Showing posts with label Gravy and Sauces. Show all posts
Showing posts with label Gravy and Sauces. Show all posts

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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Knorr Gravy Pots Awarded Product of the Year

Knorr Gravy Pots have been awarded 'Product of the Year' in the Gravy & Stock category.
Product of the Year is the world’s largest consumer-voted award for product innovation.  Saving time and money Knorr Gravy Pots are a great hit with consumers. 


To celebrate this fantastic achievement I was sent a lovely Sunday Roast hamper along with some gravy pots.
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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.

Jack Daniel's Hot Pepper Sauce
  
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.   
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Sauce Bois Boudrin - Perfect for Steak

Fillet steak and sauce Bois boudrin are a perfect match.  So very easy to make and since it is best made in advance it's just perfect for a dinner party.

Sauce Bois Boudrin

 Print Recipe

To make sauce enough for 4 you will need:
1 large shallot - finely chopped
150g small cherry tomatoes - halved
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon whole grain mustard
a squeeze of lemon juice
2 teaspoons balsamic vinegar
a glug or two of good quality extra virgin olive oil - say a tablespoon
small handful tarragon leaves - finely chopped

How to do it:
Just mix everything together in a small bowl - that's it job done, told you it was simple!

Top Tip:  
You can make this in advance (but no more than the day before) then keep covered in the fridge.
You will need to remove from the fridge at least an hour before serving.  If you make it the same day there's no need to put it in the fridge - just cover it till needed.

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Super Quick and Tasty Meatballs for Pasta Sauce

Now, I love cooking and am never happier than when I'm in my kitchen.  But sometimes there are days when you just run out of time but want to produce something half decent although quickish.  So, I allowed myself to use jar of ready made pasta sauce!

Having recently discovered Marks and Spencer's Tomato and Sweet Garlic Pasta Sauce,  trust me this sauce is good stuff and well worth buying. This along with a huge range other pasta sauces is available in their grocery section. 

Tasty Meatballs for Pasta Sauce

Produced in Italy this sauce is made from 90% Tomatoes, Extra Virgin olive oil, Garlic, Tomato Paste, Sea Salt, Parsley, Basil, Sugar and Ground Black Pepper.

Oh and don't fear at the thought of making meatballs, seriously they can be rustled up in next to no time.  My top tip is to always buy good quality meat from places you can trust and rely on to never let you down.
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Skrei with Salsa Verde and Roasted Vine Tomatoes

I have to say personally, I'd never heard of Skrei until now - it's a very special type of cod, line caught, and is a much loved Norwegian delicacy.

Having been sent some to try I made some mashed potato and served the Skrei with Roasted Vine Tomatoes and Salsa Verde.

Skrei with Salsa Verde and Roasted Vine Tomatoes

Please excuse the poor photo, my camera really needs natural daylight - hurry up the nicer weather please!

Availability:
Only available between January and April each year, Skrei is migratory and journeys thousands of miles annually from the Barents Sea to the Lofoten Islands in northern Norway to reproduce. 
Thanks to this epic journey through icy, dark waters, Skrei has a lean, bright white firm flesh and is rich in protein, vitamins and minerals, which makes it a hugely versatile, healthy and wholesome food.
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Mustard Sauces Chutneys Mayonnaise and More

There's nothing quite like nice Sunday Dinner of Roast Beef all the trimmings and of course, Horseradish Sauce.

  
So first up for the taste test was Hot Horseradish Sauce:
To be honest up till now I've never bothered to try any other brand as I quite like 'Tesco Finest' Horseradish Sauce.

Now I thought that was hot, which it is, but Le Range Mesurier Hot Horseradish Sauce is seriously hot and has a thicker consistency - just perfect.
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Amatriciana - Spicy Bacon and Tomato Sauce

Quick to make and one of the tastiest pasta sauces ever and is nothing like the gloopy shop bought jarred stuff.  A rich tomatoey, bacony, sauce that you can make smooth or chunky, it's up to you. 

Amatriciana
  
Of course you can leave out the bacon for a vegetarian pasta sauce.  Nothing but Pasta and a good sprinkle of Parmesan is needed - oh except of course a glass of wine!   

Having had this for lunch at my friend Mary's house the other day, it was so delicious and everyone cleared their plates.  That's it, I had to make it.

 So, armed with the recipe even though there was absolutely nothing to fault with it I couldn't help but titivate it a bit.   Here's what I did....
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Perfect Mushroom Tarragon Cream Sauce

A really nice, tasty sauce that's seriously easy to make.  Great with chicken, steak, or of course whatever else takes your fancy!  I served it with pan fried chicken mini fillets.


Oh and yes, as you can see I overcooked the  broccoli - oops never mind.  

Top Tip: Don't use single cream or your sauce might well split.
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Pan-fried Pork with Apple Cider Cream Sauce

Inspired by the Masterclass by Marco Pierre White I recently went to, where Marco showed us that the Knorr stock pot doesn't have to be diluted with water.  Apple, carrot, prune juice make for a much more tastier dish adding another depth of flavour.


With that in mind and armed with a chicken stock pot, a bottle of apple juice and a bottle of cider.  Apple cider cream sauce was in the making!  I served it with buttered spinach rice it went down very well indeed. 
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Horseradish Mash with Caramelised Onions and Sausages

There's nothing like a good dollop of mashed potato to cheer everyone up.  But the addition of horseradish turns into something amazing.  That alongside caramelised onions and some nice fat sausages and you're really talking! 



Good quality butchers sausages are vital - none of those 'low in fat' things with the meat so minced up you have no idea what it is - not for me anyway.

The secret to making proper caramelised onions is they can't be hurried or rushed in any way at all.
Long, slow cooking over a low heat without stirring for a good while is what makes the onions soft and releases the natural sugar in them.  The result will be nice, brown onions that are almost gooey. 
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Chicken with Tarragon and Marsala Mushroom Sauce


 Now, I've made Tarragon sauce before, but this is my best recipe yet. Oh yes, this is the bees knees of Tarragon sauce recipes!

The sauce was an experiment and I'd say the use of Marsala instead of the usual white wine really makes this recipe.

Chicken with Tarragon and Marsala Mushroom Sauce

Of course you can serve more than two - just double the recipe ingredients for four.

Marsala wine is available in any good supermarket and can be used in many other recipes.  If you can't get it, or simply don't want to buy it, just use a sweet white wine instead.  The sauce, I'm sure will still be delicious - just not as good as this was - sorry! 
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How to Make Mojo Sauce - Canarian Red Sauce

Back from our holidays in Fuerteventura and what a fantastic time we had!  I've never eaten so much fresh fish and paella in my life and besides that was one of my favorite things was Mojo sauce - I love the stuff!   

Mojo Sauce


It seems there are so many different versions of this sauce but the one served in the Barcleo Jandia Playa hotel was extra yum.  So, with that in mind I was on a mission to get the recipe and I tracked down the man that made it.
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Chicken with Tarragon Cream Sauce

 Creamy tarragon sauce with chicken wrapped in bacon, so easy to make too!


Serve with broccoli and crispy potatoes, or whatever you fancy.....

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Sausages with Champ Mash and Caramelised Shallot Gravy

Champ is an Irish dish of mashed potatoes with spring onions and goes down really well with sausages.  But sausage and mash (or bangers and mash as it's also called) also needs a good onion gravy; I used shallots seeing as I had a lot of them that needed to be used.

Sausages with Champ Mash and Caramelised Shallot Gravy

So read how to make Champ and Caramelised Shallot Gravy after the jump.
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Turkish Red Pepper Sauce

I'll be using this next week in a recipe for Aubergines stuffed with spicy tomato and onions. This makes about 175ml (so half everything if you want to make less).

Turkish Red Pepper Sauce

Ingredients
4 red capsicum
4 red chillies (medium heat)

40 ml water

1 teaspoon salt

1 teaspoon sugar

20 ml olive oil

Directions
Cut the capsicums into large chunks, discarding the seed core.

Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.

Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.
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A GLUG OF OIL