Festive Recipes from 5 O Clock Apron
Frying Pan Pizzas with Soft Goat’s Cheese, Sprouts, Hazelnuts and Honey
Frying pan pizzas to any rival stone baked, professional pizzas. Crisp golden dough with a chewy interior, the soft goat’s cheese, sprouts, hazelnuts and honey all work beautifully on the pizzas here. This recipe is easy to upscale, make twice the dough and fry more sprouts and use more of the goat’s cheese and remaining ingredients. Work in batches, assembling each pizza as you remove it hot from the pan before cutting into wedges to serve. Enjoy.
Makes around 4 pizzas
500g strong white bread flour
1 tsp. salt
7g dried yeast
325ml warm water
Olive oil + extra to serve
300g sprouts, trimmed and thinly sliced
2 x 125g plain goat’s cheese log
30g hazelnuts, lightly toasted and roughly chopped
1 – 2 tbsp runny honey
1 tbsp. picked thyme leaves
Salt and freshly ground black pepper, to taste
- In a bowl mix together the flour, water, 1 tbsp. olive oil and the yeast to form a dough. Mix well for 5 minutes, then add ½ tsp of salt kneading for a good few minutes more on an oiled worktop until smooth and elastic. Alternatively use a dough hook on an electric mixer. Put the dough to one side covered in a bowl somewhere warm for around 1 hour to prove.
- In a frying pan over a moderate heat, fry the shredded sprouts in 1 tbsp. olive oil with a big pinch of salt for around 1 ½ minutes until softened. Remove from the heat and put to one side on a plate.
- Divide the dough into four even balls and on a lightly oiled or flour dusted surface roll each out into a disk approximately 20cm in diameter and 1cm deep.
- Over a high heat, get a large frying pan very hot with enough olive oil to cover the base of the frying pan with around 1cm of olive oil. Have some kitchen tongs at the ready. With the oil very hot, shimmering almost, use the tongs or use your hands to carefully lower the pizza dough into the hot oil, laying the disk down away from you in case you splash any of the hot oil.
- Work in batches, use the kitchen tongs to press the centre of the dough down as it bubbles up and away from the pan. Cook for about 1 ½ – 2 minutes on the first side or until puffed and golden brown. Then use the kitchen tongs to carefully flip the dough and cook the other side for about 1 ½ – 2 minutes more. Remove the pizza from the pan and drain on paper towels. Repeat process with the remaining pizza dough.
- To each pizza add ¼ of the cooked sprouts, ¼ goat’s cheese, ¼ of the hazelnuts, ¼ of the thyme, a good drizzle of the honey and a slick more olive oil to each pizza and finally some more salt and freshly ground black pepper, as necessary, to serve.
Filo Parcels with Mincemeat, Goat’s Cheese & Pistachio with a Cardamon and Rum Whipped Goat’s Butter
A heady mix of festive flavour in this recipe with intensely sweet mincemeat complimenting the fresh clean goat’s cheese baked here as a crisp filo parcel all dusted with icing sugar and pistachios, certainly one to rival the very best mince pie. Served warmed with the whipped goat’s butter, scented with rum and cardamon, this is an elegant pudding or afternoon treat. This recipe is easy to upscale, simply one sheet or filo with a scattering of goat’s cheese pearls and a tbsp of mincemeat per parcel to bake. The butter is very rich, any leftovers will keep well in the fridge for up to a month.
Makes 4 parcels
4 sheets of filo pastry, use 1 sheet per parcel
175g goat’s butter, softened
80g icing sugar, + extra to dust
20g soft light brown sugar
Pinch of ground cardamon
2 tbsp rum, or use whisky or brandy
100g goat’s cheese pearls
4 tbsp. or approx. 80g mincemeat
1 orange, zest
40g pistachio, roughly chopped
- In a small pan over a moderate heat melt 75g of the butter then remove from the heat and put to one side and keep warm.
- Preheat the oven 180°C
- Using an electric mixer add the remaining 100g softened butter along with the icing sugar and soft brown sugar and beat until smooth and creamy, at least 4 – 5 minutes on high speed. Finally, add the cardamon and the rum, 1 tbsp at a time, mixing continually as you do. Put the whipped butter to one side in a serving bowl. If you find the butter splits, remove from the bowl of the mixer and add another heaped tbsp icing sugar to the bowl of the mixer and beat in the butter, 1 tbsp at a time, until all it is all incorporated.
- On a clean dry work surface lie one sheet of filo pastry horizontally then brush liberally with some of the melted butter. To one half of the buttered brushed sheet of filo add ¼ of the goat’s cheese pearls and dot with 1 tbsp of the mincemeat. Fold the filo on half, sealing the mincemeat and goat’s cheese in the pastry. Brush the sealed half of filo pastry with more melted butter and fold in half again to create a smaller rectangle shaped parcel. Repeat with the remaining filo, mincemeat, goat’s cheese and melted butter to create 4 parcels. Brush the top of each parcel with any remaining butter. Place side by side on a baking tray lined with greaseproof paper.
- Cook the parcels in the hot oven for 12 – 14 minutes until crisp and golden. Remove from the oven and add ¼ of the pistachios and ¼ of the orange zest to the top of each parcel and then dust each liberally with extra icing sugar.
- Serve warm with the whipped cardamon and rum butter.
With thanks to 5 o Clock Apron for creating these recipes for us.