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
One of the most versatile leftovers has to be leftover roast chicken! I just love it. There is so much that can be done with it.
Fish for Friday today with a delicious Asian Glazed Salmon! You can't go wrong with a delicious boneless and skinless Salmon fillet.
I have never been fond of skin on my fish. To me it is a bit of a turn off, so that is why I really love these boneless and skinless salmon fillets I get from Seafresh.
Their fish is so amazing. I have never had any fish from them that I
didn't like. Its frozen fresh at the source and so it is some of the freshest
fish that you can find.
Their salmon fillets
are absolutely gorgeous. Boneless and skinless and individually frozen
so that you can take out as many or as few as you want to cook at any given time.
At the moment when those of us who are self isolating are unable to get the shops and home delivery slots are really difficult to get, shopping at online shops like Seafresh is the way to go!
They make it so easy to shop. Just log on to their easy to use shop, choose what you want, pop it into your cart and then pay. There is same day dispatch on all orders place before 1 PM, and free delivery on order over £50.
I have been getting fish from them for a while now and I really can't fault them. Everything has been impeccable, from the ordering, to the packaging, delivery, quality, etc. And their customer service is examplary.
I love their Salmon fillets. Being centre cut they are cut from the centre of the fish and not the tail.
This means that they are of a beautiful thickness and are not really "fishy" tasting if that makes sense. Cuts of salmon closer to the tail have a much stronger flavour, which I am not overly fond of!
They are also sustainably sourced from the cold and clear waters of Scotland and the Faroe Islands.
Their salmon is some of the best I have ever eaten, and I confess, I have eaten a lot of Salmon in my lifetime!
One thing I love about Salmon is that with its slightly stronger flavour it lends itself beautifully to glazes and rubs and one of our favourite glazes is this beautiful Asian one.
Its sticky and sweet from the use of brown sugar, which mixes very well with salty dark soy sauce. A bit of lime juice adds some tartness to counteract the sweet.
Even more Asian flavours are injected into the glaze with the use of some Hoisin sauce and ground ginger.
I always have Hoisin sauce in my refrigerator. For those of you not familiar with it, Hoisin sauce is a lovely thick and fragrant asian sauce which is a beautiful combination of salty and sweet.
This sauce also packs some heat with the use of crushed red chilli flakes and some ground black pepper. You can control how much heat you want or don't want.
I tend to go for less than the recipe calls for myself, although Todd is certainly not adverse to eating food that bites back.
The whole recipe itself is a very easy one. Fish, I find, is very easy and quick to cook.
For this you simply make the sauce, which is just a matter of combining the ingredients and bringing them to a boil. (I like to do it in a measuring cup in the microwave.) Once made, the hot sauce is poured over the fish fillets in a baking dish.
The baking dish gets popped into a moderate oven and 12 to 15 minutes later you are rewarded with perfectly cooked and glazed delicious pieces of salmon!!
While it is baking you can cook some rice and a vegetable to enjoy along side, or even a salad if you are couting your carbs. An asian coleslaw would be lovely!
Today I served it simply with some steamed long grain rise and honey lime carrots. Just peel, slice and cook some carrots until crispy tender, drain well and then return to the saucepan along with a small knob of butter, some honey, some lime zest and a bit of lime juice, stiring and tossing them together until they are heated through and sweetly glazed. Terribly yum!
Yield: 4
Asian Glazed Salmon
Perfectly cooked boneless, skinless salmon fillets with a sweet and spicy Asian glaze. This simply delicious.
Ingredients:
- 4 (4 to 6 ounce) salmon fillets, boneless, skinless, thawed if frozen
- 100g soft light brown sugar (1/2 cup)
- 120ml asian soy sauce (1/2 cup)
- 2 TBS hoisin sauce
- 2 TBS ground ginger-root
- 2 tsp red pepper flakes (or to taste)
- 1 tsp ground black pepper
- 1 TBS fresh lime juice
Instructions:
How to cook Asian Glazed Salmon
- Preheat the oven to 180*C/350*F. fas mark 4. You will need a glass baking dish large enough to hold the fish fillets in a single layer with some room around each. Spray the dish with non-stick cooking spray. Place the salmon into the dish in a single layer.
- Place all of the remaining ingredients into a glass microwavable safe measure. Whisk together to combine and then heat in the microwave on high until the mixture comes to the boil, about 1 1/2 minutes. Alternately measure the ingredients into a saucepan and cook over moderate heat until the mixture comes to the boil.
- Pour the hot glaze over the salmon fillets in the baking dish.
- Bake in the preheated oven for 10 to 12 minutes, or until the fish flakes easily and is just cooked through.
- Serve the fish fillets immediately, with some of the glaze spooned over top.
This recipe also lends itself perfectly to cutting in half to serve only
two people. This is so tasty that I would serve it to company without
blinking an eye. The ease of preparation, and quick cook time, make it perfect for that, not to mention the beautiful combination of flavours.
As with any fish dish, quality speaks for itself. When you are starting
with really good fish, you really don't or shouldnt' have to do very
much to it to get the best from it. The Salmon fillets from Seafresh
are beautiful. I think they are the best I have ever eaten and that says
a lot! If you are looking for quality fish at a great price with a
fabulous delivery service
I can't recommend Seafresh highly enough! Their product, delivery
service, packaging and customer service are exemplary in my opinion and
so is this recipe!!
A few things about Seafresh:
- Same Day dispatch on orders received before 1 PM.
- All packages are carefully hand packed.
- Free delivery on orders above £50, £8 on orders below that amount.
- Responsibly and sustainably sourced.
- Air Blast Frozen at source within 4 hours of being caught.
- Wide variety to choose from.
Follow them on Facebook, Twitter and Instagram.
Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.
Cabbage is a real favourite vegetable around here. Filled with vitamin C and loads of other vitamins and anti-oxidents, it's very, very good for you. It's also quite low in calories, so it's a great diet food as well. (I'm quite sure most of you will have heard of the cabbage soup diet!)
A lot of people don't like the smell of it cooking, but I am afraid I'm a wierdo. The smell of cooking cabbage sets my tastebuds to tingling in anticipation. It's one of my all time favourite smells!
My mother always made the most delicious cabbage rolls. She cooked them in her largest aluminum wearever cook pot. She'd layer them in the pot along with big chunks of carrot and potato, and huge wedges of cabbage. She had no secret sauce, simply a large tin of tomatoes . . . the flavours of all the vegetables made for a really rich broth and intense flavours. We all loved them! They were a real treat!
As many times as I have made them myself, mine never quite taste as good as the memory of hers. They are one of the things I always look forward to eating the most when we go home to visit . . . along with her homemade pea soup, her beef stew and a big pot of her homemade baked beans . . .
My mom also makes the world's absolute best coleslaw. She slices the cabbage very thinly by hand, and then chops it up really fine along with carrot, cucumber, celery and onion. Her dressing is a bit of this and a bit of that . . . I don't think she ever makes it the same way twice, but no matter . . . it's always really, really good.
My mother's father used to make his own sauerkraut. He made it according to folklore and the moon, and it was always just wonderful. In fact, the juice from the raw kraut has been used in my family for many years to cure various ailments and sicknesses. It is a taste I love, both raw and cooked.
My mother always cooked it along with ham hocks and served it up with big piles of mashed potatoes. I always liked to slather my potatoes with lots of butter, and then stir the kraut into them. It was sooo very tasty to me . . .
I guess you could say that cabbage is like the ultimate comfort food for me, fresh or pickled. It evokes so many lovely childhood memories.
I discovered this particular recipe several years ago in a cookery book by Tamasin Day-Lewis, entitled, Tamasin's Weekend Food. It has since become a real favourite of ours.
The mixture of the cabbage and the sausage meat creates a magical taste combination that is unbeatable . . . the long slow cooking breaks the cabbage down until it is almost buttery . . . the juices of the cabbage and sausage melding together into a melting deliciousness that is just the best flavour in the world.
We like to serve this with mashed potatoes, but baked potatoes are equally as good.
This is just good cookin . . . plain and simple . . . extraordinary flavours . .. a wonderful taste treat for a cold and wet late autumn afternoon . . .
This is one of those recipes which only serves to prove that delicious needn't be complicated!
*Stuffed Cabbage Trou Style*
Serves 4
Printable Recipe
I got this tasty recipe a few years back via a cookery book by Tamasin Day-Lewis, who got hers from Jane Grigson. With so many great cooks involved, how could it fail to be delicious! Simple ingredients, but the flavour is spectacular.
3 to 41/2 pounds of cabbage, cut into thin strips
1 1/2 pounds of good quality, free range sausages
salt and pepper to taste
butter
Pre-heat the oven to 150*C/300*F. Generously butter a large casserole dish. Set aside. Cut a piece of greaseproof paper to fit the top and set this aside as well.
Place the sliced cabbage into a large pot of salted water and bring to the boil. Cook for five minutes, then drain well. Run cold water over it to stop it from cooking any further and drain well again.
Remove the skins from the sausages and discard.
Layer 1/3 of the cooked cabbage in the casserole dish. Season well with salt and pepper. Top with 1/2 of the sausage meat, pressing it out to fit over the cabbage. Top with another 1/3 of the cabbage. Season again and then top with the remaining sausage meat, pressing it out as before. Top with the last of the cabbage, season again and then dot with some butter. Cover tightly with a layer of greaseproof and the the lid of the casserole dish. Bake in the pre-heated oven for 2 1/2 to 3 hours, until the cabbage is meltingly tender. Serve, sliced into wedges with your choice of side dishes. We like buttery mashed potatoes and steamed beans with this. Delicious!
I am a person who hates waste. I always try to use up everything that I can, all my leftovers, etc. I think I get that from my mother.
Its a good habit to get into, especially when you consider how much food is thrown away each day in the world, and how many people are starving in the world. Throwing anything away seems like a great sin to me!
I had my family over for dinner on Tuesday evening. I roasted a pork Porchetta that I had gotten at the grocery store around Christmas time and frozen for a future time such as this. It was a President's Choice brand.
I have never had Porchetta before so I cannot attest to its authenticity, but I can tell you that it was quite delicious! We all really enjoyed it. I served it with some mashed potatoes, carrots, and cauliflower I had roasted in the meat juices.
Altogether very good.
.JPG "Toasty Leftover Porchetta Sandwich")
I ended up with one nicely sized piece of the roast leftover. I thought about making a hash of it, but the more I thought about it I thought to myself, I bet that would make a great sandwich!
And so that is what I did, I made a Toasty Leftover Porchetta Sandwich! I enjoyed it on a toasted brioche bun, spread with a homemade basil garlic mayo, along with a quantity of sautéed peppers, onion and fennel, and some melted cheese.
.JPG "Toasty Leftover Porchetta Sandwich")
So what is Porchetta? I will tell you what it says on Wikipedia. They are the authority on most things!
Porchetta (Italian pronunciation: [porˈketta]) is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and, in some traditions, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted or roasted traditionally over wood for at least eight hours, though many versions of porchetta do not involve liver or fennel.
Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale ("traditional agricultural-food product"), one of a list of traditional Italian foods held to have cultural relevance.
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
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: theenglishkitchen@mail.com
.JPG "Toasty Leftover Porchetta Sandwich")
Mine did not have any liver or fennel in it, but instead a nice mix of herbs and spices. There was a lovely cap of fat covering the whole roast.
The flavors were fabulous and I knew the leftovers would make a great sandwich. I had some fennel in the refrigerator and so I added it to the vegetables. Call that a lucky co-incidence!
.JPG "Toasty Leftover Porchetta Sandwich")
WHAT YOU NEED TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Simple, simple, simple.
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
.JPG "Toasty Leftover Porchetta Sandwich")
You could probably use any cut of leftover roast pork for this tasty sandwich. Pork chops, pork tenderloin, etc. If you are using anything but a porchetta, I would add some spices to the pork when reheating it, such as garlic, a bit of ground fennel seed, perhaps some crushed chilies, black pepper, thyme, etc.
Gourmet Garden Basil can be found in your fresh produce aisle at the grocery store. It comes in a tube and is a paste of fresh basil in some olive oil. Its very nice.
If you don't have that, I would just mix the mayonnaise with a bit of basil pesto.
.JPG "Toasty Leftover Porchetta Sandwich")
HOW TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Nothing could be simpler really. Its just a matter of toasting a bun, sautéing some vegetables and reheating the meat for the most part.
Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften. Add the slice of porchetta to the skillet.
Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
.JPG "Toasty Leftover Porchetta Sandwich")
Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything. Enjoy!
.JPG "Toasty Leftover Porchetta Sandwich")
This was a really, REALLY delicious sandwich! The pork was perfectly reheated the way I did it, so that the fat was crisp on the edges and yet still melted in the mouth.
It went really well with the basil mayonnaise and that tasty mix of lightly caramelized vegetables.
Here are some other hot sandwiches created using leftovers that you might enjoy:
RUSTIC ITALIAN BAKED SANDWICHES - These Rustic Italian Baked Sandwiches are real favourites! Lots of meat and cheese, etc.
ULTIMATE MEATLOAF SANDWICH - Slices of leftover meat loaf served on a toasted baguette with lettuce, cheese and crispy onion rings.
BBQ CHICKEN SANDWICH - A delicious BBQ Chicken filling topped with creamy coleslaw served on a toasty bun
Toasty Leftover Porchetta Sandwich
Yield: 1
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Something delicious to do with your leftover Porchetta roast. You could also use leftover pork tenderloin, or even a pounded pork chop in this. Its delicious! Amounts are given for one sandwich, multiply to make more.
Ingredients
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
Instructions
- Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
- Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften.
- Add the slice of porchetta to the skillet. Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
- Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
- Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything.
- Enjoy!
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