One of my favorite blogs and motivates me to color outside the lines is:
She is true artistry beyond belief
Her eye behind the lens is authentic, original and I completely admire.
Her culinary art is fascinating and has me stepping out of my comfort zone. (the unknown is what I crave)
Recipe adapted by: http://www.whatkatieate.com
With changes in the ingredients
Homemade Mini Brioche
200 g unsalted butter, at room temperature (I used 8T organic butter)
1½ tablespoons caster sugar- this is very fine sugar
4 free-range eggs
3¾ cups (600 g) strong white bread flour
½ teaspoon instant dried yeast
1 teaspoon fine salt
1 cup (250 ml) whole milk, warmed lightly, plus 1 tablespoon extra
To make the brioche, beat together the butter, sugar and three of the eggs in a large mixing bowl. Add the flour, yeast and salt and stir to combine. Make a well in the centre, then pour in the milk and bring together using your hands; the dough will be quite tacky but don’t be tempted to add extra flour. Cover the bowl with a damp tea towel and leave to rise in a warm spot for 2 hours.
*I let the bread rise 3 hours
Punch your fist into the centre of the risen dough, then knead it gently for a minute or two on a lightly floured worktop. Flour your hands and divide the dough into twelve even portions, then roll them into balls. Place on a floured baking tray, then cover with a damp tea towel and leave to rise in a warm spot for 1 hour.
Preheat the oven to 180°C fan-forced.-375 degree convection pastry
Mix the remaining egg with the extra tablespoon of milk, and brush the buns generously with this mixture, then sprinkle the tops with sesame seeds. Bake for 20–30 minutes or until golden brown and cooked through.
Apple Cabbage Slaw
APPLE CABBAGE SLAW* changed this recipe from Katie’s
1 cup red/purple cabbage, leaves very finely sliced
1-2 carrots peeled and cut into ribbons with a vegetable peeler
1 Granny Smith Apple thinly sliced into strips
1 Green Onion very thinly sliced including green
- 3 tablespoons apple cider vinegar
- 1/3 cup (80 ml) red wine vinegar
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
MIX CHOPPED VEGGIES & DRESSING -REFRIGERATE UNTIL NEEDED
From my local butcher:
Grass Fed Pork Shoulder
With researching the best way to cook this. I did not follow Katie’s recipe. Knowing it was probably just as good or even better.
I was set on advice from my butcher and also many chefs I follow.
Gas convection A must!
Pre-heat oven to 400
Meanwhile score your roast
Fat side up – do not cut into the meat
Scoring the fat every few centimeters
Sea salt very well in the score
I decided instead of my roasting pan I was going to use my dutch oven. The chicken I did in it a few weeks prior was one of the best for oven baked chicken I have ever tasted.
Place in Dutch Oven. Make sure sure have a layer of Extra Virgin olive oil on the bottom- About 2 T should do it
Roast uncovered for 30 minutes until 400
Remove and lower temp to 300
Add onions at the bottom, a few tablespoons of apple cider vinegar- be gentle while lifting the roast to slide a few onions under
You will cover and place back in oven for two hours
At this time you will pull out and add glaze-make one or if you have a VERY special sauce like my butcher shared with me (below) use it Or Katir has a great one to make on her blog
Add cover and place back in for 30 minutes
Remove and let rest on cutting board for 30 minutes-at this time you can add a little more sauce to soak in, however be gentle. You never want to touch the meat while resting
Resting may be the most important thing for the meat. Let me re-phrase. It is the most important process of any roasted, grilled and baked and beyond.
What this does is preserves the moistness and juices in the meat. If you cut, serve prior they will all be lost with that first cut onto your plate.
After 30 minutes you can shred into a bowl and add more sauce if needed
Two forks work the best for this