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
I grew up in a home where dishes like this were not really served very often. My mother would make Pate Chinoise for my father from time to time, which we had to eat as well. Pate Chinois is a French Canadian version of Cottage pie, using minced beef, mashed potatoes and corn or peas. My mom always used peas, and tinned ones. She also used cheap ground beef, which I did not like at all. It was full of bits of gristle. It was never my favourite meal, but my father love LOVED it! Perhaps I was just too picky.
People often confuse the two, Cottage Pie and Shepherd's Pie. Traditionally both were dishes invented to use up the leftover gravy and veg from the Sunday dinner. With beef being used in the Cottage Pie and Lamb in the Shepherds Pie.
Most people just use the names interchangeably for the both. I can be a bit pedantic however . . . it is one of my weaknesses . . . for Shepherds Pie I use lamb and for Cottage Pie I use beef. It can be leftover or fresh ground, though. I am not quite that picky!
Basically both are casseroles with meat and a flavourful gravy on the bottom, a layer of vegetables and a lovely thatch of mashed potato on top!
These types of meals are my Todd's favourites. In fact today he had two helpings. He normally doesn't exceed his one serving of anything, but he was really enjoying this.
I have a secret ingredient for the potato thatch. I always add a tiny bit of cheese, which really helps it to brown to a nice golden brown and adds just a touch of flavour. Sometimes I will add a bit of horseradish to either the gravy or mash for a Cottage pie, because it goes so well with beef.
I like to make a pattern in the potatoes with a fork. Today it was a basket weave. Not hard to do at all. You don't have to do that, but do try to rough them up a tiny bit so that you can get some crispy golden edges!
I also use frozen petit pois . . . not tinned or leftover cooked. And I don't thaw them out before putting it together. I just layer them on frozen. The heat from the filling and the mash will cook them perfectly. (I have a real dislike of over-cooked peas. I can't help it.)
The gravy is also very simple to make. Of course if you happen to have leftover gravy from the Sunday lunch that would also work, but it is very simple to make your own from scratch.
I start by sweating a mirepoix of fresh vegetables in some butter . . . carrot, swede, onions and celery . . . aromatics and real flavour boosters! Especially when you have sweated them in a bit of butter.
A good beef stock made from a quality beef stock cube or gel pack. I like the Knorr ones. Some Tomato puree (tomato paste in the US), or yes even ketchup will work. If you are using ketchup leave out the HP Sauce. Just use a splash or Worcestershire.
I use herbs as well . . . to be specific, Summer Savoury . . . its an Eastern Canada thing. You can use Marjoram or thyme . . .
Today I made a delicious coleslaw to go along with it. Salad is nice also. Todd likes a slice of bread and butter with his. You could serve any vegetable on the side. Green beans and carrots are nice. I like salad.
Its a great way of stretching out leftovers. I do like a thick gravy with mine. I don't like it too soupy, but if you do, then you could certainly add more gravy, or make your gravy thinner, but do bear in mind that the potatoes will absorb some of the gravy, so you want your gravy to be a bit on the thick side and your potatoes as well. You don't want a soupy thatch!
Yield: 4
A Simple Cottage Pie
prep time: 20 minscook time: 45 minstotal time: 65 mins
Simple, delicious, and a family pleasing comfort food.
ingredients:
400g leftover roast beef, roughly chopped (about 3 cups)
1 TBS butter
1 medium onion, peeled and chopped
1 stick celery, trimmed and chopped
1/2 carrot, peeled and grated
a cube of swede (rutabaga) peeled and grated
1 TBS tomato puree
1 TBS plain flour
1/2 TBS brown sauce (HP sauce)
400ml well flavoured beef stock (1 1/2 cups)
1/2 tsp summer savoury
salt and black pepper to taste
100g frozen peas (1 cup)
For the potato thatch:
6 medium potatoes, peeled and cut into chunks
warm milk
a knob of butter
salt and pepper
2 TBS grated cheese (Parmesan or cheddar)
melted butter to brush (optionalinstructions:
Put the potatoes in a pot of lightly salted water and
bring to the boil. Boil for 10 to 15 minutes until soft. Drain well
and then return the potatoes to the pan. Shake the pan over the residual
heat of the burner to dry them out a bit and then mash the potatoes
well until smooth with some warm milk, and a knob of butter. Season to
taste with salt and pepper and stir in the cheese. Set aside and keep
warm.
bring to the boil. Boil for 10 to 15 minutes until soft. Drain well
and then return the potatoes to the pan. Shake the pan over the residual
heat of the burner to dry them out a bit and then mash the potatoes
well until smooth with some warm milk, and a knob of butter. Season to
taste with salt and pepper and stir in the cheese. Set aside and keep
warm.
Melt the butter in a skillet. Add the
onion, celery, carrot and sweet. Cook, stirring frequently over medium
low heat until softened and the onion is translucent. Stir in the
flour. Slowly stir in the beef stock and bring to the boil. Cook,
stirring constantly until the mixture boils and thickens. Stir in the
tomato puree, brown sauce, and summer savoury. Season to taste with
salt and black pepper and then stir in the chopped beef. Pour this into
the bottom of a buttered 1 litre (1 quart) shallow baking dish.
Sprinkle the frozen peas over top. Spread the mashed potatoes on top to
cover. Rough up the potato a bit with a fork. Brush with melted
butter.
onion, celery, carrot and sweet. Cook, stirring frequently over medium
low heat until softened and the onion is translucent. Stir in the
flour. Slowly stir in the beef stock and bring to the boil. Cook,
stirring constantly until the mixture boils and thickens. Stir in the
tomato puree, brown sauce, and summer savoury. Season to taste with
salt and black pepper and then stir in the chopped beef. Pour this into
the bottom of a buttered 1 litre (1 quart) shallow baking dish.
Sprinkle the frozen peas over top. Spread the mashed potatoes on top to
cover. Rough up the potato a bit with a fork. Brush with melted
butter.
Preheat the oven to 200*C/400*F/ gas
mark 6. Bake the casserole in the heated oven for 45 minutes until the
potatoes are golden brown and the filling is bubbling. Let stand 15
minutes prior to serving. Serve hot with your favourite sides.
mark 6. Bake the casserole in the heated oven for 45 minutes until the
potatoes are golden brown and the filling is bubbling. Let stand 15
minutes prior to serving. Serve hot with your favourite sides.
Created using The Recipes Generator
We are really going to enjoy the leftovers today for our tea! Dishes like this have a habit of tasting even better the next day! Bon Appetit!
I am a HUGE fan of Hot Dogs. Yes, I know they are not so good for you, and that I probably don't want to know what all goes into them. I don't care. Every once in a while I really need to/gotta have a hot dog! When I first moved over here to the UK, it was really difficult for me to find hotdogs. In fact I remember being really disappointed when we were in London and I saw a hot dog cart and the hotdog ended up being a sausage. Bleh . . . thankfully things have improved greatly since then and you can find hotdogs all over the place. My favourites are the All Beef Hot Dogs you can buy at Costco.
Growing up we always had hot dogs for supper on Friday nights. My mom made the best hot dogs. She had a special grill that she would do them on, and the hotdogs would get all crispy and browned on all sides. (Boiled hotdogs don't do it for me, I like 'em grilled!) She also toasted the buns on the grill and they were fabulous. My favourites were when she split the wieners and they got all toasty brown in the middles also. YUM! Yes, I am somewhat of a connoisseur when it comes to hotdogs!
Which is why when I found this recipe for Korean Slaw Dogs, I knew I had to make them! I am also a HUGE fan of coleslaw so this was right up my alley. Slaw and hotdogs, you can't get much better than that!
Oh yes you CAN! Especially when the slaw has been infused with Korean flavours . . . Sriracha sauce, rice wine vinegar, toasted sesame oil, ginger, mustard and brown sugar . . . seriously tasty and filled with lovely crunchy vegetables! So good with the smokiness of the hotdog!
But that's not all . . . there are two delicious homemade condiments as well . . . a rocking spicy tomato ketchup and a hot and spicy mustard . . . Korean style!!
I like to toast the buns and I use a brioche bun because I really, really like Brioche Buns!
The grilled wiener gets laid in the bun on a bed of spicy Kimchi pickle . . . and then topped with that gorgeous slaw . . .
And drizzled with those fabulous condiments . . . which are really delicious in their own right. Trust me on this.
So what did I serve them with? Tater-Tots of course! MMMM . . . a feast!
Yield: 8
Spicy Slaw Hot Dogs
These are fabulously delicious with a bit of a tasty kick! We love them! Make the slaw and condiments first so they have time to sit while you grill the dogs!
ingredients:
For the slaw:
120ml rice wine vinegar
1 TBS Sriracha sauce
3 TBS soft light brown sugar
2 TBS Dijon mustard
80ml olive oil (1/3 cup)
1/2 tsp each salt and black pepper
1 tsp toasted sesame oil
1/2 medium head of red cabbage, shredded
1/2 medium head of savoy cabbage, shredded
2 large carrots, peeled
1 TBS minced fresh ginger root
3 jalapeno peppers, julienned (remove seeds and ribs first)
1/2 red onion, peeled and very thinly sliced
For the tomato sauce:
240g tomato sauce (Ketchup, 1 cup)
3 TBS Sriracha sauce
2 TBS low salt soy sauce
1 tsp minced fresh ginger root
For the mustard:
240g yellow American style mustard (1 cup)
1 TBS low salt soy sauce
3 TBS of the Tomato sauce you made (see above)
1 tsp minced fresh ginger root
1 TBS Sriracha sauce
1 TBS rice wine vinegar
You will also need:
8 all beef hot dogs
8 top sliced brioche hot dog buns
your favourite ready made Kimchi pickle
instructions:
To make the coleslaw whisk together the vinegar, Sriracha sauce,
brown sugar, mustard, olive oil, salt, pepper and sesame oil in a large
bowl until emulsified. Add all of the prepared vegetables and toss
together to coat. Set aside.
brown sugar, mustard, olive oil, salt, pepper and sesame oil in a large
bowl until emulsified. Add all of the prepared vegetables and toss
together to coat. Set aside.
Whisk together all of the ingredient for the tomato sauce in a bowl. Set aside.
Whisk together all of the ingredients for the mustard in a bowl. Set aside.
Heat
the grill to medium high. Grill the hot dogs, turning them frequently
until done. If desired toast the cut sides of the buns over the hot
grill.
the grill to medium high. Grill the hot dogs, turning them frequently
until done. If desired toast the cut sides of the buns over the hot
grill.
Place a portion of Kimchi pickle in each
bun, top with a hot dog. Spoon a portion of coleslaw over top of each
and garnish with both the tomato sauce and the mustard. Serve
immediately.
bun, top with a hot dog. Spoon a portion of coleslaw over top of each
and garnish with both the tomato sauce and the mustard. Serve
immediately.
Created using The Recipes Generator
If you want to try a really really REALLY great hotdog, do yourself a favour and try these! Magnifico! Bon Appetit! 즐거운 식사
This recipe is one of the simplest ones going, and one of the most delicious ones. I got it from my friend Pam who writes the Blog, On The Bright Side. She is a little ray of sunshine and, like me, posts every day. Beautiful messages of positivity that we can all use in these modern times!
She also posts a recipe every day and as soon as I saw this one I knew it was one I was going to have to make myself! Cowboy Beans. Exactly as it sounds. Simple, easy and delicious.
A wonderful mix of three kinds of beans, with a few bits and pieces added, chopped onion and smoked sausage . . . (I adore smoked sausage) all cooked together all day in the slow cooker. No fuss, no muss . . .
There are two tins of baked beans . . . and one each of cannellini and pinto beans . . .
A mix of tomato sauce, brown sugar, cider vinegar, dry mustard and some mild chili powder . . . chopped onions . . . and of course the sausage. On this day I didn't have a ring of smoked sausage, but I did have a pack of frankfurters. I used them in its place with fabulously tasty results . . .
I had some brioche buns leftover from the other night and so I toasted them, and we ladled the beans over top to eat . . .
And I added a smattering of grated cheese. Because . . . just because . . .
They were fabulously tasty. I could have eaten more, but had to stop myself. A nice dish of coleslaw would go wonderfully with these.
*Pam's Cowboy Beans*
Serves 5 to 6 generously
Great
for pot lucks and covered dish get-together, or just for when you have
the family gathered round. It is done in the slow cooker and is
delicious!
2 tins (425g) baked beans, undrained (2 15-oz)
1 (425g) tin of Cannellini or Great Northern Beans, drained and rinsed (15-oz)
1 (425g) tin of Pinto beans, drained and rinsed (15-oz)
1 ring of smoked sausage cut into 1 inch pieces (or a package of smoked frankfurters)
1 medium onion, peeled and chopped
125g tomato sauce (1/2 cup tomato ketchup)
50g soft light brown sugar (1/4 cup, packed)
2 TBS cider vinegar
2 1/2 tsp powdered mustard
1 1/2 tsp mild chili powder
These make for the perfect Saturday night supper. We used to have baked beans every Saturday night when we were growing up. They were a maritime constitution/habit. Baked beans and brown bread on a Saturday night and then for breakfast on Sunday morning. This recipe is simple and easy and leaves you free to enjoy a Saturday out with the family doing whatever you want to do, knowing that when you are done, you are coming home to a delicious supper cooking in the crock pot/slow cooker. You can't lose! Bon Appetit!
We are huge fans of Turkey Burgers in our home. In fact I would go so far as to say that we actually like them far more than we like regular burgers. We especially enjoyed this version that I cooked recently on our Space Grill. We sure are enjoying the beautiful weather and are taking advantage of this grill whenever we can. It will be winter soon enough!
Another reason we have been using it a lot (aside from the weather) is that is it just so darned easy to sue and to clean. I could never get Todd to start up our old BBQ. He did not enjoy all the faff involved. This one, I just flip it out and turn it on.The patented automatic fold-down drip-tray means NO MESS, Perfect for all home types from small units to luxury homes, 3 separate individual ignition burners means fast starting.
It has multiple cooking plates with reversible flat / grill designs. Open flame grill plate option included for healthy cooking. The sleek modern design that adds value to your home. It folds away in seconds, saves room and reduces clutter. Composed of chef-grade, stainless steel it is also rust resistant for longevity. The lid also doubles as a splash-back to protect your home. No other BBQ can do all of this! When you are done using it, just let it cook, clean the burner plates/grills, wipe out the fold down drip tray, and fold it all back, neat and tidy in wait for the next time. We love it! You can find out more about it here.
These are really delicious turkey burgers. I saw a lot of recipes floating around that used apple and spring onions to flavour the burgers. I expanded on that a bit by using some grated honey crisp apple, minced red onion, along with some finely grated orange zest for plenty of flavour.
I only used the ends of the apple in the actual burgers, the rest of it was sliced thinly and grilled along with the burgers. I shaped the burgers and then chilled them for several hours so that they really took in the flavours and firmed up nicely.
They grilled up lovely. When the burgers were almost done, I brushed the apple sliced with some honey mustard and popped them onto the grill plate. I didn't want them to get soggy, but preferred them to retain some of their natural crispness.
I thought the grill lines would look lovely and enhance their flavours a bit. The honey mustard also added a bit of a tang to work with the sweetness of the apple.
Once I had them the way I wanted them, I popped them onto the grilled burgers and piled on the grated cheddar, leaving it just long enough to melt down over those apple slices and the burgers. Oh boy . . . were we in for a real treat!
These were fabulous served on toasted brioche buns along with some baby rocket leaves, which added a peppery touch. (Baby Arugula if you live in North America.) Altogether these were pretty wonderful! I served them with some coleslaw for a really tasty supper!
*Turkey Burgers with Cheddar & Apple*
Serves 4
Moist and juicy with just a hint of orange. Serve with coleslaw for a real family pleasing combination!
450g ground turkey (1 pound, preferably a mix of light and dark meat)
2 TBS honey Dijon mustard, plus additional for spreading
1/2 TBS finely minced onion
1/2 tsp finely grated orange zest
1/2 tsp salt
1/2 tsp black pepper
1 large honey crisp apple, unpeeled
60g strong white cheddar, grated (1/2 cup)
4 brioche burger buns, lightly toasted
rocket leaves
Crumble the ground turkey into a bowl. Add the mustard, minced
onion, orange zest salt and pepper. Cut the ends off of the apple.
Grate the ends to give you 1 1/2 to 2 TBS of grated apple. Add this to
the ground turkey and then mix all together to blend evenly. Wrap the
remainder of the apple in plastic wrap. Shape the turkey mixture into 4
flat patties. Place on a plate, cover and chill in the refrigerator for
about 1 hour until firm.
Heat the grill on
high for about five minutes Core the remaining apple and cut into 4
rounds. Grill the burgers for 5 to 6 minutes per side, until the juices
run clear. For the last few minutes of cook time, brush the apple
slices with a bit of honey mustard and grill them along side of the
burgers, for about 1/2 minute per side. Place one slice of apple on top
of each burger along with 1/4 of the cheese. Grill for a further
minute to allow the cheese to melt, before removing.
I wonder how much longer we are going to blessed with this fabulous grilling weather! It hasn't been quite as hot this week, but we still haven't had a lot of rain and its been really quite pleasant sitting out in the garden . . . cooking, eating and reading. I hope it keeps up for a while longer!! In any case, if you are looking for a deliciously different turkey burger this weekend, look no further. You are going to love these. I guarantee! They're splendiferously tasty! Bon Appetit and Happy Weekend!
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