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Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
It won't be long now before they are all gone . . . beautiful English plums. Those lucious ruby coloured gems that taste so sweet and lovely.
We are fortunate enough to have trees filled with several different varieties here on the Estate actually . . . purple Italian, green gages, mirabels and lovely little ordinary ruby coloured ones, whose name escapes me right now . . . they're all lovely and free from pesticides and other chemicals. I guess you could call them organic, except that the orchards that surround us are not pesticide free so . . .
I have frozen bags and bags of them to use up in the winter months ahead. I've made cakes and pies and tarts til they've come out my ears, and lovely they have been too.
I like to keep a bowl of them on the counter and eat them fresh. I leave them until they are just about to go over . . . so soft, sweet and juicy, you need to eat them over the sink . . . that is when they taste the best and the sweetest in my opinion . . . little ruby coloured bites of heaven.
When we have had our fill of fresh, and pies and crumbles, cakes and tarts . . .
I make chutney. Delicious. Sweet. Spicy. Perfect to go with roasted meats or in a very tasty cheese sandwich. Even better in a toasted cheese sandwich, all buttery and crisp on the outside and meltingly cheese and chutney-ee on the insides. Ohh . . . yum, yum . . . I know what I'm having for lunch today . . . wish you could join me, truly I do . . .
*Spicy Plum Chutney*
Makes about 3 pounds
Printable Recipe
This is the perfect time of year to make this delicious chutney. Better do it quick before the plums are all gone!
1.5kg of ripe plums
2 pounds of bramley apples, peeled and chopped
2 fat cloves of garlic, peeled and finely chopped
450g cooking onions, peeled and chopped
200g sultana raisins
2 star anise
4 cardamom pods, bruised with knife
200g granulated sugar
400ml white wine vinegar
sea salt and freshly ground black pepper
200ml port
Stone the plums and chop. Put them into a large saucepan with the garlic cloves, onions, apples, sultanas, star anise, cardamom pods, sugar and 300ml of the white wine vinegar. Season with some salt and black pepper. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Simmer for 25-30 minutes, until tender. Add the remaining white wine vinegar and the port. Cook for a further 30 minutes, stirring often, or until thickened. If it still seems a bit runny, simmer for another 10-15 minutes.
Place into hot sterilized jars, dividing it equally amongst them. Place a disc of waxed paper directly on top of the hot chutney. (Alternately melt some paraffin wax and pour this immediately over top of the hot chutney. I bring mine over from Canada and it is for the express use of sealing jams and preserves.) Seal with airtight lids and store in a cool dark place for at least one month before using. This will keep up to six months if kept out of sunlight. Refrigerate once opened. Will keep for a further 2 months in the refrigerator.
Ham and Cheese Braid. I am in love. Not only is this sandwich bread/ braid use only four ingredients, but it is also incredibly delicious!
Yes, you heard that correctly. ONLY FOUR INGREDIENTS. Four ingredients and about half an hour of your time, and you and your family can be enjoying this tasty hot sandwich too!
I had some leftover ham that needed using up and I had also bought some refrigerated crescent dough, which needed using.
I don't know why I do it, but, every time they put that stuff on offer at the grocery store, I end up bringing home one or two cans! Its inevitable.
I can't remember the last time I actually rolled it into crescent rolls. I most always use it for something else. It is actually a pretty handy store cupboard refrigerated ingredient to have on hand!
I use it for all sorts. I have filled them with just about everything under the sun. My Pumpkin Pie Rollups are really popular around here this time of year. So are my Reuben Roll Ups.
To be honest you can fill refrigerated crescent rolls with just about anything and come up trumps! Seriously!
These Cherry Croissants are a real favorite of mine. Cherry Pie filling stuffed into a crescent roll, baked in a muffin cup and then drizzled with an almond drizzle frosting.
I mean, what's not to LOVE about that!
Today I had a quantity of leftover cooked ham to use up. I went searching online and found this delicious recipe on Plain Chicken.
Not only did it look quick and easy to make, but it included a lot of my favorite things. Ham. Cheese. Honey Mustard. A triune of amazing flavors that go together really well.
I also just happened to have everything I needed in my refrigerator. So it was a go from the start!
WHAT DO YOU NEED TO MAKE HAM & CHEESE BRAID
Not a lot really.
- Refrigerated Crescent Roll Dough
- Cooked baked ham
- Grated cheese
- Honey mustard
Its simple really.
There are other things you could use rather than the crescent roll dough as well. Ready rolled all butter puff pastry would work very well as would your favorite baking powder biscuit recipe.
You can find mine here. It would work beautifully. Just roll it out into a rectangle and proceed as per the recipe states. It is the same with the puff pastry.
Its my mom's baking powder biscuit recipe, which does make rather a lot, so if you decide to use that, shape and cook half of the recipe as biscuits (which you can freeze to enjoy another time) and half as this tasty braid.
HOW DO YOU MAKE HAM & CHEESE BRAID
Its really simple to make these. As simple as one two three. I like to start by making the filling.
You begin with already cooked ham. You can either use leftovers from a ham dinner, or you can start with cooked ham you have bought in the shops. You need to cut it into small cubes or pieces.
If you are using leftover cooked ham, cut the ham into slices about 1/3 of an inch thick. Stack the slices and then cut through the stack into strips. Then cut the stacked strips into smaller pieces crosswise. (I hope that made sense.)
Pop this into a bowl and add the grated cheese and honey mustard, mixing it all together well. Start preheating your oven now.
Now you need to unroll your croissant dough. I do this right on a piece of baking paper on a baking sheet. You will note that there are already cut separations and perforations in the dough.
Press these closed with your finger tips until you have a solid sheet. (They may fall apart a bit anyways when baking, but not to the detriment of the bake.)
Eyeball the rectangle of dough and visually divide it into thirds lengthwise. Spoon the ham filling down the center third of the dough. It will look like a lot.
Personally I took the cue from Plain Chicken and reserved a bit of it to spoon on the top at the end. As you can see from the photos, it looks really scrumptious that way.
The other two thirds of the pastry rectangle is what will be used to braid over top of the filling. Snip the dough almost all the way to the filling on either side of it.
Make about ten strips on each side, ending about 1/2 inch away from the actual filling. You want each strip to be at least 1 inch in width. The next part is the fiddly part, but even that is fairly easy.
I say fiddly, but it really isn't and there is no right or wrong way to do it. Gently pull the strips up and over the filling to cover it, one at a time and criss crossing them with the strips on the other side.
Just as if you were doing a braid, or plait as it is called in the UK. Don't tug on them too hard as you don't want them to tear. The important thing is that you reasonably cover the filling so that it doesn't ooze out all over the place.
That's it. You have shaped it and now it is time to bake it. (Don't worry if you have reserved some for topping, you don't add that until just before the bake is finished.)
Bake for 20 to 25 minutes in the oven, adding the additional ham cheese mixture (if using) for the last five minutes of the bake.
Its done when the cheese has melted, the filling is hot and the pastry is flaky golden brown.
Oh my but this was some tasty. It would make a fabulous lunch served with hot cups of soup, or as a snack on game nights.
You could also add a bit bits to it if you were really keen, like chopped spring onions. But I can promise you it is pretty tasty just as it is.
I really hope that you will want to make this tasty bake. I can already see all sorts of applications for this idea. Tuna melt. Hot chicken salad. Roast beef and cheese, etc. As you can see my wheels are turning in overtime!
Delicious!
Ham & Cheese Braid
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Quick, easy to make and using only 4 ingredients. This is a great way to use up leftover ham. Its delicious!
Ingredients
- 1 can of refrigerated crescent rolls
- 1 1/2 cups (225g) cooked ham, chopped
- 2/3 cup (80g) shredded medium cheddar cheese
- 1/4 cup (60g) honey mustard
Instructions
- Preheat your oven to 375*F/190*C/gas mark 5. Have ready a baking sheet which you have lined with baking paper.
- Stir the ham, cheese and honey mustard together in a bowl. Set aside.
- Open your can of crescent rolls. Unroll the rolls lengthwise on the baking sheet. Do not separate into individual rolls. Leave whole.
- Press together any seams or perforations so that you have one solid sheet.
- Spoon the ham/cheese/mustard mixture down the center of the sheet of dough. (reserve some to spoon on the top if desired)
- Cut the sheet into strips down each side of the dough, leaving about 1/2 inch clear next to the filling.
- Pull each strip up and over the filling alternately to cover, creating a braided pattern.
- Bake for 20 to 25 minutes. If you reserved some filling to spoon on top, remove from the oven at 20 minutes, spoon the filling over top and return to the oven for a further 5 minutes.
- It is done when the cheese has melted, everything is heated through and the pastry is golden brown.
Notes:
If you don't have crescent roll dough a sheet of all butter puff pastry works well. Also in the UK you can use Ready Rol refrigerated Croissant dough. Alternately you can use your favorite recipe for baking powder biscuits. Use one that makes 8 to 10 biscuits.
I took advantage of some of the really nice weather we had this weekend and my TeFal ActiGrill to make us some really tasty grilled chicken sandwiches. Summer food. Bring it on!
You can pay a fortune for a chicken sandwich in those fast food places these days, and they all taste the same when it comes right down to it. These are a bit healthier I like to think and a hundred times more delicious!
They are also quite economical because with only two chicken breasts, you can make four sandwiches. The chicken marinates for an hour or so in a delicious honey mustard marinade, composed of two different mustards, honey and lemon juice. There is also bacon on them . . .
Not just any bacon however . . . candied pepper bacon that you make yourself. So easy to do and seriously scrummy as well. The chicken is grilled, brushed with barbecue sauce or not as you wish, and then they are put together, chicken, bacon . . . and a nice slice of cheese on top, which melts down over the hot bacon and chicken . . .
Serves on a toasted bun with some shredded lettuce and a mayo ranch sauce, these went down a real treat with the Toddster . . . and I confess I was also licking my chops. Who needs to go out to get a good Chicken sandwich . . . when you can get a tastier one at home??? Not us, that's for sure! This is great summer time food. I cooked mine indoors on the electric grill, but you could just as easily do them outdoors on the barbecue. This is sure to be a real winner!
*Grilled Chicken, Bacon and Ranch Sandwiches*
Serves 4
These are easy and quite, quite delicious. Perfect for an al fresco supper on the patio. Plan ahead as the chicken needs to marinate for several hours.
2 large single chicken breasts, skinless and boneless
4 dessert spoons of runny honey (1/2 cup)
2 dessert spoons of Dijon mustard (1/4 cup)
2 dessert spoons of grainy mustard (1/4 cup)
salt and black pepper to taste
1/2 tsp hot pepper sauce, or as desired
the juice and zest of 1/2 large lemon
8 slices of streaky bacon, cut in half crosswise
2 TBS brown sugar
coarse black pepper
4 slices of sharp cheddar cheese
(I used the dyed one this time for colour)
(I used the dyed one this time for colour)
barbecue sauce as desired
4 split and toasted buns
2 TBS ranch dressing
2 TBS mayonnaise
shredded lettuce
Using a very sharp knife, cut the chicken breasts horizontally through the middle. You will end up with 4 chicken escallops. Pound them lightly into a uniform size. Whisk the honey, both mustards, salt, pepper, hot pepper sauce and lemon juice and zest together in a bowl. Add the chicken and swirl it around so that they are all coated. Cover and refrigerate for at least an hour, but no longer than 2 hours.
About 15 minutes before cooking, preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with foil. Place the bacon on top of the foil. Sprinkle evenly with brown sugar and sprinkle with the coarse black pepper. Roast in the heated oven for about 10 minutes, keeping an eye on it, until golden brown
and slightly crisped. Don't take your eye off it or it will burn. (You may not need the whole 10 minutes) Remove to a paper kitchen towel lined plate and keep warm.
Heat the grill. Remove the chicken from the marinade, discarding any marinade in the bowl. Grill over medium high heat for 3 to 4 minutes per side, brushing with barbecue sauce as desired. During the last few minutes of grilling, place some bacon on top of each piece of chicken and top with a slice of cheese.
Allow the cheese to melt.
Mix the ranch dressing and mayonnaise together. Take your toasted buns and spread the bottoms of each with some of this mixture. Top with some shredded lettuce and one piece of chicken. Replace the tops and serve immediately.
This delicious casserole is the perfect way to use up some of the leftovers from your Christas dinner, using up some of the turkey (of course) stuffing, mashed potatoes, cranberry sauce, etc. It's delicious and there is also cheese in the mix. Oh but it is some good!
I thought I would entice you today with something delicious that you can cook up for all the Dads in your life for Father's Day. Jack Daniel's Patty Melts!
These fabulous sandwiches are sure to put a wide smile on their faces and are bound to become sure family favourites!
Minced steak patties flavoured with some seasonings and a portion of the Jack Daniel's Original Smooth BBQ sauce. They are grilled and then placed into toasted sour dough bread.
Add to that crisp streaky bacon which has been glazed with Jack Daniel's Smoky Sweet BBQ Glaze, slices of Swiss Gruyere cheese and caramelised onions, and you have a sandwich which packs a really delicious whammy of fabulous flavours!
As I said the burger Patty's themselves are flavoured with the original smooth and the bacon is glazed with the smoky sweet glaze. I was sent some of their line of sauces and glazes to try out.
I jumped at the opportunity as I just love the Jack Daniel's BBQ sauce products and actually have used them many times in the past. They are fabulously tasty sauces and glazes. I could eat them with a spoon!
JACK DANIELS BBQ SAUCE RANGE
All suitable for VEGANS (except for the HONEY BBQ GLAZE)With Jack Daniel’s Sauces, it’s easy to surprise and delight family and friends. Simply serve up luxuriously sticky, glazed chicken wings and ribs, add depth to ‘low and slow’ dishes like pulled pork or beef brisket, or use the sauces as a delicious dip for fries, wedges and veggies.
The latest addition to the range is Jack Daniel’s® Tennessee Honey™ Barbecue Glaze, which is infused with the soft flavours of the popular Jack Daniel’s® Tennessee Honey™ Liqueur, giving the glaze a smooth hint of honey.
Each Jack Daniel’s Sauce is virtually fat-free with around 40 calories per typical 25g serving. Each of the sauces is suitable for vegetarians. Jack Daniel’s Barbecue Sauces are available nationwide from Sainsbury’s, Tesco, Asda and Waitrose, RRP £2.00. Jack Daniel’s® Tennessee Honey™ Barbecue Glaze is available in Waitrose and Tesco stores nationwide RRP £1.99
Lets get real here . . . who doesn't love a patty melt! Not I!
I adore them, and I am slowly bringing my husband around to my way of thinking. The only difference between us now is that I eat mine by hand and he uses a knife and a fork!
I'll be up front here and tell you I didn't cook four of these, only one, which was plenty large enough for the pair of us to enjoy.
I used a lovely Polish rye sourdough that I had picked up at the shops. Oh boy, was it ever good! Look at that cheese melting onto the grill pan and those caramelised onions. Wowsa good!
As you can see it makes for a lovely and hefty sandwich, which is not only a mouthful but a delicious handful as well!
I like to keep the meat patties fairly thinnish. Bear in mind that they will shrink when you are cooking them a bit, so pat them out larger than you want them to be so that they fill the bread well.
I put some of the BBQ sauce in the meat mixture and I glazed the patty with some of the glaze while I was cooking it so that I could really get that lovely Jack Daniel's BBQ flavour into every bite!
Mmmm . . . the bacon was also glazed with some of the Jack Daniel's glaze for a really delicious sweet and salty finish!
Just look at all those delicious layers . . . toasted bread, caramelised onions . . . melted cheese . . . crisp sticky sweet bacon . . . all melded together with that lovely minced steak patty.
Now that's what I call a Patty Melt to die for!!! I think the dad in your life will more than agree!
*Jack Daniels Patty Melt*
Serves 4
Easy and delicious. The dad in your life will love LOVE this!
6 TBS softened butter
1 large onion, peeled, halved and cut into thin half moons
1 1/2 lb. minced steak
65g Jack Daniels Original Smooth BBQ Sauce
1/2 tsp each garlic and onion powders (not salt)
salt and black pepper to taste
12 slices of streaky bacon
Jack Daniels Smoky Sweet BBQ Glaze
8 large slices of Gruyere Swiss style cheese
8 slices of sour dough bread
Melt 2 TBS of the butter in a skillet. Add the
onions. Cook slowly over medium low heat, stirring occasionally, until
caramelised and golden brown. Keep warm.
Preheat
the oven to 220*C/425*F/ gas mark 7. Line a baking tray with some
aluminum foil. Place a baking rack on top of the baking sheet. Lay the
slices of bacon on top of the rack. Bake in the oven for about 8
minutes. Brush lightly with the BBQ Glaze, flip over, brush the bottom
side with the glaze and return to the oven and roast for a further 8 to
10 minutes or until as crisp as you want your bacon to be. Remove and
keep warm.
Mix the ground steak with the BBQ
sauce, garlic and onion powders, and salt and black pepper to taste.
Divide into 4 and shape each into a large oval flat patty, roughly the
size of your slices of bread.
Melt 2 TBS
of butter in a large skillet. Add the beef patties and grill over
medium heat until done and no longer pink in the middle, about 4 minutes
per side. Brush with some of the BBQ Glaze half way through the cooking, if desired. Remove and keep warm.
Heat
a large griddle pan over medium heat. Butter all of your slices of
bread lightly on one side. Place four slices, buttered side down on the
griddle. Top each with a slice of cheese, 1/4 of the onions, 3 slices
of the cooked bacon, and one burger patty.
Place another slice of
cheese on top of the burger patty and the final four slices of bread,
butter side up. Grill the sandwiches until golden brown on the bottom,
carefully flip over and grill until golden brown on the other side. The
cheese should be melted and the bread crisp. Cut in half and serve!
Now that was one mightily delicious mouthful!!! Bon weekend and Bon Appetit!
Note - Although I was sent product free of charge to use in this post, any and all opinions are my own. I quite simply love these sauces. I would never recommend you to use anything that I didn't like myself!
I was recently challenged to use Soy Sauce in a unique way by the Kikkoman people. They sent me three bottles of sauce . . . their regular Soy Sauce, their Teriyaki Sauce and the Low Salt Soy Sauce. I do admit I am a great fan of their sauces.
I think their Soy Sauce is the best ever and I am being totally up front and honest when I say that. It's naturally brewed, with only four ingredients (soybeans, wheat, salt and water) and has a fabulous flavour and colour.
The challenge was to come up with a recipe that was not Oriental in nature . . . hmmm . . . I am awfully fond of using it in stir fries and such . . . and I always like to give my Chinese takeaway a liberal splash of the stuff . . . but . . . could I possibly do it?
The challenge was to come up with a recipe that was not Oriental in nature . . . hmmm . . . I am awfully fond of using it in stir fries and such . . . and I always like to give my Chinese takeaway a liberal splash of the stuff . . . but . . . could I possibly do it?
Let's see . . . I came up with several . . .
One of my favourite things has always been the Beef Dip Sandwich. This is a sandwich composed of shaved roast beef in a toasted baguette that you dip in a hearty beef broth to eat.
Scrummo! I love em!
I also love a good burger . . . who doesn't.
I decided to combine the two, and created a hearty burger served up in toasted French Bread with a beef broth dip.
I used the low salt Soy Sauce in both the meat mix for the burger and in the broth for the dip. It turned out to be quite, quite delicious.
Not only was it quite delicious . . . but it was quite simply very easy to execute as well, AND economical too!
Hearty, filling, economical and easy. You just can't get better than that!
*French Dip Burgers*
Serves 4serving size packets)
1/2 tsp ground black pepper or to taste
2 cloves of garlic, peeled and crushed
softened butter
For the Dip:
chopped fresh parsley and sliced dill pickles for garnish (optional)
Place the patties
under the broiler and broil for 5 to 6 minutes per side until nicely
browned and thoroughly cooked, turning once.
Place two halves onto each of four heated
plates along with a small bowl of the dip for each. Garnish with some
sliced dills and chopped parsley if desired. Serve immediately.
The second recipe which I came up with was these delicious appetizer meatballs.
I have seen a lot of recipes for appetizer meatballs through the years which make use of chili sauce and jam, melted together to glaze them.
I created my own sauce for these using honey, tomato ketchup, Worcestershire Sauce, Mustard, horseradish, garlic and . . . Soy sauce! (Natch!)
They're zippy, easy and very tasty if I don't say so myself.
The recipe makes enough for two to three servings, but amounts can be very easily multiplied to make more for a larger crowd. Enjoy!
*Deviled Appetizer Meatballs*
Makes 2 to 3 servings
1 tsp prepared mustard
1 tsp creamed horseradish
1/4 tsp salt
Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a small shallow casserole dish.
Spray a non stick frying pan with some cooking spray and
brown the meatballs carefully on all sides. Place them into the
casserole dish.
Pour all of the ingredients for the sauce into the
frying pan. Bring to the boil and then pour over top of the meatballs
in the dish, turning them to coat them with the sauce.
Bang the dish
into the oven and allow to cook for 15 to 20 minutes until the meatballs
are well glazed and the sauce has thickened nicely. Serve hot.
Many thanks to Kikkoman for providing me with these sauces and for coming up with this blogger challenge!
Many thanks to Kikkoman for providing me with these sauces and for coming up with this blogger challenge!
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