Emily and I love being part of the Daring Kitchen community, though admittedly, they sometimes throw us some curve balls. This month, we decided to throw one right back!
The challenge for June was to make pâté and bread. Emily and I are pretty open minded, I like to think, but I don’t eat liver and Emily won’t eat liver. Bread can also pose a problem due to Emily’s wheat intolerance.
This challenge was clearly going to need some lateral thinking. The only requirement was that we make a pâté that was baked or refrigerated for a significant amount of time, and was able to be unmoulded onto a serving dish. After flicking through some recipe books, a little light went on in my head. Bing! I decided that we would make a buttermilk pannacotta pâté with French toasted brioche. I also decided to add a little rhubarb to the dish to contrast with the sweetness of the pannacotta pâté.
I used the brioche recipe in June’s edition of Gourmet Traveller. They explain it pretty carefully so I followed their directions to the gram. The only change I made was to substitute spelt flour for the wheat flour. I added 20 percent extra spelt according to our conversion rule. So, instead of the 375g of plain wheat flour in the original recipe, I added 450g of spelt flour.
I was a bit nervous about making bread but it all turned out fine.
I also put the dough in the oven on a very low temperature to prove because it was a pretty cold day.
I mixed the dough using a dough mixer on a hand held beater. The dough was so thick that I nearly broke the machine; there was an unnerving electrical burning smell in the kitchen. I suggest a kitchen aid type mixer if anyone else tries this.
The dough had to prove twice: once in the bowl (above) and once in the tin (below).
Et Voilà! Spelt brioche for all.
To make French toast, simply soak the bread in a mixture of beaten eggs and milk, and fry in butter until crispy.
Buttermilk pannacotta pâté
I made buttermilk pannacotta pâté because I had plenty of cream mixed with buttermilk left over from my failed attempts at making crème fraîche. I had never made pannacotta before, so I was a little unsure about how it would turn out, but all was good. The most important tip to remember, which I have picked up from cooking shows, is to use as little gelatine as possible. The pannacotta should just hold together and not be rubbery.
This recipe is adapted from one by Brigitte Hafner in a newspaper clipping from 2006.
1 vanilla bean, split
2 gelatine leaves
- Put the gelatine leaves in a few tablespoons of water.
- In a smallish heavy based pot, bring the cream, sugar and vanilla bean to just under boiling point.
- Squeeze as much water as possible out of the gelatine leaves and add them to the hot cream. Stir to dissolve.
- Allow the cream to cool slightly and then add the buttermilk. Stir to combine.
- Pour mixture into individual ramekins. Tap the bottom on the bench to remove air bubbles. Place in the fridge to cool and set overnight.
Rhubarb cardamom compote
I know Emily loves rhubarb, so I chose this lovely sharp vegetable to match with the brioche and pâtécotta.
1 bunch rhubarb, sliced
Half a cup of brown sugar
Zest of 1 orange
Juice of half an orange
5 pods worth of ground cardamom seeds (substitute cinnamon or nutmeg)
- In a small to medium saucepan, add the rhubarb, sugar, zest, juice and cardamom.
- Turn to a medium heat and cook for about five minutes with the lid on. Adjust flavours throughout the cooking process as necessary; different rhubarb will have different levels of tartness.
Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.