Cheese-Stuffed Naan

A delicious, cheesy naan made using simple ingredients, perfect for using up leftovers!

Cheese-Stuffed Naan

Ingredients

For the Filling:

• 100g cream cheese
• 50g feta cheese
• 1 cup mashed potato
• Salt and pepper, to taste
• 1/2 tsp dried parsley

For the Dough:

• 1 1/2 cups self-rising flour
• 1/2 cup yogurt
• 1/4 tsp salt
• 1 egg (for egg wash)
• Water, as needed

Instructions

1. Prepare the Filling:
   In a bowl, mix together the cream cheese, feta, mashed potato, salt, and parsley. Set aside.
2. Make the Dough:
   In a large mixing bowl, combine the self-rising flour, yogurt, and salt. Mix until a dough forms. If the mixture is too dry, add water, 1 tablespoon at a time, until you achieve a soft, pliable dough. Knead until smooth.

• Divide the dough into 6 equal portions.
• On a floured surface, roll each piece into a 6-inch circle.
• Spoon some filling into the center of each circle.
• Bring the edges together to seal, then gently roll it out again into a 4-5 inch circle.

• Preheat your oven to a high temperature.
• Place the stuffed naan on a greased and floured baking tray.
• Brush the tops with egg wash and sprinkle with sesame seeds if desired.
• Bake until golden brown and puffy.

Enjoy warm, straight from the oven!

Note: Feel free to toss in any other leftovers you have on hand—get creative and see what delicious twist you come up with!

Lockdown Flatbread 2 Ingredient Naan

Lockdown Flatbread

2 Ingredient Naan

I call it lockdown flatbread/Naan because this was a very popular recipe during Covid lockdown. Yeast was very difficult to get find, therefore this recipe was perfect. I wasn’t sure about it at first, I was pleasantly surprised. The Naan were soft, fluffy and delicious. I don’t think I’ll be buying ready made naan again.

Ingredients

• 4 cups self-rising flour
• 1 ½ cups yogurt
• 1 tsp salt (optional)
• water (if needed)

Method

Combine the self-rising flour, yogurt and salt if using in the bowl. Mix the ingredients until the dough starts to form this can be done by hand or with an electric mixer with a dough hook. If the dough is dry, add 1 tablespoon of water. Continue to knead and bring the dough together. If the dough is still not coming together , add more water till you have a soft dough.

Place the dough out onto a large, lightly floured surface. Divide the dough into 10 equal pieces. Roll each piece gently out until it is about 1/3 inch in thickness and has a 6-inch diameter. Dust with plenty of flour as you roll because the dough may stick.

Place a griddle pan or frying pan on high heat and let it get hot. Cook the flatbread/naan on each side for 2 minutes. Naan should puff up and have a light char. If desired, brush each side with olive oil or butter and sprinkle with a pinch of sea salt.

Variations

Garlic Naan
Once the first side of the naan is cooked, flip the naan over and brush the cooked side with olive oil, sprinkle with about 1/4 teaspoon of coriander and 1/4 teaspoon of garlic. When the second side is cooked, flip the garlic side onto the griddle surface for just a few seconds.

Sesame Naan

To make sesame naan: brush with a little olive oil when the naan is done cooking and sprinkle 1 side with sesame seeds. Place the sesame seed side of the naan onto the cooking surface for just a few seconds to seal the sesame seeds into the surface of the naan.

Chilli Naan
To make chilli naan: brush with a little olive oil when the naan is done cooking and sprinkle 1 side with chilli flakes. Place the chilli flakes side of the naan onto the cooking surface for just a few seconds to seal the chilli flakes into the surface of the naan.

Enjoy x

Chicken Buns

Chicken Buns are soft buns with a delicious chicken filling, perfect for picnics, packed lunches and just about any trip where a portable snack is necessary

Chicken Buns

CHICKEN FILLING:

• 1kg chicken breast or thigh
• 3 tbsp oil or butter
• 1 onion
• 2 tsp ginger garlic paste
• 1 tsp green chilli paste
• 2 tsp coriander powder
• ½ tsp turmeric
• 1 tsp  cumin powder
• 1 tsp salt, or to taste
• ½ tsp pepper
• 2 tbsp mayonnaise (optional)

To make the filling

1. Chop the chicken into small pieces, I use chicken thigh because it stays moist.
2. Chop the onion and add it to a pan over a medium flame with the oil or butter. Let them saute for about 10 minutes.
3. Add the chicken and spices, mix well and cook on medium heat till chicken is cooked and there is no liquid left in the pan.
4. Then, allow to cool and add in the mayonnaise if using and stir well.
5. Cool completely before filling the buns.

Bread Roll Recipe

·      1kg plain flour

·      3 tsp salt

·      3 ½ tbls sugar

·      3 tbls milk powder

·      ¼ cup marg/butter

·      2 pks yeast

·      550 ml luke warm water

·    egg for egg wash

to make the rolls

1. Mix dry ingredient together , then rub in marg/butter, pour in water as needed to form into a soft dough.
2. Knead until smooth
3. Place into oiled bowl and cover. Allow to rest for 15mins.
4. Knock down divide into small balls.
5. Roll into a small circle, Spoon 2 or so tablespoons of filling into each circle. Seal the buns by flipping the sides over the filling and pinching them together. Place rolls onto greased tray with seam at the bottom. do not overfill as the buns will split open when baked.
6. Allow to prove for 40 -50 mins or until doubled in size, in a warm place.
7. Then brush with egg and bake for 12- 15 mins G Mark 6
8. Serve warm or cold.

Steak Sandwich

Steak sandwich
Ingredients

For the steak

• 2 steak , 1- to 1-1/2 inches thick
• 2-3 tablespoons vegetable oil (depending on the size of your pan)
• 3 tablespoons unsalted butter , divided
• 3-4 large garlic cloves smashed and peeled
• 2-3 sprigs fresh herbs , such as rosemary or thyme
• kosher or sea salt and freshly-cracked black pepper

For sandwich

• 4 ciabatta rolls (about 6-inches in length) , split in half lengthwise
• 8 ounces sliced mushrooms
• 1 tablespoon unsalted butter
• 1/2 cup caramelised onions
• Rocket or other salad leaves
• kosher salt and freshly-ground black pepper
• 4 cheese slices

Mayo

• 1/2 cup mayonnaise
• 1 tablespoon full fat yogurt
• 1 large garlic clove , minced
• 1tsp horseradish or mustard
• kosher salt and freshly-ground black pepper

Instructions

Prepare ahead.

Onions
Make the caramelized onions by cooking sliced onion on a low heat with some butter till onions are soft and golden.

Mushrooms

Sauté mushrooms in pan over medium-high heat, with butter, a pinch of salt and pepper. Sauté until the liquid is released and evaporated and the mushrooms are beginning to brown around the edges. Remove from the pan and set aside.

Make the Mayo

In a bowl, whisk together mayonnaise, yogurt , garlic, horseradish or mustard and a pinch of salt and pepper. Cover and refrigerate for at least 30 minutes for the flavors to infuse.

Steak

1. Remove steak from the refrigerator 40-60 minutes before cooking. Pat the surface dry with a paper towel. Season both sides with salt and pepper. Let stand at room temperature until ready to cook.

2. Heat a large cast iron skillet over high heat until very hot.

3. Pat the steak dry again and add it to the pan with tongs. Let it cook for 2 minutes, then flip it to the other side to cook for 2 minutes longer.

4. Flip the steak again and add 2 tablespoons butter to the sides of the pan, letting it melt until foaming. Start to baste the top of the steak with the hot butter, gently tilting the pan if needed to collect it with your spoon. Continue cooking and basting for about a minute before flipping the steak again.

5. Add the remaining 1 tablespoon of butter, garlic cloves, and herbs to the pan. Continue basting the steak with the infused, browned butter a few times. Cook less for medium rare or a little longer for medium.

6. Transfer the steak to a plate and cover with foil. Rest for 10 minutes before slicing and serving, drizzling with any juices and a little browned butter from the pan. Sprinkle the sliced meat with a pinch of coarse sea salt, if desired.

Assemble the Sandwiches

1. Spread a little bit of the mayo on the bottom of each ciabatta roll. 1/4 of the sliced steak, sautéed mushrooms, and caramelized onions. Top with cheese, place under a grill till cheese begins to melt If desired then Layer each with a few rocket or salad leaves, spread a little extra mayo on the top half of the roll.

2. Sandwiches are best served immediately, while the steak is still warm.