*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 relevance for query coleslaw. Sort by date Show all posts
Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
I had in mind the other day to make some Fish Finger Tacos. I got everything ready to go and realised I didn't have any flour tortillas, and so I did what every capable cook does, I improvised. I had some finger buns in the house and so I turned them into sandwiches instead, with most excellent results!! We both really enjoyed these and they made a change from our regular fish finger sandwiches, The World's Best Fish Finger Buttie!
We liked them every bit as much which is saying a lot, as my other ones are plenty delicious, let me tell you!
I like to use Cod fish fingers, made from sustainable cod. I also like to use the larger ones versus the smaller ones as you get more cod per finger and less breading/coating. You also don't get as many in a pack, but that's okay with us. If you would rather use the smaller ones, then by all means do so!
I popped them onto a baking sheet and sprinkled them with taco seasoning to give them a bit of a spark. This works great for anything like that which you want to add extra flavour to. Just sprinkle on your favourite seasoning mix . . . for tacos, (and these sandwiches) I used taco seasoning. You can make your own, or use a purchased mix.
I had made a spicy coleslaw for use in the tacos, so I thought, why not use it in a sandwich? I use coleslaw in my Crispy Chicken Sandwiches, and my BBQ Chicken Sandwiches, so why not here! Coleslaw on a sandwich is a very good thing!
This coleslaw is flavoured with a spicy mayo . . . this is where some of that taco seasoning comes in handy again. I also added lime juice and zest for a bit of a punch/tartness. YUM!
I also added some spicy guacamole. You could use already made, but its very easy to make a simple one yourself by mashing together some garlic, avocado pear, chopped tomato and some more of that lime juice.
Once the fish fingers are done, I sprinkled them with some grated cheese and popped them back into the oven briefly to melt the cheese while I toasted the buns on the cut edges.
I piled the coleslaw and guacamole onto the toasted buns and then topped them with the cheese coated spicy fish fingers.
These were fabulous!! We both really enjoyed them a lot. I was really happy that didn't let myself become daunted by not having any tortillas to fly with my original idea, and Todd was happy that I didn't make him go to the store to get some. (In all truth, I have pretty much given up on sending him to the store for anything but simple things like milk and bread. He always comes back with the wrong thing. No lie.)
We couldn't wait to tuck in and we were not disappointed in the least. Each mouthful was more delicious than the last. I found myself wishing I had made a few more. (I only made two. I do that a lot because there are only two of us.)
I think we both could very easily have enjoyed a second helping of one of these tasty sandwiches!
You could of course serve some potato chips or tortilla chips on the side with dips, and you could spoon salsa on top of these sandwiches if you were so inclined. We were happy with them just as they were, and I think you will be too!
*Spicy Fish Finger Sandwiches*
Serves 4
Quick,
easy and delicious. You won't use the whole envelope of taco seasoning,
but don't worry about it. You can clip it shut and use it again another
time.
8 thick cod fish fingers
1 envelope of taco seasoning mix
4 TBS mayonnaise
the zest and juice of one lime, divided
1/2 small cabbage, trimmed, cored and hand shredded
1 large carrot, peeled and grated
1/2 red onion, peeled and very thinly sliced
1 avocado, peeled, and pitted
1 clove garlic, peeled and crushed
2 tomatoes, de-seeded and diced
4 large bread rolls
8 TBS grated strong cheddar cheese
Preheat your oven according to the package
directions for the fish fingers. Sprinkle each fish finger with a small
amount of taco seasoning and place onto a baking sheet. Pop into the
preheated oven and bake according to the package directions.
While
the fish fingers are baking make the coleslaw and guacamole. To make
the coleslaw, mix together the mayonnaise with 2 TBS of the taco
seasoning mix and half of the juice and lime zest. To make the
guacamole, mash the avocado roughly, adding a pinch of salt and the
crushed garlic. Stir in the tomatoes and remaining lime zest and juice.
(you can also add some chopped fresh coriander if you have it, about 1
TBS of it.)
Split the bread rolls and toast
lightly under a hot grill or broiler. When the fish fingers are done
sprinkle some cheese on top of each and then pop the tray back in the
oven for a few minutes to melt the cheese.
Fish fingers are one of those things I always have in my freezer. They come in really handy for things like this, for last minute impromptu meals when you just can't be asked to cook, and children really love them. We happen to love them too. (Don't judge me, lol) Something new for Fish Friday??? Why not! Bon Appetit!
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!
COOK UP AN AMERICAN FOOTBALL FEAST WITH NEWMAN’S OWN FOR THE NFL’S ARRIVAL IN LONDON
America’s National Football League will be coming to Wembley for three games in October and November making the perfect opportunity to cook up a winning spread that’s every bit as American as the national sport! With the pre-match entertainment previously including Calvin Harris and Joss Stone, you’ll need flavoursome food to match the show, so Newman’s Own have put together some mouth watering recipes for you to try.
The matches on 4th and 25th October as well as 1st November will see six clubs from across the US bring a huge and exciting part of American culture to the UK. Newman’s Own has got delicious burgers to serve up with loaded skins, as well as pork and rice with a twist. Newman’s Own, the all-profits-to-charity family favourite, has a range of salad dressings, BBQ sauces, pasta sauces and marinades available throughout the UK. Newman’s Own has already donated over £1million to a wide range of charities in the UK alone and over £250 million donated around the world.
*HERBED CHICKEN WITH RANCH COLESLAW*Preparation time: 12 mins
Cooking time: 20
mins
Crisp breaded chicken strips served with a fabulous coleslaw from the people at Newman's Own.
Ingredients:
Ingredients:
1 ½ tsp (7 ml) dried sage
1/2 cup (120 ml) plain flour
2 eggs, lightly beaten
20 oz (600 g) chicken tenderloins
Oil, for shallow frying
For the Ranch Coleslaw
2 cups (475 ml) finely shredded green cabbage
1/2 cup (120 ml) finely sliced shallots
1 small green capsicum, seeded, deveined and finely sliced
1 stick celery, trimmed & finely sliced
1 red apple, finely sliced & tossed in 2 tablespoons lemon juice
1/2 cup (120 ml) walnuts, lightly toasted
6 tbsp Newman's Own Ranch Dressing
Method:
1.
Make coleslaw. Combine all ingredients, except for dressing in a large
bowl and mix to combine. Add dressing and stir. Set aside.
2.
Preheat oven to 150ºC. Combine breadcrumbs and sage in a medium size
bowl. Coat chicken in flour, then egg and then coat in breadcrumb
mixture.
3.
Pour oil into a large frypan to a depth of about 5mm. Heat over a
medium-high heat. Cook chicken in 2 batches for 3 minutes each side
or until cooked. Drain on paper towel (keep first batch warm in oven).
4. Serve chicken with coleslaw.
*STICKY HICKORY BBQ SAUSAGES WITH CARAMELIZED BALSAMIC ONIONS*Makes: 6
Preparation time:
10 minutes, plus 30 minutes marinating
Deliciously sticky BBQ Bangers served in crusty rolls with deliciously sweet caramelized onions courtesy of Newman's Own.
Ingredients:
6 premium pork sausages
250 ml bottle Newman’s Own Sticky Barbecue Hickory Sauce
1 tablespoon olive oil
3 large red onions, thinly sliced
2 teaspoons soft brown sugar
1 tablespoon balsamic vinegar
Large handful rocket leaves
6 hot dog rolls or French stick, cut into 6
Method:
1.
Place
the sausages in an ovenproof dish and cover with the sticky barbecue
sauce, turning to ensure evenly coated in the sauce. Cover and leave to
marinate in the refrigerator for about 30 minutes.
2.
Meanwhile,
heat the oil in a large frying pan and cook the onion over a low heat
for about 20 minutes, stirring often, until they are soft and starting
to turn golden. Don’t be tempted to turn the heat up or they’ll burn.
3.
Add the sugar and balsamic vinegar and cook for another 5 minutes, stirring often, until they are caramelized.
4.
Meanwhile
cook the sausages under a preheated hot grill or barbecue for 5-6
minutes each side, basting with the marinade, until golden and cooked
through.
5.
Split each roll and top with a handful of rocket, a sticky sausage and a generous helping of the caramelized onions.
*CAROLINA STYLE PORK WITH PINEAPPLE RICE*
Serves: 4
Preparation time:
10 minutes, plus marinating time
Cooking time: about
20 minutes
Printable Recipe
A tasty entree from Newman's own. Tangy glazed chops and a spice pineapple rice. What's not to like?
Printable Recipe
A tasty entree from Newman's own. Tangy glazed chops and a spice pineapple rice. What's not to like?
Ingredients:
4 x 175-200 g pork chops or steaks
250 ml bottle Newman’s Own Tangy Carolina BBQ Sauce
For the pineapple rice:
250 g basmati and wild rice
250 g fresh pineapple chunks, finely chopped
1 red chilli, deseeded and finely chopped, optional
3 spring onions, finely chopped
4 tbsp freshly chopped coriander
Method:
1.
Place
the pork in a shallow dish and add 6 tbsp of the sauce. Turn the meat
to ensure it is evenly coated, then cover with cling film. Place
in the fridge and allow to marinate for at least 30 minutes.
2.
Preheat
the grill or barbecue until hot and cook the pork for 6-8 minutes each
side, depending on thickness, until cooked through and the juices
run clear, basting occasionally with the marinade.
3.
Meanwhile, cook the rice according to pack instructions. Drain well and
stir in the pineapple, chilli, if using, spring onions and coriander. Serve the rice with the pork and a spoonful
of the remaining sauce.Newman’s Own Tangy Carolina BBQ Sauce, from Tesco, RRP £1.99 · Newman’s Own Ranch Dressing, from Tesco, Asda, Sainsbury’s, Morrison’s and Waitrose, RRP £1.49 · Newman’s Own Sticky Barbecue Hickory Sauce is available from Asda, RRP £1.99
One thing my Todd has always wanted to do is to go to a diner to eat. You know . . . just like the ones on the telly that you see in all those American movies.
All chrome and formica . . . and juke boxes, waitresses named Sally, and a coffee cup that has no bottom.
Club sandwiches, gravy fries and mile high pies.
I thought I would try to recreate a Diner meal for him here at home tonight, but in as low fat as possible. One of my favourites back home use to be the Hot Hamburger Sandwich Platter.
A big oval platter, loaded up with hot fries, a huge hamburger pattie on a toasted bun, with oodles of gravy slathered over top and a small bucket of coleslaw on the side. Washed down with an ice cold soda pop. It can't be beat!
It might not be much to look at, but what it lacks in looks, it more than makes up for in flavour. I used extra lean ground steak, which I flavoured with onion powder, garlic, seasoning salt and black pepper . . . lots of onion and garlic. I then divided the meat into four equal shapes and then flattened them as thin as I could into a huge flat irregular sized burgers, so they had lots of little nooks and crannies on the edges.
Because they were really thin, they cooked in quick time and all the moisture stayed inside the burger, so they were moist as well as flavourful, with a nice sear on the outside. The chips . . . why oven baked of course, and cut so thin that they also turned out nicely browned with crisp golden edges.
You can make your own pan gravy if you wish. (I tell you how) or you can just open a tin of beef gravy. Me, I opted for Bisto, coz there is not much fat in it., and it's as easy as boiling the kettle.
Even the coleslaw, my own homemade, was low in fat . . . as I used a fat free mayo and low fat creme fraiche. The only thing I didn't do was to put on a short dress and ask him to "kiss ma grits!" (I also didn't ask for a tip!) Oh, and there was no pie . . . sigh . . .
*Hot Hamburger Platter Dinner*
Serves 4
Printable Recipe
It's diner food for the UK! A delicious well flavoured hot hamburger patty on a toasted bun half, topped with gravy and served with crispy fries and coleslaw!
1 pound extra lean minced steak
1 TBS minced garlic
1 TBS onion powder
1 tsp seasoned salt
5 TBS flour
1 litre of beef broth
4 large baking potatoes
oil
seasonings for the fries (I like the smoked paprika, sweet red pepper and thyme mix from M&S)
salt and black pepper
Toasted Bun halves
Coleslaw, your own or purchased
Preheat the oven to 225*C/425*F/ gas mark 7. Have ready a large baking sheet.
Wash the potatoes and dry well. Cut into thin chips. Toss them onto the baking sheet. Pour about 1 TBS of oil over top along with some of your chosen seasoning and some salt and black pepper. Toss together with your hands. Place into the heated oven and bake for about 35 to 40 minutes, until golden brown and crispy.
Mix together the minced steak, garlic, onion powder, seasoned salt and a bit of salt and lots of black pepper to taste. (You can pinch off a little bit and fry it in a pan to see if you have the seasoning correct if you wish.) Shape into large flat irregular shaped patties.
Place a large skillet over mediium high heat. Add a bit of oil and fry the patties until well browned on both sides and cooked through. Remove and keep warm. Reserve any drippings in the pan. There probably won't be much. You will need about 4 TBS. You can add some butter to the pan drippings to make this up. Once the fat is melted and hot, stir in the flour, whisking it in well. Slowly whisk in the broth a bit at a time, whisking until the gravy thickens. Simmer for several minutes then taste and adjust seasoning as required.
Divide the fries between 4 heated plates. Place a toasted bun half on each and top with a burger. Spoon over some of the gravy, making sure it covers the burger and some of the chips. Serve with coleslaw on the side. Enjoy!
I don't know if it is really common elsewhere in the world, but I know here in the Maritime Provinces of Canada, a very popular meal in the summer time will the what is known as the "Cold Plate."
These are very popular options at some restaurants in the summer months, a real favorite of family get togethers and a wildly successful option for community fund raisers and the like!
Cold plates are also a delicious option after a big holiday meal. A delicious opportunity to enjoy some of the meats that were previously served cooked along with a few special and tasty additions.
Usually a supper option Cold Plates are hearty, uncomplicated, rustic, not fancy in the least and quite a delicious meal. One of our local restaurants always offers a turkey dinner on the menu, 365 days of the year and in the warmer months a delicious cold plate will be on the special's menu, offering a nice cold plate of sliced turkey and a variety of salads on the side, with a dinner roll as well.
That is at the very heart of the cold plate. Some kind of protein, cold meats and cheeses, and an assortment of delicious salads to go along with them and for the really hearty eater a dinner roll or baking powder biscuit on the side.
On Prince Edward Island, a Cold Plate is an essential part of the local Lobster Dinner's they serve. People will be treated by a beautifully cooked lobster and then a cold plate of salads. I can tell you ain't nobody complaining.
The British Equivalent of a Cold Plate would be a Traditional Ploughman's Lunch.
Today, in honor of the stinking hot weather we have been having I wanted to share with you how to put together a delicious Cold Plate supper that will have everybody licking their lips and coming back for seconds.
It can be completely vegetarian, or a carnivore's delight. It can be as complicated (as in homemade salads) or as simple (as in store purchased salads) as you like, but it will always be delicious.
At the heart of every cold plate should be some type of protein. If you are a vegetarian this could be some kind of cheese, or even fish, if you are pescatarian. Mom often served cold plates in the summer months with tinned salmon.
Perhaps you are on your way home from work and you are feeling just too tired to put together anything complicated. A rotisserie chicken is perfect for this!
I have enjoyed cold plates in which an assortment of deli meats were at the center of the feast. Cold sliced ham, turkey or beef all go very well with a cold plate. In fact I cannot think of a deli or luncheon meat that wouldn't.
Canned corned beef, or spam are also tasty options.
I like for my proteins to be cold when I am doing a cold plate. That is where deli meats or leftover cooked meats are perfect to serve. Whatever you choose to serve, some kind of condiment or pickle to go along with them is also always welcome, be it mayonnaise, horseradish, mustard, piccalilli or whatever. A bit of sauce always goes down nice.
I always like to include fresh vegetables of some sort on my cold plates. On this particular day I chose to serve some fresh lettuce and sliced ripe tomato. I also included baby cucumber spears.
Fresh and crisp, juicy ripe. You could even add some grapes if that is your thing. I have enjoyed cold plates that had nothing but grapes and cheese along side of the salads and they were delicious!
Some other options might be sliced ripe avocado, celery sticks, sliced sweet apples, melon. There really is no wrong answer to this option. Just so long as it is cold and crisp and delicious with flavors that go along with everything else on the plate!
These things add color, texture and interest.
Some kind of pasta salad always goes well on a cold plate. Perhaps from a tub you picked up at the store the same time you picked up your chicken or deli meats. There are some very delicious options available today.
Homemade Creamy Macaroni Salad is a good choice. You can make it up ahead of time and have it chilling in the refrigerator. Aside from going well on a cold plate it is also a delicious portable lunch option any time of the year.
Another favorite of mine is Cheese, Peas and Bowties Salad. Quick and easy to make it makes good use of store cupboard ingredients and things we, most of us, will have in our homes at all times. Frozen peas, pasta, cheese and a creamy dressing. This is a visual feast as well as being delicious. We do eat with our eyes first!
I always like to include potato salad of some sort in my cold plate feast. In Newfoundland, Pickled Beet Potato Salad is very popular. This is a brilliant deep pink in color and is delicious. If you like beetroot, then you will love this.
I always favor my Mom's Potato Salad. With a rich and creamy dressing, cubed potatoes and eggs, crispy vegetables, it is always something we all love to eat. It is a very basic potato salad, but that is what you want here really, something which is only going to enhance the remaining things on the plate and not take away from them.
Some other potato salad options are Baked Potato Salad and Creamy Dilled Potato Salad.
And of course if you are stopping by the shops to pick up some deli meats and the macaroni salad, its nothing to also pick up a tub of good potato salad. Just make sure it is one you know the whole family will enjoy. Costco makes a really delicious red potato salad!
Another option I like to include is coleslaw. I like a Creamy Coleslaw myself, with plenty of color and crunch.
A coleslaw vinaigrette or Deli Coleslaw is also nice if you think there is enough creaminess on the plate already.
Cheese slaw is really nice. It is tangy and rich with the flavor of grated strong cheddar cheese. Or, you could kill two birds with one stone and serve Macaroni Coleslaw, which is also incredibly delicious! Classic Memphis Coleslaw is also really nice.
Or, once again, you can just pick up a tub of your favorite type of slaw when you are picking up everything else!
Some cold plates will offer more than one kind of potato salad. That is very common in some places. Personally I could not eat more than one kind in one sitting, but I know a few hearty eaters who could!
Deviled Eggs are also very welcome on a Cold Plate.
Some places will also offer jellied salads on the side as an option. Tomato Aspic is nice. Myself, I love LOVE Perfection Salad. This is almost like a combo of coleslaw and jellied salad and most refreshing. Crunchy and delicious.
SOME RULES APPLY
1. Make sure your plates are ice cold. This helps to keep all of your salads really cool. A lovey bonus in hot, hot weather.
2. Make sure your salads and meats are ice cold. This is good food hygiene and healthy. Keeping your food cold makes sure that nobody gets food poisoning from food that has been allowed germs to multiply and take hold at room temperature.
3. Make sure all the flavors, colors and textures work well with each other.
4. Have fun and relax. Good eating doesn't have to be complicated and should be fun!
Anyways, I hope that I have fueled your appetite for this delicious Maritime Summer tradition here today. When you are having a load of company over for supper and the temperatures are rising exponentially, nothing makes for a better feast than this type of meal.
Know that you can keep it as complicated or as simple as you like, and above all remember to enjoy the process. If your family and guests know that you are enjoying it as much as they do, it will only add to their pleasure!
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!
Subscribe to:
Posts (Atom)
Social Icons