Master Class inspired: Bacon and Mushroom Creole Loaf

So the Master chef series is quite big in India now, probably still not as much as Australia or America, but we are getting there. Specifically the first season, which was hosted by Bollywood’s number 1 Khiladi, Akshay Kumar, garnered a lot of attention.

Well… lucky as I am, I recently had the opportunity to attend a master class by one of the top semi-finalist of Master chef season 1, Mrs. Kandla Nijhowne. It was a cold winter evening, but I did not let my lazy bones bring me down and miss an opportunity of a lifetime.

Kandla ji, as everyone lovingly calls her, is the definition of simplicity in brilliance. The simplicity and honesty in her communication to each individual raised a respect for her in me. That being said, she is truly a blessed chef, with an ever-supporting family.Though the master class started an hour post the scheduled time, leaving most people shivering in the cold, her warm and loving personality kept most of us occupied in discussion.

Kandla ji shared 5 of her favorite recipes, the first of which (A Braided Loaf in Creole style) was coveted as Akshay Kumar’s favorite in Master Chef season 1. Due the delay in the start of the class, the following recipes were slightly rushed along, but Kandla ji managed to cover all-important aspects trying to answer each inquisitive question I had. The class focused on the advantages of using organic produce and I was actually amazed to hear so many facts that I would normally give no relevance too.

The braided loaf in Creole style is basically a baked savoury pastry based dish that’s folded in a braid fashion and is heavy on spices, which gives it a rather unique and appetizing appearance and makes it suitable to our Indian palette. Creole cuisine, also called Louisiana Creole cuisine, in short, is said to have “…originated in Louisiana, which blends French, Spanish, Portuguese, Italian, Native American, and African influences, as well as general Southern cuisine.” In general, the balance of flavor in this cuisine suits us…the heavy on spice Indians the best.

As tough as it sounds, honestly its quite simple… that is if you get the pastry right. And if you stick to the recipe you are bound to end up with a fantastic looking crumbly pastry.  You can serve this delicious desert just as it is with some fresh salad on the side or cut it into little triangles and serve it as an appetizer at parties

Inspired by Chef Kandla, I choose to make my own version of the braided loaf in Creole style… and since I am pretty much a hardcore non-vegetarian, my rendition of the dish includes Bacon. But don’t you vegetarians worry… I am not that biased and I will give you a vegetarian option alongside.

Bacon and Mushroom Creole Loaf

What you will need:

Utensils

Large bowl, set of measuring spoons, weighing scale, set of knives, frying pan, grater, pizza cutter, baking tray and a pastry brush.

For the Pastry

Flour                                                                                   200gms

Butter, cubed                                                                       100gms

Salt                                                                                     2 pinch

Egg                                                                                     ½

Water                                                                                  1 Tbsp

Note: For an eggless option for the pastry, omit the egg and water and instead add 4-5 Tbsp of cold milk.

For the Filling

Mushrooms, wiped and roughly chopped                          225gms

Streaky Bacon, roughly chopped                                      225gms

Onion                                                                                  1

Garlic Paste                                                                     1 Tbsp

Dried Oregano                                                                 1 Tsp

Powdered Oats                                                                 1 ½ tsp

Mustard Powder                                                               1 ½ tsp

Milk                                                                                 ½ cup

Emmental / Swiss cheese, grated                                       25gms

Olive Oil/Refined Oil                                                       1 Tbsp

Salt and Pepper                                                                to taste

Black sesame seeds                                                           to Garnish

How to start:

It always important to chill your pastry before rolling it out as it makes it easy to work with. So, I suggest you start by preparing your pastry.

For the pastry:

In a large bow, sieve the flour… (Sieving the flour creates a light and airy pastry, so be sure not to skip this part) and then add the butter and salt.

Rub the butter into the flour with your finger tips, until the mixture resembles coarse breadcrumbs, working as quickly as possible to prevent the dough becoming warm.

Add Egg and water or milk, if you are making an eggless option, to the mixture and stir with your hands to combine and bind the dough together... you may add more water milk, one teaspoon at a time,  if the dough seems too dry. (Do not over knead the dough… as it loses the air in it and the end result is far from a crumbly pastry).

Wrap the dough in cling film and chill for about 30 minutes (This is the same as a sweet crust pastry sans the sugar… hence the longer you chill the pastry the easier it is to roll it out).

Preheat the oven to 180 degree C.

For the Filling:

Heat olive oil in a large frying pan. Add the garlic paste and onion and sauté for about 2 minutes or until the onion is translucent. Add the bacon and sauté until bacon is crispy. Next add the mushrooms and sauté for another 3-4 minutes until the mushrooms give out water and are golden.

Add salt, pepper and mustard powder. After about 2minutes, when the mushrooms are tender, turn off the heat and sprinkle in the oregano and oats powder.

Stir in the milk, then cook again on a low flame, until everything is coated with the creamy sauce. Stir the grated cheese into the mushroom and bacon mixture.

To Assemble:

Remove the pastry dough from the fridge, thaw for about 5 minutes and roll out to 1/3-inch thickness on a surface lightly dusted with flour. Trim the sides of the pastry to form a rectangle shape.

Tip: Place the dough between two sheets of baking/parchment paper… this makes it easier to roll, ensures the dough is even on all sides and also prevents the dough from sticking to the rolling pin. Roll dough outwards from the center to each side, rotating the pastry as you roll.

Place the prepared stuffing in the centre of the rolled out pastry in the shape of a log.

Using a pizza cutter, make slashes on the longer side of the rectangle pastry, at a 45-degree angle, making strips on either side of the pastry. Brush the sides with some egg wash/milk.

Alternately fold the strips over the filling, as you would make a braid. Close the ends by folding the pastry over and trimming any excess. The video below would be more descriptive than my words.

Transfer the braid to a baking tray and brush with some egg wash / milk. Sprinkle with some black sesame seeds and bake in a preheated oven for 30-40 minutes or until the pastry is crisp and golden.

Serve warm.