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
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!
I had to create/cook/photograph a recipe for an online site I write for yesterday and I had a quantity of leftover browned ground steak leftover.
I didn't want it to go to waste, and I wanted to create something tasty and slightly different with it.
Oh, I know I could have used this in a bolognese, but my husband is not a fan of pasta . . . and I could have used it in a cottage pie, but again, I've done that many times on here.
Todd loves curry anything . . . anything. If it has curry in the title he is first in line. He is so British. The Brits love curries.
Surprisingly, Curry is consistently in the top ten of British favourite foods, second only to fish and chips!
I confess it was a British friend who introduced me to curry about 39 years ago now.
My ex and I were stationed at the BATUS (British Army Training Unit Services) base in Suffield, Alberta. We made some great friends with the British.
Some of our best friends were Cathy and Mick Giles, both from Liverpool area.
It was Cathy that introduced me to a curry and I have to say I fell in love at first bite!
I had leftover cooked rice from yesterday as well, so it only seemed natural that I create a Curried Beef Fried Rice.
Well, natural to me anyways.
New, fresh and delicious. Exciting even! I added a quantity of lightly sauteed vegetables. I had a cauliflower in the refrigerator that needed using, so I chopped up some of that . . .
I also chopped up some carrot. I did cut a few slices into flowers for a super pretty garnish!
Its not hard to do. Just peel your carrot and then cut a few wedges out around the outside down the length of it. When you cut it into slices you have cute little flowers.
Aside from the carrots and cauliflower, I added cabbage, and I admit a small piece of swede that I cut into tiny bits. I just wanted to use it up.
Does anyone else find themselves not wanting to waste anything in this pandemic situation we find ourselves in?
I do not let anything go to waste anymore if I can help it. You never know when you are going to be able to get more!
In all truth, we should not be wasteful about anything anyways, and I am ashamed that I ever was.
I also added a handful each of frozen corn and frozen peas. I always use Bird's Eye frozen peas and corn. I have tried other kinds and I don't like them.
Not at all. More often than not the peas are woody in other brands, especially store brands. Its like they package the rejects from Bird's Eye.
A couple scrambled eggs, shallot and some spring onion finish the picture. Oh yes, along with some soy sauce and curry powder. I used a heaped teaspoon.
Curried Beef Fried Rice
Yield: 4
prep time: cook time: total time:
This is delicious. It's also quick and very easy to throw together. A fabulous simple supper.
Ingredients:
- 2 large free range eggs, beaten with 1 TBS cream
- olive oil for cooking
- 125g cooked ground steak or hamburger, crumbled (1 cup)
- 1 onion, peeled and finely chopped
- 1 banana shallot, peeled and finely chopped
- 1 fat clove of garlic, peeled and finely chopped
- 1 medium carrot, peeled and coarsely chopped
- a few florets of cauliflower, coarsely chopped
- six savoy cabbage leaves, heavy centre veins trimmed away and discarded, and cabbage thinly sliced (Roll up tightly and slice, easy peasy)
- salt and black pepper to taste
- 1 heaped tsp of curry powder
- 1 (2 serving) sized pouch of ready cooked rice or 1 1/2 cups cooked rice
- 2 tsp dark soy sauce
- a proper handful each of frozen petit pois, and frozen corn
- chopped spring onions to garnish
Instructions:
- Beat the eggs and cream together. Coat a large skillet lightly with olive oil and heat. Dump in the eggs and quickly scramble them. Remove the scrambled egg to a bowl and keep warm. Add a bit more oil to the pan. Add the chopped onions, garlic and shallot. Cook to wilt and then add the carrots, cauliflower and cabbage. Cook, stirring, until wilted and crispy tender. Add the beef, curry powder, salt, pepper and soy sauce. Stir in the rice and return the eggs to the pan. Stir in the frozen peas and corn. Heat through. Check for seasoning and adjust as necessary. Serve hot and garnished with the spring onions
Todd enjoyed this so much he ate half of it all by himself. That makes me happy when I can make a dinner for my husband that he really enjoys. Mango chutney goes really well. Enjoy!
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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