Pumpkin and Raisin Bread (Advanced Bakery)

Ingredients;

400grm Pumpkin,Cut into Wedges,left unpeeled but Deseeded.

275grm Active Bread Starter (50% strong flour/50% water mix)

150grm Warm Water

1 tsp Honey

1 tsp Fresh Yeast

525grm Strong Flour (sieved)

300grm Raisins

2tsp Salt

a little Pumpkin oil(or substitute with Olive Oil)

Method;

The Night Before,preheat  oven to 180 degrees.Wrap Pumpkin in Tin Foil and bake for one Hour.Leave to cool,then separate pumpkin from skin and cut into small chunks.Place in a damp towel and sit over a sieve in a bowl and let drain excess moisture overnight in fridge.

Next day,Put the Drained Pumpkin,Starter,Warm Water and yeast into a mixer  using a whish attachment and mix slowly till you have a smooth batter.

Then use a dough hook on mixer,Add Flour and mix for a further 2mins until a dough forms and let rest in bowl for 20 mins.Then add Salt and Raisinsand mix for a further 2-3 mins.The Dough should feel a little warm after mixing.

Rub a large Bowl with oil and transfer Dough into bowl and brush top of dough with a little oil to keep moist,cover bowl with a tea towel,place in a warm place  to prove for 15mins.Then make an indent at top of dough with your finger if it stays,dough is ready to be knocked back and kneaded again quickly,leave to rest for a further 20mins.

Grease and Flour baking tray,Turn dough out and shape dough to required shape,Cover with a dry Tea towel and let prove in a warm place until puffy and double in size.Preheat oven to 220 degrees ,spray top of dough with water and bake in oven for 40-50mins till crust is golden brown.tap underneath if it has hollow souns ,bread is ready and let cool on wire tray.

Yield; 2 Loaves

Panel Of Chefs of Ireland Wild Mushroom Hunt

                                                     

      

      
                   

    

Panel Of Chefs of Ireland Wild Mushroom Hunt in Kildare Forest.

We had a great day.On Sunday 23/10/11 we all met at 10.30am at Award Winning French Chef Aymar Gourdet's Restaurant "Annamars "in Kildare Town.

Then in Convoy we went to a nearby forest to forage for wild mushrooms and sourced a good find.we went back to the restaurant and Aymar served us a delicous three course meal including a selection of the mushrooms we sourced to compliment his venison dish.

If your are ever in kildare Town check his restaurant out ,it be well worth the trip.You can check "Annamars" restaurant website out by clicking on the link below.

http://annamars.voila.net/

Parisienne Chocolate Profiteroles

Parisienne Chocolate Profiteroles

Choux Pastry Ingredients;

Eggs 4

Unsalted Butter or Margarine 100grm (4 oz)

Flour (strong) 125grm (5 oz)

Pinch of Sugar & Salt

250ml Water

Chocolate Ganache;

Chocolate (30%-70% cocoa) 75grm (3oz)

Cream 75ml

Crème Chantilly;

Cream (whipped) 200ml

Icing Sugar Sugar (Sieved) 1tbsp

Vanilla Essence ½ tsp

Method;

1.Preheat oven to 180 degrees. Bring the water ,sugar and Margarine to the boil in a

   saucepan. Remove from heat.

2.Add the Sieved Flour and Mix in with a wooden spoon.Reurn to a moderate heat and stir

   continuously until the mixture leaves the side of the pan.

3.Remove from the heat and allow to cool, Gradually add the beaten eggs, mixing well. the

   paste should be of dropping consistency.

4.Place the choux paste into a piping bag with a ½ inch plain tube.Pipe a little smaller than

   a golf ball on to a baking tray lined with greaseproof paper.Space them about 2inch apart.

5.Bake  at 180 degrees for 25-30mins till golden and baked through .tap underneath,if it has

   a hollow sound they are cooked. Allow to cool on wire tray.

6.Prepare chocolate ganache topping by melting equal quantities of cooking chocolate and 

  fresh cream in a bowl over a pot of simmering water. For Crème chantilly ;Whip

  cream, Add Sieved Icing sugar & vanilla essence.

7.Pierce hole in bottom of profiterole, Pipe crème chantilly in till profiterole is full.Then Dip Top of profiterole in Chocolate Ganache. Allow to set on wire Tray in a chilled area.

Oven Temp;180 degrees/350 F/Gas 4

Baking; 35-40 Minutes

Yield;  (10-12 portions)