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
Chimichurri Sauce may not be a sauce you are familiar with. Its a lovely lush and spicy sauce which hails from Argentina.
Its deliciously created from fresh herbs, vinegar, seasonings, red pepper flakes and plenty of garlic, and there is not much it doesn't go with!
Today I created Chimichurri chicken breast, but it goes with all sorts of grilled meats. Steak is a real favorite with me as well!
I adapted this recipe from one found in the cookbook entitled Seriously Simple, by Diane Rossen Worthington. Its a great book filled with lovely seriously simple recipes. I really enjoy my copy.
Most require nothing more than simple ingredients, cooking methods and cooking equipment. Simple flavors and foods done really well in a very simple way.
It doesn't get much better than that in my opinion!
Of course the star of this is the chimichurri recipe. Such a simple sauce, but the flavors are just wowza! I am sure once you have made it and tasted it, you will be able to think of all sorts of applications for it.
It is not only great as a sauce, but makes an excellent marinade as this recipe today expertly illustrates!
You do need to be fond of garlic however and a little bit of sauce goes a very long way as it is rather spicy. Because the garlic isn't cooked it has a bit of a bite! But trust me when I say it totally works just as is!
Diane says that the sauce got its name from the legend that British laborers working in Argentina saw bowls of this sauce and would say, "Give me curry," which over the years evolved into (as things do) "Chimichurri!" Makes sense to me!
WHAT DO YOU NEED TO MAKE CHIMICHURRI SAUCE
First of all, the most important ingredient here is the food processor. You could use a mortar and pestle as well if you have one, but you can't beat a food processor for its ease of preparation!
- garlic cloves, peeled
- flat leaf parsley
- olive oil
- white wine vinegar
- water or chicken broth
- dried oregano
- dried parsley
- salt and pepper
- red pepper flakes (crushed chilies)
HOW TO MAKE CHIMICHURRI SAUCE
Nothing could be easier, especially with a food processor.
You will need to puree the garlic first. Simply peel it and pop it into the food processor. You then pulse it until it is very fine or as fine as you can get it. You then add the parsley leaves and pulse until they are finely chopped.
The original recipe called for a whole bunch of flat leaf parsley, just the leaves. I used approximately 1/2 a bunch, and yes, stripped the leaves from the stems. It doesn't really take that long.
Once you have the garlic and parsley minced, it is a simple matter of whisking in the remaining ingredients. You can also give them a quick whisk in by pulsing them in a few times in the food processor.
That's it your marinade and sauce is done! Do taste it to make sure you have enough seasoning.
HOW TO CUT UP A WHOLE CHICKEN
Cutting up your own chicken is a lot cheaper than buying store cut chicken and its really easy to do if you have a sharp boning knife and a set of kitchen scissors.
1. Lay the bird on its back. Wiggle a wing to determine where the joint attaches to the breast. To separate the wing from the breast, use a sharp knife to cut through the ball joint where it meets the breast. Repeat with the other wing.
2.Pull a leg away from the body to see where it attaches. To remove the whole leg, first cut through the skin between the thigh and the breast.
3. Continue to pull on the leg and wiggle it a bit to determine where the thigh meets the socket in the back. Use a boning knife or paring knife to cut through that joint. Repeat with the other leg.
4. Place each leg skin-side down. With your hand and knife, bend the leg to feel for the ball joint. That's where the drumstick and thigh are connected. Then, look for the thin line of fat that runs along the ball joint. Cut through the line of fat to separate the thigh and drumstick. Wiggle the joint as needed so it's easy to cut. Repeat with the other leg. I often just keep the thigh and drumstick together as a chicken quarter joint. Its up to you.
5. To remove the backbone, start at the head end of the bird and cut through the rib cage on one side of the backbone with kitchen shears or a sharp knife. Repeat on the other side of the backbone to remove it completely. (I like to reserve the backbone and neck for chicken stock.)
6.Now cut the breast into two halves. Place the breast skin-side down. To protect your hand, fold a kitchen towel and place it on top of a heavy, sharp knife. Use your weight to cut through the breast bone and cartilage down the center of the breast.
7. Now that you have two breast halves, if you think they are overly large, you can cut each breast half in half again, crosswise. The wishbone is located at the thick part of the breast. If you want, you can tease the meat away from the two pieces of wishbone using your hands and/or a sharp knife to scrape the meat from the bone.
The first time you cut up your own chicken it can be a bit intimidating, but once you have done it you will see how easy it is and each time you do it, it becomes that much easier.
It just makes sense to cut up your own when chicken is so expensive to buy already cut up. Why not line your own pockets with the cash rather than the grocery shop's!
I marinated and grilled skin on chicken breasts for this and I did push a bit of the marinade in between the skin and the breast as well when I was marinating them. This really got the flavors right in there.
You can use the chimichurri sauce on any cut of chicken however, so don't limit yourself. If you prefer thighs, then use them! I would do them boneless as well. I do like to keep the skin on when grilling as it helps to keep the chicken from drying out too much.
In any case I hope you will try this simple and delicious recipe. I would serve these with some lovely boiled and crushed potatoes and a vegetable on the side, or even rice. Something that will absorb all of those tasty juices! 😋
Grilled Chicken Breasts with Chimichurri Sauce
Yield: 2
Prep time: 10 MinCook time: 20 Mininactive time: 30 MinTotal time: 1 Hour
A wonderfully herby garlic sauce serves as both marinade and condiment to these delicious grilled chicken breasts. Amounts are for two, but can be doubled or tripled. You will need a food processor to make the sauce.
Ingredients
For the sauce and marinade:
- 5 cloves garlic, peeled
- a large handful of flat-leaf parsley, leaves only
- 1/3 cup (80ml) olive oil
- 2 TBS white wine vinegar
- 2 TBS water or chicken broth
- 1/3 tsp dried oregano
- 1/3 tsp dried basil
- pinch of red pepper flakes
- salt and black pepper to taste
For the chicken:
- Two skin on boneless chicken breasts
- 1 1/2 TBS of the chimichurri sauce
- 1 TBS olive oil
Instructions
- First make the chimichurri sauce. You will need a food processor fitted with a metal blade. Add the garlic cloves and puree. Add the parsley and chop finely. Add the oil, vinegar, water or broth and seasonings. Process to blend. Taste and adjust seasonings as needed. It will be garlicky and spicy.
- Combine 1 1/2 TBS of the sauce with the olive oil in a bowl. Add the chicken breast to the bowl, turning to coat them. Marinate for half an hour at room temperature. (Alternately they can marinate, covered, in the refrigerator for up to 4 hours.)
- Preheat an outdoor grill, a grill pan, or an electric grill for medium heat grilling.
- Remove the chicken from the marinade and place onto the grill, presentation side down (skin side). Grill for 7 to 10 minutes. Flip over and grill for a further 7 to 10 minutes, until the chicken juices run clear. Timings depend on the size and thickness of your chicken breasts.
- Serve the breasts hot with the sauce on the side, ready for drizzling over them.
Notes:
This very versatile sauce goes with grilled steaks, lamb, pork or fish. It will keep for a few days, covered, in the refrigerator, but the parsley will not be as brightly coloured.
I was recently contacted and asked if I would like to try out some recipes which have been created by the acclaimed TV Chef Sophie Michell, to promote the new Blue Nun wines. (She is noted for Chanel 4's program, "Cook Yourself Thin.")
I was sent several recipes. There was one called Gold Leaf Sparkling Jellies with Iced Frozen Grapes and Creme Chantilly (using Blue Nun Sparkling Gold), as well as another one called, Cumin, Coriander and Ginger Marinated Lamb Cutlets with Saffron Rice and Pistachio Crumbs to be served with the Reisling. There wsa also a delicious looking Reisling Braised Chicken with Artichokes and Shallots and a Barbequed Sticky King Pao Chicken with Cashew, Carrot, Radish, Cucumber and Spring Onion Salad.
I chose the oriental recipe . . . the Barbequed Sticky Kung Pao Chicken. It looked tasty and we like a good Chinese dish. The recipe was missing the amount of radish to use, or how to use it, so I just sliced a few radishes into the mix.
This is a YouTube video that you can watch to see how she did it.
This is how mine turned out! Delicious!!
*Barbequed Sticky Kung Pao Chicken*
Serves 4
Printable Recipe
A beautiful chicken dish, spicy and finger lickin sticky good!
8 boneless & skinless chicken thighs, trimmed
For the Marinade:
2 TBS dark soy sauce
1 TBS Sherry, or for a lower sugar marinade use Blue Nun River Riesling
1 tsp honey
1 tsp hot chili flakes
For the Salad:
1/2 head of Chinese white cabbage
3 spring onions
1 carrot
1 red chili, depending on how much heat you like
50g of roasted cashew nuts, roughly chopped
For the Dressing:
4 tsp soy sauce
2 tsp Chinese rice vinegar
1 tsp sesame oil
Whisk together all of the marinade ingredients in a deep tray or dish. Add the chicken thighs. Open them up and turn them around to coat and cover them in the marinade. Cover and place in the refrigerator to chill for as long as possible. (Up to 24 hours and no less than 1 hour.)
To make the salad, peel and cut the carrot into very thin strips. Add to a large mixing bowl. Cut the spring onions thinly on a sharp diagonal. Add these to the bowl as well. Cut the Chinese Cabbage down the middle, core and then slice thinly. Add to the mix. Deseed the cucumber and thinly slice as well. Add this to the bowl and mix all of the ingredients together well.
Whisk together all the ingredients for the dressing and set aside.
When you are ready to eat, heat up a grill to very hot. Take the chicken out of the marinade. Discard any marinade left in the dish. Place the chicken onto the hot grill tray and cook for 8 minutes per side, until cooked throughout and nicely caramelized.
Add the dressing to the salad and toss all together. Divide the salad amongst 4 plates and top each with the grilled chicken, and a sprinkle of the chopped nuts. (She used peanuts in the video)
A glass of Rivaner Reisling (Fresh, Crisp and Fruity) is recommended as a good wine to serve with this dish.
Of course as a Mormon, I really can't give an opinion on how this wine is as a drink, but here is what Sophie had to say:
The Rivaner Riesling is really a super match for most types of Asian and oriental style dishes, which I find can be really hard to match a wine with and a glug of this fresh, fruity wine is great in the marinade too.
There is a big trend for lower alcohol drinks at the moment, but some that I've tried are rather watery. However, the Blue Nun Delicate drinks (5.5% alcohol) however are packed with flavour and taste. They're ideal for the lazy summer days, picnics and bbq's. Or to serve as an aperitif when you want something refreshing and light to serve to guests.
They are made with full bodied aromatic wine and delicious fruit flavours such as white peach, mango, raspberry and lychee which taste delicious.
*Gold Leaf Sparkling Jellies with Iced Frozen Red Grapes and Creme Chantilly*
Makes 6
Ingredients:
600ml of Blue Nun Sparkling Gold White Wine
50ml of Elderflower cordial
1 TBS sugar
6 sheets gelatine
200g of red or green seedless grapes
200ml of double cream
2 tsp icing sugar
Firstly take the grapes and cut into little branches with 3 grapes per set, then place on a tray and pop into the freezer.
Soak the gelatine sheets in a small bowl of cold water for about 5 minutes until softened. Meanwhile, put 100ml of the Blue Nun Sparkling Gold and sugar into a small saucepan and bring to the boil. Squeeze the gelatin sheets to remove any excess water and stir into the wine mixture until dissolved.
Then mix the heated wine mix in with the rest of the wine (500ml), pour into a large bowl and place into the fridge. Leave for at least an hour, then check and stir. Basically you keep doing this until the mix has thickened enough for the gold flakes to not sink to the bottom.
When ready pour into four individual metal pudding moulds, about 200ml/7 fl oz/ generous 3/4 cup capacity if you want to turn the panna cotta out onto dessert plates, or into four pretty serving bowls. Put into the fridge to set for at least 2 more hours, or overnight. Then pour the cream and icing sugar into a bowl and whip until soft peaks form.
If the Panna Cottas are in metal molds, pour boiling water into a bowl and quickly dip the moulds into the water before turning them upside down on to dessert plates. Then add a dollop of the cream and some of the frozen grapes.
Serve with a glass of sparkling gold.
Sophie says: The Gold Flecks were such a talking point for my girl friends and I. I just adore the way the bubbles rise the gold flakes to the surface. Very Glam!
You can check out her other videos on YouTube as well. The Lamb one looks delicious as well.
Many thanks to Megan for sending me this lovely wine to cook with and to Blue Nun Wines.
Make sure you check out their page online, there's a lot of information there on the wines and stockists, etc. Also be sure to check out their Facebook Page!
Blue Nun Rivaner Riesling is available to buy in most UK supermarkets including Asda, Co-op, Morrisons, Nisa and Tesco with an RRP of around £5.99 for a 750ml bottle.
Blue Nun Medium White is available in Tesco and J Sainsbury.
Blue Nun Medium Red, White and Rose are all available in Nisa.
Blue Nun Sparkling Gold edition is available to buy at £9.59 on-line from www.drinksdirect.co.uk
Blue Nun Delicate Stills have a recommended retail price of £3.99 and the Blue Nun Delicate Sparkling have a recommended price of £5.99, both for a 750ml bottle. All of the Blue Nun Delicates are currently available to buy from Home Bargain stores across the UK only www.homebargains.co.uk
Please do remember that if you are going to drink, you should so so responsibly.
Parmesan Crusted Pork Tenderloin. This is a delicious Parmesan Crusted Pork tnderloin keto friendly way of cooking a nice piece of meat. We actually don't eat a lot of red meat in this house.
In fact, it is a very rare thing. I am inclined to eat less and less of it these days, but . . . when I do, I try to make it a treat.
And so, when we do have it we will indulge ourselves with a nice steak, or a good roast . . . some nice pork or lamb chops, or . . . as in this recipe here today . . . the filet mignon of the pork kingdom, a good free range Pork fillet, as it is called over here, or Pork Tenderloin in North America.
This is a cut of pork that comes from the loin, the eye fillet. It is a lazy muscle, which means it is very tender and lean.
It can also be somewhat lacking in flavour when compared to the shoulder or the leg, but it also provides a beautiful canvas (much like the chicken breast) for you to paint upon it with lucious combinations of flavours in the shape of special rubs or sauces.
It also means that it is easily prone to drying out and so great care must be taken not to over cook it. I believe in this modern age it is quite acceptable to cook the tenderloin just until it is pink inside.
You will come to no harm. Remove any tough white membrane or sinew from the outside of the loin
before cooking (easily done with a sharp knife.), or the silverskin as it is known.
There is a great tutorial on how to do that with photographs, here.
If roasting a whole loin, stuffing it will help keep it
moist (prunes, apples, mushrooms, blue cheese are all good stuffing
ingredients) as will a splash of liquid added to the roasting tin (wine,
cider or stock all work well).
Cut into slices (medallions) or strips,
pork fillet can be pan-fried in a matter of minutes. Really, do take care not to over cook it and dry it out.
Today I coated it with a simple herb and cheese crust, along with some olive oil. It was cooked in a mere 30 minutes.
Whilst it was cooking I created a delicious Green Olive and Lemon Sauce to serve spooned over top of those tender slices of pork.
It made a change from gravy. It was so delicious. This is truly Dinner Party Fare, so you will want to book mark it for one of those special occasions!
What's nice about it too, is that it is quick and very easy to prepare and has such a lovely presentation. Enjoy!
*Parmesan Crusted Pork Tenderloin*
with aGreen Olive and Lemon Sauce
For the sauce heat the olive oil in a shallow pan. Add the shallot and soften, stirring frequently. Add the chicken stock or wine and bring to the boil. Reduce by 1/2. Whisk in the lemon juice and olives. Taste and adjust seasoning. Tip any juices accumulated into the roasting pan into the sauce and whisk in.
Serve the pork cut into 1/2 inch slices with some of the sauce spooned over top.
I like to serve this with mash and a green vegetable.
This was absolutely lovely. Sometimes I make myself very proud of what I have done. Forgive me for my lack of humility on this occasion! Sometimes what I do even amazes me. I love it when that happens.
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.
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I love all of the baby new potatoes at the markets at the moment. The Jersey Royals are in the shops now, and I know that not all of you have those available to you, but there are also other tasty new potatoes out there to be had. They are not so good for mashing ( I had a bad experience with that when I was younger, DUH! Live and learn!) but are great boiled until tender and served with herb butter, or for use in potato salads.
They are also great boiled and then roasted like this. These little babies get all crispy on the outsides . . . and stay moreishly fluffy on the insides.
A few flakes of sea salt . . . a good grinding of black pepper . . . and some fresh rosemary leaves . . . and you have tasty little bits fit for a king.
We love 'em just as they are. Great with beef, fish, chicken, pork or lamb.
*Smashed Roasted New Potatoes*
Serves 4
Printable Recipe
This is a great way to cook baby new potatoes. Crisp on the outsides and soft and fluffy inside.
16 small new potatoes, unpeeled
2 TBS light olive oil
a few sprigs fresh rosemary
sea salt and freshly ground black pepper
Preheat the oven to 230*C/450*F/ gas mark 8. Place a baking tray into the oven to heat.
Toss the potatoes together with 1 TBS of the oil to coat. Spread them out onto the hot baking tray. Roast in the preheated oven for 20 minutes. Remove from the oven. Flip the potatoes over and then gently squash them down with the back of a large metal spoon. Strip the leaves from the rosemary sprigs and sprinkle over top along with some sea salt and black pepper. Drizzle with the remainder of the oil.
Return to the oven and bake for a further 10 minutes, until the potatoes are crispy and golden brown.
I really love Jersey Royals. They are a tad bit sweeter than normal potatoes and have a very unique flavour due to the provenance of them and the way they are grown! Mmm . . . I wish everyone could try them. In any case this recipe will still be tasty with any new potato. Bon Appetit!
I know it may not seem like it, but I do try to eat as healthily as possible most of the time. We eat very little red meat . . . and I only very rarely deep fat fry anything.
We often eat chicken or fish, or no meat at all, but we always have lots of vegetables.
WE love vegetables and by that I don't mean tinned peas and carrots, although, I suppose they are better than no vegetables at all!
This is one of my favourite dishes this time of year. It's somewhat a break away from stodgy winter food . . . light and colourful too. Light in flavour, texture and fat and calories as well.
The chicken is flash fried in a very small amount of oil . . . it is crispy on the outside and yet tender and moist on the insides because it hasn't been over cooked. The light breadcrumb coating is delicious.
The greens are wonderful . . . a bit salty from the pancetta, smokey and slightly sour, and tasting of the earth and well . . . spring!
The two together are wonderfully delicious! All you need as a side dish is some tasty steamed baby new potatoes and a juicy wedge of lemon for squeezing over the chicken!
Roll on Spring! I am feeling frisky like a newborn lamb and anxious for some sunshine!
*Chicken Scaloppine with Spring Greens*
Serves 4
Flash cooked chicken breast, moist and tasty served along side some lightly sauteed spring greens. Low fat and healthy too!
1 TBs olive oil
2 ounces fine dry bread crumbs (1/2 cup)
1/2 tsp dried oregano, rubbed between your fingertips
1/4 tsp dried basil, rubbed between your fingertips
1/4 tsp black pepper
1 tsp salt
5 (6 ounces) boneless, skinless chicken breasts
100g of pancette, cut into cubes (about 1/4 cup)
4 ounces dry white wine (1/2 cup)
4 ounces chicken stock (1/2 cup)
3 TBS fresh lemon juice
1 tsp butter
1 pound of spring greens, sliced crosswise
2 TBS chopped fresh flat leaf parsley
2 TBS capers, rinsed and drained
Place the chicken breast between two sheets of cling film and give them a bash with the side of your rolling pin until they are about 1/4 inch thick, taking care not to tear them.
Mix the bread crumbs and seasonings together on a large shallow plate. Coat the chicen breasts in this mixture, patting them to help the crumbs adhere well.
Heat the olive oil in a large nonstick pan over medium heat. Cook the chicken breasts for about 3 minutes per side, until nicely browned and just done through.
Remove from the pan and keep warm.
Add the pancetta to the pan and cook, stirring frequently, until they are nicely browned.
Add the wine, broth, lemon juice and butter to the pan, scraping the pan to loosen up any tasty bits.
Add the sliced spring greens. Cook and toss in the pan juices for several minutes, then cover and allow to steam until done, about 3 to 4 minutes. Stir in the chopped parsley and capers.
Divide the greens amongst four heated plates. Top each with a chicken scaloppine and serve immediately.
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.
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I have always said that the potato is one of my favourite vegetables. I am also really fond of cheese, especially good cheese, which is surprising really when you consider the fact that I grew up on plastic cheese and had never ever really tasted good cheese (I was a cheese taster chicken) before I moved over here to the UK. Oh sure . . . my mom used to get in some Cracker Barrel every Christmas, but . . . I was too chicken to try it.
Its been many years since I have had to stock a kitchen again from scratch, and I have never had to do it with just one person in mind, so I thought it would be fun to share my ideas for a well stocked kitchen with you this morning.
If you have a well stocked kitchen and pantry, it is much easier to create meals at the last minute or at least with a minimum of planning involved. Once stocked, your weekly grocery shop will be more about replenishing what you have used, as well as adding special ingredients you might need for the meals you have planned for the coming days.
Every item in your kitchen/pantry should have:
1. A long shelf life.
2. Great versatility. You should be able to turn to them for a wide variety of recipes.
3. Be "season"-less. You should be able to use these items, regardless of what time of year it is.
This is my plan for having a well stocked kitchen with all the tools and ingredients needed to help make cooking and preparing food for yourself or a family easy and enjoyable.
*Handy Tip - If you keep a pad and pencil in your kitchen, you can jot down a pantry item each time you run out of it. This will make your trips to the grocery store much better planned!
Essential Tools and Equipment
Buy the best that you can afford of these things and they will more than pay for themselves in their longevity.
A good set of pots and pans containing at the very least a good sized skillet, several saucepans and a Dutch oven sized pan. You may not always be cooking for just yourself and it only makes sense to have normal sized pots and pans. In addition you may want to stock a few extra smaller ones for when you are all on your own. An 8-inch skillet is the ideal size for just one person.
Roasting tins (One medium and one large)
Casserole dishes (small, medium and large)
Cutting Boards. I like to have several good plastic cutting boards and one good wooden cutting board. I don't like to mix boards, preferring instead to use separate boards for fruits and vegetables and for raw meats and poultry. The wooden board is good to have for cutting loaves and breads. You may also want to have a cutting board that is dedicated to carving cooked meats and poultry. This one should have a narrow recessed area all around the perimeter to catch any juices. All of your boards, with the exception of the bread board, should have rubber edges or feet to help to keep the boards in place when using.
A good set of knives. You will need a good set of knives to help with the preparation of your food. I recommend a good chef's knife, a paring knife, a boning knife, a serrated knife and a good pair of kitchen scissors are musts. You don't need to buy the most expensive knives, but do buy the best that you can afford to buy. A good knife sharpener is also a must.
A good can opener.
A good vegetable peeler.
A good box grater with a variety of hole sizes. I also like to have a small holed micro plane grater which is great for grating small amounts of citrus zests and fresh nutmeg, as well as Parmesan cheese.
An assortment of good cooking utensils such as tongs, a slotted spoon, a large spoon, several egg/pancake turners (wide and narrow), a ladle, etc. I like to get silicone coated ones which can help add to the longevity of your pans by preventing unnecessary scratches, etc.
An assortment of measuring cups and spoons. (Both glass and metal)
Several wooden spoons.
A good rolling pin. I have a beechwood pin which I was able to bring over from the UK. A good rolling pill will last many life times.
Several small whisks are very helpful when making single serving salad dressings or just for whisking together a few eggs.
Fine meshed sieves in a few sizes
A medium to large sized colander
A blender (either a stick or a full sized)
Mixing bowls. I like to have these in a variety of sizes, usually three. Small, medium and large. I prefer glass as they are easier to get squeaky clean, which is especially important when you are talking about whisking egg whites, etc.
Baking tins. You will want a variety of good quality baking tins. I have chosen to purchase two round 8-inch baking tins, one round 9-inch tin, one each square 8 and 9-inch tins, one 9 by 13 inch baking tin. A Jelly roll tin (half sheet pan, rimmed), one full sheet pan, rimmed and one quarter sheer pan. Two six cup muffin tins. (That way you are equipped to bake six or 12 muffins depending on your need.) Eventually I will purchase myself a mini muffin tin. Perfect for making small tarts and cakes. Also nice to have is a medium sized non-stick Bundt tin. Also two pie plates (9-inch) and two loaf tins. ( 9X4)
A good digital instant read thermometer. Essential when you may not be used to cooking individual pieces of chicken or fish, or even when you are cooking for larger groups. A good thermometer takes the guess-work out of cooking.
A digital scale. You will find a digital scale invaluable for weighing out proteins, vegetables and pastas to ensure you have the right portions necessary for the recipes you are cooking.
Several kitchen timers. Ideal for reminding you when you have something cooking in the oven. I like to have at least two.
A good heavy electric hand whisk, and or stand mixer.
A pastry blender and a potato masher.
A small microwave oven. Ideal for heating things up and making smaller sauces.
Plastic storage containers in a variety of sizes. Great for storing your opened packages of flour, sugar, salt, etc. You will also want some cheaper ones for use in storing leftover cooked foods.
Food storage bags. I prefer zip lock bags. Great for freezing individual portions of meats and poultry, or keeping fresh cheeses, etc. fresh.
Ice cube trays
Dish towels, dish cloths, dish brushes, pot holders and hot pads.
Nice to have but not necessary
Toaster
Kettle
Toaster oven
Food processor
Stand mixer
Citrus juicer
Salad spinner
In the Pantry
Spices and Herbs
These things are expensive. If you are able to buy smaller amounts in a bulk bin type of a store, this is best as then you won't have waste. By buying what you need and paying for smaller amounts you won't be left with jars of partially used spices in your cupboard. It also makes sense to do this when you are buying specialty spices that you may only be using irregularly.
For cooking
Sea salt (fine and flaked)
Black pepper, ground and whole peppercorns
Parsley flakes
Dried Basil
Dried Oregano
Ground Cumin
Garlic and Onion Powders
Paprika (smoked and sweet)
Chili powder
Chili flakes
any favorites that you know you will use frequently
For baking
Ground cinnamon
whole nutmegs
cloves (ground and whole)
dried powdered ginger
ground cardamom
Dry Goods
All purpose flour
Baking powder
Baking soda
Cocoa powder
Granulated sugar
Light or dark brown sugar
Icing sugar
Oatmeal
Chocolate (chips and darker chocolate for baking)
An assortment of canned beans (only what you think you will use)
Dry pasta (at the very least elbow macaroni and spaghetti)
Dried beans and lentils
Rice
Cooking oil (Canola, light olive)
Extra virgin olive oil (for salads)
Vinegar (a good balsamic, white and red wine, cider)
Good canned tuna
Coconut milk
Several tinned soups
Good canned tomatoes (whole and chopped, in juice)
Tomato paste
Olives (green and black)
Beef, chicken and vegetable broths (canned, tetra bricks or powdered)
Smooth peanut butter
Honey
Maple Syrup
onions
potatoes and or sweet potatoes
garlic
The Refrigerator
Only buy fresh produce that you need and think you are going to be able use within the week. Before you go shopping, take stock of what you already have and dispose of anything that is no longer any good.
Eggs
Cheese
Butter
Yeast
Lard
Plain yogurt
Cream (heavy and sour)
Milk (2% and buttermilk)
A good mayonnaise
A good Dijon mustard (also a grainy if possible)
Pickles (both sweet and sour cornichons)
Jams or jellies as desired (I always have strawberry jam and orange marmalade)
Lemons, limes, oranges (I always have lemons and buy the others as needed)
Apples
Fresh lettuce
Tomatoes
Cucumber
Celery
Spring onions
Fresh herbs as needed
In the Freezer
I like to buy larger packs and then freeze individual pieces so that I can pull them out and defrost as needed and cook. Only freeze in larger quantities if you know you are going to be cooking for more. It is important to label your freezer bags with the date and contents. I also double bag to insure freshness.
Meats, etc.
Chicken ( breasts and thighs, boneless, skinless)
Fish ( I like cod, haddock and salmon)
Ground beef (I buy grass fed organic lean)
Pork chops (I like bone in)
Beef Steak ( both a stewing and a frying)
Stew beef or lamb
Miscellaneous
Bread Crumbs (regular and panko)
Nuts (usually walnuts and pecans)
Coconut (flaked and desiccated)
Frozen fruit
Frozen vegetables
A variety of frozen juices (apple and orange)
Pastry (all butter puff and regular short crust)
a few individual sized ready meals for just in case
Use it up, don't throw it out
It can be really hard to use up ingredients when you are only cooking for yourself. What do you do with the half a can of corn you didn't use or the half can of beans? Here are some ideas and tips for safely storing some of these ingredients.
Canned Items
Beans and vegetables - drain well and pat dry with paper kitchen toweling. Transfer to small freezer containers, or zip lock baggies. (double bag) Lay flat to freeze
Coconut milk - Opened coconut milk will keep for up to a week in the refrigerator, but for longer storage you will want to freeze it. Whisk together until it is well blended and then pour into ice cube trays. Pop into the freezer to freeze. Once frozen, pop out and into freezer containers or zip lock baggies.
Chipotle Chiles in Adobo and Tomato Paste - Line a baking sheet with baking parchment or wax paper. Spoon the chiles and sauce into TBS sized dollops on the baking sheet and then freeze until solid. Pop off and into freezer containers or zip lock baggies. You can do the same with tomato paste. Alternately, if you have purchased it in a can, open the end of the can and push the paste out into a zip lock baggie. Cut off only as much as you need from the frozen log.
Other Items
Avocado - Did you know you can freeze avocado? It freezes perfectly and works well in salads, sandwiches, mashed, or guacamole once thawed.
Halves -Just cut them in half lengthwise, place them on a tray, and sprinkle each half with lemon juice. Freeze until solid and then pack into airtight bags or containers.
Cubed - Cube and do as above.
Mashed - Mash with a bit of lemon juice, pack into a zip lock baggie, removing as much air as possible, freeze flat.
Bread - If you are only one person, the smartest thing to do with your bread is to store it in the freezer, rightly wrapped in aluminum foil and sealed in a zip lock baggie. Hearty crusty bread freezes much better than standard sandwich bread. Make sure it is sliced before freezing and then wrap and store in smaller amounts, wrapped as above. Usually 3 to 4 slices per pack.
Berries - When you bring them home, wash your fresh berries in a bowl containing 3 cups of water and 1 cup of distilled white vinegar. Rinse well under cold running water. Line a salad spinner with 3 layers of paper towel and spin them out for about 15 seconds or until completely dry. Store in a loosely covered container, lined with paper towels in the front of your refrigerator.
Bacon - Coil up individually (Helps prevent sticking) and freeze on a plate. Once frozen, transfer to a zip lock baggie.
Cheese - Remove your opened cheeses from the plastic wrap. Wrap in parchment paper and then in aluminum foil, label and then store in the refrigerator. The paper allows the cheese to breathe and the foil protects it from absorbing other flavors from the fridge, and helps to keep it from drying out.
If you have feta cheese and it didn't come in a brine, pop it into a small zip-lock bag or container and pour in just enough oil to cover it. You can keep it this way in the refrigerator for up to 4 weeks. Cheese can also be frozen, wrapped tightly in plastic cling film and then placed into a zip lock baggie. It will keep for up to two months. You can defrost it overnight in the refrigerator when you want to use it, or at room temperature for 2 1/2 hours.
Salad Greens - Store intact heads of lettuce or washed and dried leaves wrapped in moist paper towels in partially open zip lock bags in the refrigerator crisper drawer.
Fresh Herbs - Gently rinse and dry your herbs as soon as you bring them home from the store. Pat dry with paper towels or spin in a salad spinner to dry. Wrap in damp paper towel and place in a partially opened zip lock baggie in your refrigerator crisper drawer. It is important to note that you CANNOT do this with fresh basil. Do not rinse it, simply wrap in clean DRY paper towel, place in a partially opened zip lock baggie and store in the crisper drawer.
Onions - To store chopped, sliced or halved onions, store in a zip lock baggie in the refrigerator, rinsing before using. For delicate leeks, chives and spring onions, place the ends in a glass of water, cover loosely with a zip lock baggie and store in the refrigerator.
These things may seem like a no-brainer to some people, but I am sure there are many people out there who don't know where to begin. When you are setting up a kitchen for the first time, it can be overwhelming as to where to start. I really hope that this information, hints and tips will be valuable to each of you. A well stocked/kitted out kitchen allows you to have more options in your cooking journey and to be able to create a simple meal from scratch at the drop of a hat.
If you stock your kitchen with these items you are sure to never feel like "there is nothing to eat" ever again.
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.
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