Showing posts with label BBQ. Show all posts
Showing posts with label BBQ. Show all posts

Wednesday, 21 May 2014

Quinoa with Roasted Butternut - Healthy Summer Eating

With all this lovely hot weather we're having at the moment (which I've no doubt will end very soon since I've mentioned it) it is most definitely BBQ weather.
As a change and feeling in a healthy eating kinda mood, I felt the need to cook quinoa.  Quinoa (pronounced keen-wah) is marvelous stuff and although a little on the weird looking side, it is actually rather nice to eat and is good for you too.  That said, of course it does need some love to make it nice as alone it can be a bit tasteless.  But if you add a glug of oil (ha-ha) and some roasted veg along with a dollop of sun-dried tomato paste and it turns into a lovely thing indeed.

 
Now I have to admit to adding a little crumbled feta after this picture was taken but since I'm trying to come across all healthy and that - just don't tell anyone!

 A Quick Word on Quinoa:
Quinoa is a complete protein unlike wheat or rice and contains all eight of the essential amino acids.  It has been recognised by the United Nations as a super crop for its health benefits: packed with dietary fibre, phosphorus, magnesium and iron.  It's also gluten-free and easy to digest which all goes to suggest it is as close the most perfect ingredient you can get.
Before cooking it looks like tiny beads - you need to rinse it well or it will taste bitter.  Then pop into a saucepan (please note 1 cup of uncooked quinoa will turn into about 3 cups when cooked) so allow a big enough saucepan or you will have trouble!
Cover with plenty of water and bring to the boil then turn down to simmer and cook covered with a lid for about 20 minutes or until it looks transparent. 


Monday, 5 May 2014

BBQ Side Dish Idea - Sweet Potato Wedges with Harissa and Feta

Easy to make and a great side dish at any BBQ or just as a change from regular potato wedges or chips.  Sweetness from the potatoes and a little heat from the harissa, finishing with a nice tang from the slightly salty feta.  Don't be scared of harissa paste it's up to you how much you use and it's not over hot.


Come on!  Spice up your meal times and give these a go. 
I love rose harissa and I always buy the brand Belazu.

Wednesday, 30 April 2014

Mexican-Style Coleslaw - Easy Recipe

Add a little spice to your life with this Mexican-style coleslaw!  Of course you can make it more or less spicy to suit your taste and it's ideal to serve at a BBQ or just as a change instead of regular coleslaw. 


Of course if you happen to have too much time on your hands you can make your own mayonnaise but I'm afraid I don't, and in any case I say good old Hellmann's mayo is the way to go.

Thursday, 17 April 2014

Tefal Optigrill - Bacon Wrapped Chicken with Pineapple Pepper and Chilli Salsa

Having recently been sent the Tefal Optigrill I wondered if it really would be as good as they say it is.
But in the short time I've had it I've used it to cook all sorts;  Bacon, Chicken, Burgers, Pork Steaks and Corn on the Cob and every one has turned out perfectly - yep this grill is excellent. 


 The Tefal Optigrill uses sensor technology to measure the weight and thickness of different meats to decide how long it will take to cook them.  For steak, the grill alerts you when the meat is rare, medium and well done.  Fantastic as you can take out a rare steak while leaving the rest to continue cooking. 

Monday, 7 April 2014

Chopped Salad with Mixed Beans and Lemon Dressing

Chopped salad will add a healthy and colourful side to many dishes and is great for serving alongside BBQ food or any other outdoor eating event.  Or, how about serving with a simple jacket potato?  A chopped salad will provide an easy stress free lunch. 
Of course you can add whatever you want to your salad - sweetcorn, celery, radishes, cooked and diced new potatoes and even leftover cooked chicken.  Just add what you want and leave out what you don't!


Also chopped salads are a great way to (perhaps) get the kids to eat mixed beans and other bits and bobs they might otherwise not want. 
A dressing of some sort is nice but of course it's up to you.

Sunday, 13 October 2013

SousVide Supreme - Entertaining Made Easy

 Whether you're hosting a dinner party or simply cooking meals for the family the SousVide Supreme water oven really is the bees knees of kitchen equipment.
 Here I've made three different starter courses, all inexpensive and simple to make but there's a difference to the norm, the chicken, peppers, egg and asparagus used in these dishes were cooked in a SousVide Supreme Water Oven.  Meaning you can cook ahead and without fuss, get on with your day and dinner is ready when you are.

First up - Sous Vide Indian-style Chicken and Pepper Tikka Skewers:


Sous Vide Soft Cooked Egg with Asparagus and Bacon Dust:


And lastly Goi Cuon - Vietnamese Chicken Spring Rolls 
with Pickled Cucumber:

 

 Just recently I was lucky enough to be sent an absolutely fantastic piece of kitchen equipment in the form of a SousVide Supreme Water Bath.
After seeing the water bath method of cooking programs such as Masterchef, you've no idea how much I've wanted one since.  That said, the ones in professional kitchens are far too big to fit in my tiny kitchen.
But the good news is, SousVide Supreme have made a smaller version which is perfect for the home cook and big enough to cope with a dinner party.

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.
 
So what was in the Box?
   SousVide Supreme Water Oven:

SousVide Vacuum Sealer, which includes 10 pouches of different size, 2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide Cookbook, a DVD and of course there are operating instructions for the water oven and the vacuum sealer.



 How easy it is to cook with the SousVide Supreme?
In return for receiving the SousVide Supreme I have to create a variety of recipes, all using the SousVide Supreme water bath.  So over the next few months I will be showing you exactly how easy it is to use.  In this post I'll show you three easy to make recipes suitable as starter courses.
 
Whilst this method of cooking is totally different to the norm once you see how amazingly tender and so perfectly cooked a medium-rare steak turns out, I think you too will be converted it makes you look like a professional chef turning out some of the best food ever.   

So for example if you like your steak medium-rare the precise temperature that a 1 inch thick piece of steak needs to be is to 56.5 C / 134F so once you've set the temperature on the machine as long as the steak has had the minimum time to cook it doesn't matter if you leave it there for another hour, two hours or even most of the day, your steak will stay safe to eat and perfectly medium-rare just as you wanted.

And when you're ready to serve?
All that's needed is an extremely quick flash-fry of 30 seconds in hot butter which will ensure your steak browns and looks as good as it's tastes.  

Of course it's not just steak:
 Poultry, Game, all Meats, Fish, Vegetables, Fruit and Eggs can all be cooked perfectly in the SousVide Supreme.

Chicken breast for example which is known for very easily becoming tough during cooking, with the SousVide Supreme chicken is perfectly cooked, meltingly tender and so, so juicy.  Because when cooking in a vacuum sealed pouch there simply isn't anywhere for the natural juices along with any seasonings you might add to go.
Seriously the results are truly outstanding - SousVide also delivers healthier and more nutritious food.      

Timings and recommended temperatures for your chosen cut of meat, chicken, fish and vegetables and even fruit are all listed
in a book as part of the kit.  But you can always check them here: 
Sous Vide Cooking Times and Temperatures Reference Guide.

Getting Started - Fill the Machine with Hot Water:
 Fill to just below the 'Max' as when the food is in the water level will rise, you can either add a little more or remove some if necessary.


Seal the food to be cooked in the special food grade pouches which are designed to be sealed by the heat.
For example, place asparagus evenly in a pouch.  Add a drizzle of olive oil, personally I find it best to season after cooking.
Make sure the special food grade bag is straight, and with the top of the pouch laying on the rippled surface just touching the air portal.


Close the lid and press 'Vacuum/Seal' - the air with be automatically drawn out and the bag will seal afterwards.


Your food is now ready to be cooked in the SousVide water oven!

Four Easy Steps to SousVide Cooking are simply;
 Season, Seal, Simmer and Serve.

 Season: Meat, chicken or fish or vegetables, fill the machine with hot water and set the temperature on the SousVide water oven.  Pop into the special food grade plastic pouches along with any chosen herbs you might fancy.
Seal: The pouch using a vacuum machine.
Simmer: Once your selected temperature has been reached, place the sealed vacuum pouch into the water bath by resting it in the rack.  Put the lid on along with the heat mat included and get on with enjoying your day whilst dinner is being cooked with the temperature being constantly monitored for you by the SousVide water oven.
Serve: When the time is up, take the pouch out of the machine and turn the machine off.  Open the pouch taking care of the hot steam on opening and you can either enjoy your beautifully cooked food straight away, or continue to cook further depending on your recipe. 
Leave the water to cool before emptying the machine.
Indian-style Chicken and Pepper Tikka Skewers:


 Print Recipe

 Allow 1 chicken breast fillet and half of a bell pepper for every 2 skewers you want to make.

Skinless chicken breast fillets - cut into bite sized pieces
Red bell pepper - cut into bite sized pieces
Tikka Masala Paste (Pataks or Sharwood's are both good)
vegetable oil

How to do it: 
Mix the paste and oil together in a bowl - about 1 tablespoon of paste to a drizzle of oil is enough for 1 chicken fillet. Leave to marinate for at least half an hour.  
Thread the chicken onto wooden skewers alternating with pepper.
Pop the skewers into a pouch - best to roll the top of the pouch so the marinade doesn't get on the top of the bag, if it does it wont seal properly.


Seal the pouch and fill the SousVide water oven with hot water and set the temperature to 63.5C or 146F
Once the temperature is reached pop the sealed bags into the water and allow to cook for a minimum of 1 hour but I left mine simmering away for 2 and a half hours.
*This is the great thing about Sous Vide cooking, only the temperature and minimum time has to be paid attention to, then you can leave most foods simmering all day - until you are ready to eat*

Remove the pouch from the oven and remember the food will be perfectly cooked though but for visual presentation just pop the skewers either onto the BBQ for literately 30 seconds each side, or onto a VERY hot griddle-pan as I did to achieve a nice char-grilled look.
Enjoy!


Sous Vide Soft Cooked Egg with Asparagus and Bacon Dust:


Print Recipe

Allow 1 egg and 4 or 5 asparagus tips per person and 1 rasher of bacon will make enough dust for 6 plates.

How to do it:

For perfectly cooked Asparagus Tips: 
Fill the machine with hot water and  at 88C/190.5 and pop in the vacuum sealed pouch and cook for just 5 to 10 minutes.  Remove and without opening the bag, see if it bends easily and when it does it's done.


    I cooked the asparagus in the Sous Vide water oven the day before, since the eggs and vegetables need different temperatures it was easier.
 Asparagus needs nothing but a tiny drizzle of oil added to the cooking pouch and I find it nicer if it's seasoned once it's cooked.  All vegetables keep their colour and look amazing.
 Once it was cooked I plunged the bag into ice cold water and left it to cool. Wiped the bag dry and stored still sealed in the bag until the following day.

Wipe a non-stick frying pan with a tiny amount of vegetable oil and fry a rasher of smoked back bacon until it's really crisp.  Now wrap in a couple of sheets of kitchen paper and pop into the microwave for 30 seconds and it should be very crisp.  If not pop it back for another 20 seconds but take care not to burn it.
Leave to cool and crush in a pestle and mortar or with under another sheet of kitchen paper with a rolling pin and voi·là bacon dust!

Perfect Soft Cooked Eggs:
 After a few experiments I found that a temperature of 65C and 45 minutes produced the perfect soft cooked egg and very fresh eggs work best.

There is no need to put your eggs in a bag.  Fill the Sous Vide with hot water and set the temperature to 65C/149F and once the temperature is carefully lower in your eggs one at a time and set the timer on the machine to 45 minutes.
Once the time is up the machine will give out a series of load beeps.  Remove the eggs and crack into a cup before placing on your finished dish, only because it's easier that way.  

Plate your dish up, add the egg and enjoy!


Goi Cuon - Vietnamese Chicken Spring Rolls with Pickled Cucumber:


Print Recipe

To serve 4 you will need:
about 4 inches of cucumber - seeds removed and diced
a pinch of salt
 1 tablespoon rice vinegar
1 teaspoon sugar 

1 x skinless chicken breast fillet - cooked Sous Vide with a tiny drizzle of oil and a splash of soy sauce - then cooled and thinly sliced
1 carrot, 1 spring onion - very thinly sliced into matchsticks
a few baby gem lettuce leaves - shredded  
8 Spring roll rice papers and Vermicelli Noodles - available in any good supermarket.

How to do it:
Fill the Sous Vide oven with hot water and set the temperature to 63.5C/146F
Once the temperature has been reached submerge the chicken fillet (prepared as above) into the water and as long as it's been simmering for a minimum of 1 hour, remember cooking Sous Vide means it can stay there all day if you wish without the chicken drying out, it will stay moist and full of flavour and is ready when you are.

  Meanwhile, make the Pickled Cucumber:
Sprinkle the diced cucumber with the salt and leave for 30 minutes.  Once ready, pat dry with kitchen paper and put the cucumber into a small bowl.  Add the rice vinegar and sugar and give it a good stir.  Leave for an hour or so and to serve just drain from the liquid.

Once the chicken is cooked, remove and cool in ice cold water whilst still in the pouch.  Then remove the pouch and slice the chicken into thin strips.

For the Spring Rolls:
Pop the vermicelli noodles into a bowl and add boiling water, leave for 5 minutes then rinse and drain.
Place one spring roll rice wrapper at a time into a large bowl of warm water and leave for just a couple of seconds so the rice paper has softened.
Lay on a plate and add the chicken, carrot, lettuce and spring onion filling along with a few noodles, taking care not to over fill.
Bring the bottom of the rice paper up to cover the filling, fold the side in and roll.  Cut each roll in half when you're ready to serve.


  Next time I'll be showing you three Main Courses including a selection of vegetables.
You can find more delicious Sous Vide recipes over at Karen's site;
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.

+SousVide Supreme 

Wednesday, 28 August 2013

Spiced Lamb Patties in Pitta Bread



These are truly delicious, tasty and juicy little morsels.  They have a lovely sticky glaze to them due to the addition of mango chutney in the mixture.  Although these patties or mini burgers are spicy, I'd class them as nowhere near hot, but of course you can add more heat simply by adding more chilli.
 

 I particularly like Sharwood's Mango Chutney with Kashmiri Chillies.

Wednesday, 31 July 2013

Easy Chicken Recipe idea - Jack Daniel's Hot Pepper Sauce

Jack Daniel's Barbecue Sauces have a range of delicious sauces that are the perfect addition to any good BBQ, or of course they can be used to liven up meal times and even for dipping chips into.....naughty but nice! 

Time to try their new Limited Edition Hot Pepper Steak Sauce.  Of course you don't have to use it on steak, I fancied chicken and decided to pan-fry strips of chicken fillet in the sauce which takes just a few minutes.  And the result?  Perfect.

  
Made with real Jack Daniel's and blended with jalapeno chillies creates a lovely sweet flavour, nice and hot but sweet too which tastes seriously good!  
 
We're already fans of the 'Full Flavour Smokey Barbeque Sauce' which has hickory undertones and is perfect on burgers.
All the sauces are made with real Jack Daniel’s® Tennessee Whiskey in the distillery in Lynchburg.

New to the range existing Jack Daniel's Barbeque Sauce range is Hot Pepper Steak Sauce I used above and Extra Hot Habanero Barbecue Sauce.  Both available from Sainsbury’s and Tesco stores.

Thank you to Gemma and Jack Daniel's Barbeque Sauces for sending me some to try.
 All thoughts and opinions are my own and I only ever post reviews on products I love and therefore would buy myself.

Monday, 17 June 2013

Chicken Skewers with Chilli Butter

Basting with butter during cooking keeps the chicken lovely and juicy.
These skewers or kebabs are so easy to make and can be ready to eat in next to no time.  Either on the BBQ or using a grill-pan, you can still create that. lovely char-grilled look.


For vegetarian's just leave out the chicken!

If you want to make these in advance, just drizzle them with a little olive oil or better still the chilli butter baste, cover with cling film and pop them into the fridge.  Remove them about 20 minutes before cooking.
  
  No need for a printable recipe here:
For the chilli butter baste just melt a big knob or two of butter (depending how many skewers you're making) along with a glug of olive oil.  Throw in some finely sliced chilli, cook for a couple of seconds, remove from the heat and add in some chopped flat leaf parsley.

Using metal skewers, or you can of course use wooden ones - but be sure to soak in water for at least half an hour to prevent them burning.  Thread chunks of red and yellow bell pepper, chicken, red or brown onions (or both) along with some baby cherry tomatoes and your set to get that grill-pan on.
Once the pan or BBQ is ready to cook on baste the skewers with the chilli butter and turn every now and then basting as you go.  

   
Cook till the chicken is properly cooked through and serve straight away with whatever takes your fancy.  We had tabbouleh and pitta bread.

Thursday, 16 May 2013

Campfire Cuisine - Must Have Book for Camping

Campfire Cuisine - Gourmet Recipes for the Great Outdoors shows there's certainly more to campfire cooking than burgers and hot dogs!
Containing over 100 recipes that can be made whilst camping or in any outdoor setting.  That said, every recipe comes with a little note if your wanting to make the same recipe at home, so this book isn't just for campers!
A lovely chubby book is about the size of your hand which means it's easy to take with you.


What sort of recipes will I find in this book?
Covering a wide range of delicious sounding recipes from Bacon-Wrapped Grilled Figs (sounds good to me) to Bananas Foster French Toast, Grilled Vegetable Salad with Goat Cheese,
Salmon with Balsamic Fig Sauce, Spicy Orange Chicken, Jambalaya to Maple-Caramel Baked Apples.
There are loads of marinades, sauces and flavoured butters that can be easily rustled up too.

This book is American, will I be able to buy the ingredients easily?
In a word, yes.  Looking through, I haven't come across any ingredients that we can't easily get here in the UK. 

Always good to have in a recipe book is a conversion chart from US to metric.
There's another handy chart 'Is is Done Yet'? which shows approximate cooking times for seafood, meat and poultry, vegetables and fruit on the grill.  

Campfire Cuisine also includes tips and advice on meal planning, shopping, and equipment selection for campfire cooking.
There's even a sample meal plan for a three-day trip.

Campfire Cuisine is published by Quirk Books

About the author:
Robin Donovan is a food and travel writer and an avid camper, with more than twenty years of experience as a campsite cook. She lives in San Francisco.

Big thank you to Mat at PGUK Publishers Group and Quirk Books for sending me a copy to review.

Tuesday, 5 March 2013

Giveaway - Burgers and Sliders Book

This is a seriously good book and I love all the different ideas.  The photography is fantastic and with over 30 gourmet recipes to choose from it's hard to pick which to make first.
  I have a copy of this book to Giveaway to one lucky reader of A Glug of Oil....
  From the Beef Wellington Burger (in a shortcrust pastry bun) to a Cheesy Root Vegetable Burger, then there's the Pork and Antipasti Burger served between Foccacia rolls with Lemon Mayo, or what about Christmas Canape Sliders with Cranberry Sauce and Camembert?
Sometimes just the Classic Beef Burger is does the trick:
   Photograph by Clare Winfield
It doesn't stop there - there's a section on Sauces and Side dishes too.

All in all it's a lovely book and will give you some completely different ideas away from ordinary burgers and sliders.

'Burgers and Sliders' by Miranda Ballard is published by Ryland Peters and Small and is available at £9.99 from www.rylandpeters.com 
Photography by Clare Winfield.
Thank you to Lauren for sending me a copy to review and supplying a copy to giveaway.
Now for the Competition!
Entries must be via the Rafflecopter widget and the prize can only be sent to a UK postcode. 

 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.  
 For information on how to find the URL of your tweet click here.
There is one main way to enter and several ways to get bonus entries, including bonus daily entries.

Competition ending time is as shown on the Rafflecopter widget.
**Open to UK postcodes only
Good Luck Everyone! 

Monday, 29 October 2012

Smoky Pork Sliders with Barbecue Sauce

Gordon Ramsay made these into bite sized mini burgers, I decided to make 4 big burgers instead.  However you choose to make yours is of course up to you.  Smoky from the bacon and paprika and with a sweet and sour hit from the barbecue sauce, these burgers are seriously good.
 The addition of Applewood smoked Cheddar really does the trick but any smoked Cheddar will be fine.

Monday, 9 July 2012

Gran Stead's Ginger Wine - Review

Non-alcoholic ginger wine, great for BBQ's and party's!  Prepared by the Knox family at Mile Oak farm in Sussex, England.
Both bottles contain no artificial preservatives.

Wednesday, 7 September 2011

Not Quite Jamie Oliver's Elvis Burger

I say not quite Jamie's Elvis Burger for two reasons:
  The first because I thought they sounded way too massive at 250g (9oz) each (and that's coming from a quite a greedy person).  I'm sure I've missed the point of it being called an Elvis burger because mine were smaller.
The second reason for my burgers being 'not quite Elvis' is because having used half the beef that Jamie did to make 4 burgers, I still used the same amount of spices and mustard etc.
    Result - excellent!
They tasted really good and I'll be making these again!
My picture isn't too amazing but you get the gist.

Friday, 2 September 2011

Mango and Chilli Sticky Glazed Chicken

Well the weather yesterday here in the UK was actually hot, yes I know it was a shock to us all.
So out came the BBQ! I hadn't planned on having one yesterday so scouted round looking for stuff I could BBQ without going to the shops.
After a quick think I came up with a nice sticky mango and chilli marinade for some chicken breast fillets I had in the fridge.
 I also roasted some bell peppers and toasted some garlic bread - all done on the BBQ and a fine time was had!

Friday, 26 August 2011

Sticky Grain Mustard and Honey Pork Chops

Jan's Sticky Grain Mustard and Honey Pork Chops!
Great on the BBQ but just as good cooked indoors on a griddle pan.
    Slightly sticky, slightly sweet, perfectly cooked boneless pork loin chops.

Monday, 22 August 2011

Baby Potatoes Stuffed with Sour Cream and Spring Onion

Baby potatoes stuffed with sour cream and finely chopped spring onion.  Ideal for the BBQ and can be made earlier in the day so they're ready to go!
No fancy equipment needed just an apple corer which you can buy from Asda for just £1 and you're all set.

Tuesday, 3 May 2011

Pepper, Onion, Tomato and Mozzarella Tray Bake - Oven or BBQ

 This can of course, also be cooked on the BBQ, or you can pop it into the oven as I did yesterday. 
Much the same as my Feta tray bake I made the other week, but with nice melty Mozzarella.
Get yourself one of those nice big foil tray.  If you're cooking it on the BBQ you will need a good one, nothing too flimsy.    
There is no real recipe for this - just more or less what takes your fancy but I've done a printable recipe anyway!

Saturday, 16 April 2011

BBQ ideas - Garlic Chicken and Chilli Corn on the Cob

Two more easy peasy lemon squeezy ideas for your next BBQ which could be today looking at the nice weather!
Chicken fillets with garlic, white wine and parsley:
and chilli corn on the cob:
You will need some kitchen foil for the corn and a large plastic food bag for the chicken.

Friday, 15 April 2011

BBQ idea - Tray Baked Peppers Onion and Tomatoes with Feta

Last weekend saw the UK with some rather nice weather indeed.  So in true Brit style out came the BBQ!  Oooh what to cook, what to cook?!  
Nothing so common as a sausage on our BBQ!! 
So so easy to do.  Get yourself one of those nice big foil trays they sell for the BBQ - nothing too flimsy, you need a proper tray. 
*You can make this well before your BBQ (minus the feta) just cover with cling film and pop it into the fridge.  Remove half an hour before you're going to cook it not forgetting the feta you left out!   

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