Weeknights I try to keep things really simple. I am very busy during the week and after having worked as a chef for many years, I quite honestly don't want to spend all my days in the kitchen cooking. Simple, quick and easy works well for me . . . but simple, quick and easy doesn't mean that food has to be tasteless or even unhealthy. It is more than possible to cook a delicious meal without a lot of effort and from scratch.
Marks & SPencers recently decided to stock a range of branded artisan foods, featuring an array of unique foods from small producers, having been sourced from a select range of food products from across the British Isles. One artisan brand beingfeatured are one of Irelands best loved brands, Sheridans Cheesemongers.
I was recently sent a box of their Irish Brown-bread Crackers to try out. Fundamental to the creation and production of the brown bread crackers is simplicity and integrity of ingredients and process. Apart from sea salt, the crackers are created from only three ingredients . . . butter, buttermilk and stone ground wholemeal flour, all of these ingredients being produced a short distance from the bakery in Clonakilty in rural West Cork.
Traditional brown soda bread, baked daily in the Sheridan Family home, was the inspiration for these crackers. Unsatisfied with the crackers available to accompany the great cheeses of Ireland and Britain, they decided to create their own and in 2012 Sheridans teamed up with artisan baker Richard Graham Leigh and created a unique range of handmade crackers, their Irish Brown Bread ones now forming a part of the M&S heritage range of artisan foods.
We enjoyed these crackers along with some good cheddar and some grapes for lunch the other day. What did we think of them?
They had a nice crispness and texture. They had a slightly nutty flavour, but there were no flavours present which would demean or take away from the integrity or flavour of the cheese we were eating them with. They were not too salty, just right. Cheese itself is very salty so you don't need a really salty cracker to be eating it with. There was the merest tang of buttermilk, but only in the background, which again did not take away from the integrity of the cheese we were eating. In short we enjoyed them very much.
Available now in M&S food shops across the UK.
I have always loved yellow turnips . . . Swede (here in the UK) or Rutabaga (North America) as they are also called They are the ones with the purple skin and the yellow flesh inside.
They were always my favourite part of holiday dinners when I was growing up. My mom used to mash them together with potatoes so that they were not really strong flavoured. Over here it is called Tatties and Neeps. I love them in any way shape or form.
You can blame this all on my sister. My mother had a doughnut pan sitting on top of her kitchen cupboards, gathering dust for years and years . . . she finally sent it to my sister because she had expressed that she had always wanted to have one. For some reason the idea of a baked doughnut had never really appealed to me . . .
I am awfully fond of tea breads or cakes as they are also known. Delicious small cakes baked in a loaf tin, perfectly sized to slice and enjoy at your leisure with whichever hot drink you enjoy. In my case it is lemon and ginger tea . . .
I guess I didn't check the size of the bag of onions I was buying in that online grocery order too closely . . . because it ended up being huge! I decided to create something with some of them that we would both find delicious. We love gratins . . . and so I thought an onion gratin type of dish would work really well.
The other day I found myself with a couple of boneless chicken breasts and some peppers plus a pot of leftover pasta in the refrigerator. I needed to use the peppers and the chicken and I didn't want to have to throw the pasta away and so I decided to throw them all together and make a simple and quick supper for us.
Because of my present eye problems, I did an online grocery shop at the end of last week. I just didn't feel like pushing a grocery cart through a shop with all the poor lighting etc. I don't mind shopping online . . . but this time most of my fresh items arrived with short use by dates. That I DO mind. YES I am one of those annoying people who pick the produce etc. from the back of the row where it is fresher when I am shopping!
We eat a lot of chicken in this house. Here in the UK we are very lucky that chicken is probably one of the most affordable source of protein when it comes to meat of any kind.
I love the versatility of it, which means you can actually eat it more than once a week and never really get tired of it.
It is a well known fact that the less your food is handled before it lands in your grocery cart, the cheaper it will be. This is why more often than not I will buy my chickens whole and then portion them myself when I get home.
I have shared a fabulous video on how to do just that here. It's well worth a watch.
This recipe today is really a very simple recipe for roasting bone in chicken breasts that results in moist and tender chicken every time.
I really believe that keeping the bone in and the skin on chicken breasts helps to preserve their flavour and moistness. It's very simple to dry out boneless, skinless chicken breasts and nothing is more unpalatable . . .
It's more of a technique really, which involves making a type of compound butter . . .
created by creaming together softened butter and a mix of herbs and seasonings . . . and then pushing that butter carefully between the skin and the flesh of the chicken breast.
The butter melts . . . flavouring and helping to preserve the moistness of the meat . . .
Because it is cooked at a high temperature . . . it cooks a bit faster and the skin cooks up a bit crisper. In short it's delicious. Simple. Delicious. Economical. You can't ask for more than that.
I serve it simply with some vegetables . . . boiled new potatoes, steamed green beans and some cherry tomatoes on the vine which I roasted along with the chicken in the oven for about the last 10 minutes of cooking time. (Simply drizzle with a bit of olive oil and seasoning) These are soooo good.
*Roasted Bone in Chicken Breasts*
Serves 4
Meat
cooked on the bone may take a little bit longer to cook, but it's
always tastier and more moist. These chicken breasts are delicious,
with a crisp skin and lovely flavours.
4 single bone in chicken breasts, skin on, trimmed of excess fat
2 TBS unsalted butter, at room temperature
your choice of herbs and spices for the butter (minced garlic, chopped parsley, smoked paprika, thyme, etc.)
fine sea salt and freshly ground black pepper to taste
1 TBS unflavoured vegetable oil
Preheat
the oven to 230*C/450*F/gas mark 7. Line a baking tray with some
foil and then lay a rack over top of it. Cream together the butter and
any seasonings you are using.
Season both sides of the
chicken pieces liberally with salt and pepper. Gently loosen a portion
of the skin on side of each piece of chicken breast, without tearing
it. Place one forth of the butter mixture inside, beneath the skin.
Gently massage it into the chicken meat beneath the skin, covering it as
much as you can. Seal the skin back up. Rub the skin of each breast
with some oil. Place the chicken pieces on top of the rack and roast
until golden brown and cooked through. This will take 30 to 35 minutes.
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 have been wanting to tell you about two lovely products I was recently sent to try out. I've spent several weeks using them and I can't let another day pass without telling you all about them. Sweet Freedom is a company here in the UK which has developed these fabulous little undulgences which taste fabulous but are actually a lot better for you than you might think. Naturally sweetened with fruit extracts combined with other natural ingredients, their products are naturally lower in calories and low GI, which make them a dieter's dream.
These liquid shots of flavour come in a variety of flavours and a convenient flip top container, which is very handy for carrying with you when you are on the run, at work, etc. They have won Great Taste Awards three years running and no wonder!
WE've been enjoying the Sweet Freedom Porridge/Tea/Baking one as a healthy alternative to using other syrups drizzled over our breakfast oats and pancakes. Low GI, 100% natural, GM & Gluten Free, and at only 13 calories per teaspoon this is a great and healthy alternative. It's delicious and because it's made 100% from fruit, it's naturally better for you than artificial sweetners and sugar. You can find it on the sugar shelf in Asda, Waitrose, Ocado, and Holland & Barrett for approximately £2.99 rrp.
The other product
We spent all afternoon today wandering around Tatton Park. What a gorgeous place that is! The gardens were so beautiful and we walked our not so little butts off! (ok . . . hmm . . . MY not so little butt.)
If I had to pick a flavour I love above all else, I would have a very difficult time doing so. I just love sooooo many flavours.
A lot of what I eat depends on what type of mood I am in, or the weather, or even what's in the refrigerator. I guess you could say I just love food, full stop!
I do have a serious thing for ginger though . . . I love it's warmth and spice . . . that peppery heat, that goes so very well with lots of things . . . tart lemons, sweet fruits and berries, nuts, breads, chicken and pork! Dark Chocolate!! (ohhh . . . I am hungry now! Dang!!)
I do love a good gingerbread and I have some great recipes for quite a variety of them. The ones I've already posted you can find here. I have many, many more, trust me . . . but they will be revealed to you one at a time as time goes by, and according to my cravings. (I am such a glutton and a tease!)
I just adore this particular gingerbread. It's light . . . and moist . . . and mild. Just perfect for those times when I am craving a gingerbread, but not looking for anything too heavy.
There are more almonds in this than there are flour, which makes for a very light cake, and also a very moist cake. It's also chock full of lovely little bits of preserved stem ginger. I use Opies, which I like. If you are so inclined you can even get it steeped in a whiskey syrup. Just sayin is all . . .
Anyways, this cake is lovely. You get a fabulous crunch on top from the flaked almonds, all toasty and nutty, and then brushed with some of the ginger syrup when warm, giving them a bit of sweet heat. Moist cake, with tangy little spicy sweet bits of ginger throughout. All in all . . . F-A-B-U-L-O-U-S!
Trust me. Have I ever lied to you? I thought not!
*Almond Gingerbread*
Serves 8 to 10
Printable Recipe
A gently flavoured gingerbread, moist and topped with the wonderful crunch of flaked almonds and ginger syrup.
3 1/2 ounces butter (7 TBS), softened
5 1/2 ounces dark brown sugar (3/4 cup packed)
4 large free range eggs
2 ounces of stem ginger in syrup, plus 4 TBS of the syrup (2 1/2 knobs)
7 ounces of almond flour (2 cups)
3 ounces self raising flour (3/4 cup)
1 ounce flaked almonds (scant 1/2 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 9 inch square baking pan and line with baking parchment. Butter the parchment. Set aside.
Whisk together the butter and brown sugar until light and creamy. Whisk in the eggs, one at a time, whisking well after each one is added.
Finely chop the stem ginger. Add to the butter mixture, along with 2 TBS of syrup. Fold in the ground almonds and flour. Spread in the baking tin, smoothing the top over. Sprinkle over the flaked almonds.
Bake for 25 to 30 minutes until the cake is firm to the touch and a knife inserted in the centre comes out clean. (If the almonds begin to brown too much, cover lightly with a sheet of foil.)
Remove from the oven when done. Gently heat the remaining ginger syrup and brush over top of the warm cake. Leave to cool, then cut into slices to serve.
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!
When I was a child I could hardly wait for Rhubarb Season to roll around. My mom would make us our favourite rhubarb pies. They were so tasty, served warm with vanilla ice cream all melting down into that buttery crust and the sweet/tart juices of that beautiful fruit . . .
Sometimes we like to have breakfast for supper. On the weekends, we might splurge and have a big breakfast on occasion, but more normal than not . . . we have a big breakfast for supper . . . and by that I mean bacon and eggs, or sausage and eggs, or egg chips and beans, egg and chips, or even a full on proper fry up! It makes sense to have something like that for supper instead of breakfast. At least it makes sense to me!
Allergy Awareness Week, April 28th to May 4th, Coeliac Awareness Week, 11th to 17th May 2015
Did you know...?
50% of young people in Britain suffer
from one or more allergies* and more than a third of all parents
believe that their child has a food allergy or sensitivity of some
sort**.
Nearly a third (31%) of households contain someone who has a food allergy or intolerance, the majority being self-diagnosed.***
Over 1 in 5 (22%) of the population consider themselves to have a food allergy or intolerance (an increase of 5% compared to 2011).***
Happily though, Mrs Crimble’s, the much loved gluten free British bakery brand, is proving that people who are gluten intolerant can still enjoy snacks, cakes and other treats that taste every bit as yummy as the mainstream alternatives. They are also succeeding in making sure that their products are widely available – from supermarkets and convenience stores to department store cafes, airline snack boxes, delicatessens and local fine food stores.
Happily though, Mrs Crimble’s, the much loved gluten free British bakery brand, is proving that people who are gluten intolerant can still enjoy snacks, cakes and other treats that taste every bit as yummy as the mainstream alternatives. They are also succeeding in making sure that their products are widely available – from supermarkets and convenience stores to department store cafes, airline snack boxes, delicatessens and local fine food stores.
Mrs
Crimble’s reputation was built on the huge success of their Coconut and
Choc Macaroon products but has now grown to include savoury snacks,
home bake mixes, crackers and individually wrapped products such as
flapjacks that can be enjoyed on the go.
They
are also succeeding in making sure that their products are widely
available – from supermarkets and convenience stores to department store
cafes, airline snack boxes, delicatessens and local fine food stores.
Mrs Crimble’s products enable people with allergies to enjoy products with all of the taste and none of the gluten – ensuring families and friends can enjoy great food together.
* According to a recent survey by the charity, Allergy UK
** According to the NHS Choices Website
Here are a few of the Mrs Crimble's products I enjoy (aside from their Macaroons which are just the best thing ever!).
Mrs Crimble's Chocolate Coated Rice Cakes
Mrs Crimble's new chocolate coated rice cakes are delicious. Made from puffed rice, they are baked and not fried then topped with delicious chocolate. And only 81 calories per slice. A great snack option.
Mrs Crimbles Cheese Crackers
Mrs Crimble's Cheese Crackers come in a variety of flavours, Original, Rosemary and Onion, Tomato and Pesto and Hot Chilli Cheese. There is something for every taste. Crispy, crunchy, baked not fried and deliciously gluten free. Four crackers = 82 calories
Mrs Crimble's Cakes and Biscuits
These come in four different indulgent flavours. Bakewell Slices. Double Chocolate Brownies. Lemon Slices. Country Fruit Slices. Calories Vary.
My favourites are the Country Fruit Slices ( A classic recipe with a moist sponge filled with juicy raisins, cranberries and apricots with a pastry base and topped with sugar) and of course the Lemon Slices (A light moist lemon sponge layered with a tangylemon filling and topped with icing). Both are of course gluten free.
I think it's just wonderful that celiacs and allergy sufferers have these delicious options available for them today. They need never feel deprived. In days gone by it would have been very frustrating to have a person with these dietary concerns in the home, but thankfully more and more products are becoming available for them all the time.
Mrs Crimble’s started over 30 years ago and today their products can be found in all good independent farm shops, health stores, delicatessens and supermarkets such as Sainsbury’s, Asda, Waitrose, Morrisons, Co-op, and Tesco. Mrs Crimble’s can also be found in the USA, Canada, Australia and New Zealand.
The company is the Official Free From Sponsor of England Netball, in particular supporting the Back to Netball scheme which encourages female players of all ages to get active and re-introduced to the much loved school sport.
Mrs Crimble’s are Official Gluten Free Partner to Breast Cancer Campaign which involves support of the successful University Fundraising initiatives, donations via promotional packs during October (Breast Cancer Awareness Month) and many other activities.
In response to consumer feedback, Mrs Crimble’s have launched an online shop providing consumers with a convenient location to access the complete range. The website also features Mrs Crimble’s blog and a regularly updated ‘Where to Buy’ tab at www.mrscrimbles.com.
Subscribe to:
Posts (Atom)
Social Icons