A nice big slice

Veggie? Meat feast? Caviar and gold leaf? Dress it up, dress it down, any way you like it. Pizza is perfect.

We were wandering around Stockbridge market a few weeks ago and found a phenomenal fennel salami which we would have happily munched on it’s own but as we all know, everything is better on a pizza. Paired with some finely cut broccoli and creamy mozzarella it worked a treat and we hope you like it too.

It won’t be a great pizza without a great base:

200g Strong white bread flour
100g Semolina
1 Sachet instant yeast
1/2 tsp Salt
1/2 tsp Caster sugar
2 tbsp Rapeseed oil or EV olive oil
200-250ml Water

Mix the flour, yeast and salt together in a large bowl and stir in the oil. Gradually add the water and mixing well to form a soft dough. Knead until smooth and elastic (about 5 minutes) then cover and set aside in a warm place to prove for at least an hour and a half.

Next up, you need a really rich tomato sauce to spread on the base. This is our go to recipe and it features in a fair few of our other recipes on here too. You will have leftover sauce, you can freeze it or whip up something else with it. Our parmigiana perhaps? Simply slowly simmer all of the ingredients for an hour or so.

1 can of good quality chopped tomatoes
1/2 tsp chilli flakes
1 tsp sugar
1 tbs balsamic
1 tbs olive oil
1 tsp dried oregano
1 bay leaf
2 crushed garlic cloves
Salt & Pepper

Preheat the oven to gas mark 5.

When you’re ready to roll, dust your work surface with flour and roll the dough out into a large rectangle, enough to fill a large baking tray. Make the base as thin as you can without making any holes then arrange onto the baking tray, covering the entire surface. Rectangular pizza’s rock, there are more crispy edges and some special topping only pieces in the middle too.

Spread a thin layer of sauce over the base then sprinkle with grated hard mozzarella (or smoked scamorza for a taste sensation). Cut some broccoli into micro florets and scatter on top of the cheese before layering on plenty of salami. Bake in the oven until the base is crispy and the cheese is bubbled all over.

 

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Sqwak!

Mrs Stovies has been craving chicken kebabs of late but to service that from the kebab shop round the corner would be a) really expensive and b) not very healthy seeing as there are always chips involved. A little tinkering in the kitchen and this babber beating ‘bab was born. This a a double whammy recipe, fresh and light coleslaw without the clagginess of mayo and super moist chicken. Brilliant on the barbecue. Enjoy.

Asian Slaw

½ white cabbage, finely shredded
2 carrots, grated
1 onion, finely sliced
2cm piece fresh ginger, peeled and grated
1 red chilli, sliced
zest and juice 2 limes
1 tbsp toasted sesame seeds
1 tbsp olive oil
1 tsp sesame oil
1 tbsp rice wine vinegar
2 tsp honey

Another easy one here. Simply mix all the ingredients together in a bowl and leave to marinade for about 10 minutes before serving.

Ginger and Lime Chicken

Fresh chicken breasts
1cm fresh ginger, grated
juice of 1 lime
1 tbsp dark soy sauce
1 tsp Tabasco sauce

Put it all together with some fresh chicken breasts and marinade for at least an hour before grilling or barbecuing. Serve in a warm pitta with a pile of slaw and salad leaves. No cutlery required.

Bag me up!

A lovely lazy meat dish that is just as delicious on a freezing night or a hot summer evening. Just the kind of versatility you need for spring in Scotland then!

 

for each person:

1 Chicken Breast
1 inch Chunk of chorizo, chopped into small pieces
1/2 a Shallot, chopped
A handful of sliced roast peppers, make your own or cheat and buy them (we did!)
Black pepper
Olive oil
Chopped fresh parsley

Cut a reasonably sized piece of tin foil and place it onto a baking tray, shiny side up. Lay the chicken in the centre and toss the chorizo, shallot and peppers on top. Drizzle with oil and give a good grind of pepper. Gather up the sides of the tinfoil to make a pouch and fold over the top edges so that the pouch is completely sealed. Repeat until you have one for everybody…. Bake in the oven at 220C/gas 7 for 20-25 minutes. Serve with salad and potatoes or good old mash!

A nice pair of birds

This one is quite straight forward but utterly yummy! A light summery take on a roast chicken dinner, great simply served with a light salad but even better cold, ripped up, slathered in mayo and crammed in a baguette! Serves 4 normal or 2 starving folk…

2 poussins, cleaned and without giblets

For the stuffing:
1 tomato
1 pepper
1 clove of garlic
1 handful finely grated parmesan
1/4 stale baguette (or similar)
1 tbsp olive oil
1 tsp smoked paprika
1 tbs mixed fresh herbs (sage, oregano and basil are good)
squeeze lemon juice
1 tsp vinegar
seasoning (easy on the salt, if any!)

For the rub:
1 tbsp olive oil
squeeze lemon juice
Half chicken stock cube (we use kallo organic, good value for money and TASTY!)
dash chilli sauce

For the base of the roasting tin:
vine tomato stalks
1 big onion – sliced

Preheat the oven to gas 5 or equivalent. Take the poussins (or teenagers as we like to call them) out of the fridge to get to room temperature. To make the stuffing crush the garlic, roughly chop the tomato, pepper and baguette. Place these in a big bowl and pour on the wet ingredients then mix through to help the bread come back to life. Stir in the rest of the ingredients then stuff into the poussins.

To make the oily rub crush the stock cube and mix with the rest of ingredients together. Once nicely mixed, spread evenly over the poussin skin.

Scatter the onion and tomato vines into the bottom of a roasting tin – these will help add a little extra flavour while helping stop the poussins from sweating away on the bottom of the tin. Place the poussins on top of the sacrificial onions and roast for 35-45 minutes (depending on the amount of stuffing added it may take an extra 10 minutes or so). The poussins are ready when the juices run clear. If you are feeling adventurous try spatchcocking and serve with balls of stuffing (they’ll take a lot less time to cook too). Perfect for barbecue season… remember summer?