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Ghee « Hand to Mouth | A Blog About Food

Posts Tagged ‘Ghee’

Chana Daal

Monday, April 2nd, 2012


One of the great things about working at the E5 Bakehouse has been hanging out with people from other parts of the food world. One of the crew who I’ve particularly enjoyed getting to know is Ruth. She’s one of those types who seems to have led an incredibly full life, and has been everything from a chef at (arguably) London’s first gastro pub, The Eagle, to a tattoo artist, and a bunch of other stuff in between.

Luckily for us, she’s landed at E5 after a 10 year stint as a private chef in Ibiza, and we’ve all been enjoying her cooking immensely. For me, amongst my favourite stuff that she cooks are her daals. They are never quite the same, but she riffs around a basic formula and then tweaks it depending on whats on offer. Anyway,  she’s now got me craving daal at home, so I asked her for the recipe, and this is it. Or rather an approximation of it. I’ve tweaked it myself a few times, and whilst I’ve not quite reached Ruth’s pinnacle of daal domination, I’ve been pretty pleased with this version.


250g Chana Daal

3 cloves of garlic

2 green finger chillies

1 inch piece of fresh ginger, peeled

1 bay leaf

1 tsp cumin seeds


Keema Naan

Thursday, August 4th, 2011


Going back in time a bit, on the last day of the bread section of my course we had a flat bread day. We made pitta, pizza, lavash and naan breads. Knowing we were going to make them, I thought I’d give my course mates a little taste of ‘home’ by making some spiced fillings for a few of the naan. Well everyone knows how much us Brits love a curry.

The breads are made with a whole wheat biga, which is a (typically) Italian stiff pre-ferment, although I imagine the Indians would use hunks of ‘old dough’ to add flavour and a bit of leavening. As the biga is made of whole wheat and has a wee bit of yeast in it, you don’t need to make it the night before, just a few hours before you make your final dough, which has a 3 hour bulk ferment, so you’ll need to get a bit organised.

I made the meat (keema) filling for the carnivores and a vegetarian version for the herbivores and we baked the breads in the schools wood fired oven, which I’m guessing most of you out there don’t have. Don’t worry, you can cook them in your oven at home. Just make sure it’s as hot as Hades, and that you bake the naans on something solid and heat retaining like a pizza stone or heavy roasting tin.


Ingredients (makes 4)

For The Bread

380g White Bread Flour

30g Whole Wheat Flour

170g Water (temp of around 26c)

16g Ghee or melted butter

12g Salt

1g Instant Yeast

160g Goat or regular low fat Yoghurt

225g Whole Wheat Biga (see below)

More Ghee / Butter for brushing the bread with

For The Keema

400g Minced Beef