I had a long long weekend and decided to spend some of it working out how to cook naan bread. My first attempt didn’t turn out too badly and I’m certainly willing to have another go. The tricks so far:
- It is a sticky dough. Use flour on your hands.
- Use a mix of strong flour and plain flour. It makes it a little more stretchy.
- Be prepared to hurt your pan. You need to cook it hot, so use an old pan or make sure you have a real cast iron skillet that can take being super hot.
We found that this went fabulously with our Indian Spiced Lamb Racks
Hollandaise Sauce is one of those things that I’ve always ran away from. Too much whisking, too high a chance of scrambled eggs, and way too much effort for a little bit of sauce.
This morning however my wife decided that she would like soft poached eggs with smoked salmon for breakfast and I thought that I might as well go the whole hog and make some hollandaise sauce to turn it into a Salmon Eggs Bennedict. I decided that I must be able to make a decent hollandaise in a food processor to save all that whisking, sweating and double boiler action and after searching the web for a few different ideas this recipe is what I came up with. The resulting sauce was a nice consistency and made way too much for what I needed at the time – perhaps enough for six serves – so I’ll have to work out how I can reheat it to use another day.
I’ll post some pictures next time I make it.