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 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!)
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.
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