We used to kid ourselves, but we recently came to terms with the truth that we visit this restaurant because of the dessert. Or more exactly, The Dessert, as there’s only one, the Kinako French Toast:Continue reading “Shack-Fuyu”
We attended this afternoon workshop at their Borough Market baking school a few weeks ago. It was actually my Christmas present, but we have been so busy lately that we could only find time in March to do it!
It was really fun, the teacher was absolutely phenomenal and enthusiastic, and I am really embarrassed to admit that I did not remember her name, but thank you, Teacher!
I was a bit scared about baking because I have tried to bake breads in the past and they always ended up really flat and tough. But the workshop helped me realise what my main issues were:
- not enough time or the wrong environment for the yeasts to do their business,
- often, the capital sin: adding more flour instead of kneading more when the dough is sticky.
- I wasn’t really kneading!
And now I’m not terrified about baking anymore! 🙂
I cooked these loosely following this recipe from Felicity Cloake.
Except for the fact that I halved the amounts for the batter, changed the types of flour, and also didn’t use the suggested savoury fillings. Hence the bastardisation 😂
Ingredients (for 3 very generous portions)
- For the batter:
- 50 g strong wholemeal flour
- 50 g semolina flour (I wanted to get rid of it)
- 125 g oats, both rolled and whole mixed (I didn’t bother grinding them)
- 125 ml milk
- 100 ml almond milk
- 225 ml water
- 5 g yeast
- Coconut oil (for frying)
- For the filling and garnishing:
- One apple
- One banana
- Agave syrup
- Coconut shavings
Preparation (30 min preparing + overnight + 30 min cooking)
- Mix the flours and oats together in a bowl
- Add the milks and water to a pot and warm it up “to blood temperature”. I used a thermometer to make sure it wouldn’t go past 35 C, as I’m too scared to tip my finger into the pot
- Then take a bit of liquid aside into a small container, and mix the yeast there, cover and wait until it gets bubbly when the yeast starts working
- Then tip the yeast mix into the pot, dissolve well into the liquid
- Pour the liquid into the flours bowl, and mix well
- Cover it with cling film, and leave the bowl outside for an hour so the yeast can do its bubbly thing before putting it in the fridge overnight, or put it in the fridge straight away. I actually left it outside for about 4 hours because I was curious as to what would happen.
- Next morning the batter will be beautifully bubbly. But we’ll gently mix it before we fry it, to make sure all the oats are distributed evenly.
- Thinly slice the fruits we’ll use for the filling. I used a banana and an apple.
- Put oil on a pan (I am terrible, so I used coconut oil) and bring to a high heat.
- When it’s hot, pour enough batter to form a not-super-thick pancake. Also add a few fruits in.
I feel this batter is quite unlike normal pancake batter, it is less liquid and it gets quite bubbly, which I enjoyed witnessing.
- When it looks as if the underneath side is pretty cooked, carefully fold the pancake in half (be careful with the filling not being in the way—it helps if you make sure they’re all in one side only) and lightly squeeze it with the spatula to make sure the batter is well distributed.
- You might want to flip the folded oatcake a couple of times until it looks done (magically, they don’t seem to burn as easily as pancakes).
- Then remove to a dish, and move on to the next oatcake, until all the batter has been consumed.
- I garnished them with some cinnamon, coconut flakes and agave syrup (I’m really terrible, yes).
Sorry to all Staffordshire natives I might have terrorised with this recipe, but we just didn’t have any bacon at home this morning and the shops opened at 12 as it’s a Sunday 💁🏻
But to be quite honest, they were great and they worked nicely with the cold brewed coffee that my partner prepared, so I have zero regrets 😜