Saturday, 21 December 2013

SousVide Supreme Dinner Made Easy - Tarragon Chicken

Readers of this blog will know I've recently been experimenting with The SousVide Supreme water oven.  Starter Courses, Party Food and now Everyday Dinners all cooked Sous Vide.  
Cooking in the SousVide Supreme keeps vegetables vibrant and meat and poultry succulent, juicy and totally delicious.


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.

Monday, 16 December 2013

Baked Apples Stuffed with Dates and Ginger - Flora Pro.activ

With all the fancy rich and sugary foods that most of us eat at this time of year, it's good to know you can still have a delicious dessert without it being bad for you.



Flora pro.activ contains plant sterols.  Plant sterols have been shown to lower blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.  Consuming 1.5-2.4g of plant sterols per day can lower cholesterol by 7-10% in 2-3 weeks when consumed as part of a healthy diet and lifestyle with sufficient fruit and vegetables.

Having been asked by Flora Pro.activ to make their recipe for Baked Apples with Ginger and Orange, a lovely hamper of goodies arrived!


The hamper contained all the ingredients to make the recipe along with a Jamie Oliver pestle and mortar, lovely a Christmas apron, pomegranate hearts which are jelly like sweets that taste rather nice I must say!
A really nice heart shaped wooden chopping board and a heart shaped Le Creuset stoneware dish.

Now these baked apples are really good, I don't usually like desserts but it has to be said the date and ginger stuffing turns almost toffee like on top of the apples.  The orange and ginger spread is added at the end of cooking and melts over the apples.  In a word, these baked apples are delicious.
Click continue reading for the rest of the post and the recipe.

Saturday, 14 December 2013

SousVide Supreme - Chicken and Black Pudding Terrine

Chicken and Black Pudding Terrine with Paprika Popcorn.  Any meat or poultry cooked Sous Vide is incredibly moist and tender.  I added a little duck fat to this chicken terrine and it tasted seriously good!  


If you're serving something other than Turkey, for example Beef Wellington this is just perfect as a starter.
Or how about leaving out the popcorn and slice to serve at that Christmas or New Years Eve Party!

Wednesday, 11 December 2013

SousVide Supreme - Szechuan Pork Belly Bites with a BBQ Glaze

Still along the theme of 'Party Food Made Easy' here I've made Szechuan and Sea Salt Pork Belly Bites with a BBQ glaze, fantastic for all those Christmas and New Year parties!


After spending 8 hours in the water oven the pork belly melts in your mouth, so delicious!

Must Have Garlic Chopper - by Judge Cookware

Not just for chopping garlic!  This surprising small, but very capable little chopper chops garlic, onions chillies, carrots and herbs in next to no time and will even chop nuts.

The TC250 Judge Garlic Chopper is just under 17cm in height and easy to use, just press down and the simple  pressing action rotates the blade, chopping as fine as you want it to - the more you press the finer it will chop your ingredients.

Christmas Essential - Rudolph Nutcracker by Stellar Cookware

Fun to use, but when not in use it doubles as a Christmas ornament, I say so anyway.
Cracks nuts of all sizes - from Hazelnuts to Walnuts and Brazil nuts - Rudolph makes then a doddle to crack! 
     

Made from polished stainless steel  with a non-slip base and has quite a nice weight to it too.
Tried and Tested - it works really well.
 Just place your selected nut under his tummy and push down on his tail to crack the nut with ease.
Selling FAST and available to buy now from good cook shops and Amazon.


Many thanks to Pam and Stellar Cookware for sending me The Rudolph Nut Cracker 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.

Twice Baked Cheddar Soufflés - Easy to Make Recipe

 These Twice Baked Cheddar Soufflés are so very easy to make and are great for a lovely light lunch or a starter course.  
But it has to be said, using Barber's 1833 Vintage Reserve Cheddar really gives them a truly fantastic flavour.  


The Barber family have been making cheese at Maryland Farm in Ditcheat, Somerset since 1833.
Matured for a minumum of 24 months provides a cheddar that is powerfully intense and has an exceptional depth of flavour.  It has a slightly brittle and crunchy texture that is a result of it's long and slow ageing.
 
Having recently been very kindly invited to the BBC Good Food Show to meet Daniel Barber.  Having now tasted this amazing Cheddar, as far as I'm concerned there's noting else out there like it.  Seriously, any cheese lover would be totally hooked on Barber's 1833 Vintage Reserve Cheddar.

Where to Buy:
  The good news is, you can either buy it from Barber's in their online shop or it can be found in Sainsbury's Waitrose and Morrisons stores.  

Sunday, 8 December 2013

Giveaway - WIN a Serenata Hamper - Chocolate Indulgence

 I'm so pleased to be able to offer one lucky reader of A Glug of Oil a chance to WIN this lovely
'Chocolate Indulgence' Hamper worth £39.99 from Serenata Hampers.

They have a seriously great range of products available to order online with an excellent range of prices to suit different budgets. 



 

 The Chocolate Indulgence Hamper contains the following :
Luxury Chocolate Coated Peanuts & Raisins
Cachet, Box of Belgian Truffle Assortment 155g
Luxury Dark Chocolate Coated Brazil Nuts
Le Paravel Blanc, The Vignerons de la Vicomte 2012
White Chocolate Covered Strawberries
Cachet, Madagascar – Milk Chocolate 32% cocoa 100g

Don't forget if you are the lucky winner, you can choose to have the hamper delivered to you, or someone of your choice, just as long as it is to a mainland UK address.

How to Enter:


One lucky reader of this blog will win this 'Chocolate Indulgence Hamper' from Serenta Hampers.

 Entries must be via the Rafflecopter widget.  Please note the prize can only be sent to 
UK Mainland addresses ONLY and you must be over 18 to enter.
 

 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 so I can make sure you 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.

Ending date is as shown on the Rafflecopter widget. 


Good Luck Everyone! 

Disclaimer - I have received payment to host this giveaway.
   

Saturday, 7 December 2013

Piccalilli - Easy to Make Recipe

Now how can anyone not love Piccalilli?  A slightly crunchy and lovely mustard spiced pickle - Perfect with Pork Pie and vital with any leftover Christmas Turkey or cold meats as a quick Boxing Day dinner.


Piccalilli is surprisingly easy to make too!

Sprinkles Book - Colourful Dessert Recipes and Ideas

Whoever would have thought of 'embroidering' sprinkles onto cookies?  This book is a guide to baking and decorating desserts with a colorful twist: Sprinkles!
Scattering them over cakes and pies, but you can also swirl them into waffles and freeze them in lovely popsicles. 

Please note - all pictures are taken from the book purely for the purpose of the review.

A great book by Jackie Alpers with dozens of creative, colorful and fun recipes and quick-and-easy projects (ideal for little kids).
Simple tutorials for tinting sparkling sugars, concocting homemade pop rocks, and even making your own sprinkles at home.

I am fascinated to learn you can actually 'grow' your own rock sugar crystals in a jar on sticks, I just have to do this!  Apparently it takes two weeks and of course it's edible.

The mini candy apples are perfect for Christmas and the holidays.


The recipe for Gingersnap Cookie Butter looks good, and what about these pretty Windowpane Cookies made with translucent candies?  

     Nothing looks too hard to make either which is good and  there's a handy list of online stockists which can be found at the back of the book.  Sprinkles is written by Jackie Alpers and published by Quirk books.

You can follow Jackie's culinary adventures on her blog 'Jackie's Happy Plate'

Many thanks to Mat at PGUK Publishers Group for sending me a copy 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.

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