Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts

Wednesday, 10 December 2014

Port and Redcurrant Glazed Roasted Root Vegetables - SCANPAN Review

My Christmassy Roasted Root Vegetables glazed with Port and Redcurrant Jelly are, in a word, delicious. Perfect for Christmas dinner or of course the usual Sunday roast.  So very easy to do too, and as long as you have a good non-stick pan you can't go wrong.

Usually I'd recommend you use a disposable foil tray since the honey can be hard to clean from a regular non-stick roasting tin.  But having been sent this beautiful Scanpan I put it to the test - would it be easy to clean afterwards?  Answer is yep it was a doddle.
Scanpan not only looks good but performs really well both in the oven and on the hob too.
 
























Scanpan products are made in Denmark and the Scanpan roasting pan has a non-stick ceramic titanium coating and is metal utensil and dishwasher safe.  This roasting pan is multi-purpose too since it has a base like a frying pan and it can also be used in the oven, under the grill and on the stove top.

Saturday, 6 December 2014

Giveaway - Free-Range Christmas Turkey Box

How do you fancy having Christmas Dinner sorted - sounds good?  Then read on....
You may remember a short while ago I reviewed a Meat Box from Meat Porter which I found to be faultless and fantastic quality - I'm sure their Christmas Turkey Box will be equally as good.
Well the lovely people over at Meat Porter are supplying a Free-Range Turkey Box as a giveaway!

I also have a Discount Code so if you would like to place an order from Meat Porter readers can receive 20% off of any Christmas Box by entering the code MERRYCHRISTMAS


About the Prize:
There is one prize of a Turkey Box - worth £79.00 and contains the following:
1 x 4.5-5kg Free Range East Anglian Bronze Turkey with Giblets
1 x 1lb British Smoked Streaky Bacon
1 x 16 Classic British Premium Pork Chipolatas
1 x 500g Premium British Sausagemeat Stuffing
1 x 150g Free Range British Goose Fat
1 x Recipe book and cooking guidelines
Serves 7-8

All pork products are from  outdoor-bred, out-door reared, Free-Range, rare-breed pigs from Lakehaven farm in Devon.

Important Information Please Read BEFORE Entering:

There are a small handful of postcodes that Meat Porter can NOT deliver to:
Meat Porter delivers everywhere in Great Britain, with the exception of the postcodes below:
IV, KW, AB, PA40, Scottish Islands and Northern Ireland.

Delivery:
The winner can choose delivery on either Saturday 20th or Tuesday 23rd December ONLY - If you are the winner I will ask your preferred date.  These dates can NOT be changed so please be sure you can be home to receive the delivery if you are the lucky winner. 

How to Enter - Entries must be via the Rafflecopter widget:
Please be sure to read the important information above and the delivery terms. 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 as will anyone that says they have left a blog post comment but really hasn't! 
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 along with the terms and conditions.

Disclaimer:  I will also receive a Turkey Box from Meat Porter for running this giveaway. 



Wednesday, 26 November 2014

Giveaway - Hotel Chocolat Christmas Goody Bag

The lovely people over at Hotel Chocolat are kindly giving one lucky reader of this blog the chance to win this lovely Christmas Good Bag!
The goody bag contains a host of festive treats, including a Cookie Wreath studded with Florentines and biscuits; 6 Christmas Eton Mess truffles; 6 caramel supernovas, filled with runny caramel; and a bag of coconut snowballs – milk chocolate truffles covered in desiccated coconut.

Hotel Chocolat can be always be relied upon for their great range of luxury chocolate gifts.  I recently received the Milk Chocolate Advent Calender which contains 24 Christmas sculptures - Father Christmas, Snowmen and Reindeer to name a few, all made from delicious milk chocolate.



































On with the giveaway!  You can see the full details of the Christmas Goody Bag here including dietary information.

How to Enter - Entries must be via the Rafflecopter widget:
Please note the prize can only be sent to the UK only. 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 as will anyone that says they have left a blog post comment but really hasn't! 
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 along with the terms and conditions.


a Rafflecopter giveaway

Monday, 24 November 2014

10 Ways to Spice up your Christmas - with JustIngredients

JustIngredients is an online store that delivers quality ingredients direct to your door.  They've come up with a really great infographic.  10 ways to spice up your Christmas - sounds good to me!  JustIngredients have a great range of culinary herbs and spices, botanical herbs, wholefoods and more.

This infographic features a selection of culinary herbs and spices, with which you can create exciting and delicious Christmas menus, drinks and fragrances around the home.  Click on the image for more details.

http://www.justingredients.co.uk/blog/10-ways-to-spice-up-christmas-infographic
 Disclaimer:  This is a sponsored post for Just Ingredients.

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.

Wednesday, 11 December 2013

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.

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

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.

Thursday, 7 November 2013

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.

Monday, 19 August 2013

NEW Baileys Chocolat Luxe - A Fusion of Baileys and Chocolate‎

Let me share a bit of news, for the first time real Belgian chocolate has been fused with alcohol in this new alcoholic drink, Baileys Chocolat Luxe.  
Chocolate liqueur - a multi-sensory experience of chocolate in a glass!
If you're already a lover of Baileys Original Irish Cream then you're sure to love this, and my guess is it will sell out fast especially in the run up to Christmas.
 
 Created by Anthony Wilson, principal scientist and son of one of Baileys Original Irish Cream’s creators Steve Wilson, this latest innovation in drinks alchemy has been three years in the making. Traveling across three continents, Wilson was able to realise his vision that Baileys and real Belgian chocolate would be the perfect pairing.

The result is a unique drinking experience that brings together two favourite indulgences, Baileys and chocolate. 

Saturday, 29 December 2012

Easy Leftover Turkey Curry - The Best Recipe

There are many different leftover turkey curry recipes but it has to be said my latest invention, in our opinion, is one of the best.  Great for using up leftover Turkey at Thanksgiving or of course Christmas.
Make a simple spice paste of onions, ginger, garlic and chillies.  Fry gently along with cumin, ground coriander, garam masala and throw in a cinnamon stick.  Add coconut milk, tomatoes and soft brown sugar and a little chicken stock and cook till done - continue reading for the full recipe.
Slightly sweet tasting yet very nicely spiced.  Of course you can make this with leftover chicken too.

Sunday, 23 December 2012

Happy Christmas from A Glug of Oil

Wishing all regular readers and visitors of  'A Glug of Oil'
a Very Happy Christmas!
And all the Very Best for 2013 to you and your families.

Sunday, 16 December 2012

Harrods Seasonal Wine Collection Hamper - Review

Having recently been asked to review a hamper from Harrods and I chose their Seasonal Wine Collection Hamper.  Just as you would expect from Harrods, the hamper was perfect and an absolute delight to both receive and open.
    The packaging alone looks impressive, I won't be able to throw the box away as it's so nice!
Even a Christmas card was included.

Thursday, 6 December 2012

Giveaway - Seasonal Box including Free Range Bronze Turkey

 The very kind people from Knorr are once again giving away (to one lucky reader) a fantastic Christmas Seasonal Food Box supplied by Forman and Field. Imagine winning a Free Range Bronze Turkey, and other lovely gourmet food along with Knorr Chicken Gravy Pots to make delicious fuss-free gravy.
You can finish the dinner off with a luxury mince pie and a glass of dessert wine! 
The Christmas Seasonal Box will contain the following:

Free Range Turkey from Seldom Seen Farm 4.5-5.5kg
Longman's Farm Butter 250g
Emmett's Mild Cure Back Bacon 250g
Forman and Field Christmas Stuffing 500g
A Selection of Fresh Herbs
1 Orange
12 Luxury Mince Pies
Chapel Down Nectar Dessert Wine 50cl
2 Knorr Chicken Gravy Pots

Friday, 9 November 2012

Pork and Date Stuffing Recipe - Great for Christmas

Perfect with Sunday roast chicken, but this stuffing is especially nice at Christmas and is so very easy to make too.  
If you use pork that hasn't been previously frozen you can make these now, freeze them and that's another job done for Christmas day! 
Of course you don't have to make the stuffing into balls, you can just put it in a tray and cook.

Thursday, 13 September 2012

Tiny Food Party! Book Review

 Bite-size recipes for miniature meals.  In a word this book is amazing and is packed full of the kind of food I love.
Teri Lyn Fisher and Jenny Park share dozens of quick and easy recipes for bite-size munchies.
 Review;
A fantastic 'must have' book for Christmas, New Year and indeed any other party occasion you might be having.  Nice conversion chart at the back of the book - American, Imperial and Metric.
I love the 'Little Menus' that you can follow if you're stuck for ideas on what goes with what and this includes 'All Vegetarian Menu' too.

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.

Monday, 2 January 2012

Chocolate Ice Cream Bombe - Dessert

Chocolate lovers will just love this dessert - rich chocolate ice cream encased in slices of chocolate Swiss roll and topped with even more chocolate!
   It's really, really easy to make too - continue reading for my step by step picture instructions! 
 So the next time you have people round for dinner, it's well worth giving this a go. 

Wednesday, 28 December 2011

Christmas Turkey Curry - Easy Boxing Day Meal

With loads of leftover turkey from Christmas - what to do on Boxing day?  
Make a nice curry of course!
Nothing tricky, just a quick dinner ready in less than 30 minutes that looks good and tastes good too.  You can of course make this at any time during the year with leftover chicken from the Sunday roast.

LinkWithin