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Cooking, Recipe and Food Blog

Piccalilli

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A traditional British spread. It’s sweet and sour, soft and crunchy all at the same time, which goes great with a whole range of Cold Meats and Sandwiches. A lot of Supermarket varieties are very ‘saucy’ rather than Vegetables.

Piccalilli

A very quick dish to make, but it’ll take a little bit of time to prepare the Vegetables, but make them rustic – it’ll be quicker and give more variety.

To make 2 Jars
250g Cauliflower Florets, trimmed to 1cm
250g Frozen Baby Silver Skinned Onions
150g Green Beans, cut into cubes
100g Celeriac, peeled and cut into cubes
150g Unpeeled Cucumber, halved, seeds removed from the core
150g Maldon Sea Salt
1 1/2 Litre Malt Vinegar
1tsp Pickling Spices
2tsp Turmeric
2tsp Ground Ginger
1 1/2tbsp English Mustard Powder
2tsp Mustard Seeds
300g Demerara Sugar
1 1/2tbsp Cornflour

1. Place all of the prepared Vegetables into a large bowl, then cover with a litre of Vinegar and the Sea Salt before leaving to marinade overnight. This process is called ‘brining’, which will help to flavour, season and preserve them.
2. The next day, thoroughly rinse the Vegetables off, and leave to drain well.
3. To make the Liquor that provides the flavouring, combine the Spices into a saucepan, begin to heat, then add the Demerara Sugar and Cornflour. Add a small amount of Vinegar to the pan to make a paste, then start to add the rest of the Vinegar, and then bring to the boil over a low heat. Add the Vegetables, then cook for around ten to fifteen minutes. Remove from the heat and leave to cool.
4. Decant into clean and sterilised jars, which you can seal tight.

It will store for about three months in a fridge, and serve on Crusty Bread – try with some Maple Glazed Ham to make a truly delicious sandwich!

Photo Courtesy of: hobbs_luton

The ‘Delicate’ Sandwich

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Okay, sarcasm isn’t my strongest point. But I’d still give this bit of advice: wear a bib whilst eating this, and being careful with it.

Sausage Sandwich

Ideal as a Brunch Sandwich, it’s great as a snack at anytime – especially after a late night!

To serve 4
1 Loaf Sour Dough Bread, cut into 8 thick slices
4tbsp Olive Oil
2 Large Red Onions, peeled and sliced
2tsp Sugar
2tbsp Balsamic Vinegar
8 Good Quality Sausages
8 Baby Plum Tomatoes, halved
1tbsp Water
3 Big Handfuls of Rocket
English Mustard

1. Drizzle a small amount of Olive over each slice of bread, before placing on a Griddle pan and toasting lightly on both sides
2. Heat a teaspoon of Oil in a pan, then add the Onions and allow them to sweat a little. When they start to wilt slightly, add half the Sugar, a small pinch of Salt, twist of Pepper and half of the Balsamic Vinegar, then cook for three to four more minutes.
3. In a fresh pan, start to cook the Sausages in a frying pan with a tablespoon of the Oil. When coloured on all sides, turn the heat down and cook for a further six to eight minutes
4. In the pan of the Onions, add the Tomato Halves, with a little Water, the rest of the Water, Sugar, Balsamic Vinegar and then season to taste. Leave to reduce a little over a medium heat.
5. To assemble, cut the Sausages in half lengthways. Spoon the Tomato and Onion mixture onto half the slices of Bread, place the Sausages on top, followed by a handful of Rocket, drizzle with a small amount of Oil, then the other slice of Bread, which has been covered in Mustard.

Photo Courtesy of: bird gc

Monte Cristo Sandwich

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A sweet and salty breakfast treat. It is like a French toast and a ham and cheese sandwich rolled into one. If you are not fond of cream cheese, you may use mayonnaise. Any bread will do too, so do as you wish.

Ingredients:

4 Ounces Soft Cream Cheese

1/2 Cup Roasted Garlic

6-8 Slices Rye or Marble Bread

1 Pound sliced Rosemary/black forest/ turkey ham, Deli Style

5 ounces sliced Swiss cheese

3 large eggs, beaten

3 tablespoons milk

1/4 cup garlic olive oil

Salt and pepper to taste

1 tablespoon confectioners’ sugar for dusting

Combine the roasted garlic and the cream cheese. Mix well. Spread it on the bread. Top it with ham and Swiss cheese. Place another piece of bread. Repeat the process for the remaining bread. You may cut off the edges of the bread if you wish. Wrap the bread individually in cling film to compress the bread. Refrigerate it for 30 minutes.

Combine the eggs and milk. Whisk. Add a dash of salt and pepper.

In a skillet or frying pan, heat a little oil (enough for 1 sandwich). Unwrap the sandwich and dip it in the egg. Fry it for 3-4 minutes or until golden brown. Turn once to cook it evenly.

Drain excess oil in paper towels. Cut it in half and dust with confectioner’s sugar. Serve warm with red currant jelly or blackberry jam.

Photo Courtesy Of: cchen

Black Forest Roulade

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This roulade is a more adult version of the classic Jam Roll – cream, kirsch and black cherries make this dish stand out – as does the chocolate sponge. Serve with Single Cream, or on it’s own to really enjoy all the flavours on offer in this dessert
Black Forest
If you don’t want to add the Kirsch or Brandy, you don’t have to – if you can find a flavouring that’s similar, then great, but add only a teaspoon of the Brandy or Kirsch flavouring will be enough.

To Serve 8-10
Sunflower Oil, for greasing
175g Plain Chocolate
5tbsp Kirsch or Brandy
5 Eggs
225g Caster Sugar
Icing Sugar, for dusting
350ml Double Cream
350g Fresh Black Cherries, stoned, or 400g Canned Morello Cherries, drained and stoned

1. Heat the oven to 190c, before greasing and lining a thirty five centimetre by twenty five centimetre Swiss Roll Tin.
2. Break the Chocolate into small pieces and place into a heatproof bowl settled just above a Saucepan of gently boiling water. Add the three tablespoons of the Kirsch to the pan, stir until the mixture is smooth, before removing from the pan and set aside.
3. In a different large heatproof bowl, place the Eggs and Caster Sugar into a set over the same pan – whisk the mixture until very thick, and the whisk leaves a pattern on the surface of the mixture.
4. Remove from the heat, and whisk in with the cooled Chocolate Mixture – spoon it into the prepared tray, and tap the tray lightly to make sure it’s smooth. Bake in the oven for twenty minutes, or until firm to the touch.
5. Remove from the Oven, and turn out onto a sheet of baking paper that’s been dusted with the Icing Sugar. Roll in on itself, and leave until cold.
6. Whip the Double Cream until it forms peaks which are still soft, then stir in the remaining Kirsch. Unroll the Roulade and spread the cream over the surface to about half a centimetre from the edges, scatter the Cherries over the top, and then roll up carefully.

Photo Courtesy of: secretlondon123

Reuben Sandwich

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The Reuben is a grilled sandwich made of layered meat, sauerkraut, Swiss cheese and dressing. Some use thousand island, while others prefer Russian dressing. There are many variations of this dish. An example would be its sister sandwich called Rachel, which uses pastrami instead of corned beef and coleslaw in place of sauerkraut. Some even use turkey meat and different types of cheese.

When buying corned beef, make sure you get good quality meat. You can buy cooked unflavored shredded beef or prepare it yourself by boiling it in water and spices; although, the latter may take some time.  Try to avoid using canned corned beef because it has a strong flavor.

Sandwich Ingredients:

2 tablespoons butter, softened

8 slices rye bread

8 slices Swiss cheese

3/4 lb cooked corned beef brisket, thinly sliced

1/2 lb sauerkraut

1/4 cup Russian Dressing

Russian Dressing:

1 1/2 tablespoons tomato ketchup

3/4 cups mayonnaise

2 tablespoons sour cream

2 teaspoons chopped curly parsley leaves

1 tablespoon plus 1 teaspoon minced Spanish onion

1 tablespoon plus 1 teaspoon minced dill pickle

1/2 teaspoon fresh lemon juice

1/2 teaspoon grated horseradish

1/4 teaspoon Worcestershire sauce

Salt and pepper to taste

To make the dressing, combine the ketchup, mayonnaise, sour cream, parsley, onions, pickles, lemon juice, horseradish and Worcestershire sauce in a bowl. Mix well and season with salt and pepper.

Dry the sauerkraut with a paper towel. If it is moist or drippy, it will make the bread soggy.

To assemble the sandwich, spread a generous amount of Russian dressing on two slices of bread. Top one slice with cheese and place a layer of sauerkraut on top of it. Next, place the corned beef slices, then put another slice of cheese. Top the layers with the other slice of bread, the side with the dressing facing down.

Preheat a skillet or frying pan. Butter the outside of the sandwich and grill until the bread is golden brown on both sides and the cheese has melted. Use a spatula to flip the sandwich and to flatten it a bit. Transfer it to a plate.

Cut the sandwich diagonally and serve with fries or chips.

Photo Courtesy Of: Ron Dollete

Philly Cheese Steak

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This sandwich has been one of Philadelphia’s favorites since the 1930s. You can find it in restaurants, cafeterias and food carts all over the city. It is made of thinly sliced meat and melted cheese. Feel free to use any kind of cheese you like: provolone, mozzarella or cheese whiz. It is not for the health conscious because it is meant to be greasy. Eating it can be a little messy, but it is definitely worth it.

Ingredients:

2 fresh Italian sandwich rolls, split in half crosswise

1 white onion, thinly sliced

1/2 large green bell pepper, thinly sliced

1/2 large red bell pepper, thinly sliced

1 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 pound rib-eye steak, thinly shaved or sliced

5 tablespoons Worcestershire sauce

1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz

1 tablespoon Ketchup

Marinate the beef in Worcestershire sauce and ketchup for 5-10 minutes.

Heat a griddle over medium-high heat. Once it is hot add the oil. Saute the garlic, onions and bell peppers for 5 minutes or until they caramelize; season with salt, and pepper. Cook for another 30 seconds. Transfer to a plate and set aside.

Using the same pan, cook the marinated beef for about 2 minutes or until the meat is cooked. Mix in the vegetables. Add the cheese slices and wait for them to melt. If you are using cheese whiz, pour it in and mix well.

Heat the buns and fill them with the cheesy meat mixture. Add more cheese if desired. Serve immediately.

Photo Courtesy Of: sashafatcat

Chicken, Bacon & Honey Mustard In Ciabatta

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For another quick fix, how about something a bit fancier?

A fresh, juicy Chicken Breast. Crisp, succulent Bacon. Soft, Fresh Lettuce. Warm Ciabatta, with lashings of rich Honey Mustard Sauce. For cooking the Chicken Breast, try a variety of ways. Grilled, Fried or Roasted, they all vary the taste – or even during the Summer try cooking it on a coal BBQ.

Chicken, Bacon and Lettuce Ciabatta

For this you’ll need:
– 1 Cooked and Cooled Chicken Breast per Person
– 2 Rashers of Bacon per Person (the meatier the better!)
– A Handful of Kos Lettuce per Person
– Honey Mustard Sauce
– 1 Ciabatta Per person (I prefer Wholewheat for this recipe)
– Salt and Pepper to taste

1. Warm the Cibatta, and cook the bacon off – try to get it quite crispy to vary the textures in the dish

2. Slice the Chicken breast so that it will evenly cover the Ciabatta

3. Spread the Honey Mustard, lay the lettuce leaves and Chicken out evenly

4. Remove the Bacon from the pan, and immediately lay out on the Chicken, Lettuce and Honey Mustard

5. Salt and Pepper to taste, and serve, accompanied with a fresh salad, or some chunky chips.

Photo Credit: Grilled Chicken Ciabatta by Rick’s