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Cheese and Bacon BBQ rolls
Makes 6 rolls
300ml warm water
40ml olive oil
1 teaspoon sugar
1 teaspoon salt
500g bread flour
2 teaspoons yeast
3 tablespoons bbq sauce
1 cup bacon, diced
1 cup tasty cheese, grated
1. Place water, olive oil, sugar, salt , flour
and yeast into food processor bowl
with processing blade and pulse for
about 40 seconds. Shape into a ball
and place in a large clean glass bowl.
Brush with a little water, using a pastry
brush and cover with a damp tea
towel. Place in a warm, draught-free
place to prove for 1½ hours or until
doubled in size.
2. Preheat a fan forced oven to 180°C.
3. Place dough ball back into food
processor bowl and pulse using
the processing blade for a further 1
minute. Roll dough ball out onto a
floured surface and cut into 6 balls.
4. Place the 6 dough balls onto a baking
tray lined with baking paper. Top
each evenly with bbq sauce, bacon
and cheese.
5. Place into the oven and bake for
20 minutes.
Beef Casserole with Wholemeal
Parmesan Dumplings
500g wholemeal plain flour
300ml water
5 tablespoons olive oil
2 teaspoons dry yeast
1 teaspoon caster sugar
4 cloves garlic, peeled, minced
2 brown onions, peeled, halved
1 tablespoon worcestershire sauce
2 tablespoons plain flour
1kg blade steak, diced
250ml beef stock
1 tablespoon tomato paste
2 teaspoons fresh oregano
500g chat potatoes, halved
1 cup parmesan cheese, grated
1. Using the processing blade on the
food processor, add the flour, water,
2 tablespoons of oil, yeast and sugar
to the processing bowl and lock the
lid into place. Pulse for 1 minute or
until the dough reaches a smooth
ball. Place into a clean glass bowl
and cover with plastic wrap. Place in
a warm place and allow to stand for
1 hour.
2. Using the slicing side of the reversible
disc on the food processor, lock the lid
into place and push the onion down
the feed chute with the food pusher,
until all have been thinly sliced.
3. In a 3 litre pot, heat the oil over a
medium heat on the stovetop and
saute the onions and garlic. Add the
worcestershire, flour and beef and
continue to sauté until golden brown.
4. Stir through the stock, tomato,
oregano and potatoes and allow to
simmer over a low heat for 45 minutes.
5. Preheat a fan forced oven to 180°C.
6. Place the stew into a 3 litre oven safe
crockery bowl. Separate the dough
ball into 12 smaller dough balls and
place evenly over the top of the stew.
Sprinkle with cheese and bake for
30 minutes.
KFP400_410_IB_C12.indd 22 13/12/12 5:26 PM