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
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!
We have been enjoying some gorgeous weather over here in the UK during the month of April. It would have been so lovely had my children been here like they should have been. We could have gone to lots of places with such lovely weather. Oh well! It is what it is!
Yesterday we had our first BBQ of the season. I found some lovely bone in meaty chops in the freezer and brined them all morning and then we cooked them on the BBQ. Oh my but they were so tender and delicious!
I kept things simple on the side. I made a bowl of coleslaw with some cabbage and carrots. I like to throw in some raisins sometimes. They give a nice flavour and a bit of colour to the slaw.
I also did this Tex Mex version of my Road Kill Potatoes. I love, Love, LOVE Road Kill Potatoes.
Don't let the name put you off. You boil potatoes in their skins and then smash them down with a potato masher on a baking sheet, brushing them with some oil and then baking them until they are golden brown with lots of crispy bits.
You can then top with cheese and all sorts for serving. Today I brushed them with Tex Mex flavours. It was relatively easy to do . . .
I just mixed some oil with some taco seasoning and brushed it over top. I make my own Taco seasoning and have included the recipe for that in my recipe notes.
Today I topped them with a mix of dyed and undyed strong cheddar. Someone had picked me up a bac of dyed cheddar. I normally don't use dyed cheddar. I basically only ever use white.
The cheddar over here in the UK is simply gorgeous, but then again, they did invent it.
When done these potatoes are golden brown and crispy with plenty of melted cheese on top. I serve them with a spicy yogurt drizzled over top and some chopped spring onions for the win!
Tex Mex Smashed Potatoes
Yield: 6
Nothing could be simpler.
Ingredients:
For the potatoes:
- 6 medium potatoes
- 2 TBS olive oil
- 1 TBS taco seasoning
- 85g grated cheddar cheese (3/4 cup)
To serve:
- 125g thick plain yogurt (1/2 cup)
- 1 TBS taco seasoning
- finely chopped spring onions
Instructions:
How to cook Tex Mex Smashed Potatoes
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with some aluminium foil.
- Whisk together the yogurt and taco seasoning. Refrigerate until needed.
- Place the potatoes into a saucepan and cover with lightly salted water. Bring to the boil and boil for 20 to 25 minutes until fork tender. (A knife tip should insert into one easily.) Carefully drain and then place onto the baking sheet, leaving plenty of space in between.
- Using a flat potato masher or the bottom of a glass, gently smash each one down until slightly flattened.
- Whisk together the oil and remaining taco seasoning. Brush some of this on top of each potato. Bake in the preheated oven for 20 to 25 minutes until golden brown with crispy edges.
- Remove from the oven and sprinkle with the cheese. Return to the oven just long enough to melt the cheese.
- Serve the potatoes hot with some of the spiced yogurt spooned over top and a sprinkle of spring onions.
Notes:
Make Your Own Taco Seasoning:
Mix together 1 TBS mild chili powder, 2 tsp onion powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp oregano, 1 tsp brown sugar, and 1/2 tsp salt in a small bowl. This is enough for one recipe of tacos. Add the seasoning and 120ml of water (1/2 cup) to one pound of ground meat that you have browned well. Simmer for about 5 minutes, or until most of the liquid has been absorbed.
Mix together 1 TBS mild chili powder, 2 tsp onion powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp oregano, 1 tsp brown sugar, and 1/2 tsp salt in a small bowl. This is enough for one recipe of tacos. Add the seasoning and 120ml of water (1/2 cup) to one pound of ground meat that you have browned well. Simmer for about 5 minutes, or until most of the liquid has been absorbed.
This was the perfect meal! Our chops were so tender from the brining and the potatoes so delicious. The coleslaw was the perfect addition.
I had bought a set of sauces from The Sauce Shop a few months back, including Tomato Sauce (Ketchup), Brown Sauce (HP Sauce) and this South Carolina BBQ Sauce. We love all of these sauces and this was the perfect excuse to use this BBQ sauce. I had not used it before and I have fallen in love with it. No wonder it was a great taste winner in 2019! They have closed down for the time being with the virus and all. I sure hope that they open up again at the end of it all. I love LOVE their sauces! (And no, nobody paid me to say that. Simply calling it like it is!)
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