Dirty Apron Bakes

Dirty Apron Bakes At Dirty Apron Bakes we share a love of good food and an appreciation of all things hand-made.

16/09/2026

Homemade Chicken Salami

I’ve been wanting to try homemade chicken salami for a while and this turned out so good! Mild and savoury with a smooth, sliceable texture — just what I wanted for sandwiches and breakfast muffins.

Note: this is a good base recipe that you can add extra toppings to like mixed herbs, chopped olives, or even smoke it for extra flavour.

Ingredients 🛒
1 kg boneless chicke
2 egg whites
2½ tbsp cornflour
2 tbsp oil
2 tsp salt
1 tsp white pepper
½ tsp black pepper
1 tsp garlic powder
¾ tsp onion powder
¾ tsp sweet paprika
¼–½ tsp ground coriander
⅛ tsp nutmeg
50 ml ice-cold water

Method 📝
Process the cold chicken with the salt until fine and sticky. Add the remaining ingredients, gradually adding the water and oil, and process until very smooth.

Divide into 2 logs, roll tightly in baking paper and then wrap in foil. Steam for 35–45 minutes, or until the centre reaches 74°C.

Cool still wrapped, then refrigerate overnight before slicing.

I sliced and portioned mine for the freezer — homemade deli meat ready to go! 🙌

Don’t throw away the yogurt marinade left behind after your chicken goes into the oven.Cook it low and slow in a little ...
18/08/2026

Don’t throw away the yogurt marinade left behind after your chicken goes into the oven.

Cook it low and slow in a little oil until it bubbles and thickens. Once the chicken is roasted and resting, stir in the juices from the roasting pan.

You’ll end up with a rich, flavourful masala to spoon over the chicken or mix into some mint raita.

Sometimes I cool and freeze the cooked masala, then add it to qeema during the last 10 minutes of cooking. It adds so much flavour.

Just remember that any marinade that has touched raw chicken must be cooked thoroughly before serving or freezing.

More flavour. Less waste. 💚

There’s something so nostalgic about Nan Khatai. 🤍Buttery, crumbly and melt-in-your-mouth, with that unmistakable cardam...
14/08/2026

There’s something so nostalgic about Nan Khatai. 🤍

Buttery, crumbly and melt-in-your-mouth, with that unmistakable cardamom flavour and a little pistachio on top. They’re the kind of biscuits that somehow disappear far too quickly once the chai is poured.

Simple ingredients, no fancy techniques — just an old-school favourite that never really goes out of style.

One of the challenges with kofta pulao is that you don’t have the rich meat broth that gives traditional yakhni pulao so...
15/06/2026

One of the challenges with kofta pulao is that you don’t have the rich meat broth that gives traditional yakhni pulao so much flavour.

If you cook the rice in plain water, the koftas may be delicious but the rice can sometimes taste a little flat.

This is a tip I learnt from my mum years ago. For every 3 cups of rice, simmer ⅔ cup coriander seeds and ½ cup fennel seeds in water for about 30 minutes. Strain the liquid and use it to cook the rice.

The aromatics create a fragrant cooking liquid that gives the pulao much more depth and flavour without any extra effort.

It’s not a replacement for a proper meat yakhni, but it’s a simple trick that makes a noticeable difference when making kofta pulao.

Save this tip for the next time you’re making pulao.

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