DOJO'S Bread

 This awesome bread is made in a beautiful bakery called Dojo's down a side alley in Braidwood, NSW.

I met Matt Hulse a few years ago when I was at the Braidwood Pub having dinner after a day of fieldwork mapping the wetlands in the southern rivers. He told us about how martial arts and bread are similar (a very entertaining conversation) then stormed out and brought back about 6 loaves for us to take into the field the next day. Thereafter I stopped to get bread from DoJo's every chance I could.

The other day we went to get a coffee from the Braidwood main street cafe and were so surprised that they serve "Sonoma" Sourdough (from sydney) on their breakfast menu instead of supporting the local (and high quality) Dojo's Bread. I also forgot Dojo's serve coffee and great hot chocolate, otherwise we would have just chilled there in their dog friendly garden and chatted with Mark who always seems to have all the time in the world to talk about bread and flour and life...and anything really.

Mark runs the bakery now and he is pretty passionate about bread. I like that they always have a new or interesting loaf cut to try on their wooden counter. Mark gave me some freshly milled wholemeal rye flour to use for my sourdough this summer. Its really nice.

Try this recipe for dill cured salmon on Dojo's Rye & Caraway Sourdough

Dill Cured Salmon on DoJo's Rye Bread

This dill cured salmon is very nice on a sweet chewy Rye and Caraway Bread that I got from Dojo's Bread on Wednesday. This is a classy way to appreciate a great bread.

Ingredients

Skinless side of salmon

equal parts sugar and salt

fresh dill chopped finely

Method

Rub the salt and sugar over the salmon so that it has a light dusting (not thicker than 1mm)

Sprinkle the dill over and place in a plastic container in the fridge overnight

Turn in the morning.

Slice and serve in the evening.

Avocado and black pepper with a squeeze of lemon juice and a bit of mint top it off as a great entree.

Although....the bread is what got the tasters talking!

Traditional Cornish Pasties

The Cornish pasty is known and loved throughout Britain and Ireland.

It originates from Cornwall, and it is generally believed that the pasty evolved for Cornish tin miners, who, unable to return to the surface at lunchtime had a hearty, easy to hold and eat, lunch dish. With their hands often dirty from a mornings work, the pasty could be held by the thick pastry crust without contaminating the contents.

The Pastry

•440g all purpose/plain flour

•4 pinches of salt

•220g butter, cubed

•8-12 tbsp cold water

The Filling

•1 large onion, finely chopped

•1 1/2 cups potato, cut into 5 mm dice

•1 1/2 cups swede, cut into 5 mm dice

•450g rump steak, cut into small cubes

•Salt and pepper

•2 eggs, lightly beaten

Preparation:

Makes 10 pasties

Pre-heat oven to 220 °C.

First make the shortcrust pastry.

•Place the flour, butter and salt into a food processor and pulse to create crumbs.

•Add the water to the mixture and pulse till it comes together in a big lump, add more cold water a teaspoon at a time if the mixture is too dry,

•Divide the pastry into 2 balls, wrap in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes (otherwise it gets too hard).

• Take one ball and roll to approx 8mm thickness on a floured benchtop. Cut out circles with a plate or bowl to make pasties the size of half that vessel. (traditional pasties are made with a circle of pastry the size of a dinner plate).

•Place the onion, potato, swede and meat into a large mixing bowl and mix thoroughly.

•Divide the meat mixture between each pastry circle and place to one side of the circle. Brush the edges with a little beaten egg. Crack on some fresh black pepper and a small pinch of salt.

•Fold the circle in half over the filling so the two edges meet. Fold and crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.

•Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown.

•Serve traditonally from the pocket after a hard mornings work or walk, or with friends after a bikeride as we did...with mushy peas and tomato sauce!
My friend Paul and I - Eliza told me Paul apparently loves mushy peas. Paul kudos!

Coriander Chicken Burgers with Lime Aioli

Ingredients

2 chicken breasts
1 bunch coriander
1 small onion
handful of pine nuts
salt and pepper
1 egg
handful of breadcrumbs or piece of old bread

Aioli and 1 lime

Method
Whiz all ingredients (except lime and aioli) in food processor to a paste.
Fry in olive oil on both sides till just done.
Meanwhile, mix lime zest and 1 tsp of lime juice with 4 tbsp aioli, set aside.


These are so moist!!
Add salad ingredients and lime aioli to a wrap or bread roll and enjoy.

Tomato, Basil and Bocconcini Salad

most salads don't need recipes, just go forage