KITCHEN notes
Notes for cooks
RECIPE ABBREVIATIONS GF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. gluten-free V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vegetarian
MEASURING YOUR INGREDIENTS
To ensure successful results, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and metric. Always follow one set of measures in a recipe. Do not mix them up.
DISH USES:
Large eggs (size 7).
Level spoons and cup measurements. Liquids are always measured in a jug and dry ingredients in measuring cups.
NB: One tablespoon is 15ml (the Australian tablespoon is 20ml). Oven temperatures Cool oven . . . . . . . . . . . 225°F . . . . . . . . . . . . . . . . . . 110°C Very low oven . . . . . . . 300°F . . . . . . . . . . . . . . . . . 150°C Moderate oven . . . . . . 350°F . . . . . . . . . . . . . . . . . . 180°C Hot oven . . . . . . . . . . . . 400°F . . . . . . . . . . . . . . . . . 200°C Very hot oven . . . . . . . 450°F . . . . . . . . . . . . . . . . . . 230°C Measurements
VOLUME 1 level teaspoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5ml 1 level tablespoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15ml 1 oz/fl oz . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28.35 grams/ml 1 pound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450 grams 1 cup liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250ml 1 pint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 600ml
1 litre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1000ml
WEIGHT
10 grams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ¼oz 15 grams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½oz 25 grams . . . . . . . . . . . . . . . . . 1oz (actually 28.35 grams)
450 grams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 pound
1 kilogram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2¼ pounds
Useful techniques
BAKE BLIND
Line a prepared pastry case with baking paper and fill with pie weights or dried beans. The beans support the pastry as it cooks. Bake in a preheated 190°C–200°C oven for up to 20 minutes before removing the paper and weights. The shell should now have taken form. Return to the oven for the time specified in the recipe.
Useful ingredient equivalents
BREADCRUMBS 1 cup fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 gram 1 cup dried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115 grams
BUTTER
1 (American) stick . . . . . . . . . . . . . . . . . . . . . . . 110 grams 1 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225 grams 2 tablespoons . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 grams
CHEESE
1 cup grated tasty . . . . . . . . . . . . . . . . . . . . . . . 115 grams 1 cup parmesan . . . . . . . . . . . . . . . . . . . . . . . . . 150 grams
EGG WHITES
Large (size 7) egg white . . . . . . . . . . . . . . . . . . 30 grams FLOUR 1 level measuring cup . . . . . . . . . . . . . . . . . . . 150 grams
GELATINE
3 teaspoons granulated/3 leaves (gold grade) will set 500ml/2 cups liquid to a light jelly.
1 rounded tablespoon granulated/4–5 leaves (gold grade) will set 500ml/2 cups liquid to a firm jelly. Leaf gelatine comes in varying grades. It is wise to check the setting properties of the leaf gelatine you buy before use. HONEY, GOLDEN SYRUP 1 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 350 grams ONIONS 115 gram onion . . . . . . . . . . . . . . . . . . . . . . 1 cup chopped
RICE
1 cup uncooked rice . . . . . . . . . . . . . . . . . . . . 200 grams 1 cup cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165 grams
SUGAR
1 cup caster and granulated . . . . . . . . . . . . . 225 grams 1 cup brown sugar . . . . . . . . . . . . . . . . . . . . . . 200 grams
1 cup icing sugar . . . . . . . . . . . . . . . . . . . . . . . . . 125 grams
SPINACH
650 grams spinach leaves . . . . . . . . . . . . . ¾ cup purée
YEAST
2 tablespoons fresh (compressed) is equal to 1 tablespoon dried (granulated). Double Chocolate Chunk and Zesty Orange Loaf (gf)
Little nuggets of chocolate nestle in this dense, moist boiled orange cake which is then topped with swirls of silky chocolate ganache, zesty candied orange and toasted almonds.
2 medium-large oranges
1 cup ground almonds 1 cup caster sugar
¾ cup gluten-free plain flour (we use Sabato) 1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon sea sat 4 large eggs
150 grams Whittaker’s Choc Cross Bun, roughly chopped (33% cocoa)
Chocolate ganache, see recipe below
Quick candied orange, see recipe below
½ cup slivered almonds, toasted
EQUIPMENT: Grease a 5-cup capacity loaf tin and fully line with baking paper.
Put the oranges in a deep pot, cover with cold water and bring to the boil. Reduce the heat and simmer for about 45 minutes or until very soft when gently squeezed. Remove from the water, cut into quarters and leave to cool.
Preheat the oven to 180˚C regular bake.
Once the oranges are cool, remove any pips then blitz in the food processor until smooth. Add the almonds, sugar, flour, baking powder, vanilla, salt and the eggs and blitz again until well combined and smooth.
Tip the mixture into a large bowl and stir through the chocolate.
Tip into the tin and spread evenly. Bake for 45-50 minutes until golden brown on top and a skewer inserted into the centre comes out clean. (The top of the loaf will probably crack but as it cools, it settles back down into a smooth top). Leave to cool completely in the tin.
TO ASSEMBLE: Dollop the ganache on the loaf and swirl with the back of a spoon. Top with candied orange and toasted almonds. SERVES 8 Chocolate Ganache 200ml cream
100 grams Whittaker’s dark chocolate, chopped (72% cocoa) 100 grams Whittaker’s Choc Cross Bun, finely chopped (33% cocoa)
Heat the cream in a small saucepan until just simmering. Remove from the heat, add both chocolates and leave to sit for 2 minutes then whisk to combine. (There will be small pieces of raisin in the ganache). Cool for 2–3 hours until thickened to a spreading consistency. Quick Candied Orange 200ml water 120 grams caster sugar 2 oranges
Put the water and sugar in a medium pot and heat until the sugar has dissolved, stirring occasionally.
Using a vegetable peeler, remove the orange zest in long strips. Add to the syrup, turning to coat then simmer gently for 12 minutes.
Carefully lift out the peel and place in a bowl. Put the syrup back over the heat and simmer for a few more minutes until reduced by half. Pour over the peel and store in the fridge until ready to use.