Grandma Dance Recipes

Sourdough Starter and Bread Rolls

We would love to hear your sourdough stories. Looking online, you’d think everyone has perfected the sourdough starter but it’s a challenge! Have you tried baking your own?

We’ve shared a great HOUNÖ recipe for you to try:

Sourdough Starter – 5 portions

Ingredients
250gr Rye flour
250gr Durum flour
250gr Plain flour
750gr Water

Preparation

1. Mix all ingredients together, store in a plastic container with a lid. Leave a corner of the lid open so the mix can get some air.
2. Let it sit in room temp for 2-4 days until sour
3. Mix it daily. After fermenting, the sourdough mix can be used to make sourdough roll or rye bread. The mix can also be frozen down for use in the future

Chef’s Tip

It’s great to always have sourdough ready in the freezer so you can make fantastic bread whenever you feel like it. You can also use the previous mix to add to future mixes.

Sourdough Bread Rolls

Ingredients

10g Yeast
200g Sourdough Starter
400g Water
450g Plain flour
150g Wheat flour
20g Salt

Preparation

1. Mix yeast, sourdough, water, plain flour and wheat flour in a mixing machine. Use the dough hook and mix at full speed for approx. 10 mins or until the dough no longer sticks to the hook.
2. Let the dough stand for 2 minutes in the mixing bowl
3. Add the salt to the mix and mix well.
4. Transfer the dough to containers pre sprayed with fat spray and store in fridge overnight 5. The dough will rise to 3 times the size overnight. Flour a work surface, turn out the dough carefully keeping the air in the dough. Cut into rustic bread rolls
6. Lay on 20mm HOUNÖ non-stick trays.

Bake the bread using the following cooking steps – Preheat – 270 ° C – 1 min – Note – Insert bread – CombiSmart – 250 ° C – 100% Fan speed – 90 Humidity – 2 minutes – Hot Air – 250 ° C – 100% Fan speed – Closed exhaust – 3 min – Hot Air – 210 ° C – 100% Fan speed – Closed exhaust – 12 seconds manual steam injection – 3 min – Hot Air – 200 ° C – 100% Fan speed – Closed exhaust – 10 seconds manual steam injection – 3 min – Hot Air – 220 ° C – 100% Fan speed – Open exhaust – 3 min

Chef’s Tip

The dough can also be used to make loaves or baguettes.

Enjoy! Be sure to tag us if you try this recipe @idscatering on social media or #dancerecipes

Food we love – BBQ Spareribs!

Are we going to get the hot weather we have all longed for since lockdown restrictions eased?! The weekend isn’t looking too bad so we thought it’d be a great time to share this HOUNÖ Sparerib recipe with you.

Ingredients

10 pcs Fresh Spareribs

300 g Ketchup

100 g Honey

300 g Brown Sugar

150 g Apple Vinegar

150 g Sweet Chili Sauce

100 g Soy Sauce

50 g Hot Sauce

35 g Salt

60 g Coffee

35 g Liquorice Syrup

30 g Smoked Paprika

50 g Dijon Mustard

5 g Chili Powder

8 g Garlic Powder

3 g Ginger Powder

10 g Celery Salt

5 g Lemon Pepper

Preparation

Mix all ingredients but the spareribs in a bowl and stir until there are no lumps.

Spread the BBQ sauce on the ribs in a thin layer and cook in the oven. When finished put the ribs in the refrigerator.

Spread the ribs generously with BBQ sauce and cook in oven a second time.

When the ribs are done, brush more BBQ sauce for a shiny glazed finish.

Cook in touch ovens according to following method: — To cook the ribs go to the main screen press “recipes” then press “pork”. Scroll down to “spareribs / preparation”. Cook in touch ovens according to following method (2/2): — Form the main screen push “recipes” then “pork” then scroll down to “spareribs / grilling”.

Chefs tip

Add your favourite flavour to the BBQ sauce and make the recipe unique.

Enjoy! Be sure to tag us if you try this recipe @idscatering on social media or #dancerecipes

Food We Love with HOUNÖ – Poached Salmon

Lots of us have been discovering a new love for baking during lockdown and we’ve enjoyed seeing the #dancerecipes online.

We thought we’d share this great recipe from HOUNÖ to create a beautifully poached salmon for a clean, healthy and light tasting meal.

Poaching is one of the simplest ways to cook this popular fish – especially if you do it in a HOUNÖ combi oven 😉 It’s practically a no-fail dish for both the chef and the dining guest.

Poached Salmon

Ingredients
1 side of salmon with skin
15 gr fine salt (per kg fish)

Preparation
1. Trim the salmon and remove any bones.
2. Cover the fish with the salt and leave for a minimum 30 minutes to let the salt soak into the fish.
3. Put the salmon with the skin facing up in a tray and place in the oven.
4. When the alarm sounds from the oven, the salmon is cooked and you can easily remove the skin.

Cook according to following method:
– Preheat – Steaming function – 65°C – 50% fan speed
– Load the oven and insert the probe (optional extra at standard ovens) in the thick part of the salmon – probe temperature 54°C

Chef’s Tip
If you want to serve the fish at a higher core temperature, avoid increasing
oven temperature too much. E.g. if you want a core temperature at 75°C
have the oven set at 80°C. This way you avoid drying out the fish.

Enjoy! Be sure to tag us if you try this recipe @idscatering on social media or #dancerecipes

Grandma Dance’s Perfect Sponge Cake

Grandma is back with the lightest, airiest sponge cake recipe you’ll ever try! We don’t know if it’s the way she makes them or the love she puts in them but they truly are the best sponge cakes you’ll ever have.

Director Glynn joined his mum in the kitchen to learn the tips and tricks to the recipe which we thought you may like to test out in your kitchen too.

Ingredients 

For the Crème Chantilly

  • 250ml Whipping cream
  • 1 tsp of vanilla bean paste
  • 2 tbsp Castor sugar

For the Sponge Mix

  • 12oz of self-raising sponge flour
  • 12oz of soft tub margarine
  • 12oz of caster sugar
  • 6 medium beaten eggs
  • 1 tsp of vanilla bean paste
  • Strawberry jam for filling

Method

To make the Crème Chantilly simply whisk the whipping cream, 2 tbsp of sugar and vanilla paste together until thick, but do not over-whisk, or the cream will turn to butter. Put into the fridge until ready to use.

Pre heat your oven to 170c fan assisted. We used our Houno Combi Slim Oven. Line and grease 2 x 10-inch cake tins. Weigh out sugar and margarine in to a mixing bowl and add vanilla. Mix them both until it forms a pale colour. We used our Sammic Giro which was great. You can see a range of our Food Mixers here.

Next, mix in whisked eggs and sifted flour a third at a time until completely combined. Once mixed, pour out mixture between both your lined tins and allow to spread evenly in cake tin.

 

Now place cake mixture tins, in preheated oven for 35 minutes or until mixture is firm. Once cake mixture is cooked through, remove sponges from oven and turn out on to cooling racks.

 

 

 

 

 

 

 

 

 

 

 

After a few minutes, spread thin layer of jam on flat side of first sponge cake. Now spread Crème Chantilly over the jam. Next, place second sponge (flat side down) on top of first and spread the rest of the cream mixture over the top and around the entire cake.

 

 

 

 

 

 

 

 

Lastly decorate the cake with whatever you fancy. We have used chocolates, but fresh strawberries go very well indeed!

Then just wait for the team to pinch it!

Do let us know if you try any of Grandma’s recipes, she loves reading your comments and feedback. Be sure to tag us on Facebook and Instagram @iandanceservices

Grandma Dance’s Festive Sausage Rolls

We’ve a cracking Christmas recipe for you this week from Grandma’s kitchen! You’ll be wanting to add this to your Christmas festive menu, we’re sure.

The whole team at IDS enjoyed creating these delicious sausage rolls after a busy week. Let us know if you make them too!

Festive Turkey Sausage Rolls

Quantity – 24

Cooking time – 30 Minutes

Ingredients

3 x Slices of white bread

3 x Tablespoons of milk

2 x Packets of Puff pastry (Not the ready rolled).

1 x 1000g pack of Turkey mince

1 x Pack of large sausage, 8 pack. (We used Asda Turkey & Caramelised onion though any tasty sausages will work!)

3 x Beaten Eggs

Seasoning

2 x Chicken OXO Cubes crushed

2 x Teaspoons of Chicken Knorr Seasoning

1 x Teaspoon of Garlic Knorr Seasoning

1 x Teaspoon of Onion Knorr Seasoning

2 x Teaspoons of Garlic & Herb Seasoning

Salt & Pepper for seasoning

2 x Tablespoons of Olive oil

¼ Packet of Thyme & Leek Stuffing

1 x Chopped Red Onion Finely

3 x Tablespoons of grated mature Cheddar Cheese

80g Parmesan Cheese

Method

Step 1 – Seasoned Bread Mix

Soak the bread in the milk and add the seasoning then put to one side.

 

 

 

 

 

 

 

 

Step 2

Mix in the stuffing and 2 of the beaten eggs.

Step 3

Cook the Onion in the Olive Oil until soft.

Step 4

Mix together in a large bowl the turkey mince, large sausages (Skinned), Cooked onions and seasoned bread mix.

Step 4

Roll out pastry to the desired thickness (The same depth of a one pound coin). Place a thick line of the meat mixture along the pastry and roll over.

Brush the sides with the beaten egg and turn a little more. (From one packet of pasty you should get 2 x Fat Long Rolls)

Brush the long rolls with the beaten egg & prick with a fork. Cut into 6 equal sizes and repeat with the other long roll.

Step 5

Place individual rolls onto a greased baking tray and bake for 30 minutes at 180°C. Repeat all the above with the 2nd packet of pastry.

We use the Houno Combination Ovens, both the Combi Slim and the full size KPE Model. These help us produce amazing results through their high spec technology.

If you would like to come along to our showroom and try out these ovens or any of our appliances then please get in touch to arrange a suitable day and time.

Grandma Dance’s Famous Scotch Egg Recipe

The Dance family, have been at the foundations of IDS for generations. We are after all,  created by Ian Dance who worked hard to build the business that his sons and grandson continue to evolve and grow today. Catering has always been a part of our lives and it hasn’t just been about providing our customers with the very best in catering equipment and services, Grandma Dance has been keeping us fed with her famous love of cooking for all the family throughout the journey of IDS.

The very heart of our family and the reason we love our food so much is thanks to Grandma Dance. We thought we’d invite her to share some of her favourite recipes she has created with Bruce, Glynn, Jamie and all her children and grandchildren over the years.

First up, it’s Bruce’s favourite; the Premier Scotch Egg.

Ingredients

2Lb Sausage Meat
2 Oz of Strong Cheddar (Grated)
½ Teaspoon of crushed black pepper
1 Teaspoon of Bouillon powder
8 x Hard-boiled free-range eggs
1 x Large bag of Cheese & Onion crisps (Crushed)
1 x Packet of Breadcrumbs
2 x Tablespoons of grated Parmesan Cheese
Plain Flour
2 x Eggs beaten
1 x Tablespoon of cooking oil
Vegetable oil for cooking

Method 

Step One: Place the Sausage meat into a large bowl along with the Bouillon, Crushed Pepper and Grated Strong Cheddar and mix together.

Step Two: Lightly flour a chopping board and place the meat mixture onto the board and then divide into 8 equal sections.

Step Three: Flatten each meat section so that you have just enough to cover an egg. Then place the boiled egg onto the meat and wrap the meat around the egg making sure to completely cover the egg.

Repeat until all the eggs have been wrapped.

Step Four:

You will need 3 x Dishes

• In one dish place the Breadcrumbs, Crisps and Parmesan and mix together
• In dish two place 2 x Beaten eggs & the tablespoon of cooking oil
• In dish/plate three the plain flour

Step five: One at a time, roll each ball firstly into the flour, then the beaten egg and finally the breadcrumb mixture

Step Six: Pre heat a deep fat fryer to 180°C. Place into a deep fat fryer no more than 1-4 Scotch Eggs and cook for approximately 2 minutes or until the breadcrumbs are lightly browned.

Step Seven:Pre heat a fan assisted oven to 180°C. Place the eggs into the oven and cook for 12 Minutes.

Please note if you are fortunate enough to have a Combination oven then cook the eggs at 180°C with 10% moisture for 10 minutes.

Step eight: Take out and enjoy – whilst hot!

 

Do let us know if you try one of Grandma Dance’s recipes and be sure to tag us in any pictures online! You can search @iandanceservices to follow us on Facebook or Instagram.

If you’d like to purchase any of the  catering equipment to help with your cooking, please do visit our shop or give us a call for any help on 01934 813686.