Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
One thing I have been seeing a lot of lately are Italian Chopped Sandwiches. They can be as simple as the one linked here, which contains only ham, mortadella, lettuce, provolone and pepperoncini in a lush mayo and Italian seasoning dressing.
Or the filling can be even more complicated adding more chopped meats, vegetables and cheese. They all look good. They all look incredibly tasty. They all look very easy and quick to make. I actually think the trend started on TikTok, but I can't say for sure, not having watched it.
I was perusing the refrigerator looking for something to have for my lunch today. I fancied a sandwich of some sort, but I didn't have a whole lot of anything that appealed.
Part of a French Baguette, some ham, pickle, lettuce, an apple, cucumber, cheese. And not a lot of any one thing. I put my thinking cap on.
What I had here was all of the elements of a Traditional Ploughman's Lunch. But I didn't fancy a plate like that. I wanted a sandwich.
I thought to myself . . . what if I took all of the elements of a Ploughman's Lunch and turned it into a chopped sandwich? What indeed!
The more I thought about it, the more delicious it sounded. All of those tasty ingredients chopped together and simply dressed and then piled into a baguette!
It sounded like something I would really enjoy and that you might enjoy as well, and so I got to work at putting it together.
Whenever I am busy chopping things I always think of watching my mother put together things in our family kitchen. I was always watching her when she cooked. I especially loved to watch her making her coleslaw.
She did not grate anything, except perhaps the carrot. Everything was very methodically chopped. Even the cabbage. She always looked so serene when she was chopping them.
I now do mine the same way and I can say, with authority, there is a special comfort that comes when you are hand chopping things in the kitchen. Mom knew what she was doing.
WHAT YOU NEED TO MAKE A CHOPPED PLOUGHMAN'S SANDWICH
Just a few simple ingredients. That's all. It looks like a rather long and lengthy list, but I promise you, these are all quite ordinary things.
- 1 (1/2 inch thick) slice of a crisp head of iceberg lettuce chopped
- 6 slices of good deli-ham, chopped
- 2 pickled onions, chopped
- 2 ounces (56g) cheese, chopped (I used a mix of strong white cheddar and Leicester)
- 1/2 small apple, seeded and chopped
- 1-inch piece of unpeeled cucumber, chopped
- 2 TBS good chutney or pickle
- 2 TBS good quality mayonnaise
- 1 TBS Dijon mustard
- 2 six inch pieces of a French baguette, split
- soft butter for spreading
I had Deli-ham, but I actually think this would be even better with some thick deli ham, or even leftover baked ham. Cut into 1/4 inch pieces/chunks.
I struggled to measure the lettuce. I had about a cup of chopped lettuce, but how to put that into grams. I just couldn't figure it out, and so I gave a rough approximation measurement.
I used two kinds of cheese, a white farmhouse cheddar, strong and an orange Leicester that I happened to have in the refrigerator. Again, chopped into 1/4 inch dice.
I used a beetroot and onion chutney. You could use a mango chutney, or Branston's pickle. What this does is add an element of sweetness, as well as a bit of heat and spice. The pickled onion add a touch of sharpness.
The lettuce of course adds crunch as does the apple and the cucumber. You can leave out any of those if you wish. It will still taste good.
I added creaminess and a bit of heat by using a good mayonnaise and Dijon mustard. Hellman's and Grey Poupon.
I had half of a one day old baguette which I cut into two six inch slices and then split and buttered with softened butter. A fresh one would certainly be even better.
HOW TO MAKE A CHOPPED PLOUGHMAN'S SANDWICH
It is quite an easy thing to make. Do be aware that these must be eaten as soon as possible after putting them together. If you are going to have to wait, you can put together the filling (with the exception of the lettuce) ahead of time and simply mix in the lettuce and fill the baguettes just prior to serving.
Butter both cut sides of the baguette with softened butter. (Note, I did not cut the baguette all the way through, but more like an open book.)
Make sure all of your fresh ingredients are chopped about the same size. I used a 1/4 inch chop. Place the chopped lettuce, cheese, ham, cucumber, pickled onion and cucumber into a bowl.
Fold in the chutney, mayonnaise and mustard, combining everything well together. Stuff the buttered baguettes with the ham filling and serve immediately.
Notes
If you want to take this on a picnic. Assemble the filling with the exception of the lettuce ahead of time and place into a covered container. Carry the lettuce separately as well as the buttered pieces of baguette. Fold the lettuce into the filling and assemble at the picnic site.
This was actually a really simple and delicious idea. I quite enjoyed it. The only thing that could have made it any better would have been having someone to share it with!
Make sure all of the ingredients you use are top quality and you can be assured of having a very tasty sandwich indeed!
Here are some other tasty sandwich offerings I have made and enjoyed in The English Kitchen. I think they are all delicious and I think you will agree!
THE CROISSANT TURKEY CLUB - How can you make a turkey club sandwich taste even better? By stuffing it into a fresh and flaky, buttery croissant! That's how! Delicious, and filled with all of the things one might expect in a club sandwich!
THE WORLD'S BEST BLT - What makes this the world's best? Thick slices of fresh ripe garden tomatoes, freshly cooked crisp smoky bacon, crisp rocket leaves, dressed with a house vinaigrette and served on a crisp fresh ciabatta loaf spread with a tasty basil and garlic mayonnaise. This sandwich is a party in the mouth!
Chopped Ploughman's Sandwich
Yield: 2 sandwiches
Prep time: 15 MinTotal time: 15 Min
A tasty sandwich riff on the traditional British Ploughman's Lunch. Its delicious, but must be eaten immediately or the lettuce will go soggy.
Ingredients
- 1 (1/2 inch thick) slice of a crisp head of iceberg lettuce chopped
- 6 slices of good deli-ham, chopped
- 2 pickled onions, chopped
- 2 ounces (56g) cheese, chopped (I used a mix of strong white cheddar and Leicester)
- 1/2 small apple, seeded and chopped
- 1 inch piece of unpeeled cucumber, chopped
- 2 TBS good chutney or pickle
- 2 TBS good quality mayonnaise
- 1 TBS Dijon mustard
- 2 six inch pieces of a French baguette, split
- soft butter for spreading
- salt and black pepper (optional)
Instructions
- Butter both cut sides of the baguette with softened butter. (Note, I did not cut the baguette all the way through, but more like an open book.)
- Make sure all of your fresh ingredients are chopped about the same size. I used a 1/4 inch chop. Place the chopped lettuce, cheese, ham, cucumber, pickled onion and cucumber into a bowl.
- Fold in the chutney, mayonnaise and mustard, combining everything well together.
- Stuff the buttered baguettes with the ham filling and serve immediately.
Notes
If you want to take this on a picnic. Assemble the filling with the exception of the lettuce ahead of time and place into a covered container. Carry the lettuce separately as well as the buttered pieces of baguette. Fold the lettuce into the filling and assemble at the picnic site.
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Thanks so much for visiting. Do come again!
You are probably wondering why I am showing you a fish recipe on a Monday. Two reasons really. First, as it is Canada Day back home I wanted to cook a typically Canadian dish, and not just Canadian, but a Maritime type of dish.
Secondly . . . it will take you a few days of preparation to get this dish put together, so I am giving you a heads up!
Down East Fish Cakes. There isn't a Canadian Maritimer worth their salt that doesn't love or know how to cook these fish cakes. They have been a Maritime staple for many years. These delicious potato and fish cakes use a traditional down east kitchen staple, Salt Cod.
It hails back to the years when the fishing industry was really big in the Maritime Provinces. Humble people are the Maritimers, and in years before refrigeration they would salt their cod to use in the off season. This was a great way to keep the cod. All they had to do was soak it to regenerate it and it was fit to eat.
Funny Story: It is said that during the Dust Bowl in the 1930's many Western Canadians risked starvation so the generous people of Eastern Canada sent them trains filled with Barrels of Salt Cod, which they knew would not only survive the long journey to the West, but could be easily stored and kept. Having no idea what it was, the Westerners used the slabs of salt cod to shingle their roofs.
The Salt Cod I used today does not come from Newfoundland or Nova Scotia, but from Scotland, Shetland to be exact, and it is famous! Mine came from The Fish Society, which is an online fish monger here in the UK.
They offer a really vast variety of fish and seafood to choose from, from A to Z, smoked, dried, over 200 kinds. They deliver across Western Europe but can also deliver further afield if you are looking for good fish to be delivered right to your door. Frozen fresh it is as fresh as it is right from the ocean when thawed. I just love their fish.
I was really excited when I discovered that they had Salt Cod. A little taste from home, Nova Scotia, which means New Scotland. This was singing to my Nova Scotian heart. This Salt Air-Dried Cod is considered to be the single Malt of the fish world. This is the best Salt Cod that you can buy here in the UK. Sustainably fished from MSC accredited Shetland stocks, this is a handcrafted premium product!
You do need to soak it in cold water before you can use it however. I soaked mine for 48 hours, changing the water 3 times, which is what was recommended to me. After that I simmered it in hot water for about 15 minutes, and then let it cool, whereupon I flaked it and used it in my recipe.
Some people cook their fish cakes right away, and you certainly could do that, but I like to mix them up one day and then shape them into a roll, wrap and chill, ready for me to cut into slices for frying the next day.
They are really easy to make. You just mix equal amounts of reconstituted, cooked and flaked salt cod with mashed potatoes. Don't add any milk or seasoning to the potatoes. Just peel, mash and use.
Into this goes a beaten egg, and some seasoning . . .
As a Maritimer I highly recommend Summer Savoury. Back home this is a staple of every kitchen larder. You will find it added to lots of dishes. Summer Savoury is the cousin of Winter Savoury, and adds incredible flavour to lots of dishes.
Summer Savoury is very aromatic and has an appetizing-enhancing, expectorant, digestive-regulating and sudorific effect.
Taken internally, the herb is viewed as a good remedy for nausea, diarrhea, flatulence, bloating and other digestive disorders, and can also used to treat a sore throat, colic, asthma and irregular menstruation. Just sayin'
Its not a herb that I have ever seen in the UK, and even in Western Canada it can be difficult to find. I always bring bags of it back with me when I come back from visiting Canada and throw them in the freezer to keep them fresh.
If you can't get it you can substitute a mixture of thyme and sage in its place. My Maritime heart just loves it.
Remembering that you are using salt cod, which has been cured by salting it, you will want to be judicious with adding salt. I taste as I go along.
You probably won't need much. I also like to add a healthy pinch of ground black pepper.
Shape the mixture into a fat log, wrap in cling film and place into the refrigerator overnight to chill, ready to slice, dip in flour and fry the next day for supper!
If you can't abide the idea of using salt cod (it does kind of smell) then you can use fresh cod which you have simmered until done, cooled and flaked in its place.
You will need more salt for seasoning in that case. I highly recommend the Fish Society's Prime Cod Mishapes which are perfect for this use.
The preparation of these takes a long longer than it does to cook them. They cook in literally minutes. Back home we would serve them with scrunchions.
Scrunchions are pieces of salt pork which have been fried and rendered to crisp little bits. We don't get salt pork over here. (I know so much salt! Those ancestors of mine were hardy folk!)
In true Maritime tradition, I served these with some baked beans, sliced ripe tomatoes and some of my fabulous Creamy Coleslaw.
This simple supper never fails to delight!
Yield: 4
Down East Fish Cakes
A maritime recipe hailing from the provinces of Eastern Canada. I like to serve them with baked beans, coleslaw and sliced tomatoes.
ingredients:
- 250g salt cod (1/2 pound, 8 ounces)
- 250g mashed potato (1/2 pound, 8 ounces)
- 1 small onion, peeled and grated on the fine edge of a hand grater
- 1 1/2 tsp summer savoury
- salt and black pepper to taste
- 2 medium free range egg yolks, beaten
- flour for dusting
- sunflower oil for frying
instructions:
How to cook Down East Fish Cakes
- Soak your cod in cold to reconstitute it according to the package directions, draining and changing the water several times. It will pong, but don't worry, it tastes beautiful.
- Once your fish is ready to cook simmer it in boiling water to cover for about 20 minutes. Drain it at the end of that time and set it aside to cool. (You can be cooking and mashing the potatoes while you wait.)
- Flake the cod into a bowl with a fork, or your fingers. (I use my fingers as I find it easier.) Add the mashed potatoes, and the seasonings, herbs. Taste and adjust as needed. Beat the egg yolks and then stir them in to combine well. Shake into a fat log, wrap in cling flim and chill over night.
- The next day when you are ready to cook them, have a shallow bowl of plain flour ready.
- Heat some oil, about 1/4 inch in a non-stick skillet until hot. Slice the fish mixture into 1 inch thick patties and coat them in flour, shaking off any excess. Place them in the hot fat, and cook until golden brown on both sides. Serve hot.
Fish from the Fish Society comes straight to your door, with an overnight delivery, and beautifully packaged. Ready to throw right into your own freezer. I highly recommend!
Happy Canada Day to all my friends and family!
Right when this corona virus was just beginning and we were all just starting to be afraid that it would spread to the UK, I had my last Chiropracter visit in Chester city. We always treated ourselves to a lunch afterward on our walk back to the bus station. Usually at a different place each time.
On that day we decided to treat ourselves to a Yorkshire Pudding Wrap at one of the hot sandwich shops in downtown Chester. I remember feeling very paranoid about germs at the time. It wasn't a nice feeling. That was the last time we went anywhere. It was the 5th of March. The rest is history. We did enjoy our sandwiches however. They were very good indeed.
The ones we had on that day were turkey ones, with stuffing, cranberry sauce, etc. I decided to recreate them in our home today using what I had in the house. Leftover roast beef, leftover roasted vegetables, peas, leftover gravy, etc.
I cut my regular recipe for yorkshire pudding down in size and baked it in a jelly roll tin. Because it was spread out quite a bit, it didn't rise quite as high, which is what I wanted. I rolled it up in a clean tea towel as soon as I took it from the oven for a few minutes to soften it and make it a bit more pliable for wrapping purposes. This worked very well.
I then cut it half crosswise to make two smaller wraps. I spread each half with a quantity of horseradish sauce and grainy mustard and then I started layering.
First heated roast beef. You want to cut it very thin for this purpose. You can season it a bit with some salt and pepper if you like.
Onto that I layered on the leftover and heated cooked veg that I had. Roasted potatoes, cut into smaller bits, roasted parsnips, carrots, cabbage . . . baby peas, roasted onions . . .
Just use what vegetables you have. You don't need a lot really, just a tiny bit of each scattered over your roast beef . . .
A bit of gravy got drizzled on top and then I rolled them up tightly. In town you can eat these in a parchmen wrapper and yes they are messy.
Here at home, we ate them on plates, with knives and forks and some homemade coleslaw on the side, coz . . . that's how we roll.
Of course there was extra gravy for drizzling over top. You just have to have some gravy drizzled over top. Just look at that tender roat beef, those crispy roasted potatoes, parsnips, peas . . . carrots . . .
It was nigh on impossible to eat these out of hand. We didn't even try . . .instead we gobbled them up with knives and forks.
There were little utterances of glee in between mouthfuls . . . and why not. These were delicious!
Yield: 2
The Yorkshire Pudding Wrap
Leftovers from a roast dinner, heated and wrapped in a flattened yorkshire pudding. Scrumptiously tasty!
Ingredients:
For the pudding wrap:
- 110g plain flour (3/4 cup)
- 1/4 tsp salt
- 1 large free range egg
- 250ml milk (1 cup plus 2 tsp)
- oil to cook
You will also need:
- 1/2 pound of cooked roast beef, sliced thin and heated
- a quantity of leftover cooked vegetables, heated (carrots, swede, parsnips, onions, cabbage, peas, etc.)
- 2 TBS horseradish sauce
- 1 TBS grainy mustard
- salt and pepper to taste
- leftover beef gravy, warmed
Instructions:
- Whisk all of the ingredients for the pudding wrap together in a bowl until smooth. Let stand at room temperature for 10 minutes while you preheat the oven to 220*C/ 425*F/ gas mark 7.
- You will need a jelly roll tin, approximately 12 inchs by 17 inches. Pour a quantity of oil into the pan, about 1 1/2 TBS. Put the pan in the oven to heat. Once the oil has heated pour in the yorkshire pudding batter and return the pan to the oven. Cook for 20 to 25 minutes until risen and golden brown.
- Have ready a clean tea towel the size of the pan.
- Warm your roast beef, gravy and vegetables.
- When the pudding is done remove it from the tin, flipping it onto the tea towel. Roll it up tighly from the short end, and leave it for a few minutes. Unroll and then cut it in half crosswise so that you have two pieces of pudding 12 inches by 8 1/2 inches in size.
- Spread each piece with 1/2 of the mustard and horseradish sauce., followed by the thinly sliced beef, warmed vegetables and a bit of gravy drizzled on top. Roll up and serve. Pass some extra gravy on the side if desired.
I couldn't finish mine actually. Mitzie didn't mind. My loss was her gain. She loves a good roast dinner, minus the onions and the potatoes! Do yourself a favour the next time you have leftovers from a roast dinner and make yourselves some of these delicious wraps! They are Mmm ... Mmm ... Good!
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