A question for the Cooks

Hi Jan
Add a couple of pound of salt to the dough. That should do the trick
Cheers
Trevor & Lyndal

Hi Jan
I do these dishes regularly.
Used to experiment with different dough mixes but now a bit lazy and take short cuts.

If using bread dough I just use a standard loaf mix out of the breadmaker book and mix the dough in the breadmaker.

Another way to get the same result is to use pre made puff pastry sheets from the supermarket freezer. Two layers of pastry minimum, three better.

Important that the meat, ham, chicken, beef whatever is dry to the touch and a little chilled, just nice and cold is enough.
Cooking times are extended because the dough/pastry acts as an insulator.
Use a meat thermometer, put it in prior to cooking and leave in until ready.

Very hot oven, about 220º to star, about 15 mins until dough/pastry activatest then turn down to 180 until done by thermometer.

A whole ham done this way in a Weber is fantastic.

Experiment with different stuffings, pestos etc and you will get some great results.

Happy Christmas

Bob

Hi Jan,
Best to use high quality bread flour...not cake flour which will crumble...
Or maybe add some gluten flour to the mix as insurance ...(2 - 3 table spoons?)... to make the dough more elastic...

Reg.
fosss

Well, thanks to all of you! I will definately have another go at this as the chook was rather yummy even if it was cooked until it fell apart. The dough was something else!!! It set like CONCRETE and I really did have to jack hammer it off, which is why the chook fell apart!!! I ended up smoking the turkey in a borrowed webber bbq and as luck would have it, everything turned out just perfect!
Hope every one had a fabulous time over Christmas...we did! Aching tummies and all! As usual, ate too much.
Cheers and see you all in 2007.
Jan O & Easy