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
One thing that I like to make from scratch is mayonnaise. That's why I was dismayed when my immersion blender disappeared!
Once you have made your own mayo from scratch you will want to make it all the time rather than buy it.
The recipe makes a decent amount, not too much, and I have never had a problem using it all up within a week. I would not keep it for any longer than that.
It does use a raw egg, but if you are bothered about that you can use pasteurized egg or a coddled egg. Personally I am not bothered.
I find our eggs are very safe today. However, if you are worried about that, or you have an elderly person or a very young person in the home do try my method of coddling the egg first, and then just add it and proceed as per the recipe below.
To coddle an egg:
- Bring a small pot of water to boiling.
- Set up an ice bath (lots of ice and cold water in a bowl).
- When water begins to boil, submerge whole egg into the pot for exactly 1-minute.
- Remove and immediately place in an ice bath for 1 to 2 minutes.
- Remove and use in place of raw egg.
I just use the juice of the lemon, but you can also add the zest for a really nice lemony touch, or even a clove of raw or roasted garlic for a garlic mayo.
You just put everything into the blender cup of your immersion blender. It is important that the liquid comes over the top of the blades of the blender, or it won't work properly.
I put the egg, lemon juice or vinegar, and mustard in first and then pour the oil in over top of those. Let it sit for a few seconds. Put the blender head in, reaching right to the bottom and turn it on.
Leave it for a few seconds and you will see it start to emulsify and creep up the sides of the container, then you can slowly life the blender up, tilting it now and then until you reach the top and the whole mixture has emulsified.
It won't take very long at all. 60 seconds if that. You can then stir in any seasonings you want to use. I sometimes use a mix of lemon juice and cider vinegar. I don't always add sugar.
Real mayonnaise does not have sugar in it, but depending on what I am using it for, sometimes I do add a bit.
It always comes out perfectly thick, rich and beautiful, as you can see. Its also very easy to flavour it. If you have some basil oil, or chili oil, you can substitute a bit of the regular oil with that. I would not use any more than a TBS of the flavoured oil.
I also don't use any oil other than a basic vegetable oil. I would never make it with extra virgin olive oil. You want a flavourless light oil. Only add other oils in a small quantity to add some flavour and nothing more.
This is beautiful and such a simple thing to make. Once you try it you will never go back to store bought if you can possibly help it. Trust me on this!
I also like to make my own Salad Cream. It does require a bit more work than mayonnaise as it is cooked, but there is nothing like a homemade salad cream to use in a potato salad or a coleslaw.
Two Minute Mayonnaise
Yield: makes about 220g/ 1 cup
If you have a stick blender/immersion blender homemade mayonnaise is only a few minutes away. You can also do it in a food processor or regular blender but it takes a tiny bit more effort.
ingredients:
- 1 whole free range egg, or two egg yolks
- 1 TBS fresh lemon juice
- 1 tsp mustard powder (can also use Dijon mustard)
- 240ml flavourless vegetable oil (1 cup)
- 1/4 to 1/2 tsp fine sea salt
- 1 tsp sugar (optional)
- white pepper to taste
instructions:
How to cook Two Minute Mayonnaise
- Place the mustard, egg, sugar (if using) and lemon juice in the bottom of the blender container of your immersion blender. Top with the oil. Let sit for about 30 seconds. Then put the wand/head of the immersion blender into the container, right to the bottom, and turn it on, lifting it slowly and tilting the head as the mayonnaise forms. Don't lift it up and down or pump it. Season to taste with salt and pepper. I like white pepper as it doesn't colour the mayonnaise. You can use cider vinegar instead of lemon juice.
- If you are using a regular blender or food processor. Add everything to the bowl of the blender/processor and turn it on, drizzling the oil in slowly through the feeder tube until it thickens and emulsifies.
- Keep in a covered container in the refrigerator.
I used this to make cucumber sandwiches to take to Grace's Birthday Party. I just spread medium thick slices of bread on both sides with the mayonnaise. You can see how nicely it spreads.
Thick and not gloppy. I like to cut my cucumber for it very thinly with a mandolin cutter, and than layer it as you can see.
Its not as slippery when done that way. (You can also pat them dry with paper towels.) I seasoned them today just salt however as Ariana had requested just salt. I personally like a bit of pepper as well.
For a tea party I would cut off the crusts. But for a child's birthday party, I just left the crusts on. I also garnished them with some radish roses.
I was going to tell you how to add different flavourings to your mayonnaise to dress up your sandwiches, salad plates, etc. But I found a lovely Info graphic that does a wonderful job of just that!
I broke it down into sections so that you could view it better and larger. I hope you don't mind.
Some of them sound quite, quite delicious and I may give them a go! After-all tis the season for such things! I can see me serving the Sesame Ginger one with some lovely poached salmon
The Buffalo Cheese Mayo would be fabulous with chicken, and I think the Chipotle would be just wonderful on burgers, as would the Spicy Horseradish-Parmesan version!
(source)
No matter how you choose to enjoy your mayonnaise, I think you will agree that once you have made your own and see how easy it is to do so, its something you will want to do often!
This is the Immersion Blender that I have now. It is a Cookhouse Model. As with all of their products I am very impressed with it. Its midway priced and performs impeccably. Its easy to clean as well. (I just immerse it in a cup of hot soapy water and blitz away!)
They did not send me a free one to use, or ask me to tell you about them. I received it as an early Birthday Gift from a friend. I quite simply wanted to share it with you because I am really happy with it and I think you would be too.
Have a great day!
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@aol.com
Cod Cheeks. Yep you read that right. Cod Cheeks. I adore Cod Cheeks. To me they are every bit as delicious if not more so than scallops or lobster.
Seriously. If you have never tried them, you have no idea what you are missing.
Fish cheeks are a great delicacy. A tiny pocket of meat, found just below the eyes, they are tender and have a wonderful flavour. Little nuggets of deliciousness.
Most Chef's love them as they are boneless, skinless and have a beautiful texture which lends itself to a variety of cooking methods.
My favourite way of cooking them is to coat them in a well flavoured cornmeal crumb and then fry them in hot oil.
They take literally just a few minutes to cook and are so tender and delicious when done.
And it is such a simple way to prepare them. You just mix cornmeal (which is like a fine polenta) together with some simple seasonings . . . cayenne pepper, black pepper and salt.
Don't freak out at the amount of pepper. Its the perfect amount. Trust me on this.
You simply roll the cod cheeks in the cornmeal mixture and then fry. It only takes 3 to 4 minutes per side for them to be done to perfection.
Perfectly crisp and golden brown on the outside . . . tender and succulent on the inside. You can't ask for much better than that.
Bite sized and filled with flavour. I get mine from The Fish Society. Their Cod Cheeks are sustainably sourced from Norwegian waters.
Fish from the Fish Society
comes straight to your door, with an overnight delivery, and it is
beautifully packaged. It arrives in perfect condition ready to throw right into your own freezer.
All of their fish is frozen shortly after catching and is of a far superior quality than that which you can buy at the shops, which in all likelihood has already been frozen once, thawed and then presented to you on ice. I have never been disappointed in any fish I have received from them and they have a huge range to choose from.
Today I served these lovely cheeks with some chips and homemade coleslaw . . . just like you would be served in a restaurant back home in Nova Scotia.
In the old days, when Cod was plentiful, it would not have been unusual to find Cod Cheeks the size of your fist, but sadly Cod of that size are no longer very common.
They are coming back however, and that is a good thing. Of all the fishes in the sea, Cod is my favourite.
I tried to get a photograph so I could show you how tender and succulent these are inside. Kind of hard because it is so white, so I guess you will have to take my word for it. These bite sized babies are delicious!
Yield: 4
Cornmeal Crusted Cod Cheeks
Cod cheeks are a really delicious part of the cod that is often overlooked. Boneless, skinless and firm, they are meaty and sweet. Coating them with a spiced cornmeal mixture gives them a crisp exterior whilst protecting all that succulence inside.
ingredients:
- 450g of cod cheeks (1 pound)
- 170g fine cornmeal (1 cup)
- 1/2 tsp cayenne pepper, or to taste
- 1 TBS finely ground black pepper
- 1 tsp fine sea salt
- oil for frying (you want to use a flavourless oil, like canola)
instructions:
How to cook Cornmeal Crusted Cod Cheeks
- Mix the cornmeal, cayenne, pepper and salt together in a shallow bowl. Take your cod cheeks out of the refrigerator. Remove them from the packaging and roll them in the cornmeal mixture to coat, setting them aside on a plate while you finish coating them all.
- Heat about 1/4 inch of oil in a skillet over medium heat. Once it is hot enough to brown a cube of bread (between 180/190*C or 350/375*F) add the coated cod nuggets,
- a few at a time. Take care not to crowd the pan, or your oil will cool down too much. Cook for 3 to 4 minutes per side, until golden brown. Scoop out to a baking tray lined with paper towelling to drain and keep warm in a slow oven while you cook the rest. Once done serve immediately with your favourite accompaniments. We like chips and coleslaw.
Down East Coast Coleslaw
Yield: 6
Crisp and delicious and lightly flavoured with Maple syrup. Don't knock it until you try it.
ingredients:
- 1 white cabbage (about 2 lb in weight), trimmed and cored
- 2 medium carrots, peeled
- 2 sticks celery
- 4 spring onions
- 200g of good quality mayonnaise (scant cup)
- 4 TBS buttermilk
- 2 TBS maple syrup (I used a no sugar sub)
- 2 tsp cider vinegar
- salt and black pepper to taste
instructions:
How to cook East Coast Coleslaw
- Using a sharp knife, shred your cabbage very fine and place into a bowl. Grate your carrots on the large holes in a box grated and add them to the bowl with the cabbage. Thinly slice the spring onions and the celery. Add to the bowl as well. Whisk together the mayonnaise, buttermilk, maple syrup, and seasoning to taste. Pour this over the vegetables in the bowl and toss all together to coat. Cover and chill in the refrigerator until ready to serve.
I called this down East Coleslaw because it is lightly sweetened with Maple Syrup. Because I am a Diabetic I used a no sugar one, which isn't really Maple Syrup, but trust me when I tell you that it is very, very good nonetheless. Even better with the real thing.
I really hope you want to try Cod Cheeks! I think you will find that they are really very wonderful, and highly underrated! Give cheeks a chance!
You are probably wondering why I am showing you a fish recipe on a Monday. Two reasons really. First, as it is Canada Day back home I wanted to cook a typically Canadian dish, and not just Canadian, but a Maritime type of dish.
Secondly . . . it will take you a few days of preparation to get this dish put together, so I am giving you a heads up!
Down East Fish Cakes. There isn't a Canadian Maritimer worth their salt that doesn't love or know how to cook these fish cakes. They have been a Maritime staple for many years. These delicious potato and fish cakes use a traditional down east kitchen staple, Salt Cod.
It hails back to the years when the fishing industry was really big in the Maritime Provinces. Humble people are the Maritimers, and in years before refrigeration they would salt their cod to use in the off season. This was a great way to keep the cod. All they had to do was soak it to regenerate it and it was fit to eat.
Funny Story: It is said that during the Dust Bowl in the 1930's many Western Canadians risked starvation so the generous people of Eastern Canada sent them trains filled with Barrels of Salt Cod, which they knew would not only survive the long journey to the West, but could be easily stored and kept. Having no idea what it was, the Westerners used the slabs of salt cod to shingle their roofs.
The Salt Cod I used today does not come from Newfoundland or Nova Scotia, but from Scotland, Shetland to be exact, and it is famous! Mine came from The Fish Society, which is an online fish monger here in the UK.
They offer a really vast variety of fish and seafood to choose from, from A to Z, smoked, dried, over 200 kinds. They deliver across Western Europe but can also deliver further afield if you are looking for good fish to be delivered right to your door. Frozen fresh it is as fresh as it is right from the ocean when thawed. I just love their fish.
I was really excited when I discovered that they had Salt Cod. A little taste from home, Nova Scotia, which means New Scotland. This was singing to my Nova Scotian heart. This Salt Air-Dried Cod is considered to be the single Malt of the fish world. This is the best Salt Cod that you can buy here in the UK. Sustainably fished from MSC accredited Shetland stocks, this is a handcrafted premium product!
You do need to soak it in cold water before you can use it however. I soaked mine for 48 hours, changing the water 3 times, which is what was recommended to me. After that I simmered it in hot water for about 15 minutes, and then let it cool, whereupon I flaked it and used it in my recipe.
Some people cook their fish cakes right away, and you certainly could do that, but I like to mix them up one day and then shape them into a roll, wrap and chill, ready for me to cut into slices for frying the next day.
They are really easy to make. You just mix equal amounts of reconstituted, cooked and flaked salt cod with mashed potatoes. Don't add any milk or seasoning to the potatoes. Just peel, mash and use.
Into this goes a beaten egg, and some seasoning . . .
As a Maritimer I highly recommend Summer Savoury. Back home this is a staple of every kitchen larder. You will find it added to lots of dishes. Summer Savoury is the cousin of Winter Savoury, and adds incredible flavour to lots of dishes.
Summer Savoury is very aromatic and has an appetizing-enhancing, expectorant, digestive-regulating and sudorific effect.
Taken internally, the herb is viewed as a good remedy for nausea, diarrhea, flatulence, bloating and other digestive disorders, and can also used to treat a sore throat, colic, asthma and irregular menstruation. Just sayin'
Its not a herb that I have ever seen in the UK, and even in Western Canada it can be difficult to find. I always bring bags of it back with me when I come back from visiting Canada and throw them in the freezer to keep them fresh.
If you can't get it you can substitute a mixture of thyme and sage in its place. My Maritime heart just loves it.
Remembering that you are using salt cod, which has been cured by salting it, you will want to be judicious with adding salt. I taste as I go along.
You probably won't need much. I also like to add a healthy pinch of ground black pepper.
Shape the mixture into a fat log, wrap in cling film and place into the refrigerator overnight to chill, ready to slice, dip in flour and fry the next day for supper!
If you can't abide the idea of using salt cod (it does kind of smell) then you can use fresh cod which you have simmered until done, cooled and flaked in its place.
You will need more salt for seasoning in that case. I highly recommend the Fish Society's Prime Cod Mishapes which are perfect for this use.
The preparation of these takes a long longer than it does to cook them. They cook in literally minutes. Back home we would serve them with scrunchions.
Scrunchions are pieces of salt pork which have been fried and rendered to crisp little bits. We don't get salt pork over here. (I know so much salt! Those ancestors of mine were hardy folk!)
In true Maritime tradition, I served these with some baked beans, sliced ripe tomatoes and some of my fabulous Creamy Coleslaw.
This simple supper never fails to delight!
Yield: 4
Down East Fish Cakes
A maritime recipe hailing from the provinces of Eastern Canada. I like to serve them with baked beans, coleslaw and sliced tomatoes.
ingredients:
- 250g salt cod (1/2 pound, 8 ounces)
- 250g mashed potato (1/2 pound, 8 ounces)
- 1 small onion, peeled and grated on the fine edge of a hand grater
- 1 1/2 tsp summer savoury
- salt and black pepper to taste
- 2 medium free range egg yolks, beaten
- flour for dusting
- sunflower oil for frying
instructions:
How to cook Down East Fish Cakes
- Soak your cod in cold to reconstitute it according to the package directions, draining and changing the water several times. It will pong, but don't worry, it tastes beautiful.
- Once your fish is ready to cook simmer it in boiling water to cover for about 20 minutes. Drain it at the end of that time and set it aside to cool. (You can be cooking and mashing the potatoes while you wait.)
- Flake the cod into a bowl with a fork, or your fingers. (I use my fingers as I find it easier.) Add the mashed potatoes, and the seasonings, herbs. Taste and adjust as needed. Beat the egg yolks and then stir them in to combine well. Shake into a fat log, wrap in cling flim and chill over night.
- The next day when you are ready to cook them, have a shallow bowl of plain flour ready.
- Heat some oil, about 1/4 inch in a non-stick skillet until hot. Slice the fish mixture into 1 inch thick patties and coat them in flour, shaking off any excess. Place them in the hot fat, and cook until golden brown on both sides. Serve hot.
Fish from the Fish Society comes straight to your door, with an overnight delivery, and beautifully packaged. Ready to throw right into your own freezer. I highly recommend!
Happy Canada Day to all my friends and family!
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