Tuesday 9 September 2014

Jamie Oliver's Calzone recipe from Delicious. magazine - September 2014 - Issue 141.

This weeks meal planning took me a while. I thought it was all done and dusted and was pretty impressed with myself then looked at what I'd planned to make this week and to be honest... none of recipes felt like a little challenge or something new. They were the things I would make before I started this blog, recipes I would make with no recipe to follow and get to the end of dinner and be a little disappointed at myself for not branching out. I had also chosen books from my shelf that I had cooked out of and blogged from already so I wasn't showing you a new sneak peek into my cookbook obsession. SCRAP IT! I thought and started again by choosing books/magazines I hadn't cooked from or blogged about yet and chose a recipe out of each to make this week.

It started off with Jamie Oliver's Calzones from the latest Delicious. magazine this month (September 2014 - Issue 141). I wanted a little challenge and this is exactly what I felt like. I adapted the recipe slightly because our local supermarket isn't very good with ingredients that are a little out of the ordinary or specialised.
pizza dough

I'll be honest. I was a little hesitant about making this but thought that if it fails completely it's only Tristan and myself who I'm feeding and we can always have pasta with cheese on if its terrible. So on that note, I had nothing to loose.
pizza dough

I started with the dough and quartered the recipe that Jamie gives in the magazine. For the Calzone recipe you are meant to half the recipe but then that makes six calzones. Six is a little much for two of us no matter how greedy we are sometimes so I halved it again, quartering the original recipe. I had to scale out 2g of dried yeast... that was a little tricky since my scales are very tempremental. I had planned on seeing how many teaspoons 7g was then quartering it by eye but went with the rough 2g measurement instead... and it worked! YAY!
kneading pizza dough

I kneading the dough on my lovely blue bench top for 5 minutes then let it rest. The recipe says to rest it for 1 hour... I didn't have one hour. My stomach was eating itself even with just the thought home made Calzones. This step is good for tuck-shop lady arms.
calzone filling

For the filling I boiled two small potatoes, pan-fried some mushrooms, roughly chopped some baby rocket and then quartered bocconcini balls. The original recipe says use Taleggio cheese which is a strong soft italian cheese. When I worked in the restaurant it was on the cheese platter and it was a stinky one! I have nothing against smelly cheeses and I would have probably used Talleggio but like I've said above, our supermarket stocks a large brand variety of basics. And I have an obsession with bocconcini at the moment... mmm those soft little round milk stringy balls of cheese...
pizza base

After I got over my day dreaming of cheese, cheese and more cheese. I divided the dough into three, rolled the out to roughly about 5mm thick. Divided the filling between the three and folded one side over sealing the edges, pinching the sides over each other. Scored the tops and baked them in a very hot oven for 20 minutes. YUM YUM YUM.
vegetarian calzone

(Ok I'll admit something... I was meant to add a spoonful of creme fraise or sour cream to the filling but I got so excited that they were coming together and it was working and I wasn't pulling my hair out in frustration that I completely forgot to add it. But can confirm they are delicious with or without the cream fraise... I might add a couple of cherry tomatoes halved next time to make it a little more juicy. Who knows... maybe if I'd added the creme fraise I wouldn't be thinking nest time to add cherry tomatoes?!?)
calzone

Anyway... the verdict... it was scrumptious and I was pleased that I had gone outside my boundaries and made Calzones on a week night and not saved them for a weekend when I plan to make a more special meal and everything goes down the drain because something crops up. If your organised enough (not like me) you can even make the pizza dough the night before and leave it in the fridge so all you have to do it roll it out, fill them and bake them. How easy is that?!!

jamie oliver's calzone

Let me know what you think... there are a few steps in here that are hard to explain... would a little video help?? I'd love to hear your thoughts!
calzone

Click here for a different Calzone recipe by Jamie Oliver or make my version below :)

Calzone from Delicious. magazine September 2014 issue by Jamie Oliver.

Serves 2 hungry people or 3 with a side salad.
(recipe adapted)

Pizza Dough - 

250g 00 Flour (or strong white flour)
2g dried instand yeast (or 1/4 of a 7g sachet)
1 tsp caster sugar
15mL olive oil

Filling -

180g potatoes, halved
1 tsp butter
1 tbsp olive oil
2 thyme sprigs, leaves removed
200g button mushrooms
1 garlic clove, crushed
pinch of chilli flakes
1 tbsp creme fraiche or sour cream
150g bocconcini balls, quartered
1/2 cup baby rocket, roughly chopped

**Pre-heat your oven to 220 C or 420 F. **

Start by making the pizza dough: 
- Sift the flour and a pinch of salt into a large bowl or onto your bench. Make a well in the centre.

- In a jug mix 160mL of warm water, dried yeast, caster sugar and olive oil together and let sit for a couple of minutes. (You are waking the yeast up in the step so it can make your dough rise later)

- Using a fork, pour the liquid into the well in the flour and start working it together gradually from the centre until all the flour has been incorporated. Don't worry if it looks like a shaggy mess at the moment. Turn it out onto your bench if you have used a bowl and start kneading it with the heel of your hand on a floured surface.

- The amount of extra flour you will need to add will depend on the weather and the type of flour you have used. You want an almost tacky dough. Not so sticky that it's sticking to your hands every time you knead it but you defiantly don't want it too dry. The more you knead it, the better it will come together. If you're unsure about adding too much flour start by adding a little at a time as you work the dough. Knead it for 5-10 minutes or until smooth and stretchy.

- Place the dough in a floured bowl and cover with a damp tea towel somewhere warm for 1 hour or until it's doubled in size. While your dough is resting, start your filling.

For the filling:
- Boil your potatoes for 12-14 minutes or until cooked through, drain and then slice into 1.5cm pieces. Allow to cook a little.

- Pan fry your mushrooms with the butter, olive oil and thyme until all the liquid has been absorbed and they start to colour. Add the garlic and chilli flakes and cook for another minute. Allow to cool a little.

- In a bowl add the bocconcini, baby rocket, potatoes, mushrooms and creme fraiche (or sour cream) and mix together.

Constructing your Calzone:
- Knock back your dough by punching it down in the bowl then roughly knead it for a minute or so. (It's at this point you can cling wrap your dough and refrigerate it for 24 hours ready to use straight from the fridge). Divide it into 3 pieces.

- Roll out each piece of dough on a lightly floured surface to about 5mm thick and circle in diameter as possible.

- Divide the filling up between the three rolled out pieces of dough.

- Fold one side over and bring the edge to meet the other edge. Seal it by pinching and turning the edges over on each other then giving the final end a good pinch. Do the same to all of them.

- Score the top then place in the oven for 20 minutes. I had to rotate my trays so get even baking so make sure you keep an eye on them when your oven is up this high.

No comments:

Post a Comment

Thanks for stopping by, I love hearing from you! x

...

#giveaway 15 minute meals 30 minute meals 5 Minute Food Fix A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Annie Herron Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cabbage cake calzone camping Carla Lali Music carrot cauliflower chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine dumplings easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer ENOTW Every Night of the Week Veg family Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german ginger gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow Happenings holiday home home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Lucy Tweed Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint miso Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickle pickles pie pizza Plenty Plenty More plum pork potato prawns preserving prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simon David Simple slow cooker Slow Cooker Central Small Victories Sophie Hansen soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Taste Tibet Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Comfort Bake The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What can I bring? What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi Yumi Stynes zucchini