Main content
Sorry, this episode is not currently available

Baking Bread

Resident chef Nigel Barden is here with today's mouth-watering 'Foodie Thursday' dish. Plus, Simon has another one of your confessions for the collective to mull over.

1 hour, 55 minutes

Last on

Thu 1 Oct 2015 17:05

Music Played

  • Michael Jackson

    Thriller

    • Diana-Michael-Gladys-Stevie (Compilat.
    • Priority.
  • Andreya Triana

    Playing With Fire

    • (CD Single).
    • Counter Records.
    • 001.
  • Burl Ives

    Ugly Bug Ball

  • Space

    Female Of The Species

    • Crush (Various Artists).
    • Polygram Tv.
  • ABC

    The Look Of Love

    • And Then She Kissed Me Vol.1 (Various.
    • Debutante.
  • Adam and the Ants

    Antmusic

    • Fantastic 80's - 3 (Various Artists).
    • Sony Tv/Columbia.
  • Don Henley

    Take A Picture Of This

    • Cass County.
    • Atlantic.
    • 001.
  • Colonel Abrams

    Trapped

    • Now 1985 - The Millennium Series.
    • Now.
  • Wings

    Listen To What The Man Said

    • The 7" Singles Box.
    • MPL.
  • Squeeze

    Happy Days

    • Cradle To The Grave.
    • Virgin EMI.
    • 001.
  • The Rolling Stones

    Undercover (Of The Night)

    • The Rolling Stones - Forty Licks.
    • Abkco.
  • Burl Ives

    I Know an Old Lady

  • Foxes

    Better Love

    • (CD Single).
    • Epic.
  • Electric Light Orchestra

    Livin' Thing

    • Light Years - The Very Best Of ELO.
    • Epic.
  • Bryan Adams

    Brand New Day

    • Get Up.
    • Polydor.
  • Garth Brooks

    Friends in Low Places

    • Garth Brooks - The Hits.
    • Liberty.
  • Garth Brooks

    Friends in Low Places

    • Garth Brooks - The Hits.
    • Liberty.

Plaice Fish Fingers with Tartare Sauce

by Mat Follas from Fish – Delicious Recipes for Fish & Shellfish (Ryland Peters & Small)Ìý

I love a good fish finger/stick & these are some of the best, they’re not perfectly rectangular but then again, neither are fish. ÌýThese goujons have lots of flavour & plaice make the ideal base.

Ìý

Prep time: 10 mins

Cooking time: Ìý15 mins

Ìý

Ingredients

2 slices of white bread

salt, to season

1 heaped tsp smoked paprika

30g / ½ cup grated fresh Parmesan cheese

plain / all-purpose flour (as required)

1 egg gently beaten

vegetable oil, for frying

2 whole plaice (each about 225g/8oz), skinned, filleted & sliced into finger-sized portions

Ìý

Tartare Sauce

100ml / 7 tbsp mayonnaise

½ red onion, peeled & finely diced

1tsp Dijon mustard

15g / 1½ tbsp capers

15g / 1½ tbsp. cornichons, thinly sliced

Ìý

Method

1. Preheat the oven to 180C / 350F / Gas 4.

Ìý

Ìý

2. Make the tartare sauce by mixing all of the ingredients together. ÌýSet aside.

Ìý

Ìý

3. Put the bread slices directly onto the shelf of the preheated oven & bake for 5 mins, until it is crispy & golden. ÌýCool then place in a resealable bag.

Ìý

Ìý

4. Crush to coarse breadcrumbs using a rolling pin, add a generous pinch of salt, the paprika & Parmesan, reseal the bag & shake to combine.ÌýÌý

Ìý

Ìý

5. Transfer to a large plate, & on separate plates, put the flour & beaten egg.

Ìý

Ìý

6. Heat a little oil (about 2mm deep) in a large frying pan/skillet set over a medium heat.Ìý

Ìý

Ìý

7.ÌýDrag the plaice portions through the flour, then the egg & finally the breadcrumbs before carefully placing in the pan.ÌýÌý

Ìý

Ìý

8. Cook on each side for 1 minute, until golden brown, then serve immediately with the tartare sauce.

Ìý

Basic White Bread

byÌýRobert SwiftÌýfromÌýBorn & Bread (Away with Media) available fromÌýÌýÌý

This is the cornerstone of all bread making.Ìý A basic white loaf was the first loaf that I ever baked - & I’ve made millions since.Ìý Once you’ve mastered this, you’ll be on your way & can look forward to successfully tackling more complex bakes, like sourdough or speciality loaves. Ìý

Ìý

Makes 1 x 2lb/900g loaf (2lb Tin is 22cm long x 12cm wide approx), or 2 x 1lb/450g loaves (1lbÌýTin 16x11cm)

Ìý

Prep time: 30mins

Proving time: 3-3.5 hours

Cooking time: 25-45 mins

Ìý

Ingredients

500g strong white bread flour

320ml water

8g salt

5g fresh yeastÌý(or 8-10g of dried yeast, but not Fast Acting)

Ìý

Method:

1. Combine the flour & salt. Set aside.ÌýÌý

Ìý

Ìý

2. Add the 320ml of water to the yeast.Ìý

Ìý

Ìý

3. In a large bowl add the yeasty water to the flour & salt. Do this in stages, mixing with your hands so you can feel how the dough is changing. ÌýIt needs to be well hydrated in the bowl before bringing on to the table to begin kneading.ÌýÌý

Ìý

Ìý

It should be sticky & wet to allow the gluten to absorb the water as it becomes stronger through kneading. You can add up to 40ml more water if needed.

Ìý

Ìý

3. On a work surface start to work the dough vigorously & firmly by stretching it away from you then folding it back towardsÌýyou. ÌýContinue this until the dough takes in any residual water & loses its stickiness, by which time the dough should be firming up & becomes easier to handle (atÌýleast 10mins).

Ìý

Ìý

4. Continue to work it for a further 5 mins then allow it to rest for 5. ÌýThen work it firmly with considerable downwards force &Ìýdon’t be worried if it rips & stretches. ÌýEventually it willÌýbecome like crinkly cabbage.

Ìý

Ìý

5. Rest it for a further 5 mins. ÌýThen work it gently for a minute or two & checkÌýthe dough has a smooth finish,Ìýsits up well on the table & doesn't collapse.

Ìý

Ìý

Check for a gluten window, by simply pinching a small piece of dough & stretch it until it becomes translucent.ÌýÌýThe light should peer through it & it should not tear or snap. If it tears, knead it more.

Ìý

Ìý

6. Then its ready for it’s first prove.ÌýLeave it at room temperature in a large bowl covered in cling film for around 90mins.ÌýThe dough will start to rise.

Ìý

Ìý

7. Knead it for a second time.ÌýÌýThis is referred to as ‘knocking back’.ÌýÌýWe’re looking to do a series of turns & folds.ÌýÌýDon’t spend more than a minute doing this.ÌýÌýNow leave it for its second rest of 2hrs (again in a cling film covered bowl at room temp).

(If the first proving goesÌýquickly & it rises very rapidly, especially if using dried yeast, then reduce the time on the second proving by 30 mins).

Ìý

Ìý

8. The dough should now be ready to be divided, if your areÌýmaking two 1lbÌýloaves.Ìý

Ìý

Ìý

9. Roll the dough out into a rectangle using yourÌýhands & then into a Swiss roll shape, to fit your oiled loaf tin.Ìý

Ìý

Ìý

10. Bake in a preheated oven 230C/ 220C fan/ AGA highest setting.ÌýÌýAfter 10 mins, drop the temperature by 10C.ÌýThe loaf should be golden & risen.

For a 2lb loaf 40-45mins; for a 1lb loaf 25-30mins.Ìý

Ìý

Ìý

11. Turn out onto a wire rack to cool.

Ìý

White Bread Loaf - Â鶹ԼÅÄ Good Food

Prep Time: 60-90mins, incl. 1 hour rising time

Cooking Time: 30-40mins

Ìý

Ingredients

15g/½oz fresh yeast or 2.5ml/½tbsp dried yeast

300ml/½ pint lukewarm milk

450g/1lb strong white flour

1 tsp salt

25g/1oz butter

Ìý

Preparation method

1. Mix the yeast with a little of the milk to get a creamy liquid.

Ìý

Ìý

2. Put the flour and the salt in a bowl & rub in the butter.

Ìý

Ìý

3. Stir in the yeast liquid & the rest of the milk to get a soft dough.

Ìý

Ìý

4. Turn on to a lightly floured work surface & knead until the dough is smooth & elastic, about 10-15 minutes.Ìý

Ìý

Ìý

5. Use plenty of force during kneading. Slam the dough down & use your palm to push it away from you, stretching it, then fold over & turn the dough through 90 degrees. Keep repeating. Use a rubber scraper/spatula to keep adding any wayward dough. Be aggressive & the dough will begin to bind together. 10 mins minimum kneading. When the dough is ready, you can hold it up to the light & stretch it quite thinly, to create a window. If it tears, knead it more.ÌýÌý

Ìý

Ìý

6. Put in a clean bowl & cover with clingfilm. Stand in a warm place for 1 hour to rise.

Ìý

Ìý

7. Heat the oven to 220C/425F/Gas 7. Lightly oil a 1kg/2¼lb bread tin.

Ìý

Ìý

8. Turn the dough on to the work surface again & knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin & place in the tin. Cover with a clean tea towel & allow to rise back up again, about 15 minutes.

Ìý

Ìý

9. Bake in the oven until golden & risen, about 30-40 minutes. The base of the loaf should sound hollow when you tap it. Turn on to a wire rack to cool.

Broadcast

  • Thu 1 Oct 2015 17:05