Showing posts with label Pickles. Show all posts
Showing posts with label Pickles. Show all posts

Saturday, 16 August 2014

Giveaway - Lots of Lovely Haywards Pickles

Everyone loves Haywards pickles and although I hate to mention the 'Christmas' word so soon, on Boxing Day, leftover turkey with mashed potatoes just has to happen and without Piccalilli and Red Cabbage it's just not the same. 
Now, if you fancy winning more pickles than you can shake a stick - read on! 


But before all of that, here's a rather nice recipe Haywards have sent over to share with you
 Salmon and Beetroot Fishcakes:


Print recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/salmon-and-beetroot-fishcakes

Ready in 25 mins, plus chilling
Made in a flash with cupboard ingredients, these nourishing and inexpensive fishcakes come with a Baby Beetroot colour kick

To serve 4 you will need:
2 x 567g tinned new potatoes, drained
2 x 189g tinned pink salmon, drained
1 tbsp curly parsley, chopped, or 2 tsp dried parsley
2 tbsp lemon juice, plus zest and lemon wedges, to serve
2 eggs - free range of course
4 slices of Haywards Baby Beetroot, rinsed and chopped
Plain flour, for dusting and coating
100g breadcrumbs
6 tbsp vegetable oil
Black pepper
Salad, to serve

How to do it:
In a large bowl, mash the tinned potatoes with a potato masher. Add the pink salmon, parsley, lemon juice and zest and 1 of the eggs, and mix thoroughly.
Season with pepper, then lightly mix in the chopped beetroot.

Set out a bowl with the remaining egg (beaten) in it and a bowl with the breadcrumbs.
Dust your hands with flour and shape the mixture into eight fishcake shapes, placing them on a plate, as you go. Coat the fishcakes with flour on the plate, then, one at a time, dip them in the beaten egg, coating thoroughly, and then coat them in the breadcrumbs. Place them back on the plate. Chill for at least 10 mins.

Heat the oil in a frying pan and, when the oil is sizzling, add the fishcakes, cooking for 3-4 mins, then turn them over and cook for a further 3-4 mins. You may have to do this in batches, according to the size of your pan. Drain on kitchen paper then transfer to plates and serve with salad and lemon wedges.
Haywards tip: Make a simple salad dressing by whisking together 1 tbsp lemon juice and zest and 2 tbsp olive oil, and season with salt and pepper.

Now for the Giveaway!
Haywards are giving readers of A Glug of Oil the chance to win a bundle of Haywards pickles as follows:
 2 x Baby Beetroot
2 x Sweet Onions
2 x Red Cabbage
1 x Piccalilli
1 x Traditional Onions
1 x Mixed Pickle 

 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, 13 August 2014

Giveaway - Branston Relishes and Pickles

Branston is well known for their great products and just about everyone has heard of and loves Branston Pickle!  Well the good news is they've just released a new relish line incorporating five flavours and they are offering readers of this blog the chance to win all five of these relishes - and more!

 The selection consists of Tomato and Red Pepper relish which adds a tangy twist to a hot dog, and the jalapeƱo in the Spicy Tomato is perfect if you like a kick to your food.  Caramelised Red Onion which is brilliant in burgers, Smoky Tomato and Chipotle that offers a distinctive smoky taste and Brazilian which is a sweet and spicy relish.
Pop over to Branston to find out more about their products.
 

 TV Chef Andy Bates of Street feasts has created some lovely recipes to celebrate the launch of Branston's relishes.
Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/tuna-melt-toastie-with-branston-spicy-tomato-relish

Tuna Melt Toastie with Branston Spicy Tomato Relish
Ingredients:
1tbsp mayonnaise
1tbsp soured cream
2tbsp tinned sweet corn
1 red chilli deseeded and finely chopped
zest of a lemon
1tbsp chopped Coriander
salt and pepper
150g tinned tuna, drained
4 slices of sour dough bread
½ ripe avocado cut & sliced
50g grated Swiss cheese
20g grated Parmesan
3tbsp Branston Spicy Tomato Relish
2tbsp butter for frying

Method:
     Preheat oven to 180C/Gas 4.
    In a bowl, mix the mayonnaise, soured cream, sweet corn, chilli, zest, coriander and season. Carefully fold in the tuna. Set to one side. Spread two of the bread slices with the tuna mix, then top with avocado slices, and the cheeses. Spread the remaining 2 slices with the Relish. Close sandwiches together.
    In a heavy based saucepan heat the butter on a medium heat till starting to foam. Add the sandwiches and cook for 2-3 minutes, flip over and transfer the pan to the oven for 4 minutes melting the cheese inside.
    Cut and Serve.
 *For a milder toastie the kids can enjoy, substitute Spicy Tomato Relish for Tomato and Red Pepper Relish and omit the chilli.
 
Now for the Branston Giveaway - the prize will be:
5 x Branston relish (one of each flavour)
2 x Branston Original Pickle
2 x Branston Small Chunky Pickle

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.
a Rafflecopter giveaway
 
Good Luck Everyone!

Saturday, 7 December 2013

Piccalilli - Easy to Make Recipe

Now how can anyone not love Piccalilli?  A slightly crunchy and lovely mustard spiced pickle - Perfect with Pork Pie and vital with any leftover Christmas Turkey or cold meats as a quick Boxing Day dinner.


Piccalilli is surprisingly easy to make too!

Sunday, 31 October 2010

Lemon Pickle from Jamie's 30 Minute Meals

Supper yummy pickle to accompany Jamie's Rogan Josh from his latest book Jamie's 30 Minute Meals.
Of course this will go with any curry and it's well worth giving it a go - it literally takes a minute from start to finish.
Beautiful colours and dead easy to make.

Thursday, 14 August 2008

Sour and Spicy Lemon and Lime Pickle



I found this in the Sainsbury's magazine and thought it looked interesting!
It would go with an Indian meal, but I'm not too sure what else!.......Any ideas?

This makes a 500g jar.
You will need:
1 Large Lemon
2 Limes
1 Bulb of Garlic
3 Tablespoons of Vegetable Oil
1 Good Pinch of Brown Mustard Seeds
1 inch of Fresh Ginger, peeled and finely chopped
3/4 Teaspoon of Hot Chili Powder
1/2 Teaspoon of Turmeric
A Splash of White Wine Vinegar
How to do it:
Cut the lemon and limes into quarters and remove their seeds, before chopping them into quarter inch pieces.
Cut the garlic in half across the bulb so that each clove is cut in half.
Heat the oil in a frying pan. Add the garlic halves - cut side down and fry gently for 5 minutes. Until you can pinch the skin off easily with your fingers.
Remove the skin and return the garlic to the pan, add the mustard seeds. When they being to pop add the ginger, chili and turmeric. Fry the mixture together for a few seconds.
Now add the vinegar, lemon and lime. Stir everything together. Take off the heat.

Leave to cool, then you can store in the fridge until you need it, it will last up to a week.


Saturday, 12 April 2008

Lemon Pickle - Jamie Oliver


An excellent pickle for serving with curry from Jamie Oliver's book 'Happy Days with the Naked Chef'

**If you're looking for the lemon pickle from Jamie's 30 Minute Meals, it can be found in my post here.


I used 'Barts' dried curry leaves.

You will need:
2 Teaspoons Mustard Seeds

2 Tablespoons Olive Oil

A Few Dried Curry leaves - broken
1 Teaspoon Yellow Mung Dal
1 Teaspoon Chilli Powder
4 Tablespoons White Wine Vinegar

2 Lemons


Method:
Wash and deseed the lemons and cut into bite size pieces, leaving the skin on.

Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and the urad dal.
Lower the heat and cook until brown, then add the vinegar.

This bit is important! - Cook until the dal is soft - test one as they will be really hard if not cooked through.
Stir in the lemon, cook for a bit and then remove from the heat and allow to cool. This can be stored in the fridge for a few days if you wish.

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