Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
I had found a rolled brisket in the oven at the weekend. I am trying to use up what I can from the freezer. I think our local food bank will be getting a healthy donation from our food cupboard in any case.
I just did my normal pot roast. With the leftovers I decided to make a delicious homemade soup. My son had shown me his Turkey Pot Pie Soup on Sunday and so I thought to myself why not a Beef Pot Pie Soup??
There is no doubt about it, if push comes to shove I will choose a turkey burger over a beef burger any day of the week, and this Spicy Ranch Turkey Burger Recipe is one of my favourite ways to make them.
Its filled with lovely flavours and always goes down a real treat!
From the cool and creamy ranch slaw that gets tucked into it to the spiciness of the burger it is a real taste sensation!
You might be thinking that is a mighty odd looking burger bun and you would be right. Its not a burger bun, its a finger/hot dog bun.
That's what you get when hubby makes a trip to the shops.
Beggars can't be choosers and it tastes exactly like a round burger except it is torpedo shaped. Why quibble about a shape when something tastes this good, right?
One reason I really like turkey burgers is because I love the flavour of turkey and the consistency. There is something about ground beef that puts me off more often than not.
And yet . . . in a chili or a sauce, or a meatball, I prefer beef. There's naught so queer as folk they say here in the UK. We like what we like . . .
I like to melt a slice of Jack cheese over my burgers. If you want it really spicy use Mexi-Jack cheese, which packs a wallop.
Me, I like it just normal, ordinary, not spicy. There's enough spice in the burgers for me, with jalapeno pepper, red onions, green tabasco . . . I want to bite my burger. I don't want it to be biting me!!
That creamy ranch slaw helps to cool down the spice a bit and goes so well with the flavour of the turkey. It doesn't make the bun soggy either, so long as you don't leave it sitting for too long . . .
And any extras go very well on the side.
I served these with skin on oven chips . . . and altogether this was a fairly lowish fat supper for us.
If you are low-carbing it, just eat the burgers with the cheese on top and the slaw. No need for the bun or chips. Unless you have a way of doing low carb chips! (And I haven't figured out how to that yet!)
Spicy Ranch Turkey Burgers
Yield: 4
prep time: 40 Mcook time: 15 Mtotal time: 55 M
This low fat burger is filled with lovely flavours. A spicy fresh lean turkey patty tucked into a toasted roll with ranch coleslaw. Delicious!
Ingredients:
- 1 pound lean ground turkey
- 1 medium carrot, peeled and grated
- 2 TBS soft whole wheat bread crumbs
- 2 TBS minced red onion
- 1 TBS chopped fresh coriander
- 1 fresh jalapeno chili, trimmed, deseeded and minced
- 1 clove garlic, peeled and minced
- 1 TBS green Tabasco sauce
- 1 large free range egg white, lightly beaten
- salt and black pepper to taste
- some spray oil to grill
For the slaw:
- 1 1/2 cups hand shredded red and green cabbage
- 1 small carrot, peeled and grated
- 2 TBS minced red onion
- 1/2 cup your favourite ranch dressing
- seasoning as desired
You will also need:
- 4 toasted burger buns
- 4 slices Monterey Jack Cheese
Instructions:
- Combine all of the burger ingredients until well blended. Shape into 4 equal sized pattys. Place in the refrigerator to chill for about half an hour to set up.
- While the burgers are chilling make the coleslaw. Combine all of the ingredients in a bowl, tossing together to combine well. Taste and adjust seasoning as desired.
- Heat a grill pan, electric grill or skillet. Spritz with some oil. Add the turkey burgers and grill them on both sides until cooked through. (180*F or 80*C should be the internal temperature.) Slap a slice of cheese on top of each and let it melt while you toast the buns.
- Top each toasted bun with some of the slaw , slap on a turkey burger and serve immediately.
Just looking at these photos is making me hungry for these all over again. What's your favourite burger fix? I really want to know!
Golden Syrup Puddings. This is one of my husbands absolute favourite desserts. Its very old school and very reminiscent of the type of dessert which might have been served to him at the end of a school dinner during his school days.
He loved his school dinners. I think I might have as well. His mother never cooked a hot meal at night. She totally relied on him being fed with school dinners. A lot of family's were like that during and after the war in the UK.
Old fashioned and comforting, it was well worth getting through overcooked cabbage and boiled mystery meat if you knew this was waiting for you at the end!
The promise of a bit of something sweet can make almost anything bearable.
It is very similar to a dessert we have in Canada called Pudding Chomeur, which is made with maple syrup. Maple syrup is the syrup of Canadians.
It runs through our veins. If you cut us that's what leaks out.
Here in the UK you are more likely to strike a vein of Golden Syrup. Its a very British ingredient. It is very similar to corn syrup and you can use that instead.
Golden syrup has a very distinctive pronounced buttery caramel flavour. That's because corn syrup is made from corn starch and golden syrup is made from sugar! Caramelised sugar.
This is a self saucing pudding. You end up magically with a cake on top and a thick sweet sauce on the bottom . . .
I adapted the recipe from one I found in one of my absolute favourite cookery books. Every Day, by Bill Granger. I love Bill Grangers recipes. He's Australian.
You do have to fiddle a bit with his measurements, because they are Aussie, and there is a slight difference, but no worries, I've done the fussing for you and the measurements you see here are what work.
They should call it surprise pudding . . . looking at that you think to yourself, hmmm . . . cake. And not even any icing.
Then you dig your spoon into it pulling up from the bottom and SURPRISE!!
This is much more than just cake, and it needs no icing whatsoever!
A scoop of vanilla icecream goes very well however, as does pouring cream and I dare say warm custard would also be nice.
That's a photo of his on the far right. Mine was not quite as dark. Perhaps his sugar was more brown? I don't know.
You could try muscovado sugar and see what happens.
The cake itself is highly flavoured with warm ginger and vanilla. That is somewhat of a surprise, because you are expecting caramel . . . but instead you get ginger caramel.
This smells heavenly when it is baking . . . you almost can't wait to dig your spoon in, but do wait a few minutes as the sauce can burn your mouth . . . just sayin'
I wish I had four matching baking dishes. Todd and I, having gotten married late in life and both having begun over again with practically nothing but suitcases don't have four matching baking dishes. When you eat at ours you get what you get . . .
I do so like these little stripey ones however. I think they are quite pretty don't you? Besides its not the dish that counts so much as whats actually in the dish!
Golden Syrup Puddings
Yield: 4
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These are delicious, very old school. Comfort food puddings that create their own sauce. Flavoured with ginger, vanilla and golden syrup.
Ingredients
for the puddings:
- 140g self raising flour (1 cup)
- 1 tsp ground ginger
- 100g soft light brown sugar (1/2 cup packed)
- 60g unsalted butter, melted (1/4 cup)
- 1 large free range egg, lightly beaten
- 125ml milk (1/2 cup)
- 1 TBS golden syrup
- 1 tsp vanilla extract
for the sauce:
- 100g soft light brown sugar (1/2 cup packed)
- 2 TBS golden syrup
- 310ml boiling water (1 1/4 cups)
to serve:
- vanilla bean ice cream or pouring cream
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Butter 4 deep oven proof dishes, each capable of holding a generous cup. (9 fluid ounces/240ml) Set onto a baking tray.
- Whisk the flour, ginger, and sugar together in a bowl. Whisk together the egg, milk, melted butter, golden syrup and vanilla. Add all at once to the dry ingredients and whisk together until smooth and well combined.
- Divide the batter between the four cups.
- Whisk together the brown sugar, boiling water and golden syrup for the sauce. Divide between the four cups carefully, pouring it over top of the batter using the back of a spoon to diffuse it somewhat so it doesn't break apart the batter.
- Bake in the preheated oven for 20 minutes, until the sponge has risen and is golden brown.
- Serve warm with ice cream or pouring cream.
If you are looking for a simple pudding, homey and comforting, this be your dessert! Enjoy!
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One thing I really miss over here in the UK are Chinese Food Buffets. I have not seen one yet that even comes close to what I was used to back home. My favourite one had probably about 25 different entrees to choose from, along with sides, etc. Plus a salad bar and a dessert bar.
I suppose that was to appease people who can't eat a meal out without chips or who have to bring their children and want their children to have something they will eat as well. I am not sure.
I miss Egg Rolls . . . there is no such thing here. They only have Spring Rolls. I think Egg Rolls are better. Its that filling with the cabbage and ground pork . . . yum . . . I also miss the Chinese Chicken Wings. I have yet to find a suitable substitute here in the UK. I did try Salt and Pepper Wings once, but they were not to my taste and not at all the same.
I think the Wings and fried Won Tons were always really popular back home because when the place was busy finding one or two left in the bin to have was difficult! People would load their plates up with them. You learnt not to go up to the buffet until you saw them bringing them out, or you wouldn't get any.
I love the Lemon Chicken, Beef and Broccoli and of course the Sweet and Sour. I also adore Fire Cracker Chicken. Fire Cracker Chicken is very similar to Sweet and Sour, except the sauce bites back!
I have never seen anything like it over here in the UK, and so I found a recipe for it online here, on a blog called Dinner at the Zoo.
It looked just like the real deal! The only thing I didn't like was the part about deep frying in my house. I hate the way my house smells after deep frying anything. If I can avoid it at all, I will . . .
Tell me I am not alone in that! It just makes the house stink like a chippy! I will do it if I absolutely have to, but if I can find a way around it, I will!
A year or so ago I discovered frozen packs of Battered Chicken Breast Chunks. They were a real game changer for me. I could have deep fried battered pieces of chicken breast without having that disgusting smell in the house!
And they are actual chunks of real chicken breast in a real batter! Plus they taste really good on their own. You can deep fry if you must, but if I can leave that step out and still have something which tastes really, really good, I am going to choose the latter.
In the original recipe, the sauce thickens in the oven on the battered chicken. In my adaptation, you make the sauce in the microwave and then pour it over the chicken breast chunks as they bake in the ovenwhen they are almost done.. Easy peasy.
This also helps the chicken to maintain its crispy coating without it going all soggy. In short . . . Fire Cracker Chicken perfection without all the fuss..
The sauce could also be thickened in a small saucepan on top of the hob. Just mix everything together, bring to the boil and cook at a low boil until it thickens.
This sauce was really spicy, but not to the point where I couldn't handle it. Normally I don't like things that bite me back. This was just nice. I think the rice wine vinegar kind of lightens the spicy whammy from the buffalo sauce a bit. In any case it was quite nice.
If you like it really spicy, amp up the red chili flakes. I am not overly fond of their heat so I was fairly judicious with my use of them. All-together, this was a win in my books!
Quick & Easy Firecracker Chicken
Yield: 4
Chunks of crispy chicken in a sweet and spicy glaze. This quick and easy dinner option is sure to be popular with the family! I served it with steamed rice and broccoli spears.
Ingredients:
- 1 (18 piece) package of frozen battered chicken breast chunks
- 80ml buffalo hot sauce (1/3 cup)
- 100g soft light brown sugar (1/2 cup)
- 1 TBS rice wine vinegar
- 1/4 tsp crushed chili flakes (red pepper flakes)
- 1 spring onion, trimmed washed and thinly sliced on the diagonal
Instructions:
- Preheat your oven according to the package directions for the chicken breast chunks. Line a baking sheet with aluminium foil and spray lightly with some canola cooking spray.
- Scatter your chicken pieces over the baking sheet and bang into the oven. Bake for 10 minutes.
- While the chicken is baking mix the buffalo hot sauce, rice vinegar, brown sugar and crushed chilies in a large microwave safe glass beaker. Microwave on high for 2 minutes, whisk, microwave for a further minute.
- Drizzle this mixture over the chicken pieces at the end of 10 minutes, stirring them to coat them in the sauce. Return to the oven and cook for a furthr 5 to 10 minutes until the chicken is cooked and nicely glazed. Sprinkle with spring onions and serve!
notes:
The cooking times will vary according to your package of chicken chunks. I cut the time in thirds. Two thirds of the time with out the sauce, apply the sauce and cook for the remaining cook time.
Do you know how to use chopsticks? I have never been able to get the hang of them myself. I can spear things with them, but not pick anything up. It is a skill I have just never been able to get my head around. I suppose with practice I would do better but I always just want to get in there and eat! I guess I am too impatient!
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