Monday, 31 March 2014

Peshwari Naan - Easy to Make Recipe

 Every good Indian curry dish deserves some nice naan bread for dipping and mopping.  Garlic and Coriander is seriously good, but if I have to choose between the two then Peshwari has to be my favourite. 
 Peshwari has a lovely sweet taste to it from the coconut and sultanas.  If you want to you add a few flaked almonds to the top.  So very easy to make and far better than shop bought naan. 

Don't forget once the naan is cooked you can freeze them if you have too many.   
Just be sure to defrosted them thoroughly before reheating.  Place the naan breads on kitchen foil and sprinkle with a little water.  I've done it and they turn out fine.  

Saturday, 29 March 2014

Thorntons Marvellously Magnificent Easter Egg - Giveaway

 The lovely people at Thorntons are kindly giving one lucky reader of A Glug of Oil the chance to win one of their 'Marvellously Magnificent' Easter Eggs - a Massive 1kg hollow Milk Chocolate Egg!

Having been sent one to try I must say this is a very impressive Easter egg and once you can bring yourself to break it in order to eat, there's plenty of nice thick chocolate pieces to share with a good few people - or maybe you can just keep it all for yourself?  But 1kg is a serious amount of chocolate!

 Allergy, Intolerance & Recipe Info
     Suitable for vegetarians
     No gluten-containing ingredients
     Alcohol-free recipe
     May contain nuts
     Contains added milk
     Contains added soya
     Free from artificial colour
     Free from artificial flavouring

You can see this and the whole range of beautiful Easter eggs in a price range to suit everyone over at Thorntons.

  Now for the Giveaway and how to Enter:

One lucky reader of this blog will win a Marvellously Magnificent Milk Chocolate Easter Egg (subject to availability) from Thorntons worth £24.99

 Entries must be via the Rafflecopter widget.  Please note the prize can only be sent to the UK mainland 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, 24 March 2014

Rachel's Organic Greek Style Lemon Yogurt - Review

 If you haven't discovered these already, let me share with you - Rachel’s latest addition to the Greek Style range of Organic Bio-Live Yogurts.  
The new Lemon flavour is in our opinion, totally and utterly delicious.  Having been sent 6 large tubs to try I have to tell you they've gone - yes we seem to have eaten them all. 
Seriously creamy, smooth and very lemony with just the right amount of sweetness.

Is it wrong that I ate a whole tub to myself?!
Rachel's organic range contains the yogurt cultures Lactobacillus acidophilus & Bifidobacterium.
They are suitable for vegetarians too.
Typical values Per 100g
Energy 582kJ/139kcal
Fat 7.5g
of which saturates 4.7g
Carbohydrate 14.8g
of which sugars 14.3g
Protein 3.1g
Salt 0.1g

  I was pleased to see the whole of the packaging is suitable for recycling which is great stuff.  
Available now from Waitrose, Sainsbury’s and Ocado priced at RRP £1.99 for a 450g pot.

Many thanks to Rachel's for sending me some to try.  
Disclaimer:  All thoughts and opinions are my own and I was not required to write a positive review.

Monday, 10 March 2014

ChefAlarm Cooking Thermometer and Timer - Review

The ChefAlarm from ETI (Electronic Temperature Instruments) is a professional cooking thermometer.  It has a count up and down timer which simultaneously displays the count up and down time.  The current temperature or your food item is displayed and it has high and low alarms which you can set to display the minimum and maximum temperature you want before the alarm sounds.

The timer is fully programmable and you can set the count up/down time to 99 hours, and 59 minutes. 

Sunday, 9 March 2014

Beef with Tomatoes and Sweet Paprika - Slow Cooker Recipe

My cute and dinky slow cooker from Judge Cookware is just 1.5 litres and I've found this size to be perfect as it stops me cooking far too much for two people.  I do tend to get a bit excitable and cook too much food.  You can read my review on the Judge mini slow cooker and find more of my slow cooker recipes here.

About this recipe for Beef and Tomatoes - I meant to use a red peppers, but for some reason I seem to have got side tracked and found myself chopping a carrot instead!  Anyway, I used the carrot and left out the red pepper (since the two together is a bit odd, I think) and it was fine, but when I make it again I will use a bell pepper instead.

Whatever you do please try to use sweet paprika as it will give a far nicer taste.
Of course if you wanted to you could put this in a casserole and pop it into the oven at say 180C/360F for about 3 hours, or until the meat in nice and tender.  The only problem is with the oven it does tend to need checking on more often as you will most probably find you need to turn the oven down at some point.

Thursday, 6 March 2014

Getting up Close and Personal with wagamama's Dishes

The wagamama story began in 1992 when they opened their first restaurant London’s Bloomsbury.  Inspired by traditional Japanese Ramen bars and Asian flavours, wagamama was to offer a new kind of dining experience offering fresh Japanese-inspired food in a friendly, vibrant setting.  Today, wagamama is an award-winning series of restaurants, spanning 17 countries.

The #wayofwagamama is getting up close and personal with their food, showcasing their latest dishes made from fresh ingredients giving a taste of pan-asian inspired cooking.
Check their latest chicken + prawn pad-thai dish:

wagamama's pan-asian inspired cooking covers a ton of different flavours to choose from. The only ingredients that wagamama's chefs use in all of them are freshness, quality and a whole lot of love. That is the way of wagamama.
wagamama want to encourage people to try some of their chefs' favourite dishes – full of flavour and lovingly prepared.
wagamama have always had lesser known dishes on the menu and want to encourage existing fans to be more adventurous and try these dishes, and to make new fans hungry, tempting them to come to wagamama and show them what it's all about!

One lucky reader of this blog will win a £10 voucher to spend at a wagamama restaurant of their choice in the UK.
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 before the winner is picked.
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!

Disclaimer: This is a featured post commissioned by wagamama.

Wednesday, 5 March 2014

Aldi - Nice Wine at a Good Price

Now it has to be said I do like a nice glass of wine!  If you're looking for a proper wine review with all the fancy wording as to whether or not a particular wine has hints of damson, chocolatey undertones and all that, then you've landed in the wrong place - I really don't know very much at all about wine at all.  Apart from it either tastes good or it doesn't (to me) is about the limit of my knowledge.  But if you're just looking to discover some good wines at good prices then please read on.

 Recently I was sent four bottles of wine from Aldi to try.  I'll be honest as always, I'd never looked at the wines in Aldi, mainly because I tend to stick to the same couple which are Hardys Stamp of Australia or Banrock Station Shiraz Mataro - another Australian wine.  Although I do like wines from Chile and South Africa too. 

So now you know, I'm only speaking about how I personally found the wines and my opinion is most definitely not one of any real knowledge of wine whatsoever.

Monday, 3 March 2014

Chewy Chocolate Chip Granola Bars with Goji Berries

Goji-berries, also known as Chinese Wolfberry, grow on the common matrimony vine, a shrub up to 4m high.  The fruits can be harvested from August to October. The name "goji" is derived from the Chinese term "Ningxia gouqi", which apparently means something along of the lines of "from the region of Ningxia wolfberry". In China, they have been revered as a vitality and energy source for millennia.

Goji Berries are Good for You!
These amazing little berries are rich in high levels of iron including B12, vitamins and carotenoids (pro-vitamin A) B vitamins and other ingredients.  Containing over 20 trace elements and minerals as well as all essential amino acids.  It is especially valued for its "adaptogenic effect" (promoting vitality and resistance to stress).  They can be eaten raw or used in any recipe to enrich your meal.  
Western medicine is only beginning to discover the goji berry.  In traditional Chinese medicine, the goji berry has been used for a long time.

Saturday, 1 March 2014

Marsala Honey, Date and Walnut - Pancake Recipe

With Pancake Day coming up this Tuesday, which pancake style and topping will you be making - Do you prefer American style pancakes or the thinner crepe type?
I'd never actually made American pancakes until now and although I think mine are probably a bit on on the thick side, they were still light, fluffy and good to eat. 

These pancakes are for grown ups!  Although you can of course leave out the Marsala for children.  I wondered my mixture of dates along with honey and Marsala would make them too sweet but as it turned out they were fine.  I'm not really a dessert lover but Paul (the husband) loved them. 

 If you're making pancakes this Tuesday, you may be searching through cook books or online for how to make the perfect pancake batter.  If so, Asda have a rather marvelous pancake mix-o-meter which is designed to help you with quantities.  

To make the Marsala, Honey Date and Walnut topping you will need:
15g butter
30g dates - chopped
40g walnut pieces
4 tablespoons runny honey
2 tablespoons Marsala wine
Print Recipe

How to do it:
Heat up a medium sized frying pan and add the butter, once it has melted tip in the rest of the ingredients and add the Marsala.  Cook over a medium heat for a minute or two.

To make 4-6 pancakes you will need:
140g self raising flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon caster sugar
130ml milk
1 large free range egg
20g melted butter (allow to cool slightly) plus extra for cooking
30g dates - chopped

How to do it:
Sift the flour, baking powder, salt and caster sugar into a large bowl.  In a smaller bowl, lightly whisk together the milk and egg.  Now whisk in the melted butter.
Pour the milk mixture into the flour mixture and and using a whisk, beat until you have a smooth batter without lumps.  Add the chopped dates and stir.  Let the batter stand for a few minutes before using.

Heat a non-stick frying pan over a medium heat and add a knob of butter.  When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time).
The batter will look quite thick but that's how it should be.
Cook until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
Repeat until all the batter is used up.

To Serve:
Pop the pancakes onto a plate, quickly reheat the date and walnut mixture and pour over.  Serve straight away you can add a dollop of ice cream if you fancy.

For some Pancake Day trivia, Asda have a fun info-graphic which can be found here.  

This is sponsored post commissioned by ASDA.

Pan-fried Skrei with Lemon Butter and Parsley Sauce

Skrei is a very special type of line caught cod and is a much loved Norwegian delicacy.  An extremely tasty and firm fish which is fantastic simply pan fried in a little butter and oil.  It's ready in just a couple of minutes and it doesn't break up during cooking.


Here's my very simple recipe for pan-fried Skrei with a lovely lemon butter and parsley sauce.  The whole dish is ready in under 15 minutes from start to finish and the main part of that time is spent gathering the ingredients together!

Print Recipe

To make enough Sauce to Serve 2 you will need:    

1 shallot - finely chopped 

2 tablespoon white wine vinegar

2 tablespoons water
3 tablespoons dry white wine
1 tablespoon double (heavy) cream
120g unsalted butter - cut into cubes and kept cold in the fridge until needed
zest from a whole lemon and the juice from half the lemon
salt - just a pinch
cayenne pepper - a pinch or two

How to do it:
Put the shallots into a pan with the wine, white wine vinegar and water and reduce to a quarter of the original amount. This is important or your sauce will taste of vinegar.  Add the cream and boil for a minute.
Now, whisk in the butter cubes a few at a time, keep whisking whilst taking the sauce on and off the heat and keep adding a bit more butter.  The sauce should look smooth and shiny but with no sign of an oily film.
Now whisk in the lemon juice and zest and season to taste with a teeny bit of salt and a pinch of two of cayenne pepper.  Serve immediately over pan-fried Skrei or other white fish.

Availability of Skrei:
Only available between January and April each year, Skrei is migratory and journeys thousands of miles annually from the Barents Sea to the Lofoten Islands in northern Norway to reproduce.
Thanks to this epic journey through icy, dark waters, Skrei has a lean, bright white firm flesh and is rich in protein, vitamins and minerals, which makes it a hugely versatile, healthy and wholesome food.


Where to Buy:
Skrei is available in Harrods Food Halls, Booths or you can ask your local fishmonger.

More about Skrei:
To be classified as SKREI® the fish needs to be:
Caught fully grown - as a large mature cod before it has spawned (approx. five years old)
The skin needs to be immaculate, with no scratches, bruising or injuries
Packaged within 12 hours of being caught
Stored on ice at a temperature between 0° and 4° Celsius
Whole, fresh SKREI® is required to have the SKREI® brand fastened to the forward dorsal fin and put in a branded SKREI® box.

Thank you to The Norwegian Seafood Council for sending me a box of Skrei.

Silicone Oven Mitt Range - Judge Cookware

Let me tell you about the new range of Silicon and Textile Oven Gloves, Mitts and Pot Holders from Judge Cookware. 
They're made from nice soft quilted cotton coated in silicone and are heat resistant up to 240°C 

 Having tried the traditional oven mitt and the pot holder myself I must say they are the first oven mitts I've ever felt really comfortable using.  I will admit I almost always pick up a tea towel to remove pans from the oven as I feel more secure and less lightly to drop a tray or pan.
But the Judge traditional oven mitt isn't bulky like some are and doesn't feel too big.  The silicone gives a really firm, non-slip grip and I've used mine every day since it arrived.