Showing posts with label Dinner Party. Show all posts
Showing posts with label Dinner Party. Show all posts

ActiFry Arancini - Tefal Slimmers Secret Supercook Challenge

A couple of weeks ago I competed against 5 lovely bloggers in the Tefal ActiFry Slimmers Secret Supercook Challenge; we each cooked up our most favourite dish in the ActiFry. Ever since I got my ActiFry I've used it loads so I know what it can do and I was up for the challenge!

We absolutely love Arancini, it's an Italian dish of small rice balls made from leftover risotto which are then stuffed with a savoury filling and coated in breadcrumbs; we like a combo of mozzarella and red pesto.


Arancini are usually deep fried in oil, but making them in the ActiFry is a much healthier option and that means they contain far less calories too. I even made the risotto in the ActiFry and then let it cool. Cooking anything in the ActiFry doesn't compromise on taste either; just a few sprays of Frylight or similar and you're on the way to crunchy, crispy, cheesy rice goodness in every bite.

It's a shame I didn't get to take a picture of the inside as when cut open the mozzarella is lovely and gooey and pesto not only adds a bit of colour but tastes delicious too. I was so engrossed in cooking I didn't have time to get me camera.

We all know the ActiFry cooks fantastic chips but it can be used to cook far more than you'd think possible. I know as I was really surprised when I got mine and started experimenting. It's so versatile and you can cook almost anything in it. The only difference is your dishes will be healthier and contain a lot less calories which can only be a good thing.  

Anyway I really need your help to win the Slimmers Secret Supercook Challenge so to see my Arancini recipe.

Take a look at this video and then pop over to Tefal.co.uk/slimmerssecret and vote for me by clicking on the Big Red VOTE button underneath my video ­čśŐ Just by voting you could Win a Luxury Spa Weekend Break for Two so please pop over now and vote; oh and a few people will each win a ActiFry XL so Good Luck Everyone!

#SlimmersSecret


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Beef Chilli with Dark Beer and Chocolate

As everyone knows there are a trillion billion 'Best Beef Chilli' recipes out there and many include the addition of chocolate.  Chocolate goes so well in any good beef chilli recipe, but until now I'd never added beer. Well let me tell you this was good stuff and I'll be making it again!

I know there's a long list of ingredients but half of them are just spices; I say this is the perfect make ahead recipe too which means it's a great meal to cook for friends. Whether you serve it with rice or potato wedges and a side salad, or even tortilla chips it's bound to be a hit.

Beef chilli made with beer

Purity Brewery are based in Warwickshire and very kindly sent me some of their Saddle Black beer. I was asked to make a recipe using it along with a few more cans to drink which made the husband pleased as it meant he dinner and beer!

Expedia have come up with this lovely 'Beer Map' of the UK and Ireland's Best Regional Breweries;
Take a look to see which breweries are nearest to you.

All the beers and ales shown on the map are not only great to drink but also to cook with too.  After reading about Purity Saddle Black I discovered that the roasted malts used to craft it give it a taste of chocolate is how my Beef Chilli with Dark Beer and Chocolate recipe came to mind. So yes, beer is not only good for drinking but for with cooking too!

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Chicken Parmentier - Great Dish for Leftover Roast Chicken

Now before I go on I must tell you I didn't imagine this dish would taste so good and therefore had no intention of writing about it. But after a quick taste when plating up, out came the camera and here we are with not the best photo but hey ho ­čśÉ I was hungry and not in the mood for photography!

Chicken Parmentier I have to admit isn't something I'd heard of before; I know, call myself a food blogger, where have I been?  Anyway I received a box of wine the other day and one of the wines said it goes well with chicken parmentier.  So after having a bit of a Google there was the recipe along with loads of variations; in fact there were more recipes than you can shake a stick at.

Chicken Parmentier

But Rick Stein's recipe looked good to me but since I can't follow any recipe without interfering and doing my own thing I added smoked paprika which I'm sure neither Rick Stein or the French wouldn't approve of but I decided it would be a good thing, and as it turns out it was ­čśő

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Mini Chorizo Empanadas - Philips AirFryer Recipe

Okay folks; this is week 2 of a 4 week challenge given to me by Philips which was to swap a weekly takeaway meal every week for a month and to join in the #AirFryerTakeIn
Last week I made Ricotta and Basil Balls which I have to say were really easy to make and oh so good to eat!

Next up I made Mini Chorizo Empanadas which the recipe says are AirFryer Take In calories of 153 per one large empanadas (except they are not large nor are are they meant to be) since they're called 'Mini' compared to a Takeaway of (on average) 245 calories.

Empanadas

The AirFryer works by using very little oil and something called Rapid Air Technology.  Rapid Air technology makes the hot air circulate very rapidly around the ingredients in the basket.  This heats up the ingredients in the basket from all sides at once, making it a healthy, fast and easy method to prepare tasty food. Food prepared in the Airfryer is crispy on the outside and without being dry on the inside.
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Boozy Tiramisu Recipe

Coffee comes in many different varieties ranging from weak to strong in taste such as espresso.  I say espresso is for proper die hard coffee lovers since it is very strong, personally as a drink it’s too strong for my liking.  But with that said there are many recipes in which espresso can be used and nothing but espresso will do. 

Tiramisu

Have you ever tried making your own coffee ice cream or granita?  Coffee granita (a semi-frozen dessert made from sugar and coffee) is another favorite of mine as it is so cooling and really refreshing on a hot day.

Then there's Tiramisu; I really like the bitter-sweet taste of the coffee soaked sponge topped with sweetened Mascarpone.  By the way there's no cooking involved, it's pretty much effortless to make and can also be made in advance making it the perfect dinner party dessert.

Tiramisu needs to be made with strong coffee and so espresso is perfect.  Of course like most people that are into coffee we have a coffee machine to get the perfect espresso.  Paul (the husband) is a true coffee lover but the pods are so expensive it kinda gets out of hand keeping up with the cost!
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Egyptian Spice Mix - Dukkah Recipe

Spices are AMAZING and are used in many dishes; of course just because the word spice is mentioned it doesn't mean your food has to taste spicy hot.  Think of Moroccan Tagine Recipes where a mix of delicious warming spices such as cinnamon and sweet paprika are used along with honey to create easy mouthwatering, one-pot meals that are a delight to eat.  Meat or chicken cooked in a Tagine is really tender and the aroma when cooking is just fantastic.

Dukkah (pronounced Doo-kah), is an aromatic blend of seeds, spices and nuts; it originates from Egypt and can be sprinkled on all sorts of dishes.  It's also delicious served alongside a small bowl of really good olive oil and some nice bread.  Just dip the bread in the oil and then in the Dukkah. Impress your guests at a dinner party by serving it as a very simple but different starter course - you could add small bowls of olives to nibble on too.

Dukkah recipe

There are many, many variations of Dukkah recipes.  The basic recipe is a mixture of nuts and seeds long with dried herbs such as mint or for more heat you can add Baharat or Ras el Hanout; go with whatever takes your fancy.

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How to Make the Perfect Liqueur Coffee

Hands up who doesn't like a nice liqueur coffee at the end of a special dinner - not many I people expect!  The perfect after dinner drink at Christmas, Thanksgiving or of course New Year.

But how do you make the cream float on top?  Well it's actually really easy; follow my recipe for success.


Aldi have some seriously good priced Wines, Beers and Spirits.  Exclusive to Aldi this Chevalier Cognac is a great price at just £15.99 for a 70cl bottle.

Of course if you don't like Cognac you can make liqueur coffee with Whisky, Grand Marnier, Tia Maria,  Cointreau, Bourbon, Drambuie, the list is endless.
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No Bake Limoncello Cheesecake

No bake cheesecakes are really easy to make.  As long as you leave enough time to chill the base in the fridge (so it can firm up) your cheesecake won't fall apart.  With that in mind depending when you are planning to serve it, you might be best doing that bit the day before.
It's also important to use enough butter when making the biscuit crumb base since it's the butter that holds the crumbs together. 

Limoncello

My easy to make cheesecake is perfectly balanced; not too sweet and although it's nice and lemony, it's not too tart either.

Limoncello is an Italian liqueur at around 26% Vol which has become very popular outside of Italy; it's quite sweet and very lemony and works well in this dessert.
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Get ready for your Summer Holiday - Let's Cook Paella

Oh yes, it's that time of year when we all soon start to think about our summer holiday.  Well okay, the weather isn't even spring like at the moment here in the UK, but I don't care!  I'm getting into the holiday spirit a bit early as I'm going to make the most of this years holiday abroad since we didn't have one last year.


I do love Spanish food and when in Spain I can't resist Paella.


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Chicken Tagine with Chickpeas - Simple Recipe

A Tagine is historically a dish from North Africa and is the name given to the actual earthenware pot that the dish is cooked in.  Because the domed or cone-shaped lid of the Tagine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables.


Moroccan tagines are savoury stews typically made with meat, poultry or fish along with spices and vegetables and often fruit is added.  The result is melt in the mouth meat or poultry which is tasty, warming and proper feel good food.
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Chicken with Bacon Saffron Tomato and Potato - One Pot Meal

Readers of this blog would have seen my recent review of the beautiful cook book 'Caf├ę Kitchen' by Shelagh Ryan.  As soon as I opened the book I knew I had to make this dish.  This is a lovely recipe full of flavour and easy since it's all cooked in one pot.  Suitable for everyday eating but I say would go down a treat at a dinner party too.

Chicken with Bacon Saffron Tomato and Potato

As I've already said Caf├ę Kitchen is a truly lovely cook book.  I did slightly titivated the original recipe as the book doesn't mention whether or not the potatoes should be precooked or not.  I decided they wouldn't be cooked through simply by adding them in the last 20 minutes of cooking as the book suggests and so I par boiled mine first. I also used one tin less of tomatoes and less chicken stock and wine.  I still had plenty of liquid so I've decided that's the way to go but of course it's just down to personal preference.  The recipe says it serves 8-12 people using eight to twelve chicken thighs - we are greedy so I used 9 to serve two people.
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More Raclette Dinner Party Recipe Ideas

When I first bought my Raclette grill I had no idea we'd use it so much.  It's such fun making up your own mad food concoctions!  I wrote a post on Raclette Dinner Party Ideas a while back and as it's been so popular, I thought I'd share my latest and rather yummy ideas.

One being Nachos with Salsa, Cheese and Jalape├▒o Peppers - just crumble up your nachos, top with salsa and a little grated cheese then top with jalape├▒o peppers.  Once they've melted under the raclette you can top with sour cream.

Please note - all pictures were taken before being cooked.



You don't have to do this but I like to prepare a few dishes beforehand for less faff at the table since we have little room - our table seats four but the food takes up all the room!
From left to right and ready to cook in the grill pans we have:
Egg, Feta and Roasted Peppers (from a jar) sprinkled with a few Chilli Flakes.
Egg, Grated Cheese, Sweetcorn and a generous sprinkling of Smoked Paprika.
The 3rd pan along is a repeat of the first.
Then then Nachos, Salsa, Cheese and Jalape├▒o Peppers from a jar.
The next pan is a repeat of the 2nd pan.


Sliced bread drizzled with olive oil ready for toasting on the top of the raclette.
The chicken strips were marinated in a little oil along with a good dose of Chipotle Chilli Paste.

At the table serve a selection of whatever else you fancy.  Just remember meat and chicken most certainly have to be cooked on top of the grill (or with will not cook through) along with onions, bell peppers, mushrooms, cooked potatoes, bread etc.  Things like cheese, eggs, cooked peppers are good to go into the grill pans - basically anything you want to heat up of melt.


If you haven't got one of these marvelous inventions then you must get one immediately - great fun!
Your Raclette will come with little wooden spatula type thing you use to turn your food with - the dishwasher is the best place for these after use to get them beautifully clean.  Just remember to dry thoroughly before storing.  A pair of skinny tongs are good for adding any meat items to the grill.

Personally I think this raclette grill by Swan is great - the stone top is removable and really easy to clean once it's cooled down of course.  Some of these grills have a non stick top but to be honest nothing really sticks to this one and it has lasted ages and still looks like new.  I might be wrong but I suspect the coating wouldn't last long on some then they won't look as good a few uses down the line.

The one thing I will point out is that once you have all your food on the table there isn't any room for anyone else - more reason to have a Raclette Party for Two!

Update June 2017:  This is the Raclette I bought and still use to to this day!
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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.

Skrei

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!

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Sous Vide - Pork Belly with Honey and Apple Cider Glaze

Pork pork belly cooked sous vide.  The meat is so tender it melts in your mouth.  Pork belly with a sticky honey, apple and cider glaze can only ever be a good thing whether slow cooked in the oven or not.  But it has to be said, when cooked sous vide it takes on a whole new level and personally I don't think cooking it any other way can beat it. 

Pork Belly

The idea for the glaze came from my reading the packaging of ready cooked pork belly in Marks and Spencer. So, making it up as I went along adding a bit of this and a bit of that I have to say the result was good and turned out as I expected.
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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.

Tarragon Chicken


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.
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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!  

Sous Vide

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?
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Twice Baked Cheddar Souffl├ęs - Easy to Make Recipe

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


The Barber family have been making cheese at Maryland Farm in Ditcheat, Somerset since 1833.
Matured for a minumum of 24 months provides a cheddar that is powerfully intense and has an exceptional depth of flavour.  It has a slightly brittle and crunchy texture that is a result of it's long and slow ageing. 
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Restaurant Quality Food - Delivered to your Door - Review

If you hadn't noticed, I absolutely love food and cooking!  But of course, there are many people who either don't have the interest, or are simply too busy and can't spare the time to cook.

So if you are one of those people and would like to hold a dinner party, how about trying my choice (for the main course) Parmesan, Pancetta and Spinach Stuffed Chicken with a side of Dauphinoise Potatoes - without the bother of having to actually make it - sounds good?
Then read on!


Before I go on, I noticed that Free Range Eggs were always used in their food.  If they wasn't, I would have turned down the chance of this review.
 
More More More are an online company based in Newcastle (UK) and they deliver home-cooked food straight to your door.  Either your everyday meals or a fancy dinner party feast can be delivered, leaving you very little to do apart from pop it in the oven and take it to the table when it's done.

So, for my review I could place an order of 'home-cooked quality food' and have it delivered to my door.  Even though I don't have a problem cooking myself (in fact if we hold a dinner party I'm in my element) I even love the stress part but this still sounded good, so how did it go? 
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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 all about 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: 

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.  Now 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·l├á 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 eat!


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.
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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.
 
Baileys Chocolat Luxe

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. 

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