Thursday, 6 June 2019

Beefburgers




As the evenings warm up, out comes the barbecue. Here is a quick, easy and, more importantly, delicious recipe for homemade beefburgers.

Beefburgers
Makes 4

Ingredients
450g good minced beef
1 small onion, finely diced
quarter teaspoon mixed dried herbs
1 tbsp fresh chopped parsley
1 dessertspoon tomato puree
dash Worcestershire sauce
salt and black pepper
1 egg, beaten
fat or oil for frying
sprinkling of flour

Method
1 Into a large bowl put  minced beef, onion, herbs, tomato puree and Worcestershire sauce. Season with salt and pepper. Combine all the ingredients with a lightly-beaten egg.
2 Divide the mixture into 4. Roll and flatten to a beefburger shape. Roll in a little flour and fry for 4-5 minutes on each side in shallow fat or oil.

Take a look at these websites for more kitchen information and pictures:

Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Monday, 13 May 2019

Jersey Royal Potatoes


Those delicious Jersey Royal Potatoes are in the shops now. These are grown exclusively on the island of Jersey. With their sweet, summery taste, they are one of the food highlights of the year. Here is a Jamie Oliver recipe which goes brilliantly with lamb dishes. If you have plenty of time, try this six-hour slow roasted lamb shoulder. Superb.

Roasted Jersey Royal Potatoes

Serves 6

Ingredients

1.2 kg Jersey Royal potatoes
1 bulb of garlic, unpeeled
a few sprigs of fresh rosemary
sea salt
freshly ground black pepper
olive oil

Method

Preheat the oven to 190ºC/375ºF/gas 5. Add the potatoes to a medium pan of boiling salted water, reduce the heat to medium and simmer for 10 to 15 minutes, or until cooked through.

Drain and leave to steam dry, then place in medium roasting tray and mash lightly with a potato masher.

Throw in the garlic and rosemary, season with salt and pepper and drizzle with a good lug of olive oil. Place in the hot oven for around 40 minutes, or until crispy and golden. Delicious served with spring lamb and asparagus.



Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Thursday, 4 April 2019

Mushroom And Walnut Pate


This is a delicious pate, ideal for when those vegan or vegetarian friends visit. Even your carnivorous friends will be impressed!

Mushroom And Walnut Pate
 Ingredients

117g walnuts
1 tablespoon olive oil
1 onion, chopped
6 cloves garlic, minced
227g  button mushrooms, sliced
small handful chopped parsley
2 tablespoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon pepper

Method

1 Toast the walnuts in a large dry frying pan over a medium heat. Shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan and allow to cool.

2 Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent, about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.

3 If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture.

4 Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.

Salter Digital Scales for accurate measuring

Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Friday, 22 March 2019

Spring Chicken In A Pot



Spring is in the air and here's a lovely recipe for spring chicken in a pot. It's easy to cook, tasty and healthy. It's from the BBC Good Food site, which is full of great recipes, tips and ideas.

Spring Chicken In A Pot

Ingredients
1 tbsp olive oil
1 onion , chopped
500g boneless, skinless chicken thigh
300g small new potato
425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
350g broccoli, cut into small florets
350g spring greens, shredded
140g petits pois
bunch spring onion, sliced
2 tbsp pesto

Method
1. Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.

2. Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

Salter Digital Scales for accurate measuring


Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Tuesday, 5 March 2019

Pancakes



 It's Shrove Tuesday - or Pancake Day as it's more commonly known. This is the day in February or March immediately preceding Ash Wednesday (the first day of Lent), which is celebrated in some countries by consuming pancakes - the feast before the famine.

Pancakes are incredibly easy to make. Once cooked you can add the traditional lemon juice and sugar or go mad and concoct your own delicious toppings. Here are a few suggestions:

Salted caramel and hot chocolate
Lemon curd
Chocolate, peanut butter and banana.
Plum and spiced apple
Ice cream and peaches
Honey, yogurt and blueberries
Chocolate spread and strawberries 
Here's Mary Berry's recipe for a basic pancake mix.  


Pancakes


Makes – 12 Thin Pancakes (18-20cm each)

Ingredients
125g plain flour
1 egg and 1 yolk
300ml milk
  

Method
1. Sift 125g plain flour into a bowl and make a well in the middle.

2. Whisk together one egg, one yolk and a little milk taken from the 300ml, in a separate bowl.
Pour into the well. Whisk with a little of the flour.

3. Gradually whisk in half of the remaining milk, drawing in the rest of the flour with a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 30 minutes.


5. Heat the frying pan and brush with a little oil.  Ladle two or three tablespoons of batter into the pan and tilt the pan so that the batter spreads out evenly over the bottom.

6. Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface, the underside is lightly browned and the edge has started to curl. Loosen the pancake and turn it over by tossing or flipping it with a palette knife. Cook the other side for about 30 seconds until golden. Slide the pancake out of the pan.

Heat and lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.)
Any uneaten pancakes will keep in a stack for 24 hours or can be frozen.


Salter Digital Scales for accurate measuring



Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Wednesday, 6 February 2019

Celeriac Potato Pancakes







Celeriac is in season at the moment. This under-rated vegetable that has a mild celery and aniseed flavour. It is lovely made into a soup or used in coleslaw. The recipe here (adapted from a recipe on www.seriouseats.com) is for a potato pancake that goes beautifully with most meats. I like to serve it with pork and a dollop of apple sauce. If using as a vegetable, it can be roasted, boiled and mashed or steamed.

Celeriac Potato Pancakes

Ingredients
1 small onion, diced
1 clove of garlic, minced
1 tablespoon of olive oil, plus 2 tablespoons
1 celery root (celeriac), trimmed and peeled, and then quartered
4 Yukon Gold potatoes, peeled, and halved longwise
2 tablespoons chopped fresh flat leaf parsley
1 egg
Salt and pepper

Method
1. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the diced onion, and season with salt and pepper. After 2 minutes, add the minced garlic. Sauté another 5 minutes until the onion is translucent and soft, but not golden.

2. Meanwhile, feed the celeriac and potatoes through the grating attachment of a food processor. Transfer the grated vegetables to a kitchen towel, and ring out as much moisture as possible. Transfer the dry grated potato and celeriac to a bowl, and season with salt, pepper, and parsley, and add the onion and garlic mixture. Mix thoroughly to combine, and distribute the flavorings. Add the egg, and mix again just to combine.

3. Add 2 tablespoons of olive oil to the same pan in which you sautéed the onions and garlic. Press half the potato celeriac mixture into the bottom of the pan, spreading it out all over the bottom. Cook on medium heat for 15 minutes. Then, press a plate over the top of the pancake, and flip the pan so that the pancake then sits on the plate, then slide the pancake raw-side-down into the sauté pan and cook another 15 minutes. Repeat with the other half of the potato-celeriac mixture to make the second pancake.

4. Cut the large potato-celeriac pancakes into wedges.



Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.

Tuesday, 22 January 2019

Butter Chicken



Takeaway food can be great but if you're counting the pennies or in a rural area with no convenient takeaway nearby, try a "fakeaway"! You can cook your own versions of  take-out meals that are just as delicious and usually healthier. Here's an easy recipe for Butter Chicken. Look below for recipe books that contain all your favourite meals.


Butter Chicken

Ingredients
500g skinless boneless chicken thighs
For the marinade
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt
For the curry
2 tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock

Method
1 In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hour or overnight.

2 In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.


3 Add the spices with the tomato purée, cook for a further 2 minutes until fragrant, then add the stock and marinated chicken. Cook for 15 minutes.

4. Add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds.

Serve with rice. Add naan bread, chutney, coriander and lime wedges, if desired.


Get it here: Fakeaway. Fast Food Made Healthy by Chef Adrian


Get it here: Fakeaway Manual

If you want a takeaway that's not too high in calories, there are some great recipes here:

Get it here: Slimming World's Fakeaways



Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery

 
Kitchen Talk

We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.