Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date 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 really rather late climbing onto the Pulled Pork band wagon. I know it's been around for a while . . . but in all truth, until I tasted my son's fabulous sandwiches recently in Canada, I hadn't even been tempted to taste such a thing.
I think it was a consistency thing for me. I am not overly fond of pork that's well done . . . I am not sure why. When my son said he was making pulled pork sandwiches I thought to myself, here we go . . . and thought I would be polite and eat it anyways . . . but guess what?
I fell in love. Simples . . .
Totally and completely in love. In fact I fell so completely and utterly in love I found myself wondering how I had managed to get this far in life without having tasted one!
Of course I had to make them for Todd when I got home. I knew he would love them. Of course I had to put my own spin on them as well . . .
Homemade barbeque sauce . . . you know it's good. Melted cheddar, chopped spring onions and chopped dill pickles . . . even better. In fact I'd call these totally scrumdiddlyumptious!
*Pulled Pork Sandwiches*
Serves 4Printable Recipe
2 tsp salt
1/2 of a single serving can of Dr Pepper, Root Beer,
or Coca Cola
or Coca Cola
For the sauce:
2 cups tomato ketchup
1/3 cup soft dark brown sugar, packed
1 small onion, peeled and grated finely
2 TBS sunflower oil
3 cloves of garlic peeled and crushed
1 TBS cider vinegar
1 TBS tomato puree (paste)
1 TBS Worcestershire Sauce
1 tsp dried mustard
1 tsp smoked paprika
fresh ground white pepper and salt to taste
To finish:
toasted buns
butter
sliced strong cheddar cheese
chopped dill pickles
chopped spring onions
Put
the spices for the pork into a mortar and pestle and grind them fine.
Rub this mixture all over the pork, rubbing it in well. Put this into
the bottom of a slow cooker. Pour the Dr Pepper (Root Beer or Coca
Cola) around the pork. Pop the lid on and cook for 1 hour on high, then
reduce to low and cook for 6 to 7 hours until the pork is fork tender.
While the pork is cooking make the sauce. Combine all of the ingredients in a saucepan and bring to the boil. Reduce to a simmer and simmer for 5 to 10 minutes until thick and the flavours have melded well.
While the pork is cooking make the sauce. Combine all of the ingredients in a saucepan and bring to the boil. Reduce to a simmer and simmer for 5 to 10 minutes until thick and the flavours have melded well.
Once
the pork has cooked until nice and tender, remove it from the crock
pot. Scrape off any fat and discard. Using two forks, shred the pork
to your desired consistency. Return it to the crock pot along with
prepared Barbeque Sauce to your taste, stirring it all together.
Butter
and toast your buns under the grill. Top with cheese, pickles and
onions, Pop back under to melt the cheese. Divide the shredded pork
amongst the buns, close up and enjoy!
The English, especially English men, find a particular comfort in drawing closed the curtains on a leaden afternoon sky, lighting the fire and enjoying some little delicacy that they can toast and butter themselves.
Afternoon Winter Teas have the capacity to chase away the Winter blues like nothing else can . . .
"The fire was blazing brightly under the influence of the bellows, and the kettle was singing gaily under the influence of both. A small tray of tea-things was arranged on the table, a plate of hot-buttered toast was gently simmering before the fire, and the red nosed man himself was busily engaged in converting a large slice of bread into the same agreeable edible, through the instrumentality of a long brass toasting fork."
~Charles Dickens, Pickwick Papers
It was a miserable cold day yesterday Tuesday and Todd had to go into town to do some business. While he was gone I decided that I would put together a bit of an English Tea to greet him when he got home.
A Tea is not all that much work to put together for the family, and it makes a nice change from the usual fare of an Winter evening's supper. It doesn't have to be anything really fancy, and just a tiny effort is involved, but I can promise you that it will delight everyone involved!
A Tea such as this must always start with a few sandwiches. Have a rummage around the refrigerator to see what you have to hand, and ready to use. You don't need to make a bazillion of them. Yesterday I made 3 sandwiches, and a couple of small finger rolls filled with egg mayonnaise.
I did cheese and pickle, some ham with honey and Dijon mustard and I had some leftover guacamole which needed using which I put together with a bit of cream cheese and some grated cheddar. They were amazingly delicious. Crusts cut off and sliced into pretty quarters, they went down a real treat.
*Finger Sandwiches*
makes 18 to 24What would afternoon tea be without a plate of tasty sandwiches? (Choose 3 of the below fillings)
12 thin slices of white or wholemeal bread, crusts removed
room temperature butter, for spreading
sea salt and freshly ground black pepper as desired
For the egg and cress filling:
2 TBS good quality mayonnaise
1/2 tsp finely grated lemon zest from an unwaxed lemon
2 hard boiled eggs, peeled and chopped
a handful of mustard cress
For the Gentleman's Morsels:
1/4 pound shaved roasted ham
apricot jam, seived
Dijon mustard
For the Roast Beef:
1/4 pound thinly sliced rare roast beef
horseradish mayonnaise
a handful of rocket leaves
For the Parma Ham and Fig filling:
1/4 pound of parma ham
1 ripe fig
1/2 tsp balsamic vinegar
1/2 tsp olive oil
handful of rocket leaves
For the Stilton and Pear filling:
50g of Stilton cheese, thinly sliced (1/4 pound)
1 ripe firm pear
To cut sandwiches, lay your hand on top of the sandwich and lightly press down. Using a serrated knife and a gentle sawing motion, cut diagonally into quarters or lengthways into 3 fingers.
For the egg and cress sandwiches, thinly butter 4 slices of the bread. Combine the mayonnaise, lemon zest, egg and season with some black pepper, folding together well. Spread evenly on half the slices of bread. Sprinkle with the cress and top with the remaining 2 slices of bread. Cut as above.
To make the Gentlemen's Morsels., thinly butter 4 slices of the bread. Spread 2 slices with seived apricot jam. Spread the other 2 with Dijon mustard. Lay the ham evenly over top of 2 slices and top with the other 2. Cut as above.
For the Roast Beef, thinly butter 4 slices of the bread. Spread 2 slices with the horseradish mayonnaise. Top with the roast beef and season to taste. Sprinkle with the rocket and top with the other 2 slices of bread. Cut as above.
For the Parma Ham and Fig sandwiches, thinly butter 4 slices of bread and fold ham on top of two of them. Cut the fig into thin wedges, remove and discard the skin and then arrange the wedges on top of the ham. Whisk the vinegar and oil together. Season with a bit of salt and pepper. Drizzle over the figs. Top with rocket and the remaining slices of buttered bread and cut as above.
To make the Stilton and Pear sandwiches, thinly butter 4 slices of bread. Arrange the stilton over 2 slices of the bread. Slice the pear into thin wedges, removing and discarding the core, then arrange on top of the cheese. Season with black pepper, then top with the remaining slices of bread and cut as above.
When I was boiling the eggs for the Egg Mayonnaise buns, I did a few extra so that I could make some Deviled Eggs. Todd loves Deviled Eggs.
*Perfect Deviled Eggs*
Makes 12 servings
Makes 12 servings
I had a packet of Pikelets in the cupboard, so I warmed up those to have with some butter and jam. These ones were yeasted, which are a bit different to the normal ones I make from scratch, which are more like pancakes.
Either way, they are delicious. I had some Potted Stilton with Cranberries leftover from Christmas in the refrigerator, so we had that as well, and I can tell you it went down very nicely spread on my warm pikelet! I love LOVE Stilton with cranberries.
*Pikelets*
Makes 25A drop scone or pancake by any other name. Yummy.
150g of self raising flour (1 cup + 2 TBS)
1 TBS caster sugar
pinch of salt
185ml of milk (3/4 cup)
1 large free range egg
butter to brush the grill
to serve:
softened butter
preserves
Sift the flour, sugar and salt into a bowl. Beat together the milk and egg. Add all at once to the dry ingredients and whisk together until smooth. Heat a large griddle pan, or nonstick frying pan. Brush with butter. Drop the batter by tablespoons onto the heated griddle. Cook until bubbles appear on the surface and the bottom is lightly browned. Flip over and cook on the other side until golden. Allow to cool completely and serve with some softened butter and jam for spreading.
A bit of sweet and a bit of savoury . . . it all goes down well for an afternoon tea. You don't really have to make anything special . . . if you have jam tarts in the cupboard, or some nice biscuits/cookies, they will do just fine.
I had some sausage rolls and leftover Cheese, Spring Onion and Bacon Scones from the other day. So I warmed up those. You can make both from scratch, plain scones, or fruited scones are nice. I didn't have any cream or I would have made some fruited ones fresh.
These Orange and Currant Scones are the bomb!
I had a packet of sausage rolls from M&S in the freezer so they came in really handy, but its easy to make your own as well as I have done in the past.
*Joy's Sausage Rolls*
Makes a dozen
A nice cake, family style, should be the centre of the tea table. I had baked a lovely Banana Cake that I planned on serving, but I had an accident when I went to flip it onto the cooling rack.
It happens to us all from time to time, and it ended up still being raw in the middle so what a mess! The edges were very tasty but it was no Tea Table Centrepiece. It would be great in a trifle however (the cooked bits.)
This is what it should have looked like. The recipe was adapted from a book I got recently called Fika and Hygge by Bronte Aurell. FABULOUS book!
*Swedish Banana Cake*
Makes 8 - 10 servingsI Knew then that I wouldn't have time to bake another cake from scratch, so I gave Todd a quick buzz on his mobile and asked him to bring us home a Victorian Sponge from M&S. It was actually quite good for a store bought cake. Here is my recipe for one you can bake yourself from scratch and I can tell you that it is very very good.
*Traditional Victorian Sandwich Cake*
Makes one 7 inch cake
Makes one 7 inch cake
Popular during the reign of Qyeen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking! Don't be tempted to use all butter. This is one recipe that is better for the use of a mixture of butter and margarine.
85g butter, softened (6 TBS)
85g soft margarine (6 TBS)
but your cake won't be as light in texture)
170g caster sugar (1 cup)
1/4 tsp vanilla extract
3 large free range eggs, beaten
170g self raising flour (a scant 1 1/2 cups)
To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top
Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.
Cream the butter, margarine, sugar and vanilla together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, leveling off the surface. Make a slight dip in the centre of each.
Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.
Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using). Place the other cake on top, pressing down lightly. Dust with icing or caster sugar and serve.
Don't you love my tea cosy? I made it myself recently.
I found the pattern here.
Of course afternoon tea requires cups of hot tea to wash down all your sweets and savouries with. We don't do black tea ourselves, so we had ginger and lemon tea, which was also very nice.
*How To Brew The Perfect Cup of Tea*
- Use a good quality loose leaf or bagged tea
- This must be stored in an air-tight container at room temperature
- Always use freshly drawn boiling water
- In order to draw the best flavour out of the tea the water must contain oxygen, this is reduced if the water is boiled more than once.
- Measure the tea carefully
- Use 1 tea bag or 1 rounded teaspoon of loose tea for each cup to be served, plus one for the pot.
- Allow the tea to brew for the recommended time before pouring
- Brewing tea from a bag in a mug? Milk in last is best .
"Tea! Thou soft,thou sober, sage, and venerable liquid, thou female tongue-running, smile-smoothing, heart-opening, wink-tipping cordial, to whose glorious insipidity I owe the happiest moment of my life, let me fall prostrate!"
Colley Cibber, The Lady's Last Stake, 1708
And there you have it. A Winter's day mood brightener for two.
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 debated on whether to show you this Maple Oatmeal Bread recipe for the bread machine when I took it out of my bread machine or not. It looked so bumpy and irregular. And then I tasted it.
This is the BEST tasting loaf of bread I have ever made in my bread machine, bumpy and irregular looking or not! She may not be the prettiest loaf ever, but she sure is the tastiest!
To be honest, I am in love. Purely and simply in love. This bread has the nicest flavor with a lovely crisp crust, and such a beautiful tight crumb.
I thought because it was nobbly looking on top that meant it might be dry, but it is quite the opposite!!!
.JPG "Maple Oatmeal Bread")
I dare say did I make the loaf on the dough setting and then shape and bake it in a regular oven and loaf pan it might be a lot prettier, but, you know? I really hope you don't judge this book by its cover because if you did, you would be missing out on something really special.
All of the nobbles and crannies on top just add to the tastiness of it. That's my story and I'm sticking to it!
.JPG "Maple Oatmeal Bread")
The recipe is one which I adapted from one of my favorite bread machine cookbooks, "The Bread Lover's Bread Machine Cookbook", by Beth Hensperger. Every single loaf I have made from this book is excellent.
This is no exception. It is wholesome and toothsome and really delicious!
.JPG "Maple Oatmeal Bread")
WHAT YOU NEED TO MAKE MAPLE OATMEAL BREAD
Simple everyday ingredients, and perhaps a few surprises!
- 1 1/3 cups (318g/308ml) buttermilk
- 1/3 cup (80ml) pure maple syrup
- 2 TBS butter, cut into pieces
- 1 tsp salt
- 3 cups (298g) bread flour
- 3/4 cup (60g) rolled oats
- 1 TBS vital wheat gluten
- 2 1/2 tsp bread machine yeast
.JPG "Maple Oatmeal Bread")
Try to use a Maple syrup which is specific for cooking/baking with. This will be a "B" grade syrup and has a more pronounced maple flavor.
I like to use the large flake rolled oats. They have a lovely toothsome texture and flavor.
The flour I used is Anita's 60/40 baker's blend flour, which I buy on Amazon. Its organic, non GMO, Kosher and made in Canada and is a perfect blend of enriched wheat flour, sprouted whole wheat flour, sprouted spelt flour, and sprouted rye flour. It makes for a very tasty loaf.
.JPG "Maple Oatmeal Bread")
I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without it.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.) Again, I buy mine on Amazon.
.JPG "Maple Oatmeal Bread")
HOW TO MAKE MAPLE OATMEAL BREAD (BREAD MACHINE)
I love making bread in the bread machine. It always turns out beautiful, well maybe a bit ugly, but is also the perfect size for me to use.
Place all of the ingredients in your bread machine according to the manufacturer's instructions in the handbook which comes with your particular machine. (In mine you put the yeast in the bottom, then flour, etc. finishing with the wet and butter.) Take care not to let any salt touch the yeast.
Set crust on dark and program basic cycle. Press start. Remove from the bread machine as soon as the baking cycle ends, placing it on a wire rack to cool.
Leave to cool to room temperature before slicing.
.JPG "Maple Oatmeal Bread")
Just look at that beautiful tight crumb. Is that not the perfect texture for a bread? I loved this bread. It has a lovely wholesome flavor and a bit of a tang from the buttermilk.
It is not too sweet, with only a slight flavor and sweetness from the maple syrup. I love the crisp crust on this. Do make sure you set your crust to dark!
.JPG "Maple Oatmeal Bread")
If you are wanting to read all of my hints and tips for making bread in the bread machine, check out my post here. You can't go wrong!
This bread makes beautiful toast. That's what I had after church for my lunch today. A nice hot slice of well buttered toast. It was so delicious!
.JPG "Maple Oatmeal Bread")
It would also be very delicious serve with a hearty bowl of soup or chili. Yes, even a tasty bowl of stew, beef, chicken or otherwise.
I think it would also be perfect served with some ham and baked beans! That's how I am going to enjoy some for my supper!
.JPG "Maple Oatmeal Bread")
I just love using my bread machine. If you do as well, you might also enjoy these tasty bread recipes:
FRENCH SANDWICH PAIN AU LAIT - Perfect for making sandwiches. Beautiful texture, flavor and crumb.
INSTANT POTATO BREAD - This sturdy loaf uses instant potato flakes for a beautiful dense bread that is perfectly at home on the supper table. It has a beautiful crumb and a crisp crust. The interior of the bread is moist, fluffy and dense. And the flavor is amazing. In short it is perfect!
Yield: 1 loaf
Maple Oatmeal Bread
Prep time: 5 MinCook time: 4 HourTotal time: 4 H & 5 M
She might not be pretty, but this bread machine loaf of bread is probably the most delicious bread I have ever made in my bread machine. Filled with the goodness of oats and a light maple flavor, not to mention a tang from the buttermilk.
Ingredients
- 1 1/3 cups (318g/308ml) buttermilk
- 1/3 cup (80ml) pure maple syrup
- 2 TBS butter, cut into pieces
- 1 tsp salt
- 3 cups (298g) bread flour
- 3/4 cup (60g) rolled oats
- 1 TBS vital wheat gluten
- 2 1/2 tsp bread machine yeast
Instructions
- Place all of the ingredients in your bread machine according to the manufacturer's instructions in the handbook which comes with your particular machine. (In mine you put the yeast in the bottom, then flour, etc. finishing with the wet and butter.) Take care not to let any salt touch the yeast.
- Set crust on dark and program basic cycle. Press start. Remove from the bread machine as soon as the baking cycle ends, placing it on a wire rack to cool.
- Leave to cool to room temperature before slicing.
Thanks so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons