*Improvised Gravy*
Makes about 360ml (1 1/2 cups)
360ml beef or chicken broth or stock (1 1/2 cups)
leftover drippings or butter |
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 am beginning to think that Jeanie is right. I am the Queen of chicken. Sorry but its another chicken recipe today, but really you should be thanking me because these are fabulously delicious!
Not only that, but they are also quick and easy to make. Perfectly sized for two, but easily adaptable for more.
Boneless, skinless chicken breasts are browned lightly and then poached in a BBQ sauce mixture that you create . . . once the chicken is cooked through and tender, you shred the chicken and cook it for a bit longer in the sauce.
This really helps to get the BBQ flavour in there. Its a simple sauce using your favourite ready prep BBQ sauce and a few other bits.
On top of that is a simple coleslaw. You can use coleslaw shredded vegetable mix from the shops, which would make it even quicker to make, but I like to shred my own. I use a really sharp knife and just cut it into thin slivers.
There is something very cathartic about standing there, hand shredding the cabbage and carrots. I go off into my own little world. I find it quite stress relieving. Not that I have a lot in my world to be stressed about, but still . . . I do enjoy hand shredding it all.
The dressing is a simple one, made with mayonnaise, buttermilk, cider vinegar, a pinch of sugar, some seasoning and a bit of celery seed. You can add more vegetables if you like, grated broccoli stems, spring onions, etc. Just use the basic dressing and add what you like.
I tend to make it before I start the chicken so that the flavours have time to meld. Some vegetables/cabbage can be a bit more watery than others, so if you find that your coleslaw is a bit watery, just drain it a bit before using it, so you don't end up with soggy buns.
It goes perfectly with the flavours of the BBQ chicken filling . . . very nice. We really love this combination.
I like to use a Brioche bun. You can toast or not as you like. I prefer to toast them on the cut sides under the grill, just until golden brown.
That way the buns don't absorbe the BBQ sauce or the coleslaw dressing and get soggy. Toasting is the way to go in my books!
This is the kind of food I really love in the summer months . . . no nonsense kind of food. NO fuss. NO bother, easy to eat and easy to clean up after.
If you have leftover chicken from a roast chicken or a rotisserie chicken, you could use that instead. Just sayin'
I have also used Turkey tenderloins and done this. They work beautifully.
On the side you could serve potato salad, or potato chips, a macaroni salad, pickles. Whatever you fancy.
Whatever you choose to have on the side, this is sure to be a meal that will have you smacking your lips and licking your fingers. Its hot diggity doggone good!
*BBQ Chicken Sandwiches for Two*
Serves 2
These are very easy to make are fabulously rich and delicious. You can double all of the ingredients to feed more if you wish.
2 medium boneless skinless chicken breasts (3/4 pound)
salt and black pepper to taste
1 1/2 TBS butter
125g BBQ sauce (1/2 cup) (use your favourite)
60ml cider vinegar
1/2 TBS hot sauce
For the slaw:
8 ounces shredded cabbage
1 small carrot shredded
55g mayonnaise (1/4 cup)
60ml buttermilk (1/4 cup)
1/2 TBS cider vinegar
1 tsp sugar
salt and black pepper
1/4 tsp celery seed
You will also need 2 burger buns
Season the chicken with salt and black pepper. Melt
the butter over moderate heat in a skillet. Add the chicken and brown
it lightly on both sides. Whisk together the BBQ sauce, vinegar and hot
sauce. Pour over the chicken. Bring to the boil, then reduce to a
slow simmer, and cook, covered for about 10 minutes until cooked
through, turning the chicken over halfway through the cook time.
Transfer the chicken to a plate. Shred with two forks, then return to
the sauce in the pan and keep warm.
Whisk
together the mayonnaise, buttermilk, vinegar and sugar for the slaw.
Whisk in salt and black pepper to taste, along with the celery seed.
Stir in the shredded cabbage and carrot. Toss to coat.
Toast your buns or not as desired.
These were really, really, REALLY good. The pictures are making me hungry for them all over again!
We quite like sliders in this house. Sliders are small sandwiches or burgers baked all together in one sheet in the oven, and then cut apart into single servings after baking. I have done a few versions of them on here in the past, including Heavenly Ham and Cheese Hots, Reuben Sliders, Salmon Melt Sliders (You could also use Tuna), and Turkey Fajita Sliders to name a few. Love them all. They make quick and simple suppers when served with some chips or salad on the side, and are also perfect for game nights, etc. with the family. (Think FHE here!)
Today I made BBQ Beef Sliders with Caramelised Onions. You can use deli sliced beef in them, or you can use leftover sliced roast beef. Either one would work well. Todd has an easier time eating meat which is thinner sliced, so for things like this I tend to use deli meat as it is sliced much thinner than I can do myself at home.
I buy my buns at Asda. You can get a bag with 24, unseparated, called a freezer pack for about £2, and they work perfectly. They are also in a nice study bag so you can freeze the ones you don't need to use right away.
You begin by caramelising some onions. What is is about the smell of caramelising onions that gets the taste buds to tingling? There used to be a guy with a sandwich/burger van in downtown Chester by the town hall that was always frying onions. I always felt super hungry when I would walk past his van. It didn't matter if I was really hungry or not, just the smell made me hungry.
You layer the caramelised onions on the bottom half of the buns and then top with a bit of BBQ sauce. Today I used Bullseye because that is what I had, but you can use whatever kind you like. On top of that you layer on the meat.
I then put a layer of cheese. I buy a four cheese blend at the shops and just sprinkle it all over the meat in a nice layer. It has orange and white cheddar, mozzarella, Gouda . . . a nice mix that makes for good melting.
The cut side of the top bun gets spread with a horseradish mayo, which as you know goes very well with beef. Aside from the flavour it also helps to hold the cheese in place before it start to melt.
Finally you simply brush the top with a mix of melted butter, Worcestershire sauce and herbs. This gilds the lily, and adds another layer of delightful flavours!
And they truly are delightful flavours . . . you get the sweetness from the caramelised onions, a smoky touch from the BBQ, the richness of the roast beef, that creamy melty ooze from the cheese, a touch of creamy heat from the horseradish mayo, and of course that buttery, herbed crispy bun at the top. Everything just works together heavenly. I served them with some vegetable chips, which had carrots, parsnip and beetroot, but they would be nice just with coleslaw or even a green salad or potato chips. Its all up to you!
*BBQ Beef Sliders with Caramelised Onions*
Makes 12
These are simple to make and oh so delicious. A real family and crowd pleaser.
1 TBS flavourless oil
2 large onions, peeled and thinly sliced
130g BBQ sauce (1/2 cup)
73g mayonnaise (1/3 cup)
1 TBS creamed horseradish sauce
1 package of soft dinner rolls (12 count)
12 slices deli roast beef
120g grated 4 cheese blend (1 cup)
2 TBS butter, melted
1/2 TBS Worcestershire sauce
1/4 tsp each garlic and onion powders
1 tsp dried parsley
To caramelise the onions, heat the oil in a large skillet over
medium/high heat. Add the onions, reduce to medium low and cook,
stirring frequently until golden.
Preheat oven to 190*C/375*F/ gas mark 5. Have ready a 13 by 9 inch baking dish with sides. Lightly butter. Set aside.
Whisk together the mayonnaise and horseradish sauce.
Slice
the buns in half through the middle, keeping both halves in one sheet.
Place the bun bottom sheet into the prepared baking dish. Cover with
the caramelised onions. Divide the BBQ sauce amongst each bun section,
smoothing it over with the bottom of a spoon. Top with the sliced roast
beef and sprinkle the cheese over top of the beef. Spread the
mayo/horseradish sauce on the inside of the top bun halves and place
over all, sauce side down. Whisk together the butter, Worcestershire
sauce, garlic and onion powders and dried parsley. Brush over the tops
of the buns. Cover loosely with aluminium foil.
We are having a set of the Missionaries over for supper tonight, so you know what that means. I am pulling out all the stops. We have three sets of missionaries here in Chester at the moment, including a Senior couple.
I do always like to spoil them a tiny bit by making something for them that is a tad bit special and maybe even a bit naughty. Today it is my Hot Italian Hoagies, Mac and Cheese, Coleslaw and for dessert, this fabulous Toffee Almond Cake. I think they are in for a treat. I hope they enjoy it all!
This is a fabulous cake. Its very moist and filled with flavour, both from the use of ground almonds in the batter along with toffee sauce which not only flavours the cake, but helps to keep it moist.
This is the toffee sauce I use in it. Plain old ice cream toffee sauce. The recipe is an old one I have had copied out in my big blue binder now for many, many years.
I suspect I copied it from an ad for prepared ice cream toffee sauce once upon a time, but sadly back in those days when I was handwriting out these things, I didn't really take note of the source, never dreaming that one day we would have the internet to share these things on. Sorry about that chief!
This really is a fabulous cake . . . truly. Like I said there is toffee sauce in the batter and then after you take it out of the oven you spoon warmed toffee sauce over top.
You then let the sauce soak down into the cake, which adds even more flavour and moistness.
Don't try using that dark caramel sauce/dulce de leche type of thing. It isn't the right consistency, and the batter will curdle and be too thick.
It also doesn't warm up very well and won't soak into the top properly. You want a thinner toffee sauce, the type you pour over ice cream.
I used Dulce de Leche once . . . thinking it was going to be a good thing, but instantly regretted it.
Total F A I L U R E
So just don't . . . don't . . . don't. No matter how good you think it will be. It won't.
I use flaked almonds on top, but you can use slivered if that is all you can get. You can't get slivered over here, just flaked.
See how lovely and moist that is? Its incredible. C'est incroyable!
I like to drizzle a bit more toffee sauce over top when I go to serve it . . . because, it's just plain good . . .
And is there ever such a thing as TOO much toffee sauce???? I think not! But that's not all . . . I also like to add a dollop of squirty cream . . . just like on an ice cream sundae.
Its pretty wonderful if I don't say so myself. I think the guys are going to love it.
*Toffee Almond Cake*
Serves 8
To Serve: (optional)
Additional Toffee Sauce
Whipped Cream
Whisk together the flour, ground almonds, baking powder and sea salt. Set aside.
Cream together the butter and caster sugar until light and fluffy. Beat in the toffee sauce and then the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, beat in a couple of TBS of the flour mixture each time. Stir in the flour mixture in thirds, mixing in well after each addition. Spread into the prepared baking tin. Sprinkle the flaked almonds over top.
Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Gently heat the remaining toffee sauce. Using a toothpick, carefully poke holes all over the top of the hot cake. Spoon the warm toffee sauce over the cake to cover, allowing it to soak in as you go. Lift out onto a wire rack and cool completely before cutting into wedges to serve.
Today mine took a tiny bit longer in the oven, about 8 or 9 minutes. Not sure what was up with that. But never mind. Start checking it at 25 and then judge accordingly. I really hope you will give it a go. I think your family will be sure to love it.
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!
Going out for one of these was always a real treat. With tender roasted meat with gravy between two thick slices of white bread with more gravy ladled over top, they would be served up hot, on large platters, with plenty of hot chips, veg and coleslaw on the side. You could also have gravy on your chips (fries), or not as per your choice. In Canada we love gravy on our chips, and here in the UK, they also like gravy on their chips, or curry sauce. (Something I have yet to try.)
I had some leftover roast chicken today and so I made us Hot Chicken Sandwiches for a change, instead of the usual casserole. Of course with there only being two of us and with neither of us having huge appetites these days, we basically only each ha half of a sandwich, along with the suggested trimmings. It looks like rather a lot, but we only ever use a sandwich plate for our meals these days, never a full dinner plate. And it is plenty for us.
2 TBS of appropriate stock
about 720ml (3 cups) of hot leftover or fresh gravy 
Good chips/fries are a must! If you want to make your own from scratch this is a cracking recipe. You can also use oven chips. I like the crinkle ones in that case, or if you are really lucky and have a chippy close by, you can just send hubby out to pick up a large portion of chips. By the time you have the remaining elements ready, he'll be back and you'll be set to go!
There
are two things you need for perfect chips. One a really good potato.
You want a nice floury one, such as a Maris Piper. You cannot make good
chips with new potatoes. Old ones are best. Second you want to start
with pure hard fat or dripping, preferably an animal fat. Third . . .
patience. Good chips require several cookings. The first is a quick
poaching in lightly salted water. . Let them cool and then fry for
about five minutes just until cooked through, then a final fry in hotter
fat to brown and finish cooking. See . . . patience.
a good solid fat to half fill your pan when melted
a frying thermometer
a frying thermometer
I added a dollop of cranberry sauce to the top of mine . . . coz I'm crazy like that, and I love cranberry sauce with both roast chicken and turkey. You will want a nice gravy to serve with your hot sandwiches. You can of course use Bisto granules and make it that way, but if you have leftover drippings, etc. its really quite easy to make a better tasting gravy from scratch!
2 TBS plain flour
360ml pan juices, broth, water, wine or a combination ( 1 1/2 cups)
Coleslaw is a must. You won't get any meal at a diner in North America, that doesn't come with a small container of coleslaw on the side. At some places it might be a vinaigrette coleslaw, but more often than not it will be a delicious creamy slaw. Just like this.
*Creamy Coleslaw*
Serves 8 to 10A deliciously 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!
Of course there may be times when you don't have any leftover gravy, or even gravy granules, but don't worry! That doesn't mean you can't still make a delicious gravy as this next recipe proves quite deliciously! Adapted from a recipe found in the Fanny Farmer Cookbook. (So you know that it just has to be good!)
This isn't something which we have very often, maybe only once a year. Back in the day I could eat a whole one of these sandwiches, and then a polished of a slice of cream pie as well. Mind you, back in the day I was a very busy and active mother of five. Things change . . . Bon Appetit!
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