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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Starters?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Starters"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"9"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8645170063047329459"},"published":{"$t":"2020-01-17T04:00:00.000+00:00"},"updated":{"$t":"2020-01-17T04:00:05.573+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seafood"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seafresh"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Starters"}],"title":{"type":"text","$t":"Smoky Tomato \u0026 Garlic Prawns"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-2vt7P2hpgFA\/XiBVzf7ehII\/AAAAAAACv-g\/wQiPDM9VTOAdKLHS9TxgktRQArf5Wef5gCLcBGAsYHQ\/s1600\/Cover%2BPrawns.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"1381\" data-original-width=\"1600\" height=\"345\" src=\"https:\/\/1.bp.blogspot.com\/-2vt7P2hpgFA\/XiBVzf7ehII\/AAAAAAACv-g\/wQiPDM9VTOAdKLHS9TxgktRQArf5Wef5gCLcBGAsYHQ\/s400\/Cover%2BPrawns.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy Todd really loves King Prawns.\u0026nbsp; I don't cook them for him often enough.\u0026nbsp; I confess, I can't eat them due to an allergy, but every once in a while I do cook some for him and he thoroughly enjoys them I have to say.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sEUb7eBnU_c\/XiBV5kPSsrI\/AAAAAAACv-s\/EJ9yEJCe1TwdYwR0fUreDcvRZo32nHcJQCLcBGAsYHQ\/s1600\/IMG_9082.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"1455\" data-original-width=\"1600\" height=\"363\" src=\"https:\/\/1.bp.blogspot.com\/-sEUb7eBnU_c\/XiBV5kPSsrI\/AAAAAAACv-s\/EJ9yEJCe1TwdYwR0fUreDcvRZo32nHcJQCLcBGAsYHQ\/s400\/IMG_9082.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe get beautiful King Prawns from the people at \u003Ca href=\"https:\/\/www.blogger.com\/null\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ESeafresh Quality Foods.\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E Seafresh is an on line fish monger which sells quality fish, seafood, \npoultry and meat.\u0026nbsp; I have always been incredibly impressed with both \ntheir product and their delivery service!\u0026nbsp; I have never had a bad experience. You can read about my \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2019\/07\/low-carb-fish-pies.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003Efirst experience here\u003C\/b\u003E\u003C\/a\u003E!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-JQmyhwodzPo\/XiBZDfm-qQI\/AAAAAAACv_4\/wIB2d1OH6bk7HPlLUN0Mzbe0vDegJrYrgCLcBGAsYHQ\/s1600\/IMG_9081.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"953\" data-original-width=\"1600\" height=\"237\" src=\"https:\/\/1.bp.blogspot.com\/-JQmyhwodzPo\/XiBZDfm-qQI\/AAAAAAACv_4\/wIB2d1OH6bk7HPlLUN0Mzbe0vDegJrYrgCLcBGAsYHQ\/s400\/IMG_9081.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nToday I gave them somewhat of a Spanish flair with a recipe I adapted from the\u003Ca href=\"https:\/\/www.deliciousmagazine.co.uk\/recipes\/smoky-prawns-with-tomato-and-coriander\/\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E Delicious\u003C\/b\u003E\u003C\/a\u003E magazine website.\u0026nbsp; It was meant to be used as a romantic starter for two people for a celebratory dinner.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-qagfNm_0nNI\/XiBV7aYM2cI\/AAAAAAACv-w\/yp-P1MWKhI8f0NqnArOYB38dICaRgXZBgCLcBGAsYHQ\/s1600\/IMG_9085.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"1143\" data-original-width=\"1600\" height=\"285\" src=\"https:\/\/1.bp.blogspot.com\/-qagfNm_0nNI\/XiBV7aYM2cI\/AAAAAAACv-w\/yp-P1MWKhI8f0NqnArOYB38dICaRgXZBgCLcBGAsYHQ\/s400\/IMG_9085.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTodd enjoyed them as a main with some brown rice.\u0026nbsp; I didn't cook the sauce down as much as the original recipe called for so I would have plenty of sauce to spoon over his rice.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-2E6GkHGh8Ps\/XiBV8TAnHCI\/AAAAAAACv-0\/Delb9GuWPZEUrcRdweW0WsVOLX9vRNuxACLcBGAsYHQ\/s1600\/IMG_9086.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"1523\" data-original-width=\"1600\" height=\"380\" src=\"https:\/\/1.bp.blogspot.com\/-2E6GkHGh8Ps\/XiBV8TAnHCI\/AAAAAAACv-0\/Delb9GuWPZEUrcRdweW0WsVOLX9vRNuxACLcBGAsYHQ\/s400\/IMG_9086.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe smokiness comes from the use of smoked paprika, or Pimentón which is its proper name.\u0026nbsp; It is a really fabulous ingredient with a lovely smoky flavour and is most often used in Spanish Cooking.\u0026nbsp; It is what helps to give Spanish Chorizo its fabulous colour and flavour.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-7iZY72oD7po\/XiBV9q16fzI\/AAAAAAACv-4\/1Co2Y2KHXRQGqt09uct2g2avP2hd2DljQCLcBGAsYHQ\/s1600\/IMG_9087.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"1008\" data-original-width=\"1600\" height=\"251\" src=\"https:\/\/1.bp.blogspot.com\/-7iZY72oD7po\/XiBV9q16fzI\/AAAAAAACv-4\/1Co2Y2KHXRQGqt09uct2g2avP2hd2DljQCLcBGAsYHQ\/s400\/IMG_9087.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWhat are the origins of Spanish Paprika or\u0026nbsp; Pimentón?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPaprika is made from ground, dried red chile peppers originally from the Americas. So important is paprika to Spanish cooking and so demanding are the Spanish of quality paprikas that there are Denominations of Origin (D.O.) for paprika. One of the D.O. is located in Murcia, a province on the Southeastern coast of Spain, between Almeria and Alicante. (Ariana is from Alicante.) The other and more famous is La Vera, which is located in Cáceres, Extremadura, southwest of Madrid. Both of these areas are warm and dry in the summer, which makes them perfect for growing peppers.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iLbVWaPPEbA\/XiBV_W7yJAI\/AAAAAAACv-8\/3zlwfchuSsg4g7Th6OQlMzVWqP-zkNNCwCLcBGAsYHQ\/s1600\/IMG_9088.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"1495\" data-original-width=\"1600\" height=\"373\" src=\"https:\/\/1.bp.blogspot.com\/-iLbVWaPPEbA\/XiBV_W7yJAI\/AAAAAAACv-8\/3zlwfchuSsg4g7Th6OQlMzVWqP-zkNNCwCLcBGAsYHQ\/s400\/IMG_9088.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt is widely believed that Christopher Columbus brought it back to Spain from the Americas.\u0026nbsp; There are three varieties of Pimentón.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli\u003EPimentón Dulce or Sweet Paprika: Round red peppers make this mild, light orange paprika.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EPimentón Agridulce or Medium Hot Paprika: Longer, dark red pepper make a medium-hot paprika.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EPimentón Picante or Hot Paprika: Made from any of several different types of long red peppers.\n\n\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-U7G6NiztWlY\/XiBWA2-nzZI\/AAAAAAACv_A\/FFPttmV47CY1zYikCM57S-1jlJurDzUWgCLcBGAsYHQ\/s1600\/IMG_9089.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"1488\" data-original-width=\"1600\" height=\"371\" src=\"https:\/\/1.bp.blogspot.com\/-U7G6NiztWlY\/XiBWA2-nzZI\/AAAAAAACv_A\/FFPttmV47CY1zYikCM57S-1jlJurDzUWgCLcBGAsYHQ\/s400\/IMG_9089.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe one I used today is Pimenton De La Vera. Calidad: Picante, which means it is fairly hot.\u0026nbsp; Todd likes spicy things. Myself, not so much, which is just as well because I was making these for Todd.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--fM6A4KRA70\/XiBWGgqiGuI\/AAAAAAACv_I\/hfHQg4d1KTEOZPhMubwuQwyScUG2hEw3wCLcBGAsYHQ\/s1600\/IMG_9090.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"1379\" data-original-width=\"1600\" height=\"343\" src=\"https:\/\/1.bp.blogspot.com\/--fM6A4KRA70\/XiBWGgqiGuI\/AAAAAAACv_I\/hfHQg4d1KTEOZPhMubwuQwyScUG2hEw3wCLcBGAsYHQ\/s400\/IMG_9090.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI can see where the dish would make for a romantic starter for two, with its bright colour and bold flavour . . . the squeezing of the lemon wedges over top . . .\u0026nbsp; crusty bread to mop up all the juices.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-BE05CPJMGRc\/XiBWI55ZVzI\/AAAAAAACv_M\/wM_gZrmkGUESWPCk76cBswgQH9klFmZqgCLcBGAsYHQ\/s1600\/IMG_9091.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"1251\" data-original-width=\"1600\" height=\"312\" src=\"https:\/\/1.bp.blogspot.com\/-BE05CPJMGRc\/XiBWI55ZVzI\/AAAAAAACv_M\/wM_gZrmkGUESWPCk76cBswgQH9klFmZqgCLcBGAsYHQ\/s400\/IMG_9091.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere are two cloves of garlic in it so you do want to be sharing it with your partner if you are doing this as a romantic dinner so that you both smell like garlic, lol.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-odqeZjkdLlU\/XiBWKjUE-PI\/AAAAAAACv_Q\/6sHO9zxsPDAT_hLlTUuNLElxDQ5LL-SYgCLcBGAsYHQ\/s1600\/IMG_9092.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"1575\" data-original-width=\"1600\" height=\"393\" src=\"https:\/\/1.bp.blogspot.com\/-odqeZjkdLlU\/XiBWKjUE-PI\/AAAAAAACv_Q\/6sHO9zxsPDAT_hLlTUuNLElxDQ5LL-SYgCLcBGAsYHQ\/s400\/IMG_9092.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe sauce itself, takes about half an hour to make, but once the sauce is done, it goes rather quickly.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Ax3GWupAjNk\/XiBWMa748zI\/AAAAAAACv_U\/EIK8GeJCHB8xzC3Y4XGasfK-tLMQgESJQCLcBGAsYHQ\/s1600\/IMG_9093.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"1562\" data-original-width=\"1600\" height=\"390\" src=\"https:\/\/1.bp.blogspot.com\/-Ax3GWupAjNk\/XiBWMa748zI\/AAAAAAACv_U\/EIK8GeJCHB8xzC3Y4XGasfK-tLMQgESJQCLcBGAsYHQ\/s400\/IMG_9093.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe prawns cook in 3 to 4 minutes. Any longer and you risk them turning rubbery.\u0026nbsp; For a romantic meal you can make the sauce ahead of time and then just reheat and add the raw prawns a few minutes before you want to serve them.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sgImQgEpV0c\/XiBWOIoz5II\/AAAAAAACv_c\/NsvxJU4UDNsCVPQViPNe2wX0UKUSkgG3QCLcBGAsYHQ\/s1600\/IMG_9094.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"1336\" data-original-width=\"1600\" height=\"333\" src=\"https:\/\/1.bp.blogspot.com\/-sgImQgEpV0c\/XiBWOIoz5II\/AAAAAAACv_c\/NsvxJU4UDNsCVPQViPNe2wX0UKUSkgG3QCLcBGAsYHQ\/s400\/IMG_9094.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAs well as garlic, there is onion and a quantity of chopped fresh coriander, very Spanish I would say.\u0026nbsp; Cilantro is another name for Coriander. If you are not fond of it, and I know many are not\u0026nbsp; . . .\u0026nbsp; you could use fresh flat leaf parsley.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardnum=\"1\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" draggable=\"false\" height=\"276\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-2vt7P2hpgFA\/XiBVzf7ehII\/AAAAAAACv-g\/wQiPDM9VTOAdKLHS9TxgktRQArf5Wef5gCLcBGAsYHQ\/s320\/Cover%2BPrawns.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"320\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton id=\"ccm-printbutton\" onclick=\"ccmpr();\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nSmoky Tomato \u0026amp; Garlic Prawns\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003E2\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nThis was touted as a great starter for a romantic dinner on the Delicious site.\u0026nbsp; Todd enjoyed it as a delicious main with some brown rice on the side.\u0026nbsp; This was very quick and easy to make.\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 TBS extra virgin olive oil, plus more to drizzle\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 medium brown onion, peeled and thinly sliced\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 cloves garlic, peeled and minced\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/2 tsp smoked Spanish paprika (pimenton)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E400g tin of chopped tomatoes, in tomato juice, undrained (14 1\/2 ounces)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Esplash of balsamic vinegar\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Epinch of sugar\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E125g raw king prawns (1\/4 pound)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Ehandful of fresh coriander, washed and chopped (cilantro)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Esalt and black pepper to taste\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Elemon wedges to serve\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Esliced green chilies to serve (If you like things hot)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ninstructions:\u003C\/h3\u003E\n\u003Ch2 class=\"ccm-howto ccm-hide-on-print\"\u003E\nHow to cook Smoky Tomato \u0026amp; Garlic Prawns\u003C\/h2\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EHeat the oil in a large skillet.\u0026nbsp; Add the onion and cook gently over low heat, for about 10 minutes, until softened but not coloured.\u0026nbsp; Add the garlic and smoked paprika.\u0026nbsp; Cook and stir for a further 3 to 4 minutes until very fragrant. Add the tomatoes, vinegar and pinch of sugar.\u0026nbsp; Bring to a gentle simmer and then cook over low heat, stirring often, until the tomatoes have reduced and the sauce is rich and thick.\u0026nbsp; Taste and season with salt and pepper as required.\u0026nbsp; Stir in the raw prawns.\u0026nbsp; Stir around in the sauce to coat and cook for a further 3 to 4 minutes, just until pink. Stir in the chopped coriander along with a drizzle of olive oil.\u0026nbsp; Scatter with the sliced chilies (if using) and serve with wedges of lemon to squeeze over top. Crusty bread goes well to mop up all of that delicious sauce.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Csvg viewbox=\"0 0 54 54\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003E\u003Cg\u003E\u003Cpath d=\"M48.1,26.3c0,4.3,0,7.2-0.1,8.8c-0.2,3.9-1.3,6.9-3.5,9s-5.1,3.3-9,3.5c-1.6,0.1-4.6,0.1-8.8,0.1c-4.3,0-7.2,0-8.8-0.1   c-3.9-0.2-6.9-1.3-9-3.5c-2.1-2.1-3.3-5.1-3.5-9c-0.1-1.6-0.1-4.6-0.1-8.8s0-7.2,0.1-8.8c0.2-3.9,1.3-6.9,3.5-9   c2.1-2.1,5.1-3.3,9-3.5c1.6-0.1,4.6-0.1,8.8-0.1c4.3,0,7.2,0,8.8,0.1c3.9,0.2,6.9,1.3,9,3.5s3.3,5.1,3.5,9   C48,19.1,48.1,22,48.1,26.3z M28.8,8.7c-1.3,0-2,0-2.1,0c-0.1,0-0.8,0-2.1,0c-1.3,0-2.3,0-2.9,0c-0.7,0-1.6,0-2.7,0.1   c-1.1,0-2.1,0.1-2.9,0.3c-0.8,0.1-1.5,0.3-2,0.5c-0.9,0.4-1.7,0.9-2.5,1.6c-0.7,0.7-1.2,1.5-1.6,2.5c-0.2,0.5-0.4,1.2-0.5,2   s-0.2,1.7-0.3,2.9c0,1.1-0.1,2-0.1,2.7c0,0.7,0,1.7,0,2.9c0,1.3,0,2,0,2.1s0,0.8,0,2.1c0,1.3,0,2.3,0,2.9c0,0.7,0,1.6,0.1,2.7   c0,1.1,0.1,2.1,0.3,2.9s0.3,1.5,0.5,2c0.4,0.9,0.9,1.7,1.6,2.5c0.7,0.7,1.5,1.2,2.5,1.6c0.5,0.2,1.2,0.4,2,0.5   c0.8,0.1,1.7,0.2,2.9,0.3s2,0.1,2.7,0.1c0.7,0,1.7,0,2.9,0c1.3,0,2,0,2.1,0c0.1,0,0.8,0,2.1,0c1.3,0,2.3,0,2.9,0   c0.7,0,1.6,0,2.7-0.1c1.1,0,2.1-0.1,2.9-0.3c0.8-0.1,1.5-0.3,2-0.5c0.9-0.4,1.7-0.9,2.5-1.6c0.7-0.7,1.2-1.5,1.6-2.5   c0.2-0.5,0.4-1.2,0.5-2c0.1-0.8,0.2-1.7,0.3-2.9c0-1.1,0.1-2,0.1-2.7c0-0.7,0-1.7,0-2.9c0-1.3,0-2,0-2.1s0-0.8,0-2.1   c0-1.3,0-2.3,0-2.9c0-0.7,0-1.6-0.1-2.7c0-1.1-0.1-2.1-0.3-2.9c-0.1-0.8-0.3-1.5-0.5-2c-0.4-0.9-0.9-1.7-1.6-2.5   c-0.7-0.7-1.5-1.2-2.5-1.6c-0.5-0.2-1.2-0.4-2-0.5c-0.8-0.1-1.7-0.2-2.9-0.3c-1.1,0-2-0.1-2.7-0.1C31.1,8.7,30.1,8.7,28.8,8.7z    M34.4,18.5c2.1,2.1,3.2,4.7,3.2,7.8s-1.1,5.6-3.2,7.8c-2.1,2.1-4.7,3.2-7.8,3.2c-3.1,0-5.6-1.1-7.8-3.2c-2.1-2.1-3.2-4.7-3.2-7.8   s1.1-5.6,3.2-7.8c2.1-2.1,4.7-3.2,7.8-3.2C29.7,15.3,32.3,16.3,34.4,18.5z M31.7,31.3c1.4-1.4,2.1-3.1,2.1-5s-0.7-3.7-2.1-5.1   c-1.4-1.4-3.1-2.1-5.1-2.1c-2,0-3.7,0.7-5.1,2.1s-2.1,3.1-2.1,5.1s0.7,3.7,2.1,5c1.4,1.4,3.1,2.1,5.1,2.1   C28.6,33.4,30.3,32.7,31.7,31.3z M39.9,13c0.5,0.5,0.8,1.1,0.8,1.8c0,0.7-0.3,1.3-0.8,1.8c-0.5,0.5-1.1,0.8-1.8,0.8   s-1.3-0.3-1.8-0.8c-0.5-0.5-0.8-1.1-0.8-1.8c0-0.7,0.3-1.3,0.8-1.8c0.5-0.5,1.1-0.8,1.8-0.8S39.4,12.5,39.9,13z\"\u003E\u003C\/path\u003E\u003C\/g\u003E\u003C\/svg\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Ch5\u003E\nDid you make this recipe?\u003C\/h5\u003E\n\u003Cdiv\u003E\nTag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u0026nbsp;\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr 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{if(!document.querySelector(\"[src='https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js']\")){var e=document.getElementsByTagName(\"head\")[0],t=document.createElement(\"script\");t.type=\"text\/javascript\",t.src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\",e.appendChild(t)}}\u003C\/script\u003E\u003Cscript src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!-- END The Recipe Box --\u003E \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-dci_t_84vsU\/XiBWTFRxVfI\/AAAAAAACv_k\/EoVDCBwDc1EouOvWCByQUT6gVQpI_qcqACLcBGAsYHQ\/s1600\/IMG_9095.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Smoky Tomato \u0026amp; Garlic Prawns\" border=\"0\" data-original-height=\"1384\" data-original-width=\"1600\" height=\"345\" src=\"https:\/\/1.bp.blogspot.com\/-dci_t_84vsU\/XiBWTFRxVfI\/AAAAAAACv_k\/EoVDCBwDc1EouOvWCByQUT6gVQpI_qcqACLcBGAsYHQ\/s400\/IMG_9095.JPG\" title=\"Smoky Tomato \u0026amp; Garlic Prawns\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;What I really love about their \u003Ca href=\"https:\/\/www.seafreshuk.com\/king-prawns-raw-750g\/\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EKing Prawns\u003C\/b\u003E\u003C\/a\u003E from Seafresh is that they are responsibly sourced and quick frozen individually. I can take out as \nmany or as little as I want, which makes them very handy to use and \nideal for us as we are a small family.\u0026nbsp; Also because only Todd eats \nthem, I can take out just enough for him to enjoy without having to thaw\n out the whole pack.\u0026nbsp; They are also shelled and \nde-veined at the source, so, once defrosted, you can just cook them \nwithout any messing \nabout.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAnother thing that I love about these is that Todd really feels special when I cook something like this just for him.\u0026nbsp; That makes me happy!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA few things about Seafresh:\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli\u003ESame Day dispatch on orders received before 1 PM.\u003C\/li\u003E\n\u003Cli\u003EAll packages are carefully hand packed.\u003C\/li\u003E\n\u003Cli\u003EFree delivery on orders above £50, £8 on orders below that amount.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EResponsibly and sustainably sourced.\u003C\/li\u003E\n\u003Cli\u003EAir Blast Frozen at source within 4 hours of being caught.\u003C\/li\u003E\n\u003Cli style=\"text-align: left;\"\u003EWide variety to choose from.\u0026nbsp;\u003C\/li\u003E\n\u003C\/ul\u003E\nDo check them out on their \u003Ca href=\"https:\/\/www.seafreshuk.com\/\" rel=\"\" target=\"_blank\"\u003E\u003Cb\u003Ewebsite\u003C\/b\u003E\u003C\/a\u003E to find out more.\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/www.facebook.com\/seafreshuk\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EFacebook\u003C\/b\u003E\u003C\/a\u003E, \u003Ca href=\"https:\/\/twitter.com\/seafresh\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ETwitter \u003C\/b\u003E\u003C\/a\u003Eand \u003Ca href=\"https:\/\/www.linkedin.com\/company\/seafresh-fishmonger\/\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EInstagram\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ENote \u003C\/b\u003E- Although I was gifted with product free of charge for the \npurposes of review, I was not required to write a positive review in \nexchange, nor would my integrity allow me to recommend anything if I did\n not truly like it. Any and all my opinions are my own entirely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-F8sGKgdakJs\/XiCL1mP4W3I\/AAAAAAACwAA\/95xmwPH9lpsfhCe17Wn9udU11wwoZ-pqACLcBGAsYHQ\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/1.bp.blogspot.com\/-F8sGKgdakJs\/XiCL1mP4W3I\/AAAAAAACwAA\/95xmwPH9lpsfhCe17Wn9udU11wwoZ-pqACLcBGAsYHQ\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8645170063047329459\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/01\/smoky-tomato-garlic-prawns.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8645170063047329459"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8645170063047329459"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/01\/smoky-tomato-garlic-prawns.html","title":"Smoky Tomato \u0026 Garlic Prawns"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-2vt7P2hpgFA\/XiBVzf7ehII\/AAAAAAACv-g\/wQiPDM9VTOAdKLHS9TxgktRQArf5Wef5gCLcBGAsYHQ\/s72-c\/Cover%2BPrawns.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4163523424380206094"},"published":{"$t":"2017-07-05T04:00:00.001+01:00"},"updated":{"$t":"2022-08-31T12:53:40.304+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple lunches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Starters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Creamy Corn Soup"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-MUeIl9irFZU\/WVuU51tkcZI\/AAAAAAABDi0\/yfRJZqs0FAQgIddc8tqs0uvlPzU6p2u2ACLcBGAs\/s1600\/Cover%2BCorn%2BSoup.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1547\" data-original-width=\"1600\" height=\"618\" src=\"https:\/\/3.bp.blogspot.com\/-MUeIl9irFZU\/WVuU51tkcZI\/AAAAAAABDi0\/yfRJZqs0FAQgIddc8tqs0uvlPzU6p2u2ACLcBGAs\/w640-h618\/Cover%2BCorn%2BSoup.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nHave I ever told you about the little old lady I boarded with when I left school and went out to work on my own before I got married?\u0026nbsp; She made the most fantastic corn soup.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESo delicious that forty some odd years later I am still thinking about it.\u0026nbsp; I have yet to find that recipe, but I refuse to stop looking in the meantime on my quest for it, I came across this soup, which is equally as delicious, but in a much different way. \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-LgaMZ3p9K04\/WVuWRWagjaI\/AAAAAAABDjk\/w8eHCbrulVkSl9TvzvTpMIZ8jaPbnUDJgCLcBGAs\/s1600\/Book.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"453\" data-original-width=\"475\" height=\"610\" src=\"https:\/\/1.bp.blogspot.com\/-LgaMZ3p9K04\/WVuWRWagjaI\/AAAAAAABDjk\/w8eHCbrulVkSl9TvzvTpMIZ8jaPbnUDJgCLcBGAs\/w640-h610\/Book.jpg\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe recipe comes from a cookery book I have had on my bookshelf for a number of years now.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EEntitled, From Our House to Yours, comfort food to give and to share, it is a compendium of\u0026nbsp; favourite found recipes which are perfect for gifting, gleaned from a variety of chefs and authors.\u0026nbsp; Its a great book if you can find it!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-vqMT8qTN-V8\/WVuVIyF3lCI\/AAAAAAABDi4\/xRVDBiMIHcc_awCbAgcxG6toME4zQ4aRACLcBGAs\/s1600\/DSCN2803.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1522\" data-original-width=\"1600\" height=\"608\" src=\"https:\/\/3.bp.blogspot.com\/-vqMT8qTN-V8\/WVuVIyF3lCI\/AAAAAAABDi4\/xRVDBiMIHcc_awCbAgcxG6toME4zQ4aRACLcBGAs\/w640-h608\/DSCN2803.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nMy little old ladies soup was more of a chowder in flavour, but rich and creamy.\u0026nbsp; This has more of a Tex Mex savour to it, but is also rich and creamy.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-VsmhZN9PRFk\/WVuVKttAngI\/AAAAAAABDi8\/h06HgiY5FJU9FeT5sibKYd9RgCL9-l4mQCLcBGAs\/s1600\/DSCN2804.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1494\" data-original-width=\"1600\" height=\"596\" src=\"https:\/\/1.bp.blogspot.com\/-VsmhZN9PRFk\/WVuVKttAngI\/AAAAAAABDi8\/h06HgiY5FJU9FeT5sibKYd9RgCL9-l4mQCLcBGAs\/w640-h596\/DSCN2804.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nIt has a bit of a bite from the green jalapeno chili with goes into it, not much, just enough and a slight tartness from lime juice . . .\u0026nbsp; other than those ingredients, everything else is fairly simple.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EVegetable stock (for the vegetarian), corn, celery and leek, with a knob of butter and a bit of seasoning. Simple ingredientd, but wow flavours!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u0026nbsp; \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QsJKuUrl0Y8\/WVuVQE7nwlI\/AAAAAAABDjA\/SjcAlaFk6eMR7FTseZCwYXtJetzafS6HACLcBGAs\/s1600\/DSCN2807.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1528\" data-original-width=\"1600\" height=\"610\" src=\"https:\/\/1.bp.blogspot.com\/-QsJKuUrl0Y8\/WVuVQE7nwlI\/AAAAAAABDjA\/SjcAlaFk6eMR7FTseZCwYXtJetzafS6HACLcBGAs\/w640-h610\/DSCN2807.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nSuggested garnishes were chopped fresh coriander or ripe avocado, but I come from a different school of thought\u0026nbsp; . . . \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ObKz4NMvhyE\/WVuVY9nTeeI\/AAAAAAABDjI\/ZTRYfn7N1Tc-GCaLLpsTQ08j864v_NhZgCLcBGAs\/s1600\/DSCN2808.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1437\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-ObKz4NMvhyE\/WVuVY9nTeeI\/AAAAAAABDjI\/ZTRYfn7N1Tc-GCaLLpsTQ08j864v_NhZgCLcBGAs\/w574-h640\/DSCN2808.JPG\" title=\"Creamy Corn Soup\" width=\"574\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFor me a soup isn't complete unless there is something crisp and cheesy floating on top . . . \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-kkSYCR6Mu4E\/WVuVcW89jzI\/AAAAAAABDjM\/twXoo_ojlz8DMYudEedxncJ3EUfSM6XdACLcBGAs\/s1600\/DSCN2809.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1488\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/4.bp.blogspot.com\/-kkSYCR6Mu4E\/WVuVcW89jzI\/AAAAAAABDjM\/twXoo_ojlz8DMYudEedxncJ3EUfSM6XdACLcBGAs\/w640-h594\/DSCN2809.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nAnd so I baked some cheesy croutes to garnish this. Simply cut buttered slices of bread into whatever shape you want.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI sprinkled it with some Taco seasoning (see my side bar) and then toast in a hot oven.\u0026nbsp; Top with a bit of cheese (I used Pepper Jack for more flavour) and then toast just to melt the cheese.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-WZCpm3-whaw\/WVuVh6ylv8I\/AAAAAAABDjQ\/KXaEuuFy1LYfdDKYiCFvOHa6YdPV2EjawCLcBGAs\/s1600\/DSCN2810.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1552\" data-original-width=\"1600\" height=\"620\" src=\"https:\/\/3.bp.blogspot.com\/-WZCpm3-whaw\/WVuVh6ylv8I\/AAAAAAABDjQ\/KXaEuuFy1LYfdDKYiCFvOHa6YdPV2EjawCLcBGAs\/w640-h620\/DSCN2810.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nThis was some good and a soup I will make again.\u0026nbsp; It would be a great first course for a BBQ.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI can just imagine people sitting down and enjoying it beneath a leafed pagoda while the sun sets and the bees hum . . . ahhh summer pleasures.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt will be especially good when corn is in season.\u0026nbsp; We don't get great corn over here, so I will never have that particular pleasure . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-rlx_l0zSsso\/WVuVojjnKiI\/AAAAAAABDjU\/_XkVMoaO8YQPOt5kXcEP0Gkbo_KY_ikAQCLcBGAs\/s1600\/DSCN2811.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1287\" data-original-width=\"1600\" height=\"514\" src=\"https:\/\/3.bp.blogspot.com\/-rlx_l0zSsso\/WVuVojjnKiI\/AAAAAAABDjU\/_XkVMoaO8YQPOt5kXcEP0Gkbo_KY_ikAQCLcBGAs\/w640-h514\/DSCN2811.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Creamy Corn Soup*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/creamy-corn-soup\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nCreamy and delicious with just a bit of spark. You can use frozen corn if that is all you have, but fresh is always better.\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\nthe white part of 2 large leeks, trimmed, washed and coarsely chopped\u003C\/div\u003E\n1 large stalk of celery, trimmed, washed and diced\u003C\/div\u003E\n1 small green jalapeno chili, trimmed, seeds and veins discarded, and finely chopped\u003C\/div\u003E\n600g of corn niblets (4 cups)\u003C\/div\u003E\n660ml vegetable or chicken stock (3 cups)\u003C\/div\u003E\nthe juice of two limes\u003C\/div\u003E\n440ml of whole milk (2 cups)\u003C\/div\u003E\nsalt and freshly ground black pepper to taste\u003C\/div\u003E\n1\/2 ripe avocado, peeled and chopped to garnish (Optional)\u003C\/div\u003E\nchopped fresh coriander leaf to garnish (cilantro) (Optional)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the butter in a large saucepan.\u0026nbsp; Add the leek, celery and jalapeno.\u0026nbsp; \nCook, stirring occasionally, over low heat until softened without \ncolouring.\u0026nbsp; Add the corn and sweat for several minutes.\u0026nbsp; Add the stock \nand lime juice. Bring to the boil, then reduce to a simmer and simmer, \nuncovered, for 15 minutes.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCarefully blitz until smooth \nin a food processor, or blender, or using an immersion blender. (My \npreferred method.) Return to the stove and slowly whisk in the milk.\u0026nbsp; \nHeat gently until heated through.\u0026nbsp; Season to taste with salt and black \npepper.\u0026nbsp; Serve hot spooned out into bowls with suggested garnishes as \ndesired.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ENote\u003C\/b\u003E - other nice garnishes are chopped chives, sour cream, chopped roasted peppers, salsa, guacamole.\u0026nbsp; Choose as you wish!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ygzsZLoT7Jo\/WVuVwenoVHI\/AAAAAAABDjY\/gJvMD0psPbINmZRWjvD073-ZEJvc3pcKQCLcBGAs\/s1600\/DSCN2812.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1468\" data-original-width=\"1600\" height=\"586\" src=\"https:\/\/4.bp.blogspot.com\/-ygzsZLoT7Jo\/WVuVwenoVHI\/AAAAAAABDjY\/gJvMD0psPbINmZRWjvD073-ZEJvc3pcKQCLcBGAs\/w640-h586\/DSCN2812.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nYou might think its too hot for soup, and maybe where you live it is. We enjoy a lovely temperate climate here in the UK, with very few days that are overly hot like that.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis went down a real treat today when it was cloudy and a brisk breeze was blowing.\u0026nbsp; They say we may get some thunder storms.\u0026nbsp; I haven't been treated to a good one of those in years.\u0026nbsp; Bon Appetit!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4163523424380206094\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/creamy-corn-soup.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4163523424380206094"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4163523424380206094"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/creamy-corn-soup.html","title":"Creamy Corn Soup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-MUeIl9irFZU\/WVuU51tkcZI\/AAAAAAABDi0\/yfRJZqs0FAQgIddc8tqs0uvlPzU6p2u2ACLcBGAs\/s72-w640-h618-c\/Cover%2BCorn%2BSoup.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-9160837668703571902"},"published":{"$t":"2017-06-20T04:00:00.000+01:00"},"updated":{"$t":"2017-06-20T04:00:18.230+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"appetizers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dips and spreads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Starters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"wings"}],"title":{"type":"text","$t":"Spicy Chicken Wings \u0026 Blue Cheese Dressing"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XKfA6lE4228\/WUEw0hJAtYI\/AAAAAAABBSA\/268Rqai0wH4rtoG5bdP1IjrBYqa7rMqZgCLcBGAs\/s1600\/Cover%2Bwings%2Band%2Bdip.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1404\" data-original-width=\"1600\" height=\"560\" src=\"https:\/\/1.bp.blogspot.com\/-XKfA6lE4228\/WUEw0hJAtYI\/AAAAAAABBSA\/268Rqai0wH4rtoG5bdP1IjrBYqa7rMqZgCLcBGAs\/s640\/Cover%2Bwings%2Band%2Bdip.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI love chicken wings and I know I am not alone in this.\u0026nbsp; They are always the first thing to disappear on buffet tables, and I know that at the Chinese All You Can Eat Buffet back home, they are really hard to get your hands on.\u0026nbsp; People just inhale them!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-1ziVFHDCSiU\/WUEw57Yu1aI\/AAAAAAABBSE\/VlEGcJ0fmLkmg0wAT1UjayvOBZmDFkJtACLcBGAs\/s1600\/DSCN2505.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1536\" data-original-width=\"1600\" height=\"614\" src=\"https:\/\/3.bp.blogspot.com\/-1ziVFHDCSiU\/WUEw57Yu1aI\/AAAAAAABBSE\/VlEGcJ0fmLkmg0wAT1UjayvOBZmDFkJtACLcBGAs\/s640\/DSCN2505.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nChicken wings are a relatively inexpensive cut of chicken to buy. You can usually but big packs of them for not a lot in comparison to other cuts.\u0026nbsp; Mind you they are mostly bone, but that's okay.\u0026nbsp; The meat on them is succulent and delicious.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-MdGDTtuc71U\/WUEw6E_iRDI\/AAAAAAABBSI\/nI9MyryY3eIy6svFaeTGqtDqRQ2WzYwRwCLcBGAs\/s1600\/DSCN2506.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1522\" data-original-width=\"1600\" height=\"608\" src=\"https:\/\/4.bp.blogspot.com\/-MdGDTtuc71U\/WUEw6E_iRDI\/AAAAAAABBSI\/nI9MyryY3eIy6svFaeTGqtDqRQ2WzYwRwCLcBGAs\/s640\/DSCN2506.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI used to buy lots of large packs of chicken wings when my children were growing up.\u0026nbsp; It was one way of feeding my hungry lot for not a lot of dosh!\u0026nbsp; I used to just season them all over and bake them long and slow and they were delectable.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-0CZVWsflDYE\/WUExC-n5omI\/AAAAAAABBSM\/cXhiWlYyOeok9zm7Sy2AF2Umg1QJUQ7owCLcBGAs\/s1600\/DSCN2507.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1475\" data-original-width=\"1600\" height=\"588\" src=\"https:\/\/2.bp.blogspot.com\/-0CZVWsflDYE\/WUExC-n5omI\/AAAAAAABBSM\/cXhiWlYyOeok9zm7Sy2AF2Umg1QJUQ7owCLcBGAs\/s640\/DSCN2507.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis recipe here today is a simple one, and so tasty.\u0026nbsp; It makes a great starter for those summer get togethers with your friends and family.\u0026nbsp; The chicken has a lovely zippy flavour that goes wonderfully with that creamy blue cheese dressing.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-13LClZSosbc\/WUExUUtQUdI\/AAAAAAABBSU\/vwvO0KdcWGgz4f3kjfzXfF1c-iv-hsXhgCLcBGAs\/s1600\/DSCN2509.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1384\" data-original-width=\"1600\" height=\"552\" src=\"https:\/\/2.bp.blogspot.com\/-13LClZSosbc\/WUExUUtQUdI\/AAAAAAABBSU\/vwvO0KdcWGgz4f3kjfzXfF1c-iv-hsXhgCLcBGAs\/s640\/DSCN2509.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou do need to start them the wings marinating the night before you make them to impregnate them with the most flavour that you can.\u0026nbsp; They are spicy but not overly so.\u0026nbsp; I would say they are just right.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-5a9y2KiSe6s\/WUExRXLKlbI\/AAAAAAABBSQ\/SrgKHAJ-1wEfm-oCHdBkeT20gObGRyx5ACLcBGAs\/s1600\/DSCN2510.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1545\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-5a9y2KiSe6s\/WUExRXLKlbI\/AAAAAAABBSQ\/SrgKHAJ-1wEfm-oCHdBkeT20gObGRyx5ACLcBGAs\/s640\/DSCN2510.JPG\" width=\"618\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;I am not a fan of food that bites back.\u0026nbsp; Your food should never be so hot or spicy that you can't tastte what you are actually eating. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-kZIw3NpLEaI\/WUExYiEjFNI\/AAAAAAABBSY\/WH380C_2BNo5PEAmUQCdof6Lar9VjrSZACLcBGAs\/s1600\/DSCN2511.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1546\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-kZIw3NpLEaI\/WUExYiEjFNI\/AAAAAAABBSY\/WH380C_2BNo5PEAmUQCdof6Lar9VjrSZACLcBGAs\/s640\/DSCN2511.JPG\" width=\"618\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThese are just right. You get a nice amount of heat and spice without it being over the top. Of course if you want yours even hotter, you can add more spice if you like.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-B160IqH3syc\/WUExn9I1AWI\/AAAAAAABBSg\/b2qyyW00or8kMoxIWVfAHUsuizYFOSd7gCLcBGAs\/s1600\/DSCN2512.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1582\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-B160IqH3syc\/WUExn9I1AWI\/AAAAAAABBSg\/b2qyyW00or8kMoxIWVfAHUsuizYFOSd7gCLcBGAs\/s640\/DSCN2512.JPG\" width=\"632\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Spicy Chicken Wings with Blue Cheese Dressing*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nA starter for 4\u003Ci\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spicy-chicken-wings-with-blue-cheese\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nThese\n lovely little bites are spicy and the dressing sumptuous. Pass plenty \nof napkins.\u0026nbsp; You will want to marinate the chicken the night before you \nwant to serve them.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Chicken:\u003C\/b\u003E\u003C\/div\u003E\n12 to 16 chicken wings\u003C\/div\u003E\n2 tsp toasted sesame oil\u003C\/div\u003E\n1 heaped TBS black treacle or blackstrap molasses\u003C\/div\u003E\n1 heaped TBS golden syrup\u003C\/div\u003E\n(Alternately you can use 2 heaped TBS molasses, which will replace both the treacle and golden syrups)\u003C\/div\u003E\n2 TBs ketchup\u003C\/div\u003E\nthe juice of 1 lime\u003C\/div\u003E\n1 thumb freshy grated ginger root\u003C\/div\u003E\n2 cloves garlic, peeled and crushed\u003C\/div\u003E\n1 tsp cayenne pepper or to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the dressing:\u003C\/b\u003E\u003C\/div\u003E\n3 TBS sour cream\u003C\/div\u003E\n6 TBS good quality mayonnaise\u003C\/div\u003E\n2 tsp Worcestershire sauce\u003C\/div\u003E\n1\/4 tsp crushed garlic\u003C\/div\u003E\nfine sea salt and freshly ground black pepper\u003C\/div\u003E\n85g good quality blue cheese, crumbled (3 ounces)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-28JLlOUiW0I\/WUExvxSDZXI\/AAAAAAABBSk\/ReA9BHDLO7oSPxIVxAp1RnUbPJHIJ-INQCLcBGAs\/s1600\/DSCN2513.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1366\" data-original-width=\"1600\" height=\"546\" src=\"https:\/\/1.bp.blogspot.com\/-28JLlOUiW0I\/WUExvxSDZXI\/AAAAAAABBSk\/ReA9BHDLO7oSPxIVxAp1RnUbPJHIJ-INQCLcBGAs\/s640\/DSCN2513.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPut the chicken into a large zip lock bag.\u0026nbsp; Combine the \nmarinade ingredients and pour over the chicken in the bag.\u0026nbsp; Zip the bag \nclosed and squelch the chicken around in the bag to coat.\u0026nbsp; Place on a \nplate and leave in the refrigerator to marinate overnight, giving them a\n squelch around every now and then.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EWhick all of the \ningredients together for the dressing.\u0026nbsp; Be judicious with the salt as \nthe cheese is salty.\u0026nbsp; Taste and adjust as required. Place into a covered\n dish and chill until needed.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EWhen you are ready to cook, \nbring the chicken to room temperature.\u0026nbsp; Preheat the oven to 140*C\/300*F\/\n gas mark 1. LIne a large baking tray with a double layer of foil.\u0026nbsp; Tip \nthe wings out onto the tray in a single layer and poru over the \nmarinade.\u0026nbsp; Cook for 2 hours, turning them every now and again to make \nsure they don't stick and dry out.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EServe heaped on a platter with the bowl of dressing so everyone can help themselves. \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-PE8-u3VOKwo\/WUEx1yDT8lI\/AAAAAAABBSo\/E89N7Bkmw1EUT7ao6ZUcdiQadi8l6LP7gCLcBGAs\/s1600\/DSCN2514.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1523\" data-original-width=\"1600\" height=\"608\" src=\"https:\/\/1.bp.blogspot.com\/-PE8-u3VOKwo\/WUEx1yDT8lI\/AAAAAAABBSo\/E89N7Bkmw1EUT7ao6ZUcdiQadi8l6LP7gCLcBGAs\/s640\/DSCN2514.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou can also use minced a minced fresh red chili pepper if you want, just discard the ribs and seeds, prior to mincing (and wear gloves!), or you can use crushed chili pepper flakes.\u0026nbsp; All work well.\u0026nbsp;\u0026nbsp; Bon Appetit!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9160837668703571902\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/spicy-chicken-wings-blue-cheese-dressing.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9160837668703571902"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9160837668703571902"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/spicy-chicken-wings-blue-cheese-dressing.html","title":"Spicy Chicken Wings \u0026 Blue Cheese Dressing"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-XKfA6lE4228\/WUEw0hJAtYI\/AAAAAAABBSA\/268Rqai0wH4rtoG5bdP1IjrBYqa7rMqZgCLcBGAs\/s72-c\/Cover%2Bwings%2Band%2Bdip.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7293552293825926822"},"published":{"$t":"2017-06-01T04:00:00.000+01:00"},"updated":{"$t":"2017-06-01T04:00:41.582+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"light lunches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Starters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Warm Salads"}],"title":{"type":"text","$t":"Lime \u0026 Caper Dressed Halloumi Cheese"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-RWHlQGr_OmE\/WS7HOoAwkII\/AAAAAAAA_Uw\/9wKckpx5ZHkLXSucbK8Tb6O2PDdaX4bYQCLcB\/s1600\/cover.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1553\" data-original-width=\"1600\" height=\"387\" src=\"https:\/\/1.bp.blogspot.com\/-RWHlQGr_OmE\/WS7HOoAwkII\/AAAAAAAA_Uw\/9wKckpx5ZHkLXSucbK8Tb6O2PDdaX4bYQCLcB\/s400\/cover.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWe are having another week of gorgeous weather here in the UK, which is great as the children are all off on half term, well in England and Wales at any rate.\u0026nbsp; I have been taking advantage of the warmer temps and preparing lots of lovely salad type of meals for us.\u0026nbsp; This is a salad I had not made in a number of years, and all of a sudden I got a craving for it.\u0026nbsp; Fried Halloumi Cheese, with a Lime and Caper Dressing.\u0026nbsp; Fried cheese??? Yes!! Why not!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-BdBJERRbeUk\/WS7EUC_up1I\/AAAAAAAA_Tg\/5zPX0tb_cAkM4vNS3knD7IXO3z5SBT5XgCEw\/s1600\/DSCN2161.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1519\" data-original-width=\"1600\" height=\"378\" src=\"https:\/\/1.bp.blogspot.com\/-BdBJERRbeUk\/WS7EUC_up1I\/AAAAAAAA_Tg\/5zPX0tb_cAkM4vNS3knD7IXO3z5SBT5XgCEw\/s400\/DSCN2161.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHalloumi or hellim is a Cypriot semi-hard and unripened brined cheese which is created from a mixture of goat's and sheep's milk.\u0026nbsp; Nowadays, you will often find it containing cow's milk, but authentically it does not.\u0026nbsp; It has a high melting point, which makes it perfect for frying or grilling because it holds its shape well. We really like it, and it is perfect done this way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ABDaudHlkw8\/WS7Frt7TUDI\/AAAAAAAA_Tw\/DR0TeWI0FrIQiJUpGj6j1_gBiDDQCj2BQCEw\/s1600\/DSCN2162.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1461\" data-original-width=\"1600\" height=\"365\" src=\"https:\/\/1.bp.blogspot.com\/-ABDaudHlkw8\/WS7Frt7TUDI\/AAAAAAAA_Tw\/DR0TeWI0FrIQiJUpGj6j1_gBiDDQCj2BQCEw\/s400\/DSCN2162.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nI can take no credit for this recipe.\u0026nbsp; It has been adapted from one by one of my favourite cookery writers here in the UK, \u003Ca href=\"https:\/\/en.wikipedia.org\/wiki\/Delia_Smith\" target=\"_blank\"\u003E\u003Cb\u003EDelia Smith\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; You might not be familiar with her in North America, but over here she is at least as popular, if not more than is Mary Berry, who I know you will be familiar with due to the GBBO.\u0026nbsp; In fact, Delia is so popular here that she has what might be called the \"Oprah\" effect on products, both in the way of food ingredients, and in cooking utensils!\u0026nbsp; She was one of the first cooks over here on the Television that I watched.\u0026nbsp; She is very, very good and so are her recipes.\u0026nbsp; In fact, they are pretty fail proof.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pEzIyEn63Lw\/WS7F2v8oMGI\/AAAAAAAA_T8\/Bbkcw1hELPscWRWSJQzDUkFIWOZn9kcKwCEw\/s1600\/DSCN2163.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1388\" data-original-width=\"1600\" height=\"346\" src=\"https:\/\/1.bp.blogspot.com\/-pEzIyEn63Lw\/WS7F2v8oMGI\/AAAAAAAA_T8\/Bbkcw1hELPscWRWSJQzDUkFIWOZn9kcKwCEw\/s400\/DSCN2163.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nWhat she does is take simple quality ingredients and shows you how to make the best and most of them, with foolproof methods. She has been a great example to me in that way.\u0026nbsp; If Delia can cook them, then just about anyone can!\u0026nbsp; I like that.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-qbhxuiSCqI8\/WS7F1ifNtEI\/AAAAAAAA_T4\/Wmjk-6QdiWAMAODtgL9mPIsCvfkXEOTPQCEw\/s1600\/DSCN2164.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1594\" data-original-width=\"1600\" height=\"397\" src=\"https:\/\/3.bp.blogspot.com\/-qbhxuiSCqI8\/WS7F1ifNtEI\/AAAAAAAA_T4\/Wmjk-6QdiWAMAODtgL9mPIsCvfkXEOTPQCEw\/s400\/DSCN2164.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nI think it can be a pretty pricey cheese in North America, however, but as a treat, well worth the price.\u0026nbsp; Over here it is quite affordable, at least pre-Brexit, we will see about afterwards.\u0026nbsp; It has a texture which is quite similar to a good Mozzarella or a string cheese.\u0026nbsp; Its salty and tangy and quite similar in flavour to Feta I would say, but it really comes into its own when you fry it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Mz63rkaF5yg\/WS7GBMEW2EI\/AAAAAAAA_UI\/qhQIw0KqXwYmDaIBv6MfVKa9SxY34n0uQCEw\/s1600\/DSCN2165.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1583\" data-original-width=\"1600\" height=\"395\" src=\"https:\/\/1.bp.blogspot.com\/-Mz63rkaF5yg\/WS7GBMEW2EI\/AAAAAAAA_UI\/qhQIw0KqXwYmDaIBv6MfVKa9SxY34n0uQCEw\/s400\/DSCN2165.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou end up with a cheese which has a crisp and golden crust and a semi firm centre with just a touch of goo.\u0026nbsp; In short, it is unbelievably gorgeous!\u0026nbsp; I just love it. This beautiful Lime and Caper Vinagrette Dressing is the perfect way to show it off.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-2a4jsBWYPsY\/WS7GjDnMazI\/AAAAAAAA_UQ\/5PkPYXPsMyQ70rg6Wy0MyzhmutLIB1fVACEw\/s1600\/DSCN2166.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1530\" data-original-width=\"1600\" height=\"382\" src=\"https:\/\/3.bp.blogspot.com\/-2a4jsBWYPsY\/WS7GjDnMazI\/AAAAAAAA_UQ\/5PkPYXPsMyQ70rg6Wy0MyzhmutLIB1fVACEw\/s400\/DSCN2166.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nOnce again, simple ingredients done well . . . lime (both the zest and the juice), white wine vinegar, capers, good fruity extra virgin olive oil, chopped fresh coriander (cilantro),\u0026nbsp; grainy Dijon,\u0026nbsp; some seasoning and, ta da!\u0026nbsp; Bob's your Uncle!!\u0026nbsp; I like to add a touch of sugar myself, but that is just me.\u0026nbsp; It takes off some of the edge from the tartness of the lime and the capers.\u0026nbsp; I have also used Chinese Rice Wine Vinegar in the past with most delicious results.\u0026nbsp; Make sure you have plenty of crusty bread to serve with it as well, so you can sop up all of that lovely dressing!\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-5bZTrk4HY9w\/WS7GoPLBnWI\/AAAAAAAA_UY\/ySPH94HCR3cb9nlVDzEEA1asXeF4Izr9wCEw\/s1600\/DSCN2167.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1466\" data-original-width=\"1600\" height=\"366\" src=\"https:\/\/2.bp.blogspot.com\/-5bZTrk4HY9w\/WS7GoPLBnWI\/AAAAAAAA_UY\/ySPH94HCR3cb9nlVDzEEA1asXeF4Izr9wCEw\/s400\/DSCN2167.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nWhat you have here is a very enjoyable salad that works beautifully as a light lunch for two, or as a starter course for more people when you are entertaining.\u0026nbsp; I really hope you will try it.\u0026nbsp; It's fabulous!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-4dAdwEaWFe8\/WS7GqBGrwwI\/AAAAAAAA_Uc\/7Yrf61-zKPErUOBDq6ssrCzf-zoerL10gCEw\/s1600\/DSCN2168.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1579\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-4dAdwEaWFe8\/WS7GqBGrwwI\/AAAAAAAA_Uc\/7Yrf61-zKPErUOBDq6ssrCzf-zoerL10gCEw\/s400\/DSCN2168.JPG\" width=\"393\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lime \u0026amp; Caper Dressed Halloumi Cheese*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2 as a light lunch\u003C\/div\u003E\nor 4 as a starter\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lime-caper-dressed-halloumi-cheese\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThis\n is a lovely and light summer lunch or starter.\u0026nbsp; The dressing is \nparticularly good and really helps to bring out the best of this tasty \ncheese.\u0026nbsp; Fried cheese?\u0026nbsp; Why, yes! A good crusty bread on the side is \nvery nice for sopping up any extra dressing.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the dressing:\u003C\/b\u003E\u003C\/div\u003E\nthe juice and zest of one well washed lime\u003C\/div\u003E\n1 TBS white wine vinegar\u003C\/div\u003E\n1 heaped TBS of non-pareil capers, rinsed and drained\u003C\/div\u003E\n1 small clove of garlic, peeled and minced\u003C\/div\u003E\n1 heaped tsp of grainy Dijon mustard\u003C\/div\u003E\n1 heaped TBS chopped fresh coriander leaf (cilantro)\u003C\/div\u003E\n2 TBS extra virgin olive oil\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the cheese:\u003C\/b\u003E\u003C\/div\u003E\n1 halloumi cheese\u003C\/div\u003E\n2 TBS well seasoned plain flour\u003C\/div\u003E\n2 TBS olive oil for frying\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTake\n the cheese out of its packaging.\u0026nbsp; Pat it dry with some paper kitchen \ntoweling.\u0026nbsp; Using a sharp knife, cut it into 8 equal slices, including \nthe ends.\u0026nbsp; Prepare the dressing by whisking all of the ingredients \ntogether.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTake the slices of cheese and coat \nthem lightly in the seasoned flour on both sides.\u0026nbsp; Set on a plate to \nwait while you heat the oil. Heat the oil over medium high heat in a \nlarge skillet. Add the cheese slices, cut and floured sides down in a \nsingle layer.\u0026nbsp; Cook for about one minute until golden brown then flip \nover and brown on the other side.\u0026nbsp; Serve immediately on warm plates with\n some of the vinagrette drizzled over top.\u0026nbsp; Pass the remaining \nvinaigrette at the table.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-cTmY9LR-xm8\/WS7G7jv_NjI\/AAAAAAAA_Uk\/2vc2i1bLZ8kbajLZrip54vo0NURu8PSpwCEw\/s1600\/DSCN2169.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1426\" data-original-width=\"1600\" height=\"356\" src=\"https:\/\/2.bp.blogspot.com\/-cTmY9LR-xm8\/WS7G7jv_NjI\/AAAAAAAA_Uk\/2vc2i1bLZ8kbajLZrip54vo0NURu8PSpwCEw\/s400\/DSCN2169.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nI have done a bit of research and found that in America at least you could consider some of the Mexican cheeses which don't melt when heated, such as Queso Blanco or Asadero if you find it impossible to get Halloumi Cheese.\u0026nbsp; Bon Appetit! \u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7293552293825926822\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/lime-caper-dressed-halloumi-cheese.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7293552293825926822"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7293552293825926822"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/lime-caper-dressed-halloumi-cheese.html","title":"Lime \u0026 Caper Dressed Halloumi Cheese"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-RWHlQGr_OmE\/WS7HOoAwkII\/AAAAAAAA_Uw\/9wKckpx5ZHkLXSucbK8Tb6O2PDdaX4bYQCLcB\/s72-c\/cover.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7509529965343258934"},"published":{"$t":"2013-04-08T04:00:00.000+01:00"},"updated":{"$t":"2013-04-08T04:00:04.565+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"light lunches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Starters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Asparagus Tarts"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo SAM_5880_zpsf36f079a.jpg\" border=\"0\" height=\"364\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5880_zpsf36f079a.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was shopping in Aldi (the Which Grocery Retailer of the year 2012 and a very inexpensive shop to shop in) the other day when I picked up some British Asparagus that was marked at 50% of the regular price.\u0026nbsp; And it was Asparagus tips and the thin new season tender ones to boot!\u0026nbsp; Score!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5882_zps48586065.jpg\" border=\"0\" height=\"379\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5882_zps48586065.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs soon as I saw it I had in mind that I wanted to make some Asparagus Tarts with it.\u0026nbsp;\u0026nbsp; The Toddster is a pie man and when I can disguise vegetables that aren't peas and carrots in the form of a tart I am happy, and he is happy and all is right with the world.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5883_zps7e4fab6b.jpg\" border=\"0\" height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5883_zps7e4fab6b.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI normally always have puff pastry in the freezer or refrigerator.\u0026nbsp; It comes in very handy. \u0026nbsp; I usually buy it fresh when it's on special and then if it gets close to it's sell buy date and I haven't used it, I bang it into the freezer.\u0026nbsp; My motto is you can never have too much puff pastry to hand! \u0026nbsp; If you have a packet of puff pastry . . . you have a meal in waiting.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5884_zpsd364349c.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5884_zpsd364349c.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese beautiful little tarts are so very easy to make.\u0026nbsp; You simply shape, brush and bake.\u0026nbsp; Then you punch down the centres, spread them with a bit of salad cream, lay on cheese and the asparagus, sprinkle with some olive oil and salt and pepper and bake some more . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5891_zpsce73d761.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5891_zpsce73d761.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThen when the crust is all perfectly crisp and brown . . . and the asparagus is perfectly roasted crispy tender . . . you sprinkle them with a bit of Parmesan and bake them again just until it melts.\u0026nbsp; I love Parmesan cheese . . . it packs a lot of punch and you don't have to use tons of it to get some flavour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5894_zps55aa8b0e.jpg\" border=\"0\" height=\"353\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5894_zps55aa8b0e.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to drizzle the finished tart with a bit of French Dressing or some White Balsamic for some extra flavour. \u0026nbsp; The end result is a fabulous tart with lovely crisp pastry, beautifully and perfectly cooked asparagus . . . easy to create, quick to make . . . and they are something which you would not be ashamed to serve to even your most discerning guests.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5896_zpsa493935d.jpg\" border=\"0\" height=\"340\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5896_zpsa493935d.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can serve them on a bed of Baby Salad Greens or not as you wish . . . most impressive.\u0026nbsp; They are not a lot of work, and everybody's happy.\u0026nbsp; You can't ask for much more than that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOhhh . . . I do so love Asparagus season . . . it's very early in it now, so thankfully I have quite a few more weeks to enjoy it!\u0026nbsp; Yippee!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5881_zps536ac0f4.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5881_zps536ac0f4.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Asparagus Tarts*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/asparagus-tarts\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeautiful fresh spring\n Asparagus atop a crisp bed of flaky pastry, salad cream and cheese.\u0026nbsp; \nDeliciously easy!\u0026nbsp; An excellent first course or light lunch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI packet of ready roll, all butter puff pastry\u003Cbr \/\u003E\n6 TBS of salad cream (I used the chive and onion flavored one)\u003Cbr \/\u003E\n6 slices of Jarlsberg cheese\u003Cbr \/\u003E\n2 packets of Asparagus tips, washed and trimmed (enough to lay out\u003Cbr \/\u003E\non top of each tart in even measure)\u003Cbr \/\u003E\na bit of olive oil to drizzle\u003Cbr \/\u003E\n1 small free range egg beaten with 1 tsp water\u003Cbr \/\u003E\nflaked sea salt and coarsely ground black pepper\u003Cbr \/\u003E\n3 - 4 TBS coarsely grated Parmesan Cheese\u003Cbr \/\u003E\nPrepared French Dressing, or White Balsamic vinegar to drizzle\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5897_zps761b7173.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5897_zps761b7173.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Line a large baking tray with \nbaking parchment.\u0026nbsp;\u0026nbsp; Unroll your puff pastry and cut into six equally \nsized rectangles.\u0026nbsp; Place them a few inches apart on the baking tray. \nUsing a sharp knife, cut a thin border around the circumference of each,\n taking care not to cut all the way through.\u0026nbsp; Using a fork prick the \ninsides of the rectangles all over.\u0026nbsp;\u0026nbsp; Brush the border with a bit of the\n egg wash.\u0026nbsp;\u0026nbsp; Bake in the heated oven for 10 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove from the \noven and carefully punch down the pastry in the middle with the back of a\n spoon. Spread each tart with 1 TBS of the salad cream and top with a \nslice of Jarlsberg.\u0026nbsp; Lay out the asparagus evenly spaced across each \ntart, toe to tail.\u0026nbsp; Drizzle with a bit of olive oil and sprinkle with \nsalt and pepper.\u0026nbsp; Return to the oven and bake for about 10 minutes \nlonger, until the pastry is golden brown and the asparagus is lightly \nroasted, but still crisp.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5898_zpsbff750eb.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5898_zpsbff750eb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSprinkle some of the Parmesan cheese over \ntop of each tart.\u0026nbsp; Bang back into the oven for 2 or 3 minutes to melt \nthe Parmesan.\u0026nbsp;\u0026nbsp; Serve hot and drizzled with a bit of French Dressing or \nWhite Balsamic Vinegar.\u0026nbsp;\u0026nbsp; Delicious!\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp; you can also serve these on a bed of baby spring salad greens."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7509529965343258934\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/04\/asparagus-tarts.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7509529965343258934"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7509529965343258934"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/04\/asparagus-tarts.html","title":"Asparagus Tarts"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7252045486567927021"},"published":{"$t":"2013-04-05T04:00:00.000+01:00"},"updated":{"$t":"2013-04-05T04:00:04.473+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Caring for Your knives"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Light Suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"onions"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Starters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"French Onion Tarts and Good Knives"},"content":{"type":"html","$t":"\u003Cimg height=\"266\" id=\"irc_mi\" src=\"http:\/\/www.edenwebshops.co.uk\/productimages\/photogallery\/photos\/eden-classic-damast-messenset-EQ2030-S01-d1.jpg\" style=\"margin-top: 47px;\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I was recently contacted by the Kato Group and asked if I would like to test out one of their Eden Classic Damast Knives.\u0026nbsp; I said absolutely.\u0026nbsp; I have had a Damast Classic Santoku knife for a couple of years now and it is my favourite knife.\u0026nbsp; I have always loved the way it feels in my hand and the weight of it.\u0026nbsp; I have also always loved it's performance, but more about that later . . . \u003Cimg height=\"266\" id=\"irc_mi\" src=\"http:\/\/www.knivesandtools.nl\/productimages\/photogallery\/photos\/eden-quality-classic-damast-koksmes-eq2030-020-d2.jpg\" style=\"margin-top: 47px;\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Eden Quality Classic Damast series is manufactured from Japanese Damast stainless steel with a core of hardened VG-10 steel.\u0026nbsp; VG-10 steel is generally considered to be one of the best kinds of stainless steel in the production of good knives.\u0026nbsp; Hardened up to 60 HRc, which means that you will have supreme cutting performance for a very long time along with easy resharpening.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDamast steel consists of a large number of layers of various types of steel, all forged together, which produce an attractive wavy pattern, and great protection against corrosion.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Damast Series of knives feature blades that are thin enough to provide the cook with excellent cutting performance, and yet thick enough to provide for strength in performance.\u0026nbsp; I love the handles of these knives.\u0026nbsp; They are made of a composite created from fabric and resin, which not only looks great, but feels great in the hand, providing an excellent grip.\u0026nbsp; Like I said, I love my Santoku knife very much.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI\u0026nbsp; have a new favourite in this 8 inch Chef's knife they sent to me.\u0026nbsp; I already had another brand of Chef's knife and in using this Damast one this week, I have found it to be far superior to the one I already had.\u0026nbsp; A Chef's knife is a great all rounder knife.\u0026nbsp; If you can only afford one good knife, this is the one to buy as it works well for most common cutting jobs in the kitchen, with the exception of perhaps boning, paring or carving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5837_zpse0e389f6.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5837_zpse0e389f6.jpg\" width=\"373\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had the Toddster take a photo of me using the correct finger stance for safe cutting in the kitchen.\u0026nbsp; You want to curl your knuckles over what you are cutting, whilst maintaining a strong grip with your fingertips.\u0026nbsp; Your knuckles will provide a safe barrier between your fingertips and the knife.\u0026nbsp; I remember when we were learning cutting on my first day in Culinary school, I was told I had great knife skills.\u0026nbsp;\u0026nbsp; I remember feeling very pumped about that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs any good chef or cook knows, your best friend in the kitchen is a good knife, or knives.\u0026nbsp; They can also be your worst enemy, so its important that you handle them with respect and use them correctly.\u0026nbsp; I remember my mother almost cutting her thumb off with a dull chef's knife when she was cutting some ham way back when I was just six years old.\u0026nbsp; There was blood everywhere.\u0026nbsp; It was really scary and she still bears the scars.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;There are a few rules which if you\u0026nbsp; follow them, will insure that you can achieve a professional \"Best\" peformance with them each time you use them.\u0026nbsp; The most dangerous tool in the kitchen is a dull knife\u0026nbsp; It is important that you keep your knives sharp and in good condition.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003Ewhen carrying knives, the points must be held downwards.\u003C\/li\u003E\n\u003Cli\u003Eknives on the table must be placed flat and not project over the edge of the table.\u003C\/li\u003E\n\u003Cli\u003Ewhen using knives, concentrate on the job in hand.\u003C\/li\u003E\n\u003Cli\u003Ekeep knives sharp and use the correct knife for the correct purpose\u003C\/li\u003E\n\u003Cli\u003Eafter use, always wipe the knife, blade away from the hand.\u003C\/li\u003E\n\u003Cli\u003Ekeep knife handles clean and do not leave in the sink.\u003C\/li\u003E\n\u003Cli\u003Enever misuse knives.\u0026nbsp; After each use wash, rinse dry and put away safely. \u003C\/li\u003E\n\u003C\/ul\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5839_zps069e0154.jpg\" border=\"0\" height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5839_zps069e0154.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYesterday\u0026nbsp; I found myself with several bags of brown cooking onions which needed using up, and so I decided I wanted to make something which would use some of them in a tasty way.\u0026nbsp; I have always been a big fan of French Onion Soup . . . ever since I tasted my first ever bowl of it, created by my friend Julia when we were both students at University.\u0026nbsp;\u0026nbsp; I had never even heard of French Onion Soup before she made it for me.\u0026nbsp; It was love at first slurp!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Yesterday I decided to take those same flavours of French Onion Soup and turn them into tasty individual serving sized tarts.\u0026nbsp;\u0026nbsp; Slow cooked and caramelized onions . . . with just a hint of beef and booze.\u0026nbsp; But how to get that in a tart . . . without it being too soupy . . . thereby rendering the pastry soggy . . . the pastry had to stay crisp.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5840_zpsa4b6a3f3.jpg\" border=\"0\" height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5840_zpsa4b6a3f3.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThat was easily accomplished by slowly sauteeing the onions with just a hint of beefy stock concentrate, butter, olive oil and a splash of calvados, some dried thyme and a bay leaf.\u0026nbsp;\u0026nbsp; I added some finely chopped banana shallot and garlic for an added depth of flavour . . . and when the mixture had all cooked down so that it was almost jammy . . . and nicely caramelized, I turned out the burner, stirred in some Parmesan Cheese, melting it into all of that oniony deliciousness.\u0026nbsp; After letting it cool down to room temperature I divided it amongst four individual casserole dishes I had lined with all butter puff pastry . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5842_zpsd3187f51.jpg\" border=\"0\" height=\"389\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5842_zpsd3187f51.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the things I love about a good bowl of French Onion Soup is that crunchy crouton on top and all of that gorgeous cheese . . . toasted just so\u0026nbsp; and laying afloat on the top of it all.\u0026nbsp; I am not particularly fond of TOO much cheese.\u0026nbsp; I have had it in restaurants before where it was almost impossible to eat for the cheese . . . far too much, so much that you are almost gagging in trying to chew and swallow it.\u0026nbsp; That's not good.\u0026nbsp; There is such a thing as too much . . .\u0026nbsp; I topped my tarts with some crisp buttery cracker crumbs, which gave a bit of crunch and a slice of Jarlsburg, along with a light dusting of more grated Parmesan.\u0026nbsp; Parmesan is a fabulous cheese, which delivers a lot of great flavour without you having to use too much of it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5844_zpsd3338b0b.jpg\" border=\"0\" height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5844_zpsd3338b0b.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I am making something savory with puff pastry, I always like to glaze the edges with a bit of milk and then add the extra pleasure of a bit of crunch and bite by sprinkling them with a bit of coarsely cracked black pepper and some sea salt flakes.\u0026nbsp; Not only does it look good, but it also tastes fabulous.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5846_zpsb7172147.jpg\" border=\"0\" height=\"355\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5846_zpsb7172147.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh my but this all worked together fabulously . . . we had that crisp and buttery flaky crust from the puff pastry . . . filled with rich and well flavoured jammy textures onions . . . topped with oozing cheese and tasty crunch.\u0026nbsp;\u0026nbsp; We both enjoyed these so much and they are now on my list of favourites.\u0026nbsp; I can tell you in all honesty . . . I WOULD serve these to company.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5849_zps3fd85c5c.jpg\" border=\"0\" height=\"385\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5849_zps3fd85c5c.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNo question about it . . . and the preparation was all made so much easier by being able to use this beautiful new knife.\u0026nbsp; I do hope you will give them a try. \u0026nbsp; This is dinner party fare . . . made easy.\u0026nbsp; I think your guests would be most impressed at the very least.\u0026nbsp; On their own they would make a beautiful starter.\u0026nbsp; Accompanied with some vegetables and a salad, a very tasty main.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5845_zps9d9ce329.jpg\" border=\"0\" height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5845_zps9d9ce329.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*French Onion Tarts*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 4 single serving tarts\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/Home\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYour favourite soup in a tart.\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 sheet of all butter puff pastry, thawed if frozen\u003Cbr \/\u003E\n6 medium brown onions, peeled and thinly sliced\u003Cbr \/\u003E\n1 banana shallot, peeled and finely chopped\u003Cbr \/\u003E\n2 cloves of garlic, peeled and crushed\u003Cbr \/\u003E\n1 TBS butter\u003Cbr \/\u003E\n1 TBS olive oil\u003Cbr \/\u003E\n1 tsp dried thyme\u003Cbr \/\u003E\n1 bay leaf, broken in half\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper\u003Cbr \/\u003E\n2 TBS calvados (apple brandy)\u003Cbr \/\u003E\n1 tsp liquid beef stock extract\u003Cbr \/\u003E\n8 TBS finely grated Parmesan cheese\u003Cbr \/\u003E\n4 slices of Jarlsberg or Gruyere Cheese\u003Cbr \/\u003E\n8 buttery round crackers\u003Cbr \/\u003E\nTo finish:\u003Cbr \/\u003E\nsome milk\u003Cbr \/\u003E\ncoarsely ground black pepper\u003Cbr \/\u003E\nsea salt flakes\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5854_zps4e8bc99b.jpg\" border=\"0\" height=\"391\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5854_zps4e8bc99b.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt\n the butter, together with the oil in a large skillet.\u0026nbsp; Add the onions, \ngarlic, shallot, thyme, bay leaf and black pepper to taste.\u0026nbsp;\u0026nbsp; Cook over \nmedium heat, stirring occasionally, until the onions begin to soften and\n caramelize.\u0026nbsp; Stir in the calvados and beef stock.\u0026nbsp; Stir in\u0026nbsp; half of the\n grated Parmesan cheese.\u0026nbsp; Remove the bay leaf.\u0026nbsp; Taste and adjust \nseasoning as required, adding salt and pepper if needed.\u0026nbsp; Set aside to \ncool somewhat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Have\n ready four tart tins of small shallow single serving casserole \ndishes.\u0026nbsp;\u0026nbsp; Butter them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5855_zpsab940891.jpg\" border=\"0\" height=\"365\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5855_zpsab940891.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut the puff pastry into four \nrectangles.\u0026nbsp;\u0026nbsp; Press these rectangles down into the buttered dishes.\u0026nbsp;\u0026nbsp; \nAllowing some overhang and pinching it somewhat in the corners \ndecoratively.\u0026nbsp;\u0026nbsp; Divide the onion mixture equally amongst the four \ndishes.\u0026nbsp;\u0026nbsp; Crumble 1 cracker over top of each.\u0026nbsp; Top with a slice of \nJarlsberg or Gruyere cheese.\u0026nbsp; Crumple another cracker on top of each \nagain.\u0026nbsp; Sprinkle with the remaining Parmesan cheese.\u0026nbsp; Brush the corners \nof the pastry with a bit of milk and sprinkle decoratively with some \ncoarse black pepper and sea salt flakes.\u0026nbsp; Place the four dishes on a \nbaking tray and bang the tray into the oven.\u0026nbsp;\u0026nbsp; Bake for 15 to 20 \nminutes, until golden brown and the cheese is gooey.\u0026nbsp;\u0026nbsp; Serve hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to the \u003Ca href=\"http:\/\/www.edenwebshops.co.uk\/en\/ct\/eden-quality-kitchen-knives.htm\" target=\"_blank\"\u003E\u003Cb\u003EKato Group and Eden\u003C\/b\u003E\u003C\/a\u003E for sending me this fabulous knife.\u0026nbsp; You can check them out for yourself\u003Ca href=\"http:\/\/www.edenwebshops.co.uk\/en\/ct\/eden-quality-kitchen-knives.htm\" target=\"_blank\"\u003E\u003Cb\u003E here. \u003C\/b\u003E\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7252045486567927021\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/04\/french-onion-tarts-and-good-knives.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7252045486567927021"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7252045486567927021"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/04\/french-onion-tarts-and-good-knives.html","title":"French Onion Tarts and Good Knives"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-678411413853089949"},"published":{"$t":"2012-08-29T04:00:00.005+01:00"},"updated":{"$t":"2012-08-30T12:47:02.099+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pizza"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Starters"}],"title":{"type":"text","$t":"Pear, Stilton \u0026 Walnut  Crumpet Pizzas, with a drizzle of Sage honey"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Aaa%20Photo%20Studies\/SAM_0512.jpg\" height=\"329\" width=\"365\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne of my favourite things to do is to combine different flavours and textures together in unsual ways.  I picked up a packet of crumpets at the Spar the other night, thinking we would have some toasted crumpets and jam that night for a late supper in front of the telly.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"padding-bottom: 2px; line-height: 0px\"\u003E\u003Ca href=\"http:\/\/pinterest.com\/pin\/206461964137355474\/\" target=\"_blank\"\u003E\u003Cimg src=\"http:\/\/media-cache-ec4.pinterest.com\/upload\/206461964137355474_kxsO8Zbj_c.jpg\" border=\"0\" height=\"400\" width=\"348\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"float: left; padding-top: 0px; padding-bottom: 0px;\"\u003E\u003Cp style=\"font-size: 10px; color: #76838b;\"\u003ESource: \u003Ca style=\"text-decoration: underline; font-size: 10px; color: #76838b;\" href=\"http:\/\/www.bbcgoodfood.com\/recipes\/6039\/crumpets\"\u003Ebbcgoodfood.com\u003C\/a\u003E via \u003Ca style=\"text-decoration: underline; font-size: 10px; color: #76838b;\" href=\"http:\/\/pinterest.com\/kalleyne78\/\" target=\"_blank\"\u003EKaren\u003C\/a\u003E on \u003Ca style=\"text-decoration: underline; color: #76838b;\" href=\"http:\/\/pinterest.com\/\" target=\"_blank\"\u003EPinterest\u003C\/a\u003E\u003C\/p\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETo make a long story short, it didn't happen . . . so I was sat there looking at this packet of crumpets today . . .  and thinking that I needed to do something with them before the expiry date and then I thought why not pizzas???\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0798.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhy not indeed?  Crumpets make the most fabulous pizzas, not the least because they have all those lovely little holes and tunnels in them for the toppings to melt down into.  Scrummo!  Way scrummo!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0801.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThen I started thinking of flavours that go well together . . . I had a block of lovely Stilton cheese in the refrigerator, and some beautiful pears that came in our veggie box yesterday.  Pears and stilton go very well together.  It's that old favourite combination of sweet and salty, plus a bit of tang.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0804.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThen I thought . . . walnuts also go really well with both pears and stilton.  so then I had my topping mix.  I added a bit of mozzarella just for bit of extra ooooze quality.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0809.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI wanted to add something extra though . . . kind of like a dressing and I toyed with the idea of a white balsamic vinaigrette and then I spied a bottle of Acacia honey in the cupboard and thought to myself . . . sage and honey.  Sage and honey . . . SAGE HONEY!  So I infused  the honey with the flavours of some lovely freeze dried sage I keep on hand and drizzled this over the finished pizzas . . . and voila!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0811.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMagnifique!  Sweet, savoury, tangy, and crunchy . . . all on a scrummy crumpet!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0813.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhat more could you ask for????\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0814.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Pear, Stilton \u0026amp; Walnut Crumpet Pizzas, with a Drizzle of Sage Honey*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 4 servings as a starter, or a delicious lunch for 2\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pear-stilton-walnut-sage-honey-crumpet-pizzas\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA  fabulous mix of flavours and textures that is wonderfully delicious.   If you are a fan of salty\/sweet and crunchy . . .  this is just perfect  for you!\u003Cbr \/\u003E\u003Cbr \/\u003E4 English Crumpets\u003Cbr \/\u003E175g of Stilton cheese, crumbled (6 ounces)\u003Cbr \/\u003E50g of mozzarella cheese, grated (2 ounces)\u003Cbr \/\u003E50g of chopped walnuts (approximately 1\/2 cup)\u003Cbr \/\u003E1 medium firm ripe pear, cored and coarsely chopped\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Sage honey:\u003Cbr \/\u003E2 heaped dessertspoons of a mild flavoured liquid honey\u003Cbr \/\u003E1 tsp of freeze dried sage leaves\u003Cbr \/\u003E\u003Cbr \/\u003EFirst  make the Sage Honey.  Put the honey into a microwave safe glass bowl.   Stir in the sage leaves.  Heat on high for about 40 seconds.  Stir again  and set aside.  Keep warm.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat your oven grill to high.   Place the crumpets onto a baking pan.  Toast under the grill on both  sides until lightly golden brown.  While the crumpest are toasting, mix  together the cheeses, pear and walnuts.  Divide this mixture evenly  amongst the four crumpets, piling it loosely on top.  Pop back under the  grill for several minutes, until the cheeses are melted and the walnuts  are beginning to toast.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from the grill.  Scoop carefully  off onto 4 serving plates if serving as a starter, and 2 plates if  serving as a lunch for two.  Drizzle evenly with the sage honey and  serve immediately.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/www.drinkbritain.com\/sites\/default\/files\/Ancre%20Hill06.jpg\" alt=\"\" height=\"273\" width=\"365\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAs you know, my husband and I are Latter Day Saints, and as such we don't drink alcohol, although I am not opposed to cooking with it.  I live in Chester, which is the gateway to Wales up here in the North West . . . and I was greatly intrigued several weeks ago when I was contacted  by\u003Ca href=\"http:\/\/www.blogger.com\/www.finewinesdirectuk.com\"\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/a\u003E\u003Cb\u003E\u003Ca href=\"http:\/\/finewinesdirectuk.com\/\"\u003EFine Wines Direct\u003C\/a\u003E\u003C\/b\u003E and asked would I like to try some Welsh Wines.  I had no idea that they made Wine in Wales.  How fascinating.\u003Cbr \/\u003E\u003Cbr \/\u003EI told them that I didn't drink wine, but did cook with it from time to time and so I was sent two lovely looking bottles of wine from the \u003Ca href=\"http:\/\/www.ancrehillestates.co.uk\/\"\u003E\u003Cb\u003EAncre Hill Estates Winery\u003C\/b\u003E\u003C\/a\u003E, situated at Ancre Hill on the outskirts of Monmouth, in South East Wales.\u003Cbr \/\u003E\u003Cbr \/\u003EThe vineyard is comprised of two sites  on the outskirts of Monmouth town. The Folly View site of 6 acres is principally planted with Chardonnay and Albario. The newer Town site of 3 acres is totally dedicated to Pinot Noir.  Both sites are south facing on well draining, limestone soils and the long hours of sunshine and comparatively low rainfall in the little valley all combine to make it an ideal location for vines.\u003Cbr \/\u003E\u003Cbr \/\u003EI was sent a bottle of their Rose Wine (2010) and a bottle of their White (2010).  I have not been able to use them yet, unfortunately, but I did want to tell you about this beautiful winery.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/www.drinkbritain.com\/sites\/default\/files\/Ancre%20Hill04.jpg\" alt=\"\" height=\"269\" width=\"359\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESet in the middle of the Wye Valley, an area of outstanding natural beauty, the vineyard is blessed with its own unique meso-climate, surrounded by tree topped hills on all sides, with the famous Brecon Beacons to the north.   Being produced in an area of outstanding beauty is not what makes this wine different however, and this is what I found completely fascinating!\u003Cbr \/\u003E\u003Cbr \/\u003EAncre Hill Estates Winery is one of the few wineries in the country to use Biodynamics to help produce their wines.  I expect you are wondering just what that is???  So was I . . .\u003Cbr \/\u003E\u003Cbr \/\u003EThe concept of 'Biodynamic agriculture' was proposed by the philosopher and scientist Rudolf Steiner through a series of lectures called \"The Agriculture Course,\" held in Koberwitz, Germany between the 7th and 16th of June, 1924. The course provided farmers with an alternative to the ever more industrialised nature of agriculture. Ancre Hill Estates take pride in practice farming which stays true to the principles set out by Steiner, which have been adapted to their Vineyard site for the present day.  These are practices which help them to maintain their beautiful piece of Wales and which help them to protect the intregrity of their vines.  This means that their wines are chemical free, and that they use natural process to care for their vines.   They also plant their vines according to the lunar cycles, which is another thing I found to be quite fascinating.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\"The concept of biodynamic agriculture means we don't use any chemicals whatsoever in our process. It means we keep the whole ecology of the area in balance,\" he says.\u003Cbr \/\u003E\u003Cbr \/\u003EThe method adheres to the belief that the moon's gravitational pull can cause the seeds to swell and burst at certain times. This factor, coupled with the increasing moonlight, creates balanced root and leaf growth.\u003Cbr \/\u003E\u003Cbr \/\u003E\"We don't follow the lunar cycle to the letter, it's much more instinctive than that, \" says Mr Morris.\u003Cbr \/\u003E\u003Cbr \/\u003E\"For example if we do the winter pruning in a descending moon on a fruit day, then it's going to put lots of visceral forces into the vine and they are going to come back much stronger.\"\u003Cbr \/\u003E\u003C\/i\u003E(text taken from Wales online.co.uk)\u003Cbr \/\u003E\u003Cbr \/\u003EThis is something which I really admire in modern production of anything.  I love it when farms and companies and producers are environmentally aware and when they use a quality of care towards our environment in the production of their products.  This to me is a HUGE plus.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/www.drinkbritain.com\/sites\/default\/files\/Ancre%20Hill17.jpg\" alt=\"\" height=\"276\" width=\"368\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ERichard Morris and his family started planting in 2006 and are only the second biodynamic vineyard in the UK, which is impressive, especially since their wines have now managed to scoop an impressive three awards on the international circuit, having impressed judges around the world, with a silver medal for it's Sparkling Rose (2008 vintage) and two bronzes for it's Sparkling Shite (2008 vintage) and it's Pinot Noir (2009 vintage) from the International Wine and Spirits Competition.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"padding-right: 8px; padding-top: 8px; padding-bottom: 8px;\" src=\"http:\/\/www.ukvine.com\/wp-content\/uploads\/2012\/06\/Ancre-Hill-285x280.jpg\" id=\"il_fi\" height=\"357\" width=\"354\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn any case it all sounds like a very winning combination to me, and I promise to let you know exactly what I think of their flavours as\u003Ci\u003E soon\u003C\/i\u003E as I have the opportunity to cook with them.  This building work which is going on in our home at the moment is somewhat cramping my cooking mojo, to say the least!!  Many thanks to \u003Ca href=\"http:\/\/finewinesdirectuk.com\/\"\u003E\u003Cb\u003EFine Wines Direct\u003C\/b\u003E\u003C\/a\u003E for this opportunity to learn something about these very unique wines as well as the opportunity to share what I learned with each of you.\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/678411413853089949\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/pear-stilton-walnut-crumpet-pizzas-with.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/678411413853089949"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/678411413853089949"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/pear-stilton-walnut-crumpet-pizzas-with.html","title":"Pear, Stilton \u0026 Walnut  Crumpet Pizzas, with a drizzle of Sage honey"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6817004504229029837"},"published":{"$t":"2012-07-25T04:00:00.004+01:00"},"updated":{"$t":"2019-07-13T13:28:39.463+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Light Suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Starters"}],"title":{"type":"text","$t":"Fiery Chicken Tenders with Blue Cheese Dip"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18287.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of my favourite things to eat is . . . Buffalo Chicken Wings . . . scrummy yeh . . . but not so good for you with all of that skin and fat . . . that's probably why they taste so good.  Why does everything that's bad for you have to taste soooo good???? It's not fair I tell ya!  It's just not fair!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18286.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne way to overcome that problem is to use chicken tenders instead of wings.  Made from the tender filet which sits just behind the breast of the chicken . . . it's tender, low in fat, skinless and moist, when cooked properly!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18284.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is a tendon in it though . . . which I always remove.  I just pick it out with the tip of a sharp knife . . . and then hold onto it with a piece of paper towel and slide the knife carefully along it . . . until it's totally detached.  I just think that the tendon can sometimes be a bit tough . . . and I would rather not have it there.  But it \u003Cspan style=\"font-style: italic;\"\u003Eis\u003C\/span\u003E a personal preference.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Fiery Chicken Tenders with Blue Cheese Dip\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18274.jpg\" style=\"height: 360px; width: 360px;\" title=\"Fiery Chicken Tenders with Blue Cheese Dip\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese tasty buffalo tenders get their flavour from a buttermilk soak, using buttermilk lightly flavoured with hot sauce.  Of course you can adjust the heat by using less or more than I have suggested.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Fiery Chicken Tenders with Blue Cheese Dip\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18273.jpg\" style=\"height: 360px; width: 360px;\" title=\"Fiery Chicken Tenders with Blue Cheese Dip\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey then get rolled in a seasoned flour mix and lightly pan fried in a minimum of oil.  I have also baked them before with good results . . . simply by placing them onto a baking sheet which I have sprayed with a low fat cooking spray, and then spraying the filets lightly with a bit of cooking spray.  A couple of bursts does the trick.  Bake at 200*C\/400*F\/ gas mark 6 for about 10 minutes, turning over halfway through that time.  The juices should run clear.  But really . . . the amount of oil used in frying them isn't very much at all.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Fiery Chicken Tenders with Blue Cheese Dip\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18278.jpg\" style=\"height: 360px; width: 360px;\" title=\"Fiery Chicken Tenders with Blue Cheese Dip\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe piece de resistance is the delicious blue cheese dip!  Maximum flavour . . . with minimum cheese.  Blue cheese has such a strong flavour that you don't really need a lot of it to have an impact.  The garlic and red wine vinegar also add to the  delicious taste of it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Fiery Chicken Tenders with Blue Cheese Dip\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18283.jpg\" style=\"height: 360px; width: 360px;\" title=\"Fiery Chicken Tenders with Blue Cheese Dip\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAltogether these are quite scrummy, and very, very satisfying.  I like it when I can skim the fat off of a dish and still enjoy it.  It's a win\/win situation all round!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Fiery Chicken Tenders with Blue Cheese Dip\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18297.jpg\" style=\"height: 360px; width: 360px;\" title=\"Fiery Chicken Tenders with Blue Cheese Dip\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Fiery Chicken Tenders with Blue Cheese Dip*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/fiery-chicken-tenders-with-blue-cheese-dip\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EPrintable Recipe\u003C\/span\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNicely  spiced chicken tenders, served along side a chunky blue cheese dip.   Fabulously flavourful and low in fat and calories as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the chicken:\u003Cbr \/\u003E\n124ml of low fat buttermilk (1\/2 cup)\u003Cbr \/\u003E\n1 tsp hot sauce\u003Cbr \/\u003E\n50g of plain flour (1\/2 cup)\u003Cbr \/\u003E\n1\/2 tsp of paprika\u003Cbr \/\u003E\n1\/4 tsp cayenne pepper\u003Cbr \/\u003E\n1\/2 tsp ground black pepper\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n1\/2 tsp of thyme, rubbed in your fingertips\u003Cbr \/\u003E\n1 pound of chicken tenders\u003Cbr \/\u003E\n1 TBS sunflower oil\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Dip:\u003Cbr \/\u003E\n110g of no fat mayonnaise (1\/2 cup)\u003Cbr \/\u003E\n30g of crumbled blue danish blue cheese (1\/4 cup)\u003Cbr \/\u003E\n1 TBS red wine vinegar\u003Cbr \/\u003E\n1 tsp minced garlic\u003Cbr \/\u003E\n1\/4 tsp fine sea salt\u003Cbr \/\u003E\n1\/4 tsp black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine  the buttermilk and the hot sauce in a bowl.  In another bowl, whisk  together the flour, paprika, cayenne and black peppers, salt and thyme.   Dip the chicken tenders into the buttermilk mixture and then roll them  in the flour mixture to coat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat the oil in a large nonstick  frying pan over medium high heat.  Add the chicken pieces.  Cook for 4  minutes on each side, until golden brown and cooked through.  Remove and  set aside.  Keep warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the mayonnaise, cheese, vinegar, garlic, salt and black pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe the warm chicken tenders along with the dip.  Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6817004504229029837\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/fiery-chicken-tenders-with-blue-cheese.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6817004504229029837"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6817004504229029837"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/fiery-chicken-tenders-with-blue-cheese.html","title":"Fiery Chicken Tenders with Blue Cheese Dip"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2958934329626149081"},"published":{"$t":"2011-12-13T04:00:00.003+00:00"},"updated":{"$t":"2011-12-13T07:43:11.249+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas Lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Starters"}],"title":{"type":"text","$t":"A Delicious Assortment of Christmas Lunch Starters"},"content":{"type":"html","$t":"\u003Cdiv style=\"padding-bottom: 2px; line-height: 0px\"\u003E\u003Ca href=\"http:\/\/pinterest.com\/pin\/60094976247393315\/\" target=\"_blank\"\u003E\u003Cimg style=\"width: 339px; height: 435px;\" src=\"http:\/\/media-cdn.pinterest.com\/upload\/167266573629959004_HymIUVad_c.jpg\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"float: left; padding-top: 0px; padding-bottom: 0px;\"\u003E\u003Cp style=\"font-size: 10px; color: #76838b;\"\u003ESource: \u003Ca style=\"text-decoration: underline; font-size: 10px; color: #76838b;\" href=\"http:\/\/www.flickr.com\/photos\/artzeechris\/\"\u003Eflickr.com\u003C\/a\u003E via \u003Ca style=\"text-decoration: underline; font-size: 10px; color: #76838b;\" href=\"http:\/\/pinterest.com\/mariealicejoan\/\" target=\"_blank\"\u003EMarie\u003C\/a\u003E on \u003Ca style=\"text-decoration: underline; color: #76838b;\" href=\"http:\/\/pinterest.com\/\" target=\"_blank\"\u003EPinterest\u003C\/a\u003E\u003C\/p\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver here in the UK, Christmas Dinner is fondly referred to as Christmas Lunch.  It's usually served early to mid afternoon on Christmas Day . . . so it's a late lunch or very early supper, planned to be finished by the time the Queen's speech is broadcast on the afternoon telly.  This always occurs around 3 PM, so by then most people will have stuffed themselves with an enjoyable meal and then be sitting back to enjoy the rest of their Christmas Day.\u003Cbr \/\u003E\u003Cbr \/\u003EI thought that it would be fun this week to go through  a variety of courses and recipes for Christmas lunch.  That way you might find some new ideas, or new ways of presenting old ideas and still have time to make any purchases needed in order to be able to prepare them.\u003Cbr \/\u003E\u003Cbr \/\u003EToday I am doing starters, or first courses.  I can promise you there is nothing here that is complicated or incredibly labour intensive.  Most have aspects which can be done ahead of time, which is always a bonus.  During my years as a personal chef, I  got to be quite good at putting together easy and delicious starters for the many, many dinner parties I catered to.  These are some of the best!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/Best-2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Pickled Prawns on Bitter Greens*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pickled-prawns-on-bitter-greens\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPlan ahead as the prawns need at least an hour to marinate.  Pretty, colourful and delicious.\u003Cbr \/\u003E\u003Cbr \/\u003E185ml of verjuice (3\/4 cup  Can use lemon juice if\u003Cbr \/\u003Eyou are unable to get verjuice)\u003Cbr \/\u003E2 TBS caster sugar (superfine)\u003Cbr \/\u003E1 bay leaf\u003Cbr \/\u003E1 short cucumber, peeled, seeded and finely diced\u003Cbr \/\u003E1\/2 red onion, peeled and finely diced\u003Cbr \/\u003E2 pounds of cooked tiger prawns, peeled, deveined, leaving tails intact\u003Cbr \/\u003E1 3\/4 ounce mizuna leaves\u003Cbr \/\u003E1 3\/4 ounc rocket leaves (arugula)\u003Cbr \/\u003E1\/2 head of radicchio, leaves torn\u003Cbr \/\u003E2 TBS extra virgin olive oil\u003Cbr \/\u003E\u003Cbr \/\u003ECombine  the verjuice, sugar, and bay n a small saucepan over medium heat.  Heat  gently for 2 minutes, stirring to dissolve the sugar.  Set aside to  cool.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the cucumber, onion and prawns in a non metallic  bowl.  Add the verjuice mixture and stir well.  Cover and chill for at  least one hour.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the salad leaves into a serving bowl.   Remove the prawns from the marinade and toss together with the salad  leaves.  Combine the olive oil and 2 fluid ounces (1\/4 cup) of the  marinade by whisking together in a small bowl.  Drizzle over the salad  and serve.\u003Cbr \/\u003E\u003Cbr \/\u003ENote: if desired the salad leaves and prawns can be  divided amongst 6 individual chilled serving plates and drizzled with  dressing to serve.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/scallops.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Seared Scallops with Parsley and Lemon Butter*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/seared-scallops-with-herbs-and-lemon-butter\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThese are really special.  A bit on the pricey side, but then again, it is Christmas.  Amazingly quick and easy too.\u003Cbr \/\u003E\u003Cbr \/\u003E18 scallops on the shell\u003Cbr \/\u003E60g unsalted butter, chopped (`\/4 cup\u003Cbr \/\u003Ethe finely grated zest of 1\/2 unwaxed lemon\u003Cbr \/\u003E2 TBS fresh lemon juice\u003Cbr \/\u003E1 TBS olive oil\u003Cbr \/\u003E1 1\/2  TBS finely chopped fresh flat leaf parsley\u003Cbr \/\u003E\u003Cbr \/\u003ERemove the scallops from the shells using a sharp knife.  Rinse and dry the shells.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt the butter in a small saucepan over low heat.  Add the lemon juice and zest and stir to combine.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat  a large nonstick skillet over high heat.  Add the oil.  Sear the  scallops in two batches for 30 seconds on each side, or until golden  brown, adding a little more oil if necessary.  Remove from the pan and  place on the prepared shells.  Drizzle with a little lemon butter and  sprinkle with parsley.  Serve.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/pottedprawns.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Potted Prawns*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/potted-prawns\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis needs a chilling time of at least 3 hours, so do plan ahead. It is a lot easier than it looks.  Impressive.\u003Cbr \/\u003E\u003Cbr \/\u003E4 pounds of raw large prawns, peeled and deveined\u003Cbr \/\u003E50g of unsalted butter  (1 3\/4 ounces)\u003Cbr \/\u003E2 tsp sea salt\u003Cbr \/\u003E60ml of thick cream (1\/4 cup)\u003Cbr \/\u003E2 TBS roughly chopped fresh tarragon\u003Cbr \/\u003E1 TBS fresh lemon juice\u003Cbr \/\u003E2 TBS freshly snipped chives\u003Cbr \/\u003Echopped fresh flat leaf parsley to serve\u003Cbr \/\u003Ecrisp melba toasts to serve\u003Cbr \/\u003E\u003Cbr \/\u003ELightly butter 6  1\/2-cup ramekins.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the prawns into the bowl of a food processor and chop roughly, only a couple of pulses.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt  the butter in a large saucepan over medium heat.  Add the chopped  prawns and salt.  Cook, stirring occasionally for about 3 minutes or  until the prawns are pink and just cooked through.  (Do not overcook or  they will be rubbery.)  Remove from the heat immediately and stir in the  cream, lemon juice, tarragon and chives.\u003Cbr \/\u003E\u003Cbr \/\u003EDivide the mixture  between the prepared ramekins, pressing down to remove any air bubbles.   Allow to cool, then cover and chill in the refrigerator for 3 hours or  until set.  Garnish with chopped fresh parsley to serve, and serve along  with some crisp melba toasts.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/spicedpumpkinsoup.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Spiced Butternut Squash Soup*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4 to 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spiced-butternut-squash-soup\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA delightfully spiced soup topped with a delicious ginger cream swirl.  Fantastic!\u003Cbr \/\u003E\u003Cbr \/\u003E1 tsp cumin seeds\u003Cbr \/\u003E1 TBS olive oil\u003Cbr \/\u003E1 medium onion, peeled and chopped\u003Cbr \/\u003E1 clove of garlic, peeled and chopped\u003Cbr \/\u003E1 tsp grated fresh ginger\u003Cbr \/\u003E1 tsp ground cumin\u003Cbr \/\u003E1 tsp ground coriander\u003Cbr \/\u003E1\/4 tsp dried chilli flakes\u003Cbr \/\u003E750g of peeled butternut squash, chopped (1 3\/4 pound)\u003Cbr \/\u003E1 litre vegetable stock (4 cups)\u003Cbr \/\u003E100g of bacon lardons (3 1\/2 ounces)\u003Cbr \/\u003E1 TBS finely chopped fresh coriander  leaves (Cilantro)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Ginger Cream:\u003Cbr \/\u003E90g ounces sour cream (1\/3 cup)\u003Cbr \/\u003E2 1\/2 fluid ounces double cream (1\/3 cup)\u003Cbr \/\u003E1 tsp grated fresh ginger\u003Cbr \/\u003E1 tsp lemon juice\u003Cbr \/\u003E1 TBS finely chopped fresh coriander leaves (cilantro)\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  the cumin seeds into a small frying pan.  Heat over medium heat until  they become very fragrant.  Remove from the heat and crush using a  pestle and mortar until finely ground.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat the oil in a large  saucepan.  Add the onion and cook over medium heat to soften without  colouring.  Add the garlic, ginger, cumin, ground coriander and chilli  flakes.  Cook, stirring constantly, until fragrant.  Add the squash and  stock and bring to the boil.  Reduce the heat to low and simmer,  uncovered, for 20 minutes or until the squash is very soft.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile the squash is cooking, fry the bacon lardons in a small frying pan until golden brown and crisp.\u003Cbr \/\u003E\u003Cbr \/\u003ETo  make the ginger cream, combine the sour cream, cream, ginger and lemon  juice in a small bowl, beating together until slightly thickened.  Fold  in the chopped coriander.\u003Cbr \/\u003E\u003Cbr \/\u003EBlend or process the soup until  smooth.  Return to a clean saucepan and reheat gently over low heat.   (This much can be done ahead and reheated on the day.)  Ladle the hot  soup into heated bowls and top each with a dollop of the ginger cream  and a sprinkle of fresh coriander and bacon lardons.  Delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/mushroomtarts.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Mushroom Tartlettes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 12\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mushroom-tartlettes\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ERich little tartlettes with a delicious filling of chestnut mushrooms, roasted chestnuts and Madiera.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Pastry:\u003Cbr \/\u003E100g (7 TBS) unsalted butter, chilled and diced, plus more for greasing\u003Cbr \/\u003E225g plain flour, plus extra for dusting (2 cups)\u003Cbr \/\u003Epinch salt\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Filling:\u003Cbr \/\u003E1 1\/2 TBS unsalted butter\u003Cbr \/\u003E1 tsp olive oil\u003Cbr \/\u003E1 shallot, peeled and minced\u003Cbr \/\u003E1 clove of garlic, peeled and minced\u003Cbr \/\u003E8 roasted chestnuts, peeled and roughly chopped\u003Cbr \/\u003E200g chestnut mushrooms, chopped (a scant half pound)\u003Cbr \/\u003E2 TBS Madiera\u003Cbr \/\u003E150ml double cream (5 fluid ounces)\u003Cbr \/\u003E1 large free range egg, plus 1 egg yolk\u003Cbr \/\u003Efine seasalt and freshly ground black pepper to taste\u003Cbr \/\u003Echopped fresh parsley to serve\u003Cbr \/\u003E\u003Cbr \/\u003EFirst  make the pastry.  Sift the flour into a large bowl.  Add the salt and  then rub in the cold butter until the mixture resembles breadcrumbs.   Add a little cold water, just enough to bring the dough together.  Turn  out onto a lightly floured surface and knead briefly.  Divide the  dough  in half.\u003Cbr \/\u003E\u003Cbr \/\u003EButter and flour 12 3-inch patty tins.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll out  each half of the pastry to 1\/4 inch thickness.  Cut out 3 1\/2 inch  rounds.  Place each into the prepared patty pans.  Place in the  refrigerator while you make the filling.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt the butter with the  oil in a small skillet.  Add the shallots and garlic and cook, stirring  occasionally, for 5 to 8  minutes until softened, without browning.   Add the chestnuts and mushrooms and cook, stirring for several minutes.   Add the Madiera and cook for a few minutes longer.   Set aside and let  cool.\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 200*C\/400*F\/ gas mark 6.  Take the  patty pans out of the fridge.  Line each with some baking parchment and  fill with baking beans.  Bake in the preheated oven for 10 minutes.   Carefully lift out the paper and beans.  Reduce the oven temperature to  190*C\/375*F\/ gas mark 5.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk the cream, whole egg and egg yolk  into the cooled mushroom mixture.  Season to taste with salt and  pepper.  Divide the mixture between the baked cases.  Bake for 10  minutes.  Allow to cool for 5 minutes before removing from the tin.   Scatter with chopped fresh parsley and serve.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/festiveprawncocktails.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*A Festive Prawn Cocktail*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 8\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/a-festive-prawn-cocktail\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EVery pretty  and always very popular.  You can make all the elements ahead of time,  just putting together the final cocktails quickly at serving time.   (Toss the avocado cubes with a bit of lime juice to help prevent  browning, or cube them at the very last.)\u003Cbr \/\u003E\u003Cbr \/\u003E125ml of tomato ketchup ( 4 fluid ounces, 1\/2 cup)\u003Cbr \/\u003E1 tsp chilli sauce\u003Cbr \/\u003E1 tsp Worcestershire Sauce\u003Cbr \/\u003E2 1\/2 pounds of cooked tiger prawns\u003Cbr \/\u003E2 ruby grapefruits\u003Cbr \/\u003E1\/2 small head of iceberg lettuce, shredded\u003Cbr \/\u003E2 ripe avocados, peeled, stoned and diced\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Mayonnaise:\u003Cbr \/\u003E2 large egg yolks\u003Cbr \/\u003E1 tsp english mustard powder\u003Cbr \/\u003E1 tsp salt\u003Cbr \/\u003E300ml peanut oil (10 fluid ounces, 1 1\/4 cups)\u003Cbr \/\u003E1 tsp white wine vinegar\u003Cbr \/\u003Ewhite pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003ETo Garnish:\u003Cbr \/\u003Elime slices\u003Cbr \/\u003Efresh dill\u003Cbr \/\u003E\u003Cbr \/\u003EMake  the mayonnaise.  Put the egg yolks into a bowl and add the mustard  powder, salt, and white pepper to taste.  Beat together well.    Using a  stick blender or an electric whisk add the oil one drop at a timeat a  time, making sure that you work very slowly and the oil is incorporated  as you whisk.  Do not try to rush this.  Once the mixture begins to  thicken and stiffen, whisk in the vinegar and then continue to dribble  in the remaining olive oil in a thin stream, whisking constantly until  you have used up all the oil and you have a thick mayonnaise.\u003Cbr \/\u003E\u003Cbr \/\u003EMix  the mayonnaise, tomato ketchup, chili sauce and Worcestershire Sauce  together in a small bowl.  Cover and chill until required.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove  the heads from the prawns and peel off the shells, leaving the tails  intact.  Slit along the length of the back of each with a very sharp  knife and remove and discard the dark vein.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ECut a  slice off from the top and bottom of each grapefruit.  Peel off the skin  and any pith with a sharp knife.  Cut in between the membranes to  section into segments.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen ready to serve, make a bed of  shredded lettuce in the base of 8 chilled glass dishes.  Divide the  prawns and grapefruit segments and avocado cubes between them.  Spoon  over the mayonnaise dressing.  Serve with a garnish of lime slices and  dill sprigs.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/chickenliverpate.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Chicken Liver pate*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4 to 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-liver-pate\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA delicious pate which goes great with melba toasts, or crisp crackers.\u003Cbr \/\u003E\u003Cbr \/\u003E7 ounces butter (7\/8 cup)\u003Cbr \/\u003E8 ounces chicken livers, thawed if frozen\u003Cbr \/\u003E2 TBS brandy\u003Cbr \/\u003E1 1\/2 tsp chopped fresh sage\u003Cbr \/\u003E1 clove of garlic, peeled and roughly chopped\u003Cbr \/\u003E150ml  double cream (5 fluid ounces)\u003Cbr \/\u003Esea salt and freshly ground black pepper\u003Cbr \/\u003Efresh bay or sage leaves\u003Cbr \/\u003Emelba toast or crisp crackers to serve\u003Cbr \/\u003E\u003Cbr \/\u003EMelt  1 1\/2 ounces of the butter in a large heavy skillet.  Once it begins to  foam add the chicken livers and cook over medium heat for about 4  minutes on each side.  They should be browned on the outsides and still  pink in the centres.  Transfer to a food processor and blitz until  finely chopped.\u003Cbr \/\u003E\u003Cbr \/\u003EStir the brandy into the frying pan, scraping up  any browned bit with a wooden spoon.  Add this to the food processor  along with the chopped sage and 3 1\/2 ounces of the remaining butter.   Process until smooth.  Add the cream, season with salt and pepper to  taste, and process until thoroughly combined and smooth.  Divide amongst  individual ramekins, smoothing the surface over.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt the  remaining butter in a small saucepan.  Pour the melted butter carefully  over top of the chilled ramekins to cover the pate, discarding any milky  sediment left in the pan.  Decorate with a sage or fresh bay leaf.   Allow to cool, then cover and chill in the refrigerator.\u003Cbr \/\u003E\u003Cbr \/\u003EServe with melba toast or crisp crackers.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"WIDTH: 360px; HEIGHT: 360px\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/TurnipANDJesusalemArtichokeSoup.jpg\" height=\"455\" width=\"382\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver in The Cottage today, a delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/12\/simple-womans-day-book_13.html\"\u003ETurnip and Jerusalem Artichoke Soup.\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2958934329626149081\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/delicious-assortment-of-christmas-lunch.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2958934329626149081"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2958934329626149081"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/delicious-assortment-of-christmas-lunch.html","title":"A Delicious Assortment of Christmas Lunch Starters"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}}]}});