Showing posts sorted by date for query lamb. Sort by relevance Show all posts
Showing posts sorted by date for query lamb. Sort by relevance Show all posts
A big Sunday tradition over here in the UK is the roast dinner. People either cook one at home, or they go out to have one at a restaurant . . . roast meat (beef, gammon, turkey, lamb, pork), with roast potatoes, veg, gravy etc. Oh and Yorkshire puddings. They're a must. We never have a roast dinner on a Sunday. By the time we get home from church and I call my mom, etc., there just isn't the time and to be honest I am pretty tired by then. So, I save our roast dinners for other days. On Sundays, we usually have something which I have either remembered to put in the slow cooker before we left for church, or I whip up something quick like these Bacon & Cheese Omelettes.
There are certain times of the week, month and year that my Crock Pot is my best friend and the most valued and used tool in my kitchen! On Sundays when I know we are going to get home from church absolutely famished, it is such a simple thing to do to pop something into the crock pot before we leave, making sure that something tasty is waiting for us when we get home. In the summer when you want something hearty and don't want to heat up the kitchen, the Crock Pot is a great ally, and in Winter, when the cold winds doth blow, there is no better way to create rib sticking hearty and comforting meals for the whole family! Nothing could be easier. Just pile it all in the pot, cover and turn it on. The pot does the rest!
I love these kinds of recipes. You know the type I mean . . . the kind where you just go to the fridge and see what you have in there and then throw it all together to come up with something tasty? Yeh . . . I love those. I used to love watching Ready Steady Cook when I first moved over here to the UK.
I was going to make a shepherd's pie with the leftovers from the roasted lamb the other day but instead I decided to make a hash, but not just any kind of hash . . . a Lamb Samosa Hash! Lamb is a common filling used to make Samosa's and so I thought why not make a hash which incorporates the flavours which go into a Samosa and all I can say is . . . GREAT CALL on my part, because it was fabulous!
Living here in Chester we are situated right on the border with Wales. In fact right now they are harvesting their leeks on the farms which surround the housing area where we live and the air smells just gorgeous. The Welsh are known for their leeks, but they are also known for a lot of other deliciousness as well! Today I want to tell you about a fabulous online Shop which delivers Welsh Food right to your door called the Bodnant Welsh Food Centre. I was asked if I would like to try some of their products and I was quite happy to do so!
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.
I have always loved potatoes in any way shape or form. I think they must be one of the most versatile vegetables in the kitchen. You can do anything with them. I was recently sent a cookbook to review, entitled Make It Easy Cookbook, by Jane Lovett an d as soon as I saw the recipe for Slow Fried Lemon and Oregano Potatoes in it, I knew that I had to make them! Simple ingredients, simply prepared with extraordinary taste results!
Charlie Bigham's, makers of delicious dishes for two, have launched brand new recipes for their signature Cottage Pie and Shepherd's Pie dishes as they look to serve up the most delicious versions possible of these two British Classics.
I have long been a fan of Charlie Bigham's meat pies, having first tried them when we lived down South, and so I have been keen to try these new dishes!
Charlie and his team have been busying themselves away over the stove to create some sumptuous flavours, including the richest red wine and thyme tomato ragu the chefs have ever made.
This is the ragu they use in the new Cottage pie, which features tender, slow-cooked British beef, topped with creamy mashed potato, breadcrumbs, Parmesan and Cheddar Cheese.
Charlie's Shepherds Pie now has an even more tomatoe-y ragu wih an extra sprinkling of thyme to give it that rich, deep flavour. Originally the Shepherds Pie was made with a beef and lamb combination, but following customer feedback, it is now all lamb based and is succulent and full of flavour.
I like the idea that at Charlie Bigham's they are not afraid to take customer feedback on board and make changes to enhance their existing recipes making them even more delicious!
One thing I love about the Charlie Bigham's products is that they can be ready in minutes and provide a homely supper which is just as good as homemade and from scratch. In fact they taste like homemade and that's not bad.
These new improved pies are now available to buy in stores nationwide via Waitrose, Sainsbury's, Booths, Budgens and Ocado, RRP £7.00
For more information do check out the Charlie Bigham's website.
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I do so love the autumn when it rolls around. The air is filled with the smell of the harvest . . . blackberries, apples, pears. When we lived down south our cottage was surrounded by orchards and so the air was also filled with the sounds of the laughter and conversation of the apple pickers as they went about their work. It's one of my favourite times of year. And this is one of my favourite salads that I love to make at this time of year. I call it Apple Harvest Salad and it is chock full of apples, celery, lettuce, cheese, toasted walnuts, and a punchy honey mustard dressing!
One of the best things about being a food blogger is getting to review cookery books from time to time and I was recently sent a really nice one entitled My Family Kitchen, favourite recipes from four generations . . .
This is the debut cookbook from Celebrity Masterchef 2014 Winner, Sophie Thompson!
Sophie Thompson is a much celebrated, award-winning actress and the winner of Celebrity MasterChef, 2014. My Family Kitchen combines four generations of favourite family recipes, from Granny Annie's Orange and Ginger Chicken to Mum's Spare Ribs.
Sophie Thompson is a much celebrated, award-winning actress and the winner of Celebrity MasterChef, 2014. My Family Kitchen combines four generations of favourite family recipes, from Granny Annie's Orange and Ginger Chicken to Mum's Spare Ribs.
From Uncle James's Pineapple Tarts to Salted Caramel Cookies for her sons. As well as recipes from friends, such as chocolate truffles from the legendary actress Penelope Keith.
The recipes were photographed in Sophie's own kitchen - each one is relayed with her trademark humour, warmth and vivaciousness. They are fuss- free, easy-to-follow and delicious.
Beginning with it's introduction and Larder essentials, there are a further seven chapters and a full index, all accompanied with gorgeous photographs.
Soups Starters and Morsels, containing such delicious recipes as Emma London's Onion Soup with Blue Cheese Toasts, Portobello Mushrooms with Cheese and Pine Nuts, Corn Cheese and Chilli Bread, Richard's Guacamole and Ma's Deviled Cheese, plus a whole lot more.
Fish From the Briney Deep . . . with curries and Salmon and Dill Fishcakes, Salmon Steaks with Scotch Whisky and Brown Shrimp Sauce, Anu and Seve's Quick Fish Curry, and others . . .
Chick, Chick, Chick, Chick, Chicken . . . with delicious entrees such as Orange and Ginger Chicken, Speedy Super Paella, Saucy BBQ Chicken, and a killer Garlic, Coconut and Chicken Korma to name but a few.
Lambs, Beefs, Pigs and Game brings some old familiars such as Slow Roast Sunday Lamb, a Fabulous Meat Loaf and a very interesting Lamb and Beetroot Curry, and that's only the tip of this meaty iceberg!
Vegetable Things . . . Melanzane (A delicious dish with aubergines, cheese and tomatoes), a fabulous looking Wild Mushroom and Pea Risotto, Martha and Dan's Napoli Peppers, Herby Boulangere Potatoes, Clapshot, etc.
Who's 4 Pud? ME ME ME!! and who can blame me when there are such offerings as State Skool Mess, Passion Pots, Malteser Chocolate Pots, Megsies Whim Whams, and Uncle James's Bavarian Orange Pie . . .
Cakes, Biscuits and Bites . . . James's Epic Walnut Slice, Anne's Irish Brack Bread, Toffee Apple Cake, HOney Hazelnut cake, Birchover Bakewell Tart, Granny Megsie's Millionaire Shortbread, Ern's Cinnamon Toast, Megsie's Dates . . . . and a lotta lotta more delights, such as this delicous Lemony Almond and Polenta Cake which I am showing you here today.
Coz the proof of any pudding is in the eating and I would never talk about a cookerybook without trying the recipes out.
I love lemon cakes . . . and this intrigued me . . . it's flourless, being only composed of polenta (fine cornmeal) and ground almonds, eggs, lemons, butter, sugar . . .
Baked and then topped with a sweet sticky lemon glaze which seeps into the warm cake . . .
With lashings of toasted almonds thrown on top . . . they stick to the glaze . . . I like to dust these types of cakes with icing sugar to show off the toppings . . .
Simple to make, well instructed . . . moreishly lemony unctuously buttery delish! What more could you want?
This is moist and very lemony. Adapted from My Family Kitchen by Sophie Thompson.
150g of polenta (14 TBS fine cornmeal, not self rising)
150g of ground almonds (1 3/4 cup, almond meal or flour)
200g butter, softened, plus extra for buttering the pan (3/4 cup plus 2 TBS)
3 large free range eggs
the zest and juice of 3 large lemonds
100g of icing sugar, sifted (3/4 cup, confectioners sugar)
20g of flaked almonds, toasted (2 TBS)
Preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease and base line a 20cm/8 inch springform cake tin. Set aside.
Place
the polenta, ground almonds, caster sugar, baking powder and butter in
the bowl of a food processor. Blitz together for about 30 seconds to
combine. Add the eggs, one at a time, whizzing after each addition to
combine well. Add the lemon zest and blizt again for about 20 seconds.
(If you don't have a food processor you can do this by hand with a
wooden spoon in a large bowl.)
Spoon the mixture into the
prepared tin and smooth the top over. Bake in the centre of the
preheated oven for about 45 minutes, or until golden and coming away
from the edge of the tin slightly.
Whisk together the icing
sugar and lemon juice in a bowl until smooth. (You should have about
100ml of juice, or a scant half cup) When the cake comes out of the
oven use a skewer to make holes all over the top of the cake and, whilst
still warm, pour the lemony syrup over the top. Scatter the flaked
almonds over top while the cake is still tacky and leave to cool in the
tin completely.
Remove from the tin when cold and serve on it's own or with a big dollop of cream on the side.
About the Author:
Sophie Thompson was the winner of Celebrity Masterchef 2014. Born in London and trained at the Bristol Old Vic Theatre School, she is an Olivier Award-winning actress and has landed roles across film, television, theatre and radio. Her film work includes Harry Potter and the Deathly Hallows, Gosford Park, Emma, Persuasion and Four Weddings and a Funeral. Her theatre credits include Guys and Dolls and her television roles have included The Detectorists and Eastenders, for which she won the Inside Soap Best Bitch Award.
My Family Kitchen, by Sophie Thompson
Published by Faber & FAber
ISBN 978-0-571-32417-0
Hard back, full colour, 216 pages, full index
£22.00 UK
The book is also available on Amazon.uk for a lower price than the RRP.
Beginning with it's introduction and Larder essentials, there are a further seven chapters and a full index, all accompanied with gorgeous photographs.
Soups Starters and Morsels, containing such delicious recipes as Emma London's Onion Soup with Blue Cheese Toasts, Portobello Mushrooms with Cheese and Pine Nuts, Corn Cheese and Chilli Bread, Richard's Guacamole and Ma's Deviled Cheese, plus a whole lot more.
Fish From the Briney Deep . . . with curries and Salmon and Dill Fishcakes, Salmon Steaks with Scotch Whisky and Brown Shrimp Sauce, Anu and Seve's Quick Fish Curry, and others . . .
Chick, Chick, Chick, Chick, Chicken . . . with delicious entrees such as Orange and Ginger Chicken, Speedy Super Paella, Saucy BBQ Chicken, and a killer Garlic, Coconut and Chicken Korma to name but a few.
Lambs, Beefs, Pigs and Game brings some old familiars such as Slow Roast Sunday Lamb, a Fabulous Meat Loaf and a very interesting Lamb and Beetroot Curry, and that's only the tip of this meaty iceberg!
Vegetable Things . . . Melanzane (A delicious dish with aubergines, cheese and tomatoes), a fabulous looking Wild Mushroom and Pea Risotto, Martha and Dan's Napoli Peppers, Herby Boulangere Potatoes, Clapshot, etc.
Who's 4 Pud? ME ME ME!! and who can blame me when there are such offerings as State Skool Mess, Passion Pots, Malteser Chocolate Pots, Megsies Whim Whams, and Uncle James's Bavarian Orange Pie . . .
Cakes, Biscuits and Bites . . . James's Epic Walnut Slice, Anne's Irish Brack Bread, Toffee Apple Cake, HOney Hazelnut cake, Birchover Bakewell Tart, Granny Megsie's Millionaire Shortbread, Ern's Cinnamon Toast, Megsie's Dates . . . . and a lotta lotta more delights, such as this delicous Lemony Almond and Polenta Cake which I am showing you here today.
Coz the proof of any pudding is in the eating and I would never talk about a cookerybook without trying the recipes out.
I love lemon cakes . . . and this intrigued me . . . it's flourless, being only composed of polenta (fine cornmeal) and ground almonds, eggs, lemons, butter, sugar . . .
Baked and then topped with a sweet sticky lemon glaze which seeps into the warm cake . . .
With lashings of toasted almonds thrown on top . . . they stick to the glaze . . . I like to dust these types of cakes with icing sugar to show off the toppings . . .
Simple to make, well instructed . . . moreishly lemony unctuously buttery delish! What more could you want?
*Lemony Almond and Polenta Cake*
Makes 8 to 10 servings
150g of caster sugar (3/4 cup plus 1 1/2 tsp)
1 tsp baking powder About the Author:
Sophie Thompson was the winner of Celebrity Masterchef 2014. Born in London and trained at the Bristol Old Vic Theatre School, she is an Olivier Award-winning actress and has landed roles across film, television, theatre and radio. Her film work includes Harry Potter and the Deathly Hallows, Gosford Park, Emma, Persuasion and Four Weddings and a Funeral. Her theatre credits include Guys and Dolls and her television roles have included The Detectorists and Eastenders, for which she won the Inside Soap Best Bitch Award.
My Family Kitchen, by Sophie Thompson
Published by Faber & FAber
ISBN 978-0-571-32417-0
Hard back, full colour, 216 pages, full index
£22.00 UK
The book is also available on Amazon.uk for a lower price than the RRP.
Last week we had the Elders over for supper one night. I wanted to do them a real treat and so I decided that I would do them a BBQ Supper. I had just gotten a lovely BBQ pack from Chadwick's Butchers and so it was the perfect opportunity to try out some different meats and to treat the lads. I only did hot dogs and burgers and so I also created some delicious toppings to have with them.
I am just loving summer with all of it's fresh fruit and vegetables! It is by far and away the best time of year for fruit and veg just packed with flavour!
The supermarket shelves (not to mention my garden) are a dancing parade of delicious colour and taste, and I am love, love, lovin' every moment of it!
When I first moved over here we didn't have a lot of money for going out to eat. Todd was working as a parking lot attendant and I worked in a care home. If we went out to eat at all, it was a very rare treat.
There was a pub within walking distance however (we didn't have a car) that served up pretty tasty meals for pretty cheap prices. You could get a mixed grill for about £2.99, which was an excellent price. Itwas hearty and very tasty. Once you had walked all the way there, you didn't feel too guilty at ordering a hearty meal. You knew you would be burning the calories off on the way home!
This wasn't a meal I had ever heard of before I moved over here to the UK. I had never seen it in Canada, at least not in my experience. We are known for being hearty eaters in the Winter months, but three pieces of meat on a single plate. Its just not done!
A mixed grill is a plate containing a grilled sausage, a grilled chop, a piece of grilled steak, grilled mushrooms and grilled tomatoes, along with the usual chips (fries) and peas. Meaty and incredibly hearty. And quite delicious I have to say.
Traditionally, the mixed grill was cooked over charcoal in the chop houses and grill rooms of our cities here in the UK. If you have a grill don’t be afraid to use it!
Likewise if you have a griddle plate on your cooker, try using it for this dish as well, it will work perfectly! You will be in for a real treat either way, I can assure you!
As always, it's important to use the best quality meats available, and that you can afford. It is so disappointing when you realise-from that first bite-that the meat does not match the amount of effort you’ve put in to preparing the meal!
Cheap and pasty sausages are a definite NO NO! You want something rich and meaty. This is where your local butcher can become your best friend! Our local butcher makes many different kinds of bangers (as they are loving called over here.) Meaty and delicious with skins that snap when you bite into them!
You can tell a good butcher from the quality of the sausages that he produces. A good butcher will have several signature sausages on offer. Over here in the UK, a sausage/banger is much more than a piece of meat. It is a celebration for the mouth!
There really aren't any fixed rules when it comes to the meats you use, but generally speaking it will be steak, chop and sausage . . . but you can also have ham steaks, bacon chops . . . lamb's kidney's are also popular. (Not in this house though. ugh! I am not a kidney fan!)
The important thing is to have fun with this dish. If you are a drinking person, a cold ale would go well with this. An ice cold lager would as well.
The meats needn't be overly large bits. Just go with what's comfortable. I guarantee this tasty pub meal will become a favourite, and something your family will ask for again and again!
*A Mixed Grill*
Serves 44 Lamb chops, trimmed
4 Small rump Steaks
4 thick and meaty Butcher’s sausages
Butter, melted
Salt and fresh ground black pepper
2 Large Tomatoes
2 large onions, peeled and thickly sliced
(You can also grill mushrooms, in which case you will need 8 medium sized mushrooms,Preheat your grill to it’s hottest. Brush the steaks and chops with some melted butter and sprinkle with some sea salt and freshly ground black pepper
Place the sausages on a rack in a grill pan and grill for about 7 to 8 minutes, turning frequently. Add the lamb chops and the rump steaks. Continue to grill for another 5 to 7 minutes, allowing 3 to 5 minutes per side for medium rare. Remove to a heated plate and keep warm.
Slice the tomatoes in half and brush each half with some melted butter, along with theonions and mushrooms (if using). Place all beneath the grill and grill for about 5 minutes. Remove from the grill and season to taste.
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
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Are you ready for another delicious one pan chicken meal? I know I am. We do eat a lot of chicken in this house, but that is totally because it is economical, adaptable and delicious.
It never gets really boring. I would love to eat more beef or lamb, but in all honesty, it's not within my budget except for on very rare occasions these days.
You are going to love this casserole. Truly. It is simple and easy to do.
This simple recipe also uses things I am betting you have in your kitchen right now!
Cooked chicken. You can use leftovers from your Sunday Roast, or quite simply poach some boneless skinless chicken breasts.
I picked up a pack locally, for less than a fiver . . . which had four really large and meaty pieces of chicken in it. I poached them in some lightly salted water.
Just bring it to the boil, then simmer for about 10 minutes and then I let it cool down in the water until I can just handle it by hand. End result.
Perfectly moist and tender chicken breast meat. I used two, shredded, for this recipe . . . and I have two more chilling in the refrigerator for another recipe another day.
Two baking potatoes sliced thinly, along with some frozen peas, a delicious cream sauce and some crispy salad onions (like Durkee's French Fried Onions.)
And that's all you need. Truly.
Put together in just the right way, you end up with a truly delicious casserole that will have everyone scrambling for just a tiny bit more.
The recipe serves 6, but I just know people will want seconds to plan on using it for four. I do hope you will make it and that you will enjoy it as much as we do.
Crispy, buttery potatoes, layered just right with moist chicken and a deliciously creamy sauce and peas. What more could you want?
A nice chopped salad on the side and some crusty bread perhaps. Enjoy!
*Chicken and Garlic Potatoes Casserole*
Serves 6
Whisk in the stock, milk and cream. Season to taste with sage, thyme,
salt, pepper and garlic powder. Cook, whisking constantly until
bubbling and thickened. Set aside.
Sprinkle the
chicken over them and then sprinkle on the remaining peas and onions.
Layer the remaining potatoes over top. Brush with the melted butter
and sprinkle with some garlic powder, dried parsley, salt and black
pepper. Cover tightly with foil.
Bake in the heated oven for one hour. Increase the temperature to 200*C/400*F/ gas mark 6. Remove the foil and then bake for an additional 20 to 30 minutes longer until the potatoes are golden brown and tender.
I hope that you will agree that this is a most delicious casserole. A great use of leftovers and a wonderful meal to make on any day for any occasion.
Simple ingredients done well and put together in the most delicious way. That's my promise to you!
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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