Pizza

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ingredents

pizza dough – 4 large pizzas

dry yeast -7g/1 sachet
plain flour (00)
salt
olive oil
water

a good video can be found here.

topping – chicken

thinly sliced chicken breast
napoli/tomato sauce (recipe here) | stir with pasta for extra meal
basil leaves
mozzarella cheese
sliced onion
sliced kalamatta olives

topping – pulled pork

pulled pork (see recipe)
bbq sauce
sliced mushroom (thick so they won’t burn)
sliced onion

1. This recipe will skip teaching pizza dough making. Refer to the video and one will be added to this site in the following weeks.

Serious pizza makers should consider investing in a baking stone (quite cheap from your local homewares store).
Pizza is cooked at 250°c for approximately 8 minutes (keep an eye on it).

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B’stilla

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B’stilla is a Moroccan dish that strives to maintain that perfect balance between sweet and savoury. An exotic twist to breakfast or a midday snack, this dish does take a little preparation – though as with most good things – it is well worth it.

 

What You Will Need

200g Dried Apricots (Sliced and soaked)

3-4 Chicken Breasts (Minced)

1 Brown Onion

1/2 tspn Ginger

Pinch of Saffron (Soaked in 50ml water)

1/2 tspn Cinnamon

1/2 tspn All-Spice

7-8 Eggs

1 Tbsp Chopped Parsley

Melted Butter

Almond Meal

Filo Pastry

Caster Sugar

 

Method

1) Sauté the chicken and Onion with Ginger & Saffron in butter.

2) Add Cinnamon, All-Spice, Parsley, Saffron (water included) & Apricots (water excluded)

3) Remove from heat and allow to cool to the touch

4) Add beaten eggs and season.

5) Fill a separate container with almond meal (two generous handfuls), 1 Tbsp cinnamon & 1 Tbsp Caster Sugar.

(This will vary to taste but your aim is to find a happy medium between the ingredients that is not overly savoury or sweet). 

6) Take a baking tray and line with 4 layers of Filo, allowing each side to hang well over the edge of the tray. This will be the top of the pie.
(Filo pastry should not be stacked perpendicular. Instead, each individual layer should have its own side of the tray to hang)

NB: Time is of the essence from the moment you take the Filo pastry out of its plastic as it will dry incredibly fast.

7) Place a single layer of filo over the four already placed and lightly spoon a small amount of the mixture onto the base, making sure to not overload it as the final result will be wet and sloppy.

8)  Fold the layer of filo back over the chicken mix and brush with melted butter before sprinkling half a handful of the almond meal mix across, pressing down lightly to pack the ingredients down. Repeat until you have 6 layers of filo remaining.

9) To finish the dish place the remaining filo pieces on the top before folding the original four layers over, thus closing the sides of the dish. Give the finished product a generous brush of butter before placing in the oven at 180 degrees C for approx 30 mins. (Until filo is golden)

10) Allow to cool. Then, place a chopping board on top of the tray and turn upside down so the B’stilla comes out. Finish cooking on a wire rack in the oven for 10 mins until it is golden all over.