Showing posts with label meat and potatoes. Show all posts
Showing posts with label meat and potatoes. Show all posts
One of my favorite Nigel Slater cookbooks is called "EAT". You all know how I love Nigel and his way of cooking and eating. That man could make anything look and sound tasty and he is the master as creating delicious and fast food out of just about anything you can get your hands on. He has one whole chapter in this book devoted to sandwiches and the like. My kind of guy. My kind of cooking.
I think the British love sandwiches more than anyone else in the world. Walk into any shop, and I do mean any . . . and you are sure to find a variety of them, ready made, wrapped and for sale to anyone who feels in the need for a portable sustenance of the this kind. AND, they come in varieties which are suitable for any meal of the day . . . breakfast, lunch, dinner or snack!
This delicious recipe I am sharing with you today combines all of my loves. Sandwiches, Nigel Slater, and making good use of leftovers. I was inspired by one of the recipes in his book.
This was a sandwich he created using crusty bread, beef drippings and leftover roast from the Sunday dinner. Reading about it . . . made me want one, and reading about it . . . inspired me to create my own version. I got to thinking hash . . . roast beef hash . . . in a bun.
And so that is what I did. I made some hash using chopped potatoes, chopped onions, chopped cabbage and some of the leftover roast from yesterday's pot roast. I seasoned it lightly with some salt and cracked black pepper.
Added a touch of herbs . . . in the way of summer savory, and a hint of snap by using some Worcestershire Sauce and a dash of brown sauce. (steak sauce to you North Americans) I cooked that all together until the potatoes and onions and cabbage were gilded with little caramelized edges, all golden brown and sweet . . . and the meat was falling apart once more.
And then I sandwiched it between two halves of a crisp warm ciabatta roll . . . the bottom spread with just a touch of creamed horseradish sauce . . . a slice of cheese layered on top of the hot hash, so it melted down into all those gilded crevices, and topped by that crisp roll-top . . . all that goodness tucked into a tasty and lightly crisped ciabatta suitcase and just waiting for me to tuck in.
Simply put, this was phenomenal
INGREDIENTS NEEDED
TO MAKE
HASH ON A BUN
Leftovers put together in the most delicious way.
- 1 medium onion, peeled and chopped coarsely
- a handful of chopped cabbage
- two medium potatoes, peeled and chopped coarsely
- 1 small clove of garlic, peeled and minced
- 2 TBS hot beef stock or water
- an amount of leftover cooked roast, cubes (equal to the amount of potatoes)
- 1 TBS vegetable oil
- 1 TBS butter
- fine sea salt and black pepper
- 1 tsp of either dried thyme or summer savory
- 1 TBS Worcestershire Sauce
- Brown Sauce to taste
To finish:
- 4 warmed ciabatta rolls
- Creamed Horseradish sauce
- 4 slices of processed cheese
Feel free to vary the vegetables and protein used in this sandwich. You can use leftover cooked beef, pork, lamb, chicken or turkey. The vegetables you decide to use will vary according to the protein used.
You can also use ground meat which has been browned. The important thing to remember is to keep the proportions correct. You want roughly the same amount of protein as you have potato.
If you are using chicken or turkey feel free to add some leftover stuffing.
I have used cabbage and onion here, but you could also use leftover cooked sprouts, carrots, parsnips, etc. This is meant to be a way to use up your leftovers!
Brown sauce is what is known as steak sauce in North America. HP sauce.
HOW TO MAKE
HASH ON A BUN SANDWICHES
This really is not all that hard to do. The end result is a very delicious sandwich!
- Heat the oil along with the butter in a large skillet. Toss in the onions, cabbage and potatoes.
- Cook stirring until they begin to turn golden brown. Add about 2 TBS stock or hot water, a bit of seasoning, the Worcestershire sauce, brown sauce, summer savory, and the garlic. (You really want them to begin to caramelize as this will help to enhance the flavors.)
- Turn the heat to very low, pop a lid on and cook for about 15 minutes, checking every so often to make sure they don't catch. At the end of that time they should be knife tender.
- Uncover and toss in the beef. Cook and stir over medium heat, frequently turning it over until the meat is heated through and all is golden brown. (I like to make sure that the beef browns a bit as well.)
- Taste and adjust seasoning as required. While you are doing this, pop the ciabatta into a hot oven to heat through.
- To serve, slice each hot ciabatta roll in half. Spread the bottoms with some horseradish sauce (if desired) and then pile an equal amount of the hot hash on top.
- Top the hot hash with a slice of cheese and then the top of the rolls. Serve immediately. Pass the brown sauce or ketchup if desired. (The heat from the hash should melt the cheese.)
HINTS AND TIPS FOR SUCCESS
- Read through the recipe thoroughly before beginning. This will help to familiarize you with any ingredients needed, etc.
- Assemble everything together before you begin. This will help to prevent you from leaving anything necessary out of the recipe by mistake.
- Use the freshest buns and other ingredients.
- Cut everything into bite sized pieces so that it will be easier to eat.
- Make sure you let everything caramelize to perfection. This makes the difference between a ho-hum sandwich and a fabulous sandwich!
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE AHEAD OF TIME?
You can certainly make the hash up ahead of time, ready to reheat and then stuff the sandwiches with.
CAN THIS BE MADE WITH ANYTHING OTHER THAN ROAST BEEF?
You could make a hash of any kind of cooked meat you wish. You could also use browned ground beef in the equivalent amount if you wish.
DO I NEED TO USE HORSERADISH SAUCE?
Not at all. We use this because we enjoy it. You could use Arby's sauce, or a spicy or garlic mayonnaise, Aioli, etc. You use whichever sauce it is that you enjoy and that you think will go well with the other ingredients.
CAN I USE ANY OTHER KIND OF BUN?
The only pre-requisite is that the bun be fresh and sturdy enough to stand up to the weight of the hash.
HOW LONG WILL THE FILLING KEEP?
I would not keep the filling any longer than two to three days.
CAN THIS BE CUT IN HALF?
Absolutely. Simply divide the amounts of everything in half. The cook times will remain the same.
A FEW MORE
HOT SANDWICHES YOU MIGHT ALSO ENJOY
We love hot sandwiches here in the English Kitchen. here are a few more favorites that we really love that we think you might also enjoy!
CHILI CHEESE DOG BOATS - A cheesy, saucy, chili‑smothered hot dog experience that’s messy in the best possible way. They’re fun, filling, and guaranteed to be a hit with kids, teens, and anyone who loves a good retro‑style comfort meal. Perfect for game nights, casual dinners, or those evenings when you just want something indulgent and delicious.
CROISSANT REUBEN SANDWICHES - Crispy flaky buttery croissants, filled with tangy crisp sauerkraut and a homemade slightly spicy dressing, hot juicy meat and oodles of melted cheese. This is everything a good Reuben Sandwich should be. Prepare to fall in love with this fantastic hot sandwich! Yum! Yum!
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Yield: 4 servings
Roast Beef Hash Buns
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
A delicious way to stretch the leftovers from Sunday lunch even further.
Ingredients
- 1 medium onion, peeled and chopped coarsely
- a handful of chopped cabbage
- two medium potatoes, peeled and chopped coarsely
- 1 small clove of garlic, peeled and minced
- 2 TBS hot beef stock or water
- an amount of leftover cooked roast, cubes (equal to the amount of potatoes)
- 1 TBS vegetable oil
- 1 TBS butter
- fine sea salt and black pepper
- 1 tsp of either dried thyme or summer savory
- 1 TBS Worcestershire Sauce
- Brown Sauce to taste
To finish:
- 4 warmed ciabatta rolls
- Creamed Horseradish sauce
- 4 slices of processed cheese
Instructions
- Heat the oil along with the butter in a large skillet. Toss in the onions, cabbage and potatoes.
- Cook stirring until they begin to turn golden brown. Add about 2 TBS stock or hot water, a bit of seasoning, the Worcestershire sauce, brown sauce, summer savory, and the garlic.
- Turn the heat to very low, pop a lid on and cook for about 15 minutes, checking every so often to make sure they don't catch. At the end of that time they should be knife tender.
- Uncover and toss in the beef. Cook and stir over medium heat, frequently turning it over until the meat is heated through and all is golden brown.
- Taste and adjust seasoning as required. While you are doing this, pop the ciabatta into a hot oven to heat through.
- To serve, slice each hot ciabatta roll in half. Spread the bottoms with some horseradish sauce (if desired) and then pile an equal amount of the hot hash on top.
- Top the hot hash with a slice of cheese and then the top of the rolls. Serve immediately. Pass the brown sauce or ketchup if desired.
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.
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I am not a person who eats a lot of red meat. It is a once in a blue moon treat for me, or it is something I eat when I go to my sister's for supper. She is fond of doing a roast for Sunday dinner and I will have beef then.
I eat mostly chicken, fish or vegetarian meals. (I am not a vegetarian.) Every now and then, I do get a hankering for a nice piece of steak or a pork chop. When they are cooked properly, they are really appealing to me, and I do know how to cook them well. Or at least to the way that I enjoy them anyways!
When we were growing up we used to love it if our mother used "Shake and Bake" when she cooked our meat or poultry, and sometimes our fish. You used to be able to get it in all three versions along with a BBQ version as well.
A plate of shake and baked chops, or chicken and some Stove Top stuffing and we were in dinner heaven!
I have not seen Shake and Bake here for pork or fish in a very long time. You can get the chicken one for original and extra crispy. They have done away with the plastic bag for shaking however, which is a bit of a nuisance, but I digress.
I had some pork chops I wanted to cook today and I was reminiscing about Shake and Bake Pork Chops. I found an online version of the crumb mixture and downsized it to cook only two chops. It worked exceptionally well. I chose to roast my chops in the crumb coating on a bed of roasted vegetables on a baking tray. No fuss, no muss and sized for two.
You can't beat a dinner like this!
WHAT YOU NEED TO MAKE CRISPY PORK CHOP DINNER
There is nothing out of the ordinary here. Just simple wholesome ingredients. You can vary the vegetables used according to what you enjoy. I cannot think of one which would not work. Not a fan of pork? Try using boneless chicken in it's place. Timings will have to be adjusted somewhat if you do.
For the chops:
- 2 bone in pork chops, about 1/2 inch thick
- 1 TBS olive oil
- 3/4 cup (90g) fine dry bread crumbs
- 1 TBS fine cornmeal (optional)
- 1 tsp salt
- 1 tsp smoked paprika
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
You will also need:
- 2 TBS oil
- 2 carrots peeled and sliced on the diagonal
- 1/2 small cauliflower, trimmed and broken into florets
- 2 medium potatoes, washed and cut into wedges
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
.jpg "Crispy Pork Chop Dinner")
Most of the ingredients required are pretty standard store-cupboard type of ingredients. You could use panko rather than the fine dry bread crumbs, but your crumb mixture will be a bit coarser.
I use light olive oil. Olive oil is supposed to be a healthier fat. I don't use extra virgin because I think it is a bit of a waste to use it in cooking.
I did not use the cornmeal, but if you do, your crumb coating will be much crisper. You could add some herbs to the crumb coating if you wished, but I kept it pretty simple.
Make sure you use onion and garlic powders and not the salts.
I like to slash the fatty edges of my chops every 1/3 to 1/2 inch. This helps to prevent then from curling up when they cook for a much neater and more attractive presentation.
HOW TO MAKE CRISPY PORK CHOP DINNER
This really is not hard at all to do. I loved the homemade crispy coating for the chops, very easy to make, and then the roasted vegetables, also simple.
Preheat the oven to 425*F/220*C/ gas mark 7. Line a medium sized baking tray with aluminum foil. Butter the foil.
Place all of your vegetables into a bowl. Toss together with the oil and all of the seasonings, making sure the are all coated.
Spread out onto the baking sheet. I like to keep each vegetable separate. Place the baking sheet into the preheated oven and roast for 15 minutes.
While the vegetables are roasting prepare the chops. Mix together the bread crumbs, cornmeal and all of the seasonings in a shallow bowl.
Pat the chops dry, slash the fatty edges, and then brush them all over generously with the oil. Coat the chops in the bread crumb mixture making sure that they are completely coated.
At the end of 15 minutes take the baking tray out of the oven. Place the two chops on top of the vegetables.
Return the tray to the oven and continue to roast everything for a further 20 to 25 minutes, until the vegetables are beginning to caramelize and the chops are golden brown and the juices run clear. The internal temperature of the chops should read 145*F/63*C.
Divide the roasted vegetables between two heated plates and add a cooked pork chop to each. If you desire, you can serve this with either a homemade gravy or some applesauce.
I was really pleased with how this meal turned out. The pork was tender and juicy with a lovely crisp and flavor-filled coating. The vegetables turned out beautiful as well. Everything was done just right. I enjoyed the pork chops with some applesauce on the side. Pork Chops and Applesauce. You can't beat that combination!
If you are not fond of cauliflower, you could use any type of vegetable. Brussels sprouts would be lovely, green beans, sweet potatoes, squash, etc. Obviously softer vegetables will not need to roast quite as long.
If you are looking for a delicious homemade gravy to serve with this check out my recipe for Perfect Gravy from Scratch, which you can find HERE. Its delicious!
I don't eat red meat very often, but I do enjoy a pork chop every now and then. Here are some more delicious ways that I like to prepare them!
PORK CHOPS WITH CREAM GRAVY - Tender, juicy and delicious bone in pork chops served with a lush and creamy from scratch gravy. No soup here, just bags of flavor! I like to enjoy these with a pile of fluffy mash and some vegetables on the side!
SWEET APPLE & APRICOT PORK CHOPS - Thick bone in chops are seasoned and browned in a skillet and then oven braised until tender with onion, chunks of apple, sweet apricots, stock and a few herbs. These practically melt in the mouth with deliciousness! Pork and fruit are perfect partners!
Yield: 2 servings
Crispy Pork Chop Dinner
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
A fabulous sheet pan supper! Everything cooks on one baking sheet, with perfect results. Juicy, tender and crisp crumb coated chops with roasted potatoes and vegetables.
Ingredients
For the chops:
- 2 bone in pork chops, about 1/2 inch thick
- 1 TBS olive oil
- 3/4 cup (90g) fine dry bread crumbs
- 1 TBS fine cornmeal (optional)
- 1 tsp salt
- 1 tsp smoked paprika
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
You will also need:
- 2 TBS oil
- 2 carrots peeled and sliced on the diagonal
- 1/2 small cauliflower, trimmed and broken into florets
- 2 medium potatoes, washed and cut into wedges
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a medium sized baking tray with aluminum foil. Butter the foil.
- Place all of your vegetables into a bowl. Toss together with the oil and all of the seasonings, making sure the are all coated.
- Spread out onto the baking sheet. I like to keep each vegetable separate.
- Place the baking sheet into the preheated oven and roast for 15 minutes.
- While the vegetables are roasting prepare the chops.
- Mix together the bread crumbs, cornmeal and all of the seasonings in a shallow bowl.
- Pat the chops dry, slash the fatty edges, and then brush them all over generously with the oil.
- Coat the chops in the bread crumb mixture making sure that they are completely coated.
- At the end of 15 minutes take the baking tray out of the oven. Place the two chops on top of the vegetables.
- Return the tray to the oven and continue to roast everything for a further 20 to 25 minutes, until the vegetables are beginning to caramelize and the chops are golden brown and the juices run clear. The internal temperature of the chops should read 145*F/63*C.
- Divide the roasted vegetables between two heated plates and add a cooked pork chop to each. If you desire, you can serve this with either a homemade gravy or some applesauce.
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
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I recently purchased a new cookbook by Nicky Corbishley of Kitchen Sanctuary. It is called Quick & Easy, Delicious 30 Minute Dinners.
I have several others of her books and I have to say I have loved every one of them. Simple food, prepared simply and deliciously. This is not a plug to buy her book, but when I find something I like then I like to share it.
One of the first recipes I tried from this book was Bacon & Potato Hash with Cheesy Beans. I love potato hash and I love baked beans. Cheesy Baked Beans? Count me in! This promised to be delicious!
I did take the liberty of cutting the recipe in half as I am only one person. The original recipe made four servings and you could simply double everything here to make enough for four people.
You could also add some eggs to make for a Breakfast for Supper meal! Oven Poached Eggs are awfully nice, as are fried of course. I also really love scrambled eggs. My Cheesy Scrambled Eggs with Chives would be lovely.
This really does make for a quick, easy and delicious supper. The beans with the cheese are simply wonderful. Don't skip out on scattering the spring onions over the top. They really added a lovely bit of sharpness and a pretty touch of color!
WHAT YOU NEED TO MAKE BACON & POTATO HASH WITH CHEESY BEANS
Just a few simple store cupboard ingredients and a few bits from the refrigerator.
For the Hash:
- 3/4 pound (250g) potatoes, peeled and cut into 1/2 inch cubes
- 1 TBS light olive oil
- 4 strips of streaky bacon
- 1/2 small onion, peeled and diced
- salt and black pepper to taste
- 1/4 tsp garlic powder
For the beans:
- 1 tin of baked beans in tomato sauce (14 oz/400g), undrained
- 1/2 tsp smoked paprika
- 1/8 tsp white pepper
- 1/2 cup (50g) packed mixed grated cheese (I used a mix of mozzarella and strong cheddar)
To serve:
- a hefty pinch of freshly ground black pepper
- 2 spring onions, trimmed, washed and finely chopped
You can also use a tin of baby potatoes, drained, patted dry and diced for this recipe if you don't have any fresh potatoes in the house. No need to par-boil them. This makes for an even quicker dish.
Use any good potato, peel and dice. Don't over-boil them. You are just softening them a tiny bit. You want them to be able to keep their shape.
Streaky bacon is regular bacon here in North America. I do miss the streaky bacon from the U.K. I always used the dry cured and it was always nice and meaty. I find the bacon over here quite a bit fattier. Also over there you have a choice of smoked or unsmoked. I would use smoked for this.
Everything else is pretty self-explanatory. I used British baked beans in tomato sauce that I can buy in the international section of my grocery store. They are the Heinz brand and are not quite as sweet as North American Baked beans. Do not drain them.
HOW TO MAKE BACON & POTATO HASH WITH CHEESY BEANS
Once you have all of the components ready to go, this goes together in a flash. I love simple suppers like this one! Easy peasy lemon squeezy!
Place the potatoes in a saucepan. Cover with lightly salted cold water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Drain well and set aside.
Add the bacon to a skillet and fry for 5 minutes over medium high heat, until crisp and golden brown. Remove to paper towels to drain.
Drain the bacon fat, leaving about 1/2 TBS of it in the pan. Add the light olive oil. Heat over medium heat and then add the potatoes in a single layer. Cook without disturbing until just beginning to brown on the underside, 4 - 5 minutes. Give them a stir and continue to cook.
Start the beans. Empty the tin into a saucepan. Add the paprika, and white pepper. Cook, stirring over medium heat until heated through. Keep warm while you finish the potatoes.
Add the chopped onion to the potato, along with some seasoning and the garlic powder. Cook for a further 5 minutes or until the onion has softened and the potato has taken on a lovely color.
Dice the bacon into bits and stir it into the potatoes, heating everything through for several minutes. Turn off the heat.
Stir 2/3 of the cheese into the baked beans. Stir to melt the cheese and then turn off the heat.
Divide the potato bacon hash between two heated plates. Push to the side and spoon a half portion of the baked beans onto each plate next to the potatoes.
Sprinkle with the remaining cheese. Scatter the spring onions on top and serve immediately!
This was perhaps not the healthiest meal around, but it made for a really delicious quick supper that felt a bit like a treat. I loved the flavors of those crispy browned potatoes and the beans were also really delicious! Creamy and savory and oh so tasty!
If you are looking for a quick and easy supper that is very simple to throw together and makes great use of store cupboard ingredients, look no further! This is it!
Love baked beans as much as I do? Then you might also enjoy the following recipes using one of Great Britain's favorite foods!
FISH FINGERS CHIPS & BEANS - One thing that children really enjoy for their suppers in the UK are Fish Fingers, Chips and Beans. Its a simple meal and quick to throw together, making it a firm favorite with mums as well. You don't always have the time or the energy to put together a big meal. I confess that from time to time, I also enjoy it. It can be as simple as opening frozen packets and tins, popping the fish and chips into the oven and the beans into a saucepan to heat up. I, however, always like to add a little something extra to my baked beans which I am sharing in this fabulous recipe twist!
SKILLET BEANS & WEINERS - Even though I am a person on my own I still can enjoy a delicious baked bean supper. This recipe for Skillet Beans & Wieners is a great way to do that! Its simple and delicious, and goes together lickety split! The original recipe fed six people and so I cut it in half to feed only three. Sliced Frankfurters, crispy bacon a tin of beans and some delicious additions and seasonings are all that you need to whip up this simple and very tasty supper dish.
Yield: 2 servings
Bacon & Potato Hash with Cheesy Beans
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
A simply seasoned potato hash, with smoky bacon is served along side some lightly spiced baked bean which have been enriched by the addition of some rich and tangy delicious cheese. Altogether a fabulous combination and very simple to make.
Ingredients
For the Hash:
- 3/4 pound (250g) potatoes, peeled and cut into 1/2 inch cubes
- 1 TBS light olive oil
- 4 strips of streaky bacon
- 1/2 small onion, peeled and diced
- salt and black pepper to taste
- 1/4 tsp garlic powder
For the beans:
- 1 tin of baked beans in tomato sauce (14 oz/400g), undrained
- 1/2 tsp smoked paprika
- 1/8 tsp white pepper
- 1/2 cup (50g) packed mixed grated cheese (I used a mix of mozzarella and strong cheddar)
To serve:
- a hefty pinch of freshly ground black pepper
- 2 spring onions, trimmed, washed and finely chopped
Instructions
- Place the potatoes in a saucepan. Cover with lightly salted cold water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Drain well and set aside.
- Add the bacon to a skillet and fry for 5 minutes over medium high heat, until crisp and golden brown. Remove to paper towels to drain.
- Drain the bacon fat, leaving about 1/2 TBS of it in the pan. Add the light olive oil. Heat over medium heat and then add the potatoes in a single layer. Cook without disturbing until just beginning to brown on the underside, 4 - 5 minutes. Give them a stir and continue to cook.
- Start the beans. Empty the tin into a saucepan. Add the paprika, and white pepper. Cook, stirring over medium heat until heated through. Keep warm while you finish the potatoes.
- Add the chopped onion to the potato, along with some seasoning and the garlic powder. Cook for a further 5 minutes or until the onion has softened and the potato has taken on a lovely color.
- Dice the bacon into bits and stir it into the potatoes, heating everything through for several minutes. Turn off the heat.
- Stir 2/3 of the cheese into the baked beans. Stir to melt the cheese and then turn off the heat.
- Divide the potato bacon hash between two heated plates. Push to the side and spoon a half portion of the baked beans onto each plate next to the potatoes.
- Sprinkle with the remaining cheese. Scatter the spring onions on top and serve immediately!
All rights reserved The English Kitchen
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 for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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