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Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
One meat my husband really loves is Pork Chops. He loves nothing better. Cooking pork chops can be a bit tricky I find. There is an optimum length of time to cook them and it varies from chop to chop, depending on the type and the thickness of the chop.
In the old days people were really afraid of under-cooked pork and so had a tendency to way overcook their pork. My poor mum used to feed us chops that were so overcooked, you needed a ton of gravy or applesauce just to make them edible. Bless her . . . she meant well and had only our safety in mind. Everyone had the same fears with pork and overcooked their meat. It wasn't just her.
One thing which helps with the tenderness of chops is to brine them prior to cooking. This is a technique that I have only discovered in recent years and I have to say that it really makes a huge difference! My chops were never dry anyways, but now they are even better!
Its amazing what the magic solution of cold water, salt and sugar and an hour of time can do!
For this recipe today you will want bone in rib loin chops that are at least 1 1/2 inches thick. The reason you want them this thick is that you will be stuffing them . . .
I don't think you can get much tastier than a stuffed pork chop!
The stuffing for these is a really simple one . . . using simple ingredients. Butter softened onion and celery, with a mix of herbs . . . thyme, parsley, sage and a bit of garlic . . . some salt and pepper . . .
Mixed with some white bread crumbs and some cream to moisten everything and get it to stick together. I also add some chopped raisins for a hint of sweetness, but you can leave them out if you wish, or replace them with chopped apple, or dried apricots, or even dried cranberries. All work well.
You will want to cut a deep pocket in the brined chops. I make only a tiny incision on the fatty edge, and then move the knife around inside to carve a pocket . . . carefully. You want a sharp knife and you don't want too large of an opening. Too large and you run the risk of your stuffing bursting out during cooking.
You want all that tastiness to stay inside, which is why you want only a tiny opening on the edge. I recommend no larger than you index finger. It is quite doable, trust me on this.
Once you have the pocket cut you can stuff the chops. I pop it in through the opening and then massage it around from the outside of the chop so that it fills the whole pocket. Do take care not to let the stuffing get too close to the opening and press it well shut when you are done. You could of course close with toothpicks, but its really not necessary and it actually makes them harder to brown if you do.
Once they are stuffed you simply brown them on both sides, pop them into a baking dish and then finish them off in a hot oven. Easy peasy.
Yield: 4
Stuffed Brined Pork Chops
prep time: 1 hourcook time: 40 minstotal time: 1 hours and 40 mins
You will need thick, bone in pork chops for these (at least 1 1/2 inches thick). They are brined first for an hour prior to stuffing, browning and baking. Let assure you that all the fuss is worth it. Succulent, tender and delicious! Note you will need to brine the chops for one hour prior to starting.
ingredients:
- 1/5 litres of cold water (1 1/2 quarts)
- 3 TBS kosher or sea salt
- 3 TBS granulated sugar
- 4 bone-in rib loin chops, 1 1/2 inches thick
- (12 ounces each)
- 3 TBS butter
- 1 medium onion, peeled and minced
- 1 stalk celery, trimmed and minced
- 1/2 tsp salt
- 1/2 TBS dried parsley
- 1/2 tsp each dried thyme and sage
- 1 clove garlic, peeled and minced
- 2 sliced sandwich bread, crusts trimmed and cut
- into small cubes
- 4 TBS raisins, chopped (optional)
- 2 TBS heavy cream
- 1/8 tsp black pepper
- 1 TBS vegetable oil
instructions:
- Whisk together the cold water with the salt and sugar until both the salt and sugar dissolve. Place the chops into the mixture, making sure they are completely submerged. Leave for 1 hour. At the end of that time, remove them from the water and pat dry.
- To make the stuffing, melt the butter in a skillet over medium heat. Add the celery and onion. Cook, stirring occasionally, until the vegetables have softened. Add the garlic and herbs. Cook for a further half a minute or so until fragrant. Transfer to a bowl and toss together with the bread cubes and chopped raisins. Season with some salt and black pepper. Add the cream and mash well together until you have a fairly solid mass that you can handle easily without it crumbling too much.
- Take each chop and cut a pocket into each. Use a very sharp knife and just using the tip, puncture the chop on the fat edge, making a small opening, and then by carefully manoeuvring the tip of the knife, cut a pocket inside the chop without enlarging the cut on the edge, or poking through the surface of the chop. (This will help to make sure that the stuffing stays inside when the chops are cooking.)
- Preheat the oven to 230*C/450*F. gas mark 7. Have ready a shallow baking dish large enough to hold all four chops.
- Stuff each chop with 1/4 of the stuffing, massaging the chop on the outsides to work it through to fill the pocket entirely. (I try to keep it at least 1/3 of an inch away from the pocket incision.) Season your chops on both sides.
- Heat the vegetable oil in the skillet and brown the chops on both sides, about 3 minutes or so per side. Transfer the browned chops to the baking dish.
- Bake the chops in the preheated oven for about 20 minutes, or until the juices run clear. Remove from the oven and tent for about 5 to 10 minutes with some aluminium foil.
- Serve hot with your favourite sides.
Created using The Recipes Generator
These really are very good. Tender and delicious . . . succulent. I guarantee your family will love them. I served them with mashed potatoes, some gravy, a bit of cauliflower cheese that I had leftover from another day and some frozen peas. Todd was in pork chop heaven! Bon Appetit!
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.
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I freely confess that I am a bit of a cookie monster at heart. I do love cakes and pies, but I think cookies are one of my favourite things of all. So much so that I daren't have them in the house too often.
For fear of going overboard with the tasting. When my children were growing up I ate far too many of the first ones coming out of the oven. I could not help myself. They just got in my mouth and before I knew it I would have munched back half a dozen or so.
Yes, I am totally lacking in self control. And yes, it shows. My hips don't lie. Albeit in a far different way than the intent of that same song sung by Shakira!
One of my favourite cookies, aside from chocolate chip, has to be peanut butter cookies. I am a nut (no pun intended) for peanut butter cookies!
My favourite store boughts are Nutter Butters, and Pirate Cookies. Both because of the peanut butter flavours. I also like Maple Leaf Cookies, but they are a close second to anything peanut butter.
Homemade are always infinitedly better than store bought however. My children always had homemade cookies when they were growing up.
She didn't have time for baking. Until my sister and I got old enough to do it, there was only store bought cookies in our house, except for at Christmas time.
I was very lucky in that I was able to stay home with my children when they were growing up. I always had a plate or tin of fresh baked something awaiting them when they got home from school. Nobody complained.
These Peanut Butter Cookies turn out very much like Molasses Crinkle cookies. They are crisp and sport those same wrinkles and crinkles in them.
They are also coated in sugar prior to baking. They puff right up and then sink, which creates those lovely, tasty wrinkles.
Or course they are lovely just as is. Singularly. Enjoyed with a cold glass of milk.
But you know me, I like to add things. I like to stretch the taste boundaries. I think double cookies are great. Filled cookies. Twice the cookie, twice the fun.
Crisp and delicious and sandwiched together with some lush frosting. In this case a lush peanut butter frosting.
Creamy and delicious. And generous as well. What's the point in filling your cookies if you can't notic the filling?
What's the point indeed. If you are going to go to all the trouble of making a cookie and then an icing, and if you are going to fill them with the icing . . .
Why not be generous! What's the point in skimping. In for a penny, in for a pound has always been my motto!
So what if it squishes out a tiny bit when you bit into them. Isn't that half the pleasure of having a frosting filled cookie?
And why have double stuff in the middle unless its going to ooze out. That way you get to lick around the edges like an ice cream cone.
In this case a crisp, sugary crusted buttery peanut butter cookie. Have I tempted you yet?
Just look a that creamy filling. Knowing it is rich with peanut butter flavour makes me hungry all over again. I am using all of my willpower to try not to go over to the cupboard and get one out right now.
I found myself wondering yesterday how these would be with an added layer of raspberry jam. I resisted the impulse, but it really did tempt me to want to try it.
Peanut butter and jam is a quintessential pairing of great taste. At least to North Americans. The British don't get it. They think we're crazy.
Perhaps a bit, but what a wonderful way to go. Thinking on this it reminds me of these Peanut Butter and Jam cookies I used to make a long time ago. I haven't made them in ages.
They had a dollop of jam baked into the centres prior to baking. A peanut butter drizzle icing graced the top of the finished and cooled cookies. They had the wow factor for sure.
These do too however. Especially when fresh and served with ice cold glasses of milk. Cookies and milk. Another quintessential pairing that I love.
I really hope that you will be inspired to want to bake these lush cookies. I think you will come to love them every bit as much as I do, especially if you like the flavours of peanut butter. Peanut Butter Crinkle Cookies, filled with peanut butter buttercream.
As Martha would say, they're a good thing. A VERY good thing!
Peanut Butter Crinkle Cookies
Yield: Makes about 15 filled cookies
prep time: 10 Mincook time: 14 Mintotal time: 24 Min
A crisp and old fashioned sugar coated peanut butter cookie, put together in pairs with a lush peanut butter cream icing!
Ingredients
For the cookies:
- 1/2 cup (120g) butter, softened
- 1/2 cup (90g) smooth peanut butter
- 1/2 cup (95g) granulated sugar
- 1/2 cup (100g) soft light brown sugar, packed
- 1 large free range egg
- 1 1/4 cups (175g) all purpose flour
- 1 tsp baking soda
- pinch of salt
- More sugar for rolling
For the peanut frosting filling:
- 1/3 cup (60g) smooth peanut butter
- 2 cups (260g) sifted icing sugar
- milk as needed (about 1/4 cup or 60ml)
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple of baking trays with some baking paper. Set aside.
- Cream both butters and the sugars together until light and fluffy. Beat in the egg until smooth. Sift together the flour, soda and salt. Stir into the creamed mixture, combining well.
- Have ready a bowl of granulated sugar.
- Shape spoonfuls of the dough into 1 inch balls. Roll in the sugar in the bowl and place onto the baking sheets, leaving about 2 inches of space between each. Press down lightly with a fork.
- Bake in the preheated oven for 12 to 15 minutes, until set and golden brown.
- Leave to cool on the baking sheets for five minutes before lifting off to a wire rack to cool completely.
- To make the peanut butter filling. Beat the peanut butter and icing sugar together with enough milk to give you a fluffy, creamy and smooth mixture.
- Sandwich the cookies together in pairs with some of the icing in the middle.
- Store any leftovers in an airtight container.
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! 
This isn't a supper dish for the faint of heart . . . it is loaded with calories, but once in a blue moon it's nice to treat yourself to something special like a Croque Madame.
And just what is a Croque Madame? Well . . . it's a Croque Monsieur with a fried egg on top . . .
A Croque Monsieur is a glorified ham and cheese toastie! Only the french could make a ham and cheese toastie more decadent and tastier than it is . . .
They have added a layer of rich bechamel to the top, grated Parmesan over the top and then popped it under the grill. until the bechamel is gilded golden brown . . .
But, it's not even an ordinary cheese toastie . . . there is a smattering of Dijon mustard inside, thinly sliced jam . . . and gooey Gruyère cheese.
You toast that first in a skillet . . . and then you ladle the bechamel over top and pop it under the grill.
But it's not just any bechamel (which happens to be one of the easiest sauces to make and a base for many others) . . . this bechamel is flavoured lightly with thyme, Worcestershire, nutmeg (traditional) and . . . wait for it . . . brandy.
Yep . . . there is just the merest tiniest hint of brandy which will have your eaters wondering just what that elusive flavour is . . .
In France a Croque Monsieur is known as a bar snack . . . a quick bite, the name loosely translating to crunchy mister. hmm . . . tasty no matter the origins . . .
Which brings us to the Croque Madame . . .
Adding the egg is said to help it resemble a ladies hat??? Well, I don't fancy wearing a hat that looks like a fried egg, but . . .
I don't mind eating a Croque Madame, no matter what it is called.
This is a hearty lunch for even the halest of eaters. I can't imagine it being a bar snack or a quick bite for anyone . . . but as a once in a blue moon indulgence . . . it went down a real treat.
*Croque Madame*
serves 4
Printable Recipe
A traditional ham and cheese toastie, topped with béchamel sauce and a fried egg. Delicious!
5 TBSs butter
2 1/2 TBS flour
1 3/4 cup milk
1 TBS brandy
2 tsp worcestershire sauce
pinch thyme
pinch of grated nutmeg
sea salt and freshly ground black pepper to taste
8 slices of sturdy white sandwich type bread
4 tsp Dijon mustard
4 ounces of Gruyere cheese, grated
12 ounces of leftover ham, sliced
1/2 ounce of Parmegiano-Reggiano, finely grated
4 large free range eggs, at room temperature
2 tsp worcestershire sauce
pinch thyme
pinch of grated nutmeg
sea salt and freshly ground black pepper to taste
8 slices of sturdy white sandwich type bread
4 tsp Dijon mustard
4 ounces of Gruyere cheese, grated
12 ounces of leftover ham, sliced
1/2 ounce of Parmegiano-Reggiano, finely grated
4 large free range eggs, at room temperature
Melt 2 TBS of the butter in a medium saucepan over medium low heat. Whisk in the flour, whisking constantly until it begins to turn beige in colour. Slowly whisk in the milk, iin a slow and steady stream. Cook and whisk constantly until it is smooth and thickened and slightly bubbling. Whisk iin the brandy, Worcestershire sauce, thyme, nutmeg and salt and pepper to taste. Remove from the heat and set aside, whisking now and then to help prevent a skin from forming.
Position your broiler rack 4 inches from the heat and heat the broiler to high. Spread 4 slices of the bread on one side each with 1 tsp of Dijon mustard. Top with the slices ham and then the cheese. Place the remaining 4 slices of bread on top.
Melt 1 TBS of the butter in a 12 inch non stick skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, turning once, halfway through the cooking to brown the remaining side. Place on a rimmed baking sheet and repeat with another TBS of the butter and the remaining 2 sandwiches.
Melt 2 Tbs. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream; continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes.
Whisk in the brandy, Worcestershire sauce, thyme, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds; then remove from the heat and set aside, whisking occasionally to prevent a skin from forming. Ladle the bechamel sauce over top of the sandwiches. (It will run down the sides, but that's ok.) Sprinkle with the Parmigiano Reggiano. Broil until bubbling and lightly browned.
Melt the remaining 1 TBS of butter in the skillet over medium heat. Crack in the eggs and fry them sunny side up until the whites are set, but the yolks are still runny.
Transfer the sandwiches to serving plates, placing a fried egg on top of each. Sprinkle with salt and a good grinding of black pepper and serve.
I suppose if you were a vegetarian you could leave out the ham altogether and it would still be delicious. But what would you call it then???? Any suggestions??? A Croque Infante??
Oh, and the purpose of the chips??? Why to dip into that gorgeous runny yolk. Oh, I am a naughty girl. ☺
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