Sunday, September 15, 2013

Meat Loving Quiche Man

I stumble across many wonderful (some weird) things on Twitter, the latest being the Sunday Bake Club.
 
While they began in January this year, I've only been following for about the last month.

The concept is fantastic -- on Sunday bake something to team with the week's theme. How simple could it get?
 
Each Sunday evening, my Twitter feed is filled with amazing looking baked goods and great conversation with some friendly mostly United Kingdom based bakers.
 
Check out their blog to see some of the past themes. We may need to ask if we can have a sister city program for Australia.
 
This week's theme is Bakes for the Boys, so being a boy I thought I was at least halfway there.

Thinking about this theme amongst debating the gender politics of a sausage roll I kept getting a repeated phrase in my head "feed the man meat".
 
I tried avoiding going down the stereotypical cave man road which ignores the metrosexual quiche men amongst us, but by combining the best of both worlds I created the Caveman's Quiche, Man! 
 


I couldn't resist prettying it up with a pancetta flower
 
Caveman's Quiche, Man!
 
Pastry
Ingredients
  • 200g plain flour
  • 100g unsalted butter
  • 50ml water
  • Pinch of sea salt
Method
  • Finely cube the butter
  • Add butter, flour, salt to the bowl of a food processor
  • Process on high for about 20 seconds till it looks like breadcrumbs
  • Add water and process for about 1 minute till it comes away from the sides and forms a ball
  • Wrap in cling wrap and rest in the fridge for 30 minutes
  • Grease 25.5cm x 6cm deep quiche/pie tin with removable base
  • Flour work surface and roll pastry out to about 1/2cm thick
  • Line the tin a bit higher than the sides to allow for shrinkage
  • Blind bake for 10 at 180º C 
  • Remove the beads/beans and bake a further 10 minutes
  • Now it's ready for the filling
  • Make the pancetta flowers while pastry is baking

Pancetta flower
6 slices of round hot pancetta
Method
  • Place 4 slices pancetta flat on a greased tray
  • With remaining 2 slices curl each tail around to look like a flower and place on top of the round end as per picture below
  • Bake for 10 minutes at 180º C
  • 1 flower is only there as a back up and can be a cook's treat

Filling
  • 6 pork sausage
  • 6 short cut rasher free range bacon
  • 160g hot Calabrese salami
  • 150g ham cubed
  • 12 eggs
  • 200ml sour cream
  • 100g parmesan shredded plus 25g extra for topping
  • 4 spring onions chopped
  • 25g grated cheese

Method
  • Pinch and twist the sausage in the skins then slide out to make little balls of sausage
  • Roughly slice the bacon
  • Roughly chop the salami into 1cm pieces
  • Fry sausage balls on a medium heat for about 10 minutes
  • Repeat with bacon and salami
  • Cut the ham into 1 cm cubes (I asked for a 1cm thick slice at the deli)
  • In a mixing bowl add the eggs, sour cream, parmesan and spring onions and combine
  • I didn't add any salt as I thought there was already enough in the meat and cheese
  • Fill the pastry case with the meats
  • Fill with egg mixture
  • Sprinkle with extra parmesan
  • Bake at 160º C for about 1 hour (I checked every 20 minutes)
  • Sprinkle on additional cheese and bake for an extra 5 minutes (I was thinking about a meat lovers pizza when I did this)
  • Serve topped with pancetta flowers
  • Note I treated today a bit like a Bake Off technical challenge where all the recipe was missing because I was making it up. Next time I would add about 2-3 tbsp. of flour to the meats so that it can soak up some of the juices without having to over bake the quiche  










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