Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
People are always asking me what it was like to live, cook and work at the Manor. I thought I would do a post today about that experience in my life. To be honest, it was, to a humble girl from a small town in Nova Scotia, Canada, a bit of a dream come true!
When I was a child I used to dream of one day living in a pretty cottage in the English countryside, but I never ever thought that this would be a dream of mine that would come true. When I moved over to the UK in 2000 that dream came a little bit closer to coming true for sure, but it still seemed to be pretty remote to someone like me.
I decided to go to culinary school when I first arrived in the UK. This was something which I had always wanted to do, and the time seemed right. I was an empty nester without any obligations, and so I took the courses I needed to take in order to be able to work in the food industry. I had always been a very good cook, and I had run my own coffee shop at one point in my life, and I had, in fact, worked as a pastry chef (sans training) when I was a very young woman.
After I graduated from Culinary school, I started looking for a job. I did not want to work in a restaurant. At the age of 46, I reallyfelt that was too old for the fast pace of restaurant work. Restaurant work is a young person's game.
There is a magazine in the UK called The Lady. It is one of the primary places that wealthy people advertise to recruit staff. I decided that I would try to find a job working for a private school or a family cooking on a much simpler and easier pace. I began looking at adverts in the magazine and applying for jobs.
I received call backs from several positions but there was one job in particular that appealed to me. and so I went down to Kent for an interview. It was to work as a Chef for an American family living in the U.K. Kent is one of the most beautiful counties in England. It is known as the Garden of England and is host to a lot of beautiful little villages.
I went down by train for the interview from Chester where I was living at the time. This was just about the longest job interviews I have ever had. I was there for the most part of the day. I was given a guided tour of the Estate and of the cottage that would be mine.
By the end of the day I was told that I had the job, which would include a decent wage along with the cottage, which was situated just down the lane from the main house which you see above.
It was a very lovely cottage and would be my home for as long as I worked at the Manor. It was cozy and comfortable and well situated. We had a large eat in kitchen/family room down stairs, a laundry room, and a walk in larder. There was a circular staircase leading upstairs where there was a reception room, two largish bedrooms, a room we called the library/office and two bathrooms.
This was only a small portion of the kitchen downstairs in the cottage. It was quite large, with loads of cupboard and counter space.
My job at the Manor entailed cooking for a family on a daily basis, five days of the week, breakfast, lunch and supper. I got weekends off and bank holidays, unless it was a special occasion and of course I needed to work extra hours when they were entertaining.
As well as cooking, I was responsible for cleaning the kitchen, larder and conservatory.
There was a huge larder just off the kitchen which had slate shelves. It was lovely and cool in there. Stored in there were a variety of specialized dishes/platters/etc. which would be required for specific occasions.
There was a small wine/alcohol section, an area with tinned/packaged goods, and an ice machine. There was also another refrigerator which came in very handy to store things when a dinner party was planned.
The kitchen was huge. I had access to a large sink with a garbage disposal a professional sized electric/gas stove, a gas burning AGA and every electrical appliance you can imagine. On the other side of the cooking area was also a dining area which was never actually used for eating for the whole time I worked there, but served as an area to provide welcome drinks when guests were arriving for a luncheon or brunch.
There were a multitude of cabinets, some of them glass fronted, which held a variety of silver and china, crystal, etc. I was also responsible for the maintenance of these. The ceiling was oak beamed. The walls were lined with copper utensils. I was also responsible for polishing all of the silver and copper. There was not only silver in the kitchen, but a huge cupboard across from the laundry room that was filled with it from the floor to the ceiling.
Working there cured me from ever wanting to have any copper, silver, or crystal for myself. It was a lot of work keeping these things up to par, and during those years I did enough of it to last me a lifetime.
Everything was beautiful however and I have to say it was a wonderful opportunity for me to get to work in a beautiful environment with some of the finest equipment and ingredients.
Every day meals were quite ordinary. Much the same as anyone would eat. In the mornings I would make breakfast for the Mr. who usually had toast and jam, coffee, juice. The Mrs. would have 3 mini bran muffins, a glass of my homemade fruit smoothie and 2 prunes. The recipe I used for the bran muffins was this Refrigerator Bran Muffin recipe. I kept a big jug of that in the refrigerator at all times.
It was only ever very occasionally that they would want anything else for breakfast. Occasionally he would like some scrambled eggs and toast, and if they had guests I would cook full breakfasts to order. Bacon, eggs, sausage, etc.
Lunches were also very simple affairs. He might ask me to make him a sandwich, or sometimes I would make a pizza and have it in the refrigerator that he could eat whenever he wanted. A tray of Deviled Eggs was kept in the refrigerator at all times and I would often make a homemade soup for him to enjoy with his sandwich. He also liked to munch on cold chicken and there was also always a tray of crisp vegetables with homemade dip in there for snacking.
Every day suppers were also very simple. Usually just some sort of protein with some vegetables on the side. They did not eat carbs such as rice, pasta or potatoes on a regular basis. Dinner would be simply some beef, pork, chicken, duck, or fish (usually salmon), and 3 or 4 simply cooked vegetables as well as a salad. Dessert was also not an every day thing, although the Mr. did like me to cook my Chocolate Chip Cookies and Fudge Walnut Brownies on a regular basis.
On Chocolate Chip Cookie days, all the staff made a visit to the kitchen. They all adored my cookies, and would pop into the kitchen, one at a time for a freshly baked cookie.
The Ladies' Luncheons were a different matter. These were much more involved and required a lot of work in preparation. The Mrs. would entertain ladies for luncheons several times a month. They would consist of drinks served in the kitchen upon arrival, usually Elderflower cordial as well as an assortment of finger foods. Not too many, only one or two because the ladies were always watching their weight. Small nibbles only.
There would usually be a soup course to begin, with perhaps some cracker breads or tiny muffins on the side. It would only be a simple soup like Potage Crecy.
The soup was often served in these vegetable shaped ceramic soup dishes which each had their own lids to keep them warm. They were all different shapes and very pretty.
The main course would usually be a salad of some sort, sometimes grilled chicken with a few vegetables, or salmon. All very dainty, and of course, beautifully presented.
There would be a dessert to finish. A favorite of the ladies was the Frozen Lemon Souffle which would have been prepared by myself as small individual souffles and served with some berries or a coulis.
There would be iced water and a variety of wines to serve with each course and chocolates and coffee to finish.
I loved doing the luncheons. Sometimes they would be held outside on the patio, but more often than not they were held in the conservatory, which was just off the kitchen. (See photo above.)
I did all of the planning, shopping, prepping, cooking and serving. I was also responsible for setting and dressing the table, an example of which you can see above. Plus all of the clean-up afterwards. I tried to pick dishes that I could do in advance for the most part for the first and dessert courses. That way I had only to really concentrate on the main course on the day.
They involved long hours of preparation, and many hours spent on my feet on the day, but I loved the challenge of being able to pull it all together and I can tell you, they were always very happy with what I had prepared. I was right in my element, and, as tired as I would be at the end of it all, I always felt a great sense of accomplishment when it was done, and really enjoyed all of it. They were considered to be quite casual affairs.
As fun to plan and prepare as the luncheons were, the dinner parties were what I loved doing most of all! I planned, cooked and served dinner parties for as few as 6 or 8 people and as many as 25. Usually six courses, including the coffee's and chocolates afterwards.
Dinner parties were always quite a bit more elaborate and involved a lot more in terms of preparation and effort. They were silver service and consisted of appetizers and drinks upon arrival, usually served in the main reception room. I would usually prepare 3 to 4 different appetizers. Some favorites were this delicious Smoked Salmon Spread with crisp breads, boiled Quails Eggs, Toasted Cheese Rounds, Smoked salmon on little rounds of brown bread with lemon, etc.
Another favorite were these Stilton and Walnut Shortbreads which were served spread with cream cheese and topped with a dollop of Mango Chutney and a toasted walnut half. Real party fare.
Following the appetizers and drinks there would be a first course. (This photo above is of the dining room, but dressed for a luncheon rather than a dinner party. Dinner parties were always silver service.) The first course was usually a soup dish or a fish dish. She was very fond of stacked salads. I had special rings to stack things up in. You would set the salads up in the rings, on plates, and then once they were set remove the rings for service. Things like this Layered Cobb Salad would be a prime example.
Following the first course (starter) there would be a main course. This could be any number of things. Lamb, Beef, chicken, fish, etc. Accompanied with a variety of vegetables and of course the special dinner rolls that I would have baked earlier in the day. This recipe on Cooking Classy is very similar to the party rolls I used to make for the dinner parties.
I plated everything very judiciously. Small dabs of each thing, artfully placed, so as not to overwhelm appetites. It took some getting used to. I was used to family service prior to working at the manor and had to really learn to restrain myself when I was plating up. With five or six courses being served they didn't want overly large helpings of anything.
They really were very elegant affairs.
Following the main course there would be a dessert course. Typically I would prepare two to three different desserts. Usually a chocolate one, a light one and then a cake of some sort. I tried always to pick desserts that I could make well ahead of time that I wouldn't have to do for when it came to the actual day. These Baby Sticky Toffee Pudding Cakes were very popular.
Lemon Possets were another favorite.
After dessert there would be a cheese course. Prior to cooking at the manor I had a very timid cheese palate. I soon learned that in order to put together a delicious cheese tray I needed to know what I was doing and so I learned to love cheese.
I would prepare a large silver tray holding a variety of cheeses and fruits with special silver scissors meant to be used to clip off little sprigs of grapes. Normally there would be a hard cheese, some semi hard cheese, a soft cheese, a conversational cheese and a variety of fruits. Perhaps some wedges of apple, grapes, ripe figs, etc.
A silver biscuit barrel would also be passed at the table for the guests to enjoy a variety of crackers and biscuits with their cheeses. Small bread and butter plates with special silver knives would have been laid for them to spread their biscuits, cheese and fruits on.
As they were enjoying their cheese course I would be preparing the coffee course.
We always used a large wooden antique tray for this with handles. A hand crocheted antique lace cloth would be places over top and then the coffee things would be placed on top of the cloth. Small demi-tasse cups with silver spoons, and a silver basket covered with a doily and filled with a variety of quality chocolates.
By that time my work would have been almost done for the day. I would be busy clearing, cleaning and washing up. Leftovers, if any, would have been covered and refrigerated. The silver and crystal hand washed and put away and the dish washer would be humming.
Normally I would clean up the coffee things the next morning. That way they were free to socialize as they wanted and I could go home and get a well deserved good night's sleep before work the next day.
All did not always run smoothly. I remember the first Thanksgiving dinner I cooked, the turkey burned. It was a really large turkey and I had it in the electric oven. I went back to our cottage for a wee break and when I returned it was to discover that the bottom of the turkey was burning. It was so large that it was too close to the bottom element . We quickly ran to the shops, picked up two smaller ones and the first one was used as a show piece (elaborately garnished with plenty of parsley) and the guests were served meat from the other two. We did have a great laugh over that one.
The Mrs. said that it wouldn't be Thanksgiving if nothing happened to the turkey!
All in all I really enjoyed my years working at the Manor. I got to work in a beautiful environment with the finest equipment and ingredients. I got to stretch and expand my culinary skills more than I had ever thought myself capable, and I left there with a really good reputation intact.
So much so that a few years ago, they contacted me from their home in the Bahamas asking me could I come to work for them again. They said I had been the best Chef that they had ever had working for them. The offer included a cottage on the beach, etc. I had to turn it down though. I was very content now to just do what I am doing and to be near my family. I do admit I was very flattered to have been asked to return, however, and I was really chuffed that they thought so highly of me.
It really was a great experience and one that this simple girl from rural Nova Scotia had never thought that she would ever get to live. Living and working in a beautiful spot in the Garden of Kent. If I had my life to live over again, this experience would always be a part of it. Through it I learned a great deal about fine cooking and dining, proper service, and entertaining on a grand scale. This I will always be grateful for.
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!
I wanted to share a delicious Popover Recipe with you today that I thought you would enjoy. I have shared a Popover Recipe with you before in the past, while I was still living in the UK. That was a good one and you can find it here.
They were light and crisp and golden brown. I baked them in small metal individual steamed pudding tins, which worked perfectly fine.
I recently purchased myself a dedicated Popover tin however and was keen to try it out and see if they were any different from my original ones baked in the pudding tins.
For those of you who are not familiar with Popovers they are a type of quick bread or roll, very similar in taste and texture to Yorkshire Puddings. They are meant to be eaten with butter and preserves, honey, or jam, whereas Yorkshire Puddings form a lovely hole in the center meant to be filled with gravy.
This recipe I am sharing today is one I adapted from a cookery book entitled Lost Recipes by Betty Crocker. I love old recipes and vintage recipes. They are treasures.
A lot of younger people today think that cooking has to be complicated or use fancy ingredients to taste good, and there is value in that, but these older recipes have lots of value as well, and have withstood the test of time in my opinion. If it ain't broke don't fix it!
Simple ingredients done well. That is my favorite thing and this easy recipe uses only four basic simple ingredients. Ingredients I always have in my kitchen. Not only that, they go together lickety split. You can be enjoying them with your family in quick time.
Plus they don't make a lot of popovers. The recipe said six, but I got nine beautiful, light, airy, crispy, golden brown puffs of delicious delight!
WHAT YOU NEED TO MAKE EASY POPOVERS
As I said, simple, uncomplicated every day ingredients. If you don't have a popover tin, you can also bake these in muffin tins or custard cups.
- 2 large free range eggs
- 1 cup (240ml) whole milk
- 1 cup (140g) plain all purpose flour
- 1/2 tsp salt
I always try to make sure all of my ingredients are at room temperature before baking. Eggs, milk, etc. It is a very easy thing to do. You can warm the milk just slightly in the microwave, 30 seconds usually does it.
You can easily bring refrigerator cold eggs to room temperature quickly and safely if you have forgotten to take them out ahead of time. This article on All Recipes gives very good instructions for that.
Having all of your baking ingredients at room temperature ensures better results and success. I also only ever use whole milk in all of my baking unless otherwise specified. It just makes sense when you live alone to only have one kind of milk in the kitchen and since I use whole milk the most, that is the one I keep.
As you can see my popovers rose beautifully. They were a bit funny looking, but that is the nature of the popover I guess!
They were light and crisp and delicious even eaten without any butter or jam. I took some over to my friend Glenna and her sister and they ate them fresh right out of the bag right there in front of me and declared them delicious. They were still warm and they couldn't wait to try them!
HOW TO MAKE EASY POPOVERS
When I call these easy popovers, I really mean easy! So easy you will want to make them again and again!
Preheat the oven to 450*F/230*C/ gas mark 7. Grease a popover tin really well (generously) with some vegetable shortening. (I used Crisco. In the UK use White Flora or Trex.)
Beat the milk, eggs, flour and salt together with a wire whisk until smooth. Do not overbeat or they won't rise as tall. (I do this in a beaker to make it easier to put into the tin.)
Pop the popover tin into the preheated oven and leave it to heat for about 5 minutes. Once it is nice and hot remove it from the oven. Pour the batter into the pan filling each cup about 1/2 full.
Pop the filled pan back into the oven. Bake for 20 minutes. Reduce the oven temperature to 325*F/160*C/ gas mark 3 and continue to bake for 10 to 15 minutes longer until deep golden brown.
Remove from the cups immediately and serve hot. These are wonderful with butter and fruit preserves.
As I said, these turned out beautifully. They were light and crisp on the outsides, beautifully golden brown and you can see how light and fluffy they were on the inside.
I loved how simple they were to make. The hardest part was greasing the tins.
If you follow my instructions and hints and tips, there is no reason why you can't also have beautiful popovers like these! These were so tasty I am going to make some more today!
THREE SECRETS TO PERFECT POPOVERS
If you follow these three rules, your popovers will always be perfect!
1. Always heat up your pan until it is hot, hot, hot, be it a popover pan or a muffin tin, before adding the batter. It should start to rise and cook as soon as you pour the batter into the pan.
2. Never fill your pan more than half full.
3. Resist the impulse to open the oven door and peek. (Hard I know!)
These were delicious! So light and airy, fluffy. Crisp and golden brown on the outside and just like little clouds of air.
I enjoyed mine with some soft butter for spreading and some Rhubarb jelly that I had picked up at a farm market last week. Delicious!
If you are a fan of things like this you might also enjoy:
MARITIME BISCUITS - Similar to Angel Biscuits, these are not cookies, but a quick bread that uses both yeast and baking powder as a leavening. This is a very traditional Eastern Canada recipe. These are so light and fluffy and go wonderfully with salads, soups, stews, etc. They are fabulous on their own, simply split and buttered. Easy to make and delicious!
MINI SCONE FOCCACCIA BREADS - These are a very simple make. Scone dough, is cut and rolled out flat and brushed with an herb butter, sprinkled with some pine nuts and baked to perfection. Perfect with soups or salads, or even pasta. Quick, easy and delicious!
Yield: 6 - 9 (depending on size of your pan)
Easy Popovers
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
These are beautifully golden brown and crisp on the outside and light and fluffy inside. Delicious served warm with some butter and jam@
Ingredients
- 2 large free range eggs
- 1 cup (240ml) whole milk
- 1 cup (140g) plain all purpose flour
- 1/2 tsp salt
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Grease a popover tin really well (generously) with some vegetable shortening. (I used Crisco. In the UK use White Flora or Trex.)
- Beat the milk, eggs, flour and salt together with a wire whisk until smooth. Do not overbeat or they won't rise as tall. (I do this in a beaker to make it easier to put into the tin.)
- Pop the popover tin into the preheated oven and leave it to heat for about 5 minutes. Once it is nice and hot remove it from the oven. Pour the batter into the pan filling each cup about 1/2 full.
- Pop the filled pan back into the oven. Bake for 20 minutes. Reduce the oven temperature to 325*F/160*C/ gas mark 3 and continue to bake for 10 to 15 minutes longer until deep golden brown.
- Remove from the cups immediately and serve hot. These are wonderful with butter and fruit perserves.
Thanks so much for visiting. Do come again!
With the advent of summer comes much warmer weather and hotter temperatures. We don't always want to chain ourselves to the stove cooking heavy meals. We desire things which are quicker and easier to make and much lighter to eat.
That is the way it is for me anyways. I don't want to be heating up my kitchen if I can help it and I want to spend more of my time outdoors doing things rather than chaining myself to a hot stove.
This is also the time of year that we begin to be able to enjoy fresh local produce. It is a bit early yet, but in the summer time we want to be taking advantage of all of the fresh local produce that we can.
Lettuce and greens, peas, beans, tomatoes, fruits and berries, corn, beetroot, carrots, etc. I like to enjoy as much of it as I can while it is available locally and in abundance!
I grill a lot in the summer months. I don't have an outdoor grill anymore but I have a very reliable indoor grill. Mine is a Cuisinart Griddler. It is quite ample for my purposes.
I had one of these in the UK that I used all the time. It has flat plates and grill plates and I bought the waffle plates for mine as well. I am prepared for anything and everything! It was one of the things I thought to replace when I went to set up my kitchen here in Canada.
I use the grill plates most of the time. They clean really easily, go in the dishwasher, and the machine itself does a wonderful job of grilling.
One of my favorite salads is the Caesar Salad. It is a popular salad that was invented in Tijuana Mexico in the 1920's by an Italian Chef, Caesar Cardini.
Generally speaking it is composed of fresh green romaine lettuce leaves, and a tangy garlicky dressing made from pounded anchovies, Dijon mustard, garlic, Worcestershire Sauce and Lemon juice. Rich and creamy.
It is most often served topped with crisp garlic croutons, crisp bacon, and shavings of Parmesan cheese.
One of my favorite versions is the Grilled Chicken Caesar Salad, but it is really difficult to find a place that does a really nice one. I don't know why. How hard can it be?
Apparently it must be quite difficult for many places because I have always had a hard time finding on that I really enjoy. The ones I enjoy the most are the ones I make myself.
Anyways, today's recipe is for a delicious hot sandwich based on the idea of a Grilled chicken Caesar Salad, with a toasted artisanal garlic bread base, topped with a Caesar dressing, crisp streaky bacon, grilled Caesar marinated chicken breast cutlets, Caesar dressed sweet romaine lettuce, crisp croutons (optional) and shavings of good Parmesan cheese over top.
A wedge of lemon on the side to drizzle really enhances the tastiness of this fabulous open-faced, fork & knife, sandwich.
WHAT YOU NEED TO MAKE GRILLED CHICKEN CAESAR SANDWICH
Very simple ingredients actually. But you know me. I love simple things best of all! Because everything is so simple you will want to use the best of each ingredient that you can afford.
For the Caesar Chicken and Marinade:
- 1/4 cup your favorite brand of creamy Caesar Salad dressing
- 1 1/2 TBS light olive oil
- 1 1/2 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 2 boneless, skinless chicken breasts, cut horizontally into cutlets
For the sandwich:
- 2 (1/2 inch thick) slices of a good artisanal sour dough bread cut on the diagonal
- 4 slices of streaky bacon, cooked until crisp
- softened butter
- 2 cups of chopped romaine lettuce
- 3 TBS your favorite creamy Caesar salad dressing divided
- shaved parmesan cheese
- crisp garlic croutons (optional)
- lemon wedges to serve
There are a multitude of very good quality Caesar salad dressings out there these days. You want a creamy one, not a vinaigrette. Of course you can make your own. You can find a really tasty and reliable recipe on this blog, Once Upon a Chef.
Romaine lettuce is the only lettuce to use for a Caesar. My mother would never eat anything but Iceberg Lettuce. You could not get her to even try anything else. If it wasn't iceberg she wasn't having it! That is the only lettuce we grew up with.
Imagine my joy at growing up and discovering the wealth of lettuce options that are available out there. One thing I really miss here in Canada is Baby Gem lettuces. It might be available in larger urban centers, but it is just not available here where I live. It makes a great substitute for Romaine or Cos lettuce.
This is the bread that I used for the base of my sandwiches. I cut it into 1/2 inch thick slices on the diagonal. It toasts really well and has a lovely flavor and a sturdy enough crumb to stand up to this sandwich!
I used PC Free From chicken breasts, that have not been fed antibiotics and also PC Free From streaky smoked bacon. In the UK I would use dry cured streaky smoked bacon. (Something else that I miss from the UK! It is bound to happen!)
Croutons are not really necessary due to the bread base, but I recognize that some people just like to have crispy croutons on top of their salad! If that is you, I say go for it!!
HOW TO MAKE A GRILLED CHICKEN CAESAR SANDWICH (FOR TWO)
This is really simple and other than the marinating time for the chicken goes together very quickly. Especially if you have all of the elements assembled and ready to go!
In a container large enough to hold the chicken, whisk together the Caesar salad dressing, olive oil, Dijon mustard and minced garlic for the chicken marinade. Add the chicken breast cutlets, turning to coat them completely in the marinade. Cover and chill in the refrigerator for 6 to 8 hours, or overnight.
When you are ready to cook the sandwiches, slice your bread diagonally into 2 1/2 inch thick slabs. Put your lettuce into a bowl. Cook your bacon and keep warm.
Remove your chicken from the marinade, discarding any marinade left in the dish. Cook your chicken cutlets on a hot grill for about two minutes per side, until golden and cooked through. Keep warm.
Toast your bread slices, lightly buttering them if desired. (I used a garlic loaf. Alternately you can rub the toasted sides with a clove of garlic to infuse flavor.) Place on two serving plates. Divide 1 TBS of the Caesar salad dressing between the two slices and spread it over top of the bread.
Top each slice of bread with two slices of crisp bacon. Place two chicken cutlets on top of the bacon on each sandwich.
Toss your lettuce with the remaining salad dressing and pile lightly on top of the chicken cutlets. Shave some Parmesan over top and serve immediately with lemon wedges for squeezing.
This was a beautiful combination of savory, tangy, salty, crispy, garlicky, deliciousness. I found it to be very filling. The toasted bread did absorb some of the juices from the bacon and the grilled chicken but not overly so. When eaten soon after assembling, it was still quite crisp.
The chicken was moist and tender and had beautiful flavor and well, bacon . . . who doesn't like bacon! The dressed lettuce worked beautifully on top! Don't forget the Parmesan shavings and the lemon for squeezing!
I really quite enjoyed this! It made the perfect light supper!
Some other knife and fork sandwiches in The English Kitchen that you might enjoy are:
SOUTHWESTERN CHICKEN MELT - Chunky cooked chicken mixed with some mayo, taco seasoning, lime juice, green tabasco, plenty of jack cheese and spring onions. Piled onto some toasted bread and grilled until everything melts into hot and spicy melty deliciousness!
HOT YORKSHIRE PUDDING SANDWICHES - Hot roast beef sandwiched together between two crispy Yorkshire puddings, with gravy ladled inside and over top. Served with chips and veg, this is a delicious dinner that everyone will love, Love, LOVE!
Grilled Chicken Caesar Sandwich
Yield: 2
Prep time: 6 HourCook time: 20 MinTotal time: 6 H & 20 M
All the best things you like about a Grilled Chicken Caesar Salad in the shape of a delicious open face sandwich! You will need to marinate the chicken for several hours prior to cooking so bear that in mind when planning!
Ingredients
For the Caesar Chicken and Marinade:
- 1/4 cup your favorite brand of creamy Caesar Salad dressing
- 1 1/2 TBS light olive oil
- 1 1/2 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 2 boneless, skinless chicken breasts, cut horizontally into cutlets
For the sandwich:
- 2 (1/2 inch thick) slices of a good artisanal sour dough bread cut on the diagonal
- 4 slices of streaky bacon, cooked until crisp
- softened butter
- 2 cups of chopped romaine lettuce
- 3 TBS your favorite creamy Caesar salad dressing divided
- shaved parmesan cheese
- crisp garlic croutons (optional)
- lemon wedges to serve
Instructions
- In a container large enough to hold the chicken, whisk together the Caesar salad dressing, olive oil, Dijon mustard and minced garlic for the chicken marinade. Add the chicken breast cutlets, turning to coat them completely in the marinade. Cover and chill in the refrigerator for 6 to 8 hours, or overnight.
- When you are ready to cook the sandwiches, slice your bread diagonally into 2 1/2 inch thick slabs. Put your lettuce into a bowl. Cook your bacon and keep warm.
- Remove your chicken from the marinade, discarding any marinade left in the dish. Cook your chicken cutlets on a hot grill for about two minutes per side, until golden and cooked through. Keep warm.
- Toast your bread slices, lightly buttering them if desired. (I used a garlic loaf. Alternately you can rub the toasted sides with a clove of garlic to infuse flavor.) Place on two serving plates. Divide 1 TBS of the Caesar salad dressing between the two slices and spread it over top of the bread.
- Top each slice of bread with two slices of crisp bacon. Place two chicken cutlets on top of the bacon on each sandwich.
- Toss your lettuce with the remaining salad dressing and pile lightly on top of the chicken cutlets. Shave some Parmesan over top and serve immediately with lemon wedges for squeezing.
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