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 am a HUGE fan of Mexican/Latin American flavours! I have never been to any of the Latin American countries myself, so my idea of Mexican food is probably a highly Anglicised version!
I do like to experiment with the flavours which is becoming a lot easier these days as more and more Latin American ingredients become available for us to use over here in the UK.
One company which really is at the forefront of this is Capsicana. I have been buying their products since I discovered them a couple of years ago now.
This recipe I am sharing today uses a pouch of their Ultimate Refried Black Beans. Spicy Refried Black Beans with Chipotle Chili, Garlic and Cumin. These are so delicious. I always have a pouch of them in my cupboard.
They are great just heated up and spooned over rice with a bit of cheese on top. I know the lazy man's supper, or you could go further and call it the Latin American's version of beans on toast!
Today I divided a pouch of them between two large flat breads and then topped them with a mix of grated cheddar and Mozzarella.
This is like a Tex Mex, Latin American Open Faced Chicken Club sandwich. Fusion cooking I guess.
The old and familiar combined with new and edgy flavours in a really delicious way!
I had some leftover cooked chicken to use up, but wanted to do something different with it, and this is the result!
I sweated some onions and peppers until soft and then added some garlic. Then I threw in the diced leftover chicken and some Tex Mex seasoning.
I used Swartz zingy Mexican Street Food seasoning. It has a nice bite. Once that was all heated through and seasoned, I divided the mixture between the two flatbreads.
Topping each with two slices of cooked streaky bacon that I had in the refrigerator leftover from our Sunday night's supper of pancakes, bacon and sliced peaches.
I really am a person that likes to use up everything rather than end up throwing stuff away! So here I have used some leftover chicken and bacon . . .
which on their own wouldn't have served many people but in this disguise end up serving four people! (Or two really hungry ones I suppose!)
The covered flat breads got popped into a moderately hot oven, just long enough to really heat everything through and melt the cheese . . .
While they were baking I whisked together some ranch dressing a a spoonful of chopped adobes in chipotle sauce to create a Chipotle Ranch Dressing . . .
The finished flat bread clubs got drizzled with this dressing . . .
And then I passed some sour cream and prepared guacamole at the table.
Delicious knife and fork sandwiches that were well received and enjoyed immensely . . . and it was just leftovers. A salad on the side goes perfectly with these for a light lunch.
Yield: 4
Mexican Chicken Club Flatbread
Quick, easy and delicious. Another store cupboard favourite and a great way to use up some leftover cooked chicken!
ingredients:
- 2 flatbread or naan
- 1 (2 serving size) pouch refried black beans
- 250g cooked chicken, diced (2 cups)
- 4 slices cooked streaky bacon
- 1 TBS oil
- 1/2 each green and red bell peppers, chopped
- 1/2 large red onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1/2 TBS Mexican spice (I used one from Swartz, Mexican Street blend)
- 185g grated mozzarella and cheddar blend (1 1/2 cups)
Chipotle Ranch Dressing:
- 60ml prepared ranch dressing (1/4 cup)
- 1 tsp adobe sauce
To serve:
- dairy sour cream
- prepared guacamole
instructions:
How to cook Mexican Chicken Club Flatbread
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking tray with some aluminium foil. Place the flat breads onto the foil. Spread each with half of the black beans and then cover with 1/2 of the cheese.
- Heat the oil in a skillet. Add the peppers and onions. Cook stirring until softened without browning. Add the garlic and cook until fragrant. Throw in the chicken and the Mexican seasoning. Stir to coat. Divide this mixture evenly between the two flat breads, placing it on top of the cheese. Top each with two slices of bacon.
- Bake in the preheated oven for 15 minutes or so until heated through and the cheese has melted.
- While the flatbreads are baking make the chipotle ranch dressing by whisking the two ingredients together.
- Drizzle the finished flat breads with the chipotle ranch dressing to serve. Cut each in half diagonally and pass the sour cream and guacamole.
If you have never tried the Capsicana products and you are a fan of Latin American Flavours, you really should. Over here they are available at Sainsbury's, Waitrose, Ocado, Booths and Whole Foods. I think you might be able to get some of their things at Tesco also, but I'm not entirely sure about that.
I have one of these Ultimate Fajita Kits here to use as well. Latin fusion with tomato and coconut, sounds delicious don't you think? We love Fajita's!
I think I am becoming more adventurous in my old age when it comes to food. That's probably because I don't have fussy children in the house to please any more.
My husband is not a fussy eater. He doesn't really like pasta or chocolate, but he pretty much eats whatever I put in front of him.
I really enjoy the freedom I have now to explore and cook whatever I desire (within reason) and a variety of flavours and ethnic dishes, etc.
I have discovered in later years that I really enjoy Mediterranean and Middle East flavours!
I was sent some lovely Greek Flat Breads the other day and took advantage of them to make these fabulous Easy Chicken Gyros. (Yee-ros)
The Greek Flat Breads are from Deli Kitchen and they are just beautiful. Soft and flexible they are perfect for recipes such as this!
Gyros are a Greek sandwich which consists of grilled meat (chicken, lamb, beef or pork) which has been marinated in a delicious marinade prior to grilling, sliced and layered onto a flat bread along with some salad and some creamy Tzatzki sauce.
Sound yummy? They are incredibly tasty to say the least!
They are a popular sandwich found in many takeaways here in the UK. Along with a lamb/beef version.
I prefer to make them at home so that I know exactly what goes into them. (I have seen too many horror stories on the television about the cleanliness in these types of establishments!!)
They are really a very easy sandwich to make and quite quick if you do a bit of planning ahead of time.
Today I used chicken thighs which I had marinated in a fabulously tasty, garlicky, yogurty, oregano rich marinade.
You want to plan ahead a bit as you will want to marinate the chicken for a while before grilling it. Ideally about 12 hours, but certainly no less than 2 hours.
This makes it the perfect quick supper for a week night. Just pop the chicken into marinate while you are out all day at work or school or whatever and then pop it onto the grill when you get home!
Along with the grilled chicken you will need Tzatziki sauce. This is a cool cucumber/yogurt sauce.
You can use a good ready made one, but it is really quite simple to make your own, and infinitely tastier!
You also will want a simple salad garnish. Tomatoes, cucumber, red onions, parsley.
You can mix all of this together with some seasoning and just spoon it on, or you can leave things individually so that people can help themselves.
That is the way we do it in this house as my husband doesn't like much cucumber, but he does like the tomatoes and onions. That way he can please himself.
The chicken is simply grilled. For the most flavour you can do it on the outdoor grill (especially nice in the summer months) or you can pop it under the oven grill, or even in an electric grill.
Whatever is easiest for you and brings you joy! Let it sit for a few minutes after to settle the juices and then slice into bits, ready for layering on the flat breads.
You warm your flat breads while the chicken is resting, then dollop on some of that Tzatziki sauce, some salad fixings and the grilled chicken . . . ready to roll up, secure and enjoy!
Now that's what I call proper tasty!
Quick, easy and DELICIOUS! What more could you want???
Easy Chicken Gyros
Yield: 2 - 3
A small proportioned recipe for the smaller family. Delicious marinated chicken thighs, grilled and served wrapped in a lovely flat bread along with Tzatziki Sauce, tomatoes, cucumbers and chopped red onion. Easily doubled to feed more.
ingredients:
For the chicken:
- 4 boneless skinless chicken thighs
- 1 1/2 tsp minced garlic
- 1 1/2 TBS fresh lemon juice
- 1/2 TBS olive oil
- 1 1/2 TBS Greek yogurt
- 3 tsp dried oregano
- 1/2 tsp fine sea salt
- freshly ground black pepper to taste
For the Tzatziki:
- 3/4 of an English cucumber, deseeded, grated and squeezed to remove as much juice as possible
- 1/2 cup Greek Yogurt
- 1/2 fresh TBS lemon juice
- 1/2 TBS olive oil
- 1/4 tsp minced garlic
- 1/4 tsp salt
- black pepper to taste
You will also need:
- 2 to 3 soft Greek Flat Breads
- 1 cucumber, peeled, seeded and diced
- 1 ripe tomato, deseeded and diced
- 2 - 3 TBS finely chopped red onions
- a small handful of fresh flat leaf parsley leaves
- salt and pepper as needed
instructions:
How to cook Easy Chicken Gyros
- First put the chicken in to marinate. (You should do this at least two hours ahead of time, and up to 12 hours ahead of time. Mix together all of the marinade ingredients in a plastic refrigerator container. Add the chicken and turn it to coat on all sides. Put the lid on and then place in the refrigerator to marinate.
- To make the Tzatziki, make sure your cucumber has been squeezed quite dry, then put it into a bowl and stir together with the remaining ingredients. Set aside for about 20 minutes in order for the flavours to meld well together.
- To make the salad for the Gyros, mix together the cucumbers, onion, tomato and parsley. Season to taste with some salt and black pepper. Alternately you can just lay the ingredients out on a plate and let people help themselves.
- When you are ready to serve, heat the grill to high. Remove the chicken from the marinade, discarding any marinade. Grill the chicken on the grill for about 2 to 3 minutes per side., until golden brown and cooked through.
- Cut the chicken into pieces. Keep warm while you warm your flat breads as per package instructions.
- To serve top each flat bread with some of the Tzatziki sauce, a portion of the chicken and some of the salad. Roll up, secure and enjoy!
Oh so yummy. You can get these new Deli Kitchen Greek Flat breads at Sainsburys! They're excellent! The Canadian in me just loves messy eat with your hands food. My husband . . . he prefers a knife and fork. He is just so proper British!
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@aol.com
I am willing to guarantee that you are going to fall abso-flippingly in love with this simple cake I am sharing here with you today. GUARANTEE!
Not only is it a very simple cake to make, but it has to be one of the moistest, most flavourful cakes you could ever want to eat.
I have adapted the recipe from one I found in the book Clodagh's Kitchen Diaries by Clodagh McKenna.
I was able to purchase a copy of this second hand the other week and the day it arrived I immediately bookmarked this recipe and set out the very next day to bake it. I kid you not.
In her description of the recipe she says: "This, I guarantee, will be one of your favourite recipes in this book. Light, moist and so zingy, it will keep for up to a week in an airtight container."
I would agree with everything she said but am doubtful about the last . . . not that it won't keep in a container for up to a week, but that you will even have any left to store for a week! Seriously!
Yes, it is THAT good!
This is the moistest, most flavourful cake I have ever made.
No flour in it . . . but you can't consider it gluten free because you do need a slice of white bread made into bread crumbs . . . and the gluten would be in that . . .
I used a slice of day old ordinary sandwich bread, about 1/2 inch in thickness. I did not cut off the crusts. I blitzed it into coarse bread crumbs in my food processor.
Once again I used Dorie Greenspan's trick of rubbing citrus zest into sugar to release the flavours and aromas. This cake uses the zest of one large orange and one lemon.
Use unwaxed if you can get them, otherwise scrub them well in soapy water and then dry with a soft cloth prior to zesting.
The citrus sugar gets mixed with the bread crumbs and a quantity of ground almonds . . . I think in North America you might call this almond meal or almond flour.
You will also need a teaspoon of baking powder. Mix that all together well then you simply stir in some vegetable oil that you have beaten together with some eggs.
She didn't specify the size of the eggs that I could find. I used large and they worked out beautifully.
That's it . . . just pour it into the prepared pan and bake . . . it smells really good while it is baking. Like a citrus grove . . .
After baking you make a spicy citrus syrup using the juice of an orange and a lemon, some sugar, a cinnamon stick and a couple of cloves.
This gets soaked into the still warm cake, while its still warm . . . this is the secret to it's moist texture and amazing flavour!
Moroccan Orange Cake
Yield: 8
Light, moist and filled with lovely zingy orange flavours. This is destined to become highly placed in your arsenal of favourite cake recipes! If you can't get unwaxed fruit, simply wash the fruit you have in soapy warm water, scrubbing it gently with a brush. Dry well before using.
ingredients:
- 50g slightly stale white breadcrumbs (1 slice)
- 200g caster sugar (1 cup minus 1 tsp.)
- 1 tsp baking powder
- 100g ground almonds (1 cup plus 3 TBS)
- 200ml sunflower oil (7 fluid ounces)
- 4 large free range eggs
- the finely grated zest of 1 large unwaxed orange
- the finely grated zest of one unwaxed lemon
- Whipped cream or Greek Yogurt to serve
For the citrus syrup:
- the juice of 1 large orange
- the juice of 1 lemon
- 75g caster sugar (1/3 cup, slightly heaped)
- 1 cinnamon stick
- 2 whole cloves
instructions:
How to cook Moroccan Orange Cake
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour an 8 inch round cake tin. Line the bottom with baking paper. (I used a spring form pan.)
- Rub the fruit zests into the sugar with your fingertips until quite fragrant. Stir together with the bread crumbs, ground almonds and sifted baking powder. Whisk the oil together with the eggs. Add all at once to the dry mixture, mixing well together. Pour into the prepared pan.
- Bake in the preheated oven for 45 to 60 minutes until the cake is golden brown and a skewer inserted into the centre comes out clean. Allow to cool in the pan for 5 minutes before turning out onto a wire rack.
- While the cake is baking make the citrus syrup. Put all of the ingredients into a small saucepan. Bring gently to the boil, stirring constantly. Reduce to a simmer and simmer for about 3 minutes at which time the sugar should be completely dissolved and a thickish syrup formed. Discard the cinnamon stick and the whole cloves.
- Poke holes all over the surface of the cake with a toothpick or skewer. Spoon the hot syrup over the cake allowing it to soak in. Spoon any excess syrup back over the cake every now and then until it is all soaked in.
- Cut into wedges to serve along with some whipped cream or Greek yogurt.
She suggest serving it with either whipped cream or thick Greek yogurt.
We had it with yogurt. I had intention only of having one small taste but before I knew it . . .
This is what was staring me in the face. The devil made me do it! OH MY GOODNESS!
Subscribe to:
Posts (Atom)
Social Icons