Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts
I have long been a huge fan of the flavours of French Onion Soup . . . caramelised onion, sweet and succulent . . . cheese . . . toast . . . garlic . . . thyme.
When done well, it is a beautiful thing to behold and to eat.
Everything has to be in perfect balance however. There cannot be too much of any one thing. I strongly dislike it when there is too much cheese.
I have been served French Onion Soup in restaurants where there has been so much cheese in the dish that you are almost choking while you are eating it, which is not a very nice thing at all to experience.
I saw a recipe this recipe for French Onion Chicken done in the slow cooker the other day. It looked really tasty and of course quite simple to make.
Normally I am not such a big fan of chicken cooked in the slow cooker. Its a texture thing . . . I also think if you really overcook chicken, especially boneless and skinless chicken, you remove all of the flavour.
This did look appealing however and it wasn't cooked for hours and hours, which also appealed. It said between 2 and 3 hours, which seemed just about right.
Of course I could not leave well enough alone. I reduced the quantities so that I could serve only two people with it. No waste.
I added some garlic because I thought it belonged in the dish. I was right. It did. Not too much, just a smidgen.
I also chose to use dried thyme because well . . . I don't think fresh thyme would make much of a difference in a dish cooked in the slow cooker. But that's just me.
I also chose to add some sherry, because sherry is a beautiful addition to French Onion Soup.
It works very well. I also thought it would enhance the flavour of the chicken. Again, I was right.
So what you are getting today is a dish that is simple to make, won't heat up your kitchen.
Sized just perfectly for us, it is just a tiny bit sophisticated without being over the top, and which is totally delicious. All winning qualities as far as I am concerned!
*French Onion Chicken*
Serves 2
1 small clove garlic, peeled and minced
1 TBS butter
pinch sugar
salt and black pepper to taste
1 TBS finely grated Parmesan Cheese
6 thick slices of a french baguetteI hope you will give this a go! I think this makes a great midweek meal! Bon Appetit!
We love fish in this house, and while it is not made with fresh fish, this delicious Tuna Loaf is one of our favourite meals. Its a recipe which I have been making for year and years. You make it with either cooked tuna or salmon.
Sometimes I will serve it with a cream sauce, or creamed peas, but today I served it with a delicious fresh Mustard Cream Sauce.
This sauce is so simple make also. You just whisk together some fresh lemon juice, heavy cream, a good Dijon mustard, and a bit of sugar and salt.
The lemon juice thickens the cream like magic and you have a beautifully flavoured sauce which is great with fish, but also equally at home with vegetables.
Its really lovely with asparagus, or broccoli . . . and new potatoes really take it well!
You could use leftover cooked fish for this easy loaf, or you can use tinned fish, which is what I normally do.
I always have tins of tuna and salmon in the cupboard, so it makes for a great store cupboard meal as well, something I can throw together at the last minute if I need to!
Today I served it with some boiled new potatoes. Jersey royals. They are in season right now. I love them. They have a sweet and nutty flavour.
I added a healthy mix of peas, green beans and carrots for a bit of colour and to help us get some of our five a day!
*Salmon or Tuna Loaf*
with a mustard cream
1 TBS Dijon mustard (optional)
2 large free range eggs, beaten lightly
For the sauce:
1 1/2 TBS minced fresh parsleythe juice of 1 lemon
1 TBS Dijon mustard
240ml double cream (1 cup heavy cream)
pinch cayenne pepper
salt and sugar to taste
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 1 pound loaf tin really well. Set aside.
Flake the fish into a bowl and mash it well with a fork. Add the bread crumbs and toss together with the melted butter, onions, green pepper and parsley. Whisk the eggs, mustard, Worcestershire sauce and Tabasco. Mix into the fish mixture, combining well. Press into the prepared loaf tin. Bake for 35 minutes until set and golden brown.
While the loaf is baking make the sauce by whisking together all of the ingredients, adjusting the flavour as necessary with sugar or salt.
Serve the hot loat cut into slices along with the sauce for spooning on top.
Note - This sauce also goes well with steamed new potatoes and asparagus. You can also serve any leftover loaf cold with a salad on the side for a light lunch the next day.
My husband is a real chop man. I don't think he has ever met a chop, pork or otherwise, that he hasn't fallen in love with.
I am not a real red meat lover (except for steak) but I do confess that every now and again I do enjoy a pork chops as well, but if I am going to eat one, I want it to be bone in, old fashioned, thick and with a bit of tender rib meat attached.
I love, LOVE the rib meat!
If I am going to eat a pork chop, I want a nice sauce with it or some gravy. The man likes gravy also.
Today I had some mushrooms I wanted to use as well, and so I decided to make a mushroom gravy. Mushroom gravy, from scratch and not from a can. You can't beat it!
From scratch, with nothing artificial or cream of soup added . . . just pure ingredients. Fresh onions, garlic and mushrooms . . .
This really is a fabulous treat!
I also like to use wo mustards I favour a smooth Dijon and a grainy.
To that I add some thyme along with a touch of honey. Pork really loves honey doncha know, thyme too . . .
I browned the chops. Did you know that slashing the fatty edge at intervals helps to keep the chops from curling up?
Its true. That's a handy tip there, straight from this horse's mouth. I hate it when chops curl up and unless you slash the fatty edge. They will do just that!
I sauteed the onions, garlic and mushrooms until tender. I then added the honey and mustards, and herbs.
Finally I added the stock. The chops were simmered in this mixture until they were cooked through and tender . . .
Once they were tender, I took the chops out and placed them on a heated platter. You can lightly tent them with foil if you wish.
I whisked some heavy cream into the pan juices and the gravy was done. Rich and ready to be poured over those succulent and juicy chops.
*Pork Chops and Mushroom Gravy*
Serves 4
fine sea salt, black pepper
1 medium onion, peeled and choppedTrim the fat on the chops to about 1/4 inch, saving the trimmings. Slash the fat on the chops at 1/4 inch intervals. Place the trimmings into a pan and heat them over medium heat to release the fat and melt them a bit. Season the chops all over with salt and black pepper. Brown the chops well on both sides over medium heat. Remove to a plate and set aside. Add the onions and mushrooms to the pan. Cook and stir to brown lightly. Add the garlic and cook until fragrant, about 2 minutes. Add both mustards, honey, thyme and chicken stock. Bring to the boil, then reduce to a low simmer. Return the chops to the pan, turning them to coat in the pan juices. Cover and simmer for about 10 minutes, or until tender and cooked through. Remove the chops to a serving platter. Add the cream to the pan juices and whisk to combine. Bring to the boil, then pour over the chops on the serving platter. Serve immediately.
The man really enjoys these with some mashed potatoes, but rice would work equally as well. I also like to serve a green vegetable on the side. Today it was a mix of green and wax beans. Delicious!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
This recipe today is one of those economical dishes that is not only quick and easy to make but which are real family pleasers. The original recipe comes from a cookery book that I have had since I was seventeen years old and since I am now sixty-one, that is a very long time! This is truly a recipe which has stood the test of time!
My last year in High School there was an offer in a magazine to purchase the Better Homes and Gardens Cookbook library. You would get one book a month, which would arrive via the post, which you could then pay for at a fair price by return post. I collected all of the volumes.
This one comes from the volume entitled, "Good Food on a Budget." I have adapted it a bit through the years by adding some oregano and onions to the sauce, and the way I layer it together. I like to have the cheese on the top. In the original recipe they have the sauce on the top.
I have also cut down the servings of the recipe because there are only two of us now in this house and one of us is not a real pasta lover. SO instead of serving 6 to 8, it now serves 3 to 4.
Other than that it is basically the same recipe as the original. It is quick and simple to make and goes together in a flash. It is also a dish which most people love. With its hearty meat sauce and simple cheese filling/topping it is a real pleaser! All you need on the side is a salad and some garlic bread if desired.
You will want to use a sausage in this that has plenty of flavour! Over here I favour Cumberland Sausage because it is nice and peppery, but you can use whichever sausage meat you like. A sweet italian would go very well.
*Mock Lasagne Casserole*
Serves 3 to 4
1 small onion, peeled and finely chopped
225ml tomato passatta (1 cup, tomato sauce)
60ml water (1/4 cup)
1/2 tsp each dried basil, dried oregano, onion powder, garlic granules
salt and black pepper to taste
100g dry macaroni (Uncooked, 1 cup)
Because the passata/tomato sauce for this is such an integral part of the recipe, you will want to use one which has nice flavours. I use Cirio and I know you must be tired of me saying this, but it is a well favoured Passata made with only the finest fresh Italian Tomatoes,ensuring that your dishes will have a full bodied and rich Italian flavour! It also comes in a new PET bottle which means you can use as little or as much of it as you like, simply popping the lid back onto the bottle and refrigerating the rest for another day, which works well for this recipe which basically only uses 225ml/1 cup of passata/tomato sauce. The PET bottles are also recyclable and unbreakable. I used the Passata Classica for this recipe.
I really hope you will give this a go and that if you do your family really enjoys it. Bon Appetit!
Quick baked chicken recipes like this delicious Honey & Soy Baked Chicken are great recipes to have in your recipe repertoire. Everyone needs a tasty recipe like this up
their sleeves!
It is so simple and so delicious and uses things I
always have in the house, and I am betting that you do too! Finger licking good!
It's as simple to make as combining a few
marinade ingredients in a heavy zip lock bag. You then add some chicken,
smushing it around a bit in the bag.
After you let it sit in the refrigerator
for several hours, you dump it all into a baking dish and bake it until it is deliciously meltingly tender.
I always buy my chickens whole when there
is a deal on them. I then bring them home and cut them up, repackage them in serving size packs of legs, breasts, thighs, wings,
etc.
I then bang them into the freezer. That way I not only save money,
but always have a variety of chicken pieces at my finger tips ready to
use. I freeze the backs and necks for soup as well. It's win/win all
around!
On this particular day I used a mix of drumsticks and thighs. I guarantee you will
love this marinade/sauce. I
t's filled with lovely oriental flavors .
. . soy, honey, garlic, ginger . . . which bakes into a finger licking
sticky glaze.
Wings would be really good done in this sauce as well. I wouldn't do breasts, however, as the long cooking time would dry them out too much.
Chicken
breasts are not really suited to this type of dish at any rate. You
want a nice piece of chicken meat which gets succulent and tender under a
long slow cook period that allows the marinade to cook down into that
delicious rich and sticky glaze.
*Honey and Soy Baked Chicken*
Serves 4
Serves 4
salt to taste
Mix
the olive oil, soy sauce, honey, garlic, ginger, pepper and salt
together in a large plastic food bag with a zip lock top. Add the
chicken pieces and smush them around a bit to coate well in the bag.
Close the bag and place in the refrigerator to marinate for half an hour
to an hour. (Obviously the longer you leave it the more the flavours
permeate the chicken.) Give it a smush every once in a while.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Tomorrow is "Pancake Day" here in the UK, also known as Shrove Tuesday it is the last day before the beginning of Lent, when traditionally people had a last feast before Lent ushered in. It was a good and delicious way to use up the last of the eggs and fat before the fasting began. When I was a child it was the only day of the year my mother would make pancakes. And she didn't always make them on Pancake Day either, unless we begged her and "guilted" her into it! Each year I try to make a different type of pancake and this year is no different. I present Banoffee Pancakes for your perusal!!
There is nothing my husband loves more than a steamed pudding. He loves stodge and comfort especially in the Winter months. He feels the cold a lot more than I do. I have my own layer of insulation, haha, something which he is severely lacking. Yes, he is one of those lucky people who can more than look at tasty things and never gain an ounce. I just have to smell them and I gain a pound. Sadly, I do a bit more than smell . . . but that's another story!
When I was a young woman, I couldn't really afford to buy cookery books. With a growing family to care for and being a stay at home mom, cookery books were not in my budget. I used to handwrite out recipes gleaned from library books and friends and magazines into notebooks. This is one of those recipes and I can no longer remember if it came from a book, magazine or a friend, or if it was an exeriment of my own that worked out well. I tend to think that it is the latter due to the simplicity of it. Simple recipes are often the best ones don't you think?
Here I am today with part two of yesterday back to the basics post with a delicious idea of what to do with your roast chicken leftovers. In all truth we eat a lot of chicken in this house and I have about a bazillion ways of dealing with it I am truly the Queen of Leftovers!
I love Eggs Benedict. Its such a simple dish and yet at the same time it feels so special . . toasted english muffin topped with some bacon, an egg and hollandaise sauce.
Yum! Normally it calls for a perfectly poached egg, but this version I am showing you today is simpler than that. It uses softly scrambled eggs, and it is delicious!
This is the perfect holiday morning breakfast!
Toasting English muffins beneath a grill . . . simple. Check.
Grilling some back bacon . . . simple. Check.
Topping the bacon on the muffin . . . delicious softly scrambled eggs.
So simple to do, and so very tasty. It's easy to do the whole lot all at once. Check.
A final gilding of Hollandaise sauce . . . not so simple to do, unless of course you buy it ready made. I had some lovely ready made pouches from Christian Potier and they worked very well.
But if you want to make an easy hollandaise from scratch, blender hollandaise is the way to go. There is a great recipe on Simply Recipes. This is the one I use. Its easy to follow and always turns out. Check.
If you like Eggs Benedict as much as I like Eggs Benedict you will be in Eggs Benedict heaven with this. Your family will love this and you will love the ease of creating it.
It makes the perfect Christmas morning holiday breakfast. Or any special occasion breakfast for that matter!
Elegant, delicious, and yet . . . so very simple.
*Scrambled Eggs Benedict*
Serves 4
Now where is my fork . . . . mmmm . . . . Bon Appetit!
Note: If you can't find a jar of good Hollandaise sauce there is a really fabulous recipe to make your own quick and easy Hollandaise sauce here that I highly recommend!
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