Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
I received some beautiful Lemon Sole Fillets recently from Seafresh, the online fish monger. I adore sole. It is one of my favourite cuts of fish. It is so delicate and has such a beautiful flavour. The sole from Seafresh is especially tasty. Lemon sole is a wonderfully tasty alternative to Dover Sole, which is of course the King of Soles! I find it just as enjoyable in my opinion!
The Lemon sole was part of a beautiful box of fish I received last week from Seafresh Quality Foods.
Seafresh sells quality fish, seafood,
poultry and meat. I have been very impressed with both
their product and their delivery service in the past! There was absolutely nothing
that I could fault with any of it, and I still cannot. Feel free to read about my experience here.
The Lemon Sole comes in a 1KG package, skin on, with there being 4 to 5 fillets per package. I skinned it, which is very easily done. I am not a person who is that fond of eating fish skin, but some people love it. If you are like me you can find a video on how to do that here.
A sharp knife is all you need. Of course you can also cook it with the skin on. Its all a matter of preference.
I wanted to give it a very simple treatment of cooking today. Nothing fancy as I really wanted to highlight the delicate flavours of this beautiful fish.
Back in Canada I used to be able to buy bread crumbed fillets of sole from time to time and they were gorgeous. There is something incredibly delicious about mixing those two completely different textures . . . the soft perfectly cooked and delicately flavoured fish . . . crisp buttery bread crumbs . . . sigh . . .
Today I opted to make the crisp buttery breadcrumbs a separate entity on their own . . . a garnish of sorts . . . but no less delightful or tasty. Just crumb a thick slice of bread into coarse crumbs and then fry them in butter until lovely and crisp . . . and golden brown . . .
I treated the fish with a very light hand. I seasoned it simply with fine sea salt and coarse black pepper and then I dusted it very lightly with some plain flour . . .
I then pan fried it until it was golden on both sides in a mix of olive oil and butter . . . it doesn't take very long . . .
Two minutes per side does the job. There is nothing worse than dried out, over-cooked fish. These were . . . dare I say it . . . pure perfection.
I served each fillet with a sprinkle of those buttery crisp bread crumbs and some wedges of lemon for squeezing . . .
Accompanied with an assortment of fresh garden vegetables . . .
Runner Beans from our own garden, and some fresh carrots dressed with dill butter . . . and for Todd a serving of brown rice on the side . . .
This was a beautiful meal . . . it really was the perfect way to begin our week.
The fish would have been beautiful all on its own without the crumbs . . . but those crumbs added a really delicious touch that we both enjoyed very much. A little bit of something you love really does you a world of good.
Fillet of Sole with Crispy Fresh Bread Crumbs
Yield: 4
Delicately flavoured and perfectly cooked fillet of sole, topped with crisp buttery fresh bread crumbs. I served with wedges of lemon. Perfection.
ingredients:
- 1 1/2 pounds of sole or other mild flavoured fish, skinned
- 70g plain flour (1/2 cup)
- fine sea salt and freshly ground black pepper to taste
- 2 TBS olive oil
- 3 TBS butter
- 2 large slice of stale bread, made into coarse crumbs
- 2 lemons quartered
instructions:
How to cook Fillet of Sole with Crispy Fresh Bread Crumbs
- I like to make the bread crumbs first as the fish cooks quite quickly. Its nice to have the bread crumbs all ready to go. Melt 2 TBS of butter in a large skillet. Once it begins to foam, tip in the bread crumbs. Cook stirring and tossing together in the butter until golden brown. Tip out onto a place lined with paper towels. Set aside and keep warm. Wipe out the skillet.
- Season the fish fillets with salt and black pepper. Dust with flour lightly, shaking off any excess. If the fillets are very thin, you can sandwich two together into one fat fillet prior to seasoning and dusting.
- Heat the olive oil along with 1 TBS of butter in the skillet over medium high heat until the butter begins to foam, swirling them to mix together. Add the fish fillets, presentation side down. Cook quickly, browning on both sides and allowing no more than 2 minutes per side. Place onto a heated serving platter, scatter the crispy bread crumbs over top and garnish with lemon wedges. Serve immediately.
We really have been spoiled lately with the opportunity to eat some lovely fish. Fish is so good for you and we both love it.
At the weekend Todd had an additional treat of a Prawn Mayonnaise Sandwich using some of the Cooked Salad Prawns from Seafresh. He was in Prawn Sandwich Heaven. The prawns were firm, pink and juicy. I thawed some of them and then mixed them with some good mayo and bit of sour cream, finely chopped celery, salt, pepper and some chopped fresh dill. He thoroughly enjoyed it. Its not every day I make him this kind of a sandwich, so it was a real treat! These lovely cooked prawns are also very good in salads!
A few things about Seafresh:
- Same Day dispatch on orders received before 1 PM.
- All packages are carefully hand packed.
- Free delivery on orders above £50, £8 on orders below that amount.
- Responsibly and sustainably sourced.
- Air Blast Frozen at source within 4 hours of being caught.
- Wide variety to choose from.
Follow them on Facebook, Twitter and Instagram.
Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.
Up tomorrow: Blackberry & Apple Jam
Just as promised here I am today with Ten easy and elegant dessert parfaits! Oh, I do so love to make dessert parfaits in the summer time!
For one thing they make great use of all of the fresh fruit that we have available and coming into season, especially berries!
Our strawberries are finished now, but you can still get good local ones in the shops. There are also plenty of blueberries, raspberries and the blackberries are just beginning!
These Raspberry, Ice Cream and Brownie Parfaits are a real favourite and so easy to do. Especially if you have some ready made brownies about.
The berries are sweetened with a bit of sugar and then layered in pretty glasses along with softened vanilla ice cream, crumbled brownies and milk chocolate chips!
What's not to like about that? Nothing! These are so simple to make and oh so tasty!
If you don't have brownies, you could use chocolate cookies, or pound cake . . . crumbled vanilla sandwich cookies, etc. The world is your oyster!
You can let your imagination go wild with these!
If you wanted to you could even macerate your raspberries with a bit of Chambord raspberry liqueur, or drizzle with a bit of Mozart Dark Chocolate liqueur for something really special, especially if you are entertaining!
Raspberry, Ice Cream & Chocolate Brownie Parfait
Yield: 4
A little taste of Heaven on Earth I believe.
ingredients:
- 250g fresh raspberries (2 cups)
- 2 TBS sugar
- 450g vanilla ice cream (2 cups)
- 4 brownies, crumbled
- 2 TBS milk chocolate chips
instructions:
How to cook Raspberry, Ice Cream & Chocolate Brownie Parfait
- Sprinkle the sugar over the raspberries and let sit for a few minutes to macerate. Stir the ice cream until a bit soft and then begin layering the ingredients into four parfait or decorative glasses, beginning with a bit of ice cream, half a crumbled brownie, some of the berries, some more ice cream, more crumbled brownie, more berries and some chocolate chips to finish. Serve immediately.
One of my absolute favourite combinations however has to be these Mixed Berry and Lemon Cream parfaits!
A mix of berries is macerated in orange juice and sugar (you could use Cointreau or Gran Marnier if you wanted to.) You whip some cream and fold in lemon curd.
And then layer the berries and some crumbled shortbread biscuits along with the cream in pretty glasses. Oh boy, so yummy!
Summer Berry & Lemon Cream Parfaits
Yield: 4
So delicious you won't be able to resist!
ingredients:
- 450g mixed summer berries (strawberries, raspberries, blueberries, blackberries) (2 cups)
- 2 TBS sugar
- the juice of 1/2 orange
- 240ml double cream (1 cup)
- 2 heaped dessertspoons of lemon curd (1/4 cup)
- a few crumbled shortbread biscuits
instructions:
How to cook Summer Berry & Lemon Cream Parfaits
- Sprinkle the sugar and the orange juice over the berries in a bowl. Leave to macerate while you make the lemon cream.
- Whip the cream until soft peaks form. Fold in the lemon curd.
- Crumble the biscuits. How many you will need will depend on how many biscuit crumbs you want in your parfaits. I would calculate one biscuit per parfait.
- Have ready four decorative glasses or parfait cups. Beginning with the cream, layer in the fruit, biscuit crumbs and lemon cream, ending with a dollop of the cream on top, plus a few berries and some biscuit crumbs to garnish. Chill in the refrigerator until ready to serve.
*Eight Easy & Elegant Dessert Parfaits*
Each serves four
Parfaits
are perfect, quick, easy and delicious desserts to serve! They take
advantage of the natural flavours of fresh fruit and they don't require
baking. A plus in the summer when fresh fruit is readily available!
Here are some suggestions for some delicious combinations!
Strawberry Parfaits:
Sprinkle 450g (2 cups) sliced strawberries with 95g (1 cup) of sugar,
the grated zest and juice of one orange and 1 TBS Balsamic vinegar. Set
aside for 15 minutes. Whip 240ml heavy cream (1 cup) with 95g sugar
(1/2 cup) until soft peaks form. Starting with the fruit and ending
with the cream, make 3 layers in each of 4 dessert glasses.
Ricotta Cheese, Walnut & Honey Parfaits:
Stir enough heavy cream into 250g ricotta cheese (2 cups) to obtain a
soft consistency. Starting with the cheese building the parfaits in 3
layers, drizzling each layer with some nicely flavoured honey (Greek is
lovely) and a sprinkling with portion of chopped toasted walnuts.
Finish with honey and nuts.
Pineapple Caramel Sundae Parfaits: Sprinkle
450g (2 cups) chopped fresh pineapple with a few spoonfuls of soft
light brown sugar, or to taste. Stir 450g (1 pint) of vanilla frozen
yogurt until soft. Starting with the pineapple, layer in the pineapple
and frozen yogurt in four dessert glasses. Drizzle with some prepared
caramel sauce and serve immediately.
Jelly Parfaits: Prepare
a package of cherry or raspberry jelly according to the package
directions and pour into 4 dessert glasses. Add mixed berries, sliced
strawberries, or sliced banana and refrigerate until the jelly is firm.
Top with a dollop of whipped cream or creme fraiche and a scattering of
the fruit you have used in the jelly.
Mixed Berry Creme Fraiche Parfaits:
Sprinkle a few spoonfuls of sugar over 125g (1 cup) of blueberries and
125g (1 cup) of raspberries to sweet them to taste. Add the grated zest
and juice of one lemon. Let sit for about 5 minutes. Whip 120g (1
cup) of creme fraiche with 30g (1/4 cup) sour cream until fluffy.
Starting with the berries, layer the berries and creme fraiche mixture in
four glasses and chill until needed to serve.
Ambrosia Parfaits: Sprinkle
a few spoonfuls of sugar over the peeled segments of 1 orange and 1
grapefruit (with their juices) to sweeten the fruit. Starting with the
fruit, layer wedges with whipped cream and coconut flakes in each of
four glasses. Top with a scoop of marshmallow fluff and a maraschino or
fresh cherry to serve.
Chocolate Sandwich Cookie Parfaits:
Stir a 450g (1 pint) of chocolate ice cream to soften slightly.
Starting with the ice cream, layer the ice cream with crumbled chocolate
sandwich cookies (2 for each parfait) in each of four dessert glasses.
Drizzle each layer of cookie with chocolate sauce. Top with a dollop
of whipped cream and some chocolate chips, chunks or shavings. Serve
immediately.
Its truly amazing what you can do with a bit of imagination and whats in the store cupboard when it comes to creating simple and delicious summer desserts! Happy Weekend!
Up tomorrow: Chocolate Birthday Cake
The recipe I am sharing with you today is a total carb-fest, but every now and again, a gal has to do what a gal has to do. My husband totally enjoyed this.
I thought that he might. He is a real meat and potatoes kind of a guy! Like most men suppose!
My youngest son went through a period of several years when he was very young where he would only eat certain things.
Once for several weeks, I could only get him to eat hot dogs, and then it was toast, but the toast had to be a certain colour, not too dark, not too light.
He loved all things white . . . white bread, white potatoes, rice . . . and he liked corn. He used to mix his corn into his rice and his potatoes and he called them corny rice or corny potatoes.
Yes, he was more than a bit spoilt and over-indulged, but he was the youngest of five and our last child.
There was seven years age difference between him and our other four children, and we all coddled him.
This casserole is somewhat reminiscent of something which I think he might have enjoyed when he was a boy.
It may sound a bit unusual I suppose. Its actually quite delicious!
I found myself with some leftover pieces of Crispy Chicken that needed using up, so I decided to incorporate them into a tasty bake.
You could use any read to bake breaded chicken cutlets in its place. Just bake them as per the package instructions and then continue as per this recipe.
The base of the bake is a cheesy mashed potatoes.
Filled with spring onions, and cheese . . . creamy and buttery . . . you spread this in a buttered casserole dish.
I sprinkled some frozen corn over top of that and then topped it with some more grated cheese . . .
I am a through and through cheese lover. Kind of crazy if you think that I grew up only eating processed cheese. Real cheese didn't even enter my radar!
Finally I cut the crispy chicken into strips and lay it on top of the corn and cheese.
The casserole then gets banged into the oven so that it can heat through and the cheese will melt . . .
While the casserole was cooking I made a cream gravy.
One of my favourite things is chicken fried chicken with cream gravy . . .
This gravy is an homage to that . . . creamy, rich and peppery . . .
The recipe doesn't make a whole lot, just enough to drizzle generously over top of the finished casserole with a tiny bit to spare.
You could certainly double it if you wished and if your family is fond of cream gravy.
Oh but this was some good. Yes, I did partake and I enjoyed every carb-filled mouthful.
It will be back on the watching my weight band wagon tomorrow. A girl can't be good 100% of the time.
I enjoyed a small serving along with a salad on the side.
My homage to healthy eating. LOL
On a side note, hat's a sandwich plate. I always use a sandwich plate instead of a dinner plate. It helps to keep me in check.
You really need to make this. Its fabulously deliciously tasty! Easy too!
Crispy Chicken with Cheesy Mash & Cream Gravy
Yield: 6
A delicious casserole of cheesy mash topped with bits of crispy chicken and corn, served with a rich creamy gravy.
ingredients:
You will need:
- 4 Crispy chicken breast fillets, cooked and cut into strips
- 1 cup of frozen corn, unthawed
- 60g strong cheddar cheese, grated (1/2 cup)
For the cheesy mash:
- 2 pounds of floury potatoes, such as a Maris Piper, peeled and cut into chunks
- 1 bunch of spring onions, trimmed and chopped
- 60g strong cheddar cheese, grated (1/2 cup)
- 2 TBS butter
- Warm milk
- Salt and pepper to taste
For the cream gravy:
- 2 TBS butter
- 1 small onion, peeled and finely chopped
- 1 chicken bullion cube, crushed
- 2 TBS flour
- 240ml whole milk (1 cup)
- 180ml double cream (3/4 cup heavy cream)
- salt to taste
- a generous grinding of black pepper
instructions:
How to cook Crispy Chicken with Cheesy Mash & Cream Gravy
- First make the mash. Put the potatoes in a saucepan along with the onion and add boiling salted water to cover. Simmer just until the potatoes are tender when pierced with the tip of a knife and then drain well. Return the hot potatoes to the pot and mash well with a potato masher. Add the butter and just enough warm milk to make them creamy. Stir in the spring onions and the cheese, mixing in well, and season to taste with salt and pepper.
- Preheat the oven to 200*C/400*F/ gas mark 6.
- Butter a shallow 9 by 13-inch casserole dish. Spread the cheesy mash in the casserole dish. Top with the frozen corn. Sprinkle the additional cheddar cheese over top. Sprinkle the chicken strips over top of the cheese. Bake for 15 to 20 minutes in the preheated oven, until heated through and the cheese has melted.
- While the casserole is baking make the cream gravy. Heat the milk and cream together in the microwave until quite warm, but not boiling. Set aside. Melt the butter in a saucepan. Add the chopped onion. Cook over medium low heat until the onion is translucent without allowing it to colour. Sprinkle with the flour. Cook for a few minutes, then whisk in the milk/cream mixture, whisking constantly. Cook until it bubbles and thickens. Crumble in the chicken stock cube and season to taste with salt and a hefty grinding of black pepper.
- Drizzle the hot cream gravy over the casserole and serve.
This was really tasty . . . creamy rich cheesy mash . . . sweet corn, crisp chicken and that peppery creamy gravy. To die for.
I thought you might be interested in knowing that I have been featured in the latest Issue of the Canadian version of Hello! magazine with a recipe spread.
I remember when I worked at the Manor down South, the housekeeper used to save me our boss's discarded Hello! magazines for me to read. I loved them. I never ever dreamt that one day some of my work would be gracing the pages. Funny how life is! Have a great day!
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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