Time to Elevate and Celebrate

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Make Time to Elevate and Celebrate

Every once in a while we need to stretch our culinary wings and try new things or at least, elevate some of our recipes bringing new meanings to the word deliciousness. If you haven't tried skate before I suggest you do....it really isn't a difficult item to find and the flavor will surprise you! This skate with Sauternes sauce recipe provides a wonderfully balanced dish. The white flesh of the skate is offset nicely by the sauce, made with scallop trimmings and mushrooms.

Skate with Barley Risotto, Shrimp and Sauternes Sauce

Serves 6

Total time: 1 hour 30 minutes

Ingredients

Skate 

(Skate is very mild and delicate. It's not a strong orfishy tasting fish at all.)

6 skate wing fillets

oil

salt

pepper

Pearl Barley Risotto

7 oz of pearl barley

3/4 tbsp oz of salt

4 pints of water (2 quarts)

Mascarpone Mix

9 oz of mascarpone

1 tbsp of lemon juice

1/2 tsp salt

Sauternes Sauce

1 1/2 cups of Sauternes wine

9 oz of banana shallot, sliced

9 oz of button mushrooms, sliced

2 pints of fish stock ( 1 quart)

5 oz of milk

9oz of scallop skirt (ask your fish monger)

1 pinch of xanthan gum (used for thickening and as a stabilizer to prevent ingredients from separating.)

2 tbsp of Chardonnay vinegar

1 pinch of cayenne pepper

olive oil

salt

To Plate

30 small shrimp 31-40 count (cooked and peeled)

1 handful of mizuna, or other baby salad leaves

1 handful of seaweed (optional)

6 wild garlic leaves (substitute garlic chive tops, scallion tops or green garlic, baby garlic tops)

Directions

Pearl Barley

Place the barley, salt and water in a pan and bring to a boil. Simmer for 15-20 minutes until the pearl barley is tender, but still has a little bite. Drain and chill in fridge until needed.

Mascarpone Mix

Stir all the ingredients in a large bowl until smooth. Store in fridge until needed.

The Sauce

Heat a little oil in a pan and sweat the shallots with the salt for 5-6 minutes. Make sure the pan is covered with a lid so no moisture is lost.

Add the sliced mushrooms, cover and sweat for 5 minutes, then add the Sauternes wine and bring to the boil for 5 minutes to remove the alcohol.

Add the fish stock and milk, then bring to the boil. Simmer for 5 minutes.

Add the scallop skirts and remove from the heat to infuse for 5 minutes. Sieve finely, making sure you get as much sauce as you can from the pan.

Thicken the sauce with the xanthan gum and season with the Chardonnay vinegar and cayenne pepper. Pass through a fine sieve

Skate

Preheat the oven to 350°F

Add a little oil to a saute pan and heat to medium heat. Roll the skate wing fillets up with the skin on the inside and lightly color in the pan. Finish cooking in the oven for about 4-5 minutes. Once cooked, season the fish.

Just before serving, heat through the mascarpone mix and stir in the reheated barley.

Spoon some of the barley mixture and prawns onto each plate. Balance a piece of skate on top, spoon over the warm sauce and scatter over the baby salad leaves, seaweed and a wild garlic leaf. 

Serve immediately.

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Vegan Banana Pancakes

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Make Vegan Banana Pancakes

Vegan Banana Pancakes

These banana pancakes taste absolutely amazing, you would never know that there are no eggs or dairy.  A perfect quick & easy brunch or breakfast!

Serves 4

Prep time: 5 minutes 

Cooking time: 20 minutes

Ingredients

1 banana, mashed

1/2 tsp ground cinnamon

1 tbsp coconut oil, plus extra to oil the pan

1 tsp lemon juice

100g plain flour

1/2 tsp baking powder

400ml almond milk or soya milk

maple syrup & berries, to serve

1.    In a large mixing bowl add the mashed banana, cinnamon, oil and lemon juice.  Now mix in the flour and gradually stir in the milk until fully blended and no lumps.

2.    Place your frying pan over a medium heat, oil the frying pan by smearing the oil onto the pan with a sheet of kitchen roll.  Spoon the batter onto the frying pan.  Flip the pancakes very carefully when you see the bubbles have stopped opening and closing.  Continue to cook until the other side of the pancake is cooked.  This should take a couple of minutes each side.

3.    Place the finished pancakes onto a warmed plate and continue the process. 

4.    Serve hot with maple syrup and berries.  Enjoy!  

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A Comforting Classic

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Make A Comforting Classic

A cheesy crust gives way to a rich mix of chicken, pasta, broccoli and mushrooms in this comforting chicken casserole recipe. A classic home cooked dish that will keep the whole family happy!

Cheesy Chicken Casserole

Serves 4

Total time:  1 hour 15 minutes

Ingredients

2 skinless chicken breasts, large, diced

7 oz of fusilli pasta

10 button mushrooms, thinly sliced

1 head of broccoli

1 pinch of thyme, dried

1 pinch of marjoram, dried

1 pinch of oregano, dried

1 pint of chicken stock

5 oz of milk

2 oz of crème fraîche (heavy cream)

9 oz of breadcrumbs

3 oz of Parmesan, grated

6 tbsp of olive oil

3 pinches of salt

2 pinches of black pepper

Directions

Preheat the oven to 350°F

Bring a pot of lightly salted water to the boil. Drop in the pasta and boil for 8-9 minutes until just cooked. Strain and set aside.

Place a large pan over a medium-high heat and add 2 tbsp of oil. Once hot, fry the chicken until golden and cooked through, approximately 4-6 minutes. Set aside in a large bowl to cool.

In the same pan, fry the mushrooms in the remaining olive oil until they have released all moisture. Season with salt and pepper and add to the bowl with the chicken.

Break down the broccoli into small florets and steam or boil until tender for 2-3 minutes.

Add the broccoli to the bowl with the chicken and mushrooms.

Stir in the dry herbs, stock, milk, cram, salt and pepper.

Add the pasta and mix well. Pour into a casserole dish and set aside while you make the cheesy crumb topping.

Spread the breadcrumbs out on an oven tray. Bake in the oven for 8-10 minutes until lightly golden and crispy.

Remove from the oven, allow to cool and then mix in the grated Parmesan.

Sprinkle the breadcrumbs on top of the chicken casserole and cook in the oven for 20 minutes until piping hot. Divide onto plates and serve immediately.

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Vegan Shawarma Kebab Flatbreads with Pomegranate Tabbouleh

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Make Vegan Shawarma Kebab Flatbreads with Pomegranate Tabbouleh

Vegan Shawarma Kebab Flatbreads with Pomegranate Tabbouleh

This vegan kebab is absolutely bursting with flavour – it is so delicious!  You must try this recipe!

Serves 4

Prep time: 15 minutes 

Cooking time: 5 minutes

Ingredients

For the Tabbouleh:

25g bulgar wheat

1 large bunch of flat leaf parsley, leaves picked & finely chopped

3 plum tomatoes, deseeded & finely diced

4 spring onions, thinly sliced

100g pomegranate seeds

½ tsp ground cinnamon

1 tbsp olive oil

1 lemon, juice only

Sea salt flakes & freshly ground pepper

For the yogurt:

100g dairy-free yogurt

¼ cucumber, grated and water pressed out

1 garlic clove, peeled & minced

Sea salt flakes & freshly ground pepper

For the kebab:

4 Vegan Flatbreads

1 tbsp vegetable oil

175g pack of Vivera Veggie Shawarma Kebab

2 baby gem lettuce, shredded

¼ cucumber, halved & sliced

Pomegranate molasses (optional)

Method

1.    Cook the bulgar wheat asper packet instructions, then rinse well in cold water, drain and put into a bowl.

2.    Mix all the chopped ingredients into the bulgar wheat, alongside with the cinnamon and pomegranate seeds.  Drizzle with the olive oil, lemon juice and season to taste.  Mix through all the ingredients and set aside.

3.    For the yogurt, place all the ingredients into a bowl and mix together, set aside.

4.    For the kebab, heat a large frying pan and heat the oil, add the Veggie Shawarma and fry over a medium heat for 5 minutes.

5.    To make assemble the kebabs, heat the flat breads per packet instructions and place on 4 plates.  Spread each flatbread with a spoonful of yogurt mixture, then top with the lettuce and cucumber.  Top with the pomegranate tabbouleh and drizzle over a little pomegranate molasses (if using).  Roll up the flatbread and serve warm.  Enjoy!

Vivera Veggie Shawarma Kebabs are available from Sainsbury’s, Waitrose & Ocado

https://www.facebook.com/viverauk/

I have been commissioned by Vivera to create this recipe and share this blog post with you here on my website. All thoughts and opinions are my own and I only endorse products I genuinely would recommend to you.

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Nipples of Venus (Capezzoli di Venere) - Keeping Abreast of the Latest in Valentine’s Day Confections

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Make Nipples of Venus (Capezzoli di Venere) - Keeping Abreast of the Latest in Valentine’s Day Confections

I don’t remember much about the movie, Amadeus, which isn’t surprising, since I don’t remember that much about the early eighties in general, but I do recall the famous “Nipples of Venus” scene. At the time, I wondered if that was actually a real thing, or just something made up for the movie, but since there was no Internet yet, I never found out.

Fast forward thirty-plus years later, and inspired by a viewer’s request, I finally learned that these were in fact real, and very delicious, thanks in part to star of the show, chestnuts. While not a common ingredient, chestnuts aren’t that hard to find, and worth the effort, since they work really well in this.

If you must, another nut like almond, or hazelnut, should work about the same, especially when you consider your guest, or guests, will be fairly distracted by the eye-opening appearance. Speaking of Netflix and chill, you could show Amadeus after dinner, with these served as a sexy snack during the viewing. From there, you’re on your own. Regardless of whether you serve these on Valentine’s Day or not, I still really hope you give them a try soon. Enjoy!

Ingredients for about 24 Nipples of Venus:

5 tablespoons unsalted butter, room temp

1/3 cup white sugar

6 ounces dark chocolate

14 ounces whole chestnuts

pinch of salt

pinch of cayenne

1 teaspoon vanilla extract

1/4 cup brandy

*8 ounces white chocolate, chopped, divided

1/3 cup powdered sugar

enough milk to make a very thick paste

1 or 2 drops red food coloring

*This is more white chocolate than you need for coating, but that's how this stuff works. Just eat the rest. 

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Spicy Sausage & Chorizo Penne

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Make Spicy Sausage & Chorizo Penne

Spicy Sausage & Chorizo Penne

This is a very quick and easy to make pasta dish with sausages, chorizo, tomatoes, red wine, chillies & garlic... delicious!

Serves 4

Prep time: 10 minutes

Cooking time: 25 minutes

Ingredients

1 tbsp olive oil

350g good quality sausages (I used beef & cracked pepper), remove casing & chop

100g chorizo, sliced

1 tsp flaked chillies (more if you like it really spicy)

3 cloves of garlic, peeled & finely chopped

150ml red wine

1 x 400g tinned chopped tomatoes

2 tsp caster sugar

200ml crème fraiche

Bunch of fresh basil, torn

Freshly ground salt & pepper

400g penne pasta

Parmesan cheese to serve

Method

1.  Heat the oil in a large frying pan or wok and fry the sausages, chorizo for 2-3 minutes.

2.  Add the chilli flakes and garlic to the sausage and chorizo, fry for 1-2 minutes.  Add the red wine and reduce for 3-4 minutes and then add the tomatoes and sugar and bring to the boil, simmer for 10 minutes.

3.  In the meantime cook the penne as per packet instructions, drain and set aside.

4.  Add the crème fraiche and basil to the sausage & chorizo and stir until all mixed through.  Season to taste and add the penne and stir until fully coated.

5.  Divide the pasta between four plates and serve with a sprinkling of parmesan.

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Let's go Fresh and Light!

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Make Let's go Fresh and Light!

And here I thought that I had gotten back on course regarding my eating habits after the holidays! Then the Super Bowl happened. It's always great to have something simple, light and delicious a couple of times a week, keeping things "healthier" and a little more calorie conscious...which in the long run makes us feel better and not as guilty for partaking in other more, shall we say, indulgent meals.

This Panzanella recipe is topped with crispy fried onions for a twist on this classic Tuscan bread and tomato salad, perfect for when you fancy a quick, delicious lunch.

Panzanella

Serves 4

Total time:  20 minutes

Ingredients

8 slices of stale bread, rustic-style, cut into chunks

1 cucumber, trimmed and cubed

4 tomatoes, ripe, thinly sliced (plus extra to serve)

1 red onion, thinly sliced

basil leaves, torn into small pieces

1/2 cup of extra virgin olive oil

3 tbsp of red wine vinegar

vegetable oil, for deep-frying

flour, for coating

salt

Directions

Pour enough vegetable oil for deep-frying into a deep-fryer or large deep pan and heat the oil 338°F.

Soften the bread with a little bit of water, then squeeze the excess water out. Crumble the bread by hand and transfer to a large salad bowl. Add the cucumber, tomatoes, a quarter of the onion, and the basil.

To make the dressing, whisk together the olive oil and vinegar in a small bowl and season with salt and pepper.

Pour the dressing over the salad and stir thoroughly, then place the salad in the refrigerator until you are ready to serve.

Dip the remaining onion slices in flour, then carefully add the onions to the hot oil and cook until crispy. Remove with a slotted spoon and drain on paper towels. Season with salt.

Transfer the salad onto individual serving plates, sprinkle over the deep-fried onions and garnish with some extra tomato slices and basil leaves, if desired.

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Definitely Comfort Food

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Make Definitely Comfort Food

A deliciously hearty pot pie with carrots, parsnips, turnips, mushrooms, bacon, and ground pork wrapped in a delicious buttermilk pie crust.

Pork and Vegetable Pot Pie

Serves 8-10

Total Time: 3 hours 30 minutes

Ingredients

Pie Crust

1 1/2 cups cold unsalted butter cut into 1/2-inch chunks

3 3/4 cups all purpose flour

3 tablespoon granulated sugar

1 1/2 teaspoon of salt

3/4 cup to 1 cup of buttermilk

Meat

8 ounces thick-cut bacon chopped 1-inch

2 pounds ground pork

Vegetables (all diced 1/4 to 1/2-inch)

1 medium onion diced

2 large carrots diced

2 large parsnips diced

8 ounces mushrooms diced

1 small turnip diced

1 cup water

Salt and pepper

1/2 teaspoon crushed rosemary

1/2 teaspoon dried oregano

Gravy

1/4 cup melted butter

1/4 cup  all-purpose flour

2 cups chicken broth

Egg White + Wash

1 egg white

1 egg

1 tablespoon milk

Directions

Pie Crust

Before you begin measuring everything out, place the cubed butter in the freezer to chill.

Stir together flour, sugar, and salt, and pour into the food processor.  

Add butter and pulse until butter is cut into the flour, but still has visible chunks no larger than a pea.

While pulsing, slowly pour in 1/2 cup of the buttermilk and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and just hold its shape if squeezed together. If the dough does not, add a a little more buttermilk, a teaspoon at a time.

Lay a sheet of plastic wrap on the counter and dump 3/4 of your dough crumbs onto the sheet. Gather the edges and press tightly together to form a 1-inch thick disk. Do the same with the rest of the dough. Place in a plastic bag and refrigerate for at least an hour, up to 24.

Lightly grease your spring form pan with butter. On a well-floured surface, roll out the larger batch of pie dough out to a 17-inch round (leave the remaining batch in the refrigerator). Fold the edges of your dough in so you have a square smaller than your spring form pan that you can pick up. Place the dough inside the pan and unfold it, gently manipulating the dough so it is evenly distributed over the pan. Trim the overhang so only 1 inch remains.  If there are any tears, patch them with the scraps, using a tiny bit of water as glue. Place the pie crust in the refrigerator.

The Filling

In a large pot (with a lid), cook bacon over medium heat until cooked through but not too crispy. Use a large slotted spoon to transfer bacon to a plate, leaving the bacon drippings.

Add ground pork to the pot. Sprinkle with salt and pepper, and cook over medium until cooked through. Use your large slotted spoon to remove pork and transfer to a second plate. Add onions to the the pot and cook over medium for 4 to 5 minutes until onions are just starting to turn translucent around the edges. Add in the rest of the diced vegetables and the cooked ground pork.

Add 1 cup water and cover. Simmer covered for 10 minutes. Uncover, stir, and continue to simmer uncovered until water is evaporated and vegetables are just fork tender.

The Gravy

While your meat and vegetables simmer, in a medium saucepan, melt butter over medium heat. Whisk in flour and cook until lightly browned, about 1 minute. Whisk in broth, beating out any lumps that form. Continue to cook, whisking constantly until mixture thickens and begins to bubble, 4 to 6 minutes. Remove from heat and set aside.

Once your meat and vegetables are done, stir in the gravy. Add rosemary, oregano, and salt and pepper to taste. Your mixture should be fairly salty. Don't be afraid to add more!

Cool for at least 30 minutes, stirring occasionally to speed up the cooling process. Once mixture is mostly cooled, stir in bacon.

Assembly

Make sure your pie dish will fit in your oven, if not, move the top rack down. Preheat your oven to 400°F and place a rimmed baking sheet on the top rack to catch drips in case your pan leaks and to help cook your bottom crust (if using a glass or ceramic pie pan, skip this step as a hot baking sheet can cause them to shatter).

In a small bowl, whisk the egg white until frothy and brush over the inside bottom of your chilled, prepared pie crust. Pour meat mixture over the top, mounding it the highest in the center, and roll out your remaining batch of dough for the top. Place dough over the top of your pie and trim the overhang so that it is even with the bottom crust. Roll the dough under and either flute or crimp the edges to seal. Just make sure all of the crust is inside of the spring form pan so it doesn't break when you release the pan.

Whisk together egg and milk and brush over the top of the pie.

Cut a few slits in the top of the pie for steam to escape.

Place your pie on the preheated tray in the oven and bake for 55 to 65 minutes, until the crust is cooked through and the filling is bubbly. Check on the pie at around 40 minutes and cover loosely with foil if browning too quickly.

Allow pie to cool in the pan (do not open up the spring form pan) for at least 15 minutes before releasing and cutting.

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Another Fun Super Bowl Snack!

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Make Another Fun Super Bowl Snack!

Scallops and bacon are such a classic flavor pairing, sometimes they need nothing else. As a starter or canapé, these scallop lollipops are the ideal showcase for the delicious flavors of plump, fresh scallops and good quality smoky bacon.  Have fun with this recipe and make a few dipping sauces your friends and family will enjoy! Sweet chilly Asian sauce, barbecue sauce, plum sauce, or in this case a mayonnaise mustard sauce!

Scallop Lollipops

Makes 20

Total time:  10 minutes

Ingredients

Scallops

20 scallops

10 slices of smoked dry-cured bacon, 

1 oz of unsalted butter

vegetable oil

sea salt

black pepper

20 tooth picks

20 4 inch bamboo skewers

Dijonnaise Sauce

1/2 cup high quality mayonnaise

1 tbsp of Dijon Mustard

salt and pepper to taste

Directions

Dijonnaise Sauce

Whisk together and Dijon mustard, season with a little salt and pepper (not too much—mustard has plenty of salt and bite already), then taste. Adjust the amount of mayo or mustard to your liking.

Refrigerate and set aside until you are ready to serve.

Scallops

Wash the scallops and pat dry.

Lay the thinly sliced bacon on a chopping board and turn the scallop on its side. Roll and wrap the bacon carefully around the scallop and pin through the centre, horizontally, with a toothpick to hold the bacon in place. Repeat for each scallop.

Heat a frying pan with a small amount of vegetable oil, season the scallops well. Once the pan is hot, sear the scallops on the bacon covered sides. The scallops will take longer to cook as they are insulated by the bacon, which also needs to cook.

Once the bacon is cooked, flip the scallops onto one of their exposed sides for 30 seconds. Flip to cook on the other exposed side and add the butter.

Baste the scallops in the butter until cooked. This should take no longer than 4-5 minutes - scallops are cooked when you prod them and receive a little resistance, if they are still soft, continue to cook.

Once cooked, drain on parchment paper. Remove the toothpick, hold the bacon in place and insert the skewer through the scallop. Repeat for each scallop pop. Season and serve immediately with your choice of sauces.

For a fun serving idea, take an old wooden cutting board and drill holes into it around the edges the diameter of the skewer. Insert the scallop lollipops into the pre-drilled holes and place small custard cups filled with your different sauces in s the middle of the scallops!

If no time for that, just place your scallops on a decorative plate with the skewers sticking up in the air!

Take a cucumber, slice in half lengthwise and with the flesh side down, insert your scallop lollipops right down the middle. (The thicker the cucumber, the more stable it will be).  

The same can be done with a loaf of artisan bread and of course with both the cucumber and bread, you can cut or tear them up and dip them in the sauces as well!

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Your Grill Never Had it SO Good!

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Make Your Grill Never Had it SO Good!

This fantastic barbecued stuffed pork fillet recipe really takes advantage of the wonderful flavor you can develop from grilling. This method works brilliantly with the soft cheese and apple-stuffed pork, which is drizzled with Cognac for an extra-punchy flavor.

Barbecued Apple and Boursin Stuffed Pork Fillet

Serves 6

Total time:  1 hour plus time to preheat the grill.

Ingredients

3 lb pork tenderloin, trimmed of sinew and fat

3 oz of boursin, (about half a pack) preferably boursin cheese with black pepper

2 red apples, cut into thin wedges

1 tsp sage, chopped

cognac, or brandy for drizzling

olive oil, for brushing

salt

black pepper

Directions

Lay the meat on a chopping board and make a long horizontal cut along the length of the pork loin, making a pocket in the meat taking care not to cut all the way through. Use the heel of your hand to flatten the meat gently.

Sprinkle the meat with salt and black pepper, then spread the Boursin cheese over the entire interior of the pocket. Sprinkle with the sage, then arrange the apple wedges over the Boursin, evenly distributed along the length of the meat. Sprinkle the apple slices with about 4 tbsp of Cognac.

Roll or squeeze the loin closed so that the filling is mostly hidden and then tie securely at 2 inch intervals with kitchen string. Lightly brush the roasts all over with the olive oil.

Prepare an indirect fire (see below for instructions) in your barbecue. If you want a smoke flavor, soak some wood chips in water while the coals are getting ready (or your gas grill is coming to temperature).

When the coals are ready, place the meat in the middle of the grid over a drip-pan and sprinkle the drained wood chips over the hot coals (if using them).

Close the lid and cook for 35–45 minutes, depending on degree of doneness desired. 150F to 155F degrees is the typical internal temperature when done. Allow to rest for 5 minutes, then carve and serve.

Preparing Your Grill

The pork is cooked on an indirect fire in your barbecue.  Make a fire using sixteen charcoal briquettes and light them all in a pile on one side of the barbecue kettle. Once the briquettes have had time to ash over (about 40 minutes), transfer half of them to the other side of the barbecue. Position a foil drip tray between the two piles to keep them apart. Place the grill on the barbecue and voila, you are ready to cook.

For a gas grill, two burner, light one side bring to 450 degrees, lay the roast on on the unlit side and cook for 10 minutes.  Lower heat to 350 and continue to cook till done.  If you have a three burner grill, light the two outer burners and place the pork in the middle and cook for about 30 to 35 minutes at a continuous 350 degrees, checking for doneness throughout the process.

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Deviled Ham is Coming Back! Start Spreading the News

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Make Deviled Ham is Coming Back! Start Spreading the News

Deviled ham isn’t nearly as popular as it used to be, which even in its heyday, wasn’t very popular, and that’s a shame, since it’s such a delicious, and easy-to-make spread. By the way, its decline in popularity was a major factor in the collapse of America’s steamed ham industry. Just ask any Simpsons fan.

Besides providing a tasty treat, it’s always nice bringing something that no one else will. That means there’s no added stress wondering if your [insert popular dip or spread name here] is the best. I’m proud of my guacamole, but I don’t need it judged against three others. Besides, it's all politics.

I’d be happy to give you some additional tips here, but there aren’t any. Just be sure to taste and adjust for heat, and salt. The saltiness of different hams will vary greatly, so just because I didn’t need to add extra, doesn’t mean you won’t. And, like I said in the video, not only is this a great spread, but it also make a magnificent sandwich. Regardless of your delivery system, I hope you give this a try soon. Enjoy!

Ingredients for about 4 cups Deviled Ham:

1 1/2 pound smoked ham, cut into cubes

1/4 cup diced onion

1/4 cup chopped celery, with some leaves included

1/2 cup shredded hot pepper cheddar, or other cheese, optional

1/4 cup Dijon mustard

2 tablespoons hot sauce

1 teaspoon cayenne

1 tablespoon Worcestershire sauce

2/3 cup mayonnaise, plus more if needed

salt to taste

chives and pickled red peppers to garnish

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Party, Party, Party!

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Make Party, Party, Party!

No matter who you are rooting for on Super Bowl Sunday, this delicious and fun snack is perfect for so many other fun events.  Movie night at home, watching a game on TV, barbecues, picnics and more!

Spice Bags

Serves 10

Total time:  2 hours,30 minutes plus 1 hour marinating

Ingredients

Braised Pork Belly

3 1/2 lbs pork belly, cut into slices

5 tbsp of rice wine vinegar

5 tbsp of dark soy sauce

5 tbsp of honey

1 piece of fresh ginger, thumb-sized, peeled and roughly chopped

3 garlic cloves, roughly chopped

2 star anise

2 cinnamon sticks

Chicken Wings

3 1/2 lbs chicken wings

1 lemon

2 star anise

1/2 cup of plain flour, for dusting

salt

sunflower oil, for deep frying

Chips

3 1/2 lbs Yukon potatoes, skin on, cut into thin wedges

3 peppers, red and green, sliced into pieces

salt

rapeseed oil, for roasting

Special Seasoning

2 tbsp of rock salt

1 tsp white peppercorns, ground

1 tsp Chinese five-spice powder

1/2 tsp dried chilli

To Serve

4 red chillies, finely sliced

Equipment you will need

Deep-fryer

Pestle and mortar

Braised Pork Belly

Place the belly pieces in a large pot and cover with the dark soy, honey and rice wine vinegar. Leave to marinade for an hour or so.

Cover the marinated meat with water and cook on the stove over a high heat and bring to boil. Reduce to simmer, then add the ginger, garlic, star anise and cinnamon. Continue to gently simmer for around 1 and half to 2 hours, until the pork is soft and tender.

Remove the pork, placing into a dish or tray, and strain the liquid into a clean pan. Reduce over a high heat, until it becomes thick and syrupy. Drizzle the reduction over the meat and place to one side.

Preheat the oven to 400°F.

Place the sliced potatoes into a large pot and cover with water, adding a touch of salt. Bring to a boil , then reduce to a simmer and cook for 8-10 minutes, until the potatoes begin to soften. Drain in colander and leave to steam for 10 minutes.

Place the chips into a large roasting pan, making sure that they are not too crowded (you may need to use two). Cover generously with the olive oil and mix through with your hands. Place into the oven to roast for an hour, checking every twenty minutes or so and turning the chips over so that they cook evenly. In the last twenty minutes of cooking, add the sliced peppers.

The Chicken

While roasting the potatoes, bring another large pot of water to the boil. Juice the lemon and add it with the peel into the water, along with the star anise and some more salt.

Get a rolling boil going for about 5 minutes, then add the chicken wings. A lot of fat will come to the surface, so skim that off as best you can and simmer for just more five minutes.

Remove the chicken wings and drain them on paper towels, cooling for 20 minutes.

Fill a wok, saucepan or deep-fryer with the sunflower oil and heat to 350°F (use a thermometer to check if using a pan)

Place the flour in a bowl with a healthy amount of salt and pepper and throw the wings in for a thorough dusting. Deep fry the wings in batches for 5 minutes at a time, then drain on kitchen towel and keep warm.

To make the five spice salt, place the white peppercorns and salt into a pan and dry fry, until they start to release their aromatics and the salt begins to brown. Remove from the heat and place in a mortar and crush the mixture with the pestle adding the five spice and dried chilli. Mix thoroughly.  (you may want to use a small food processor or coffee bean grinder for this task).

As everything starts coming together, remove the chips and peppers from the oven and add the chicken to the roasting tray. Mix thoroughly to evenly distribute the chicken, then cover with foil and keep warm.

Turn on the broiler to highest setting.

Allow to heat up. Lay the pork slices under the broiler for a quick blast, turning as they begin to char, then remove and slice into mouth-sized pieces.

Add the pork to the roasting tray along with the special seasoning. Mix thoroughly, then spoon everything into paper bags.

Add some slices of red chilli to each bag and serve. 

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Can You Imagine Your Guests Faces!

Learn how to do Can You Imagine Your Guests Faces! for your friends and family. this revenue from Can You Imagine Your Guests Faces! it is delicious

Make Can You Imagine Your Guests Faces!

I bet this deliciously gorgeous recipe will turn heads of your family, friends and guests.  The great thing about this recipe is it can be as formal or casual as you set the mood for your breakfast, brunch or tailgate party! Quail eggs work the best for the presentation and honestly it's the uniqueness of the quail eggs that are the star of the dish.  You can can use small eggs as well adjusting placement for presentation. This recipe is a game changer and a perfect replacement for everyday (yet delicious) deviled eggs!

Feuillete of Poached Quails’ Eggs with Hollandaise Sauce

(Puff Pastry, Eggs and Hollandaise Sauce)

Serves 4

Total time:  2 hours

Ingredients

Quail Eggs

24 quail eggs

1 packet of puff pastry

1 shallot, finely diced

1tbsp of butter

1 lb of button mushrooms

1 tsp thyme leaves, chopped

1/2 cup of Madeira

black pepper

Hollandaise Sauce

2 egg yolks

1 shallot, peeled and finely sliced

1 tsp black peppercorns

1 tarragon stalk

1 sprig of thyme

5 oz of white wine vinegar

8 oz of butter, melted (2 sticks)
1 lemon

salt

Garnish
Chives finely chopped

Eggs

Cook the eggs in a pan of boiling water, in batches of six or eight for 2 minutes 40 seconds, then lift out into iced water. Once all the eggs are cooked, peel them and refrigerate until needed (you may want to cook a few extra quail eggs in case you have trouble peeling them).

Puff Pastry

Roll out the pastry into four 1 2/3 in x 5 1/2 in rectangles, no more than 1/8 in thick. Transfer to a baking tray lined with parchment paper, making sure the pastry rectangles do not touch as they cook.

Refrigerate the tray for at least an hour before baking in the oven at 400°F until golden brown. Cool completely, then store in an airtight container.

Mushroom Puree

Fry the diced shallot gently with the butter until soft. Blitz the mushrooms in a food processor and add to the shallot in the pan with the thyme. Fry for 10 minutes, adding oil and butter if needed. Add the Madeira and fry until you have a compote-like consistency, then set aside.

The Hollandaise Sauce

Whisk the yolks in a bowl over a pan of warm water until doubled in volume. Place the shallot, peppercorns, tarragon stalk and sprig of thyme in a pan with the vinegar. Reduce by half then strain through a sieve, saving the vinegar reduction liquid.

Pour the melted butter over the yolks, whisking all the time. Season with salt, add a little of the vinegar reduction and a squeeze of lemon juice, then whisk and taste.

If it tastes fatty, add more vinegar reduction; if it’s too acidic add more butter. Store in a bowl over hot (not boiling) water, covering the surface of the sauce with plastic wrap to prevent a skin forming.

Warm the pastry in the oven while warming the mushrooms in a pan. Spoon the mushroom mix along the pastry, making indentations in the mix for the eggs to sit.

Finish the eggs in a pan of simmering salted water for 45 seconds then lift out, season lightly with pepper and place on the pastry and mushroom base. Spoon on the Hollandaise, sprinkle the chopped chives and serve at once.

You can slice between each egg or two making a single serving as a snack for the Super Bowl.  If you are serving this for a breakfast or brunch item, I would suggest plating each of the presentations on individual plates making it easier for your guests to serve themselves and saving your beautiful presentation.

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