Caravan’s Jalapeño Cornbread

Caravan's Jalapeno Cornbread - The Bearded Bakery

It’s a tough balance at the moment between writing posts that are relatively timeless and acknowledging that the reason we’re cooking and baking so much at the moment is because of a pandemic that’s forcing people all over the world to stay home. One of the things we’ve really been missing is eating out, so we’ve been trying to bring some of our favourite dishes into the home, resorting one weekend to actually having an NYC themed weekend complete with homemade pizza, bagels and a DIY dive bar in the living room.

Jalapeno Cornbread - The Bearded Bakery

One of the dishes that’s been missed, but relatively simply to replicate at home, was the jalapeño cornbread from Caravan in London. It’s a versatile cornbread, perfect as a side, a snack or as we served it, for brunch; fried, covered in chipotle butter, spring onions and fried egg.

A good cornbread recipe shouldn’t be difficult. It’s a simple mixture of polenta/corn flour (not cornflour, that’s a whole different thing), sweetcorn and jalapeño peppers. The main recipe simply calls for spring onions (scallions) mixed through, but if you replace some of that with chopped jalapeño peppers it gives an excellent spicy kick.

Jalapeno Cornbread with Chipotle Butter - The Bearded Bakery

We serve this with a simple chipotle butter, just like the one they do at Caravan. You can find the recipe for both in their cookbook, but we only had chipotle paste to hand rather than chipotle chillis themselves, and it worked just as well with that.

Caravan's Jalapeno Cornbread - The Bearded Bakery

Caravan’s Jalapeño Cornbread

A quick and easy cornbread for a side or brunch.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Servings 1 Loaf

Ingredients
  

  • 60 g butter melted
  • 3 eggs
  • 400 ml milk
  • 170 g polenta
  • 80 g strong white bread flour
  • 1 tbsp caster sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1 spring onion thinly sliced
  • 2 tbsp jalapeño peppers from a jar, chopped*
  • 150 g sweetcorn kernals tinned**

Instructions
 

  • Preheat your oven to 220°C(200°C fan assisted). Grease and line a 23x13x7cm loaf tin with baking paper.
  • Combine the polenta, bread flour, caster sugar, baking powder and salt in a large bowl.
  • Whisk together the eggs and milk then pour in the melted butter and keep whisking until they’re combined.
  • Pour in the wet ingredients and mix until they’re just combine. Be careful not to overmix at this point, but make sure there are no dry patches.
  • Stir through the spring onions, jalapeño peppers and sweetcorn.
  • Pour the mixture into the prepared loaf tin and leave to rest for 10 minutes.
  • Transfer the tin to the middle shelf of your preheated oven and bake for 10 minutes.
  • At this point, lower the temperature to 200°C(180°C fan assisted) and bake for another 20-25 minutes. It should be golden brown on top and a skewer inserted into the middle will come out clean.
  • Place the tin on a wire rack and leave to cool for 5 minutes before turning the loaf out and leaving to cool completely.

Notes

*Use fresh jalapeño peppers if you have them available. We used tinned because it’s all we could get our hands on.
**Use fresh sweetcorn kernels if they are in season
Keyword cornbread, jalapeno cornbread

Coconut & Mixed Nut Granola

The Bearded Bakery - Coconut Granola

Lockdown is still going. We’ve stocked up on dried goods but we’re avoiding going to supermarkets, opting mainly for a veg box delivery and buying dried goods like flour, nuts and seeds from specialised online stores or smaller local independent shops. We’ve been finding places like this to be well stocked and quieter. As such, access to normal cereal has been minimal, but access to the components to make granola has been significantly easier. So we finally felt it was time to try and make a homemade granola recipe.

The Bearded Bakery | Homemade Granola

I’ll keep this pretty simple. The key ingredients in this recipe are as follows, and you can mix and match some of the other bits.

  1. Oil – we used butter
  2. Oats
  3. Sugar
  4. Desiccated coconut
  5. Syrup – we used a split of 50/50 split of honey and golden syrup, but different ratios and different syrups will work
  6. Nuts – we used a mixture of different nuts but you can mix and match. Opt for a cheaper nut for the bulk like a walnut unless you’re feeling particularly flush. We also used some seeds.

The key is the oil and sugars as they’ll get the granola nice and crunchy and help it cling together. The types of nuts you use are less essential and more come down to flavour combinations, what you can get hold of and what you can afford to use. For clarity, we used almonds walnuts, pistachios, flaked almonds and pumpkin seeds. The main nuts being almonds and walnuts.

This recipe will make about 1kg of granola, you can multiply it to make more.

The Bearded Bakery - Granola Recipe

Simple Nut Granola Recipe

A simple granola with mixed nuts and desiccated coconut.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Servings 20 portions (around 50g each)

Ingredients
  

  • 110 g unsalted butter
  • 195 g syrup (we used a mixture of honey and golden syrup)
  • 200 g demerara sugar
  • 175 g oats
  • 170 g desiccated coconut
  • 100 g mixed seeds & flaked almonds (we used flaked almonds and pumpkin seeds)
  • 150 g Mixed nuts (we used walnuts, almonds and pistachios)
  • 1/2 Orange, zested (optional)

Instructions
 

  • Preheat your oven to 150°C (130°C fan assisted) and line a couple of large baking trays with greaseproof paper.
  • In a medium sized pan, melt the butter with the sugar, syrup and zest. You want the butter to have melted and combined but you don’t want the mixture to boil.
  • Mix together all of the dry ingredients in a large mixing bowl.
  • Pour the syrup and butter mixture over the dry ingredients, mixing well until all of the dry ingredients are coated.
  • Transfer the mixture to the prepared baking trays, making sure they’re well spread out and in one single layer on each tray.
  • Place the trays in the oven, baking for 10 minutes undisturbed.
  • Remove from the oven and turn the mixture in each tray. Return to the oven and keep checking every 5 minutes.
  • The granola will be done when the mixture has turned a golden brown colour. Be very careful not to overcook. It will likely still seem a bit soggy when you take it out, but it will crisp up as it cools.
  • Allow to cool completely in the trays and transfer to an air-tight container once cooled.
Keyword Granola

Spelt Sourdough Pancakes (Vegan)

Like every single other white man in his 30s the pandemic has got me making sourdough. It’s about time really. I’ve had a couple of day classes on it in the past but always fell at the first hurdle when I got home; remembering to keep the starter alive. But here I am 3 loaves deep and with a pretty healthy starter stored away. I’m not here to talk you through bread baking though, I’m actually going to suggest something to do with leftover starter; spelt sourdough pancakes.

I couldn’t not show you the sourdough I’ve been baking though could I…

So many recipes for alternative uses for sourdough starter seem to involve hundreds of grams of the stuff. If you’re not keeping a huge starter then that can make it very awkward. A large number of sourdough pancake recipes also call for numerous other ingredients, making them both more expensive, complex and time consuming. The beauty of this recipe is that it’s simply 5 simple ingredients:

  1. Sourdough starter
  2. Spelt flour
  3. Milk
  4. Sugar
  5. Baking powder

This spelt sourdough pancake recipe makes a pretty huge stack of light & fluffy pancakes. We’ve actually frozen a few to have in the future when we’re not so time rich. We topped ours with yoghurt, homemade rhubarb curds, nuts and some syrup, but these pancakes would work pretty well with whatever you wanted to top them with, even something savoury.

What do you use your leftover sourdough starter for?

Spelt Vegan Sourdough Pancakes

Deliciously light and fluffy pancakes made from discarded sourdough starter.
Prep Time 5 minutes
Cook Time 10 minutes
Proving time 8 hours
Total Time 15 minutes
Servings 12 pancakes

Ingredients
  

  • 25 g Sourdough starter (I use my discarded starter that’s 100% hydration and ripe)
  • 150 g Spelt flour
  • 300 ml Oat milk (any vegan or dairy milk would work here)
  • 2 tbsp Golden caster sugar
  • 2 tsp Baking powder

Instructions
 

  • Combine the starter with the flour into a bit of a paste in a large mixing bowl.
  • Mix in the spelt flour, milk and golden caster sugar. Whisk until everything is properly incorporated.
  • Cover the mixing bowl with a damp tea towel and leave in a warm place for at least 4 hours. I usually leave mine overnight so I can make them for breakfast. See notes for additional suggestions. It should be slightly bubbly when it’s ready to use.
  • Heat a frying pan or skillet over a medium heat.
  • While the pan is heating up, mix the baking powder through the batter
  • Lightly oil the pan, making sure it coats the surface.
  • Add a small ladleful of batter to the hot pan, spreading it to about a 10cm circle.
  • This is quite a bubbly mixture, so the usual trick of watching for bubbles may not work, but keep an eye on the middle of the pancake and check the underside. Once it’s browned you should be able to flip it. In a hot pan I was getting around 1 minute per side.
  • Flip and cook the other side. Transfer to a pancake and keep warm while you make up the others.
  • Top with whatever you wish. Freeze any leftovers for another time.

Notes

  • I use a 100% hydration starter that’s completely ripe and bubbling.
  • I tend to bake this recipe by using starter discarded in the evening so that the batter can sit overnight and ferment. You could do it from the morning’s discard if you wanted to have them for lunch or dinner.
Keyword sourdough pancakes

Pumpkin Waste & Recipe Ideas

Pumpkin Feta Muffins

It’s October, the leaves are starting to fall, changing to various shades of rust before drifting to the floor, you’ve got your cosy  clothes out of the loft, meals are starting to shift from light summery flavours to more hearty stews and pies, it’s getting darker in the mornings and everyone is starting to talk about Halloween. It’s also the time that all the shops and market stalls start stocking pumpkins rather than just a butternut squash. Pumpkins are wonderful, and I’m going to spend some time telling you about just how wonderful they are, in the hopes that it’ll stop you wasting them.
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Miso Mac N Cheese

Miso Mac N Cheese

This is the only Mac N Cheese recipe you’ll ever need. I’m not even exaggerating, it’s like when you first discover your favourite bands best album and stick it on repeat for a month until it becomes familiar, warming and comforting. The cheese sauce comes together in minutes. It’s thick, nutty and coats the pasta without being gluey. The savoury umami nature of miso adds an extra nuttiness, complimenting the flavours of the cheese. Reserving some cheese and mixing it with panko breadcrumbs and black pepper gives you a crisp layer of goodness on top of the rich sauce.
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