Monday, 25 November 2013

SousVide Supreme Party Food Made Easy - Indian Spiced Lamb Patties

Last month I made a selection of starter course dishes that were all ideal for entertaining and were made using the SousVide Supreme water oven.  For the month of November with Christmas and New Year coming up fast, I'm making party food and the main part of each recipe can be prepared in advance, ready to cook using the Sous Vide cooking method.
These Mini Indian Spiced Lamb Patties can be made now and frozen in the special vacuum pouches ready to pop into the water oven on party day.  To serve,all that's left to do is a 30 second turn in oil in a very hot pan to give the patties colour then pop each one onto mini naan breads, garnish and enjoy!


The great thing about this method of cooking is these lamb patties can sit in the water oven for hours and they will still be cooked to a perfect medium-rare (or however you choose) ready to brown and they can be ready when you are.  
 
What exactly is Sous Vide?
Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.
Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.

Christmas Gift Idea - Hotel Chocolat

As always if you're looking for a really nice box of chocolates you really can't go wrong with Hotel Chocolat.
They have a fantastic range of chocolates and gifts to suit every budget.  
This Classic Christmas Collection box contains 14 Christmas wrapped in elegant milks, darks and whites.


At just £12.50 this would make a great Christmas present at a relatively low price, considering they are so very well presented (as always with Hotel Chocolat) and every chocolate looks gorgeous!  

The full delicious menu can be found here but to name just a few this box contains;
Chambord Royale, Christmas Mess, Cranberry Cup, Rum Punch, Nutmeg & Almond Praline, White Chocolate & Vanilla Bell,  Dark Christmas Tree and Pistachio Praline Crunch.

Suitable for vegetarians.
Contains: Alcohol, Almonds, Egg, Gluten, Hazelnuts, Milk, Pistachios, Soya, Wheat. May contain traces of other tree nuts and peanuts.

To see their full range of gifts pop over to Hotel Chocolat.

Thank you to Hannah and Hotel Chocolat for sending us a box to try.

Wednesday, 20 November 2013

Giveaway - Luxury Christmas Chocolates from Hotel Chocolat

Fancy winning a box of Chocolates from Hotel Chocolat in time for Christmas?  Then read on!
Everyone loves chocolate and in my opinion Hotel Chocolat are the best.   
The Signature Christmas Collection is a grand selection of exceptional Christmas Chocolates – Darks, Milks, Dark and Whites Rich with Spirits, Pralines, Fruits, Caramels and Rare and Vintage Cocoa.


The selection: Rum & Raisin Truffle, White Caramel Praline, Pistachio Praline Crunch, Hacienda Iara Salted Caramel 90%, Hacienda Iara 63% Ganache Milk , Christmas Mess - Dark, Mulled Port, Nutmeg & Almond Praline, Cranberry Cup, Christmas Stars, Caramel Supernova.
Box contains 19 Chocolates

How to Enter:
One lucky reader of this blog will win a box of 'The Signature Christmas Collection' chocolates from Hotel Chocolat worth £25.00

 Entries must be via the Rafflecopter widget.  Please note the prize can only be sent to the UK only and you must be over 18
 To see a short video on how easy it is to use Rafflecopter click here.
*Inappropriate comments will be deleted and entry/entries to the competition removed.  
Also, if you already like/follow please comment via the Rafflecopter widget and let me know to get your entries.
 For information on how to find the URL of your tweet click here - Entries that do not show the URL of the Tweet will be removed.
There is one main way to enter and several ways to get bonus entries, including bonus daily entries.
Competition end time is as shown on the Rafflecopter widget.
Good Luck Everyone! 

Monday, 18 November 2013

School of Wok - Cookery Classes in London Review

Located in London between Leicester Square and Covent Garden is Jeremy Pang’s School of Wok – a leading Oriental and Asian Cookery School.


It was Thursday night and I was luckily enough to attend one of their Oriental Seafood & Fish courses.  On the menu tonight was Salt & Pepper Squid, Sweet & Sour Squid, Steamed Sea Bass with Crushed Soy & Hoi Sin and finally Steamed Scallops with Garlic and Vermicelli.
Having lived in Hong Kong for over 6 years I was really excited about this especially the Salt & Pepper Squid – could it live up to the seafood restaurants on Lamma Island that everyone from HK seems to frequent.

SousVide Supreme Party Food Made Easy - Teriyaki Sesame Chicken Bites

Last month I made a selection of Starter Course Dishes that are all ideal for entertaining and were made using the SousVide Supreme water oven.  This month with Christmas and New Year coming up fast, I'm making party food.  The main part of each recipe can be prepared in advance, ready to cook using the Sous Vide cooking method.


What exactly is Sous Vide?
Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.
Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.
Thanks to The SousVide Supreme You can now have one of these amazing machines in your own home as their range is especially designed for home kitchens.  The Sous Vide method takes the guess work out of cooking, so anyone can create for example the perfect medium-rare steak just as you'd find in a top restaurant - at home.

 
 Food to be cooked is first sealed in a special pouch and sealed with the vacuum sealer that's included in 
The SousVide Supreme Promo pack.





Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/sousvide-teriyaki-sesame-chicken-bites



To make 16 - 20 (depending on the size of the fillets) Teriyaki Sesame Chicken Bites you will need:
2 skinless chicken breast fillets
Toasted sesame seeds, gem lettuce, finely chopped red chilli and spring onions for garnish

To make the marinade you will need: 
1 tablespoon toasted sesame oil
1 tablespoon light soy sauce
1/2 a tablespoon dark soy sauce
5 tablespoons of clear honey

1 tablespoon Mirin
1 tablespoon caster sugar
a pinch of ginger powder - fresh ginger doesn't work well in sous vide cooking
a teaspoon of white pepper 

** Please note if you are planning on freezing the chicken before cooking you will only need to make half of this marinade mixture as it wont keep longer than a day.
Also the chicken will need to be fully defrosted before cooking in the sous vide.

How to do it:
Mix the marinade ingredients together in a small bowl.
Cut each chicken fillet into large bite sized pieces and pop into a bowl.  Add just a couple of tablespoons of the marinade mixture to the fillets and stir well to coat keeping the rest of the marinade for later.  
Fill and heat the Sous Vide to 63.5C
Drain and put the chicken pieces into a suitably sized cooking pouch and vacuum seal. Pop the sealed pouch into the Sous Vide water oven and leave to cook for a minimum of one hour, but of course they can stay there for a good few hours until you are ready to finish them for serving.
Once the chicken has had the minimum time in the water oven, remove the pouch and carefully cut open with scissors taking care of the hot steam.  Please don't be fussed that at this stage the chicken will look like all the pieces have stuck together, they haven't - just carefully part each one.

Pour some toasted sesame seeds into a small bowl.

Heat up a frying pan, give the marinade a stir and add to the pan with the chicken pieces.  As this was an experiment I only used one small chicken fillet, just saying in case you're thinking there's not much food at her party!   
Quickly stir the chicken pieces (remember they are already cooked) and coat in the syrupy marinade. Using a cocktail stick, dip one side of each chicken piece into the toasted sesame seeds. 


Now remove for the cocktail stick and turn the chicken piece over inserting the cocktail stick back in so the sesame coated side is up.  Set aside and assemble for serving.  Put each one on a piece of lettuce and sprinkle with finely chopped red chilli and spring onions and enjoy!  

  
My recipe for Party Food Mini Burgers can be found here and you can find more delicious recipes made in the SousVide Supreme over at my friend Karen's blog Lavender and Lovage.


Disclaimer: I was sent a SousVide Supreme Promo Pack which consists of:  a SousVide Supreme water oven, Vacuum sealer which includes 10 pouches.  2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook

RRP: £506:98 (£422.48 excluding VAT) it is mine to keep in return for blog posts and a total of twelve recipes.

Wednesday, 13 November 2013

Weight Watchers Biscuits - ProPoints Plan Treats

Weight Watchers have a great range of products to help you to loose weight and they also have some lovely treats, which of course are all low low in calories. 
Anyone following the their famous ProPoints plan will be pleased to hear each pack is marked with the points so you can easily keep track of how many you've used.


Our favorite ones from this lovely assortment sent to us were the Caramel Wafers, Jaffa Cake Bars.  Oh and the Chocolate biscuits.  That said the Oat Digestives were rather nice too!

You can find out more about Weight Watchers and how to start loosing weight with their ProPoints Plan over at the Weight Watchers website. 

Many thanks to Truely for sending us the biscuits to try. 

Thursday, 7 November 2013

Proper Baked Beans on Soda Bread Toast - Tom Kerridge

Oh my goodness, have you seen Tom Kerridge's TV program on 'BBC 'Proper Pub Food'?  It's fantastic - everything he makes looks truly delicious!   So, after watching the other day his Proper Baked Beans on Soda Bread Toast just had to be made.


And I just had to buy his book too.  I found these two recipes so very easy to follow and more importantly - they both worked.  I'm so fed up with recipes in books that just don't work.  Amazingly for me I managed to produce this quite good looking loaf of soda bread too!  *Please note the loaf was half this size again, just that we'd eaten the rest before I took this picture.

SousVide Supreme Party Food Made Easy - Mini Burgers

Last month I made a selection of starter course dishes that were all ideal for entertaining and were made using The SousVide Supreme water oven.  With Christmas and New Year coming up fast, thoughts turn to party food.  This is the first of a few party food ideas I will be posting which can be prepared in advance, ready to cook using the Sous Vide cooking method.  
These tasty, juicy mini burgers can be made now and frozen in the special vacuum pouches ready to pop into the water oven on party day.  To serve, all that's left to do is a 30 second turn in oil in a very hot pan to give the burgers colour,  assemble, serve and enjoy!


The fantastic thing about this method of cooking is your burgers can sit in the water oven for hours and they will still be cooked to a perfect medium-rare (or however you choose) ready to brown, they're ready when you are.  

Wednesday, 6 November 2013

Thermapen Thermometer - Review

Checking the temperature of any kind of poultry is always a good thing to do for health and safety reasons.  But it's also good to know that your Christmas turkey or that beef joint is cooked to perfection and doesn't end up under or overcooked and dried out.   All you need is a good digital thermometer to check everything's properly cooked but without all the prodding and poking every five minutes.  
Of course checking the temperature isn't all about meat and poultry, according to experts, the secret to Plum Pudding perfection on Christmas Day is to reheat it to precisely 71°C.  Any hotter than 89°C and the sugar within the fruits begins to caramelise and no matter how luxurious its ingredients, your pudding will taste bitter.


I'm a big fan of digital thermometers and I always use one to check if meat or poultry is cooked.  Having been sent the Thermapen® I must say I think it's brilliant and extra fast at displaying a precise reading in just three seconds.  


I have a few different digital thermometers and in my opinion this is by far the best.   Okay the price is more expensive than the others I own but I'd say this one in particular is really worth investing in.  It's sturdy and is very well made.  Thermapen is made in Britain and each comes serial number on the back and a Manufacturer's Certificate of Calibration which if filled in by hand.  The Thermapen is guaranteed to be accurate to + or - 0.4c with a range of -49.9 to 299.9c
 The digital display is large and easy to read and the manufactures say the biomaster casing reduces bacterial growth.  The case is splash-proof and it's really easy to use, there are no buttons or switches to press and it's comfortable to hold in your hand.  Just unfold, probe by inserting at least 3mm to get an accurate temperature reading.
Available in a wide range of colours and comes with a two year guarantee.

Great for all meat and poultry dishes, baking and jamming the Thermapen costs £57.60 pop over to www.thermapen.co.uk for more details.
 
Many thanks to Jo and Thermapen for sending me this product to review.
All opinions and thoughts are my own.  I was not required to write a positive review.  I only ever post reviews on products I like the look of and therefore would buy myself.

Friday, 1 November 2013

Range Cookers – Suitable for both Small and Large Kitchens

When you think of a range cooker, your mind might tend to conjure up quite a large sized cooker that’s suitable for only a farmhouse-style kitchen with loads of space.  So if your kitchen is small (like mine) then the chance of actually being able to have a range cooker seems out of the question -surprisingly this isn’t the case.

These days range cookers are available in sizes much smaller than you might imagine and with a huge range of styles to choose from, there’s sure to be one that is just right for you.


What style are you looking for?
Are you after the traditional cosy country kitchen look, or is it a modern contemporary style you want?  Whatever your choice you don’t have to compromise as there are so many styles and price ranges to choose from.  Typical width sizes seem to be between 90cm and 110cm and with colours are too many to mention, from stainless steel, black, white, cream, red, blue, green and more!  

Do you prefer Gas or Electric?
Duel fuel or single fuel and on some models there’s the option to run on LPG (liquefied petroleum gas) with an adapter kit that's available on request.   With energy efficiency ratings between A and B you might find buying a new range cooker to be more economical to run than your existing oven.  

Are there any particular features you want?
With some, or all of the following features (depending on your chosen oven) this can be a hard decision to make!  
Typically range ovens have 5 or 6 gas burners but induction plates are also an option depending on your chosen oven. Slow cook, defrost function, cook and clean oven linings, conventional or fan oven, gas oven with flame failure device, induction hobs with hot hob indicator, gas burners, separate grill, kitchen timers, a lid and oven light, double or triple glazed door and a warming drawer or warming zone.  
With prices at Homebase from under £400 which will you choose?

This is a sponsored post - all words and opinions are my own.

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