Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
My sister shared this recipe with me on facebook the other day. Lassy Buns. Delicious scone type/baking powder biscuit type of buns made with the goodness of molasses, cinnamon and a bit of cloves. This is a down East recipe and the type of bread which might be offered at baked bean suppers!
Bonfire Night, falling on 5th November each year, celebrates the foiling of Guy Fawkes’ Gunpowder plot as we all know. Traditionally marked with blazing bonfires and fantastic fireworks, it’s the perfect excuse for a feast for friends and family as you wrap up warm and head outside for an evening of rockets and sparklers.
I had often heard of Chinese Coleslaw, but had never eaten it. Sister Johansen was telling me the other day how very delicious it was and how much she enjoyed it and how popular it was at pot lucks and other get togethers.
So I decided to make some for the Halloween party we threw for the kids on Tuesday evening. I found the recipe on Brown Eyed Baker, but there are a bazillion of these same recipes floating around.
It made a nice big bowl of salad. You can't get coleslaw mix around here and so I created my own by thinly slicing white and red cabbage and grating a carrot.
It made a nice big bowl of salad. You can't get coleslaw mix around here and so I created my own by thinly slicing white and red cabbage and grating a carrot.
Other than that the ingredients are very simple.
I did make a few changes. I used Chinese Rice Wine Vinegar, not white vinegar and I substituted a tablespoon of the oil with toasted sesame oil.
It's supposed to be Chinese right? So why not use Chinese vinegar and some sesame oil for more authentic flavours???
I suppose the thinking is that Ramen noodles are Chinese, but if I am not mistaken . . . are they not Japanese? I'm not sure. I only know they add a nice crunch.
I also used toasted flaked almonds and I toasted the sunflower seeds for a bit in a dry frying pan to bring out their nuttiness.
It is rather high in fat and calories for a salad however and so I am wondering if I might not be able to reduce them by a great deal if I used 2 parts oil to 1 part water and a sugar substitute or stevia instead of the regular sugar.
And in all truth you could probably cut the oil by half anyways, without it causing too much of a problem. There are enough other things in there to give it flavour and if you use part toasted sesame oil, well . . . that gives a whole lot of flavour anyways!
In any case the kids really enjoyed this and I brought home an empty bowl. Result!
I had a small portion myself so that I could see what all the fuss was about, and I was pleasantly surprised. It was fabulous! Enjoy!
*Chinese Coleslaw*
Makes 12 to 16 servings1 medium carrot, peeled and grated, and 1/4 of a small red cabbage, cored and thinly sliced)
1 TBS toasted sesame oil
90g of caster sugar (1/2 cup)
COOK UP AN AMERICAN FOOTBALL FEAST WITH NEWMAN’S OWN FOR THE NFL’S ARRIVAL IN LONDON
America’s National Football League will be coming to Wembley for three games in October and November making the perfect opportunity to cook up a winning spread that’s every bit as American as the national sport! With the pre-match entertainment previously including Calvin Harris and Joss Stone, you’ll need flavoursome food to match the show, so Newman’s Own have put together some mouth watering recipes for you to try.
The matches on 4th and 25th October as well as 1st November will see six clubs from across the US bring a huge and exciting part of American culture to the UK. Newman’s Own has got delicious burgers to serve up with loaded skins, as well as pork and rice with a twist. Newman’s Own, the all-profits-to-charity family favourite, has a range of salad dressings, BBQ sauces, pasta sauces and marinades available throughout the UK. Newman’s Own has already donated over £1million to a wide range of charities in the UK alone and over £250 million donated around the world.
*HERBED CHICKEN WITH RANCH COLESLAW*Preparation time: 12 mins
Cooking time: 20
mins
Crisp breaded chicken strips served with a fabulous coleslaw from the people at Newman's Own.
Ingredients:
Ingredients:
1 ½ tsp (7 ml) dried sage
1/2 cup (120 ml) plain flour
2 eggs, lightly beaten
20 oz (600 g) chicken tenderloins
Oil, for shallow frying
For the Ranch Coleslaw
2 cups (475 ml) finely shredded green cabbage
1/2 cup (120 ml) finely sliced shallots
1 small green capsicum, seeded, deveined and finely sliced
1 stick celery, trimmed & finely sliced
1 red apple, finely sliced & tossed in 2 tablespoons lemon juice
1/2 cup (120 ml) walnuts, lightly toasted
6 tbsp Newman's Own Ranch Dressing
Method:
1.
Make coleslaw. Combine all ingredients, except for dressing in a large
bowl and mix to combine. Add dressing and stir. Set aside.
2.
Preheat oven to 150ºC. Combine breadcrumbs and sage in a medium size
bowl. Coat chicken in flour, then egg and then coat in breadcrumb
mixture.
3.
Pour oil into a large frypan to a depth of about 5mm. Heat over a
medium-high heat. Cook chicken in 2 batches for 3 minutes each side
or until cooked. Drain on paper towel (keep first batch warm in oven).
4. Serve chicken with coleslaw.
*STICKY HICKORY BBQ SAUSAGES WITH CARAMELIZED BALSAMIC ONIONS*Makes: 6
Preparation time:
10 minutes, plus 30 minutes marinating
Deliciously sticky BBQ Bangers served in crusty rolls with deliciously sweet caramelized onions courtesy of Newman's Own.
Ingredients:
6 premium pork sausages
250 ml bottle Newman’s Own Sticky Barbecue Hickory Sauce
1 tablespoon olive oil
3 large red onions, thinly sliced
2 teaspoons soft brown sugar
1 tablespoon balsamic vinegar
Large handful rocket leaves
6 hot dog rolls or French stick, cut into 6
Method:
1.
Place
the sausages in an ovenproof dish and cover with the sticky barbecue
sauce, turning to ensure evenly coated in the sauce. Cover and leave to
marinate in the refrigerator for about 30 minutes.
2.
Meanwhile,
heat the oil in a large frying pan and cook the onion over a low heat
for about 20 minutes, stirring often, until they are soft and starting
to turn golden. Don’t be tempted to turn the heat up or they’ll burn.
3.
Add the sugar and balsamic vinegar and cook for another 5 minutes, stirring often, until they are caramelized.
4.
Meanwhile
cook the sausages under a preheated hot grill or barbecue for 5-6
minutes each side, basting with the marinade, until golden and cooked
through.
5.
Split each roll and top with a handful of rocket, a sticky sausage and a generous helping of the caramelized onions.
*CAROLINA STYLE PORK WITH PINEAPPLE RICE*
Serves: 4
Preparation time:
10 minutes, plus marinating time
Cooking time: about
20 minutes
Printable Recipe
A tasty entree from Newman's own. Tangy glazed chops and a spice pineapple rice. What's not to like?
Printable Recipe
A tasty entree from Newman's own. Tangy glazed chops and a spice pineapple rice. What's not to like?
Ingredients:
4 x 175-200 g pork chops or steaks
250 ml bottle Newman’s Own Tangy Carolina BBQ Sauce
For the pineapple rice:
250 g basmati and wild rice
250 g fresh pineapple chunks, finely chopped
1 red chilli, deseeded and finely chopped, optional
3 spring onions, finely chopped
4 tbsp freshly chopped coriander
Method:
1.
Place
the pork in a shallow dish and add 6 tbsp of the sauce. Turn the meat
to ensure it is evenly coated, then cover with cling film. Place
in the fridge and allow to marinate for at least 30 minutes.
2.
Preheat
the grill or barbecue until hot and cook the pork for 6-8 minutes each
side, depending on thickness, until cooked through and the juices
run clear, basting occasionally with the marinade.
3.
Meanwhile, cook the rice according to pack instructions. Drain well and
stir in the pineapple, chilli, if using, spring onions and coriander. Serve the rice with the pork and a spoonful
of the remaining sauce.Newman’s Own Tangy Carolina BBQ Sauce, from Tesco, RRP £1.99 · Newman’s Own Ranch Dressing, from Tesco, Asda, Sainsbury’s, Morrison’s and Waitrose, RRP £1.49 · Newman’s Own Sticky Barbecue Hickory Sauce is available from Asda, RRP £1.99
I was recently invited to use some Creamy Leerdammer Toastie & Burger slices on a Pulled Pork Burger! I love Leedammer Cheese. Nobody had to twist my arm!
With thicker slices and a richer, creamier recipe for better melting, LEERDAMMER® Toastie & Burger is the perfect filling for a deliciously melty toasted cheese sandwich or cheese burger.
One thing my Todd has always wanted to do is to go to a diner to eat. You know . . . just like the ones on the telly that you see in all those American movies.
All chrome and formica . . . and juke boxes, waitresses named Sally, and a coffee cup that has no bottom.
Club sandwiches, gravy fries and mile high pies.
I thought I would try to recreate a Diner meal for him here at home tonight, but in as low fat as possible. One of my favourites back home use to be the Hot Hamburger Sandwich Platter.
A big oval platter, loaded up with hot fries, a huge hamburger pattie on a toasted bun, with oodles of gravy slathered over top and a small bucket of coleslaw on the side. Washed down with an ice cold soda pop. It can't be beat!
It might not be much to look at, but what it lacks in looks, it more than makes up for in flavour. I used extra lean ground steak, which I flavoured with onion powder, garlic, seasoning salt and black pepper . . . lots of onion and garlic. I then divided the meat into four equal shapes and then flattened them as thin as I could into a huge flat irregular sized burgers, so they had lots of little nooks and crannies on the edges.
You can make your own pan gravy if you wish. (I tell you how) or you can just open a tin of beef gravy. Me, I opted for Bisto, coz there is not much fat in it., and it's as easy as boiling the kettle.
Even the coleslaw, my own homemade, was low in fat . . . as I used a fat free mayo and low fat creme fraiche. The only thing I didn't do was to put on a short dress and ask him to "kiss ma grits!" (I also didn't ask for a tip!) Oh, and there was no pie . . . sigh . . .
*Hot Hamburger Platter Dinner*
Serves 4
Printable Recipe
It's diner food for the UK! A delicious well flavoured hot hamburger patty on a toasted bun half, topped with gravy and served with crispy fries and coleslaw!
1 pound extra lean minced steak
1 TBS minced garlic
1 TBS onion powder
1 tsp seasoned salt
5 TBS flour
1 litre of beef broth
4 large baking potatoes
oil
seasonings for the fries (I like the smoked paprika, sweet red pepper and thyme mix from M&S)
salt and black pepper
Toasted Bun halves
Coleslaw, your own or purchased (See my recipe below)
Preheat the oven to 225*C/425*F/ gas mark 7. Have ready a large baking sheet.
Wash the potatoes and dry well. Cut into thin chips. Toss them onto the baking sheet. Pour about 1 TBS of oil over top along with some of your chosen seasoning and some salt and black pepper. Toss together with your hands. Place into the heated oven and bake for about 35 to 40 minutes, until golden brown and crispy.
Mix together the minced steak, garlic, onion powder, seasoned salt and a bit of salt and lots of black pepper to taste. (You can pinch off a little bit and fry it in a pan to see if you have the seasoning correct if you wish.) Shape into large flat irregular shaped patties.
Place a large skillet over mediium high heat. Add a bit of oil and fry the patties until well browned on both sides and cooked through. Remove and keep warm. Reserve any drippings in the pan. There probably won't be much. You will need about 4 TBS. You can add some butter to the pan drippings to make this up. Once the fat is melted and hot, stir in the flour, whisking it in well. Slowly whisk in the broth a bit at a time, whisking until the gravy thickens. Simmer for several minutes then taste and adjust seasoning as required.
Divide the fries between 4 heated plates. Place a toasted bun half on each and top with a burger. Spoon over some of the gravy, making sure it covers the burger and some of the chips. Serve with coleslaw on the side. Enjoy!
This isn't the greatest photograph, but it is a coleslaw recipe that I use often. This is how my mom always made it.
*Creamy Coleslaw*
Serves 8 to 10
Printable Recipe
A delciously cream coleslaw that has just the right amount of crunch and flavour! There is no sogginess here!!
10 ounces of white cabbage, trimmed, cored and very thinly cut
(about 1/2 of a medium cabbage)
5 ounces of carrots, peeled, trimmed and julienned
(1 medium carrot)
4 inches of an English Cucumber, trimmed, seeded and cut into small dice
(Do not peel)
2 - 3 large dessertspoons of good quality mayonnaise
1 TBS of Dijon mustard
2 TBS white wine vinegar
1 tsp caster sugar
1/2 tsp celery salt
freshly ground black pepper to taste
1/2 tsp onion powder
Place the vegetables into a large bowl. Whisk together the mustard, mayonnaise, white wine vinegar, sugar, celery salt, black pepper and onion powder. Mix well. Pour over the vegetables and toss to coat. Cover and chill for at least one hour before serving.
Note - the amount of mayonnaise you use depends on the cabbage, some cabbages take more mayonnaise than others. It also depends on how creamy you like your coleslaw!
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 was sent a really nice piece of kitchen kit a few months back from the people at Eddingtons.
The PL8 Gourmet Slicer. I've been really putting it through it's paces over the weeks and wanted to tell you all about it today. Since I've been using it for all sorts, I've kind of thrown together a meal for your viewing pleasure . . . some really delicious marinated lamb chops with a potato side dish, a deliciously fruity slaw and a tasty dessert, most of which (with the exception of the lamb) I have been able to use this handy piece of kitchen kit for! In other words . . . a really "Grate" meal, every pun intended!
Here we are with day three of the Crispy Chicken recipes. This is the second recipe using the leftovers from that delicious Crispy Chicken with Sweet and Sour Dipping Sauce.
If you didn't cook extra you are going to regret that decision now!
Imagine a deliciously simple hot chicken sandwich composed of a brioche bun, split and toasted and slathered with a spicy garlic mayo . . .
Imagine a deliciously simple hot chicken sandwich composed of a brioche bun, split and toasted and slathered with a spicy garlic mayo . . .
topped with a crispy coated and tender well flavoured chicken breast . . .
Now top that crispy coated and tender well-flavoured chicken breast, sitting on that spicy garlic mayo, sitting on that toasted brioche bun . . .
with a delicious pile of sweet and tangy coleslaw vinaigrette! Then of course the toasted top of the bun.
If THIS is not the best hot chicken sandwich you have ever eaten . . . I'll eat my hat.
'Nuff said. Try it. You will love it. I guarantee.
*Crispy Chicken Sandwiches*
Serves 4
These are delicious. I need say no more. If you don't make these, you are missing out on something really special. Serves 4
and pounded to an even thickness
salt and black pepper
oil for frying
For the coleslaw:
(Use a knife so you get strands)
1 medium carrot, peeled and shreddedsalt and black pepper to taste
You will also need 4 toasted buns (I used brioche buns, lovely)
Heat a small amount of oil in a skillet. Once it is hot, add the chicken pieces one or two at a time. Cook on one side until golden brown, about 4 minutes, flip over and cook until golden on the other side. Repeat until they are all done. Drain on paper towelling.
Note - If you have saved chicken from cooking the other day you will not need to bread and fry the chicken, as it will already be done. Simply reheat in a medium oven until hot through.
As you know we had the missionaries over for supper the other night. I made them a chicken pot pie and then we had mash with it, along with some salad and coleslaw. Yes, I do feed them well.
I wanted to make them something special for dessert and I thought to myself I hadn't had a bowl of pudding in a very long time. Butterscotch pudding is my favourite pudding of all.
Now here is an interesting little tidbit about British Food. Over here Dessert is called Pudding . . . all desserts. Pie, cake, bakes, etc. If it is a sweet which comes at the end of the meal it is called Pudding.
Now here is an interesting little tidbit about British Food. Over here Dessert is called Pudding . . . all desserts. Pie, cake, bakes, etc. If it is a sweet which comes at the end of the meal it is called Pudding.
Don't ever confuse the word "pudding" over here with what we North Americans loving adore as being a thick custardy dessert which comes in flavours such as chocolate, lemon, coconut cream, pistachio, vanilla and . . . butterscotch!
They don't do pudding here . . . they do custard and dessert pudding! Pudding is just a word which means dessert, and they do them very well!
These are not really good photos I know. It's kind of hard to take a nice photo of pudding, but don't let the bad photos deter you from making this. It's fabulous. Rich. Creamy. Butterscotch-ee.
Like Caramel, but better. It went down a real treat with the lads. It's really not that difficult to make pudding from scratch.
You just have to remember a few things . . . one, don't be in a rush and try to cook it over too high a heat (It will scorch if you do) and two, whisk, whisk, whisk (that way you prevent any lumps from forming). Other than that, it's a real doddle.
*Butterscotch Pudding from Scratch*
Serves 6
(You can freeze the egg whites to lose at a later date. They are perfect for pavlova and other meringues.)
3 TBS butter, cut into bitsBeat the egg yolks together in a bowl. Slowly whisk in 1 cup of the hot pudding mixture a bit at a time. (This tempers the eggs and keeps them from scrambling.) Whisk this mixture back into the hot pudding and return to medium low heat. Whisk and cook constantly until the mixture comes back to a gentle boil. Cook, whisking constantly, for a further minute.
Remove from heat and whisk in the vanilla and butter bits. Cover and allow to cool to room temperature.
Divide between individual dishes, or pour into a large serving container. Cover with some plastic cling film, pressing it onto the surface of the pudding to help prevent a skin from forming. Chill for at least 2 hours prior to serving. Serve with or without whipped cream.
I baked them some Oatmeal Raisin Cookies to have along with the pudding. These went down a real treat as well. This has to be one of my favourite oatmeal cookie recipes.
Crisp on the edges and soft in the middle . . . and oh so buttery. Studded to the hilt with lovely sticky sultana raisins, these are really satisfying.
It makes really big cookies, which the lads also enjoyed. They went down really well with the pudding. These were perfect together.
You could make them smaller of course but downgrade the baking time if you do to about 9 to 10 minutes instead.
*Oatmeal Raisin Cookies*
makes one dozen LARGE cookies
makes one dozen LARGE cookies
The ultimate comfort cookie. This is our favourite.
1 large free range egg, at room temperature
Cream the butter and both sugars together until light and fluffy. Beat in the egg and vanilla. Whisk together the flour, soda and salt. Stir this into the creamed mixture to combine. Stir in the oats, one third at a time, to combine completely. Stir in the raisins. Scoop onto the baking sheet by 1/4 cup portions, placing them 3 inches apart on the prepared baking sheet.
I have to say that these are my all time favourite cookie/bar/square/slices! I haven't made them in a very long time, and I don't know why. I used to bake these quite often when my children were growing up. They are absolutely gorgeous and therein lies the clue. When the children were around I had lots of hungry mouths to help me eat them . . . with only two people in the house now, it's a huge temptation that I don't need to indulge in overly frequently! They are THAT good!
I was recently sent some new products from Bacofoil to try out. A box of their new Foil Lined Parchment Paper and one of their new Non-stick Kitchen Foil. I thought the parchment lined foil would be perfect for these squares!
BacoFoil Lined Parchment is the perfect combination of BacoFoil on one side to insulate and promote even heating and non-stick baking parchment on the other to help protect your food from sticking. How often have you started to bake something, only to discover that you don't have the required size of pan in the cupboard? Happens to me a lot. I normally take a risk, cross my fingers and bake it in another size pan, but with this new parchment BacoFoil Lined Parchment that will no longer be a problem . . .
You can fold this special foil to create the right sized pan you need! It was really easy to do! I did lay it onto a baking sheet to give it support, just like you would with a silicone baking pan.
The results were fabulous! Not only did my Walnut Slices bake up beautifully, but they did not stick (this can be a problem with meringue toppings) and they were the perfect size.
Once they were cooled, I was quickly able to just pull the foil from beneath them as I lay them on top of a cutting board and then I was able to cut them into lovely perfect slices. I was well impressed with the performancof the BacoFoil Lined Parchment. I would buy this. 10 out of 10! And there is no pan to wash up afterwards. A real bonus!
These are a beautiful slice to serve as a teatime, coffee break or elevensies treat! With their buttery cookie like base . . .
And their chewy, almost butter-tart like topping, they just cannot fail to please! I replaced some of the brown sugar this time with some maple sugar that my sister had sent me, for a bit of a maple walnut flavour. We are nuts about the flavour of Maple and Walnuts together in our house!
If you love walnuts, then you will quite simply adore these delicious bars! They are incredibly moreish, that's the only danger . . . very difficult to resist. I hope you will give them a go. Then you'll see exactly why they are my all time favourite slice! Perfect with that break-time cuppa, or a nice cold glass of milk. ☺
*Marie's Favourite Walnut Meringue Slice*
Makes one 8 by 12 inch pan
(How many servings you get out of it is up to you)
These have long been my absolute favourite bars. I've been making these since my kiddies were kiddies! Delicious brown sugar cake base, gooey brown sugar and nut meringue topping. From the old Fannie Farmer Cooking School Book.
Gorgeous.
114g butter, softened (1/2 cup)
400g soft light brown sugar (2 cups packed), divided
2 tsp vanilla, divided
1/2 tsp salt
2 large free range eggs, separated
175g of plain flour (1 1/4 cups)
1 1/2 tsp baking powder
115g of chopped walnuts (1 cup)
Preheat the oven to 160*C/300*F/ gas mark 3. Butter an 8 by 12 inch baking tin really well. Set aside.
Cream together the butter and half of the sugar (200g/1cup) until light and smooth. Beat in the salt along with half of the vanilla and the egg yolks. Sift together the baking powder and flour. Stir this into the creamed mixture to combine well. Spread into the prepared pan.
Whisk the egg whites with an electric whisk until soft peaks form. Continue to whisk, whilst adding the remaining brown sugar a bit at a time. Whisk until all is incorporated. Stir in the chopped walnuts and remaining 1 tsp of vanilla. Spread this mixture over the cake base in the tin.
Bake in the preheated oven for 35 minutes. Allow to cool completely in the tin before removing and cutting into bars. (The suggested size of the bars is 1 inch by 4 inches)
BacoFoil, non-stick kitchen foil is a smart and simple solution for when you are cooking a meal that had a tendancy to stick to the pan. Nothing sticks to it. It's great for grilling, baking, roasting and even freezing. There is less mess. (Don't you just HATE HATE having to clean a pan that food has stuck on to. Especially sticky barbeque sauces, etc.) It saves on the washing up and it is food safe and hygenic. It also aids in controling the calories as there is no need to add oil or butter.
I did us simple Hobo Dinners. There is no recipe really. You just simply take as many large squares of foil as there are people you are wanting to feed. Layer on sliced potatoes and onions into the middle of the square. I used a mix of new and sweet potatoes. I topped with a mixture of onions and shallots. Seasoned with some salt, black pepper and a few dollops of harissa paste. I placed a frozen burger patty on top of each pile of veg and then I sealed it all shut in the foil, like a little pressie, waiting to be opened.
After that you can place them onto a tray and bang them into a 180*C/350*F/ gas mark 4 oven, or onto the barbecue grill to roast/grill. About 35 to 40 minutes later . . . open the foil a bit and top with some cheese, bang them back in to melt the cheese and this is what you end up with . . .
A delicious compact meal for one, or two, or three, or four . . . with no washing up required. That is unless you are a Toddster. His sensabilities would not allow him to eat out of the foil. (Isn't that the best part of camping???)
He had his on a plate with some coleslaw on the side. What a wuss! ☺
My mixture did stick a bit so I wasn't 100% impressed with this foil. Just so you know.
Many thanks to Chloe and the people at BacoFoil for sending me these new products to try.
Visit BacoFoil for more information.
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Although I was sent these poducts to try for free, any and all opinions are completely my own and unbiased.
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