Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts

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·lĂ  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, 8 June 2013

Potato and Chorizo Omelette - Jamie Oliver Recipe

Jamie's omelette is, as he says a cross between a Spanish tortilla and an Italian frittata. 
It's Spanish because of the chorizo and potato, but a little Italian too because he likes to finish it off in the oven instead of on the hob, so it puffs up like a soufflé.


This is my slightly titivated version, Jamie puts rosemary in his which he fries in the chorizo oil till crisp, other than that it's pretty much the same recipe.
If you make it be sure to make the kind of parsley salad which is sprinkled over the top before serving as it's really lovely.

Sunday, 28 April 2013

Easy Breakfast - Recipe Idea

The perfect lazy day breakfast of scrambled eggs on toast topped with crispy bacon and roasted tomatoes.  Serve with a nice cup of coffee (tea for me please) and after eating this you'll be all set and ready to do absolutely nothing for the rest of your lazy day.
Well in my case, till lunch time - always hungry am I.

Monday, 4 March 2013

Giveaway - Breakfast for Dinner Book


 I'm sure we've all had Breakfast for Dinner before now, but this book is packed full of amazing recipes and pictures that seriously make you hungry!
There are too many nice recipes to choose from, but I'm loving the Greek Baked Eggs, Beer Braised Short Ribs and Bacon Fried Rice.  
But then again, what about the Sunny-Side-Up Burgers (shown on the front cover) juicy burgers piled high with sweet apricot preserve and crispy shoestring potatoes and an egg.....Oh yes, I'll have one of those please!

 I have a copy of this book to giveaway to one lucky reader of A Glug of Oil....
 I've kindly been a copy to review and permission to post a few pictures from the book so you know what I'm raving about - I think you'll agree this book is a must have for anyone fancying Breakfast for Dinner.

 From Goats Cheese Monte Cristos, Breakfast Pizza, Espresso Baked Beans, Chicken & Biscuit Waffles, Bloody Mary Tomato Soup, Maple- Glazed Pork Meatballs and Mini BLT Biscuits to these mouthwatering delights below.

Don't just take my word for it!  
You can read another review of this book by popping over to see what Janice has to say over at Farmers Girl Kitchen.

 Chocolate Brownie Waffles with Blackberry Sauce
      How about Bacon Jam?
 Or Mint Chocolate Chip Pancakes perhaps?
Cornflake-Crusted Chicken Tenders - a great one for the kids
The recipe for Cornflake-Crusted Chicken Tenders can be found here but for the rest you'll just have to enter the competition and hope you win, or buy the book!

Written by Lindsay Landis and her husband Taylor Hackbarth.
You can visit the authors website Love and Olive Oil
Hardback book, published by Quirk Books
Available to buy now in all good book shops and over at Amazon - also available is the Kindle Edition.

Thank you to Mat at PGUK Publishers Group (UK) for sending a copy of this book to review and supplying a giveaway copy.

Now for the Competition!
Entries must be via the Rafflecopter widget and the prize can only be sent to a UK or Ireland 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 end time is as shown on the Rafflecopter widget. 
**Open to UK and Ireland ONLY**
Good Luck Everyone!


Thursday, 21 February 2013

Yoko Design Products and Their Omelette Cooker in Action

In this post you will see some lovely exciting products from Yoko Design and a video review of the Yoko Design Omelette Cooker being used by myself for the very first time!
  Having recently gone along to 'Spring Fair' at the NEC in Birmingham, of course there were more kitchen gadgets than you can shake a stick at!
 Yoko Design are a French company that are keen to become just as well known here in the UK.  I must admit I hadn't heard heard them before but I loved their stand with it's bright colours, totally different and exciting range of products to most in the way of kitchenware. 
 All three products I am about to show you are 100% Silicone, free of toxins, dishwasher, microwave and freezer safe.

First up to test - The Cooking Bag: 
 The Cooking Bag cooks rice, pasta and vegetables in this cooking bag - great for cooking several things at once and no need to buy a colander!
Just pop into a saucepan and add water to cover the level of the top of the rice, peas or whatever.  Once cooked, simply remove the bag and drain through with the holes - tip the food onto your plate and that's it!
 

Friday, 11 January 2013

PO - Egg Cups Poachers and Cosies

These egg cups will put a smile on your face, or maybe not, depending on which one you choose in the morning!  
Will you choose the cute smiley chef egg holder, or the one enjoying his food?
 Made from white porcelain with natty black silicone hats, these are a fun and distinctive addition to your breakfast table.

Wednesday, 28 November 2012

Chickens in Need - Please Help by Donating

If you've ever seen an ex-battery, or now so called enriched cage hen, you will know what a very sad state and sorry most are in.  Thanks to many large supermarket chains still wanting to sell cheap eggs and the people that actually still buy them (but don't get me started on that)! 
Picture supplied by Lucky Hens Rescue Wigan.
Without these rescue places the hens would be killed at around 18 months when they don't produce eggs at the rate they are expected to.

Lucky Hens Rescue in Wigan is one of many places that rescue these poor hens and re-home them.  The cost of keeping the hens and looking after them in the meantime is getting harder to do with everyone tightening up on their spending.  
 Just £1 from everyone that reads this would make such a difference:
That's why I've decided that instead of sending Christmas cards this year, I will donate to 'Chickens in Need'.  But this is not just a Christmas thing as they need money coming in all year round.

The idea of 'Chickens in Need' was thought up by FaceBook Group members, Re-homers and Friends of Lucky Hens Rescue Wigan. 

To read more and to donate (remember just a £1 would be great) pop over to 'Chickens in Need.'

A big thank you in advance to anyone that does donate and help Lucky Hens Wigan stay open x 

Monday, 19 November 2012

How to Make The Perfect Scotch Egg

Perfectly moist and totally delicious.  Scotch eggs may cause a little bit of mess in your kitchen in the making of them, but they are so worth the effort.  You'll never buy ready made ones again.
  Having never made Scotch eggs before I must have read at least 10 different recipes ranging from cooking the egg for 2 minutes to 10 minutes.
I opted for 5 minutes but when I make these again I'll go for 4 minutes.
The secret lies in buying good quality meat and sausages and of using course Free range eggs - as always.

Friday, 16 November 2012

Leftover Recipe - Potatoes Carrots and Gammon with Fried Egg

Great way to use up any leftovers such as boiled potatoes, carrots and any bacon or other bits and bobs that take your fancy.  Top with a fried egg and there you have it a nice easy snack taking just minutes to make and serve.
Just like bubble and squeak, except this doesn't have greens.
Perfect for using up any leftovers from bacon and pease pudding, which is actually what this is.

Thursday, 30 August 2012

Good Energy Cooking - Vegetable Filo Pastry Tarts

 How to cut the carbon calories in your kitchen - Good Energy has teamed up with Arthur Potts Dawson for a second year to encourage a low-carbon approach to cooking.  I was set a challenge to cook one of Arthur's four new recipes.  With the mention of Feta in the ingredients, for me it was easy to choose, Vegetable Filo Pastry Tart it had to be.  
  Scrummy yummy feta cheese with very slightly crunchy vegetables in a creamy sauce, all encased in crispy filo pastry - what's not to like?!

Wednesday, 8 August 2012

Egg Skelter - Review

More and more people including ourselves are keeping hens for eggs and although we only have three hens, that's three eggs a day.  Since I don't keep eggs in the fridge (Delia doesn't) and especially now that we have our own hens I know 'eggsactly' when the eggs were laid so the ideal way to store them is on this lovely egg skelter from The Handpicked Collection.
 This egg skelter is a brilliant way of storing fresh eggs in date order.  As you take out the bottom egg, another gently rolls along to take its place, meaning you always use the oldest egg first - marvelous!  
At the moment our black rock hen is still quite young and her eggs only weigh around 48g so they just about fit on the spiral.  That said one of our ex battery hens lays huge eggs and even her recent 86g egg fitted on so you can see the egg skelter will accommodate all sizes of hens eggs.    

 The Handpicked Collection have (as their name suggests) a collection of lovely gift ideas and each item has been handpicked by one of their expert panellists.  
Thank you to Claire for letting me choose this egg skelter to review.

Friday, 22 June 2012

Kefta Mkaouara - Spicy Egg, Meatball and Tomato Tagine

Rick Stein's 'Mediterranean Escapes' cookbook has been out a good while now but in my opinion it's one of the best books I own. 
Even though I've made this time and time again, we still love it.
Of course you don't have to have a Tagine to make this, I didn't use mine as it's a bit on the big side, so I just used a shallow oven proof baking dish.


Thursday, 24 May 2012

Baked Eggs with Leftover Chilli and Tortilla Wraps

Ever made too much Chilli con Carne and then wondered what to do with the rest?  I always make too much and have come up with all manner of things to do with it!  
 You can stretch it out further by adding a few other tasty bits and bobs, such as tomato, spring onion, jalapeno peppers and cheese - you must have cheese!  This particular concoction of mine even uses up the odd tortilla wrap you might have floating about somewhere too!
Please note the serving dish you use must be able to go into the oven.

Wednesday, 25 April 2012

Rehoming ex Battery Hens and a Lot of Eggs!

I have always wanted chickens!  We only have a small garden but one thing you can be sure of these hens will be looked after and let out every day without fail.  Just look at the colour of a Free Range egg and they taste really good too!
  I only ever buy free range eggs and can't get my head around why lots of people still choose to buy the ones from battery hens.  I think if people took a little time to read about the terrible conditions in which these poor hens are kept they would buy free range, or not buy eggs at all if they find them too expensive. 
Don't get me wrong we certainly aren't made of money but when you consider the small price free range eggs are (at the time of writing) a typical box of six medium free range eggs is around £1.60 in the UK which is twice the price of the battery eggs.
As this is a food blog I will not go too much into how these poor hens are kept - but you only have to Google 'battery hens' to see what I'm talking about.  They're kept in a space no bigger than a piece of A4 paper.
Some of the images of ex battery hens would make you cry.

Anyway, that said we decided to re-home two ex battery hens along with a Black Rock hen from an amazing woman called Sarah over at Happy Chicks.
Sarah and her husband buy as many ex battery hens as they can re-home so you can always buy them from her straight away without going on a waiting list as is usual.
I'll be writing regular blog posts on how the hens are doing - along with the Eglu we brought from Omlet for them to live in.  We had 15 eggs in the past week so I'm now into cooking up all things egg!  By the way the egg in the picture above is Roxy's egg. 
Here are the hens (Mrs Tweedy, Mrs Hen and Roxy) with Yaz the cat watching.
You can just see Brian the bunny at the back having a nose too.
Yes we have a right farm going on here!
 Just a few of the many ex battery hens at Happy Chicks waiting for a new home.  Some are in a rather poor state with feathers missing and bare bottoms!  But they will soon recover with a lots of love and some good food!
I'll leave you with a short video of Mrs Hen having some sort of clear out of straw - she's so funny!
video

Friday, 20 April 2012

Leek Bacon Parmesan and Cheddar Quiche Recipe

If you're looking for something healthy to eat which is low in calories then my ultimate quiche made with double cream is most certainly not the way to go!
However, if you're looking for something easy to make, delicious and very moreish this most certainly is the way to go! 
If you follow A Glug of Oil on FaceBook you will not have missed that we now have three hens - hence we have a lot of eggs!
Quiche is a good way to use up eggs.

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