Once again one of My Favourite TV Chefs, Michael Smith...Star of 'Chef at Home' currently showing on Food TV has come up with yet another little cracker.
Really easy, I just did it in the food processor.
I will try it by hand though for my own satisfaction.
These are really delicious. The dough is lovely and silky... of course with the egg and milk are a little bit like Brioche. No sugar but I guess the potato covers that bit of starch,
* 3 cups flour
* 2 teaspoons yeast
* 2 teaspoons salt
* 1 cup potato flakes
* 1 egg, lightly whisked
* 1 1/2 cups warm milk
* 1 stick butter, softened
Preheat your oven to 190C
Put the flour, yeast, salt and potato flakes into the bowl of a stand mixer with dough hook attached.
Or in this case food processor
Add egg, milk and butter and turn on low.
Put the dough into a lightly oiled bowl, cover and rest in a warm place
until doubled in volume, about 1 hour.
Punch down the dough and form into 8 rolls.
Bake for 25-30 minutes.
Well make Hamburgers Of Course.
So I retrieved a couple Venison Patties from the freezer
Now just for a minute...back to TV Chefs
Nigel Slater in his winter Supper ideas... devised Stuffed Butternut.
The stuffing was some luscious fried onions.
These were a little spicy and I thought would go very well with our Venison Patties
So first get the onions on the go.
3 large Onions sliced
Sauté in 2 tablespoons olive oil
Season with Sea salt,
1/2 tsp cinnamon
1/2 tsp ground cumin
1/2 tsp smoked paprika
Freshly ground black pepper
1/2 tsp sugar
Add about 1 inch fresh ginger cut into thin strips
Cover with lid and gently cook till soft and unctuous.
and assemble the Burger
I like to slather the bottom of the bun with Homemade Ketchup
Cover with Onions.
Some mayonnaise on the lid
Push them together and devour
Those Venison Patties were excellent
Luckily we have more in the freezer
Looks like Bun day again next week.
Of course there are leftovers aren't there always.
'Waste not Want not', as my dear Mother would say.
So with the Buns I did bit of Posh Cheese on Toast
Great excitement of the day. I went out West to buy Fresh Fruit and Vege from the Market Gardens.
Even though it is the end of the season My friendly Grower had just picked the last of his Tomatoes.
They really are amazing.
The buns are a couple of days old. Homemade bread of course gets stale quite quickly.
So they need to be heated.
How about the Goats Cheese from Hamilton?
Here ya go
Heat the Grill in the oven
Toast the buns on one side
Turn over and add 1 very fat slice of tomato
Season S & P
Slice of Goats Cheese
Some chopped chives
Freshly Ground Black Pepper
Drizzle with a little bit of beautiful Local Olive Oil
That was Lunch so
What's For Dinner Mother?
Now used for their original recipe
Cut the butternut in half
Score the flesh
Dot with butter and season with Salt and Pepper
Bake in 180C oven about 1 hour
Fill the cavity with onions
Top with some chopped rosemary and chili
Finish off with grated cheese
Back in oven about 10- 15 minutes