*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
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!
We love baked beans in this house. When I was growing up baked beans were often on themenu on Saturday evening suppers, and there was nothing tastier. Good baked beans do take long slow baking. My mom always started hers early Saturday morning, and by about noontime onwards, we were tortured by the tantalising smell of them cooking. By the time we tucked in at supper time, we were all more than ready for them! They were so, so SO good! 😋
This recipe I am showing you today is a bit of a cheat in that you don't have to bake them for all day in a slow oven. Instead they cook to taste perfection in about 2 hours, and surprisingly do taste very similar to the ones my mother used to bake back in the day.
This is a vegetarian version however, adapted from a recipe that I got from a book published by Ryland Peters, entitled "The Vegetarian Pantry", by Chloe Coker and Jane Montgomery.
It makes use of store cupboard ingredients I always have in my larder . . . good tinned tomatoes, tinned cooked haricot beans . . . Dijon mustard, brown sugar and dark treacle . . . with a hint of a good balsamic vinegar . . .
You begin by softening some onions over low heat in a bit of oil until they are lovely and almost meltingly soft. Into that goes some garlic, just enough to give them a lovely subtle layer of additional flavour without going over the top . . .
There is no bacon to give that smokey flavour home baked beans usually have . . . instead some smokiness is imparted by using paprika, along with the above ingredients and some vegetable stock.
Once you get it all mixed together and simmering, you cover them and bake them in a slow oven for about 2 hours, which condenses all those flavours down and gives you a beautifully flavoured sauce . . .
We enjoy them, hot . . . with a grating of a good cheddar on top and some warm crusty bread to mop up all of these delicious juices . . . these are a real taste treat. Low in fat. High in fibre. Healthy, and delicious! What more could you ask for?
*Homemade Baked Beans*
Serves 2 as a main
4 as a side
pinch dried chili flakes (how much you use depends on how spicy you want them)
1 TBS Balsamic vinegar
Preheat the oven to 160*C/325*F/ gas mark 3.
Put the onion, oil and 2 tsp of water in a flameproof casseroe and cover with a lid. Cook gently over low heat for about 10 minutes, without allowing the onion to take on too much colour. Add the garlic, brown sugar, treacle, mustard, paprika and vinegar. Stir to combine. Stir in the beans and tomatoes, as well as the stock. Bring to the boil and cook for two minutes. Cover with a lid and then transfer to the oven.
Bake in the preheated oven for 2 hours. If at the end of that time you think the consistency is too liquidy, you can simmer over gentle heat and reduce the liquid to your desired consistency. Season to taste and serve hot with crusty bread or corn bread.
We enjoyed them with some sliced cucumber, but a salad would go also go very nicely on the side, as would coleslaw. (Oh, I do so love coleslaw.) Once we get into really warm temperatures I won't want to be heating up the oven, but for now, while we are still enjoying the Spring weather, these went down a real treat. Bon Appetit!
Note - I have never doubled this recipe myself, (there are only two of us) but I imagine that it would work very well to do so.
This is something I actually made last week and am just now getting around to showing you! Meat Loaf Subs! I will guarantee this is a sandwich your family will love!
If you are a fan of meatloaf then you are sure to love these quick, easy and incredibly delicious open face sandwiches!
A simple meatloaf mixture is spread onto toasted submarine bun halves. They are then glazed with a traditional meatloaf glaze before being baked in the oven until golden brown and nicely glazed.
With a final smattering of cheese scattered over top to melt, these always go down a real treat!
The meatloaf mixture is really simple. I use cornflake crumbs. But you can use bread crumbs or oats, etc.
I blitz the milk, onion, egg and seasonings in my mini food processor until smooth, and then mix it into extra lean ground beef.
I don't like a lot of chunks in my meatloaf. I never have. I think it is a texture thing. At any rate, it works well for this because you don't really want chunks in this.
You could add a stick of celery or a piece of green pepper as well if you wanted to. I usually do to my regular meat loaf.
If you really wanted to be decadent you could also add some sliced partially cooked streaky bacon to the top after you brush them with the glaze.
I think one slice for each, cut in half crosswise, would work beautifully.
I like to serve them with oven chips and some coleslaw on the side. You would almost think you were chowing down at your favourite dinner with food like this!
All that's missing is the milkshake! Easy enough to rectify!
*Meat Loaf Subs*
Serves 6 generously
1/4 tsp ground black pepper
1/2 tsp garlic powder
1 TBS brown sugar
1/2 tsp dried mustard powder
240g grated four cheese blend (2 cups)
Preheat the oven to 220*C/425*F/ gas mark 7. Cut your buns and
place them cut side up onto a baking sheet. Toast in the oven for about
5 minutes until golden brown.
Blitz the cornflakes until they are crumbs in a small blender. Pour into a bowl. Put the onion, milk, 4 TBS of the ketchup, Worcestershire sauce, thyme, seasoning salt, pepper, garlic powder and egg into the food processor and blitz until smooth. Pour into the bowl with the cornflake crumbs and mix together. Crumble in the beef and mix well together. Divide the mixture between the buns, spreading it out with a fork to cover all of the surface, right to the edges to an even thickness.
Mix together
the remaining ketchup, brown sugar and dry mustard. Brush some of this
on top of the meat mixture on each roll. Bake for 20 to 25 minutes
until cooked through. divide the cheese between the buns and return to
the oven to melt. Serve hot.
When I lived in Canada we probably went to eat at the local diner once every couple of weeks. My ex would get the club sandwich and I would get the hot turkey sandwich. Always a real treat, and always served with fries and coleslaw. Good food at an affordable price.
There used to be a diner in the Grosvenor Arcade in Chester but they charged abuot £10 for a hotdog! (without the drink) That is the equivalent of $14 American. For a hotdog. I can get one of those at Costco for less than £2 and it comes with a drink. In any case, why eat out when you can get tasty diner food at home! Bon weekend!
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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This is the kind of weeknight supper that will have both you and your family jumping up and shouting for joy! The family because its delicious and you because it is quick, easy and not a lot of faff involved!
Soft white buns . . . spread with a horseradish mayo, topped with tender juicy BBQ Beef, and then slathered in a delicious cheese sauce . . . mmmm . . . what's not to like about that!
When you first look at the list of ingredients, you might be tempted to think its far too much trouble to put it all together, but each element is very simple and doable, and once you get them all done and in place, the rest is a doddle!
The horseradish mayo is simply some mayo whisked together with horseradish sauce, this gets spread on the bottom bun . . .
The BBQ beef as well is really quick and simple. Just whisk the sauce ingredients together in a pan, bring to the boil, then add the beef and reduce the heat until the beef is heated through. Buy the thinnest sliced roast beef that you can buy! At the deli-counter if possible!
The cheese sauce is also very simple . . . as simple as whisking together some grated cheese, corn flour (cornstarch) and evaporated milk and heating it up in the microwave until the cheese is melted and its all blended together and smooth. Yum yum!!
60ml water (1/4 cup)
2 tsp soft light brown sugar
First make the horseradish sauce. Whisk the ingredients together in
a small bowl. Set aside. For the cheese sauce, mix the cheese and
cornflour together in a bowl. Stir in the evaporated milk. Heat in the
microwave on high, stirring every 30 seconds, until the mixture comes
together and is smooth. Keep warm. (If you think it is too thick, you
may whisk in a bit more milk and reheat.)
Whisk the tomato ketchup, water, brown sugar, vinegar, all seasonings and hot sauce together in a pan. Bring to the boil, then reduce to a low simmer. Add the roast beef and heat through gently until heated thoroughly.
Whisk the tomato ketchup, water, brown sugar, vinegar, all seasonings and hot sauce together in a pan. Bring to the boil, then reduce to a low simmer. Add the roast beef and heat through gently until heated thoroughly.
While the meat is heating, split your buns, wrap in foil and warm in a hot oven for about 8 minutes.
To serve spread the bottom of each bun with a portion of the horseradish mayo. Top with a portion of the BBQ Beef, and finally the cheese sauce. Place the top of the bun on top and serve immediately.
To serve spread the bottom of each bun with a portion of the horseradish mayo. Top with a portion of the BBQ Beef, and finally the cheese sauce. Place the top of the bun on top and serve immediately.
We had some oven chips on the side with this, but coleslaw would be great or a salad. This is a real winning sandwich. Hearty and delicious! Bon Appetit!
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