sourdough pizza and a bit of Spanish

We got a delivery from one of favourite restaurants in Malaga Tapeo de Cervantes with wine, olive oil, cheeses and meats:

While not cheap, absolutely fantastic quality and really tasted of great Spanish tapas.

As my sourdough bread is doing well I decided to try both a sourdough pizza and the frying pan / grill method of cooking, done it twice now and have to say they have been the best pizzas I've made.  I followed Patrick Ryan's recipe, I made the sauce from ingredients from the Italian Ripasso delivery and got the mozzarella from our local cafe in Swords, Cafe Tara. 

First Batch: margherita, neapolitan, ham

Second batch: margherita, chilli beef, tuna, peppers and red onion and ham / salami

Then I made some apple and pecan muffins this morning :)

Themed dinners

In an effort to break the boredom, we're trying to eat at the dinning table at weekends, as we would do with guests, but rarely on our own.  In memory of our many Spanish trips we had tapas yesterday:

Olives, jamon, fuet, manchengo and bread followed by Russian Salad, alitas, gambas al pil-pil and albondigas

We went for a walk this morning to Ushers Lake, it had huge amounts of wild garlic / ramsons as well as a pretty little bridge and weir:

I'll be using some of the wild garlic in today's risotto, I also made some chicken goujons this week, Panéd in homemade breadcrumbs, but didn't photo them, they were a real success and I made chips and chunky coleslaw with them, very pub-like.

Hopefully risotto will turn out well and I'll post it up 

Lockdown

While this whole Covid lockdown thing has been very challenging and in some cases deadly for many people across the world, I guess we are very lucky and very well placed for this sort of thing.

I can work for home, as well as anywhere, so it makes little difference and my work is no more or less busy and the company I work for has been excellent both in support and flexibility.

We have plenty of storage, although a bigger freezer would help, it's not a huge issue.  We've always shopped with lists and always bought in bulk things we like, so if long lasting things, i.e. olive oil, pasta, rice, toilet paper are ever cheap we buy loads.  We cook most things from scratch, use a lot of dried / canned goods and ignore Best Before and Sell by dates.  I also buy a lot of very long lasting hams and chorizos on our frequent trips to Spain, similar things when we go to Italy.

I counted up what we had, before this happened.  I had nine types of pasta, five types of rice, canned and dried beans, chickpeas, lentils, couscous, polenta, bulgar wheat, fuets, chorizoes, jamons, morcilla....
I also had six different flours and another 4 bags of strong, although most of that has gone now and flour is the one thing, especially strong and 00 that is still in short supply
The freezer is either meat, cheese, cooked portions or green veg.  These are all well packed, not extra packaging  / air as in pre-made meals and I know what's in the freezer, I know a spreadsheet is anal, but it works, especially for shopping.

A shopping list App (AnyList - excellent) and a meal planner both also help in buying what we need and no more, we are both passionate about minimising  food waste and nearly have a wake if we have to throw out anything

Even did a bit of foraging for the laff this week, picked some wild garlic (ramsom) leaves in the Castle's park and made pesto

As I'm home a lot, I've tried choux pastry and made some eclairs, plenty of granola bars, brownies, as well as lots of sourdough,
I've had beer delivered by craftcentral.ie and wine from winelab.ie, I will be ordering some veg for delivery this week

While it terribly tough for many people, certainly people in Ireland, seem to be being responsible and listening ot the HSE and government and hopefully some good, positive habits will come from this

2019-2020 Sourdough

about I year ago I decided to try making sourdough, definitely been a long hard trial, not a good baker at the best of times, but eventually got there.  Several problems, mostly my oven was not hot enough, got that fixed the week before the Lockdown!  Also big difference between non- and organic flour in the starter I've found, but while it's been mostly not great, flavour has been theree and I've enjoyed the process, however frustrating.

Some pictures of progress:

 

 

Lots of very flat loaves, not many worth photographing, last photo is by far the best loaf, I did another the day before , but left it in for about 5 minutes too long, so a bit burned on top, but apart from that good.

Like most baking, it's all about process and repeatability and am enjoying it, although flour has been hard to come by in the Lockdown

The best article I found was this:
https://www.ilovecooking.ie/features/sourdough-bread-masterclass-with-patrick-ryan/

As I live in Ireland, the kitchen is never really warm enough in winter, spring, autumn for good rising and the hot press / airing cupboard is a bit too warm, so I've struggled to get a consistent starter, I switched between organic plain, strong and buckwheat flours for feeding it, especially now when flour is hard to come by

Update 18APR20
Best yet:

 

Mixed flour, as I'm running short 25% strong brown, 75% strong white, only enough strong flour for a couple more, then I'll be mixing plain / cream with brown and odds and sods of strong, organic, buckwheat, garam flours.
But I think my technique is there now and one day there will be enough strong flour back in the shops or I'll have died of the virus, so it won't matter

Update June20:

Bought a 16kg bag of excellent bread flour from  Kells Wholemeal, I will buy flour from them from now on, got yeast as well and will be buy prooving baskets from them, when they are back in stock, latest loaf:

2020 Seville

At the end of February, just before the lockdown, we had a week in Seville, one of my favourite cities in the World and visited  the Roman ruins at Italica, which has been on my to-do list for evah. :)

Loads of great food, including a great little bar near Triana, that we stumbled upon. They did fried quails as a specially, looked nothing special from outside, but when we looked it up, it was a "must visit"

 

 

 

 






Just as we were leaving Sevilla, we could see the storm of the Lockdown coming, so back home and less then 2 weeks before the country closed down