MORTON SALT INGREDIENTS RECIPES

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JAMES MORTON'S YUM YUMS - THE HAPPY FOODIE



James Morton's Yum Yums - The Happy Foodie image

Ever wanted to make your own yum yums? Follow James Morton's simple recipe, taken from his best-selling Brilliant Bread cookbook, to make your own heavenly version of this popular sweet snack. Making home-made yum yums is a perfect weekend cooking project. Learn new skills and enjoy devouring the results.

Provided by James Morton

Yield Makes 14-16 yum yums

Steps:

  • 1. In a large bowl, weigh out the flour, salt and yeast. Lightly rub the salt and yeast into the flour on opposite sides of the bowl, then rub in the sugar.

    2. Add the diced butter to the flour and don’t rub it in – you don’t want it like breadcrumbs. Just lightly stir the butter into the flour.

    3. Add the water and the egg to your mixture and mix using a wooden spoon until it begins to come together. Then, use your hands to mix until your dough has mopped up all the flour. Cover your bowl with clingfilm (or a wet tea towel) and rest for at least 30 minutes at room temperature.

    4. Once the dough is rested, it’s time to laminate. Flour a work surface and roll your yum yum dough out into a long rectangle. Turn your rectangle so the long side is facing you. Take both ends, and fold them into the middle. Then, close the whole thing like a book. Roll out again and repeat the whole folding process until your lumps of butter have disappeared, about 2–4 times. Wrap your laminated dough in cling film and put in the fridge for another half an hour to rest.

    5. Once rested, roll your dough out one final time on a floured surface into a big rectangle. Cut into strips of your desired size. To each strip, make a cut down its length, but leaving at least 2.5cm attached at both ends. Twist this round into a yum yum shape as shown overleaf.

    6. Leave to rest on an oiled surface in a warm place for at least an hour, until doubled in size. Near the end of the rest, make the icing by mixing the icing sugar and water. Then, heat your oil in a large heavy-bottomed pan (or deep fryer) to 170°C.

    7. Fry your yum yums until a golden brown on each side. As soon as they’re done, remove from the oil and brush liberally with the icing. Leave to cool completely on a cooling rack before enjoying.

    Time spent in the kitchen: 10–15 minutes • Time taken altogether: overnight, plus 4–18 hours

JAMES MORTON'S YUM YUMS - THE HAPPY FOODIE



James Morton's Yum Yums - The Happy Foodie image

Ever wanted to make your own yum yums? Follow James Morton's simple recipe, taken from his best-selling Brilliant Bread cookbook, to make your own heavenly version of this popular sweet snack. Making home-made yum yums is a perfect weekend cooking project. Learn new skills and enjoy devouring the results.

Provided by James Morton

Yield Makes 14-16 yum yums

Steps:

  • 1. In a large bowl, weigh out the flour, salt and yeast. Lightly rub the salt and yeast into the flour on opposite sides of the bowl, then rub in the sugar.

    2. Add the diced butter to the flour and don’t rub it in – you don’t want it like breadcrumbs. Just lightly stir the butter into the flour.

    3. Add the water and the egg to your mixture and mix using a wooden spoon until it begins to come together. Then, use your hands to mix until your dough has mopped up all the flour. Cover your bowl with clingfilm (or a wet tea towel) and rest for at least 30 minutes at room temperature.

    4. Once the dough is rested, it’s time to laminate. Flour a work surface and roll your yum yum dough out into a long rectangle. Turn your rectangle so the long side is facing you. Take both ends, and fold them into the middle. Then, close the whole thing like a book. Roll out again and repeat the whole folding process until your lumps of butter have disappeared, about 2–4 times. Wrap your laminated dough in cling film and put in the fridge for another half an hour to rest.

    5. Once rested, roll your dough out one final time on a floured surface into a big rectangle. Cut into strips of your desired size. To each strip, make a cut down its length, but leaving at least 2.5cm attached at both ends. Twist this round into a yum yum shape as shown overleaf.

    6. Leave to rest on an oiled surface in a warm place for at least an hour, until doubled in size. Near the end of the rest, make the icing by mixing the icing sugar and water. Then, heat your oil in a large heavy-bottomed pan (or deep fryer) to 170°C.

    7. Fry your yum yums until a golden brown on each side. As soon as they’re done, remove from the oil and brush liberally with the icing. Leave to cool completely on a cooling rack before enjoying.

    Time spent in the kitchen: 10–15 minutes • Time taken altogether: overnight, plus 4–18 hours

More about "morton salt ingredients recipes"

JAMES MORTON'S YUM YUMS - THE HAPPY FOODIE
Ever wanted to make your own yum yums? Follow James Morton's simple recipe, taken from his best-selling Brilliant Bread cookbook, to make your own heavenly version of this popular sweet snack. Making home-made yum yums is a perfect weekend cooking project. Learn new skills and enjoy devouring the results.
From thehappyfoodie.co.uk
  • 1. In a large bowl, weigh out the flour, salt and yeast. Lightly rub the salt and yeast into the flour on opposite sides of the bowl, then rub in the sugar.

    2. Add the diced butter to the flour and don’t rub it in – you don’t want it like breadcrumbs. Just lightly stir the butter into the flour.

    3. Add the water and the egg to your mixture and mix using a wooden spoon until it begins to come together. Then, use your hands to mix until your dough has mopped up all the flour. Cover your bowl with clingfilm (or a wet tea towel) and rest for at least 30 minutes at room temperature.

    4. Once the dough is rested, it’s time to laminate. Flour a work surface and roll your yum yum dough out into a long rectangle. Turn your rectangle so the long side is facing you. Take both ends, and fold them into the middle. Then, close the whole thing like a book. Roll out again and repeat the whole folding process until your lumps of butter have disappeared, about 2–4 times. Wrap your laminated dough in cling film and put in the fridge for another half an hour to rest.

    5. Once rested, roll your dough out one final time on a floured surface into a big rectangle. Cut into strips of your desired size. To each strip, make a cut down its length, but leaving at least 2.5cm attached at both ends. Twist this round into a yum yum shape as shown overleaf.

    6. Leave to rest on an oiled surface in a warm place for at least an hour, until doubled in size. Near the end of the rest, make the icing by mixing the icing sugar and water. Then, heat your oil in a large heavy-bottomed pan (or deep fryer) to 170°C.

    7. Fry your yum yums until a golden brown on each side. As soon as they’re done, remove from the oil and brush liberally with the icing. Leave to cool completely on a cooling rack before enjoying.

    Time spent in the kitchen: 10–15 minutes • Time taken altogether: overnight, plus 4–18 hours

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BEST BRISKET RUB RECIPE - HOMEMADE & AWARD WINNING R…
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THE REAL DIFFERENCE BETWEEN KOSHER SALT AND TABLE SALT
Dec 17, 2020 · Table salt, also true to its name, is great for seasoning foods at the table or adding to pasta water or soups, but it may contain added ingredients, like calcium silicate, to prevent its small grains from sticking together (via Tasting Table).On the other hand, HuffPost reports that kosher salt tends to be additive-free (though brands' ingredients …
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WHAT'S THE DIFFERENCE BETWEEN MORTON'S AND DIAMOND CRYSTAL ...
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See details


VENISON - MULTITUDE OF RECIPES TO COOK VENISON EXACTY HOW ...
Chili & Soup. MORTON TENDER QUICK mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. It is a combination of high grade salt and other quality curing ingredients …
From venison.com
See details


MORTON’S STEAKHOUSE CREAMED ... - DINNER, THEN DESSERT
Sep 29, 2021 · Morton’s Steakhouse Creamed Spinach (Copycat) is a decadent side ready in minutes, with fresh spinach, butter, garlic, and three cheeses. This special Side Dish is …
From dinnerthendessert.com
See details


BEST BRISKET RUB RECIPE - HOMEMADE & AWARD WINNING R…
Mar 29, 2020 · You are free to use either Kosher or Table salt but I personally prefer Morton table salt for this rub since it mix well with other ingredients thanks to its small particles. Try to find fresh …
From furiousgrill.com
See details


THE REAL DIFFERENCE BETWEEN KOSHER SALT AND TABLE SALT
Dec 17, 2020 · Table salt, also true to its name, is great for seasoning foods at the table or adding to pasta water or soups, but it may contain added ingredients, like calcium silicate, to prevent its small grains from sticking together (via Tasting Table).On the other hand, HuffPost reports that kosher salt tends to be additive-free (though brands' ingredients …
From mashed.com
See details


KOSHER SALT: WHERE IT COMES FROM & WHY IT'S ... - KITCHN
May 29, 2015 · My pantry always has three kinds of salt: fine table salt, kosher salt, and a super-flaky salt like Maldon. I use all three in different ways, depending on what I’m cooking or how I’m seasoning something. When people see my kosher salt, I usually get asked this question: Just what is kosher salt, and why do I have it if I don’t cook kosher? Salt …
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See details


HOMEMADE CORNED BEEF - SIMPLY RECIPES
May 28, 2021 · 300 g Kosher salt (2 cups of Diamond Crystal brand Kosher Salt OR 1 cup 3 1/2 tablespoons of Morton's Kosher Salt) 5 teaspoons pink curing salt (optional, see Recipe Note) 3 …
From simplyrecipes.com
See details


WHAT'S THE DIFFERENCE BETWEEN MORTON'S AND DIAMOND CRYSTAL ...
Jan 20, 2022 · Even the salt, an ingredient often taken for granted, is carefully chosen: At Lilia, they use only Diamond Crystal kosher salt — and if Morton's kosher salt comes in, Chef …
From salon.com
See details


VENISON - MULTITUDE OF RECIPES TO COOK VENISON EXACTY HOW ...
Chili & Soup. MORTON TENDER QUICK mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. It is a combination of high grade salt and other quality curing ingredients …
From venison.com
See details


MORTON’S STEAKHOUSE CREAMED ... - DINNER, THEN DESSERT
Sep 29, 2021 · Morton’s Steakhouse Creamed Spinach (Copycat) is a decadent side ready in minutes, with fresh spinach, butter, garlic, and three cheeses. This special Side Dish is …
From dinnerthendessert.com
See details


BEST BRISKET RUB RECIPE - HOMEMADE & AWARD WINNING R…
Mar 29, 2020 · You are free to use either Kosher or Table salt but I personally prefer Morton table salt for this rub since it mix well with other ingredients thanks to its small particles. Try to find fresh …
From furiousgrill.com
See details


THE REAL DIFFERENCE BETWEEN KOSHER SALT AND TABLE SALT
Dec 17, 2020 · Table salt, also true to its name, is great for seasoning foods at the table or adding to pasta water or soups, but it may contain added ingredients, like calcium silicate, to prevent its small grains from sticking together (via Tasting Table).On the other hand, HuffPost reports that kosher salt tends to be additive-free (though brands' ingredients …
From mashed.com
See details


KOSHER SALT: WHERE IT COMES FROM & WHY IT'S ... - KITCHN
May 29, 2015 · My pantry always has three kinds of salt: fine table salt, kosher salt, and a super-flaky salt like Maldon. I use all three in different ways, depending on what I’m cooking or how I’m seasoning something. When people see my kosher salt, I usually get asked this question: Just what is kosher salt, and why do I have it if I don’t cook kosher? Salt …
From thekitchn.com
See details


HOMEMADE CORNED BEEF - SIMPLY RECIPES
May 28, 2021 · 300 g Kosher salt (2 cups of Diamond Crystal brand Kosher Salt OR 1 cup 3 1/2 tablespoons of Morton's Kosher Salt) 5 teaspoons pink curing salt (optional, see Recipe Note) 3 …
From simplyrecipes.com
See details


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