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 person who just loves Turkey. I could eat it any time, any where, any how! Living on my own, having a turkey dinner can be somewhat of a challenge because unless I am having company, a turkey is just too much for me to cope with.
When my children (I have five) were growing up, their father and I would often hop over the border to the US and pick up turkeys to put in the freezer. They were cheaper and you could bring back one for every person in the car. Not that we ever did, seven turkeys is a bit much for anyone, but we did always bring back 3 or 4 for the freezer.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
I love American turkey. I confess I never had a dry one. They were always exceptional. But I digress. Cooking a whole turkey just doesn't happen for me anymore.
I do often see turkey pieces in the grocery store though and the other day I picked up a package of two turkey thighs, Butterball with the idea in mind that I was going go cook and enjoy them. I have always loved the dark meat of the turkey most of all!
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
I decided I wanted to cook them in my air fryer. Who wants to heat up the oven for two turkey thighs? Not me!
OH, and now the days are warmer, who wants to heat up the oven anyways if you can possibly get away without having to. The air fryer is the way to go!
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
Turkey is such a versatile and flavor filled meat. Why should it be reserved just for the holidays? I say we should cook it more often. In the UK you could often buy small boneless turkey breast roasts, or turkey steaks, ground turkey, etc.
They don't seem to do that here. The smallest bits I have seen are these bone in thighs, and half breasts. You can also get ground turkey, which makes fabulous turkey burgers.
I love turkey burgers. I'll choose one of them over a beef burger any day! One of my favorites are these Cheddar and Spinach Turkey Burgers. They are so darned good! Flavorful and juicy!
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
I borrowed this recipe for cooking turkey thighs in the air fryer from a blog called Whole Lotta Yum, and adapted it for use and with dual measurements/temperatures both in North America and in the UK.
I am still really just learning how to use my air fryer and the first time I cook anything in it I like to have some guidance. Her recipe worked very well, with perfect results.
.JPG "herbs de provence")
I had everything in the kitchen to make the recipe with the exception of Herbs de Provence. I would not let that little thing stop me however. I simply made my own mixture up.
I love making my own spice and herb blends. I have included the recipe to make your own Herbs de Provence in the recipe notes! It worked a charm and is so beautifully fragrant.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
WHAT YOU NEED TO MAKE CRISPY HERB TURKEY THIGHS (AIR FRYER)
Its pretty simple really, aside from the air fryer. You kinda do need one of those, although for sure these could be cooked in the oven. It will just take appreciably longer!!
- 2 to 3 turkey thighs (1/2 pound each) skin on, bone in
- 2 TBS light olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Herbs de Provence (see note)
- 1 TBS butter, melted
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
The original recipe called for garlic salt. I don't keep garlic salt in the house, but I do always have garlic powder, so I used half salt and half garlic powder.
As I said, I made my own Herbs de Provence. I did not use the lavender flowers in the recipe. I confess I am not overly fond of eating lavender.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
She specified olive oil in her recipe. I don't waste extra virgin olive oil in cooking unless I know it is going to make a big difference in the end result flavor-wise. I tend to use light olive oil, which is still olive oil, but not from the first press.
I save the good stuff for other things.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
HOW TO COOK CRISPY HERB TURKEY THIGHS (AIR FRYER)
I love air fryer cooking. It is so simple and straight forward. If you follow these instructions and timings you should have perfect results!
Begin by preheating your air fryer to 370*F/187*C for 5 minutes.
While the air fryer is preheating, whisk the olive oil and all of the seasonings together in a small bowl to combine.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
Pat the turkey thighs dry on both sides with some paper kitchen toweling. This will help to get the skin really crispy. Brush them well on both sides with the herbed oil and then place into a lightly oiled air fryer basket, skin side down.
Air Fry for 10 minutes at 370*F/187C. Carefully flip them over. Air fry for a further 15 to 20 minutes until cooked through and the juices run clear. The internal temperature should be at least 165*F/74*C. (180*F/85*C is better and the meat will be even more tender.)
Brush with the melted butter and leave to rest for 10 minutes before slicing and serving.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
And that's it. Done! These were so delicious. Succulent and beautifully flavored with a lovely crisp skin. I served them simply with some potato salad and coleslaw for the perfect summer supper.
Of course I did not eat both of them myself. I ate about 2/3 of the smaller one. The rest I have refrigerated to use in a casserole over the next day or so. Or maybe even a hot sandwich. It all depends on my mood!
I any case I highly recommend cooking turkey thighs in the air cooker. They were excellent!!
Crispy Herb Turkey Thighs (Air Fryer)
Yield: 3 to 4
Prep time: 5 MinCook time: 30 MinInactive time: 10 MinTotal time: 45 Min
Crispy skinned, well flavored and super tender inside. Done in a little more than half an hour, not counting resting time. These are fabulously tasty!
Ingredients
- 2 to 3 turkey thighs (1/2 pound each) skin on, bone in
- 2 TBS light olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Herbs de Provence (see note)
- 1 TBS butter, melted
Instructions
- Preheat the air fryer to 370*F/187*C for 5 minutes.
- Whisk the olive oil and all of the seasonings together in a small bowl to combine.
- Pat the turkey thighs dry on both sides with some paper kitchen toweling. This will help to get the skin really crispy. Brush them well on both sides with the herbed oil and then place into a lightly oiled air fryer basket, skin side down.
- Fry for 10 minutes at 370*F/187C. Carefully flip them over. Air fry for a further 15 to 20 minutes until cooked through and the juices run clear. The internal temperature should be at least 165*F/74*C. (180*F/85*C is better and the meat will be even more tender.)
- Brush with the melted butter and leave to rest for 10 minutes before slicing and serving.
Notes
You can easily make your own Herbs de Province. Take 1 TBS fennel seed and 2 TBS dried rosemary. Grind to a powder in a spice grinder or mortar and pestle. Stir in 1/4 cup dried thyme, 3 TBS dried marjoram, 3 TBS summer savory (optional), 1 TBS dried tarragon, 1 TBS dried basil, 1 tsp dried chervil (optional), 1 tsp dried mint, and 1 tsp dried food grade lavender flowers (optional). Mix well to combine and store in a dark place in an air tight container for up to six months.
Thanks so much for visiting! Do come again!
Mostly I have spent time in Maine however. When I lived in New Brunswick we were always skipping across the border to go shopping and whatnot. It is a state with some of the most beautiful scenery and delicious seafood in the world.
.JPG "New England Haddock Burger")
.JPG "New England Haddock Burger")
.JPG "New England Haddock Burger")
.JPG "New England Haddock Burger")
.JPG "New England Haddock Burger")
.JPG "New England Haddock Burger")
.JPG "New England Haddock Burger")
.JPG "New England Haddock Burger")
.JPG "New England Haddock Burger")
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
.JPG "New England Haddock Burger")
Usually when we went across shopping the day would include lunch or dinner at a local restaurant. Usually a Diner. I love adore New England Diners!
They serve the most delicious humble food in the most delicious and humble way! Usually their specials are written on paper place mats and stuck on the walls for all to see. At least the ones I went to were.
Beautiful meals, at affordable prices and everything is homemade. The pies . . . don't get me started on the pies.
.JPG "New England Haddock Burger")
One thing Maine is famous for (as is Nova Scotia) is their seafood. Lobster, clams, scallops, haddock. Oh my the haddock. I come from a long line of fish and chips aficionados. Seriously.
Every time someone in my family goes out to dinner or lunch at a mom and pop type of place we get the fish and chips! We, simply put, are nuts about fish and chips!
This is not fish and chips, although if you are looking for fish and chips I do have an excellent recipe here. The batter is crisp and as light as air, and the chips are beautiful. Twice fried, which is the proper way to do them.
.JPG "New England Haddock Burger")
One of the things I have always enjoyed in Maine is the Haddock Burger. They were everything you could ever want in a fish sandwich and more.
Soft toasted buns. Crisp crumb coated perfectly cooked fish. Rich tartar sauce. Plenty of sour pickles and lettuce. What more could you ask for in a sandwich? Not a lot!
.JPG "New England Haddock Burger")
We are not quite up to travelling yet. I know lots are, but Covid still has me afraid to go very far. I know, that's sad, but its me and that's just how I roll.
I tend to be overcautious most of the time anyways, but am really not feeling like taking chances just as yet.
I did want to treat myself to a New England Haddock Burger however and so I did the next best thing. If the mountain won't come to Mohammed, Mohammed must go to the mountain.
I made my own. From scratch.
.JPG "New England Haddock Burger")
WHAT YOU NEED TO MAKE A NEW ENGLAND HADDOCK BURGER
It may look like a lot, but I can promise you it isn't. Just simple ordinary things
- 2 (4 oz) pieces of fresh haddock
- 1/4 cup (60ml) buttermilk
- 1/2 cup (45g) panko bread crumbs
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- oil for frying (canola or grapeseed, about 1/4 cup/60ml)
For the tartar sauce
- 1/2 stalk celery, trimmed and finely minced
- 1 TBS finely chopped sour pickles
- 1/2 TBS prepared horseradish
- 1 TBS coarsely chopped fresh flat leaf parsley
- 1/4 tsp dry mustard powder
- 3 TBS good quality mayonnaise
- 1/2 tsp lemon juice
- salt and black pepper to taste
You will also need
- 2 Kaiser buns, toasted and buttered on the cut sides
- lettuce leaves
- sliced dill pickles
.JPG "New England Haddock Burger")
You could of course use frozen breaded fish for this, but I happen to be lucky enough to have a fish processing plant right around the corner from my house that sells fresh haddock daily. Its beautifully fresh and so delicious!
If you can get good fresh fish, I say make them from scratch.
I also like to make my own tartar sauce. It tastes infinitely better than anything from a jar. Trust me on this. Once you make your own, you will never want anything else.
I used Oh Snap crisp dill slices. I am addicted to those things. They are seriously crunchy and crisp.
.JPG "New England Haddock Burger")
HOW TO MAKE NEW ENGLAND HADDOCK BURGERS
Pour the buttermilk into a shallow bowl and add the fish, turning it to coat. Set aside to marinate for 10 minutes. Make the tartar sauce by combining all of the ingredients together in a bowl until well combined. Taste and adjust seasoning as required. Set aside.
Place the panko into another shallow bowl and mix together with the salt and pepper, tossing well together to combine.
.JPG "New England Haddock Burger")
Heat the oil in a shallow, heavy bottomed skillet. While the oil heats, remove the fish from the buttermilk, allowing any excess to drip off. Season the fish lightly and dredge it in the panko bread crumbs until thoroughly coated.
Pan fry the fish in the hot oil, cooking it for 5 minutes per side until golden brown. Do not flip until the fish is ready and golden brown on the first side. Turn carefully, but don't worry if some of the crumb falls off. Drain on paper toweling and sprinkle with a bit of salt.
To assemble slather both of the cut sides of the buns with some tartar sauce. Layer with the lettuce, pickles and fish. Sandwich together and enjoy!
.JPG "New England Haddock Burger")
I was in Haddock Burger heaven. I enjoyed every morsel of this tasty hot sandwich. The next best thing to travelling to Maine, and a whole lot cheaper. I really hope you will be inspired to want to make one for yourself!
Crisp potato chips or French fries would go very well on the side. As do a few extra pickles!
New England Haddock Burger
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These tasty sandwiches go down a real treat, with their soft toasted buns, crisp perfectly cooked fish, tangy homemade tartar sauce and crunchy dill pickles!
Ingredients
- 2 (4 oz) pieces of fresh haddock
- 1/4 cup (60ml) buttermilk
- 1/2 cup (45g) panko bread crumbs
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- oil for frying (canola or grapeseed, about 1/4 cup/60ml)
For the tartar sauce
- 1/2 stalk celery, trimmed and finely minced
- 1 TBS finely chopped sour pickles
- 1/2 TBS prepared horseradish
- 1 TBS coarsely chopped fresh flat leaf parsley
- 1/4 tsp dry mustard powder
- 3 TBS good quality mayonnaise
- 1/2 tsp lemon juice
- salt and black pepper to taste
You will also need
- 2 Kaiser buns, toasted and buttered on the cut sides
- lettuce leaves
- sliced dill pickles
Instructions
- Pour the buttermilk into a shallow bowl and add the fish, turning it to coat. Set aside to marinate for 10 minutes.
- Make the tartar sauce by combining all of the ingredients together in a bowl until well combined. Taste and adjust seasoning as required. Set aside.
- Place the panko into another shallow bowl and mix together with the salt and pepper, tossing well together to combine.
- Heat the oil in a shallow, heavy bottomed skillet.
- While the oil heats, remove the fish from the buttermilk, allowing any excess to drip off. Season the fish lightly and dredge it in the panko bread crumbs until thoroughly coated.
- Pan fry the fish in the hot oil, cooking it for 5 minutes per side until golden brown. Do not flip until the fish is ready and golden brown on the first side. Turn carefully, but don't worry if some of the crumb falls off.
- Drain on paper toweling and sprinkle with a bit of salt.
- To assemble slather both of the cut sides of the buns with some tartar sauce. Layer with the lettuce, pickles and fish. Sandwich together and enjoy!
One thing I love about the warmer months is Salads! We are no longer craving the hearty sustenance that we craved all winter but are longing for lighter, fresher flavors and ways to really incorporate as much of the fresh produce available at this time of year as we can!
I am a person who enjoys salads any time of year, but in the summer months we can get a bit more inventive with them, and pasta salads are a wonderful way to do that. A tiny bit heartier than a bit of lettuce and cucumber they go really well with all of our BBQ's, Picnics, Pot Lucks and outdoor eating!
Today I am sharing some of my absolute favorite pasta salads, each one designed to bring some flavor and flair to all of your warm weather meals! Quick, easy and yes, delicious!
Be sure to scroll down to the bottom to read all of my hints and tips for making this the best pasta salad season ever!
TURKEY, SOUR CHERRY, & ALMOND PASTA SALAD - This is a lovely main dish salad. I like to use farfalle (bowtie)pasta for this, whole wheat if I can get it It has the perfect shape to use in a pasta salad. Nice and open, but with a few little pleats to hold in the dressing.
And the dressing for this salad is delicious. A homemade poppy seed dressing that is lovely and tangy from fresh lemon juice, with a bit of punch from Dijon mustard and sweetness from creamy honey.
The salad itself boasts the inclusion of cubed cooked turkey breast. You could also use chicken if you don't have any turkey. Also in the mix are dried sour cherries for a bit of sweet tartness, sharp red onions, crunchy celery and salted almonds . . . and creamy tangy Gorgonzola cheese.
ITALIAN PASTA SALAD - This fabulous salad is a small batch salad designed to feed only two people, but can be very easily multiplied to feed more! Italian Pasta Salad is actually a pretty versatile salad. Basically you can add any Italian style ingredients you wish. I used a hard Italian Salami in this version, but you could also use bite sized bits of pepperoni!
Bocconcini, fresh peppers, basil, parsley, Parmesan cheese, tomatoes, artichokes, salami and a punchy Italian dressing complete the picture. You will want to use a nice corkscrew type of pasta that helps to hug in all of that tasty dressing!
BACON & TOMATO PASTA SALAD - All the flavors of your favorite toasted sandwich in a delicious salad! With fresh cherry tomatoes, crisp bacon, spring onions and celery.
Mix that with some fusilli and a punchy creamy dressing and you have a salad combination that goes with just about anything!
GREEK PASTA SALAD - This delicious salad embodies all of the elements of a good Greek Salad with fresh crisp cucumbers, ripe tomatoes, red onions, kalamata olives, plenty of parsley and a delicious red wine herbed dressing.
Oh, and pasta twists, which while not exactly traditional, make this a fabulously tasty and hearty salad! Don't have pasta twists? Use any other pasta that will work to hug all of that fabulous red wine herby dressing and hold it close!!
TEX MEX PASTA SALAD - with red and yellow cherry tomatoes, red onions, peppers, sweet corn, avocado, coriander and black beans! Add a zippy Tex Mex dressing and Bob's your Uncle! This salad goes well with all of your BBQ favorites!
I love to use Farfalle for this one. Add some cubed cooked meat or cheese and you can easily turn this fabulous salad into a delicious main dish salad!
PASTA SALAD WITH ROASTED ASPARAGUS & TOMATOES - This is a beautiful salad which I like to make each year which showcases this lovely vegetable beautifully. I quite simply adore roasted asparagus, and it shines in this simple and quick salad, which also contains roasted cherry tomatoes, and al dente farfalle pasta.
I make a simple dressing for it by mixing some lemon mayonnaise, ranch dressing and a bit of fresh basil pesto. Tossed together and garnished with some freshly grated Parmesan cheese you would be hard pressed to find a tastier salad!
CREAMY MACARONI SALAD - this simple salad which dresses up well with a bit of crunch and colour, which you get from the liberal use of fresh vegetables here . . . celery, carrots, radishes, onion and peppers . . .
The dressing for this tasty salad is not overly mayonnaise-y . . . it's lightened a bit with the use of salad cream, and some fresh and tangy lemon juice, with just a hint of sugar to counteract the tartness of the lemon so that it doesn't smack you in the face and make your jaws ache.
BUFFALO CHICKEN PASTA SALAD - This really is an excellent chicken salad. It does pack a bit of a punch. I only add the smaller amount of hot pepper sauce. (I used Chiloula) It is plenty hot with that, but if you are a lover of really hot and spicy, do add more!
In addition there is plenty of crunch from the use of celery & carrot and some sharpness from chopped spring onions. An added creaminess comes from a hint of blue cheese. This is a great way to showcase leftover cooked chicken in a most delicious way!
PASTA SALAD PRIMAVERA - An old weight watchers favorite salad with plenty of fresh vegetables . . . cauliflower, broccoli, cherry tomatoes and red onions . . . chopped fresh basil.
There are as many vegetables in this tasty salad as there is pasta but you won't miss it. Its fabulously tasty with a beautiful punchy homemade Italian dressing and Parmesan cheese!
MACARONI COLESLAW - A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!
Not to mention crunch! I do love crunch in a salad, don't you? I also love color! This tasty combination can be as colorful as you like, depending on the coleslaw mix that you use.
FIVE RULES TO FOLLOW WHEN MAKING PASTA SALADS
1. Always make sure to use the right type of pasta shape for your particular salad. This depends on the dressing you are using. A vinaigrette dressing is suited to almost any shape, but if you are using a creamy dressing you will want to use a pasta which will hug onto and hold the dressing.
2. Take care not to over cook the pasta, or under cook the pasta. Remember your pasta will absorb some of the dressing and soften a bit upon standing, so you want your pasta to be cooked just to al dente. Crunchy under-cooked pasta is never good any time. Follow the directions included on your package of pasta to get it right!
3. Make sure you season your pasta right, which means cooking it in salted boiling water, and then tasting it when its done. If you think it needs a bit more salt or pepper then add it. Just be careful not to add too much. You cannot remove what is already done.
4. Unless otherwise directed do not dress your pasta salads while the pasta is still warm. Warm pasta will soak up all of your dressing and leave you with a dry pasta salad. You can add half of the dressing while it is still warm, but hold off on adding the remainder until the salad is completely cold.
5. Take care not to make your salad too far in advance or you will end up with a bowl of soggy pasta. Making it on the day you are actually going to serve it is a great rule of thumb to follow.
If you follow these five rules there is no reason why your pasta salads can not all be delicious and popular at any gathering!
One final rule, less is more! Don't be tempted to go overboard with either the dressing or the add ins!
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!
Subscribe to:
Posts (Atom)
Social Icons