INGREDIENTS
Crumpets
900 ml warm milk
4½ teaspoons caster sugar
3 packets of Edmonds dry yeast
1.125 kg strong flour
12 g salt
1½ teaspoons baking soda
700 ml warm water
Clarified butter, to cook
Lemon and Thyme Mushrooms
1 lemon
1 tablespoon fresh thyme, chopped
2–4 tablespoons olive oil
1kg button mushrooms
Salt and freshly ground black pepper to taste
4 tablespoons grated parmesan
½ teaspoon confit garlic
⅓ cup cream
Salt and freshly ground black pepper to taste
Fresh oregano, to serve
Miele Accessories
METHOD
Crumpets
- In a bowl, combine the milk and sugar and sprinkle yeast over, let stand for two minutes (the mixture should start to bubble).
- Mix the flour and salt into the foaming mixture with an electric beater on medium speed until a soft dough forms.
- Place the dough in a bowl and cover with cling wrap. Place into the Steam Oven and steam at 40°C for 10 minutes.
- Add baking soda to the warm water and pour into the bowl with dough mixture. Return to electric mixer using a whisk attachment. Beat on slow speed then increase to high as it thickens and continue until it is a smooth batter (approximately 10 minutes).
- Pour the dough into a large bowl and cover with cling wrap. Place it back into the Steam Oven and steam at 40°C for 15 minutes, or until doubled in height.
- Melt 1 tablespoon of clarified butter into a frying pan over low heat, Induction setting
- Place three metal rings into pan. Pour ½ cup of mixture into each ring. Cook on low heat for 5 minutes.
- Sometimes a skin will form over top as they are cooking and bubbles will struggle to come through, carefully lift off the skin with a palate knife. Once the bubbles have risen to surface place a square of foil over the top of the mould for 30 seconds until it sets.
- Take off foil, mould and flip and cook other side until golden, approximately 2 minutes.
- Remove and allow to cool on a cooling rack. Repeat with remaining mixture. Then toast.
Lemon and Thyme Mushrooms
- Pre-heat oven on Fan Plus at 200°C.
- Zest the lemon, reserving the juice for later. Combine the zest, thyme the olive oil.
- Clean and slice the mushrooms and place them in a single layer on a baking paper lined baking tray. Drizzle with half the olive oil mixture and season with salt and pepper.
- Cook for 10 minutes. Remove from the oven and sprinkle the parmesan over the mushrooms then return to the oven for another 5 minutes (or until the cheese is lovely and golden).
- Remove from the oven then drizzle the remaining olive oil mixture and some lemon juice, to taste, over the mushrooms.
- Place the mushroom in a medium saucepan with the cream and cook down for 5 minutes, on medium heat, Induction setting 5.
To serve:
- Serve on toasted crumpets and sprinkle fresh oregano over just before serving.
Notes:
- Use clarified butter as normal butter will burn in the pan as you are cooking for such a long time. To make clarified butter, cook very slowly for a long time until the milk solids go to the bottom and the clarified butter is on top. The sugars in the milk solids are what burns.
APPLIANCE / FUNCTION
Kim Evans
Kim Evans started Little & Friday from humble beginnings in 2007. She occupied a small vacant butcher's shop in the depths of Auckland Suburbia. With the help of friends and family she began prepping all week, baking up a storm on Thursday and opening up the doors to her kitchen only on Fridays.
Little & Friday is not so little anymore. Kim operates four bustling stores open 7 days a week across Auckland. These stores attract many other like-minded people who share the same passion and love for food as Kim does.
