Showing posts with label One Pot. Show all posts
Showing posts with label One Pot. Show all posts

Monday, 27 October 2014

Crock-Pot BBQ Pork Steaks - Easy Slow Cooker Recipe

I say Crock-Pot or Slow Cookers are a brilliant invention!  Great for all kinds of easy and delicious dinners. My slow cooked pork steaks in a rich and tangy BBQ sauce melt in the mouth - just the thing to come home to a long day at work. 

I suppose you could serve this with some nice crusty bread for dipping and moping but I say for the ultimate comfort food it needs mashed potato.

Friday, 17 October 2014

Cheesy Beany Crock-Pot Potatoes and Digital Crock-Pot Giveaway

Crock-Pots or slow cookers have become really popular again, lets face it they are quite a marvelous invention.  They offer a very cheap way of cooking and dinner can be ready to eat as soon as you get home from work - no mess no fuss.  Now whenever you think of a meal cooked in a slow cooker you tend to think it's all stews and casseroles.  But you can actually cook certain foods wrapped in foil which of course means even less washing up as the crock-pot is as clean at the end as it was before any cooking began!


Perfect for bonfire night or great for students these cheesy beany potatoes may not look amazing but let me tell you if you this was good!  Prepared in just five minutes then left to cook all day long while you're working or maybe you just have something else to do other than stand over a cooker. 
Lets face it baked beans are really good for you too, high in fibre and virtually fat-free which is probably just as well since these potatoes are loaded with cheese!

So since Crock-Pot are making October #Crocktober a slow cooking campaign, I was asked to make a recipe and was sent this Digital Crock-Pots and a Crock-Pot Food Warmer (a great little gadget that re-heats cooked food while you are in the office) just put the food into the bowl, plug in and 3 hours later your food will be piping hot and ready to eat.  Sadly I don't work in the kind of place where you are able to do that but if you do then it's ideal.


 I love this Crock-Pot - the digital timer allows you to see how much longer you have till your food is ready and it auto switches to keep warm when it's done.  So no need to worry if you're running late.
Crock-Pot UK are supplying one of these rather nice Digital Crock-Pots and a Crock-Pot Food Warmer for my Giveaway.  But first here's my recipe for those cheesy beany potatoes. 

Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/cheesy-beany-crock-pot-potatoes

 To serve 4 you will need:
1kg new potatoes (I used Charlotte) cut into bite sized pieces
sea salt and black pepper
1 x 400g can Baked Beans
200g of Extra Matured Cheddar - grated
200g Red Leicester - grated
a sprinkling of Cayenne or Chilli powder

How to do it:
Lay two big sheets of good quality kitchen foil to form a cross.  Line the crock-pot with the foil - it needs to be big enough to be able to pull the sides up and to cover the potatoes.
Throw in the potatoes and season with sea salt and black pepper.  Now pour over the baked beans and stir very carefully taking care not to tear the foil.  
Add half of the cheese (saving the rest till later) and sprinkle a little cayenne or chilli powder.  
 

 Pull the foil over to loosely cover the food.  Pop the lid on and switch on the Crock-Pot.  Cook for 8 hours on LOW add the rest of the cheese towards the end of cooking - say ten minutes before just giving it enough time to melt and then serve.


Now for the Giveaway!
As mentioned Crock-Pot UK are supplying a Digital Crock-Pot and a Crock-Pot Food Warmer which lucky reader of this blog will win.  
How to Enter - Entries must be via the Rafflecopter widget:
Please note the prize can only be sent to the UK only. To see a short video on how easy it is to use Rafflecopter click here.
*Inappropriate comments will be deleted and entry/entries to the competition removed as will anyone that says they have left a blog post comment but really hasn't! 
For information on how to find the URL of your tweet click here - Entries that do not show the URL of the Tweet will be removed.
There is one main way to enter and several ways to get bonus entries, including bonus daily entries.
Competition end time is as shown on the Rafflecopter widget along with the terms and conditions.

Wednesday, 8 October 2014

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 'Café 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.


As I've already said Café 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.

Wednesday, 10 September 2014

Express Sausage Casserole using Tefal Cook4Me Multicooker

The Tefal Cook4Me is a Multicooker which means it can brown, cook, reheat, steam, pressure cook, or cook 50 different pre-programmed recipes or be used manually to create your own thing.  All in all this really is a brilliant invention.  Having been sent one to review (you can read about the Cook4Me in more detail here) and also see how easy it is to make a dish such as Beef Madras in just 20 minutes.

Well today let me tell you about this seriously quick and very tasty Sausage Casserole with cooking time of just 9 minutes.  No fancy ingredients either, in fact I used a shop bought cook-in sauce in order to show just how very easy and simple this multicooker really is.  

 
The Cook4Me as I said come with 50 pre-programmed recipes and to create your own recipe is just find a similar recipe, in this case it was Sausage and Bean Casserole.  Now, none of the recipes are difficult at all nor do they require any fancy ingredients.  But the pre-programmed recipe called for dicing a carrot and a red pepper and a glass of red wine.  Okay that's nothing tricky as I say but what if you actually can't be bothered to even do that?  

So, armed with a jar of sausage casserole cook-in sauce 'Homepride' if you must know!
I chopped an onion and a few mushrooms which you don't have to but doing so will of course give more flavour.  I then selected the sausage and bean stew recipe on the Cook4Me and browned the sausages and onions as instructed. Then I poured in the cooking sauce, closed the lid and waited a whole 9 minutes for it to cook!  Now, this caught me out a bit since the mashed potatoes weren't ready.  All my fault as it does tell you at the start how long or should I say quickly it will take to cook. Please note the cooking time of 9 minutes is to serve 4 people - to serve 2 people the cooking time is less and just 6 minutes!


Anyway, no need to fuss since the Tefal Cook4Me automatically switches to keep warm.  Food can be kept warm for up to 90 minutes.


 Up next time is soup using a pre-programmed recipe but I can't decide between Butternut or Leek and Potato, what do you reckon?

To find out more on this and other great products pop over to the Tefal website.

Disclaimer:  I was given the Tefal Cook4Me multicooker for the purpose of a review which can be read by following the link mentioned earlier in this post.  All thoughts are my own.  I was not required to write a positive review.

Monday, 8 September 2014

Express Beef Madras - Tefal Cook4Me Multicooker Review

 Imagine being able to cook a Beef Madras Curry with a cooking time of just 20 minutes?  Fantastic, but only of course if the beef is juicy, tender, full of flavour and tastes good.
 Well, this Beef Madras using casserole beef (braising steak) actually did cook in 20 minutes and it was seriously good.  Oh yes we're seriously impressed with the Cook4Me Multicooker from Tefal.



 Having recently been asked if I'd like to review the Tefal Cook4Me Multicooker the answer was of course yes please.  I wasn't really sure what to expect since I've never had a multicooker before and wasn't quite sure how they worked.  So, armed with lots of questions as soon as it arrived I wanted to use it!
I'll answer all of my questions and of course if you have any please leave a comment and I'll answer it.

 Picture of Cook4Me supplied by Tefal since it's so shiny I found it almost impossible to take a picture that didn't show myself  and my kitchen in it!


 Does is really cook meals in super quick time and if so, are they just as tasty as you'd expect?
Can someone that really isn't into cooking (such as Paul the husband) be able to use the Cook4Me to create a proper meal without any stress?
  •  How does Cook4Me work?
  • Is it easy to use?
  • What kind of foods can you cook in it? 
  • Do the pre-programmed recipes actually work?
  • Can you make up your own recipe? 
  • Is it easy to clean after use? 
 About Tefal Cook4Me and how it works:
 Cook4Me comes with 50 pre-programmed recipes and it guides you step by step to cook meals for 2 to 6 people. With just the push of a button you can cook a variety of meals in next to no time - great if you want to spend less time in the kitchen. 
The pre-programmed recipes include Starter and Side dishes, Main dishes and desserts.  I haven't tried any desserts as yet but will include one in another post.  I have to try the Molten Chocolate Puddings, don't you think?
Five cooking settings allow you to pressure-cook, steam, brown, simmer, or reheat your meals.
    There's no need to stand watching it either as when the meal is ready, the cooker automatically switches to keep warm until it's time to eat.

The display menu is both easy to read and understand: 
Ingredients, Recipes, Manual and Favourites. By selecting one of these takes you to the following:  Meat and Chicken, Fish and Shellfish, Rice and Cereals.  The OK button is like a select button, you turn it to your chosen category.  The arrow button is like a return button and takes you back to the last menu.  In a word, it's really simple to use.  Yes tried and tested - Paul (the husband) actually made Chicken Tikka Masala all by himself - let me tell you that really is something! 

What other kinds foods can you cook: 

You can of course set it to cook a specific ingredient such as Rice, Quinoa, Bulgar Wheat,  Apples, Broccoli, Cauliflower, Carrots, Potatoes, Peas and Spinach to name just a few.  Everything you want to cook the Cook4Me guides you as to how to cook it.

Do the pre-programmed recipes work:
I've used mine a good few times now and have found it really easy to look for a similar recipe and adapt it to your own recipe.  So far I've cooked Chicken Tikka Masala, Beef Madras, Carrots and Cauliflower and every time the result has been perfect.  The Chicken was really tender as was the meat in the Beef Madras.
Just following the instructions on the screen - select how many you are cooking for and it will display the recipe for you to follow.


Can you use a similar pre-programmed recipe in order to make your own:
Yes you can , just find a recipe that's similar to what you want to cook and use your own ingredients rather than those suggested.  For example there is a pre-programmed recipe for Sausage and Bean Stew.  But since I didn't have all the ingredients to make it I chose to make a Sausage Casserole using a jar of shop bought cooking sauce. It turn out just perfect and since this post is already getting quite long I'll include that in a later post.
     
What about Cleaning:
      At first glance of the instructions you could think that cleaning looks a bit of a bother - only due to the fact that you have to remove the pressure valve and wash the drip tray.  Take it from me this honestly takes a couple of minutes in total to remove, clean, dry and reassemble.  The removable pot and steam basket are dishwasher compatible.  The removable pot is non-stick and a doddle to wash by hand in sudsy water so personally I can't see the need to put it in the dishwasher.

All in All:
  Okay, this muliticooker isn't cheap (RRP £249.99) although at the time of writing I see it's now £220.00 but with that said I wonder if cheaper multicookers on the market would perform as well.
Cook4Me is available from Lakeland instore and online - you can also buy it through Amazon too. 
 I'd go as far as to say it really is worth investing in - especially if you work and have a family to feed.  None of the recipes are tricky nor do they require many ingredients either.  Easy to clean and easy to use.  Since it lots of recipes cook in extra quick time - it will of course save you money too.  Remember the beef madras used casserole steak/braising steak which usually requires cooking slowly for at least 3 hours took just 20 minutes in the Cook4Me. Personally I'd recommend this to anyone.

50 pre-programmed savoury and sweet dishes with a maximum of six ingredients
    Keeps food warm for up to 90 minutes after cooking
    Easy to clean - the ceramic- coated bowl is non-stick, removable and dishwasher safe
    Tell it the ingredient and weight and it will automatically suggest the best way to cook your food
    36.5 x 36.5 x 32cm H. Watts 1300 Capacity 6 litres



Many thanks to Tefal for sending me the Cook4Me to review.

Disclaimer:  I was given this multicooker for the purpose of this review.  All thoughts are my own.  I was not required to write a positive review.


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.

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, 5 May 2014

Low Fat - Greek-style Baked Yogurt Tomatoes Peppers Onions and Chilli

 National Yogurt Week runs from 19th to the 25th May and is a celebration of all things yogurt!  
Yogurt is a fantastic versatile, convenient and great food staple suitable for the whole family.  Containing a range of nutrients important in a balanced diet and a healthy lifestyle yogurt is an amazing food product.

  Having been asked to come up with a recipe that uses yogurt for National Yogurt Week, the first thought that came to mind was the much loved Greek dish 'Bouyiourdi' which is in my opinion is totally addictive.  Usual ingredients are Feta, Tomatoes, Peppers, Onions and Chilli sprinkled with Oregano. 
But - no feta cheese is used here, my version is far Lower in Calories and Fat - yogurt replaces the feta.
   Yes you can bake Greek yogurt! 

 
  Of course, traditionally this dish uses Feta but my version is not only lower in fat and calories but more to the point, it tastes pretty good too.
          For further information on all things yogurt please visit Love Yogurt.org.
  You can follow LoveYogurt UK on Facebook and Twitter too @LoveYogurtUK

Print Recipe

https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/low-fat---greek-style-baked-peppers-and-onions

 On with my recipe - to serve 4 you will need:
4 shallow dishes - I used tapas dishes
1 x 500g tub of Greek yogurt
 olive oil
sea salt
Dried Chilli flakes
Dried Oregano
2 ripe tomatoes - thinly sliced
2 medium sized red onions - thinly sliced 
3 fat cloves of garlic - peeled and very finely chopped
1 x jar of roasted peppers in oil - drained
1 long green chilli pepper - medium heat, deseeded and thinly sliced

 
   How to do it:
Preheat your oven to 200C/400F or Gas 6
Spoon a dollop of Greek yogurt into the bottom of each dish.  Top with a layer of onion, tomato, roasted peppers, garlic and chilli flakes.  Sprinkle with a little salt and a few more chilli flakes along with a little oregano.  Repeat this then drizzle with a little oil.
Pop the dishes into the oven and cook for about 20 minutes - by this time the yogurt should have taken on a firm but springy texture and look quite like feta.
Once cooked, serve immediately with slices of crusty bread for dipping.


 Other Yummy Yogurt Recipes by Food Bloggers for National Yogurt Week can be found here:
Rich Chocolate Cake by Michelle
       
Disclosure:  I was compensated for my time creating this recipe for National Yogurt Week 
   

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.

Friday, 7 February 2014

Easy Chicken Casserole - Stellar Cookware Induction Hob and Pan

 Here in this video I make a really easy chicken casserole - it's nothing fancy but it's tasty and is the very thing for this horrid weather we have here at the moment.  All you need to serve is either mashed potatoes or you could have some nice crusty bread.
I'm using an induction hob from Stellar Cookware and the pan I used is the Stellar 5000 induction saute pan which is suitable for all hob types.  I wanted to use the timer function on the hob which I did and it works a treat.  I stirred the casserole from time to time and to check how it was going.


About the Pan and Induction Hob:
The Teflon Platinum Pro triple-layered non-stick.  Mirror polished high quality 18/10 stainless steel, Cast stainless steel riveted handles, with anti-slip, stay cool, soft grip handles. Dishwasher and oven safe up to 180ºc, Stellar lifetime pan guarantee, with a 10 year non-stick guarantee. 

I absolutely love this pan and have used it a good few times now.  The pan I was sent it 28cm and is a good size.  So very easy to clean and although it is dishwasher safe I have so far just needed to wash in hot soapy water, rinse and dry.  Nothing seems to stick to it, it's brilliant.  Although it is a little heavy I found it easy to lift due to the extra helper handle.  The glass lid allows you to see what's happening to your cooking and is ventilated too. The pan is available in 24cm too if 28cm is too big for your needs.  There are 12 items in the Stellar Induction 5000 Cookware range, saucepans, frying pans and a stock pot and casserole.   

For anyone that hasn't already seen my review of the Stellar Touch Control Portable Induction Hob you can see it here.

Where to Buy:
Available at Harts of Stur, all good cook-shops and Amazon


Many thanks to Stellar Cookware for sending me the Induction hob and pan.  All opinions and thoughts are my own.  I was not required to write a positive review.  I only ever post reviews on products I like the look of, and therefore would buy myself.

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.

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.

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.

Monday, 15 April 2013

Patatas Bravas with Chicken and Chorizo

 Oh my word you must give this a go, it was truly delicious.  Armed with no recipe whatsoever but knowing Patatas Bravas was a potato dish with a spicy tomato sauce I went for it.  
Okay, I've since discovered the potatoes ought to have been roasted or fried in olive oil - but hey ho this works and tastes good, so who cares! 
 Fancying more than just potatoes I added chicken and chorizo - always a winning combination in this house.

Wednesday, 9 January 2013

Jollof Rice with Chicken - Easy One Pot Cooking

Jollof rice is a very popular dish in many parts of West Africa and especially in Ghana and Nigeria.  The rice is cooked in a spicy tomatoey sauce and so takes on a lovely orange colour.  Sweet peppers and onions cooked with cumin, nutmeg and heat from a Scotch bonnet chilli - oh yes now we're talking!
 Of course you use an ordinary chilli for less heat, but it just won't taste the same.  Cooked in one pot means it's not only nice and easy, but you have less to clear up too - which is a good thing.

Sunday, 4 November 2012

Boeuf Bourguignon with Wild Mushrooms

I've made Boeuf Bourguignon in the past and it's been good, but this recipe by Marco Pierre White for Knorr is something truly delicious.  I particularly liked the way the baby onions, bacon and wild mushrooms were cooked at the very end and then poured over as a garnish.  The browned onions were then finished in a little more Port, which can only be a good thing.
My picture doesn't make this dish look anywhere near as tasty as it was.  Hot food and dark nights make everything seriously difficult to photograph! 
Having recently been sent the ingredients from Knorr which arrived all nicely packed and where supplied by Forman and Field my challenge was to make Marco's recipe or come up with something of my own.
Boeuf Bourguignon with Wild Mushrooms sounded and looked good so that's the way I went.

Friday, 2 November 2012

Giveaway - Ingredients for Boeuf Bourguignon in a Box

Boeuf Bourguignon, the perfect dish for cold and dreary nights.  I've kindly been sent the ingredients (supplied by Forman and Field) to make Marco Pierre White's recipe created for Knorr.  They also have a box for me to giveaway which will be won by one lucky reader.  
In the past 18 months or so I've been sent some fantastic seasonal boxes supplied by Forman and Field containing the ingredients to make recipes by Knorr.

Wednesday, 24 October 2012

Old School Thai Fresh Curry Paste - Review

If you like Thai food and would love to make a Thai curry paste, but either don't have the time, or can't be doing with the hassle then these pastes are for you - and me for that matter!  
Oooh I love cooking but have never made my own Thai curry paste, purely because it seems too much of a a botheration!  Now, I don't think I'll ever give it a go as in my opinion, these pastes are seriously good.  
  About Old School Thai Curry Pastes:
Brett Cowie is a London-based personal Thai chef who was asked by his customers where they could buy his freshly-prepared Thai curry pastes. 
So, by popular demand, you can now buy Old School Thai red and green pastes, which are still made to exactly the same recipe taught to Brett by his grandmother in Thailand.  The fresh, chilled products are made with only natural ingredients.  By selling the pastes chilled and not ambient, Brett is able to create the fresh, vibrant flavours that make these pastes the real deal.

Wednesday, 17 October 2012

Roast Chicken and Vegetable Pot Pie with a Suet Crust

Having been kindly sent one of the new OvenLove casserole dishes from Premier Housewares which are coated with Teflon (a fantastic idea) I wanted to make something different to your ordinary casserole. 
 With that in mind I came up with a Roast Chicken and Vegetable Pie with a Suet Crust.

Sunday, 7 October 2012

Spicy Sausage Rice Recipe - Gordon Ramsay

It has to be said I've loved watching every minute of Gordon Ramsay's Ultimate Cookery Course on Channel 4 - fantastic recipes, fast and simple to make.
Not easy to photograph - my picture really doesn't do this dish justice.
Spicy sausage, peppers, red onion, tomatoes and spring onion cooked in one pot with chicken stock white wine and rice.

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