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Deviled Ham Spread

Wednesday, 15 April 2020

One thing we used to really love mom to put in our lunches when I was growing up were deviled ham sandwiches. Deviled Ham was a type of meat paste that came in a can, but it was different from other canned meat pastes in that it came wrapped in white paper with a fancy red devil printed on the outsides.

We loved it. It was a bit spicy and salty and we just thought of these sandwiches as being very tasty. I am not sure if there is anything here in the UK that is the equivalent of it. If there is I have not found it.

I usually make my own and today I used some of the leftover ham from our Easter dinner to do just that. It is a very simple thing to make if you have a food processor. I am not sure you could get the ham fine enough otherwise although you could certainly try.

I think you might could with a really sharp knife, but it would take some time, chopping and re-chopping it to get the right consistency. If you have a food processor, I would definitely use that.

Even so you need to chop the ham up into a smaller pieces anyways. I cut my ham into thin slices with a sharp knife and then slivered the slices before popping it into the food processor. I used my small processor. It worked really well.

A small amount of softened butter adds to the richness of this spread. Making it even creamier. Don't use cold butter. It won't amalgamate as well. You need it to be softened. This gets blitzed with ham just until both are well mixed together and you cannot tell where one starts and the other ends.

Once that has happened it is only a matter of scraping it into a bowl and then adding a few more ingredients to add to the pleasure of this tasty spread.

Mayonnaise and mustard. I use real mayonnaise and Dijon mustard. The Dijon provides lots of flavour and heat and the mayo adds to the creaminess.

Sweet pickle relish. Now that is not something which is readily available here in the UK.

The closest thing I have found to it is this.

This is what I normally use however. I buy it from an American supply shop and it lasts for quite a while in the refrigerator. We enjoy it on hotdogs and burgers, etc.

If you can't get that then I suggest you get some sweet pickles (Mrs Elwood makes good ones) and chop them really fine. Or just leave them out entirely. Its your choice.

It goes without saying that you will not need any salt in this spread, the ham is salty enough, but you will need a few other things. I like to use plenty of ground black pepper, and then I add a touch of ground allspice for authenticity, and some cayenne pepper for heat.

There is not enough of any of them to be truly discernable, just enough to give you a hint of flavour and to be honest it wouldn't taste truly authentic without them.

While I am very happy to enjoy my Deviled Ham on crackers or crisp breads, Todd enjoys his in a sandwhich. This goes very well in a sandwich. Nothing else needed, just lightly buttered white bread and then a nice layer of Deviled Ham. Scrumdiddlyumptious!

Deviled Ham Spread

Yield: 16

Author: Marie Rayner

This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect.

Ingredients:

3/4 pound of roast ham, thinly sliced and then cut into 1/2 inch pieces
4 TBS unsalted butter, softened
5 TBS real mayonnaise
3 TBS Dijon mustard
2 TBS sweet pickle relish
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 tsp ground allspice

Instructions:

How to cook Deviled Ham Spread

Put your ham into the bowl of a food processor and blitz several pulses until coarsely chopped. Drop in the butter and blitz again, pulsing until the ham is finely chopped and the butter has been thoroughly mixed in.
Scoop the ham into a bowl. Stir in the remaining ingredients, combining all well together. Cover and chill for at least half an hour before serving.
This will keep up to three days, covered and refrigerated.

Did you make this recipe?

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This makes about 2 cups of deviled ham. I don't recommend freezing it, but you can quite successfully cut the recipe in half. I have done so myself without any problems. It will keep a few days in the refrigerator however. I have never had to throw any of it away as it always gets used up quickly. Very moreish.

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Summer Berry Delights

Saturday, 2 July 2016

Quintessentially British, these recipes will help Wimbleton tennis fans across the UK to celebrate the grand slam in style, with some indulgent sweet treats. Who needs strawberries and cream when you have cake and pavlova?

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Meals of the Week, July 23rd - July 29th

Sunday, 30 July 2023

Here we are, another Sunday, another Meals of the Week post. The one where I share with you all the main meals I have cooked and enjoyed over the past 7 days. If I eat out for one or two of them, I also always share a homemade alternative.

I really like doing these meals of the week posts. It helps to keep me accountable and helps me to see what I am eating, if I may need to make improvements in my diet, and keeping track also helps to keep me fresh. Being able to share these things with you keeps me excited about the things I am eating because I want to inspire you as well! Since I started doing this my cooking has never been boring!

At least not to me anyways! I cannot speak for you. Maybe you find my cooking very boring! But I hope not!

I have had my oldest daughter staying with me for half of this week and she will be with me all of next week. This has also been fun. I like having someone around to cook for and I know she enjoys eating the things I cook! She has helped me out a bit as well! And we get to do it together for one more week!

Its a bit sad when your kids all grow up and move out of the house, you lose your spouse, and you find yourself living all on . It can be very tempting when you live on your own to want to take the easy way out and eat frozen dinners or other convenience foods.

My goal is to not do that. I want to cook for myself fresh and delicious meals every day of the week. This makes for a healthier and happier me. So for as long as I can, this is what I will be doing, and hopefully you don't mind me sharing my meals with you.

Perhaps we can both be inspired! And so, here are my meals for the last 7 days. My daughter was with me for half of them, which made a nice change!

SUNDAY, July 23rd - Crock Pot Mongolian Beef

Family Dinner Day and this week it was a meal with a bit of an Oriental slant to it, Crock Pot Mongolian Beef. I love Crock Pot Meals on a Sunday. Everything just gets popped into the slow cooker early in the day and it cooks all by itself until supper time. The smell of this is amazing. Ginger, soy, garlic and brown sugar, with a bit of heat from crushed red chilies.

You can totally adapt the heat to your taste. This is delicious served with steamed rice and some vegetables on the side. The leftovers make a fabulous Fried Rice.

MONDAY, July 24th - Curried Beef Fried Rice

I used the leftovers from the roast to make myself some curried beef fried rice. It actually worked out very well. I love fried rice. You can make it from just about anything. Some cooked vegetables, or raw carrots, frozen corn, peas, onions, cabbage, cauliflower. You name it, it goes!

A bit of scrambled egg, a bit of meat and Bob's Your Uncle! Dinner is done! I like a bit of sauce on mine sometimes. Usually I like to pour a bit of Ketjap Manis on mine, which is a thickened sweet soy sauce. I make my own from scratch.

TUESDAY, July 25th - Cold Ham and Sweet & Crunchy Corn Chip Salad

We have had a hot and sticky week weatherwise. I wasn't feeling overly hungry on Tuesday so I had myself some cold sliced ham and enjoyed it along with a salad. Sweet & Crunchy Corn Chip Salad. I love this salad which is the perfect mix of crunchy, sweet, creamy, smoky. Bacon, Cheese, lettuce, dried cranberries, corn ships and a poppyseed dressing. What's not to love!

WEDNESDAY, July 26th - Dinner out with Dad, Hazel and Eileen

On Wednesday nights I go out to dinner with my dad and his friend Hazel. Eileen (my oldest daughter) was with us this week. I had the special, which was a club sandwich panini. It was not near as tasty as my own homemade Ultimate Turkey Club Sandwich, but someone else was cooking it so it made a nice change!

Dad and Hazel had Fish and Chips. Eileen had Spaghetti with meat Sauce. We were all happy. I had a slice of raisin pie for dessert (very naughty), Eileen and Dad had Coconut Cream Pie and Hazel had a slice of carrot cake!

THURSDAY, July 27th - Grilled Chicken with a Summer Berry Salsa

Still hot so we enjoyed some grilled chicken with a delicious berry salsa. This salsa is filled with plenty of raspberries, blueberries, strawberries, a bit of zip from a red chili, some chopped coriander leaf, red onion, ripe avocado, and lime juice. Nice and zesty and goes beautifully with the mild flavor of the chicken! The chicken is just seasoned with some salt and black pepper and brushed with some oil prior to grilling.

This is a simple supper with lovely fresh tastes. If you wanted a heartier supper you could add some cooked rice or even a baked potato.

FRIDAY, July 28th - Crispy Chicken with Creamy Garlic Pasta

I know, chicken two days in a row, but my daughter and I both like chicken and this was a completely different way of cooking it than the day before. Plus we were out and about and wanted something really quick and easy. This is all that and more. Frozen crispy coated chicken breasts are cooked and while they are cooking you make a delicious creamy garlic sauce to toss with freshly cooked penne.

The two together are really delicious. Tender and juicy pieces of chicken and that creamy pasta. So good, and done in less than half an hour. You can't beat it for a quick meal. We enjoyed a salad on the side.

SATURDAY, July 29th - Quick Naan Bread Pizzas

We both love these Quick Naan Bread Pizzas. They use a simple Naan Bread base. You can use a garlic one, or a plain one. They are brushed with some of the oil from a jar of marinated artichoke halves and then topped with a variety of cheeses and the artichokes and plenty of green olives, and some fresh thyme leaves.

These are really delicious. You could go the traditional route and use pizza sauce and regular pizza toppings, but these make a tasty change from the regular.

Again we had some salad on the side. We didn't want to eat too much because we were going to have a movie night with some crisp vegetable dippers and homemade Garden Herb dip and some hummus. We also had some grapes and cheese. Yummy!

And that was the week that was! My daughter and I ate very well and enjoyed a nice fresh variety of things. Today we are going to my sister's for supper and we have a whole new week of things to enjoy together coming up! She goes home on Saturday.

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

Thanks so much for visiting! Do come again!

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Salmon Pie Stuffed Baked Potatoes

Tuesday, 18 July 2017

Of all my favourite childhood food memories, the most favourite of all has to be my mother's Salmon Pie. It's very much a French Canadian thing and is delicious. A two crusted pie filled with a mix of tinned salmon mashed together with grated onion, mashed potato, seasoning and herbs. If this pie was on the menu in our house, everybody was happy! Leftover cooked salmon also works very well.

I can remember when I was just a young Bride newly married, I would bake one if I knew my father was going to be stopping by for lunch. It was a real treat for him. If it wasn't salmon pie it was a toasted bologna and cheese sandwich with mustard and chives. My Uncle Harold used to stop by for glasses of cold cool-aid. Good times!

Today I started to thinking that the salmon filling for the pie would be the perfect filling for a baked potato, and maybe even a bit lower in fat than having a pie, and certainly a bit less trouble because there would be none of the faff of making pastry, rolling it out etc.

The more I thought about it, the more I wanted to try it and so that's just what I did, with really delicious results I hasten to add! These are fabulous!

In order to keep the kitchen cool, I did the initial baking of the potatoes in the Microwave, which worked very well and takes a lot less time. In fact, from start to finish these were done and on the table in less than half an hour which also makes them a quick supper!

I like the boneless, skinless salmon. There is no waste and I don't have to spend ages picking out the skin and bones only to end up with fingers that I can't get the smell of the fish off of. Blecch. I hate that smell and I hate getting a fish bone in my mouth! In any case I was really pleased with the results of my experiment and I think you will be too.

*Salmon Pie Stuffed Baked Potato*

Makes 4

Printable Recipe

My favourite savoury pie filling stuffed into a potato shell. Scrumptious.

2 large baking potatoes

170g tin tin boneless, skinless salmon,
drained and mashed (about 6 ounces)

2 spring onions, trimmed and finely chopped

2 TBS butter

a bit of softened butter for rubbing on the potato skins (optional)

2 TBS dairy sour cream

salt and black pepper to taste

1/2 tsp summer savory (can use a mix of thyme and marjoram)

4 TBS grated cheddar cheese

Wash your baking potatoes and dry very well. Prick all over with a fork. Wrap each in paper towelling and then microwave one at a time on high in the microwave until cooked through and soft. (I had really big potatoes and it took six minutes for each.) Let stand for a few minutes. Cut in half horizontally and scoop out the insides carefully with a teaspoon into a bowl, and leaving the skins intact. Mash the potato pulp together with the butter, sour cream, salmon, spring onions, salt, pepper and summer savoury. Taste and adjust seasoning as required. Divide this mixture between the four potato skins and fill them, fluffing up the tops a bit with the tines of a fork. Place onto a baking tray. Rub the skins with a bit of softened butter if desired. Sprinkle 1 TBS grated cheese on top of each.

Preheat the oven to 200*C/400*F/ gas mark 6. Bake the filled potato skins for about 15 minutes until heated through and the cheese has melted and turned golden. Serve hot with some salad on the side.

A salad on the side and dinner is served! Serves 2 hearty eaters, or 4 small eaters. Bon Appetit!

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A Traditional English Trifle

Sunday, 23 December 2018

I was checking through my archives and couldn't believe that I had not shared a recipe for a Traditional English Trifle with you.

After all these years I thought it was about time I did, so here we go! Its not as hard to make as one would suppose actually. Its really quite easy.

You can use slices of jelly roll for the bottom layer, if you wish, or even pound/Madeira cake, spread with jam. What you want it a sturdy kind of a plain cake that will hold up well and absorb the sherry or fruit juice.

These get laid on the bottom of the dish. You can also use trifle sponges, which you would split and spread with jam. Myself, I prefer the cake.

You sprinkle that with the sherry/juice and let it soak in. On top of that goes a layer of fruit. Some people use banana, or strawberries.

I have used drained fruit cocktail on occasion. My favourite thing to use are fresh raspberries and blackberries if you can get them.

The next layer is not exactly traditional, but something I love. This is something you will see in a lot of trifles and in almost every ready made trifle pot I have purchased and that is a layer of jelly/jello.

You just make it up as per the package directions and then pour it over the fruit and cake, then pop it into the refrigerator to chill while you make the custard.

You can use ready made custard, or make the custard from scratch. Either are acceptable, but I do have to say I much prefer making my own, but then again I like to putter.

Make your custard, let it cool to room temperature and then pour it over the set jelly.

And that's it! Other than making the whipped topping to spread on top and then garnishing it with more berries and some toasted almonds, your trifle is done.

I prefer to make the topping as close to serving the trifle as possible. It is made by whipping cream and egg whites together. If you will be serving it to any elderly or very young people, use pasteurised egg whites. (You can find these in the chiller section of the grocery shop.)

Of course you can leave the egg whites out entirely and just use twice as much cream. Either way is acceptable. Enjoy!!

Yield: 6Author: Marie Rayner

Traditional English Trifle

An English Christmas tradition. It will take several hours to set, so, with the exception of the whipped topping, this is best put together the day before.

ingredients:

6 slices of strawberry jam filled jelly roll

(or slices of pound/Madeira cake spread thinly with seedless raspberry jam)

5 TBS sherry or sherry and fruit juice

2 cups berries (I like to use a mix of raspberries

and blackberries) (save some to decorate the top)

1 packet of raspberry jelly/jello (4 serving size)

For the custard:

2 large free range eggs, separated

2 1/2 TBS caster sugar

240ml milk (1 cup)

To decorate:

240ml heavy cream (1 cup)

Berries (see above)

chopped toasted almonds

instructions:

Lay the jelly roll slices in the bottom of a trifle dish.
Alternately sandwich slices of pound/Madeira cake together with jam and
lay in the bottom of the bowl. Drizzle with the sherry or sherry/fruit
juice. Top with the fruit. Prepare the packet of jelly according to the
package directions and pour over the fruit. Place in the refrigerator
to jell.

To make the custard, blend
together the egg yolks and sugar in a bowl. (Reserve the whites for
later) Warm the milk just to lukewarm, then pour it over the egg
mixture. Stir well then return to the pan and cook over very low heat.
Do not allow it to simmer or it will curdle. When it is thick enough
to coat the back of a wooden spoon, remove from the heat. Let cool to
room temperature. Pour over the set fruit/jelly layer, and leave to
set.

Just before serving, whip the cream with
the egg whites until the mixture forms soft peaks. Spread over the
trifle. Sprinkle with the chopped almonds and scatter berries over top.
Serve cold.

Created using The Recipes Generator

This will be the last recipe that I am sharing with you prior to Christmas. I do have a multitude of recipes on site for you to choose from, just put a search in the side column if you are looking for something in particular. I do have many other trifle recipes should you be looking for another one, including a delicious Pear and Ginger Trifle, a fabulous Turkish Delight Trifle, and Christmas Pudding Trifles. I would like to take this opportunity to wish you and yours a very Merry Christmas! May it be filled with all the things that you love. We have guests on both Christmas and Boxing days, so the kitchen will now be closed until the 27th. Have a brilliant holiday! God bless!

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Chocolate Filled Peanut Butter Cookies

Sunday, 8 January 2012

I just love to take recipes that are familiar and well known, and then adding a little twist to them, just to make them that little bit scrummier. (Are you tired of that word yet? How about moreish???)

Anyways, peanut butter cookies. Nothing out of the ordinary there. I mean how can you improve upon perfection??? Crisp peanut butter cookies, stogged full of peanut butter flavour . . . a crisp sugar coating . . .

How two of those perfect little babies, sandwiched together with melted chocolate???? mmmm . . . oh so good. Especially with a nice cold glass of milk.

Perfect. Lunch box goodies. You can't get much better than this!

Well . . . you could spread single cookies with melted chocolate and then sprinkle them with chopped peanuts . . .

But, I didn't show you this did I??? shhhh . . . mum's the word. I didn't do this. I didn't eat them all up either. uh uh . . . wasn't me.

*Chocolate Filled Peanut Butter Cookies*
Makes about 18 double cookies
Printable Recipe

Classic cookie with a delicious twist! Bet you can't eat just one! Perfect with an ice cold glass of milk!

175g of plain flour (1 1/4 cups)
3/4 tsp baking soda
1/2 tsp salt
4 TBS unsalted butter, softened
200g peanut butter (3/4 cup)
(don't use natural peanut butter)
125g of dark soft brown sugar (3/4 cup packed)
1 large free range egg
1 tsp vanilla
Demerara sugar for rolling (turbinado)
6 ounces chocolate chips (1 cup)

Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple baking sheets with parchment paper. Set aside.

Cream together the butter and peanut butter, until well mixed. Add the brown sugar and cream together until light and fluffy. Beat in the egg and vanilla. Sift together the flour, soda and salt. Stir into the creamed mixture until all the ingredients are well mixed, making sure you scrape up from the bottom of the bowl.

Put the demerara sugar in a small bowl. Scoop out the dough and shape into 1 1/2 inch balls. Roll each ball into the demerara sugar and then place onto the baking sheets 1 1/2 inches apart. Using a fork press the balls flat, first pressing one way and then again diagonally from the first marks. It will or should look like little squares. Repeat until all the dough has been used.

Bake for about 10 to 12 minutes, until golden brown and set. Remove from the oven and allow to cool on the pan for 5 minutes before scooping off onto a wire rack to finish cooling completely.

Place the chocolate chips in a bowl and melt in the microwave, following package directions. Sandwich two cookies together with a bit of the melted chocolate in the middle. Allow to set before eating. Store in an airtight container.

Over in The Cottage today, an amazing Chocolate Mint Snacking Cake . . . another tasty treat from my Big Blue Binder.

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Deviled Ham Spread