We love chicken in this house. I think that the thigh meat is my favourite, as it is so moist and succulent . . but I am really fond of the breast meat as well. It's so very versatile and is a very palatable canvas to paint on with a variety of flavours.
Cooking them can be really tricky however. They are incredibly lean, which makes them the dieter's dream . . . however that very positive quality also means that you have to be really careful not to over cook them. There is nothing more blah than an over cooked, dried out . . . chicken breast. On their own they don't have a lot of flavour any way . . . so if you cook the life out of them, you might as well be eating cardboard.
With correct timing and little tricks like leaving the skin on can make the world of difference however. You don't have to eat the skin, but it does help to prevent them from drying out, and in this case, helps to hold in a delicious creamy cheese filling, which not only flavours the chicken meat, but also helps to keep it moist.
Just look at how moist and tender that chicken is. Beautiful. Stuffed with cheese and baked on top of a pile of super thin roasted slices of potato, all crisp on the edges and golden brown . . . with a side of pan roasted cherry tomatoes, this is a meal that pleases on many levels . . .
Crisp skinned, tender juicy chicken flavoured with herby cheese . . . so succulent . . . roasted crisp potato slices . . . and melting tomatoes. An almost holy trinity of beautiful flavours and textures which is sure to become a firm and much requested favourite amongst your family members. Simple, easy and oh-so-tasty!
*Cheese Stuffed Chicken with Roasted Potatoes and Cherry Tomatoes*
Serves 4
You will want chicken breasts with the skin on for this simple one pan supper. Delicious, easy and there's not a lot of washing up at the end of it.
4 skin on Chicken breasts
3 large potatoes, washed, dried, peel or not as desired
3 TBS olive oil
300g cherry tomatoes on the vine (about 3/4 of a pound)
1 packet of herby creamy cheese (I like the Boursin, garlic and herb)
Preheat the oven to 220*C/425*F/ gas mark 7.
Line a deep roasting tin with some baking parchment. Cut the potatoes into thin slices. Lay them out on the baking paper. Drizzle with the 2 TBS of the olive oil. (If you can get the lemon flavoured olive oil, it's really nice in this). Season with some sea salt and cracked black pepper. Toss together and spread out again and then roast them in the oven for 20 to 25 minutes.
While the potatoes are roasting, loosen the skin on the chicken breasts, without removing it. You want to create a nice pocket, with the skin completely attached on one side. Divide the creamy cheese between each breast, tucking it in under the skin and replacing the skin firmly over top of it to cover. Brush with the remaining olive oil and season lightly with some salt and black pepper. Heat a large nonstick skillet. Brown the chicken breasts in the skillet, skin side down first, cooking for five minutes per side, until golden brown on both sides.
Reduce the oven temperature to 180*C/350*F/ gas mark 4. Remove the baking tray from the oven and place the chicken over top of the potatoes. Place the tomatoes along side and roast for a further 10 to 12 minutes, until the potatoes are tender and crispy brown, the chicken is cooked through and the tomatoes are meltingly juicy and tender.
To serve divide the potatoes equally amongst four heated dinner plates. Top each portion with a piece of chicken and 1/4 of the roasted tomatoes. Serve hot.
May 26th to the 1st of June is National BBQ Week here in the UK, and with that in mind Newman's Own has put together some quick tips to help you achieve the perfect BBQ! Getting it right is never easy, but with these handy tips anyone can have a fun, stress-free and smoothly run BBQ!
Stop flipping, leave it be! - If you leave your food to sit on the BBQ for a few minutes before turning, you will get better caramelization and therefore a better flavour. It also means that the food is less likely to stick to the BBQ.
If you have a lid, use it! - "If you're looking, it ain't cooking!" - a well known phrase in the BBQ world. With the lid down your food will cook faster and more evenly, which will also prevent food poisoning from under-cooking. it also means your charcoal lasts longer or you use less gas, which means more BBQ's for the summer!
Wait 30 to 45 minutes to use your charcoal BBQ - The coals should be grey before using which means they are hot and give an even temperature. Before this, they will flame and burn your food with uneven heat distribution and not cooking in the middle.
Don't stab your sausages - Pricking the sausage may reduce the chance of it splitting but not by much. However, it will guarantee that all the juice will come out of the sausage leaving it drier and less tasty. So it's worth not stabbing them and enjoying a tastier sausage!
Don't risk under cooking - Digital thermometers are a genius invention. For under £10, BBQ-ers can easily check that their meat is cooked by measuring it's temperature.
All post-tax profits from Newman's Own products go to the Newman's Own Foundation which donates all profits to charity, with over £1 million already being donated to a wide range of charities in the UK alone and over £250 million donated around the world.
With a selection of sauces, marinades and dressings the Newman's Own products are the perfect BBQ essentials and the all new Smokin' Hot Dog Sauce will add some extra hot flavour to your hotdogs this year! If you've been inspired to get the BBQ started at home, Newman's Own has come up with some recipes to fire up your imagination.
Newman's Own Smokin' Hot Dog Sauce is available from April 2014 from Morrisins at a suggested RRP of £1.89
This hot dog sauce is a personal favourite of ours. We just love it and we love the Newman's own BBQ sauce too!
*Newman's Own Minced Lamb BBQ Skewers with Pita Pockets*
Serves 4
Printable Recipe
If you prefer, the skewers can be placed side by side on a baking sheet and cooked in an 180*C/350*F/ gas 4 oven.
For the skewers:
500g (1lb 2 oz) lean minced lamb
1 shallot, peeled and finely chopped
4 TBS Newman's Own Sticky Original BBQ Sauce
Pita Pockets:
4 pitta bread
2 tomatoes, chopped or sliced
100g (4 oz) feta cheese, crumbled or cut into small cubes
50g (2 oz) piece of cucumber, sliced or chopped
4 to 6 lettuce leaves, depending on size, shredded
a few springs of leaf coriander (cilantro)
Put the minced lamb, chopped shallot and 2 TBS of the BBQ Sauce in a bowl and stir until well mixed. Shape the mixture into small balls and thread on to 8 medium or 12 small skewers. Place in a shallow dish, spoon the rest of the BBQ sauce over the meat and cover with cling film. Chill in the fridge for several hours or overnight until ready to cook.
Lift the skewers from the dish and grill or barbecue for 10 to 15 minutes or until cooked through, turning them over once or twice and basting or brushing with any BBQ Sauce left in the dish.
Toast the Pita bread lightly on each side or warm on the barbecue. Cut a slit down one side of each pita and carefully open out to make a pocket. In a bowl, mix together the chopped tomatoes, feta, cucumber, lettuce and coriander leaves and divide between the pockets. Serve with the lamb skewers and accompany with a bowl of natural yoghurt dusted with paprika and finely chopped coriander.
Tip: When shaping the meat around the skewers, press it firmly together so it doesn't break up and fall off during cooking. If using wooden skewers, soak them in cold water for 30 minutes prior to using or cover the exposed ends with small pieces of foil to prevent them from scorching.
*Newman's Own Honey Turkey and Red Pepper Burgers*
Makes 4
Printable Recipe
Turkey mince makes mouthwatering burgers and is far lower in fat than ground beef or lamb. Add extra salad to the buns such as sliced tomatoes, onion rings or cucumber slices according to pertsonal taste.
500g (1 lb 2 oz) turkey mince
1 small red onion, peeled and finely chopped
1 large open mushroom, peeled and finely chopped
6 TBS Newman's own Sticky Honey BBQ Sauce
2 red peppers, deseeded and cut into thick wedges
4 sesame seeded burger buns, split in half and lightly toasted
5cm (2 inch) piece of cucumber, sliced
4 lettuce leaves
Put the mince into a bowl, add the chopped onion and mushroom and stir until mixed. add 3 TBS of the Honey Sauce and stir again until evenly combined. Shape the mixture into 4 burgers, pressing the meat together to give a firm shape - a round pastry cutter or special burger press makes the task easy.
Put the burgers on a plate, spread over the remaining Honey Sauce and cover with cling film. Chill in the fridge for several hours or overnight.
Grill or barbecue the burgers over medium heat for 10 to 15 minutes or until they are cooked all the way through, turning over half way and brushing or basting with any of the sauce left in the dish.
Grill the pepper wedges for about 5 minutes or until lightly scorched.
To assemble the burgers, layer up lettuce, pepper wedges, cucumber and burgers in the split buns and serve hot.
Tip: If you prefer you can make 8 small burgers and serve them in rolls or small buns as finger food.
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British Sandwich week is running this year from the 11th to the 17th May. To help celebrate the occasion and make the humble British sandwich just that but more special, The English Provender Co, has come up with a few lunchtime tips and tricks.
With a number of classic chutneys including Caramelized Red Onion, Ploughman's Plum, Sweet tomato & Chilli and Moroccan Spiced Chutney. the English Provender Co. has the perfect filling for the perfect British sandwich!
CHUTNEY PAIRINGS
Match up The English Provender Co's chutneys with the following suggestions to experience them all at their best:
- Caramelized Red onion - Cheddar cheese, ham and ciabatta
- Ploughman's Plum - Mature cheddar cheese and ciabatta
- Sweet Tomato & Chilli - Goat's cheese, beef and smoked ham
- Moroccan Spiced - Mild cheddar cheese and various cold meats, including roast chicken or lamb
- Apple, Pear & Fig - Blue Cheese and unsmoked ham
CONDIMENT PAIRINGS
And if chutney isn't your thing - The English Provender Co. has a selection of tasty condiments, which can be added for flavoursome meat pairings:
- Bramley Apple Sauce with Calvados - A delicious sauce made from the finest apples with a hint of apple brandy. The ultimate accompaniment for roast pork, sausages, duck or game.
- English Mint Sauce with Balsamic Vinegar - An aromatic sauce with freshly picked mint and the subtle flavour of balsamic vinegar. A natural choice for roast lamb.
- Grated Hot Horseradish - Add kick to your roast beef with this hot sauce. Alternatively add to crème fraiche for a hot and fiery dip. If you're partial to a Bloody Mary add some horseradish sauce for a bit of a kick!
- Redcurrant Sauce with Rosemary - A deliciously rich sauce with a touch of tasty rosemary. Pair with duck or lamb.
- Seafood Sauce with Sunblush Tomatoes - A tangy sauce to add flavour to fish, prawns or crab.
- Tartare Sauce - The perfect accompaniment for a wide range of fish dishes including salmon.
- Wild Cranberry Sauce - The classic and traditional choice for turkey.
*Grilled Apple, Bacon and Cheese Sarnie*
Make as many as you like or think you can eat
Printable Recipe
Ingredients vary according to how hungry you are or how much you like. Know only for sure that it is delicious!
two slices of sturdy bread (you choose, white, whole wheat, grainy, etc.)
cooked back bacon
a strong farmhouse cheddar cheese, cut into slices
a granny smith apple, washed, cored and cut into thin slices
Honey Dijon mustard
softened butter for spreadin on the outsides
Take your bread and spread both slices on the insides with some of the mustard, spreading it as thin or thick as you prefer. Top one slice with the cheddar cheese and bacon. Top the other one with the thinly sliced apple. Press both slices together with the ingredients on the insides. Butter the outsides, top and bottom.
Heat a nonstick frying pan over medium low heat. Place the sandwich in, apple side on the bottom, and butter to the pan. Cook gently over low heat until the bread is nice and toasty. Flip over and toast slowly on the other side until the cheese melts.
Note - You cannot rush a grilled cheese sandwich. Slow and steady over a low temperature is the key, oh and patience. That also helps. A tasty sandwich is it's own reward!
Note: Instead of the Honey Dijon mustard why not try using one of the delicious English Provender Co's chutneys! The Apple Pear & Fig would be gorgeous!
*World's Best Bacon Sarnie*
Makes 1
Printable Recipe
I am giving the quanities to make one here, but it is easily multiplied to make much more. I know this is a bold statment, calling this the World's Best . . . but just make one and try it out. I think you'll agree! This IS the best! It will be love at first bite!
4 rashers of good quality free range organic smoked back bacon
2 slices of good quality white bread (you don't want the bread to compete with the flavours here,
only to enhance)
softened butter
2 medium free range organic eggs
1 slice of cheddar cheese (I used Simply Inspired's sliced medium cheddar with Roasted Red Onions,
fabulous darling, simply fabulous!)
Lashings of Brown Sauce (optional)
Lightly spray a large nonstick skillet with some oil and heat. Once it is hot add the rashers of bacon and pan grill them, until done to your preference. It shouldn't take too long. I like the fat along the edge to be a bit crispy, so I hold it up with the tongs so that the fat is just hitting the pan and I get it really crispy that way. Place in a warm oven to keep warm, whilst you cook the eggs. Wipe your pan out and melt a bit of butter in the pan over medium heat. Once the butter begins to foam, crack in the two eggs. Cook on one side, until the edges are just beginning to crisp, then flip it over and cook the second side for about 20 seconds. Slap on a slice of cheddar cheese, dividing it between the two eggs. Allow to melt.
Butter the bread and then place one slice on a plate, buttered side up. (You don't want to toast the bread. Part of the appeal of this sarnie is the way the bread is all soft and squishy) Top with a bit of brown sauce if using. Place the bacon on top and then finally put the eggs on top of the bacon, cheese side up. Top with the other slice of bread, buttered side down. Cut in half, kick your feet up and enjoy!
And of course all of the chutneys would be perfect with the Traditional Ploughman's Lunch. Seriously and tradtionally scrummy! In particular I would recommend their Plum & Bramley Apple as the perfect pairing!
I am a big fan of The English Provender Co's products. (Love LOVE their lemon curd and ginger lemon curd!) To find out more about them and what is available do check out their home page here.
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In the quest to use up some of those lovely sauces and mayonnaises I received in my recent sandwich hamper, I decided to make us some delicious turkey burgers the other day. We love turkey burgers almost more than we love regular burgers. No word of a lie.
I have created quite a few turkey burgers in the past . . . with Thai flavours, Mexican flavours, Spiced Chipotle, Buffalo Wing Flavours, etc. This time I wanted to do something completely different. I put my thinking cap on . . . and here is what happened next.
One of our favourite casseroles to make here, after we have enjoyed a roast turkey, is my turkey divan casserole (or chicken, you can make it with both). You know the casserole I mean, it incorporates the delicious flavours of sour cream, mayonnaise, lemon, curry, onions and broccoli cuts. Oh, and cheese, lets not forget the cheese!
I used fresh lean ground turkey and incorporated all of those flavours into a burger, but not just any burger . . . a Turkey Divan Burger!! By using some of the Hellman's Twist of Lemon Mayonnaise, chopped cooked broccoli, chopped red onions, some salt and pepper, curry powder and some grated strong cheddar (I used the dyed one this time for colour) I was able to come up with a delicious burger with all of the flavours of a Divan casserole.
It was moist and delicious . . . with a tiny bit of crunch and loads of colour from the broccoli, red onions and cheddar . . . flavours from the lemon mayonnaise and the curry powder. It was sooooo good. I topped them with an additional slice of that same rich cheddar cheese, let it melt down over that juicy burger and then I served them on toasted ciabatta buns, spread with some more of that gorgeous Twist of Lemon Mayonnaise and some shredded baby gems along with more thinly sliced red onions. These were fabulous to say the least. I hope you will give them a go!
*Divan Turkey Burgers*
Serves 4
A new take on our favourite Turkey Divan Casserole, created especially for
picnic and barbecue season! They are nice and moist and filled with a lovely blend
of delicious flavours.
1 pound of lean ground turkey
about 6 frozen broccoli florets, thawed and chopped,
and then well drained
180g of grated strong cheddar cheese (1 1/2 cups)
(I used the dyed one this time for colour)
1 small red onion, peeled and finely chopped
4 TBS Hellman's mayonnaise (if possible use the one with lemon
in it. If you can't get that, then add a teaspoon of finely grated
lemon zest)
1 tsp medium curry powder
fine sea salt and coarsely ground black pepper to taste
4 slices of strong cheddar cheese to melt over top
To serve:
4 ciabatta buns
Hellman's Mayonnaise (Lemon or toasted onion are good)
shredded lettuce
finely sliced red onions
Mix the turkey, broccoli, grated cheese, chopped red onion, mayonnaise, curry powder, salt and pepper together in a bowl to combine. Shape into 4 evenly sized patties, each about 1/2 inch thick. Heat the outdoor grill, if
using, or a large non-stick skillet. You may want to lightly grease it
so that the cheese doesn't stick.
Once hot, add the turkey patties. Cook for five minutes on one side, until golden brown and then flip over and cook for a further five minutes on the other side until golden and cooked through. The juices should run clear. Place a slice of cheese over top of each and allow it to melt.
Heat the buns in a hot oven and cut in half through the centre. Spread the bottoms with some mayonnaise and top with the shredded lettuce and red onions. Place a burger pattie on each and top with the bun tops. Serve immediately.
Deliciously different!
I was recently sent a lovely basket of some wonderful new teas by the PG Tips people. They have a whole new range of fruit, herbal and green teas! I have been enjoying them over the past month and taking notes, so that I can tell you exactly how I feel about them. There are no less than 10 new varieties and it's been a fun month!
First up . . . the Green Teas . . .
PG tips Pure Green Tea (20 tea bags)
Pure and smooth, a natural blend of the fine quality green teas from Kenya and Indonesia. Clean and delicious, this tea is an ideal addition to your daily routine. Perfect for a refreshing pause.
PG tips Vibrant Mandarin Orange (20 tea bags)
Bursting with vibrant mandarin orange flavour, this unique green tea will have you savouring every refreshing sip. Delivering a mouth-watering experience.
PG tips Fragrant Jasmine (20 tea bags)
Enjoy the delicious combination of our delicate green tea infused with the floral aroma of jasmine. Enjoy this elegant and fragrant flavour, perfect after a meal.
PG tips Zesty Lemon (20 tea bags)
A fantastic green tea infused with an intense zesty lemon flavour, this tea will bring sunshine to any day.
PG tips Juicy Raspberry (20 tea bags)
Juicy raspberry flavour combined with the fine quality handpicked green tea leaves to create a light and bright tasting tea. Surprise your friends with this unique and different taste experience.
Also included were some of their new Fruity Herbal teas . . .
PG tips Refreshing Peppermint (20 tea bags)
A clean and refreshing peppermint infusion, caffeine free.The perfect after dinner mint.
PG tips Delicate Camomile (20 tea bags)
Unwind with this delicate and natural Camomile flowers infusion. Pure and simple, perfect for a bit of me time.
PG tips Juicy Red Berries (20 tea bags)
Enjoy a juicy, rich caffeine-free blend of sweet raspberries and strawberry flavours. A fruity taste explosion in your mouth.
PG tips Smooth Red Bush & Vanilla (20 tea bags)
Authentic South African Red Bush tea with a soft hint of vanilla flavour.A perfectly smooth gentle aromatic combination, with a glorious red hearty colour. Caffeine free.
PG tips Aromatic Spices & Mint (20 tea bags)
Surprise yourself with this complex exotic infusion of fragrant mint, warming cinnamon, subtle orange and aromatic spices to give you a burst of good feeling all year round.
Spoilt for choice this was a wonderful variety of teas to enjoy and try out. Of course they all came in the lovely pyramid style bag that PG tips is famous for (designed specifically to give the tea room to infuse), except that these have a picture of that cheeky monkey attached to them. Cute.
As a mormon I do not drink black teas, but I do enjoy a nice cup of herbal tea when I want a nice cuppa. Over-all I much preferred the fruit and herbal infusions to the green tea ones, which is great news as they are caffeine free and definitely a healthier alternative to sugar packed soft drinks. The green tea range offers some lovely delicate flavours, as well as the health benefits of green tea, that are great for unwinding at the end of a long day. The fact that there are ten varieties available means that you are bound to find one that you like and you could even buy several to suit your different moods - camomile to destress, peppermint after a meal, mandarin to perk you up, red fruit for a moment of indulgence.
One way that I love to enjoy herbal teas is to make ice tea with them, especially during the warmer months. You get all the benefits of something which is cool and delicious, without any of the nasties that you find in soft drinks, and if you enjoy the fizz aspect of soft drinks, you can brew the herbal tea extra strong and then dilute it with fizzy water. Poured over ice, this makes a lovely delicious, calorie and nasty free drink!
How to make a delicious and easy Iced Herbal or Green Tea:
1. Pour 450ml (16 ounces or 2 cups) of tepid water into a jug.
2. Add a tea bag. Move it back and forth slowly several times. (Please note that you move the teabag back and forth, unlike preparing hot tea.)
3. After 15 seconds or so of moving the teabag back and forth, place the container in the refrigerator. Leave the teabag inside.
4. Chill for one hour. Take the container out of the refrigerator and remove the tea bag.
5. Fill several glassed with ice. Pour the cold tea over the ice and garnish with fruit, a sprig of mint, a slice of lemon, etc. Serve immediately.
Note: For a stronger tea add a second bag before refrigerating and dilute half and half with some fizzy water when ready to serve.
Many thanks to the people from Clarion Com. and PG Tips for sending me these lovely teas to try out. We have enjoyd them very much, but don't just take my word for it, go on out and grab a few boxes of them for yourself. They are available at all of the major supermarket in the UK now.
The Fruit & Herbal range has an RRP of £1.19
The Green Tea Range has an RRP of £1.29
Sandwich week is coming up from the 19th to the 25th May and what better way to celebrate it than enjoying a good old fashioned picnic! We British love picnics and we love sandwiches. Combining the two together puts us right in our element!
The Unilever Kitchen recently sent me a sandwich hamper containing a variety of flavour packed sauces and condiments to use in creating some delicious sandwiches including . . .
A nice jar of my favourite mayonnaise Hellman's, along with a variety of Hellmann's Mayonnaise flip top containers in A Zing of Lemon, A Spark of Chili, A Touch of Garlic, A Twist of Pepper and A Hit of Caramelized Onion. I love, LOVE these flip top bottles. They are convenient to use and to carry about in picnic baskets and for al fresco dining! Easy to use and easy to enjoy!
Also included were a variety of the Colman's sauces in flip tops (their new Fiery BBQ Chilli sauce as well as their new Chunky Burger Sauce) and some good old fashioned Coleman's English Mustard (the Toddster's favourite) and a jar of their grainy mustard.
The challenge was to enjoy some of these sauces and condiments and make good use of them for Sandwich week 2014.
The British are real sandwich lovers, which is why you will see in the shops (even newsagents) no end of variety of ready made sandwiches for purchase. I have often found however (with the exception of the ones from M&S), they are usually very disappointing, dry, dull, tasteless and half empty. It is so much better to make and take your own!
Easy and more delicious. Making your own sandwiches doesn't really take a lot of effort or time. There are a few rules I like to follow however, which help to make sure that my sandwiches are the tastiest on the block. And now yours can be too!
- Spread any sandwich which is going to have a wet filling generously with butter, and right to the edges, so as to prevent any sogginess.
- Use a sturdy bread which will hold up to the journey and standing for several hours.
- Spread the filling generously and to the edge. Helps to prevent dry corners from being discarded in the trash later on.
- Cut in half so that you have rectangles. This shape is a lot easier to pack and a lot easier to eat out of hand.
- Wrap well in greaseproof paper (wax paper) or cling film to help keep them fresh and store in a sturdy container to help keep them from becoming crushed.
- Don't forget the napkins. If you have followed my advice and generously filled them, you will quite happily need them!
I always keep tins of tuna, salmon and ham in the larder, along with a variety of condiments. That way I can always rustle up some tasty sandwiches at the drop of a hat. If we get up one morning and the weather's right . . . a picnic is only a few minutes away. These are two of our favourite sandwich fillings that I make.
*Ham Salad Filling*
Makes 2 or 3, depending on how generous you are with your filling
Printable Recipe
Savoury chopped ham, combined with some crunch, and tasty bits.
1 (200g) tin of cooked ham
(or 200g of cooked ham, chopped finely)
Makes 2 or 3, depending on how generous you are with your filling
Printable Recipe
Savoury chopped ham, combined with some crunch, and tasty bits.
1 (200g) tin of cooked ham
(or 200g of cooked ham, chopped finely)
(You will end up with roughly one cup of ham)
1 TBS good quality mayonnaise (I use Hellman's)
1 heaped tsp of mustard (Coleman's is the best)
(if you like extra texture, use a grainy one)
1 TBS sweet pickle relish
1 TBS finely chopped gherkins
1 spring onion, trimmed and chopped
freshly ground black pepper
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (Ham, mayo, mustard, pickle relish, gerkhins and onion.) Taste and add pepper as required. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve.
If taking out, wrap well and then store in a sturdy container.
1 TBS good quality mayonnaise (I use Hellman's)
1 heaped tsp of mustard (Coleman's is the best)
(if you like extra texture, use a grainy one)
1 TBS sweet pickle relish
1 TBS finely chopped gherkins
1 spring onion, trimmed and chopped
freshly ground black pepper
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (Ham, mayo, mustard, pickle relish, gerkhins and onion.) Taste and add pepper as required. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve.
If taking out, wrap well and then store in a sturdy container.
*Tuna Salad Filling*
Makes 2 or 3 depending on how generous you are with your filling.
Printable Recipe
Tasty tuna with some crunch and savoury bits.
1 (200g tin) of albacore tuna in spring water, drained and flaked
Makes 2 or 3 depending on how generous you are with your filling.
Printable Recipe
Tasty tuna with some crunch and savoury bits.
1 (200g tin) of albacore tuna in spring water, drained and flaked
(The regular sized tin. Not the smallest nor the biggest You get about
1 cup of tuna when drained)
1 TBS of lemon pepper salad cream (Or Hellman's Twist of Pepper Mayo)
1 TBS of good quality mayonnaise (Or Hellman's Zing of Lemon Mayo)
1 TBS sweet pickle relish
1 stick of celery, finely chopped
1 heaped TBS of finely chopped red onion
sea salt and freshly ground black pepper to taste
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (drained tuna, salad cream, mayonnaise, pickle relish, celery, and red onion) Season with salt and black pepper to taste. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve
If taking out, wrap well and then store in a sturdy container.
1 TBS of lemon pepper salad cream (Or Hellman's Twist of Pepper Mayo)
1 TBS of good quality mayonnaise (Or Hellman's Zing of Lemon Mayo)
1 TBS sweet pickle relish
1 stick of celery, finely chopped
1 heaped TBS of finely chopped red onion
sea salt and freshly ground black pepper to taste
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (drained tuna, salad cream, mayonnaise, pickle relish, celery, and red onion) Season with salt and black pepper to taste. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve
If taking out, wrap well and then store in a sturdy container.
Another favourite is my pressed picnic sandwiches. These will want to be started the night before you want them so that you can give them plenty of time for the flavours to meld together and blend into the perfect mix of deliciousness. Three hours will do it, but ideally overnight is best if you have the time.
You line the bottom half of the loaf with a good layer of tangy grainy mustard mayonnaise . . . and the inside of the top of the loaf with a tasty layer of soft herbed cheese. This helps to prevent the bread from getting soggy. You wrap all of those layers tightly in cling film and then compress them just so . . . and then when you are ready to pack up your lunch, just slice the compressed loaf into single sized servings. Wrap each one well and pack them into your basket ready to go.
*Pressed Picnic Sarnies*
Makes 5 to 6 servings
1 Ciabatta loaf, cut in half length wise
(If you can get them the sun dried tomato or olive Ciabatta makes for a really fun sandwich)
3 TBS grainy mustard
3 TBS mayonnaise
Garlic and Herb Boursin cheese
1/4 pound thin sliced roast turkey
1/4 pound thin sliced ham
1/4 pound thin sliced German Salami
4 slices gouda cheese
Roasted bell peppers
sliced sweet gerkins
sweet pickled jalapeno peppers (or any other hot pickled pepper you like)
chopped marinated olives
thinly sliced red onions
thinly sliced ripe tomatoes
Fresh basil leaves
Fresh rocket leaves
Spread the mustard and mayonnaise on the bottom of the ciabatta. Pull out some of the inner bread on the top half and discard. (You can blitz it into bread crumbs and freeze it for another time.) Spread the insides of the top half of the ciabatta with the Boursin cheese. Sprinkle the chopped olives over top and layer on the slices tomatoes, and some more rocket leaves. On the bottom crust of the ciabatta, layer rocket leaves and some basil leaves. Add the sliced red onions. Layer on the meats. Top with the cheeses. Add a layer of roasted peppers, gerkins, and jalapenos. Cover with top layer of ciabatta. Press down lightly. Wrap the entire ciabatta tightly with several layers of plastic cling film, making sure it is well covered. Place the wrapped ciabatta onto a chair and sit on it. (I know this sounds silly, but it's the secret to a nicely pressed sandwich!) Refrigerate at least 3 hours or overnight. Remove from the refrigerator. Cut way the plastic wrap and cut into individual sandwiches. You should get 5 or six sandwiches depending on the size of your Ciabatta! These are delicious!
Of course you don't have to go out and about to enjoy Sandwich week. There are plenty of pretty tasty things you can do right at home to enjoy them, Al Fresco . . . without leaving the comforts of home.
These grilled steak sandwiches are beautiful. You spread one slice of toasted sour dough bread with the scrummy garlic mayo . . . and then you top it with two nicely grilled sandwich steaks. Just look at those lovely char marks . . . yummo!!
You pile another slice of toasted bread with fresh rocket leaves and several deliciously caramelized slow roasted tomatoes . . . just look at them . . . all sticky and slightly sweet, garlicky, herby . . . deliciously mouth wateringly scrummo . . . You put that all together and you have a sandwich made in Heaven!! Delicious enough to be restaurant fare . . . but created and eaten in the comfort of your own home.
*Grilled Steak Sandwiches*
Serves 2
These are fabulous. You can make them as a full sandwich, or as an open face sandwich. I like them open faced myself. But Todd likes them doubled. This is a two hander!Serves 2
fine sea salt
a handful of rocket leaves
Heat your grill pan or barbeque grill over medium high heat. Brush the steaks and the bread with a bit of olive oil. Season the steaks with salt and black pepper. Grill the bread for about a minute per side until the bread is toasted and you have some nice grill marks. Remove and set aside. Keep warm. Add the steaks and grill them until done to your likeness. (Two minutes. We like ours rare. ) Turn them a quarter turn halfway through grilling the first side to give you good grill marks. Repeat on the other side. Place two slices of bread onto each of two heated plates. Spoon garlic mayonnaise onto one slice. Place the rocket on the other slice. Place two steaks on top of the garlic mayonnaise. Top the rocket with a few roasted tomatoes. Serve immediately.
*Slow Roasted Tomatoes*
Makes as many as you likecoarsely ground black pepper
*Better Than Grandma's Potato Salad*
Serves 4 to 5
Serves 4 to 5
Bring a large saucepan of lightly salted water to the boil. Add the potatoes and simmer for 15 to 20 minutes, until tender, adding the green beans during the last five minutes. Drain well and then tip in to a large salad bowl. Toss in the peas.
And of course . . . what would a picnic be without something sweet to end it all on . . . and not just anything sweet, but Lemon Drizzle Fairy Cakes . . .
Scrummy cakes flavoured with Lemon, stuffed with lemon curd and baked, then brushed with a sugar and lemon syrup while still hot and then topped with a tasty lemon drizzle icing when cool for the perfect lemon treat! Little jelly lemon slices on top make for the sweetest decoration!
*Lemon Drizzle Fairy Cakes*
Makes 8
Printable Recipe
Lucious lemon flavoured fairy cakes, filled with some lemon curd, and then soaked with a lemon sugar mixture and then finally topped with a lemon drizzle icing and some sweet little lemon jelly slices! Oh so Scrummy Yummy!!
For the cakes:
140g self raising flour (1 cup)
4 ounces butter (1/2 cup) (115g)
115g caster sugar (2/3 cup)
2 large free range eggs
2 dessertspoons of lemon curd
the grated zest of one lemon
more lemon curd for filling the fairy cakes
For the topping:
the juice of 1/2 lemon
2 TBS caster sugar
For the icing:
4 ounces icing sugar (1 cup) (no need to sift)
the juice from the other 1/2 of the lemon
To decorate:
mini lemon jelly slices
Makes 8
Printable Recipe
Lucious lemon flavoured fairy cakes, filled with some lemon curd, and then soaked with a lemon sugar mixture and then finally topped with a lemon drizzle icing and some sweet little lemon jelly slices! Oh so Scrummy Yummy!!
For the cakes:
140g self raising flour (1 cup)
4 ounces butter (1/2 cup) (115g)
115g caster sugar (2/3 cup)
2 large free range eggs
2 dessertspoons of lemon curd
the grated zest of one lemon
more lemon curd for filling the fairy cakes
For the topping:
the juice of 1/2 lemon
2 TBS caster sugar
For the icing:
4 ounces icing sugar (1 cup) (no need to sift)
the juice from the other 1/2 of the lemon
To decorate:
mini lemon jelly slices
Preheat the oven to 180*C/350*F. Line 8 muffin cups with paper liners. Set aside.
Put all the fairy cake ingredients into a food processor. (with the exception of the additonal lemon curd to be used for filling the cakes.) Blend together for 2 minutes, until smooth and creamy. Dollop about 1/2 of the batter into the prepared muffin cups. Top each with about 1/2 teaspoon of additional lemon curd, then cover with the remainder of the cake batter. Bake for 30 to 35 minutes or until the tops spring back when lightly touched and a toothpick inserted in the centre of one comes out clean.
While the cakes are still hot, and before removing them from the tin, mix the lemon juice and sugar together until the sugar dissolves somewhat. Prick the cakes all over with a toothpick and then carefully spoon the lemon/sugar mixture over the top, allowing it to soak in. Let sit for about 10 minutes before removing from the tin to cool completely on a wire rack.
To make the icing, whisk together the icing sugar along with enough juice from the other half of the lemon to make a drizzeable icing. Spoon this over top of the cooled cakes and then top each with a couple of lemon jelly slices. Delicious!!
Many thanks to the people at Unilever for sending me this lovely sandwich hamper. Also included were some bread, a picnic blanket and a lovely bread board shaped like a slice of bread!
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