Showing posts sorted by relevance for query lamb. Sort by date Show all posts
Showing posts sorted by relevance for query lamb. Sort by date Show all posts
My Todd is a real meat and potatoes man. He doesn't care what else is on the menu, as long as it contains some meat and potatoes somewhere along the line. He will tolerate rice every so often instead of potatoes, but a hefty plate of mash is his first love . . .
I think he loves chops most of all when it comes to meat meals . . . lamb chops are quite tasty, but he especially loves pork chops! The Waitrose in Chester is a small shop, but it sells very tasty Hampshire bred rack pork chops and the flavour is just wonderful. Succulent and meaty. We both love them . . . they're the best!
There is something very comforting and homey about a breaded pork chop. When I was a child my mom would sometimes treat us to "Shake & Bake" pork chops. We loved them. (Shake & Bake is a North American Crumb mixture that you can get for pork, chicken or fish. You just dampen the meat, and shake it in the plastic bag included to coat with the crumbs, also included.)
These delicious pork chops are a thousand times better. Tender and tasty and coated with a delicious sage and Parmesan flavored soft bread crumb mixture. Ohhh . . . these are some good. The crumbs get all crispy and golden brown . . . the meat stays succulent and moist beneath that golden crust . . . nothing on earth tastes better . . . truly . . .
Well . . . applesauce is mighty good with them . . . mighty good, all tangy and sweet at the same time . . . just perfect . . . especially if it is made with fabulous Bramley Apples, which are fabulous this time of year and cook up so fluffy. If you really want to impress, with just a tiny bit of extra effort, you can make a tasty chutney to serve with them!
A tangy, sweet and spicy Cranberry Chutney on the side makes this a really special dinner. You don't even need to have any fresh cranberries around, coz this chutney is made completely out of dried fruit! I always have dried cranberries, sultanas and apples in the larder. They come in ever so handy! You just never know when you are going to need a handful or two. Your family will love this meal. It's special enough to make them feel like they are having a real treat . . . and special enough to feed to company!
You will end up with about 2 1/2 cups of the chutney, but I am sure you will find it so delicious that you won't have a problem using it all up. It is great with pork, ham, chicken or turkey. Try it as a tasty relish in sandwiches!! Stir it into some chicken salad for a wonderfully scrummy sandwich filling. It's also quite, quite special served with a good white farmhouse cheddar and a crusty loaf for a deliciously different ploughman's lunch!
*Sage Pork Chops with Cranberry Chutney*
serves 4
Printable Recipe
Mmmm . . . comfort food at it's best. A tasty crumbed pork chop, tender and juice and accompanied with a tasty Cranberry Chutney.
75g plain flour (3/4 cup)
3 large free range eggs
2 TBS Worcestershire Sauce
4 to 6 sage leaves, finely chopped
50g fresh bread crumbs (scant cup)
100g fresh finely grated Parmesan Cheese (generous 1/2 cup)
4 good quality pork chops
60ml vegetable oil (1/4 cup)
salt, pepper and garlic powder to taste
For the chutney:
250g sweetened dried cranberries (1 2/3 cup)
375ml boiling water (1 1/2 cups)
25g of dried apples, diced (about 1/4 cup)
25g of sultanas (about 1/4 cup)
1 TBS minced crystalized ginger
85ml white wine vinegar (generous 1/3 cup)
3 TBS sugar
1/8 tsp cayenne pepper
1/8 tsp allspice
1/8 tsp cinnamon
1/8 tsp of ground ginger
2 heaping dessertspoons of seedless raspberry jam or red plum jam
First make the chutney. Put the cranberries, apples, sultanas and crystalized ginger into a bowl. Pour the boiling water over and let sit for 30 minutes. At the end of 30 minutes, combine the vinegar, sugar, cayenne, allspice, cinnamon and ginger in a saucepan. Bring to the boil, stirring frequently. Add the berry mixture. Bring back to the boil. Reduce the heat to low and simmer for 5 minutes. Stir in the jam and remove the mixture from the heat. Cool to room temperature. (You can even do this the day before if you wish.)
Put the flour for the chops onto a flat plate. Beat the eggs and worcestershire sauce together in a shallow pie plate. Combine the sage leaves, bread crumbs, and Parmesan together in another shallow pie plate. Trim the fat from the pork chops and season them well all over with some salt, pepper and garlic powder. Press a pork chop into the flour, coating the meat evenly and shaking off any excess. Dip the floured pork chop into the beaten egg, allowing any excess to drip off. Press the egged pork chop firmly in the crumb mixture to coat evenly all over. Repeat with the other 3 chops.
Heat the vegetable oil over medium heat, in a heavy bottomed skillet large enough to hold all four chops. Once heated add the chops and cook for 6 to 7 minutes, so they gently sizzle in the oil and a golden crust forms. Flip them over and cook for an additional 5 minutes on the other side.
Serve immediately with some of the chutney on the side of each portion of pork.
It goes without saying the Toddster likes plenty of potatoes with his, mashed, baked or fried. He's a happy camper just so long as he's got some potato to go with his chop!
Chicken Cutlets with Sage, Lemon & Butter. This is a delicious recipe to make using fried chicken cutlets.
We eat a lot of chicken in this house. It's fairly in-expensive, and we just like it. We don't eat a lot of red meat actually, saving it for a rare treat like the odd pork chop, lamb chop or steak . . .
I only buy free range chicken. I made a conscious decision several years back that I would only eat responsibly reared and sourced meat, fish and poultry.
I only buy free range chicken. I made a conscious decision several years back that I would only eat responsibly reared and sourced meat, fish and poultry.
It means that we have really cut down our consumption of those things because well . . . responsibly reared and sourced products cost more, and I would rather pay a bit more and eat protein like that a little less often.
This is a chicken that has really come home to roost in recent weeks (no pun intended) as we have come to learn that a great deal of our meat products, specifically those used in ready meals, beef burgers, etc. have been contaminated with horse meat and who knows what else . . .
This is a chicken that has really come home to roost in recent weeks (no pun intended) as we have come to learn that a great deal of our meat products, specifically those used in ready meals, beef burgers, etc. have been contaminated with horse meat and who knows what else . . .
Its a nasty business all round. I have nothing against eating horse if that is what you choose to do . . . but when I pay for beef, I expect to be eating beef. In France you see dedicated horse meat sections in the grocery shops. That's great if that's what you want to eat.
I don't really want to eat it and I don't like thinking that we have been tricked into doing so without our knowledge. Not that I eat a lot of grocery store beef. I don't. All the more reason not to.
This recipe here today is a delicious way to make two large single chicken breasts stretch to deliciously feed four people.
This recipe here today is a delicious way to make two large single chicken breasts stretch to deliciously feed four people.
Yes, four people, and nobody will feel like they have been shortchanged, just so long as you use decently sized chicken breasts.
The magic happens when you slice each breast into two pieces and then gently pound them out flat.
The magic happens when you slice each breast into two pieces and then gently pound them out flat.
They are then simply pan grilled and a delicious sauce is made using quite simply . . . sage, butter and lemon.
Delicious served with rice and peas. I cheated today and used a pouch of mushroom rice, but any rice will do.
Delicious served with rice and peas. I cheated today and used a pouch of mushroom rice, but any rice will do.
Really I'd love to have them with pasta, but you know . . . the Toddster, he's not so fond . . .
*Chicken Cutlets with Sage, Lemon & Butter*
Serves 4
Printable Recipe
Quick, simple and delicious. One of my favourite ways to prepare chicken.
4 TBS plain flour
2 large chicken breasts cut into 4 escallopes
(Cut them in half lengthwise through the middle into two
long thin pieces)
fine sea salt and freshly ground black pepper to taste
1 TBS olive oil
2 TBS butter
1 fat clove of garlic, peeled and bruised
1 tsp freeze dried sage leaves
the juice of half a lemon
Place your chicken cutlets between two sheets of cling film and bash them gently to flatten them out a bit. Dust them lightly with flour, patting it on and shaking off any excess. Heat the oil and 1/2 of the butter in a large nonstick skillet over medium high heat.
*Chicken Cutlets with Sage, Lemon & Butter*
Serves 4
Printable Recipe
Quick, simple and delicious. One of my favourite ways to prepare chicken.
4 TBS plain flour
2 large chicken breasts cut into 4 escallopes
(Cut them in half lengthwise through the middle into two
long thin pieces)
fine sea salt and freshly ground black pepper to taste
1 TBS olive oil
2 TBS butter
1 fat clove of garlic, peeled and bruised
1 tsp freeze dried sage leaves
the juice of half a lemon
Place your chicken cutlets between two sheets of cling film and bash them gently to flatten them out a bit. Dust them lightly with flour, patting it on and shaking off any excess. Heat the oil and 1/2 of the butter in a large nonstick skillet over medium high heat.
Once it begins to
foam, add the chicken and brown lightly on both sides, seasoning it to
taste with some salt and black pepper.
Add the garlic and the sage to
the pan along with the remaining butter. Squeeze in the lemon juice
and let it bubble up a minute. Serve immediately with some of the
lemony juices spooned over each cutlet.
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One
of the most iconic British dishes is the ‘Sunday Roast’ or ‘Sunday Dinner’. It’s
definitely a good reason to look forward to Sundays and can be great if you
have a lot of people coming round and you need to cook a large amount of food.
Just a note, a Sunday Roast is also great comfort food for those more lonesome
times if you’re feeling a little more introvert.
Traditional Sunday Roast
A
Sunday Roast usually consists of roast potatoes, stuffing, mash, roasted meat,
Yorkshire puddings, gravy and vegetables. But every household may have their
own version or different trimmings to their taste. Although they are not
seasonal you may choose to accompany meat with vegetables that are in season. A
Sunday Roast can be cooked any day of the week but traditionally is cooked on a
Sunday. BBC
Good Food have some great recipes that will inspire you to
decide on your roast and choice of ingredients.
Buying Your Ingredients
You
can buy ingredients for a Sunday Roast from any large supermarket or even
better if you have a local butcher in your area. Usually, it can be better to
buy a bigger piece of meat and eat any leftovers the next day or two.
Important Cookware
All
you need to create this great British classic dish is durable roasting tins and
roasting dishes. Check out Viners for some great products perfect for
cooking your Sunday roast. When buying your meat and ingredients take into
account the size of your roasting tins and dishes to ensure you are purchasing
the right size.
Cooking Your Meat
You
can look online for tips or even better ask your butcher for advice on cooking your
meat as they will have tips on the best ways to cook different types. You could
also do the same to find out how best to season your meat and which herbs would
go well for example, rosemary goes well with lamb whereas oregano and thyme go
nicely with beef. Take a look at the Tesco
website to watch a video on how to cook a simple Roast Dinner.
So,
enjoy your Sunday and invite friends and family round to impress and try out
your roast. Just don’t forget to rest the meat once it’s cooked to make sure
that it’s juicy and tasty! Let us know reasons why you love Sunday Roasts and what
you use to make them.
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