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Cooking, Recipe and Food Blog

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

Lemon Chicken

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Lemon ChickenSweet, Sticky and so tasty, this delicacy is a personal favourite when I’m out in a restaurant, and it’s the closest thing I’ve found whilst cooking at home.

The chunks of lemon in the dish soften very nicely, and add a delicious extra texture to surprise your taste buds. Try to de-seed the chunks of lemon, or at least make sure that you have picked them out of the mixture.

To Serve 4

800g Boneless Chicken, cut into bite size chunks

½ Chicken Stock Cube, in 2 cups of hot water

1/3 Dry Sherry or Dry White Wine

2tbsp Oyster Sauce

4tbsp Hoisin Sauce

1tbsp Soy Sauce

1tbsp Sugar

1 Lemon, with the peel cut into strips

1 small Lemon, cut into round pieces

1/3 cup Flour

1/3 cup Corn Flour

Plenty of Oil for Frying

2tbsp Lemon Juice

2tbsp Corn Flour

2 Egg Yolks

2tbsp Dry Sherry or Dry White Wine

1tsp Salt

1.       In a bowl, dissolve 2 tablespoons of the Corn Flour, with 2tablespoons of water. Mix in the Egg Yolks, 2 tablespoons of Dry Sherry (or White Wine), and teaspoon of Salt.

2.       Add the Chicken, and make sure it’s well covered, put to one side, cover and refrigerate for an hour.

3.       In a medium sized pan, place the Chicken stock, Sherry, Oyster Sauce, Hoisin Sauce, Soy Sauce and the Lemon Peel, then allow to boil. Turn down to the lowest heat, then leave to simmer uncovered for ten minutes.

4.       Add the lemon slices and continue to simmer for five more minutes, and then remove from the heat.

5.       In a bag, mix the third cup of Corn Flour with the third cup of Flour, and mix well. Remove the chicken from the marinade, and shake well, making sure the chunks are completely covered.

6.       Heat plenty of oil and fry half the Chicken, and fry for a minute. Lower the heat and continue cooking for another minute. Remove from the oil, and place on Kitchen paper to remove any excess oil.

7.       Do the same for the other half of the Chicken.

8.       Mix a small amount of Corn Flour in with the lemon Juice, and serve as a sauce.

Photo Courtesy of: Avlxyz

Sour Cherry Smoothie

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This smoothie is quite a sharp flavour, with a creamy, smooth texture. The mix of the flavours and feelings makes this a sure-fire hit, and a great way to wake yourself up in the morning. You can also use it as in Ice Cream sauce if you add less yoghurt, and pour it over the top of Vanilla Ice cream for a lovely treat, even more so if you warm it up slightly first – just thirty seconds in a microwave is all that’s needed.

Cherry Smoothie

250g bottled, stoned Morello Cherries
150ml Greek Yoghurt
Sugar (to taste)

1. Put the Morello cherries, with their liquid into a blender with the yoghurt and process until smooth.
2. Add as much sugar if wanted – start by tasting as it is, then adding small amounts at a time. It’s easier to put more sugar in, than to add more Cherries!
3. Pour and Serve

Home Made Sweet and Sour

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A fresh, jar-free sauce to go with a meat of your choice – try with Pork, Chicken or Prawns!

100g Pineapple
1/2 carrot, finely shredded
1/2 red onion, finely shredded
4 or 5 baby Corn, cut into 1cm lengths
Zest and Juice of Lemon
3cm of Grated Ginger
Pinch of Cinammon
2 cloves of Garlic
Portion of Meat per person
Handful of Bean sprouts
3 Tablespoons of Oil
Handful of Cashews (optional)

Easy enough – except for the meat, mix all of the ingredients together, and coat in some of the oil.

Leave to marinade for at least 30minutes – more if possible, and brown the meat off, then add the vegetables and herb mix together, and cook on a medium heat for until the vegetables start to soften, but still have their crunch.

Serve with Rice or Noodles

Photo Credit: Sweet and Sour Pork by avlxyz.