Cauliflower Cheese

Perfectly cooked cauliflower in a cheesy, tangy sauce.

 You really want a strong cheddar cheese for this and don't leave out the Dijon mustard!


Credit Crunch Recipe - Fried Noodle, Egg, Cheese and Bacon Fridge Clearout!

Whilst the whole wide world seems to be going through the 'Credit Crunch' you can add any kind of vegetables etc to this that you might have otherwise thrown away. Ideal for when you have a fridge clear out day - Thrifty Jan ah!

Now, I don't suppose this will have done me a bit of good with the noodles, cheese and bacon......Lord knows how many calories are in this lot. But hey ho, I've never added calories up in my life and thank goodness, I haven't had to.
Remember a while ago I fried left over spaghetti?  Well this time I had some left over noodles. So, noodles got fried, same sort of thing me thinks.
Here is another concocted recipe from fridge left overs!
There's no real recipe so you can use whatever else you fancy.
To make this for 2 people I used:
noodles, you know the kind, the ones that come ready to stir fry
2 rashers of bacon cut into small strips
2 eggs - lightly beaten
salt and pepper to season
chili oil for frying and drizzling - use garlic or vegetable oil if you want, I just like spicy things!
2 spring onions - sliced diagonally - just so it looks like you've made an effort!
a good amount of grated matured cheddar cheese
a few bits of feta crumbled
In a large frying pan:
In a little chili oil fry the bacon bits until nice and crisp and golden
Now add the spring onions and stir for a minute.
Put in some more chili oil and now add the noodles. Breaking them up if they clump together. You can cut them into smaller bits with kitchen scissors before hand if you wish.
Get the noodles hot and cooking away then stir in the eggs. Leave to cook for a minute and then throw in the grated cheese. Season with a little salt and pepper.
It will look like a spaghetti omelet, so now try turning it over. Don't fuss about it falling apart and if actually only half of it gets turned over - it all adds to the look! You'll end up with crunchy, and not so crunchy bits and soft noodle along with melty cheese too.
Divide in half and tip onto serving plates. Top with a little crumbled feta, drizzle with a bit more chili oil and tuck in.

Canadian Scallops with Chorizo and Sherry Vinegar Butter

Anyone in the UK will, by now, be familiar with the M&S 'Dine in for two for £10' offer. You can choose from a range (to serve two people) of mains, side dishes, and desserts and have a bottle of wine all for a tenner - can't be bad!
I know what you're probably thinking about the wine, but it's always a half decent bottle I say, so that makes it all the better!

Yesterday I managed to get a pack of the M&S 'Dine in' Canadian scallops with Spanish chorizo and sherry vinegar butter for an amazing 75p - yes 75 pence!
They had a few packs left from the offer and so they were reduced - lucky me ah?
If you don't happen to have an M&S near you, you can make this yourself as it really is easy to do.
You will need:
Scallops, Spanish chorizo sausage, freshly chopped flat leaved parsley and a dollop of butter with a teeny bit of sherry vinegar.
How to do it:
In a frying pan, melt a little butter and fry the chorizo, now add the scallops and a little more butter and a tiny splash of sherry vinegar - they will only take a minute or so each side.
Add the freshly chopped flat leaved parsley and serve immediately.
Yummy yum yum!


How to make the Korean dish Bibimbap. It is quite time consuming preparing all the vegetables then cooking them all individually, but worth it in the end.
Bibimbap is a delicious mix of beef, rice and vegetables which have been blanched and dressed with sesame oil, garlic and soy sauce for extra flavour. Bibimbap is usually cooked in stone bowls called dol sot (which means stone bowl) this makes the rice at the sides of the bowl golden and crispy. To eat, mix the whole egg and hot pepper paste through and eat.
This isn't the best picture in the world as I forgot to put the macro thingy on the camera.
Don't forget if you are in the UK that Gochujang can be purchased from Setonaikai give them a ring and they will be happy to post it to you - please mention A Glug of Oil.
Sadly, I do not have the stone bowls, so instead I did mine all in one big dish that can go on the stove top and so the rice did end up nice and crispy as it's supposed to. The amount below will serve 4 and if you do have individual stone pots then you will need to divide the mixture between the bowl and will need 4 eggs so each person gets one.
Print Recipe
**Please note you will need at least ten thousand bowls for all the ingredients that you will have to cook individually and set aside - well quite a few bowls anyway!
To serve 4 you will need:1 large carrot
1/2 of a cucumber
1 courgette (zucchini)
1 good handful of spinach
1 handful of bean sprouts
a few dried mushrooms - re hydrated and sliced
300g beef fillet
2 eggs - yolk only*
Gochujang (Korean hot paste)
6 cloves garlic - chopped finely
pinch of sugar
5 tbsp sesame oil
2 tablespoons soy sauce
salt and white pepper
2 cups cooked white rice - keep it hot
one big dish that must be able to go onto the oven top, or 4 dol sot (stone bowls)

How to do it: 
Slice beef into thin strips and combine with 1tbs soy sauce, pepper, 1/2 tbs of the sesame oil, 1 clove garlic and a pinch of sugar.
Stir fry until beef is nice and brown, remove and set aside.
Soak the dried mushrooms in water until they become soft. Slice thinly and mix with 1/2 tbs sesame oil, 1 tbs soy sauce, 1 clove garlic and some pepper.  
Set aside.
Cut the cucumber in half lengthwise, remove the seeds and slice thinly. Sprinkle with a little salt and leave for 15 minutes or so. Blot dry with kitchen paper and fry in a teeny bit of sesame oil and set aside.
Cut the carrots into matchstick sized slices. Heat 1/2 tbs sesame oil in a pan and sauté the carrots with a clove of the chopped garlic and a pinch of salt and pepper, remove from pan and set aside.
Slice the courgettes into ribbons using a vegetable peeler or into matchsticks if you wish. Repeat the above process and set the courgette aside.
Bring water to the boil and blanch spinach for approx 15 seconds - drain under cold water. Mix together a little salt, 1 clove of chopped garlic and 1/2 tbs of sesame oil. Stir in the spinach and set aside.
Repeat the above with the beansprouts and set aside.
Now cook the rice:
Pour 1 tbs of sesame oil in the base of the dish you will cook it in. Put the rice on the bottom cover the bottom of the dish with it.
Arrange all ingredients on top of the rice side by side around the bowl.
Put a good tablespoon (or more depending on taste) of the Gochujang (Korean hot paste) on top of the vegetables and in the middle of the bowl place an egg yolk. Drizzle a tablespoon of sesame seed oil around the edge of the bowl.
Place the dish on top of the stove and cover the dish (unless you are lucky enough the have stone bowls, if so the cooking time will be much shorter and there will be no need to cover them) cook on a medium heat leave for approx 15 minutes.  Make sure everything is heated though then turn the heat up until you can hear the rice popping and crackling.
Remove from heat mix together so mixing in the egg and serve.


Peter's Sofrito and Marc's Spicy Yakisoba - Two Great Recipes!

Today, I thought I'd share with you two recipes I made recently from two fantastic blogs. The first being Peter's recipe for Sofrito over at Kalofagas.
As soon as I spied it with my little eye, I had to make it.

Peter's Sofrito
I followed his recipe exactly, apart from using pork escalopes as I had some in my fridge.

I also served mine with Greek roast potatoes and I have to say this recipe was so lovely. I cooked mine in my tagine, any excuse to use it!
The pork was really lovely and tender and the sauce was dee-lish.

For the potatoes, I par boiled them in lightly salted water for a few minutes.
Drained the water from them using the lid of the saucepan, gave them a shake to fluff up the edges. Drizzled them in a good amount of olive oil and squeezed with lemon juice. I put some lemon wedges in with them and seasoned with a little more salt and pepper and dried Greek oregano. Popped them into a pre heated oven - 200C/400F/Gas6 for about 45 minutes, turning them and basting with the oil half was through.

Marc's Spicy Yakisoba
The second recipe I had a go at was Marc's Spicy Yakisoba over at No Recipes.
I know I mentioned making this in my last post and so I've already said how yummy it was. Such a lovely and easy stir fry that as soon as I saw Marc's post I knew I'd be making it.
Again, I followed Marc's recipe exactly and I used chicken. It was amazing with a nice tingly spice to it and the crunchy vegetables, it was just totally yummy.
My photo is not making this dish look as nice as it really is so pop over to Marc's to see how it ought to look!

So, thanks you two for these great recipes, both of which I will make again and I really enjoy reading both blogs!


Chicken Bulgogi

Bulgogi is a lovely Korean dish usually made with beef.  It's sweet and spicy but you can control the spiciness simply by using more or less of the Korean hot paste.

I managed to get Gochujang the hot spice paste from an oriental shop that I've mentioned before called Setonaikai in Shrewsbury. If you give them a ring they will be more than happy to post items to you.
So armed with my Gochujang there was no stopping me!  My phone excelled its self yesterday too and took some not too bad pictures.

I couldn't get a nashi pear (or Asian pear) so I had to make do with an ordinary pear, any hard variety works fine.

For the marinade you will need:
2 skinless chicken fillets - sliced into strips and the following;
4 tablespoons of Korean soy sauce, 1 tablespoon of water, 2 tablespoons of sugar, 3 garlic cloves - finely chopped, 1 teaspoon of finely chopped ginger,
1 nashi pear - peeled and cored, 1 onion and a pinch of white pepper and a pinch salt
*1 tablespoon of sesame oil, added just before you are ready to cook or the strong taste will overpower the marinade if it's put in too early.

How to do it: 
Slice the chicken into strips. In a bowl mix together the Korean soy, water, sugar, garlic, salt and pepper. Using a blender, puree the pear and onion in a and then add this to the marinade. Mix in the chicken strips and leave to marinate for a good 30 minutes.  Don't add the sesame oil yet.
While that's all happening, get your lettuce leaves at the ready!

And the rice.

To cook you will need:
a little vegetable oil, ½ onion sliced, 1 spring onion sliced diagonally
To serve you will need:
1 lettuce washed, leaves washed and dried - I use a salad spinner,
some cooked rice and Gochujang (hot Korean paste) and toasted sesame seeds and pine nuts 
How to do it:
Just before you are going to start cooking, mix in the sesame oil into the marinade.
Heat a heavy based pan and add a little vegetable oil. Remove the chicken from the marinade but do not discard the marinade!
Cook the chicken the heated pan for a few minutes. Add a good amount of the marinade and cook until the chicken is cooked through. Now add sliced onion and spring onion and cook for another minute or two.
Transfer to a serving dish - preferably one that can go onto a small food heater to keep hot and garnish with the sesame seed and pine nuts. 
To serve:
Serve immediately. Place a spoonful of rice in a lettuce leaf then add some chicken followed by a dollop of the Gochujang. Now wrap the lettuce around the filling, which can be a bit of a trick and a bit messy to eat, but it is oh, so good! 

We really liked Bulgogi and I will make it again but I will have a go at using beef for a change.

Bouyiourdi - Baked Feta, Peppers, Onions and Tomatoes

If you've never been to Greece you have to try to go one day, although I do realise it is too far away for some people to travel. We are lucky here in the UK that Greece is only between 3 and a half and a 4 hour plane journey away.
I love the place, especially the Greek islands. The food is just so good too. Whenever I've been I've always love meze - lots of small dishes of pure yumminess!
Below is Aliki beach on the island of Thassos.
When I come home I'm always on a mission to 'try' to copy the food we've had! Sometimes I'm useless at it - remember last year my failed attempt at cheese saganaki - but hey ho I got it right in the end! Other times I've amazingly got it right first time.
I had no recipe for this but it tastes the same as I remember so that's something!
Now, unfortunately my only clay dishes are red - and as this dish contains red peppers and tomatoes - it's a bit of a problem to photograph it so you can see it properly.
*Note to self - Janice buy some different coloured clay dishes!

If you don't have clay dishes you can make a parcel out of kitchen foil.

Preheat your oven to 180C /350F/Gas4

You will need to make 2 dishes:

olive oil
2 sweet pointed peppers
1 red onion - sliced very thinly
2 tomatoes, skin removed and sliced thinly (score them then soak in boiling water and the skin is easy to peel)
1 block of feta cheese 350g - sliced in half through the middle and then cut in half
3 garlic cloves, peeled and chopped finely
dried Greek oregano and salt and pepper to season
How to do it:
Cut two sweet pointed peppers in half length ways and remove the seeds. Rub the halves then with a little olive oil and put them on a roasting tray.
Bake in the oven for about 20 to 25 minutes until they start to blacken nicely.
You can remove the peppers and finish them off with a cooks blowtorch to get them really nice and black like I did.

Remove the skin from the peppers and discard. Don't fuss if there are a few black bits left on, they taste good but you don't want to leave too much on. Cut each pepper half in half so you now have 8 bits.
I made two small dishes but if you only want one bigger dish just put the whole lot in one dish instead of dividing it.
Drizzle a little olive oil in the bottom of each dish and wipe round with kitchen paper.

Place half the sliced tomato on the bottom and season with a teeny bit of salt and some pepper. Add some onion and garlic.

Now add two slices of roasted pepper and sprinkle with a teeny bit of oregano, Keep going in layers, adding some of the feta then more tomato and garlic oregano and peppers.
Drizzle the top with olive oil and bake in the oven for about 25 minutes.
If you like cheese you are going to love this - just dip bread into and enjoy.
Oh and don't forget the glass of red wine!

I'm Growing Herbs and Vegetables!

I must be getting old - no I am getting old!
I've started to grow things, herbs and tomatoes and other stuff too.
We only have a small garden but would have more room if we didn't have a pond. So when my mum was here with us last week we went to the garden centre and I saw this greenhouse type thing, which she bought for me - thanks mum!

Amazing, I can now grow things - are you impressed?!
I have spring onions happening, well not yet, but they will be as they are in the green tray you can see top left.
Then garlic and jalapeno peppers parsley, basil, thyme, coriander and chives.
The pot of basil was already grown up when I bought it by the way!

Then a lot of tomatoes - Cherry and ordinary tomatoes too.

I got a bit carried away in the garden centre as the tomato plants were a bargain! So I need to buy two more pots for two of them. I know they can stay in here for too long but they'll be fine till they start to grow.
I have sage, organo and rosemary in large pot elsewhere in the garden - so I've got a right little green grocers stall going on.
I also have bell peppers and tarragon that is growing from seed indoors for the time being - yes I've got carried away!

Chicken wrapped in Pancetta with Ricotta and Feta

Another made up recipe from stuff in the fridge!
I had two chicken fillets, bell peppers and Pancetta. I also had some ricotta and I always have feta in the fridge so I was on a roll!
I should have taken a picture of them sliced but I forgot - so please can you just imagine the ricotta and feta stuffing - Thank you!
Preheat the oven to 200C/400F/Gas 6
Serves 2 - You will need:

2 skinless chicken breast fillets

100g ricotta cheese

100g feta cheese

salt and pepper to season

10 thinly sliced rashers of Pancetta

a little Parmesan cheese and a little olive oil - to go over the top

How to do it:

Place each chicken breast between cling film and bash with something

'bashable' - I always use the side of one of those meat tenderiser things, or whatever they're called in my picture below. It's the only thing I've ever used mine for! Don't get carried away and bash it too hard, as you don't want to tear the chicken.

Now season the chicken lightly. Mix the ricotta and feta together using a fork. Put half of the mixture in the middle of each fillet. Bring up the ends of the fillet and now wrap the sides round till it makes a parcel.

Wrap each fillet with 5 rashers of the Pancetta so that they become all neat and tidy and the filling wont escape when they are being cooked.

Now grate some Parmesan cheese over the top and drizzle with a little olive oil.

Bake in a preheated oven for about 25 minutes - remember they wont take too long to cook as the chicken has been made to be quite thin.

I served mine with some bell peppers which I halved and after roasting along with the chicken, I stuffed them with lemon couscous.

It's Been Shown On TV!

Well at last the cooking programme 'Taste the Nation' has been shown on the television, and I was seen more than once - if only for a few seconds!
Below - me with Merrilees Parker:
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