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Snezana Calic Bread Herbed and Avjar Flavoured Butter masterchefaustralia recipe bread butter
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=3fUAYPEeZ-4
Ingredients • Bread • 150g warm water • 200g flour • 1 tsp sugar • 5g instant yeast • 5g salt • Plain Butter • 1L cream (minimum fat content 35%) • Herbed Flavoured Butter • 1/3 of Plain Butter • half bunch parsley leaves, finely chopped • 3 anchovies • 2 garlic cloves, grated • 1 zest and juice of one lemon • salt • olive oil, parsley leaf and an anchovy for garnish • Ajvar Flavoured Butter • 1/3 of Plain Butter • 1 capsicum • 2 small chillies • 3 garlic cloves • olive oil • salt and pepper • 5 slices prosciutto • Method • Preheat oven to 40°C. Line a baking tray with baking paper. To make the Bread, mix warm water and sugar until sugar dissolves. Add yeast and set aside for 5 minutes, or until yeast is activated. In a meantime, mix the flour and salt in a medium bowl. Add the activated yeast mixture and mix together with a spatula until you get soft and sticky dough. Cover with a clean tea towel and let it proof in warm oven – the dough should be doubled in size after 45 minutes. Increase oven temperature to 250°C. When ready, place dough on a clean floured bench and gently knead to form a soft dough. Shape the bread into different shapes such as a square, roll or small baguettes. Place onto a baking tray. Cover with a clean tea towel and allow to sit for another 10 minutes or until oven has reached temperature. Place a small heatproof bowl with water on the bottom rack of the oven. Dust bread with flour and score with sharp knife. Place bread in the oven and bake for 10-12 minutes or until nice and golden. Take it out and cover with clean tea towel for 5 minutes. • For the Plain Butter, place cream in the bowl of a stand mixer with whisk attached. Start whipping on a slow speed until it reaches soft peaks, then increase speed to high and beat until it splits, and the butter and water have completely separated. Squeeze as much liquid as possible from the butter and transfer to a bowl filled with water and ice. Leave butter in ice water for 5 minutes, then squeeze excess water and transfer to a sealed container. • For the Herbed Flavoured Butter, mix all ingredients with stick blender and set aside in a metal bowl in the fridge. When serving, garnish herb butter with a whole anchovy and some chopped parsley leaves. Drizzle with olive oil. • For the Avjar Flavoured Butter, start by blistering capsicum and chillies on the flame of a gas stovetop until completely charred. In the meantime, slice garlic and add to small saucepan with enough olive oil to just cover the garlic. Warm gently on a low heat for 5 minutes. When capsicum and chillies are charred, peel and chop, then add to the garlic and olive oil. Add salt and pepper and cook for 10-15 minutes until soft. Strain into a stick blender cannister and puree ingredients with a stick blender. Allow to cool. In the meantime, place the prosciutto in a small fry pan on a medium heat. Cook both sides until crispy. Transfer to paper towel to cool. When cooled, add 1/3 of plain butter to the capsicum mixture and blend together until smooth and incorporated. Break the crispy prosciutto (reserving a piece for garnishing) into small crumbs and add to butter mixture. Stir to combine. Transfer to a metal bowl and place in the fridge. When serving, garnish Ajvar butter with crispy prosciutto • Recipe link: https://10play.com.au/masterchef/reci... • #Bread #butter #StarterRecipe #CookingTutorial #CookingAtHome #MasterchefAustralia #MasterchefRecipe #MasterchefInspiration #CookingChallenge
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