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

Birds Eye - Peas in Blankets

These 'Peas in Blankets' are quick and really simple to make; okay mine didn't quite turn out quite as they ought to have since the pea mixture kind of oozed out of the bacon.  I think perhaps it would've been a good idea to have used cocktail sticks to hold them together whilst they were cooking; but hey ho they tasted good!

Peas

The Peas in Blankets were made using Birds Eye peas, for more delicious recipes visit Birds Eye Recipes.  I always buy Birds Eye peas since I honestly think you can taste the difference between them and other brands.

Birds Eye have been growing peas for 70 years and grow varieties that no one else does and have 3 generations of farmers.  Just recently, Birds Eye teamed up with food psychologist Dr Christy Fergusson to prove you can actually taste when the turkey, peas and all the trimmings have been prepared with love.

Take a look at this short video that shows the old adage of ‘made with love’ has finally been proven true following a scientific study to verify that our perception of the care, time and attention taken to prepare Christmas dinner positively influences the taste and enjoyment of a meal.




Disclosure: I received a supermarket voucher to cover my time.  All thoughts and opinions are my own.  I was not required to write anything positive.  
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Prawn and Spring Onion Tartlets with Coconut and Chilli

These filo pastry Prawn Tartlets with Spring Onion, Coconut and Chilli are so easy to make and rather tasty too; which of course is the main thing.  

You can leave out the chilli altogether if you must but I say even if you only add a teeny weeny bit the slight heat you get is in my opinion a good thing.  Instead you could top with finely chopped peanuts but you'd still need the coconut layer or the prawn mixture would dry out.

Party Prawn Tartlets

Inspired by the frozen ones in M&S this is my 'make it up as I went along' version in which I added spring onion to the filling which adds a bit of texture to the finely chopped prawns.

You need a good non-stick muffin tin (I used a Hard Anodised Muffin Tin from Stellar Cookware).


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Mexican-Style Coleslaw - Easy Recipe

Add a little spice to your life with this Mexican-style coleslaw!  Of course you can make it more or less spicy to suit your taste and it's ideal to serve at a BBQ or just as a change instead of regular coleslaw. 

Mexican Coleslaw

Of course if you happen to have too much time on your hands you can make your own mayonnaise but I'm afraid I don't, and in any case I say good old Hellmanns mayo is the way to go.
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SousVide Supreme Party Food Made Easy - Indian Spiced Lamb Patties

Last month I made a selection of starter course dishes that were all ideal for entertaining and were made using the SousVide Supreme water oven.  For the month of November with Christmas and New Year coming up fast, I'm making party food and the main part of each recipe can be prepared in advance, ready to cook using the Sous Vide cooking method.

These Mini Indian Spiced Lamb Patties can be made now and frozen in the special vacuum pouches ready to pop into the water oven on party day.  To serve,all that's left to do is a 30 second turn in oil in a very hot pan to give the patties colour then pop each one onto mini naan breads, garnish and enjoy!



Sous Vide Party



The great thing about this method of cooking is these lamb patties can sit in the water oven for hours and they will still be cooked to a perfect medium-rare (or however you choose) ready to brown and they can be ready when you are.   

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SousVide Supreme Party Food Made Easy - Teriyaki Sesame Chicken Bites

Last month I made a selection of Starter Course Dishes that are all ideal for entertaining and were made using the SousVide Supreme water oven.  This month with Christmas and New Year coming up fast, I'm making party food.  The main part of each recipe can be prepared in advance, ready to cook using the Sous Vide cooking method.

Teriyaki Chicken


What exactly is Sous Vide?
Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.
Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.

Thanks to The SousVide Supreme you can now have one of these amazing machines in your own home as their range is especially designed for home kitchens.  The Sous Vide method takes the guess work out of cooking, so anyone can create for example the perfect medium-rare steak just as you'd find in a top restaurant - at home.


Food to be cooked is first sealed in a special pouch and sealed with the vacuum sealer that's included in the SousVide Supreme Promo pack.


Chicken is tender and so moist when cooked sous vide.



Print Recipe

https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/sousvide-teriyaki-sesame-chicken-bites

To make 16 - 20 (depending on the size of the fillets) Teriyaki Sesame Chicken Bites you will need:
2 skinless chicken breast fillets
Toasted sesame seeds, gem lettuce, finely chopped red chilli and spring onions for garnish

To make the marinade you will need: 
1 tablespoon toasted sesame oil
1 tablespoon light soy sauce
1/2 a tablespoon dark soy sauce
5 tablespoons of clear honey
1 tablespoon Mirin
1 tablespoon caster sugar
a pinch of ginger powder - fresh ginger doesn't work well in sous vide cooking
a teaspoon of white pepper 

** Please note if you are planning on freezing the chicken before cooking you will only need to make half of this marinade mixture as it wont keep longer than a day.
Also the chicken will need to be fully defrosted before cooking in the sous vide.

How to do it:
Mix the marinade ingredients together in a small bowl.
Cut each chicken fillet into large bite sized pieces and pop into a bowl.  Add just a couple of tablespoons of the marinade mixture to the fillets and stir well to coat keeping the rest of the marinade for later.  
Fill and heat the Sous Vide to 63.5C

Drain and put the chicken pieces into a suitably sized cooking pouch and vacuum seal. Pop the sealed pouch into the Sous Vide water oven and leave to cook for a minimum of one hour, but of course they can stay there for a good few hours until you are ready to finish them for serving.
Once the chicken has had the minimum time in the water oven, remove the pouch and carefully cut open with scissors taking care of the hot steam.  Please don't be fussed that at this stage the chicken will look like all the pieces have stuck together, they haven't - just carefully part each one.

Pour some toasted sesame seeds into a small bowl.

Heat up a frying pan, give the marinade a stir and add to the pan with the chicken pieces.  As this was an experiment I only used one small chicken fillet, just saying in case you're thinking there's not much food at her party! 😨  

Quickly stir the chicken pieces (remember they are already cooked) and coat in the syrupy marinade. Using a cocktail stick, dip one side of each chicken piece into the toasted sesame seeds. 


Now remove for the cocktail stick and turn the chicken piece over inserting the cocktail stick back in so the sesame coated side is up.  Set aside and assemble for serving.  Put each one on a piece of lettuce and sprinkle with finely chopped red chilli and spring onions and enjoy!  

Teriyaki Chicken Bites

My recipe for Party Food Mini Burgers can be found here and you can find more delicious recipes made in the SousVide Supreme over at my friend Karen's blog Lavender and Lovage.


Disclaimer: I was sent a SousVide Supreme Promo Pack which consists of:  a SousVide Supreme water oven, Vacuum sealer which includes 10 pouches.  2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook

RRP: £506:98 (£422.48 excluding VAT) it is mine to keep in return for blog posts and a total of twelve recipes.
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SousVide Supreme Party Food Made Easy - Mini Burgers

Last month I made a selection of starter course dishes that were all ideal for entertaining and were made using The SousVide Supreme water oven.  With Christmas and New Year coming up fast, thoughts turn to party food.  This is the first of a few party food ideas I will be posting which can be prepared in advance, ready to cook using the Sous Vide cooking method.  

These tasty, juicy mini burgers can be made now and frozen in the special vacuum pouches ready to pop into the water oven on party day.  To serve, all that's left to do is a 30 second turn in oil in a very hot pan to give the burgers colour,  assemble, serve and enjoy!


The fantastic thing about this method of cooking is your burgers can sit in the water oven for hours and they will still be cooked to a perfect medium-rare (or however you choose) ready to brown, they're ready when you are.  
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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.

The Perfect Scotch Egg

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.
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Tiny Food Party - Book Review

Bite-size recipes for miniature meals.  In a word this book is amazing and is packed full of the kind of food I love.
Teri Lyn Fisher and Jenny Park share dozens of quick and easy recipes for bite-size munchies.


A fantastic 'must have' book for Christmas, New Year and indeed any other party occasion you might be having.  Nice conversion chart at the back of the book - American, Imperial and Metric.
I love the 'Little Menus' that you can follow if you're stuck for ideas on what goes with what and this includes 'All Vegetarian Menu' too.
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Seriously Good Coleslaw - easy to make

Coleslaw, easy to make for a Christmas or New Year's eve party.  I used to hate coleslaw and couldn't think why anyone would want to eat such a thing!  However, I suppose it's because I'd only ever encountered the stuff that comes in a plastic tub from the shop that was made at the very least, a few days ago.  Now when you have a go at making it yourself you end up with something completely different.


With the addition of a few bits and bobs to the shredded veg you can whip up a great big bowl in next to no time.  If you are making it for a Christmas or New Years eve, party you can just double the amount.
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Sausage Rolls with Wholegrain Mustard

I made some sausage rolls yesterday, but fancied putting wholegrain mustard in them. They turned out rather nice I must say.

What you need:

1 x 500g pack of ready made puff pastry

450g of good quality sausages - skin removed
Approx. 4 tbsp wholegrain mustard
1 egg - beaten, to glaze

How to do it:
Preheat oven to 220C/200ºC for fan assisted /425F or Gas Mark 7

Cut the pastry in half so it's an easier size to manage. Roll out one half to make an oblong about 0.5mm thick and cut that in half.

Repeat with the other half of the pastry so you now have 4 oblong pieces of pastry. Spread the centre of each pastry piece with some mustard, leaving a border on each long side.

Divide the sausage meat into four and place one quarter slightly off centre down the length of one of the pastry oblongs, over the mustard and make into a roll.

Brush one border with beaten egg and fold over the pastry to cover the sausagemeat and form a side seal along the edge of the roll.

With a sharp knife tidy the edges, cut the roll into equal sized sausage rolls. They can be however long or short if you want cocktail size rolls.


Brush the tops with beaten egg. Make 2-3 slashes in the top of each sausage roll.
Now place the sausage rolls on a baking sheet and bake for approx. 15 minutes until pastry is risen and golden brown, serve either hot or cold.

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A GLUG OF OIL