Spicy Mango Sourdough Dinner Rolls
Squeaky wheels get the oil? Or, whinny kids get the lollies, as Chinese put it?
I bought a tray of mangos for my daughter to take to her schoolie’s holiday week. She left half a dozen of mangos at home for her brother. I didn’t realize it at the time of purchase but these weren’t very good quality – they have nice smells but have already started having black skins, a sure sign of over-ripening. After the second one went into my son’s breakfast cereal, I had a feeling that the rest won’t get consumed. I cut them up, mashed the pieces with a fork, and added a couple of teaspoons each of hot curry powder and coriander powder. I made them into dinner rolls. These were enjoyed with King Snapper, grilled with lemon, last night.
A slice with morning coffee? Why not?
Happy Thanksgiving to all of you out there in America!
Shiao-Ping
Comments
I swear, you are from another world..always something new and incredibly novel.
To sit at your table, is surely a unique experience.
Thank you
Betty
Happy Thanksgiving Day!
Yummy... seems like you appreciate sourdoughs over other risen breads... you've excelled at sourdoughs Shiao-Ping...i attest
However, i recommend you challenge your expertise with wholegrains.. more often, i bet you already knew that... just a reminder.
Anyway..., excellent and satisfying to look at.
Mebake
How do you know that I've been avoiding wholegrains! Love your seeded rye sourdough sandwich loaf.
Its because i noticed that you steered away from wholegrains lately.. i've been a keen fan of your breads, and still are, though i would love to see your wholegrains again, and try to learn from you.
As for the seeded rye, well the taste was not as the photo may imply, but iam trying to improve the taste. I got the open crumb on that rye due to the high hydration in a non-stick loaf pan, for 2 hours, last 45 min of which was covered in alum. foil to prevent charring of the top. Oh yeas, and i sort of cooked it at low temp. 350 F for 1.8 hours.
Mebake
seeds and grains? You might be interested to know that I've got one seeded sourdough in the retarder right now. But I am using white bread flour for that. I passed by my local organic shop today without going in. I've finished my wholemeal flour but somehow am not in the mood to replenish it yet.
shiao ping,
are those pine nuts? what do you do with pine nuts before adding them to your dough? do you toast them first?
pray tell!
You could if you want to, but you have to be vary careful because pine nuts are full of oil and so they burn easily. You need to use very low heat if you want to toast them.
...for answering my pine nuts question!
Thats precisely what i meant: Whole Wheat Flour. They are more challenging, but offer richer and more complex taste, not to mention their nutritious value. Its a pity your beautifully crafted breads lack the full nutritional value that grains contain. I have peter reinhart's Whole Grain breads, and i believe that whole grains make great bread with unmatched taste.
Just my 2 cents.
That said, however, you have enormous potential to excel with whole wheat breads.
Bake on.. :)
Mebake
I might just have to try.
I swear Shiao-Ping, where do you get these combination's? Mango, Pine Nuts, Curry and Coriander. They look wonderful and I'll bet they were delicious.
Thanksgiving is a time of reflection for us here in North America where we celebrate this family holiday. Thinking about close friends and family we hold dear. Wishing you and yours could have joined us yesterday at our dinner table.
Eric
I can't say I do but I cook curry for the family, especially Thai curry with coconut. (I even cook rice with coconut milk sometimes to get the coconut fragrance.) In Asia, all sorts of curry combinations are possible. Spicy mango is not new. A few Southeast Asian countries are big producers of mangos - Thai mangos, Pilipino mangos, Indonesian mangos - they are all different! Oh, and don't forget the Taiwanese mangos - they are probably the smallest of the lot, bright green on the outside, and yellow (of course) inside, delightfully sweet and sour, my kind of mangos! But I don't eat a lot of it - one of the most acidic fruit of all fruits. I am talking about ying and yang here; acidic = ying. Sorry, I've got side-tracked. Spicy mango? Yes, you see it in restaurant menus sometimes; it's normally paired with seafood, prawns in particular. In a dish like this, it's best that the mango be not too ripe.
Thank you for the invitation. I loved the mashed pumpkin and roast turkey (and cranberry sauce) - my one and only Thanksgiving dinner in New England, or the most memorable! Hope you and your family had a lovely Thanksgiving Day!
I'm getting horrible cravings for mangoes, Thai curry and coconut. Maybe I will head into the tropics for Christmas. Green mangoes with salt and pickled ones with cold pork and then green papaya salad! I've had the chance to enjoy those tiny little mangoes.
It is just so fantastic that you're given something...in this case, overripe mangoes... and then use them to create. That's Fun! Risky and rewarding! Not many people can do that!
Love the crumb shots! Hope the rolls taste as good as they look!
Mini
... today the temperature in Brisbane is 34 degree C! You may die of heat stroke before you get to your mangoes! Haha.
The heat (or rather, the spiciness) in the mango sourdough has died down. I am wondering if calling these spicy mango sourdough a bit of a bold statement. The wonderful curry aroma is unmistakeably there. However there isn't a lot of mango smell even though the mashed mango I used was 2/3's the final dough flour. Curry is quite a dominant spice.
The rolls are really a good idea for dinner parties. And you get more crusts that way.
You know the Dial-a-Pizza service? Wouldn't it be nice if there is an international Dial-a-Green Mangoes service!
Hi Shiao Ping
i hope that the daughter survived schoolies all in one piece, and that mum didn't worry to much!
The spicey mango looks great, still a little while away from mango season here but i am looking forward to trying a mango dough .there are canned variety but fully ripe sound best.
What was the mango rate in your dough?
regards yozza
... it's the dad who worried. Thank you for asking.
The mango rate in my dough? Are you asking about mango hydration rate or how much mango in relation to the flour? Mango was 2/3's the final dough flour and about 2/3's again of the mango weight was accounted for towards overal dough hydration, which was around the 73 - 75 mark.
Where I jog in my neighbourhood there are two mango trees. Last week I saw one of them fully loaded and I was hoping the next time when I came past that some of the fruits had dropped. Not a chance - they had all been picked clean.
Regards
Well us dads always worry about our teenage daughters.
The house next door to me has been vacant for a while and has a large Avacado tree and i was able to help myself, i did use some in a bread but the rate i used was not as adventurous as you have been with some of your beaut breads, it has probably given me the confidance to try higher rates in the future.
The bread turned out really quite good and i omitted any fat addition as the Avacado has quite a high content itself .There was a tinge of the green colour especially in the dough which mostly came from if you scraped close to the skin.
It was interesting that one of our chefs said he was always told not to cook avacado, but he thought the bread rolls were very nice.
regards yozza
I was also told not to cook avocado, but our nanny when we were living in South East Asia, used to cook avocado in a mild curry chicken stew and it was beautiful. I was also told not to heat up honey, but I do it all the time, I have yet to find out what problems there might be.
Regards,
Shiao-Ping