Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Wednesday, 30 July 2014

Greek Mezé and Entertaining Made Easy with Gaea

 Beautiful Greek products from Gaea make it easy to create lovely Greek mezé - we're talking effortless entertaining and perfect summer eating.  We love this kind of food, you can take your time eating, drinking and talking about your day together or of course with friends and family.


Having received some goodies from Gaea; Greek Olive Oil, Garlic Stuffed Olives, Flame Roasted Red Peppers, Sweet Pepper and Goats Cheese Tapenade and Green Olive Tapenade. I was instantly transported to Greece - Oh we love that place, but sadly we haven't been there for a few years now the last time we went it was to the Greek island of Thassos. 

Anyway, it was off to the kitchen to make some Chicken Skewers which were nothing fancy - peppers, onions and chicken which had marinated in the Greek Olive Oil with a good pinch of dried Oregano and just before cooking I added sea salt and lemon.  
I also pan-fried some leftover cooked potatoes in a mixture of lemon and oregano too.

 Lovely fat olives stuffed with garlic along with some cubed feta.  The Gaea flame roasted peppers are another easy one as you just use straight from the jar.  We loved the sweet pepper and goats cheese tapenade which was delicious spread onto some Mediterranean bread.  
Top left of the picture you can see the popular Greek dip Htipiti which is so, so good, you can find out how to make it in a previous post of mine here.

Disclaimer:  Many thanks to Gaea for the lovely products.  I wasn't required to write a post but chose to do so since I really like these products. 

Sunday, 27 July 2014

Tuscan inspired Chicken Dish - Easy to Make Recipe

Just recently Filippo Berio launched their premium Gran Cru range of Extra Virgin Olive Oils and having been sent them to try, I couldn't wait to use them.  For this dish I used Gran Cru Toscano - a chicken dish which just seemed to happen, purely because I happened to have some lovely peppers and tomatoes in the fridge but also because I was feeling inspired by the wonderful oils I'd been sent. 
Nothing but good fresh ingredients, it's easy to make and ended up as something quite wonderful. 
Tuscany is somewhere I've always really fancied visiting - in fact Italy in general really interests me and the food always looks so, so good. 

   
  Just for the record, I'm not claiming this to be authentic Tuscan food, just Tuscan flavours and something I made up as I went along.

 About Filippo Berio:
 Filippo Berio, of Lucca, Tuscany, has been dedicated to Olive Oil since the 1800s and selects the very best and most distinctive regional Italian oils. Filippo Berio is therefore a true expert, with oils ranging from their standard Extra Virgin Olive Oil to this super premium Gran Cru range. 



The Gran Cru range is a selection of three regional Italian Extra Virgin Olive Oils. Each of the three Gran Cru oils - Dauno, Monti Iblei and Toscano have their own unique characteristics.

Filippo Berio Gran Cru Toscano:  Produced in Tuscany from Frantoio, Pendolino and Leccino olives, this delicate green Extra Virgin olive oil has a strong aroma and a well-balanced flavour; a ripe, sweet and fruity taste with a peppery finish. The mainstay of many traditional Tuscan recipes, it is excellent with fish, soups, vegetables and fresh salads.  Perfect for pasta, pulses and barbecued meat too.

Filippo Berio Gran Cru Monti Iblei:  Produced in the Monti Iblei area of Sicily and made using Tonda Iblea olives, this Extra Virgin olive oil has an intense aroma, reminiscent of tomato leaves. It has a full-bodied, intense flavour and is excellent with salads, fish and shellfish.  Perfect with white meat and boiled or grilled vegetables, it is also spectacular on fresh Pecorino and salted Ricotta.    

Filippo Berio Gran Cru Dauno:  Produced in Puglia, in the heel of Italy, and made exclusively from Ogliarola and Coratina olives, this golden green coloured Extra Virgin olive oil is tangy, aromatic and intense. It is best suited to enhancing strong flavours such as game, bitter herbs, artichokes and turnips. It also goes well with vegetable soups and barbecued meat and fish.

Saturday, 28 June 2014

Chicken with Chorizo and Chilli - Ragu Pour Over Sauce

As someone that really enjoys cooking I don't often use ready made sauces.  That said, of course I do if I'm in a hurry or on a day when I simply can't be bothered.  Ragu have recently launched a new range of pour over sauces and I was sent some to try.  The sauces can be used with meat of your choice, chicken, fish or of course over pasta. 


There are four sauces in the range (although only three are shown in the lovely hamper I was sent) because one pot had sadly met with a bit of an accident in the post!



Each pot serves 2-3 and comes in a microwavable 370g pot and is ready to serve in just 2 minutes. With a RRP of £1.69 a pot I think that's excellent value - the range consists of:
Arrabbiata, Primavera, Sun-dried Tomato and Black Olive and Chorizo and Chilli.

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. 

Wednesday, 12 February 2014

Simple Recipe Ideas - using Maille Vinegar Mustard and Oil

Maille are are famous for their outstanding range of mustard's, vinegars, oils, dressings and pickles and they recently sent me a few products to try.  
I'm already a huge fan of Maille Dijon Mustard, Wholegrain Mustard with White Wine and Black Olives and also their Balsamic Vinegar. 


I must admit I'd never tried Maille Tomate Séchée - Sherry Vinegar with Sun-dried Tomatoes or Maille Ail et Citron - Mustard with White Wine, Lemon and Garlic and I couldn't wait to give them a go.

So what to make using these lovelies from Maille?  
  I marinated chicken pieces in Maille Ail et Citron Mustard (mixed with a tiny splash of olive oil) for about 30 minutes before threading onto skewers along with red and yellow bell peppers.  I then char-grilled them on a very hot griddle pan - Simple, and very tasty.


Of course I also wanted to try the Tomate Séchée.  I rather fancied some sauteed peppers, onions and tomatoes so I added a splash of the tomato vinegar during cooking which really gave the pepper mixture a lovely slightly tangy taste.  In a separate pan I added a little olive oil and over a high heat, stir-fried some cubes of ciabatta bread to make croutons which I then tossed through the cooked peppers, onions and tomatoes.  The whole thing took under 15 minutes, if that.


  Maille Velours de Balsamique - This Balsamic Vinegar Glaze is perfect for making a balsamic dipping oil for bread.  Just mix together 1 part Maille Balsamic Glaze with 2 parts of extra virgin olive oil and serve with chunks of ciabatta along with a few olives.  A perfect pre-dinner appetizer. 

  
Maille products are easily available in the UK and they’ve even opened their own Mustard Boutique which can be found in London’s Piccadilly Arcade.  Or you can pop over Maille and order online.

This post featuring Maille products was commissioned by Maille for a fee.  I was sent the Maille products mentioned to try.  All thoughts and opinions are my own and I was not required to write a positive review.

Monday, 10 February 2014

How to Make the Perfect Sunday Roast

No matter how busy or hectic your week might be, the perfect Sunday roast is a highlight to look forward to, and one with a lengthy tradition. Whether you go with a juicy, succulent joint of beef, or maybe a roast chicken with all the trimmings like roast potatoes, there are some things that just can’t be messed around with.


To make sure you create the Sunday roast you've been dreaming of all week, here are a few things to think about:

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.

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!

Monday, 18 November 2013

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, 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.

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 

Saturday, 5 October 2013

Chicken with Chorizo Peppers and Potatoes

Gotta love a tray-bake - so easy to do, sweet red peppers, onions and new potatoes cooked with lovely spicy chorizo and topped with crispy skinned chicken, this is delicious.  


 This tray-bake can even be prepared in advance ready to pop in the oven later, just dont add the chicken till you are ready to cook.  
Nothing else but nice crusty bread for dipping and moping is needed.
 
Although I use those disposable foil trays it does have to be said I do re-use them.  Just pop into the dishwasher or give a good soak and they're good to go.  Okay, they dont look as good because they go a bit dull, but who cares, only a mad food blogger like me that takes pictures.  Hence the shiny new trays in my tray-bake posts.

Sunday, 15 September 2013

Greek-Inspired Chicken with Peppers and Feta

Greek food in my opinion is just so, so good.  I could quite easily eat a pile of Feta cheese to myself.  This is a simple dish of chicken cooked in a rich and slightly spicy tomato sauce with onions, peppers and tomatoes, finished off with olives and Feta cheese.  Kalamata olives would be fantastic but I didn't have any.


Even if I do say so myself (and considering this was one of my make it up as I go along dishes) it turned out to be something quite delicious.
Serve with hunks of nice fresh bread and a Greek salad and you have a perfect meal.

Sunday, 8 September 2013

Family and Friends Mexican-themed Fun Night In

For a quick and easy meal, tacos or tortillas make a great dinner the whole family will enjoy.  But how about holding a Mexican-themed dinner party for family and friends?
Mexican food is vibrant, colourful and tasty and can mostly be prepared in advance.  There's no need for any fancy cooking equipment or amazing cooking skills, making it the ideal choice for a fun night in. 
 
Meat, Chicken or Vegetarian?
Minced beef, thinly sliced beef and chicken are all good choices.  For vegetarians or for anyone wanting to try to eat less meat, Old el Paso have a seriously great recipe for spicy bean and cheese vegetarian burger tacos – now how good do they sound?!   All you need is their Stand and Stuff Dinner kit which includes the spice mix.  To make the burgers you just need cheese, breadcrumbs, kidney beans and pinto beans, red and green bell pepper, an egg and some freshly chopped coriander.  Shredded lettuce is good for serving and the whole meal can be made in 20 minutes.


Another idea - Quesadillas:
Not only do they look good but they take minutes to make.
First prepare your ingredients, chopping and slicing. Pop a soft corn or flour tortilla into a really hot frying pan and top with your choice of filling.  Add another tortilla on top like a sandwich, turn to cook the other side and serve.


Tortillas, Tacos or Wraps?
A hard decision to make, purely because there are so many choices available in the supermarket these days!  Do you fancy crispy crunchy tortillas, flour tortillas, wholewheat tortillas or a lovely soft floury wrap?  Fajitas are great and of course you can make them really mild for anyone that’s not too keen on spice and kids love them.


Once you’ve made a choice, you can fill your tacos, tortillas or wraps with meat and vegetables or just veg. 

Salads and other bits and bobs:
Sliced bell peppers in any colour you fancy, onions, shredded lettuce, chopped tomato and in my opinion, grated cheese as far as I'm concerned is a must!
 Dips, salsas, sour cream and guacamole can be bought from the shop ready prepared.

Drinks:
Tequila sunrise is great since it’s so colourful and of course you can make a non-alcoholic version for the kids using pineapple.  Or what about Mojito which always goes down well. 

Whatever you decide to serve, enjoy your relaxed night in!  
 

Monday, 5 August 2013

Chicken Casserole - Schwartz Packet Mix

If you're looking for a quick, easy and relatively cheap and filling dinner that will feed a family of four then read on!
Chicken, carrots, onions and leeks cooked in a delicious savoury sauce that's full of flavour, just add mashed potatoes and you've created a meal your family will enjoy.   

  
 It's really easy to make a rustic Chicken Casserole using the Schwartz Packet Mix.  The recipe is on the back of the packet, but so you see how simple it is I'll list it below.

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, 1 July 2013

Tikka Masala Recipe - Jamie Oliver

Dead easy and seriously tasty, Jamie's Tikka Masala not only looks good but tastes good too.  A lovely colourful dish that, in my opinion just has to be served with naan bread to mop up the lovely sauce.

 
This is my slightly titivated version of Jamie's recipe.

Sunday, 23 June 2013

Szechuan Stir-fry with Jasmine Rice - Jamie Oliver

As with all stir-fry recipes this is really easy to make and served over Jasmine rice as Jamie does is oh so very tasty indeed.  Despite the use of dried chillies and Szechuan peppercorns, I'd say it isn't really very spicy and next time I'll be adding more Szechuan peppercorns!


Give this a try and I'm sure you will love it as much as we did.

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.

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