Showing posts with label Main. Show all posts
Showing posts with label Main. Show all posts

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.

Friday, 25 July 2014

Hot Steak Ciabatta Sandwich with Mustard Mayo

Cooked correctly a good steak is something truly special.  Easy, simple no fuss cooking is all that's needed.  Oh yes this is thing of deliciousness.  But of course a good piece of steak and mine came from Meat Porter.  


Apologies to any vegetarians out there.  Personally I'm a fan of rump steak over sirloin - why?  Because it seems to have more flavour than sirloin.  A decent amount of fat around the edge is vital for cooking in a grill pan since it adds flavour and keeps the steak moist and tender.  Rump steak also happens to be cheaper than sirloin too!
Medium rare is the way to go, although being awkward I like my steak to be more rare than medium, if that makes sense - I know what I mean anyway!

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.

Wednesday, 4 June 2014

Pork and Pepper Smoked Paprika Tray Bake

Tray bakes are so very simple to make and a great way to feed a crowd.  There's no real recipe since you can add whatever takes your fancy, although of course I'll tell you how I made this.  
Peppers, oh we love peppers and of course a tray bake is a brilliant way to get your 5 a day too.  You can add courgettes or aubergine and you can use chicken if you want to. 


 If you are vegetarian just leave the meat out altogether.
  Armed with stuff I already had in the fridge and a nice tray of pork steaks a tray bake came to mind.
Now you will of course need a nice big non-stick roasting tray or dish.  
    Having fallen in love with my James Martin Roasting Tin from his new Barkers Dozen collection by Stellar Cookware this tray bake was waiting to be made.  You can see my review here.
 As I said this is very easy to make, just pile all your nicely seasoned vegetables and pork or chicken into your roasting tin and cook.

 
 Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/pork-and-pepper-smoked-paprika-tray-bake

 To serve 2 greedy people or 4 (not so greedy as we are) you will need:
olive oil
sea salt and black pepper
a good amount of smoked paprika
4 nice lean pork loin steaks although a bit of fat round the edge is good
4 medium potatoes washed and sliced to about 1cm - don't bother peeling them (Maris Piper since they're great for roasting)
1 yellow, 1 red and 1 green bell pepper - cut into big bite sized pieces
1 large red onion - cut into wedges
2 fat cloves of garlic - flattened with the bake of a knife
a good pinch of dried oregano
1 lemon - sliced
a few sprigs of thyme 
flat leaf parsley - chopped

How to do it:
Preheat your oven to 200C/400F or Gas 6
Throw your sliced potatoes into your roasting tin and drizzle with olive oil, season well with sea salt and black pepper along with a good sprinkling of smoked paprika.
Mix with your hands to coat the potatoes well and pop into the heated oven for about 20 minutes.  Remove from the oven and turn them over.  Add the peppers, onion and garlic and season with sea salt and oregano.  Rub each pork loin with olive oil and a good helping of smoked paprika and coat well.
Add the pork to the tin (on top of the peppers) along with the lemon slices and the sprigs of thyme.  
Pop back into the oven uncovered and leave to cook for about 20 minutes before jiggling everything about a bit.  Return to the oven to cook for a further I dunno, 25-30 minutes.  
I won't give an actual time as all ovens are different and it depends on the thickness of your pork and potatoes.  All I know is you need to make sure the potatoes are cooked though as well as the pork.  Sprinkle over the parsley and serve straight away.  

   
For more information on James Marin's Bakers Dozen and other lovely products,
 pop over to Stellar Cookware.

Monday, 19 May 2014

Mediterranean Vegetable Moussaka - National Vegetarian Week

As we all know the popular Greek dish moussaka traditionally uses lamb, but as it's the start of National Vegetarian week (19th May to 25th) I thought I'd give moussaka a go using just vegetables.  Let me tell you it was truly delicious and every bit as tasty.
To make slicing, peeling, chopping and measuring easier OXO Good Grips kindly sent me a lovely range of tools for the job.

  
First up this rather useful hand-held mandolin slicer enabled slicing potatoes into even slices a doddle. 


An aubergine was sliced and ready to cook in next to no time:


 The hand-head mandolin is easily adjusted by a simple slider on the side so you have a choice of three different thicknesses from approx 1mm to 5mm.  One thing I will say is personally I would have liked the slicer to have one more thicker setting than the max it has of about 5mm.  After use the blade is set to the lock position making it safe to store with the guard in place.

Next up, the Herb Mincer - a fantastic little gadget.  The top opens up to allow easy cleaning and it can go into the dishwasher if you wish.  Safe to use since your fingers aren't near the blade when using.  It chops herbs in seconds just by rolling back and forth and comes with a blade guard for safety when storing. 


 Scrubbing vegetables is once again made easy with this comfortable to hold Vegetable Brush - I didn't need to scrub my potatoes as I was about to peel them for this recipe.


 The OXO Good Grips Y-Peeler is the very fellow for this - nice thin slices means there's no wasted veg:


  How many times have you gone to measure out a teaspoons of spice from a jar to find your measuring spoon will not fit the jar?   These slim measuring spoons are brilliant and the teaspoon easily fits into these slim spice jars that many of us I'm sure have in our cupboards.


All in all each of these products are of good quality as always from OXO Good Grips and you can find out more over at the OXO Good Grips website.  All products shown above are dishwasher safe.

  Now with my recipe!

Sunday, 9 March 2014

Beef with Tomatoes and Sweet Paprika - Slow Cooker Recipe

My cute and dinky slow cooker from Judge Cookware is just 1.5 litres and I've found this size to be perfect as it stops me cooking far too much for two people.  I do tend to get a bit excitable and cook too much food.  You can read my review on the Judge mini slow cooker and find more of my slow cooker recipes here.

About this recipe for Beef and Tomatoes - I meant to use a red peppers, but for some reason I seem to have got side tracked and found myself chopping a carrot instead!  Anyway, I used the carrot and left out the red pepper (since the two together is a bit odd, I think) and it was fine, but when I make it again I will use a bell pepper instead.


Whatever you do please try to use sweet paprika as it will give a far nicer taste.
Of course if you wanted to you could put this in a casserole and pop it into the oven at say 180C/360F for about 3 hours, or until the meat in nice and tender.  The only problem is with the oven it does tend to need checking on more often as you will most probably find you need to turn the oven down at some point.

Saturday, 1 March 2014

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.  
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!


  Print Recipe

https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/skrei-with-lemon-butter-sauce

To make enough Sauce to Serve Two you will need:    
1 shallot - finely chopped
2 tablespoon white wine vinegar
2 tablespoons water
3 tablespoons dry white wine
1 tablespoon double (heavy) cream
120g unsalted butter - cut into cubes and kept cold in the fridge until needed
zest from a whole lemon and the juice from half the lemon
salt - just a pinch
cayenne pepper - a pinch or two

How to do it:
Put the shallots into a pan with the wine, white wine vinegar and water and reduce to a quarter of the original amount. This is important or your sauce will taste of vinegar.  Add the cream and boil for a minute.
Now, whisk in the butter cubes a few at a time, keep whisking whilst taking the sauce on and off the heat and keep adding a bit more butter.  The sauce should look smooth and shiny but with no sign of an oily film.
Now whisk in the lemon juice and zest and season to taste with a teeny bit of salt and a pinch of two of cayenne pepper.  Serve immediately over pan-fried Skrei or other white fish.


  
  Availability of Skrei:
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.


Where to Buy:
Skrei is available in Harrods Food Halls, Booths or you can ask your local fishmonger.

More about Skrei:
 To be classified as SKREI® the fish needs to be:
   Caught fully grown - as a large mature cod before it has spawned (approx. five years old)
    The skin needs to be immaculate, with no scratches, bruising or injuries
     Packaged within 12 hours of being caught
     Stored on ice at a temperature between 0° and 4° Celsius
    Whole, fresh SKREI® is required to have the SKREI® brand fastened to the forward dorsal fin and put in a branded SKREI® box.

Thank you to Amelia and The Norwegian Seafood Council for sending me a box of Skrei.

Sunday, 12 January 2014

Sous Vide - Pork Belly with Honey and Apple Cider Glaze

There's nothing quite like slow cooked 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. 


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.

Wednesday, 8 January 2014

SousVide Supreme - Gammon with Cumberland Sauce

Cumberland sauce is a fruity sauce, perfect with cold non white meats such as gammon, ham, lamb or venison and fits the bill nicely with game pie too.  Created in the late 19th Century of The Duke of Cumberland, variations of the sauce exist but the most common ingredients are port, redcurrant jelly, mustard, ginger and orange.


Not wanting to cook a whole gammon joint, mainly for fear of ruining it, I experimented with a couple of slices and the result was tasty, moist gammon that would go perfectly with the old fashioned dish of Gammon, Pease Pudding and Carrots.  In any case, I decided the gammon needs to be sliced to serve so why not slice it before cooking!  Also as gammon joints vary in size the cooking times would vary, but if you slice the gammon before popping it into the cooking pouch everyone will know where they are as the cooking time should be the same as mine.

Sunday, 5 January 2014

SousVide Supreme - Mediterranean Style Cod

 Having experimented quite a bit now with The SousVide Supreme water oven, I've had a go at Starter Courses and Party Food and Everyday Dinners but until now I hadn't tried cooking fish apart from salmon fillets.  Cooking in the SousVide Supreme keeps vegetables vibrant and meat and poultry succulent, juicy and totally delicious but what about fish? 


Personally I'm not keen on salmon cooked sous vide, probably it's just a matter of taste but I found the salmon lost texture and became slightly mushy despite trying different temperatures and cooking times.  That said, it must just be me as others have been successful with salmon.
Cod fillets however are not only a doddle to cook sous vide, but they came out perfectly cooked and flaked beautifully and were full of flavour.  My photo really doesn't do this dish justice - hurry up the brighter weather I say.  Since I made this dish up as I went along I was so pleased with it I will make it again.

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.

Thursday, 7 November 2013

Proper Baked Beans on Soda Bread Toast - Tom Kerridge

Oh my goodness, have you seen Tom Kerridge's TV program on 'BBC 'Proper Pub Food'?  It's fantastic - everything he makes looks truly delicious!   So, after watching the other day his Proper Baked Beans on Soda Bread Toast just had to be made.


And I just had to buy his book too.  I found these two recipes so very easy to follow and more importantly - they both worked.  I'm so fed up with recipes in books that just don't work.  Amazingly for me I managed to produce this quite good looking loaf of soda bread too!  *Please note the loaf was half this size again, just that we'd eaten the rest before I took this picture.

Wednesday, 23 October 2013

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?
 

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.

Thursday, 19 September 2013

Foil Baked Salmon with Peppers Tomatoes and Feta

 What a fantastic colour Norwegian salmon is, rich red flesh and defined flakes.
It has a lovely rich flavour too and having been sent some to try I can honestly say this salmon is good stuff. 

 
 Sustainably harvested from strictly regulated farms spread throughout the country’s extensive coastal sea-waters, salmon from Norway is in year-round supply and is enjoyed in over 100 countries worldwide.

Wednesday, 18 September 2013

Perfect Sunday Roast Beef - How to Cook

 A proper Sunday Dinner of Roast Beef and all the trimmings is simply the best and isn't as hard to prepare and cook as you might think.  With British Food Fortnight, between 21st September to 6th October 2013, it's time to celebrate in all the lovely food we have here and support our farmers by Buying British!

 Please excuse my poor picture, it's not easy to photograph steaming hot food!

 As with most things, having the proper tools makes any job easier and OXO Good Grips have everything you need to make preparing and cooking food easy.

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.

Thursday, 29 August 2013

Honey Roast Pork Belly Strips with Anise

Nigel Slater used ribs for this brilliant recipe of his, Honey Roast Ribs with Star Anise.  But I didn't have any and was desperate to make it, so instead I used boneless pork belly strips and the end result was amazing.  
I chose quite lean belly slices, since some can be a lot more fatty but that said, most of the fat seemed to disappear during cooking and they just melted in your mouth.  


If you're thinking they look burnt, they wasn't but I can see you could easily burn them towards the end of cooking so you need to keep an eye on them.  Mine took 20 minutes less than Nigel Slater's recipe.

This recipe is from Nigel Slater's TV program 'Simple Cooking' and if you click on the printer icon it will will take you to the BBC website.


You will need:
    6 tbsp thickish honey
    3 heaped tbsp oyster sauce
    ¼ tsp chilli flakes
    4 whole star anise
    ¼ tsp salt
    ¼ tsp black peppercorns
    4 cloves garlic
    1.5kg/3lb 5oz meaty pork ribs

How to do it:
    To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Add the chilli flakes, star anise and salt. Grind the peppercorns and add them to the marinade.

    Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight.

    Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time.

    Then turn the heat up to 200C for 15 minutes, Keep an eye on them, as sometimes they burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred.


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.

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