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
Right when this corona virus was just beginning and we were all just starting to be afraid that it would spread to the UK, I had my last Chiropracter visit in Chester city. We always treated ourselves to a lunch afterward on our walk back to the bus station. Usually at a different place each time.
On that day we decided to treat ourselves to a Yorkshire Pudding Wrap at one of the hot sandwich shops in downtown Chester. I remember feeling very paranoid about germs at the time. It wasn't a nice feeling. That was the last time we went anywhere. It was the 5th of March. The rest is history. We did enjoy our sandwiches however. They were very good indeed.
The ones we had on that day were turkey ones, with stuffing, cranberry sauce, etc. I decided to recreate them in our home today using what I had in the house. Leftover roast beef, leftover roasted vegetables, peas, leftover gravy, etc.
I cut my regular recipe for yorkshire pudding down in size and baked it in a jelly roll tin. Because it was spread out quite a bit, it didn't rise quite as high, which is what I wanted. I rolled it up in a clean tea towel as soon as I took it from the oven for a few minutes to soften it and make it a bit more pliable for wrapping purposes. This worked very well.
I then cut it half crosswise to make two smaller wraps. I spread each half with a quantity of horseradish sauce and grainy mustard and then I started layering.
First heated roast beef. You want to cut it very thin for this purpose. You can season it a bit with some salt and pepper if you like.
Onto that I layered on the leftover and heated cooked veg that I had. Roasted potatoes, cut into smaller bits, roasted parsnips, carrots, cabbage . . . baby peas, roasted onions . . .
Just use what vegetables you have. You don't need a lot really, just a tiny bit of each scattered over your roast beef . . .
A bit of gravy got drizzled on top and then I rolled them up tightly. In town you can eat these in a parchmen wrapper and yes they are messy.
Here at home, we ate them on plates, with knives and forks and some homemade coleslaw on the side, coz . . . that's how we roll.
Of course there was extra gravy for drizzling over top. You just have to have some gravy drizzled over top. Just look at that tender roat beef, those crispy roasted potatoes, parsnips, peas . . . carrots . . .
It was nigh on impossible to eat these out of hand. We didn't even try . . .instead we gobbled them up with knives and forks.
There were little utterances of glee in between mouthfuls . . . and why not. These were delicious!
Yield: 2
The Yorkshire Pudding Wrap
Leftovers from a roast dinner, heated and wrapped in a flattened yorkshire pudding. Scrumptiously tasty!
Ingredients:
For the pudding wrap:
- 110g plain flour (3/4 cup)
- 1/4 tsp salt
- 1 large free range egg
- 250ml milk (1 cup plus 2 tsp)
- oil to cook
You will also need:
- 1/2 pound of cooked roast beef, sliced thin and heated
- a quantity of leftover cooked vegetables, heated (carrots, swede, parsnips, onions, cabbage, peas, etc.)
- 2 TBS horseradish sauce
- 1 TBS grainy mustard
- salt and pepper to taste
- leftover beef gravy, warmed
Instructions:
- Whisk all of the ingredients for the pudding wrap together in a bowl until smooth. Let stand at room temperature for 10 minutes while you preheat the oven to 220*C/ 425*F/ gas mark 7.
- You will need a jelly roll tin, approximately 12 inchs by 17 inches. Pour a quantity of oil into the pan, about 1 1/2 TBS. Put the pan in the oven to heat. Once the oil has heated pour in the yorkshire pudding batter and return the pan to the oven. Cook for 20 to 25 minutes until risen and golden brown.
- Have ready a clean tea towel the size of the pan.
- Warm your roast beef, gravy and vegetables.
- When the pudding is done remove it from the tin, flipping it onto the tea towel. Roll it up tighly from the short end, and leave it for a few minutes. Unroll and then cut it in half crosswise so that you have two pieces of pudding 12 inches by 8 1/2 inches in size.
- Spread each piece with 1/2 of the mustard and horseradish sauce., followed by the thinly sliced beef, warmed vegetables and a bit of gravy drizzled on top. Roll up and serve. Pass some extra gravy on the side if desired.
I couldn't finish mine actually. Mitzie didn't mind. My loss was her gain. She loves a good roast dinner, minus the onions and the potatoes! Do yourself a favour the next time you have leftovers from a roast dinner and make yourselves some of these delicious wraps! They are Mmm ... Mmm ... Good!
One thing we used to really love mom to put in our lunches when I was growing up were deviled ham sandwiches. Deviled Ham was a type of meat paste that came in a can, but it was different from other canned meat pastes in that it came wrapped in white paper with a fancy red devil printed on the outsides.
We loved it. It was a bit spicy and salty and we just thought of these sandwiches as being very tasty. I am not sure if there is anything here in the UK that is the equivalent of it. If there is I have not found it.
I usually make my own and today I used some of the leftover ham from our Easter dinner to do just that. It is a very simple thing to make if you have a food processor. I am not sure you could get the ham fine enough otherwise although you could certainly try.
I think you might could with a really sharp knife, but it would take some time, chopping and re-chopping it to get the right consistency. If you have a food processor, I would definitely use that.
Even so you need to chop the ham up into a smaller pieces anyways. I cut my ham into thin slices with a sharp knife and then slivered the slices before popping it into the food processor. I used my small processor. It worked really well.
A small amount of softened butter adds to the richness of this spread. Making it even creamier. Don't use cold butter. It won't amalgamate as well. You need it to be softened. This gets blitzed with ham just until both are well mixed together and you cannot tell where one starts and the other ends.
Once that has happened it is only a matter of scraping it into a bowl and then adding a few more ingredients to add to the pleasure of this tasty spread.
Mayonnaise and mustard. I use real mayonnaise and Dijon mustard. The Dijon provides lots of flavour and heat and the mayo adds to the creaminess.
Sweet pickle relish. Now that is not something which is readily available here in the UK.
The closest thing I have found to it is this.
This is what I normally use however. I buy it from an American supply shop and it lasts for quite a while in the refrigerator. We enjoy it on hotdogs and burgers, etc.
If you can't get that then I suggest you get some sweet pickles (Mrs Elwood makes good ones) and chop them really fine. Or just leave them out entirely. Its your choice.
It goes without saying that you will not need any salt in this spread, the ham is salty enough, but you will need a few other things. I like to use plenty of ground black pepper, and then I add a touch of ground allspice for authenticity, and some cayenne pepper for heat.
There is not enough of any of them to be truly discernable, just enough to give you a hint of flavour and to be honest it wouldn't taste truly authentic without them.
While I am very happy to enjoy my Deviled Ham on crackers or crisp breads, Todd enjoys his in a sandwhich. This goes very well in a sandwich. Nothing else needed, just lightly buttered white bread and then a nice layer of Deviled Ham. Scrumdiddlyumptious!
Deviled Ham Spread
Yield: 16
This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect.
Ingredients:
- 3/4 pound of roast ham, thinly sliced and then cut into 1/2 inch pieces
- 4 TBS unsalted butter, softened
- 5 TBS real mayonnaise
- 3 TBS Dijon mustard
- 2 TBS sweet pickle relish
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp ground allspice
Instructions:
How to cook Deviled Ham Spread
- Put your ham into the bowl of a food processor and blitz several pulses until coarsely chopped. Drop in the butter and blitz again, pulsing until the ham is finely chopped and the butter has been thoroughly mixed in.
- Scoop the ham into a bowl. Stir in the remaining ingredients, combining all well together. Cover and chill for at least half an hour before serving.
- This will keep up to three days, covered and refrigerated.
This makes about 2 cups of deviled ham. I don't recommend freezing it, but you can quite successfully cut the recipe in half. I have done so myself without any problems. It will keep a few days in the refrigerator however. I have never had to throw any of it away as it always gets used up quickly. Very moreish.
One place we always liked eating at back home were the small mom and pop diners! You always knew you were going to get a decent and tasty meal, as well as good value for your money.
My ex would always get a club sandwich with chips, and I would either get a BLT or a Western Sandwich. Or we would both get a hot turkey sandwich, depending on our mood. These were our favourites!
Chicken is one of our favourite things to cook and eat here in my English kitchen. No small wonder as it is not only economical, readily available but also very versatile, not to mention delicious.
It makes for a wonderful canvas for just about anything you want to add to it. I thought it would be fun today to showcase ten of my favourite chicken recipes.
I am pretty positive you will find something in this list that your family is sure to love and I hope that these will become favourites of yours also.
This is by no means all of my favourites. With over 300 chicken recipes on here it would have taken me a long time to do an extensive list. Lets just say that if it made this list, you can be pretty sure that its an excellent recipe!
Swiss Style Chicken. Filled
with lovely flavours. This is a very simple dish. Tender moist chicken
topped with a creamy mushroom sauce and gruyere cheese.
Delicious served with baby peas and homemade roasted oven wedges.
Chicken & Corn Chowder. We love this easy and delicious recipe which has been pleasing my family for years and years.
It makes for a really wonderful supper on a cold day, served with some buttered bread on the side.
Sweet and Sour Chicken Balls. Light and crisp battered chicken chunks and flavourful with a beautiful sauce, I could eat these lovely sweet and sour chicken balls every night of the week.
This
may seem a bit convuluted and lengthy, but if you are organized, it
happens quite quickly and it worth every ounce of effort. These are as
good as any you might find in a restaurant. You can make the sauce the
day before and just reheat it when you need it.
Garlic Chicken & Rice. This dish
is soft of like an oven baked pilaf. Nice and garlicky and filled with
lots of bits of chicken . . . . and don't hate me . . . cheese.
Yes, I
DO love my cheese, and so does Todd. I will not apologise for that.
Street Cart Chicken and Rice. This might look like a lot of work, but this goes together very easily
and deliciously! I promise you. Put the chicken in to marinade before
you do the rice, etc.
Once you have everything ready, the final dish
goes together lickety split and is oh sooooo delicious!
Smothered Chicken. This
delicious chicken dish only tastes high in fat and calories. This is
the ultimate in comfort food, but its actually low in fat, calories and
carbs.
Diabetic friendly. Serve with brown rice if you are diabetic,
otherwise it goes very well with mashed potatoes
Grilled Chicken Caesar Salad. With crisp romaine lettuce, flavourful grilled chicken, garlic croutons, plenty of cheese, bacon and that fabulously rich Caesar dressing, this always goes down a real treat!
BBQ Chicken Sandwich. Tangy sauced tender chicken served in a toasted Brioche Bun with plenty of coleslaw. It doesn't get much better than this!
Chicken & Sesame Noodles. A variation on my Simple Sesame Noodles recipe with a slightly sweeter, tangy spicy sauce . . . and the addition of
chicken.
I've also added red peppers for some colour. In truth I
could eat this every day of the week. I do sooooo love pasta.
Roast Chicken with Lemon & Garlic. I have a lot of roast chicken recipes on here, but this is my absolute favourite one. Juicy and tender with a flavourful gravy. Chicken, lemon and garlic are the holy trinity of good taste!
And there you have it, ten of my all favourite chicken recipes. I could have picked a bazillion of them, but this is the creme de la creme of the crop!
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