This recipe I am sharing today is one of those utterly simple ones that you are almost embarrassed to share, and yet so tasty that you find yourself having to share because they are just too delicious not to!!! So tasty that you want everyone to have a chance to enjoy them!
You use a tin of refrigerated croissant dough for these delicious Italian Strata type of Sandwiches. Layers of meat, roasted peppers and cheese . . . between layers of croissant dough . . . with a rich golden egg custard baked between the layers and gilding the top . . .
Dead simple to make . . . dead simple . . .
Not the prettiest crayon in the box to be sure . . .
But the flavours . . . impeccably delicious . . . and yet . . . there is nothing extraordinary about the ingredients . . .
Deli ham and deli turkey . . . I get them as thinly sliced as I possibly can . . . and sliced hard salami . . .
A Swiss type of melty cheese . . . I used Dutch Massam on this day, but Gruyere or any nutty flavoured almost sweet . . . Swiss cheese would work beautifully here . . .
A jar of roasted red peppers . . . make sure you drain them well and pat them dry . . . you don't want too much liquid to soak into the croissant dough. You want a crisp crust on the top and the bottom.
Beaten eggs poured over the layers. We've been really lucky in that we have been gifted lately with some beautiful farm fresh free-range eggs at church every Sunday. They are just beautiful.
I guess this is kind of like an Italian Sandwich Pie! Whatever it is, it is hearty and delicious and a simple bake. You are going to love it!
*Italian Layer Bake*
Serves 6
A delicious casserole composed of layered ham, turkey, salami, roasted pepper, egg and croissant dough.
1 container of refrigerated croissant roll dough
8 slices of deli turkey
8 sliced of deli ham
12 slices of hard Italian salami
8 slices of Swiss style cheese
1 (12 ounce) jar of roasted red peppers, drained well
4 large free range eggs, beaten
Preheat the oven to 180*C/350*F/ gas mark 4. Unroll the crescent dough
without separating the triangles. Cut into two squares and press the
perforations together on each square. Press one into the bottom of an
8-inch square baking dish. Top with four slices of turkey, four slices
of ham, 6 slices of salami, 4 slices of Swiss cheese and half of the
roasted peppers. Pour half of the beaten egg over the peppers. Top with
the remaining turkey,ham, salami, cheese and peppers. Lay the other
half of the dough over the peppers, again, pressing the perforations
closed. Pour the remaining eggs over all. Cover lightly with foil. Bake
for 20 minutes. Remove the foil and bake for a further 20 to 25
minutes until golden brown and heated through. Let cool for five
minutes, then cut into squares to serve.
If its in a crust Todd loves it. He is a pie man for sure. This is fabulous and makes for the perfect light supper on these last of the summer days, when you want to be out and about enjoying the sunshine and not chained to the stove. Bon Appetit!
Chicken . . . I love it. We don't eat quite as much of it as we used to, mostly because I only buy rspca approved free range organic chicken now. With just two of us, it is quite within our budget, but still costs double the amount of regular chicken.
I decided last year that if we were going to eat meat/chicken/fish . . . it was going to satisfy my desire to do so as humanely and kindly to the environment/animal/fish that I could. I totally understand that if you have a large family however, you need to buy other types. I make no judgements . . . we each pick our own battles to fight . . . and this is mine.
One of the ways I like chicken is when it is done with a delicious sauce. Back in high school I participated in the Voyageur Program one summer and did an exchange visit with some other high school students.
We visited a place in Northern Quebec and also got to spend a few days in Ottawa. While we were in Ottawa we ate at a restaurant called The Cascade Restaurant every night that we were there. One of the things on the menu was this delicious BBQ Chicken. It was so good that I chose it every single night . . .
And it lives on in my memory as one of the top 10 most delicious things I have eaten in my lifetime. It is right up there within I would say the top five actually, which is saying a lot.
This is not that chicken . . . but it comes pretty close. I don't think that anything can ever truly come up to match the deliciousness of the memory of a special taste from your past.
I think these special tastes are destined to live forever as a memory . . .
Coming close however, doesn't mean that something isn't delicious and whilst this chicken might not equal the memory, it is still pretty darned tasty, if I don't say so myself!!
Tender juicy pieces of chicken . . . I did chicken legs for this today, and I was lucky enough to find some really tasty looking large organic corn fed free-range chicken, that was perfect . . .
A sticky finger-licking, lip-smacking sauce that is filled with amazing flavour!
Both cooked together in a skillet on top of the stove . . .
One of the tastiest things I have cooked this summer I would say . . .
I served it simply with some boiled new potatoes (to help sop up that sauce) and some tasty fresh green beans. It was a magnificent meal to say the least!
*Skillet BBQ Chicken*
Serves 4
A family favourite. Easy and delicious. Every mouthful is finger licking, lip smacking good!
65g butter (1/4 cup)
1 large onion, finely chopped
3 cloves garlic, peeled and minced
1 (3 1/2 pound) chicken cut into 8 pieces
1 tsp salt
240g tomato passata (1 cup tomato sauce)
80g brown sauce (HP) (1/3 cup, steak sauce)
150g soft light brown sugar (3/4 cup, packed)
2 TBS Worcestershire sauce
1 tsp hot pepper sauce
1 tsp mild chili powder, or to taste
Melt the butter in a deep skillet over medium heat.
Add the onions and garlic. Cook, stirring frequently until tender.
Scoop out to a bowl. Add the tomato passata, brown sauce, brown sugar,
Worcestershire Sauce, hot pepper sauce and chili powder. Set aside.
These dishes don't really photograph well I find . . . but that doesn't mean they are not delicious. I really hope you will take a chance and cook this chicken for yourself. I don't think you will be sorry in the least! Your family is sure to love this!! Bon Appetit!
One thing I am really fond of are good, simple ingredients . . . if you start with really good, quality ingredients, its not hard to end up with a fabulously tasty meal. Sausage, Peppers & Onions . . . simple really . . .
You begin with some really great Italian Sausage. Hot or sweet, or a combination of the two. I buy ours at Costco . . . Riverway Foods Grandma Porco's Italian Style Pork Sausage . . . seriously tasty. I was so thrilled to discover these a couple of months back. I had thought that good Italian sausage was a thing of the past for me.
These are lightly browned and then simmered in a mix of sliced peppers, onions, good tinned tomatoes and some red wine . . .
The sauce along is fabulous . . . .
The vegetables become meltingly tender . . .
The juices all garlicky . . . and spicy . . . flavours gleaned from the sausages . . .
Altogether most magnificent . . . beautiful served as is with some hot mashed potatoes, pasta, rice or even a puddle of creamy hot polenta . . .
Pop them into a toasted bun and melt some cheese on top however . . . and you have something even more delicious!
A hot Italian Sausage Bun . . .
So temptingly delicious . . .
In short . . . quite simply wonderful! Betcha can't eat just one!
*Sausage, Peppers & Onions*
Serves 4
Sweet
and hot Italian Sausages simmered in a delicious mix of peppers, onions
and tomatoes. Great on their own with some polenta or in a toasted bun
with some cheese. You will need a skillet which has a lid.
4 Italian sausages (hot, sweet, or both)
2 TBS light olive oil
1 each medium sized, green, yellow and red bell pepper
1 large brown onion
4 cloves garlic
1 (400g) tin of chopped tomatoes in tomato juice (14 ounce)
1 TBS dried oregano
120ml dry red wine (1/2 cup)
1/2 tsp red pepper flakes (optional)
salt and black pepper to taste
Wash, trim and cut the peppers into strips. Peel and cut the onion
into half moons. Peel and cut the garlic into slivers.Heat the olive oil
in the skillet over medium heat. Add the sausages and brown evenly all
over , slowly. Remove to a plate and set aside. Add the peppers and
onions to the skillet. Increase the heat to high and cook, stirring
frequently until they have seared and begun to blacken in places.
Sprinkle with salt Add the garlic and cook for a few minutes longer.
Add the wine and let it bubble up to reduce to half. Pour in the
tomatoes and add the oregano and red pepper flakes if using. Stir to
combine all, bring the the boil. Reduce to a low simmer. Nestle the
sausages in the pepper mixture, cover and cook over low for about 20
minutes, until the peppers are lovely and soft and the sausages cooked
all the way through.
These are just the best, best . . . best. Every bite is rich and lightly spiced . . . I love the melting tenderness of the vegetables and that slightly snappy crisp bite of those spicy garlicky sausages. And the brioche bun . . . the melting cheese . . . a little bite of Italian Heaven on Earth! Buon Appetito! Manga!
Roasted Breakfast Potatoes. Is there anything nicer than a weekend breakfast of eggs served with bacon and golden brown crispy breakfast potatoes??? I think not!
There is no doubt about it. Tthe potato is my favorite vegetable, which is a shame really because nowadays I don't need to be eating all those delicious carbs.
Never mind, once in a while I can indulge myself. When I do decide to indulge, these quick breakfast potatoes are a lovely way to go!
When it comes right down to it, and I had to choose . . . crisp golden brown potatoes would win over chocolate every time.
Potatoes are such a versatile ingredient.
They go with just about any kind of protein and are suitable for every occasion.
You can dress them up, or you can dress them down.
There is something simply splendid about a plain boiled potato, gilded with butter and a bit of salt and pepper.
When you are eating them you think to yourself, you can't get much better than that . . .
And then you remember mashed potatoes.
A nice big bowl of fluffy creamy mash . . . hot and steaming with a dip in the center, filled with melting butter . . . and you think to yourself.
You can't get much better than that!
But then you remember jacket potatoes, or baked potatoes as they are more commonly known.
A baked potato with its skin all crisp. Those gorgeous fluffy insides that burst out when you add a bit of pressure, ready to be adorned with some sour cream and chives . . .
And you think to yourself, it doesn't get much better than that!
Leftover cold potatoes, sliced and fried in butter like only a mother can do it . . .
Heavenly bliss . . . I could happily eat those three times a day every day.
Lets not forget French Fries or Chips as the British lovingly call them.
Crisp golden french fried potatoes, hand cut and steaming hot, gilded with some salt and vinegar.
Even better if they are sitting next to a lovely piece of hand battered fish . . . both cooked to perfection . . .
Sunday roasted potatoes. Oh boy . . . .
Crisp roast potatoes, rough edged . . . and golden brown . . . doused in gravy with your Sunday lunch or holiday roast turkey . . .
And then there are these . . . roasted breakfast potatoes. Simple to make and oh so easy.
The oven and a good hot skillet do all the work . . . much easier than traditional breakfast potatoes cooked in a skillet. Less fattening also, but then why quibble about a few calories.
These tasty delights are cubed and tossed with chopped onion and some seasonings and oil, poured into a skillet and roasted until they are crisp and golden brown.
No fuss, no muss . . . that's my kind of good eats!
*Roasted Breakfast Potatoes*
Serves 4
Slightly different than other hash brown recipes. The oven does most of the work. I like to roast these in a large iron skillet.
6 large potatoes, cubed (peel or not as you wish)
1 large onion, peeled and coarsely chopped
1 tsp pimenton (smoked paprika)
1 tsp dried oregano flakes
the leaves from 4 sprigs of fresh thyme, or 1/2 tsp dried thyme
2 to 3 TBS light olive oil
salt and black pepper to taste
65g grated four cheese blend (1/2 cup)
1 TBS minced fresh chives
Preheat the oven to 200*C.400*F. gas mark 6. Have ready a large cast iron skillet or shallow baking dish.
Roast for half an hour,
remove them and give them a stir, then return to the oven for a further
15 to 20 minutes, until baked through, crisp and golden brown. Scatter
the cheese on top and allow to melt. Sprinkle with the chives and serve
immediately.
I can only tell you that the leftovers are even better. I just dumped them back into that same skillet and reheated over a medium flame. YUM! They also went down a real treat! Bon Appetit!
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.
Subscribe to:
Posts (Atom)
Social Icons