mmmm BeerBeer Is Proof God Loves Us

Pizza oven cooked pizzas on a secret base.

Rolfs Pizza dough

Starter

• ½ cup of milk
• 1 tablespoon of honey
• 14gms of yeast

Heat milk to lukewarm, stir in honey and yeast and allow to activate for 15 minutes.

Base

•  3 cups of white flour
• ½ teaspoon of salt
• 1 ½ cups of lukewarm water

Mix all ingredients in a bowl or container and mix well until combined.  This mixture will be quite wet. Cover the bowl or place a lid on the container and allow to prove for 3 hours.  Rub your hands with olive oil and knock the mix down before stretching the dough to develop the gluten.  Allow to prove again for 3 hours.

This base can be used for pizza base, Turkish bread or any recipe requiring simple bread dough.

Enjoy the love. The best in Benders

 

 

 

 

 

 

 

 

Delicious meat and home grown goodies.

Souvalki Recipe

1/2 leg of  lamb boned out and butterflied.

1 teaspon of ground Cumin.

4 cloves of Garlic(crushed).

1  teaspoon of Sumac.

1 teaspoon of Spanish Oregano.

Grated rind of 2 lemons.

Juice of 2 lemons.

extra virgin Olive Oil . 

Salt and pepper.

Mix all ingredients except lamb then rub into meat . Roast over charcoal or indirect heat on a BBQ for 1hour approx or to taste basting evry 10-15 minutes, allow to rest 15-20 minutes in a warm place. Youghurt sauce is natural Greek style youghurt ,Salt ,chopped fresh Dill and lemon juice. Warm Souvalaki on BBQ plate or griddle add finely sliced lamb, red onion, tomato,lettuce and youghurt sauce.

 

 

 

 

 

 

Beer club style

Asado Rub

1 Tablespoon of Salt.

3 tablespoons of Caster Sugar.

1 tablespoon of Spanish SmokedPaprika.

2 teaspoons of ground Cumin.

3-4 cloves o f  crushed Garlic.

1 teaspoon of Crushed Chilli

Rub into Asado (Argentinian  cut ) cut beef ribs allow to marinate 2-3 days.

Grill over charcoal or indirect heat on BBQ for approx 45 minutes .

 

 

 

 

 

 

Cooked to perfection after a little drama. A couple of birds get the peri peri treatment. Delicious, succulent and awesome as always.

You will need two small chickens (900 grams each ) cut down the backbone and flatten.
Roast rub is 2 tablespoons of dried parmesan, 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 2 teaspoons of ground smoked paprika, 2 teaspoons of chicken stock powder, 2 teaspoons of Spanish oregano and 6 cloves of garlic crushed.

Score the chicken in the thickest parts and rub the spice mix into the chicken. Roast on the barbeque on a grill with indirect heat and the lid closed for 45-60 minutes till the juices run clear. Mix in a bowl equal amounts of a good quality sweet chilli sauce (you want to see the chilli flakes) and tomato paste mix and baste the chicken on both sides cook for a futher 15 minutes.

 

 

 

 

 

 

 

 

This weeks feast was a turkey manwich.

You will need one turkey hind quater approx 2.2 kg
Rub with a spice mix of equal quanities paprika, Cumin, powdered chicken stock, marjoram add salt and pepper to taste.
Roast leg for three hours at 180°c till crisp and meat is falling from bone.
Build your sandwiches to you taste.

Pork Knucle, Sauerkraut and mash potato

Place scored Pork Knuckle in a large pot and add bayleaves, peppercorns and 350ml of Wheat beer (home brew of course) add water to cover. Simmer pork for 3-4 hours and allow to cool in pot this can be done the day before if required. To finish cooking heat a oven to a high heat 220-250 set to top heat if possible. Rub Pork knuckle skin with white vinegar and salt, standing the knuckle upright so all sides of the skin will be crisp. Cook till crisp then cook for a futher 40-60 minutes at 180. Serve with mashed potato and sauerkraut heated with garlic and onions with a little oil in the pan.

Beaten by almost all who try but ever so delicious.

Ingredients:

1 onion chopped
2 Cloves of Garlic finely chopped
1 Chorizo sausage the skin taken off and sliced.
1 Large tin of chopped tomatoes.
2 teaspoons of Smoked Paprika.
1 teaspoon of Spanish Oregano.
Salt and pepper to taste and a pinch of Sugar.
2 eggs per person.

Fry onion, garlic and chorizo in a small amount of olive oil till onion is translucent.
Add tomato, smoked paprika and Spanish oregano allow to simmer for approx 5 minutes, then season with salt ,pepper and sugar.
Use a spatula to make a space to add an egg repeat until all eggs are added cook over a medium heat.
Cover the frypan with a lid and allow eggs to set with yolks still runny.
Serve with crusty bread.