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

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.

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!

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.

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.

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.

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.

Friday, 19 July 2013

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.


 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.

Sunday, 30 June 2013

Our Wedding Anniversary - Big Night In

Yes indeed, staying in is the new going out!  
These days, everything seems to be getting more and more expensive and whilst it is nice to go out, it can also be just as good to stay in.  With no taxis to pay for, no tips and no need to get all dressed up, you can totally relax and have a great time.
Having been set a challenge by MoneySupermarket to have a Big Night In for £50 since our wedding anniversary is in a few days time, I decided to cook up a right nice semi-posh Dinner Party for Two.


The Starter;
I kept everything simple, Baked Fig and Goat's Cheese with Parma ham, a few leaves and balsamic glaze.

Next up was the Main Course;
Fillet Steak Bois Boudrin with Homemade Thick Cut Potato Wedges.  The bois boudrin is so very easy to make, it literally takes 2 minutes and since it should be made in advance that's all the better for a no-fuss dinner party. 


My Strawberry, White Chocolate and Vanilla (no-bake) Cheesecake is an absolute doddle to make and can even be made the day before. However I wouldn't add the strawberry halves, which also act as portion control, anymore than a few hours before serving - just so they don't leak their lovely juice over your cheesecake.
   

Oh by the way, we didn't eat the whole 12 portion cheesecake last night, but I expect without too much effort, Paul will finish most of that off today!


My Top Tips for a Stress Free Dinner Party;
Prepare everything that can be prepared in advance, and that includes laying the table.


That way you too can join in the fun and enjoy the evening with a glass or two of wine - Cheers everyone!

Bargain BIG Night in for under £50!

Starter
Goat's cheese portions £2.56
Fresh figs £2.00
Few slices of Parma Ham £2.00
Salad leaves £1.00

Main
Two Fillet Steaks £15.58
Bois Boudrin is almost impossible to cost accurately as most ingredients are in such small quantities but the main ingredient is the Piccolini tomatoes cost £1.59 plus a lemon at 39p 
Potatoes for the wedges £1.00

Dessert (which serves 12 people)
300g Hobnob Biscuits for the base £1.39
500g Mascarpone cheese £3.00
200g Lindit White Chocolate with Vanilla £3.00
Strawberries £2.50

Drinks:
3 bottles of wine for £12.00 in Asda and after our dinner party we still have a bottle spare!

Entertainment:
Absolutely Free - we talked......Do you remember this, do you remember that?!
By the way, that all adds up to the bargain price of £48.01
    
 This is a sponsored post for MoneySupermarket who funded our big night in.

Wednesday, 27 March 2013

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.
 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.

Wednesday, 20 March 2013

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.
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.

Loved by Top Chefs:
SKREI® has already received high-end acclaim from top chefs, including Mitch Tonks and Michel Roux Jnr, who have both tried and loved Skrei, with Michel Roux Jnr featuring this hero-fish on the menu for the last two years.

All in all:
I thought Skrei tasted really good, it keeps its shape, flakes well and is a lovely translucent white.  It looks just the same as cod but we thought it had a slightly richer flavour.  I would definitely buy it.
If you would like to make Salsa Verde my recipe can be found here.

 
 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, Kingfisher Brixham and the Norwegian Seafood Council.

Friday, 22 February 2013

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.

Sunday, 17 February 2013

Weight Watchers Food Products - Review

 Weight Watchers have a great range of different food products to help you loose weight and maintain a healthy diet.  I was recently sent a box of different products to try.

First up for the taste test was Rogan Josh Cooking Sauce:
'Weight Watchers have a wide range of Cooking Sauces allowing you create a  satisfying home-cooked meal in a hurry.  The sauces are all low in fat and ProPoints® values too.  Use with chicken, meat, fish, vegetables to suit your taste.  Rogan Josh sauce is a medium hot curry sauce and has ProPoints value of 2 per serving, it’s ideal for those who like a curry with a bit more heat'. 
 So what did we think of the Rogan Josh sauce?
Nice, rich tomatoey and very tasty sauce with a good amount of spicy heat without being too hot.  Compared with a regular Rogan Josh cooking sauce from a well know supermarket the Weight Watchers sauce (per 100g) is just 41kcal compared to 80kcal and Fat (of which saturates) Weight Watchers is just 0.1g compared to 0.2g and is also lower in salt too.

Monday, 29 October 2012

Smoky Pork Sliders with Barbecue Sauce

Gordon Ramsay made these into bite sized mini burgers, I decided to make 4 big burgers instead.  However you choose to make yours is of course up to you.  Smoky from the bacon and paprika and with a sweet and sour hit from the barbecue sauce, these burgers are seriously good.
 The addition of Applewood smoked Cheddar really does the trick but any smoked Cheddar will be fine.

Thursday, 6 September 2012

Easy Lemon Chicken - Barefoot Contessa Recipe

Ina Garten - you've gotta love her!  I had a go at making her Lemon Chicken the other day and it was delicious.  A lovely lemony garlic sauce that surrounds the chicken and then baked in the oven.  So very easy to do and is made in no time at all.
 As a first for me, I didn't titivate this recipe apart from making the same amount of sauce to serve two people using two chicken fillets. I'd do the same again as the I found the amount of sauce was just right for two.
Oh and fear not about the 9 cloves of garlic - just do it!

Sunday, 12 August 2012

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.  
   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....

Friday, 6 July 2012

Perfect Mushroom Tarragon Cream Sauce

How to Make a Perfect 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!

Thursday, 7 June 2012

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!
Served with buttered spinach rice it went down very well indeed. 

Wednesday, 21 December 2011

The Best Cranberry and Port Sauce - Very Easy to Make

Seriously easy Cranberry sauce with port. This recipe makes enough for loads of people.
All you need is Cranberries, port, a saucepan and a few other bits and bobs and you'll have the best cranberry and port sauce ever!

Wednesday, 14 September 2011

Chicken with Tarragon and Marsala Mushroom Sauce


 Now, I've made Tarragon sauce before, but this is my best recipe yet.
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.
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! 

Friday, 10 September 2010

Sicilian Pork Ragu with Chocolate

Pork Ragu with Chocolate - yes I agree it sounds a little bit odd!    
I've adapted it from the book 'The Southern Italian Table'.
 But everyone's heard of putting chocolate in chilli - so why not in Ragu?!

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