Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
I did not want to do what everyone else was doing. So I gave up that idea.
Everyone is also doing Coronation Chicken Salad. I really like Coronation Chicken Salad. It is a very popular sandwich filler in the UK, although myself I prefer it on a bed of lettuce.
In the end I decided to throw together a quick tea party and make some tasty Coronation Chicken Salad Tarts to serve. I quite like taking afternoon tea and I have had lots of experience at putting them together as I did many, many of them when I was living in the UK.
I am somewhat limited now as I just don't have the dishes and linens to use, but I thought it would be fun to show you just how quickly you can throw together a simple afternoon tea with minimal effort. Are you in? I hope so!
These are very simple cucumber sandwiches. Cucumber sandwiches are very popular on the tea table. To make these I buttered some sugar free white whole grain bread lightly. I then used a flower shaped cookie cutter to cut out flower shaped bread bases.
Onto those I popped a thin slice of cucumber, and on the cucumber I popped a small ball of onion and garlic Boursin cheese. You can get it in a little pot already rolled into small balls, so cute.
I made some simple radish roses to garnish the plate. They are very easily done. Just wash and dry your radishes and then top and tail then so you have a flat surface at either end. Then take the tip of a sharp knife and insert it in a zig zag pattern all round the middle of the radish, going through to the center but no further.
Once you have done that all the way around you can easily twist them apart and pop them into some ice water until you are ready to use them. Very pretty and such a simple make.
Scones are a must with afternoon tea. You can make your own, or you buy some in ready made. I have a great Plain Scone recipe which you can find here.
Its a complete tutorial and if followed will yield 6 to 10 beautiful scones. I also have a fruited scone recipe which is amazing. You can find that recipe here. This is also a complete tutorial.
You can serve the scones with clotted cream if you are so lucky as to have some available to you, or you can serve them with whipped thick cream, and of course some jam. Today my jam was mango and peach. Bonne Maman of course. I love their jams.
The center of any good tea table is usually a cake. You can make a lovely cake from scratch if you have the time, but if it is the last minute, you can buy a very good cake from the shops and dress it up, which is what I have done here today.
This was a simple Birthday Butter cake, single layer with a natural butter cream frosting. I carefully scraped off the red roses and green leaves that were on the top with a sharp knife and then I covered the top with fresh fruit, raspberries and blackberries.
I wanted it to look like the Union Jack to honor the occasion, but alas, it lost something in translation. I think it would have looked better on a much larger cake. Never mind, it was still pretty and it tasted fabulous.
Then I added a small plate of some other sweet meats I happened to have in the house. An assortment of chocolate covered cookies/biscuits and some small tarts, jam, lemon curd and butter. None of the tarts was any larger than a mouthful, which is what you want.
Some other things you could have are small bite sized sausage rolls, or deviled eggs. You can have more than one kind of finger sandwich if you wanted to. Some suggestions are egg salad and cress, sliced tomato and cheese, and cheese and pickle.
These Coronation Chicken Salad Tarts make the perfect bite of course! Easy to hold in the hand and no more than three or four bites of deliciousness.
Flavored with some apple cider vinegar and curry powder. You can adjust how much, using more or less according to your taste.
I kept everything chopped very small because I was putting the salad into small baked tart shells. You can use leftover cooked chicken, chopped, or you can poach some chicken breast meat to use, which is what I did.
WHAT YOU NEED TO MAKE CORONATION CHICKEN SALAD TARTS
Very simple ingredients and not a lot really. I have downsized and adapted the recipe for the filling from a chicken salad recipe I found here. You can of course use it as a sandwich filling, or serve it on lettuce leaves. Its up to you.
For the chicken:
- 3/4 pound (340g) boneless, skinless chicken breasts
- 1 cup (240ml) chicken stock
- 1 tsp fine sea salt
- 1/4 tsp black pepper
For the dressing:
- 3/4 cup (165g) mayonnaise
- 1 TBS apple cider vinegar
- 1 TBS honey
- 1 TBS good quality mango chutney
- 1 1/2 - 2 tsp mild curry powder
- salt and black pepper to taste
You will also need:
- The rounded cheek of 1/2 red apple, cut into 1//4 inch dice (about 1/4 cup)
- 2 TBS raisins, chopped
- 2 TBS chopped salted cashew nuts
- 2 TBS red onion, finely chopped
- 12 baked small tart shells (about 2 1/2 inches in diameter)
Because I knew I was going to be filling baked tart shells, I made sure to chop everything for the salad very fine, about a 1/4 inch dice. An apple cheek is the rounded part of an apple, its cheek. 😄
I did not bother to peel because I wanted the color of the red skin. I chose to add some chutney on my own. It was not a part of the original chicken salad recipe. I like chutney and I love it in a curried chicken salad.
HOW TO MAKE CORONATION CHICKEN SALAD TARTS
Its really very simple. If you are not using leftover roast chicken you will need to poach some. Very easily done.
To poach your chicken, place the chicken into a saucepan along with the stock, salt and pepper. Cover and bring to a simmer over medium heat.
Cook at a low simmer until the chicken is cooked through and no longer pink inside (about 10 to 15 minutes.) Remove the pan from the heat and leave the chicken to cool completely in the broth.
Remove the chicken from the broth and chop finely. Place into a bowl.
Whisk all of the dressing ingredients together until smooth, adjusting seasoning as required.
Fold the dressing into the chicken along with the apple, raisins, nuts and onion. Taste and adjust the seasoning as required. Cover and chill for an hour, or as long as overnight. (This helps to meld the flavors.)
To serve spoon the chicken salad into the baked tart shells and serve immediately. I chose to garnish each tart with a salted cashew nut. If you are worried people might have nut allergies, leave the nuts out altogether.
These were really very moreish. With crisp buttery pastry, cupping that lush and lightly spiced and fruity chicken salad, they went down a real treat.
I think I had a very nice little plate of goodies there to quaff along with a nice hot cup of tea. Herbal of course. I chose Mint tea today.
I know that the King's coronation is actually tomorrow, but in the world of blogging we do and share everything early so as to give you all the time to do it as well, and on the day if you so wish! Enjoy!
Some other Royal teatime treats that you might enjoy are:
VICTORIA SCONES - From the Bero Cookbook, these lovely scones have a beautiful texture and go together quickly. Said to be a favorite of Queen Victoria's, these scones are decorated with sweet candied cherries.
QUEEN CAKES - These little currant studded buttery cakes go beautifully with tea. They can be baked in heart shaped tins or in muffin tins. Flavored with lemon zest, these are lovely little cakes that everyone enjoys!
QUEEN OF HEARTS JAM TARTS - These little jam tarts with their pastry heart adornment are absolutely gorgeous. I am not surprised the Knave of Hearts wanted to steal them! They are delicious!
Yield: 12 tarts
Coronation Chicken Salad Tarts
Prep time: 25 MinCook time: 1 HourTotal time: 1 H & 25 M
Ingredients
For the chicken:
- 3/4 pound (340g) boneless, skinless chicken breasts
- 1 cup (240ml) chicken stock
- 1 tsp fine sea salt
- 1/4 tsp black pepper
For the dressing:
- 3/4 cup (165g) mayonnaise
- 1 TBS apple cider vinegar
- 1 TBS honey
- 1 TBS good quality mango chutney
- 1 1/2 - 2 tsp mild curry powder
- salt and black pepper to taste
You will also need:
- The rounded cheek of 1/2 red apple, cut into 1//4 inch dice (about 1/4 cup)
- 2 TBS raisins, chopped
- 2 TBS chopped salted cashew nuts
- 2 TBS red onion, finely chopped
- 12 baked small tart shells (about 2 1/2 inches in diameter)
Instructions
- To poach your chicken, place the chicken into a saucepan along with the stock, salt and pepper. Cover and bring to a simmer over medium heat.
- Cook at a low simmer until the chicken is cooked through and no longer pink inside (about 10 to 15 minutes.) Remove the pan from the heat and leave the chicken to cool completely in the broth.
- Remove the chicken from the broth and chop finely. Place into a bowl.
- Whisk all of the dressing ingredients together until smooth, adjusting seasoning as required.
- Fold the dressing into the chicken along with the apple, raisins, nuts and onion. Taste and adjust the seasoning as required.
- Cover and chill for an hour, or as long as overnight.
- To serve spoon the chicken salad into the baked tart shells and serve immediately.
Thanks so much for visiting! Do come again!
Are you looking for quick and easy meals to feed your family? We all lead very busy lives. All too often the temptation is there to want to pick up a ready meal or a takeaway.
Having to prepare something fresh and delicious for our families every day can also sometimes seem a bit of a chore. Maybe you find yourself in a bit of a mealtime rut, cooking the same things day in and day out.
Today I am sharing some weeknight dinners that are not only delicious, but quick and easy to make as well. They are also very family friendly and budget friendly.
Some tasty ideas and recipes that are sure to add a bit excitement and interest to your family dinner table, because, lets face it, we all can use a bit of help every now and then!
CHICKEN
Like as not, I often turn to chicken for my choice of protein. Its much healthier than red meats and is so adaptable to a wide variety of recipes and flavors. Here are some of my favorites.
SIMPLE LEMON & HERB CHICKEN - Chicken thighs flavored with lemon and herbs, baked on a baking sheet with potato wedges and asparagus. It doesn't get much easier or tastier, and if you line the baking sheet with aluminum foil, clean-up is minimal! A salad on the side goes wonderfully. The recipe is for two, but can easily be doubled or tripled.
LEMONY CHICKEN AND RICE -This is a smaller batch slow cooker recipe for two, but can easily be doubled to feed more and cooked in a larger crockpot. Tender lemony chicken with lemon, oregano, feta cheese, spinach and cream. What's not to like? The fact that there is only one pot to clean up afterwards is also a huge bonus!
BUTTERMILK CHICKEN - This chicken always turns out delicious and tender with very little effort. It is a real family favorite. Chicken breasts are rolled in flour and dipped in buttermilk before placing in a baking dish. A mix of soup and buttermilk is poured over top and then the whole lot is baked to juicy tender perfection. All you need on the side is some potatoes or rice and a vegetable. Deliciously simple!
CRISPY SHEET PAN CHICKEN & POTATOES - Everything for this delicious chicken dinner cooks on one sheet pan. Crispy coated chicken breasts, green beans, tomatoes and beautifully gilded potatoes. I like to sprinkle some parmesan on top of the finished dish and serve each serving with a wedge of lemon for squeezing.
GROUND BEEF
Ground beef has always been a family favorite. Economical and versatile, it goes together in an abundant of taste tempting and delicious ways that are usually very simple and easy to throw together.
SPAGHETTI BOLOGNESE - This is a basic recipe for a from scratch sauce that can be a jumping off point for any number of other recipes. I always used to make a huge pot of this and then freeze it in smaller amounts ready to thaw out and use for a quick dish of Italian style spaghetti, or for in a lasagna.
MOCK LASAGNE CASSEROLE - This is one of those dishes you can use some of that Bolognese sauce for. Macaroni, Bolognese sauce, layered together with ricotta and some other cheeses. Bang it into the oven for half hour and then sit back and enjoy all the pats on the back you are going to get! Again, a nice salad and some crusty bread and Bob's your Uncle. Dinner is served!
KOREAN BEEF - This simple stir fry of ground beef and seasonings is something we all enjoy. Slightly spicy, a bit sticky, Quick, economical and delicious, we like to enjoy it with some boiled or steamed rice. Its fabulously tasty! Everyone loves this.
HAMBURGER GRAVY - This is an old family standby that may not be the most attractive pencil in the box but it is one of the tastiest! Meant to be ladled over some mashed potatoes and rice, my children always enjoyed this with corn on the side.
BBQ BACON CHEESEBURGER SKILLET MACARONI - I never have any leftovers when I make this delicious skillet meal. Ground beef, minced onions, bacon, BBQ Sauce, tomato soup, cheese . . . all together this is one very tasty combination. I used to make this all the time for the missionaries as well and they practically licked their plates clean!
PORK
Like as not, pork is one of the most economical proteins out there today. Sausage, chops, roasts, etc. Today's pork is also quite lean which is why they call it the other white meat I guess!
PORK STEAK WITH MUSHROOM GRAVY - Here you can buy pork minute steaks. Pieces of pork that have been tenderized. They are flash fried along with some mushrooms and then a tasty gravy is made to ladle over top. Pop a few jacket potatoes into the microwave and pop on a frozen or tinned vegetable and a quick, easy and delicious dinner is served!
SHEET PAN PORK TENDERLOIN - Pieces of pork tenderloin are sprinkled with herbs and roasted on a sheet pan together with some sweet potatoes and brussels sprouts. While roasting you can quickly make some mashed potatoes. If you are lucky enough to live in the UK you can buy frozen mashed potato pellets which are incredibly handy to have at the ready in the freezer. Any kind of potato goes well. If you wanted to you could throw in some oven chips at the same time as everything else.
SAUSAGE & VEGETABLE SKILLET DINNER - Everything for this easy dinner cooks all in one skillet. Cabbage, potatoes, carrots, thick and meaty banger sausages. Delicious served with some grainy mustard on the side.
BRAISED SAUSAGES WITH APPLE GRAVY - You are going to fall absolutely in love with this delicious apple and bacon pan gravy. Its so tasty that you might even want to double up on it. Meaty succulent sausages, with this delicious gravy, served with some mashed potatoes and a vegetable. This might well be destined to become one of your family favorites!
MAPLE GLAZED PORK CHOPS - Quick and easy these tasty chops are flash fried in a skillet along with some mushrooms. You begin by rub curing the chops with a tasty brown sugar rub. They are then fried and glazed with a simple chicken stock and maple syrup glaze. Can you say delicious?
FISH
THE ULTIMATE FISH FINGER SANDWICH - Children love fingers and so do I. This fish finger sandwich (fish sticks) is sure to be enjoyed with buttery toasted buns, a layer of guacamole (leave out for the fussy ones), a spicy cabbage and carrot coleslaw and cheese!
PISTACHIO & LEMON DUSTED TILAPIA - A very affordable fish, lightly dusted with crushed pistachio nuts and grated lemon zest. Pan fried very simply in butter and served with lemon for squeezing. It goes together very quickly. Enjoy it with some peas and sweet and white potato wedges!
NOVA SCOTIA FISH CHOWDER - People love this chowder. I learned how to make it from my mother in law and have been making it for many, many years. Filled with lots of beautiful haddock, melt in the mouth potatoes, bacon, onions and a rich milky broth. Serve with crackers or bread.
VEGETARIAN
HEARTY VEGETARIAN CHILI - Nicely spiced, thick and luxurious with plenty of vegetables and flavor. Serve with a dollop of sour cream, some guacamole and tortilla chips. Yummy!
MACARONI PEAS - Beautiful to look at with a brilliant green color. With plenty of sweet English Peas, butter, garlic and Parmesan Cheese.
VEGETARIAN PAELLA - A tasty mix of nicely spiced rice, and an abundance of vegetables. Topped with toasted flaked almonds, this is great for when the gardens really get going and the farm stands are filled with an abundance of fresh local vegetables!
OTHER OPTIONS
Of course there are a lot of other options that make for a quick and easy weeknight dinner. Grilled Cheese and soup. Pizzas. Eggs. Breakfast for supper is an option my family always enjoyed!
BREAD AND CHEESE OMELET - This is quite simply one of my favorite suppers. Bread cubes are fried until toasty brown in some butter. Wipe the skillet out, add some beaten eggs for a simple omelet, fill with the butter browned bread cubes and some cheese, along with some spring onions for a real supper time treat!
CRISPY TORTILLA EGGS - I love these eggs so much that I once made them three times in one week. Of course you can enjoy them for a different kind of a breakfast, but they also make fabulously quick suppers. With crisp butter browned tortillas, fried eggs, and cheese. I like to scatter some spring onions over top and drizzle with green Tabasco sauce and sriracha sauce. Yummy Yummy!
GRILLED CHEESE DOGS - Why settle for a grilled cheese sandwich when you can have a Grilled Cheese Dog instead!! Weiners are split and folded open like a book before grilling and topping with cheese. Once the cheese melts, tuck into toasted soft sided buns and serve with your favorite hot dog toppings and some oven chips on the side, or yes, even a cup of tomato soup!!
BAKED CHILI CHEESE DOGS - Hot dogs and cheese are wrapped in croissant/biscuit dough and then baked on top of a dish of canned chili con carne for a quick easy and delicious meal that everyone loves. Convenient and very tasty. All you need on the side is a salad. I like to brush some melted butter on top and sprinkle with some herbs and cheese before baking. Coleslaw is particularly good with this.
And there you have it, a wide variety of tasty dishes to choose from. A bit more inspiring than a takeaway, easy and simple to make. Quick. Delicious. Much more satisfying than just opening a tin or taking a frozen dinner from the freezer!
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!
Bread and Butter Pickles are my favorite of all the pickles you can make. Crisp and sweet, they are not too sour and have a nice flavor that goes with just about anything.
No surprise that they are amongst the most popular pickles out there. They have been around a very long time and have been gracing many a table for many, many years!
.JPG "Refrigerator Bread and Butter Pickles")
This recipe which I am sharing today is for a refrigerator version, so there is no real cooking involved. A simple brine is made and poured over cucumbers and onions, along with a few seeds, in jars. The jars are then left in the refrigerator to "age" for a few weeks.
The end result is a pickle that everyone is going to love! This is a small batch recipe, making only two pint jars. But to be honest, you don't want to have any more than that cluttering up your refrigerator! Small batch recipes suit me well because there is really only myself to please these days!
.JPG "Refrigerator Bread and Butter Pickles")
When my children were growing up I made tons of pickles every year. And they all got eaten. My children's favorites were always the dill pickles, but mine were always these! They are sweeter than dills and go well with just about anything.
It was said that they got their name from back during the depression days when people could only afford pickle and butter sandwiches for their lunch. It has also been said that people traded these pickles for essentials such as bread and butter in yet another theory.
Whatever the origin of the name is, one thing is for certain and that is that these are really delicious pickles!
.JPG "Refrigerator Bread and Butter Pickles")
WHAT YOU NEED TO MAKE REFRIGERATOR BREAD AND BUTTER PICKLES
Only a few basic ingredients, not including the jars. I have used canning jars, but in reality you can even do these in plastic tubs. No specialized equipment needed.
- 1 pound (450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices
- 1/2 large onion, thinly sliced
- 1 cup (240ml) white vinegar
- 1/2 cup (120ml) cider vinegar
- 1/2 cup (120ml) filtered water
- 3/4 cup (150g) granulated sugar
- 2 tablespoons fine sea salt or pickling salt
- 1 tablespoon whole yellow mustard seeds
- 1 tablespoon whole black peppercorns (optional)
- 1 teaspoon celery seed
.JPG "Refrigerator Bread and Butter Pickles")
Pickling cucumbers are cucumbers which are specifically grown for use in making pickles. Their thinner skins, crunchy texture and smaller seeds make them ideal for pickling.
That is not to say that you cannot use regular cucumbers. You can use any cucumber if it is not over-ripe. I have even heard of people making these pickles with small zucchinis.
I never use the black peppercorns because I don't like them in my bread and butter pickles. I like my bread and butter pickles with just the mustard and celery seeds.
.JPG "Refrigerator Bread and Butter Pickles")
I have seen people add all kinds of things to these pickles however. Hot peppers or red chili flakes seem to be very popular. I like them just as they are however.
I use my mandolin to slice them into 1/4 inch coins. I also use the mandolin to slice the onions. It makes for better uniformity in the sizes. Some people like to crinkle cut them. By all means do so if that is what you enjoy and if you have a crinkle cutter!
.JPG "Refrigerator Bread and Butter Pickles")
HOW TO MAKE REFRIGERATOR BREAD AND BUTTER PICKLES
Nothing could be easier. No real cooking involved. Nothing but patience is needed while you wait for the brine to do its job and then they get better tasting with every week that follows!
Make sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.
You can cut your cucumbers into 1/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.
Pack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.
.JPG "Refrigerator Bread and Butter Pickles")
Top with the mustard and celery seeds, and peppercorns (if using).Combine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.
Pour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.
Screw on the lids and place into the refrigerator. Leave for at least two weeks before using. These will keep for three to four months in the refrigerator.
.JPG "Refrigerator Bread and Butter Pickles")
As I said, the hardest part of making these is waiting for the brine to do its job. It is the same with any pickle I guess. The longer they sit the better. These are lovely and sweet and crisp.
I enjoyed some on this day with an air fryer grilled cheese sandwich, made on bread machine white sandwich bread. Oh boy but this was a delicious lunch.
To make a grilled cheese in the air fryer. Just butter your slices of bread and put them together with sliced processed cheese, butter side out.
Pop into your air fryer basket and fry at 370*F/185*C for 8 minutes, flipping the sandwich over halfway through the cook time. Delicious and crisp with perfectly melted cheese!
.JPG "Refrigerator Bread and Butter Pickles")
This is the season for pickling. If you are a person who loves do make pickles and relishes you might also enjoy these recipes:
GREEN TOMATO CHOW - The perfect recipe to use up some of the green tomatoes in the garden. This was my MIL's recipe and my family just loved it. I love this sweet green tomato chow better than any other kinds I have tried. Its perfectly delicious!
MILLION DOLLAR RELISH - Another small batch recipe, this tasty relish goes with just about anything. Nice and sweet, its is wonderful on hotdogs and hamburgers!
Refrigerator Bread & Butter Pickles
Yield: 2 pint jars
Crisp and sweet, these are my favorite pickles. This is a small batch recipe.
Ingredients
- 1 pound (450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices
- 1/2 large onion, thinly sliced
- 1 cup (240ml) white vinegar
- 1/2 cup (120ml) cider vinegar
- 1/2 cup (120ml) filtered water
- 3/4 cup (150g) granulated sugar
- 2 tablespoons fine sea salt or pickling salt
- 1 tablespoon whole yellow mustard seeds
- 1 tablespoon whole black peppercorns (optional)
- 1 teaspoon celery seed
Instructions
- Make sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.
- You can cut your cucumbers into 1/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.
- Pack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.
- Top with the mustard and celery seeds, and peppercorns (if using).
- Combine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.
- Pour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.
- Screw on the lids and place into the refrigerator. Leave for at least two weeks before using.
- These will keep for three to four months in the refrigerator.
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