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
Fish for Friday today with a delicious Asian Glazed Salmon! You can't go wrong with a delicious boneless and skinless Salmon fillet.
I have never been fond of skin on my fish. To me it is a bit of a turn off, so that is why I really love these boneless and skinless salmon fillets I get from Seafresh.
Their fish is so amazing. I have never had any fish from them that I
didn't like. Its frozen fresh at the source and so it is some of the freshest
fish that you can find.
Their salmon fillets
are absolutely gorgeous. Boneless and skinless and individually frozen
so that you can take out as many or as few as you want to cook at any given time.
At the moment when those of us who are self isolating are unable to get the shops and home delivery slots are really difficult to get, shopping at online shops like Seafresh is the way to go!
They make it so easy to shop. Just log on to their easy to use shop, choose what you want, pop it into your cart and then pay. There is same day dispatch on all orders place before 1 PM, and free delivery on order over £50.
I have been getting fish from them for a while now and I really can't fault them. Everything has been impeccable, from the ordering, to the packaging, delivery, quality, etc. And their customer service is examplary.
I love their Salmon fillets. Being centre cut they are cut from the centre of the fish and not the tail.
This means that they are of a beautiful thickness and are not really "fishy" tasting if that makes sense. Cuts of salmon closer to the tail have a much stronger flavour, which I am not overly fond of!
They are also sustainably sourced from the cold and clear waters of Scotland and the Faroe Islands.
Their salmon is some of the best I have ever eaten, and I confess, I have eaten a lot of Salmon in my lifetime!
One thing I love about Salmon is that with its slightly stronger flavour it lends itself beautifully to glazes and rubs and one of our favourite glazes is this beautiful Asian one.
Its sticky and sweet from the use of brown sugar, which mixes very well with salty dark soy sauce. A bit of lime juice adds some tartness to counteract the sweet.
Even more Asian flavours are injected into the glaze with the use of some Hoisin sauce and ground ginger.
I always have Hoisin sauce in my refrigerator. For those of you not familiar with it, Hoisin sauce is a lovely thick and fragrant asian sauce which is a beautiful combination of salty and sweet.
This sauce also packs some heat with the use of crushed red chilli flakes and some ground black pepper. You can control how much heat you want or don't want.
I tend to go for less than the recipe calls for myself, although Todd is certainly not adverse to eating food that bites back.
The whole recipe itself is a very easy one. Fish, I find, is very easy and quick to cook.
For this you simply make the sauce, which is just a matter of combining the ingredients and bringing them to a boil. (I like to do it in a measuring cup in the microwave.) Once made, the hot sauce is poured over the fish fillets in a baking dish.
The baking dish gets popped into a moderate oven and 12 to 15 minutes later you are rewarded with perfectly cooked and glazed delicious pieces of salmon!!
While it is baking you can cook some rice and a vegetable to enjoy along side, or even a salad if you are couting your carbs. An asian coleslaw would be lovely!
Today I served it simply with some steamed long grain rise and honey lime carrots. Just peel, slice and cook some carrots until crispy tender, drain well and then return to the saucepan along with a small knob of butter, some honey, some lime zest and a bit of lime juice, stiring and tossing them together until they are heated through and sweetly glazed. Terribly yum!
Yield: 4
Asian Glazed Salmon
Perfectly cooked boneless, skinless salmon fillets with a sweet and spicy Asian glaze. This simply delicious.
Ingredients:
- 4 (4 to 6 ounce) salmon fillets, boneless, skinless, thawed if frozen
- 100g soft light brown sugar (1/2 cup)
- 120ml asian soy sauce (1/2 cup)
- 2 TBS hoisin sauce
- 2 TBS ground ginger-root
- 2 tsp red pepper flakes (or to taste)
- 1 tsp ground black pepper
- 1 TBS fresh lime juice
Instructions:
How to cook Asian Glazed Salmon
- Preheat the oven to 180*C/350*F. fas mark 4. You will need a glass baking dish large enough to hold the fish fillets in a single layer with some room around each. Spray the dish with non-stick cooking spray. Place the salmon into the dish in a single layer.
- Place all of the remaining ingredients into a glass microwavable safe measure. Whisk together to combine and then heat in the microwave on high until the mixture comes to the boil, about 1 1/2 minutes. Alternately measure the ingredients into a saucepan and cook over moderate heat until the mixture comes to the boil.
- Pour the hot glaze over the salmon fillets in the baking dish.
- Bake in the preheated oven for 10 to 12 minutes, or until the fish flakes easily and is just cooked through.
- Serve the fish fillets immediately, with some of the glaze spooned over top.
This recipe also lends itself perfectly to cutting in half to serve only
two people. This is so tasty that I would serve it to company without
blinking an eye. The ease of preparation, and quick cook time, make it perfect for that, not to mention the beautiful combination of flavours.
As with any fish dish, quality speaks for itself. When you are starting
with really good fish, you really don't or shouldnt' have to do very
much to it to get the best from it. The Salmon fillets from Seafresh
are beautiful. I think they are the best I have ever eaten and that says
a lot! If you are looking for quality fish at a great price with a
fabulous delivery service
I can't recommend Seafresh highly enough! Their product, delivery
service, packaging and customer service are exemplary in my opinion and
so is this recipe!!
A few things about Seafresh:
- Same Day dispatch on orders received before 1 PM.
- All packages are carefully hand packed.
- Free delivery on orders above £50, £8 on orders below that amount.
- Responsibly and sustainably sourced.
- Air Blast Frozen at source within 4 hours of being caught.
- Wide variety to choose from.
Follow them on Facebook, Twitter and Instagram.
Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.
Chicken & Ham Pie. If you are like me you carry a whole arsenal of chicken and ham recipes. That is recipes engineered to use leftovers! This is a recipe I meant to share with you yesterday but with all of the upset of my husband's fall and everything, I never got around to it.
Normally I would make a better presentation of it as well, showing you what you can serve on the side, but again with the accident fall, that just didn't get done!
Nevermind, its the pie you are here to see. And this is one heck of a tasty pie!
Its a great example of making something delicious from what you have at hand to use!
I love the crust for this. It uses a fat combination of lard and butter, along with flour, baking powder, onion salt and milk.
Normally I would use all milk, but we are rationing to make our milk last longer and so I used half milk half water, and you know what? It was every bit as delicious as always.
It is a lovely tender and flaky crust, and the onion salt gives it a bit of a savoury flavour that works really well with the fillings.
It is the same crust that I use in my Hamburger & Chicken Pie (Don't knock it til you try it) and it is lovely, with a beautifully flaky texture.
I had leftover chicken from my roast chicken that we had the other day so I used some of that. I also had a package of deli ham slices in the refrigerator that needed using.
Chicken and ham are a very popular pie combination over here, so I thought why not! Use it up, wear it out, make it do or do without!
It does use a tin of cream of chicken soup in the fillings also, but no worries if you don't have any.
Make a thick cream sauce, using 2 TBS flour, 2 TBS butter, 240ml/1cup of chicken broth and 240ml/1 cup of milk. It works just as well.
Melt the butter in a saucepan, whisk in the flour, cook for a few minutes, then whisk in the broth and milk. Cook, stirring constantly until it thickens and then cook for a few minutes longer. Taste and adjust the seasoning as desired. Let it cool completely before you use. You don't want to melt the fat in the pastry.
There are three layers of pastry in this. A bottom crust. A middle crust between the chicken and the ham fillings.
A top crust to tuck it all in nicely. Brush it with a bit of milk, if desired and bake.
That pastry is heavenly and the fillings are pretty tasty also. If you have any pastry trimmings, this is what my mom used to do with them.
She would roll them out, spread them with butter, fold in half and then cut into squares. We would enjoy them with soup. Oh so tasty instead of crackers and bread and no waste of anything.
Like I said, normally I would have shown you what to serve with this tasty pie. But today you will have to settle with my recommendations.
My husband likes mashed potatoes with his, with peas and gravy. (He is so British.) You could also have oven chips.
The Canadian in me prefers coleslaw or a salad with mine. Yesterday I had pickled beets, due to a lack of salad ingredients in the house.
Truth be told, this pie would be great even on it's own! Tina stopped by yesterday to pick up her CFM printouts on the BOM I had been doing for her and I gave her two slices to take home for her and Tony's supper.
She was most appreciative and we will have the rest for our dinner today! I don't think anyone will be complaining that it is leftovers!
Chicken & Ham Pie
Yield: 6
This is a simple recipe in which a little bit of meat goes a very long way. The pastry is heavenly and altogether this is quite, quite delicious.
Ingredients:
For the chicken filling:
- 250g cooked chicken, cut into small bits (2 cups)
- salt and black pepper to taste
- 1 tsp parsley flakes
- 1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)
For the ham filling:
- 250g sliced deli ham chopped (about 8 ounces)
- salt and black pepper to taste
- 1 tsp parsley flakes
- 1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)
For the pastry:
- 115g of lard (4 ounces)
- 115g butter (4 ounces)
- 420g plain flour (3 cups)
- 4 tsp baking powder
- 1 tsp onion salt
- 160ml milk (2/3 cup) (I used half milk, half water)
Instructions:
How to cook Chicken & Ham Pie
- To make the ham filling, mix all of the ingredients together in a bowl. Set aside.
- To make the chicken filling, mix together all ingredients in a bowl. Set aside.
- To make the pastry, sift the flour and baking powder into a large bowl. Stir in the onion salt. Drop in the fats and rub them in with your fingertips until your mixture resembles fine breadcrumbs with a few pea sized bits. Stir in the milk with a fork to form a soft dough. Divide into three bits, with one bit being larger than the other two. This will be the bit you use to line the bottom and sides of the baking dish.
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a 7 by 11 inch rectangular pie baking dish.
- Roll out the largest bit of the pastry on a floured board, using a floured rolling pin, to a size large enough to lie the bottom and sides of the pie dish. It should only be about 1/4 inch thick. Line the dish with this. Spread the ham filling on the bottom of the pastry.
- Roll out another bit of pastry large enough to just cover the ham filling. It should also be 1/4 inch thick. Place on top of the meat. Spread the chicken filling over top.
- Roll out the remaining pastry large enough to cover the chicken filling with a bit of overhang to tuck in the sides. Place over the chicken filling and tuck in the edges all around. Crimp the edges. Brush with a bit of milk and slash to vet the top.
- Bake in the preheated oven for 35 to 40 minutes until golden brown and bubbling. Serve hot and cut into squares. This is delicious!
Normally I would bake a few things sweet/wise for the weekend, but I am trying to make my flour last a bit longer until I know I can get more. I had to bake us a loaf of bread yesterday as well as we had run out. I hope you are all doing well! We can do this! I know we can! 👍👍👍
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 Thanks so much for visiting. Do come again!
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I am sitting here as I write this and I am trying to think back to when I first tasted Mexican Food. (Not that this recipe is very Mexican by any stretch of the imagination.)
I think it was when I had moved to London, Ontario and we discovered a restaurant called Chi Chi's. I believe it was a chain restaurant.
We used to go there every now and then and treat ourselves to Chimichangas and fahitas, and yes, (at that time) margaritas. I liked the strawberry ones. They were so yummy.
The Fajitas were probably not overly loaded with fat and calories but those Chimichangas could probably be considered heart attack specials.
But we were young and did not think of such things. They fed you hot tortilla chips and salsa while you waited for your order.
If it was your birthday they would don Sombreros and come and sing Happy Birthday to you at your table. Horror of all horrors.
As a person who did not and does not like to be the centre of attention, this was a fate worse than death.
My sister taught me how to make Nachos. I learned how to make Enchiladas from an old Sunset cookery book. My love of all things Tex Mex was born.
Up to that point the only thing even remotely resembling Tex Mes in my experience was my mother's Chili Con Carne and she got that recipe from off a can of tomato soup. Not exactly authentic, lol.
Of course when you have five growing and hungry children, it can get to be rather expensive to eat out and so you learn to make things you like at home and that is what I did.
I think I got rather good at making Enchiladas and Nachos, Tacos and Chili.
These Flat Chicken Tacos resemble real tacos only in the sense that they are served with flour tortillas. We like soft tacos in this house.
You can eat them flat with knife and fork (my husband's preference) or folded up like a real taco. (My bohemian preferral!)
I simply toast some six inch soft flour tortillas over my gas burners until blistered and blackened on the edges and then I top them with shredded poached chicken that I have mixed with my own special sauce.
My sauce is tangy and smoky and spicy. I add some heat by using Spanish smoked paprika, this also adds a smoky touch . . . I do use tomato ketchup. It works well.
I add brown sugar, cider vinegar, Worcestershire sauce and mustard. I use Dijon, but you use whatever kind of mustard you like.
I add a full teaspoon of Green Tabasco sauce. Oh, I simply adore Green Tabasco sauce. I could eat it with a spoon.
Its not quite as hot as the regular one and has a green chili flavour.
I use a bit of seasoning and some garlic powder. This gets cooked for a short time to really meld the flavours and then I stir it into the poached and shredded chicken.
The chicken then gets piled onto the tortillas, topped with a four cheese blend, sprinkled with red onions and baked until the chicken is hot and the cheese has melted.
You don't want them to brown. You want the tortillas to stay fairly pliable. Served hot with your favourite toppings, they are really quite delicious.
Today I accompanied them with a quick slaw that I threw together by grating a carrot, shredding a head of baby gem lettuce, and hand shredding a bit of red cabbage.
This I dressed with a mix of Mayonnaise, Ranch dressing, a squirt of Lime juice and a pinch of sugar. It was quite yummy if I don't say so myself, and I know I just did!
BBQ Flat Chicken Tacos for Two
Yield: Makes 4 flat tacos
These are so simple to make and incredibly delicious. I like to serve them with a lime dressed coleslaw on the side.
ingredients:
For the sauce:
- 120g tomato ketchup (1/2 cup)
- 1 TBS soft light brown sugar
- 1 TBS apple cider vinegar
- 1 TBS Worcestershire Sauce
- 1/2 TBS Dijon mustard
- 1 tsp green Tabasco sauce
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp rubbed dry oregano
- salt and black pepper to taste
You will also need:
- 2 boneless, skinless chicken breasts, poached and shredded
- 4 (6-inch) soft flour tortillas
- 120g grated four cheese blend
- 1/2 small red onion, finely chopped
- any garnishes as desired (lettuce, chopped tomatoes, spring onions, sour cream, etc.)
instructions:
How to cook BBQ Flat Chicken Tacos for Two
- Mix all of the ingredients for the sauce in a microwave safe beaker. Microwave on medium for about 3 minutes, stirring every minute. Set aside.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large baking sheet that will hold all of the tacos in one layer, or two smaller baking sheets.
- Turn on a gas burner if you have gas and using a pair of tongs, toast the tortilas on both sides and then place them in a single layer on the baking sheet.
- Shred the chicken into the bowl and then add enough of the sauce mixture to moisten well, or to your taste. Divide the chicken mixture between the four toasted tortillas. Divide the cheese and sprinkle one fourth of it on top of each taco. Sprinkle with the chopped red onions.
- Bake in the heated oven until the chicken is hot and the cheese has melted. Sit back and enjoy with your favourite toppings.
Oh boy but these were some good. I was quite full up after eating two one and a half of them. When I think of how much I used to be able to eat when I was younger I am quite amazed. Somewhere along the way my appetite has drastically changed.
We used to be able to eat a pizza in the evening for a snack or a box of Kraft dinner, and this was after having had a full dinner earlier on. Mind you back then we didn't go to bed until gone midnight most nights and nowadays we are all tucked in by 9 o'clock at the latest! I guess we have officially become old fogies!
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