warm water
1 cup warm milk
1½ tablespoons sugar
2 tablespoons vegetable oil
1½ teaspoons salt
4 cups all purpose flour

Directions

1. In a large bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. (The mixture is ready when it becomes bubbly and frothy).
2. Add in vegetable oil, salt and 2 cups of flour. With an electric mixer, mix at medium speed until the dough comes together.
3. Slowly add remaining flour, add a quarter cup at time, using just enough until the dough pulls away from the sides of the bowl.
4. Knead for about 4 minutes, until smooth and elastic. Place in a lightly greased bowl and cover with plastic wrap.
5. Let rise for 1 hour, or until doubled in size.
6. Once the dough has risen, place dough on a lightly floured surface and divide it into 6 equal portions for buns or 2 equal portions for a loaf. Shape each into a ball or loaf and place on a parchment-lined baking sheet.
7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

Dutch Crunch Topping

Ingredients
1 tablespoon active dry yeast
1/2 cup warm water
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
3/4 cups rice flour

Directions

1. Combine all ingredients in a large bowl and beat with a whisk; combining well. The consistency should be spreadable, but not too runny. If not, add a little more water or rice flour as necessary. Let stand 15 minutes.
2. Using a spoon or your fingers, coat the top of each roll or loaf with a thick layer of topping. The topping must be thick or it won’t crack as desired.
3. After topping, place baking sheet in a preheated 380ºF oven and bake for 25-30 minutes. The Dutch Crunch topping should crack and turn a nice golden-brown color. Let cool completely on a wire rack before eating.

Easy Blender Hollandaise Sauce
Makes about 1 cup

Ingredients
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne, optional
10 tablespoons unsalted butter

Directions
In a small pot, over low heat, melt the butter slowly. Do not let it boil.
Add the egg yolks, lemon juice, salt and cayenne pepper (if desired) to the blender. On medium to medium-high speed, beat the egg yolk mixture until it lightens in color, about 20-30 seconds.
Once the yolks have lightened in color, reduce blender speed to its lowest setting, and slowly drizzle in the melted butter. Blend until the butter is fully incorporated into the egg mixture.
Store until serving on a warm stovetop. Use within an hour.

Eggs Benedict
To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a paper towel lined warm plate.
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat.
Butter slices of Tiger Crust bread, and top each one with a slice of bacon and one poached egg. Place on plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives if desired. Serve immediately.