We were planning a Gothic Style Hogmany this year and part of my menu required pitta breads for my chilli, and the only decision that was easy was they had to be black. They turned out rather good I have to say, it creates a great visual and talking point at the table, so here is the recipe.
7g dried yeast packet
300ml warm water
1 tbsp olive oil
1 tsp salt
250g plain flour
250g wholemeal flour
3 tbsps activated charcoal powder
Mix the yeast and water together and leave to stand until frothy (about 10 mins), then add the oil
Sieve the flours into a mixing bowl with the charcoal powder and salt then mix.
Slowly add the wet mixture and knead for about 10 mins (preferably in a mixer using the dough hook)
Cover and leave to prove in a warm place until doubled in size (approx 2-3 hrs)
Preheat your oven to 230 deg and heat either a pizza stone or flat baking tray
Once proved punch the dough down and divide into 12 pieces, allow to prove for a further 30 mins-1hr
Roll out each piece to about 1cm thick and cover with a damp tea towel until ready to bake
Place each piece onto the preheated tray or stone and allow to puff up in oven, this should take about 3-5 minutes depending on size and thickness.
Remove and allow to cool then gently let out the hot air.
So my experimenting with Black Food continues……………another successful outcome! Don’t you just love it when a plan comes together nicely.
Makes approx 12 Mini Buns
250g Strong White Flour
1 tsp salt
2tbsp activated charcoal powder
25g caster sugar
7g sachet yeast
70ml warm milk
2 large eggs
125g unsalted butter at room temperature
1 egg for wash with 1 tsp charcoal powder
Method for Brioche buns:-
Sift the flour into a large bowl and add the charcoal powder. Add the salt and sugar. Mix together.
Mix the eggs with the warm milk and add the yeast, allow to stand for approx 5 minutes until it starts to go frothy.
Add the milk/yeast mixture to the flour and mix on level 2 of your stand mixer for about 2-3 mins. Then turn up to level 4 (medium speed) and mix for about 10 mins or until you get a glossy elastic dough.
Add the softened butter and mix for a further 5 mins. If the dough is too soft and sticky just add some more flour 1 tbsp at a time.
Lightly oil a large bowl and tip the dough into it.
If your oven has a rising programme, turn on and leave to rise for about 2-2.5hrs, if not cover with oiled clingfilm and leave in a warm place.
Punch down the dough and place onto a worktop, divide the dough into small sections about 22-25g sizes.
Take into your palm and using your other hand roll to make a small ball. Place onto a baking tray with parchment paper, leaving enough space in between to allow expansion. Prove again for a further 2 hrs or until doubled in size.
Mix the beaten egg with 1 tsp charcoal powder for the wash, lightly brush the wash over the buns.
Preheat an oven to 180 deg and bake for about 15 minutes.
Chilli Chicken Burgers
2 Chicken Breasts
1 tbsp paprika
1 tbsp chilli flakes
1 tsp salt and pepper to taste
handful of breadcrumbs
Place the chicken into a food processor and pulse until broken up – you don’t want it to fine.
Add in all other ingredients and pulse to mix through
Divide into equal portions to fit the burgers and place on a baking tray, place in fridge for at least 30mins -1 hr.
When ready preheat the Crisper plate for 2 mins and place the chicken burgers on, using dynamic crisp setting cook for about 10 mins until browned and cooked. If you don’t have a Crisperplate either cook on hob using fry pan or grill under medium heat.
Once the brioche buns are ready allow to cook then slice in half and start to assemble your burger.
So….my planning for New Year starts now….this year we have hired a lovely big house where all the family will gather. We always have a theme and this year it’s Gothic Style.
So my experimenting has started, firstly with meringues…..oh they look amazing. I purchased some Activated Black Charcoal Powder to experiment with, brilliant stuff.
I used my Meringues recipe, which has always worked, and I added about 4 heaped tsp of charcoal powder to get a really dark colour.
I crushed meringues up once baked then 1 layer in jar of meringue and fresh raspberries then spoon some vanilla yoghurt in, then a second layer of meringue and raspberries then yoghurt then top with a final layer of meringue and raspberry. Finish off with some raspberry sauce. Oh so yummy!