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
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!
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
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This week I was craving a cake. Oh, we still have Christmas cake left, but I wanted cake cake. Something without raisins and currants and peel . . . just cake.
Something that I could just sit down and enjoy a slice of with a nice hot cup of herbal tea.
It didn't have to be fancy smancy . . . just pleasant and satisfying. I toyed with making a Victoria Sandwich Cake (which is our favourite cake).
I also though about making a Coffee Walnut Cake (another favourite), but they just weren't ticking the boxes of my desire.
I wanted something spicy and dense, dark and delicious. I then remembered this gingerbread cake recipe.
I have had the recipe in my big blue binder for about a bazillion years. In fact I think its been about a bazillion years since I have made it.
You cannot call it a pretty cake by any stretch. It is the ugly step sister of pretty cake.
It is like the country cousin of the city mouse. This is a cake you might be tempted to overlook when glancing upon it sitting in the glass case of a bake shop.
Were you to do so you would be making a grave mistake. This is the kind of gingerbread cake that sonnets could be written about, poems . . . novels.
This is the kind of gingerbread cake that you could imagine Meg, Amy, Jo and Beth sitting down to enjoy on cold winter's evening while the fire burns low in the grate, whilst Marmee reads to them the latest missive from their pa . . .
It is a gingerbread cake that gets more delicious with each day that it stands. Like magic it gets denser, moister . . .
It is just like magic. Trust me on this . . . just leave it sit, you will see.
This is the cake you will find yourself sneaking down the stairs to steal a smidgen of in the middle of the night. Midnight feast cake has no calories, everyone knows that!
Don't burst my bubble if that is not true.
This is the kind of cake as a child I imagined Mary Poppins picking up for Michael and Jane Banks. Decorated with shiny gold stars stuck to its surface, all wrapped up in brown paper . . .
I love the Mary Poppins Books when I was a child, did you?
Oh, I know I do have a fanciful mind. It comes from a lifetime of reading books. I come by that habit honestly.
My father inspired a love of the written word in me when I was very young . . . I can still hear his voice reading to me in my mind's eye. He would change his voice with each character in the story. It is a beautiful memory that I hold dear and close in my heart.
In any case I do hope you will bake this lovely ugly step sister of a cake. I hope that you will enjoy it.
The ginger glaze icing is quite tasty . . . and it would be lovely spread with softened butter as well, or . . . dare I suggest it, lemon curd.
Today I fancied a little bit of indulgence with a small squirt of squirty cream . . . .
They do say a little bit of what you fancy does the body and the mind good . . . I believe that's true.
Yield: 16
Deep, Dark & Delicious Gingerbread
A moist, sticky and dense slice with plenty of ginger spice!
ingredients:
- 250g butter (1 cup +1 1/2 TBS)
- 250g soft dark brown sugar (1 1/4 cup, packed)
- 250g molasses or dark treacle (9 fluid ounces)
- 300ml whole milk (1 1/4 cups)
- 2 large free range eggs
- 5 knobs of preserved ginger in syrup, chopped finely
- 375g plain flour (2 1/2 cups + 3 TBS)
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp allspice
- 1/4 tsp ground cardamom
instructions:
How to cook Deep, Dark & Delicious Gingerbread
- Preheat the oven to 165*C/325*F/ gas mark 3. Butter a 9-inch square baking tin and line it with baking paper. Set aside.
- Put the butter, sugar, and molasses into a saucepan. Cook over low heat to melt the butter and sugar. Whisk in the milk. Set aside to cool some.
- Whisk together the flour, soda, ginger, allspice and cardamom in a large bowl. Stir in the chopped glace ginger. Make a well in the centre.
- Beat the eggs into the liquid ingredients thoroughly. Pour into the well in the centre of the dry ingredients. Using a wooden spoon, stir together, gradually drawing in the dry ingredients from the side of the bowl until you have a smooth and thick batter. Pour into the prepared baking tin.
- Bake in the preheated oven for 1 hour, until well risen and firm to the touch. Do NOT be tempted to open the door prior to that time or the cake may sink in the middle. Once an hour has passed, check the cake. A skewer inserted in the centre should come out clean. If it doesn't cook for a further 10 minutes and try again. The cake is done when the skewer comes out clean.
- Leave to cool completely in the tin. Once cold remove from the tin and either wrap tightly and store in an airtight container for up to a week.
- Optional Icing - Whisk together 65g of sifted icing sugar (1/2 cup) and enough ginger syrup to give you a smooth drizzle icing. Drizzle decoratively over the cold cake.
NOTES:
Note - if you can't get preserved stem ginger, you can use candied ginger. I would say about 12 pieces, chopped finely. Instead of syrup in the glaze icing use some fresh lemon juice
I enjoyed this with a hot cup of Taylor's Spiced Apple Tea. It was definitely a "Home Sweet Home" moment and made for a great beginning to my year.
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!
I am a huge HUGE fan of the sandwich! Sandwiches are one of my absolute favourite things and if they are hot sandwiches so much the better!
I love, Love, LOVE Hot Sandwiches! Yummy! Yummy!
I've been pretty laid out with my back this past couple of weeks and have not really been cooking anything new for the most part.
The pain has been pretty bad, but finally today I feel like I have begun to turn the corner somewhat and so I decided to do a new recipe to share on here. Lemon Splits!
It's okay if you don't know what they are. I had never heard of them either before I moved here to the UK. I have always loved Lemon flavoured anything.
Those lemon puff cookies were my favourite when I was growing up. Buttery lemon flavoured crackers put together with lemon icing. If you are a lemon aficionado you will know exactly the ones I mean!
I discovered these Lemon Splits in the grocery shop about a year or so ago. What they are is plain Welsh Cakes, without the spice and raisins, put together with a layer of lemon curd in the middle. My goodness but they are some tasty.
They don't always have them in the shops however so it is hit and miss as to if you can find them or not. I looked for a recipe online but couldn't find one anywhere.
I decided to take the bull by the horns and create my own. I have made Welsh Cakes in the past. You can find that recipe here.
Welsh cakes are really good. They are like a cross between a pastry and a scone in my opinion. Buttery with a short texture and oh so tasty, especially when served with a hot bevvie!
They are a very traditional Welsh teatime treat and you will find them all over Wales. They are extremely good I have to say.
All of the teatime treats in the British Isles are extremely good. They know how to bake good things!
So what I did was make Welsh Cakes, without the spice or the raisins . . .
Just plain . . . flour, butter, sugar and an egg. You might need to add a bit of milk to the dough, but my dough was perfect without it.
In fact I had to generously dust my board and pin with flour or it would have stuck too much.
I baked them on my Pampered Chef Griddle pan. You need to heat it so that its not scalding hot and not too cool.
You can use a heavy based non-stick skillet as well. The important thing to remember is to not have it too hot, or the outside will brown too quickly and they won't be done inside.
I heated mine over medium low and once it was heated I turned it down to low. This worked well for me, about 2 to 3 minute per side did the trick.
I knew it was time to flip them over when they started looking a bit puffy on top and were golden brown on the bottom.
When they were done they were golden brown on both sides and the edges looked dry. That's the best that I can explain it.
You can of course make your own lemon curd to fill these from scratch and I have a darn good recipe that you can find here.
But a really good quality store bought one works just fine also and sometimes that's all we have time for!
These are perfect! We both enjoyed them very much, even the "so-called lemon hater". Methinks he doth protest too much personally!
He scarfed two down right away no problemo! If you really don't like lemon, these would be awfully nice sandwiched together with your favourite jam as well.
Ohh, black currant jam or jelly would be lovely!
Yield: Makes 12 to 14
Lemon Splits
prep time: cook time: total time:
Traditional Welsh Cakes without the raisins, sandwiched together with lemon curd. Don't worry if you don't have a griddle or hot stone to cook them on, they will cook perfectly find in a skillet with a heavy base.
ingredients:
- 225g self rising flour (1 1/2 cups + 2TBS)
- 110g salted butter (1/2 cup minus 1 tsp)
- 85g caster sugar (7 TBS)
- 1 medium free range egg
- Milk (if needed)
- flour to dust the cutting board
- butter to grease the griddle (optional)
- good quality lemon curd to fill
instructions:
How to cook Lemon Splits
- Sift the flour into a bowl. Drop in the butter and rub it into the flour with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the sugar with a fork. Beat the egg and stir it into the mixture to form a ball of dough, adding a splash of milk if you need it. (I did not need it.)
- Generously flour a board and then tip the dough out onto it, also generously flouring the dough. Flour a rolling pin and roll the dough out to 1/4 inch thickness. Cut into rounds using a 2 1/2 inch round fluted cutter. Re-roll any scraps and cut again, until all the dough has been used up.
- Heat a heavy grill stone or non-stick griddle pan over medium low heat until fairly hot. Brush lightly with butter if desired. (I didn't use any.) Add the welsh cakes and bake them for 2 to 3 minutes on one side. They should be golden brown on the bottom. Flip them over and bake for a further 2 to 3 minutes until golden brown on the other side. Try not to have the temperature of the griddle too high or they will brown too quickly on the outside and not be cooked in the centre. ( It was my observation that they were ready to flip over when the tops looked kind of puffy.)
- Remove from the pan with a spatula to a wire rack to cool.
- To make the lemon splits, sandwich two together with lemon curd in the centre. You can dust with some icing sugar to serve. Store any leftovers in an airtight container.
Did you make this recipe?
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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
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