Camembert “Scotch Eggs” with Honey Mustard Dip

Le Rustique Camembert Scotch Eggs Two Ways with Honey and Mustard Dip

with

Le Rustique Camembert Cheese

Le Rustique Camembert Cheese Scotch Eggs

Camembert “Scotch Eggs” with Honey Mustard Dip – these delicious “Scotch Eggs” hide a cheesy secret inside! Two delicious flavours, herby pork sausage meat and black pudding, are each wrapped around a cube of Le Rustique Camembert which after being deep-fried, oozes seductively. Dunk the “eggs” into a tangy, sweet honey and mustard dip for a truly cheesy treat. These “no egg” Scotch Eggs would make a wonderful addition to the summer picnic hamper, and as National Picnic Week is approaching, from the 16th to the 25th June, I’m just in time to share this delicious picnic recipe with you all. I’m a huge fan of Le Rustique Camembert, and over the years, Le Rustique has become a fixture in French households, as well as mine. You can spot their cheese in an instant, thanks to the wooden box with its heat-branded design and red and white Gingham cloth! It is said that a merchant with an excess stock of red and white Gingham cloth suggested to Jean Verrier that he could use them to present his famous Camembert, in a simple, authentic style.

Cheese and Honey

Adding honey to the recipe today for Camembert “Scotch Eggs” with Honey Mustard Dip, adds a sweetness and floral depth the dipping sauce that works to well with the slightly salty Camembert cheese. Regular readers may remember that I am working with Le Rustique on a series of bespoke recipes, primaraily with cheese and honey. I’ve already created three fabulous recipes with the French brand, Le Rustique, using English honey for the perfect culinary entente cordiale, and you can see the three recipes for Le Rustique Camembert and Apple Scones with Honey Butter, Le Rustique Camembert and Hazelnut Parcels with Quick Fruit and Honey Chutney and Le Rustique Brie Tartlets with Honey Onion Relish here: French Cheese and English Honey…….

Le Rustique Recipes With Lavender and Lovage

All four recipes would be perfect playmates for the picnic hamper, but there’s something about a Scotch Egg that is quintessentially British when it comes to a picnic or Le Déjeuner sur l’herbe! Today’s recipe is prepped in under half an hour and it takes about 20 minutes to fry the Scotch Eggs – they can be served hot, warm or cold and the honey mustard dip can be made well in advance. The recipe is shared below, and these little snacks would also be wonderful for the school or office lunch box too…..when I made my last batch, I made them for some cheeky Amuse Bouche before a casual summer supper on the terrace; you can make them bite size or man size, it’s really depends on the occasion you want to serve them at. I hope the sun shines on you for National Picnic Week, and do let me know if you make these and how they turn out! Karen 

Le Rustique Camembert Scotch Eggs Two Ways with Honey and Mustard Dip

Camembert “Scotch Eggs” Two Ways with Honey and Mustard Dip

Serves 12 Scotch Eggs
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Allergy

Egg
Meal type

Appetizer, Lunch, Snack, Starter
Misc

Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion

Barbecue, Birthday Party, Casual Party, Christmas, Easter
Region British

By author

Karen Burns-Booth
These delicious “Scotch Eggs” hide a cheesy secret inside! Two delicious flavours, herby pork sausage meat and black pudding, each wrapped around a cube of Le Rustique Camembert which after being deep-fried ooze seductively. Dunk these into a tangy, sweet honey and mustard dip for a truly cheesy treat.

Ingredients

    Scotch Eggs

    • 6 (400g) high meat content herb pork sausages, skinned
    • 6 (400g) black puddings, skinned
    • 250g box Le Rustique Camembert, cut into 12 cubes
    • 2 eggs, beaten
    • 50g to 75g fine bread crumbs
    • Vegetable oil for frying

    Dip

    • 125ml runny honey (Flower honey)
    • 2 tbsp Dijon mustard
    • 1 tbsp olive oil

    Note

    These delicious “Scotch Eggs” hide a cheesy secret inside! Two delicious flavours, herby pork sausage meat and black pudding, each wrapped around a cube of Le Rustique Camembert which after being deep-fried ooze seductively. Dunk these into a tangy, sweet honey and mustard dip for a truly cheesy treat.

    Directions

    Step 1 Take each sausage or black pudding and flatten them out into a large thin round; place Le Rustique Camembert cube into the middle and bring the sides up to completely cover the cheese, making sure there are no gaps or holes in the sausage or black pudding. Gently shape them into an egg shape in the palm of your hand.
    Step 2 Dip the Scotch Egg into the beaten egg and then cover it with the bread crumbs; set to one side on a plate whilst you make the rest.
    Step 3 Fill a wok or a deep-frying pan to about 10cms in depth with vegetable oil and then heat it until smoking hot; add 3 to 4 “Scotch Eggs”, do not overcrowd the pan, and cook over a medium heat for about 4 minutes, turning them over half way through cooking. If they start to brown too quickly, turn the heat down slightly.
    Step 4 Once they are cooked, drain them and keep them warm whilst you cook the remaining ones.
    Step 5 To make the dip: whisk the honey, mustard and olive oil together to form an emulsified dip.
    Step 6 Serve immediately with the honey and mustard dip.

    *Collaborative Paid Post*

    Scotch Eggs

    Fun Picnic Facts:

    *The average person picnics at least three times a year, that’s 94 million picnics per year.
    *According to research done in 2013 the average family spends £26 per picnic, totaling a cool £2,479,720,000.
    *Originally a picnic was a fashionable social event to which each guest contributed some food.
    *The French started the modern fashion for picnics when they opened their royal parks to the public after the revolution of 1789.
    *The use of the phrase “no picnic” to describe something difficult dates back to 1884.
    *The most popular picnic snack fifty years ago was the humble cheese sandwich. Now, it’s a bag of crisps.
    *The most popular day for picnics in the US is the 4th of July. In Italy it’s Easter Monday. In France, it’s Bastille Day. In the UK, it’s (weather dependent) rapidly becoming National Picnic Week.
    *Fortnum & Mason, the London department store, claims to have invented the Scotch egg in 1738. They still sell them today.
    *Picnic food is as popular as if it’s ever been, in 2012, an average of ten grams of meat pies and sausage rolls were consumed per person per week.

    National Picnic Week

    Le Rustique Cheeses are in constant evolution, and each stage has its own taste; the maturing process can be divided into three stages:

    YOUNG: 35 days before the “use by date” – Firm texture and a light, fresh flavour

    RIPE: 20 to 35 days before the “use by date” – Soft “melt-in-the-mouth texture with a distinctive almost mushroom flavour

    MATURE: 20 days before the “use by date” – a creamy, runny and soft texture with a very pronounced and complex flavour.

    Le Rustique Camembert Scotch Eggs Two Ways with Honey and Mustard Dip

    More Picnic Recipes

    Picnic

    Le-Rustique-logo-recipe

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    Giveaway: Win a Shaws 1889 Proper Picnic Pack

    Shaws 1889 Picnic Bag

    JUST IN TIME for National Picnic Week, I have a FABULOUS Summer giveaway from Shaws of Huddersfield! The Shaws Picnic Pack contains: Six different chutneys from the Shaws Everyday day range. Each of which lends itself to a variety of picnic food recipes from, sandwiches to salads and pies to pizza. Also in the pack are some fun drinking jars, to prevent spillages and keep the insects out of your juice. Speaking of insects, you’ll be needing some citronella candles to keep them at bay and using a Shaws jar prevents wax spillages and hides the strong aromas away from your food when transporting your picnic.

    Shaws 1889 Picnic Bag

    Shaws Proper Picnic Pack (RRP £15 plus upcycled jars = priceless!)
    1 x Chunky Mango Chutney
    1 x Caramelised Red Onion Chutney
    1 x Devilish Tomato & Chilli Relish
    1 x Mighty American style Relish
    1 x Tasty Tomato Chutney
    1 x Flaming Hot Chutney
    2 x drinking jars with lids and straws
    2 x citronella candle jars

    Shaws 1889 Picnic Bag

    To see the special recipe I created with Shaws, visit the my recipe here:

    21st Century Coronation Chicken

    For 2 to 4 chicken breasts, pour boiling water into a saucepan then add a vegetable stock cube and half a lemon, cut into wedges. Add the chicken breasts and poach them gently, covered, for 10 minutes; after 10 minutes, take the pan of the heat, keep it covered and allow the chicken breasts to cool in the stock until you need to use them - this keeps them moist. Keep the stock for soup, sauces or as a chicken stock.

    To enter this SHAWS 1889 Giveaway, all you have to do is the following:

    1. Complete the Rafflecopter widget below to verify your entries – THREE mandatory questions will appear, which you need to answer by leaving a comment at the bottom of this post, following me and Shaws 1889 on Twitter, before going back to the Rafflecopter form and hitting “Enter”. (After this, you can complete the bonus entries as explained on the form to increase your odds of winning – you can also return daily to tweet this for more bonus entries)

    2. Entries are by blog comment, Twitter, Facebook etc

    3. Closing Date: 4th July 2017

    (For more information on how to enter blog giveaways using Rafflecopter please see this short video)

    You can win more bonus entries by tweeting on a daily basis.

    It’s EASY! Rafflecopter will tweet, like and follow on your behalf. For information on finding the URL of your tweet please see this

    GOOD LUCK!

    Karen

    Citronella Candles

    a Rafflecopter giveaway

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    Oven Roasted Herb Crusted New Potatoes

    Oven Roasted Herb Crusted New Potatoes

    with

    Cornish New Potatoes

    Oven Roasted Herb Crusted New Potatoes

    Today’s recipe for Oven Roasted Herb Crusted New Potatoes, is a real winner – using a seasonal star, Cornish New PotatoesCornish new potatoes are only in season from the middle of June until end of July, they are the first UK mainland crop of the year and signal the start of summer, so they need to be scooped up and enjoyed whilst they are in season. Cornish new potatoes have light, fluffy skins and an overall sweet taste, but because of where they are grown, in the rich, fertile Cornish soils close to the sea, it gives the potatoes a natural salinity and sweetness,which is enhanced when they are roasted, as I have done with today’s recipe. Furthermore, they are sold unwashed (dirty), with a bit of soil on them (like all spuds used to be sold), and this helps them stay fresh, as washing removes some of the skins which stops them keeping for longer…..and I must admit to being a tactile cook, I like to see where my produce has been grown, with a link and a clue to where it comes from!

     Grown in the rich, fertile Cornish soils close to the sea, gives the potatoes a natural salinity and sweetness and soft fluffy skins,

    After a quick bath in the kitchen sink, the spuds are clean and ready to be cooked; today’s recipe is a delightfully easy to prepare vegan side dish where the Cornish new potatoes are the hero, the heart of the meal, and are supported ably by British rapeseed oil with a spice & herb mixture of smoked paprika, thyme, oregano, Cornish sea salt, garlic and pepper. Serve these crunchy little spuds with roast chicken, baked fish or with any grilled or roast meat and poultry for a tasty accompaniment, and, they are brilliant when served at a BBQ too. There is no need to parboil them beforehand, and I also don’t bother to preheat the oil before roasting the potatoes. They are just as tasty when they are cold……I DO love a cold spud, and if you want, you can add a little low-fat mayo to them to make an east potato salad with any leftovers.

    Cornish New Potatoes

    Once the potatoes have been washed and dried, you simply toss them into an ovenproof roasting tray, drizzle over the rapeseed oil and then sprinkle the herb and spice mixture over the potatoes – cook them for just under an hour until they are crispy in the outside and soft and fluffy on the inside. My seasoning mix can be adapted to use fresh herbs, oregano and thyme, when they are in season. When I made my last batch of these Oven Roasted Herb Crusted New Potatoes, I sprinkled some freshly chopped lovage over them, before serving, which added a wonderful salty almost celery-like flavour to them. I then served them with simple grilled chicken breasts and some salad leaves for a tasty, and easy, al-fresco weekend lunch. These potatoes are particularly tasty when swerved with grilled sausages for a “summer bangers and spuds” meal!

    Oven Roasted Herb Crusted New Potatoes

    I have shared the recipe for these Oven Roasted Herb Crusted New Potatoes below, on a printable recipe card, and if you do make them, then please do let me know what you thought of them. Once Cornish new potatoes are out of season, then do use whatever available British potatoes are in season, although you may have to adjust the cooking time for older potatoes as well as cutting them into smaller chunks too.  I have suggested using rapeseed oil in the recipe, which means that the recipe is suitable for vegans, but for extra flavour, and I’m afraid extra calories, why not roast the spuds with some Cornish butter – just add about 25g to 40g of butter in the tray with the oil and melt it before adding the potatoes, for an occasional treat. That’s it for today, do keep popping back to see what new recipes and travel stories I am sharing! Karen 

    Oven Roasted Herb Crusted New Potatoes

    Disclaimer: Sponsored post

    Oven Roasted Herb Crusted New Potatoes

    Serves 6
    Prep time 10 minutes
    Cook time 50 minutes
    Total time 1 hour
    Dietary

    Vegan, Vegetarian
    Meal type

    Lunch, Side Dish, Snack
    Misc

    Child Friendly, Serve Cold, Serve Hot
    Occasion

    Barbecue
    Region British

    By author

    Karen Burns-Booth
    A delightfully easy to prepare vegan side dish where seasonal Cornish new potatoes are the hero, supported ably by British rapeseed oil and a spice & herb mixture of smoked paprika, thyme, oregano, Cornish sea salt, garlic and pepper. Serve with roast chicken, baked fish or with any grilled or roast meat and poultry for a tasty accompaniment. Great for the BBQ too!

    Ingredients

    • 750g Cornish new potatoes, washed and dried (no need to peel)
    • 2 to 3 tablespoons British rapeseed oil

    Herb and Spice Mix

    • 1 teaspoon Cornish sea salt
    • 1/2 teaspoon garlic granules
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon dried oregano (1 tablespoon freshly chopped oregano)
    • 1/4 teaspoon dried thyme (1 tablespoon freshly chopped thyme)
    • 1/4 teaspoon smoked paprika

    Note

    A delightfully easy to prepare vegan side dish where seasonal Cornish new potatoes are the hero, supported ably by British rapeseed oil and a spice & herb mixture of smoked paprika, thyme, oregano, Cornish sea salt, garlic and pepper. Serve with roast chicken, baked fish or with any grilled or roast meat and poultry for a tasty accompaniment. Great for the BBQ too!

    Directions

    Step 1 Preheat oven to 200C/180C fan/400F/Gas mark 6.
    Step 2 Mix all the herbs, spices, salt and pepper together.
    Step 3 Cut any larger potatoes in half and then place them into a large ovenproof roasting tray. Drizzle over the oil and turn the potatoes over to coat them in oil.
    Step 4 Sprinkle the herb and spice mixture over the potatoes, again turning them over to cover them on the mixture.
    Step 5 Roast them in the preheated oven for between 50 and 60 minutes, until they are crispy on the outside and tender in the middle; shake the roasting tray three or four times during cooking to ensure they all cook evenly for an even crispness.
    Step 6 Serve immediately as a side accompaniment.

    Oven Roasted Herb Crusted New Potatoes

    Oven Roasted Herb Crusted New Potatoes

    More Potato Recipes on Lavender and Lovage:

    Meal Planning Monday and Cheesy Stuffed Supper Spuds (Baked Jacket Potatoes) Recipe

    Cheesy Stuffed Supper Spuds

    Meal Planning Monday and Cheesy Stuffed Supper Spuds (Baked Jacket Potatoes) Recipe

    Dublin Coddle and Spuds!

    BBQ style Irish Slow Cooked Cheese and Bacon Potatoes in Paper

    Dublin Coddle and Spuds! BBQ style Irish Slow Cooked Cheese and Bacon Potatoes in Paper

    Hasselback Potatoes with Bacon and Cheese

    Hasselback Potatoes with Bacon and Cheese

    Celebrate “VE Day” with Potato Pete and an Authentic WWII Recipe: “Whit Salad”

    Celebrate VE Day with Potato Pete and an Authentic WWII Recipe: Whit Salad

    Loaded Potato Crustless Quiche with Bacon, Cheese & Onions

    Loaded Potato Crustless Quiche with Bacon, Cheese & Onions

    The Little Black Dress of Salads!

    New Potato & Radish Salad in a Creamy Truffle Oil Dressing

    The Little Black Dress of Salads! New Potato & Radish Salad in a Creamy Truffle Oil Dressing

    Potato & Kale Curry

    Better with Brita: Water as an Ingredient & Potato & Kale Curry

    Cheese, Onion and Potato Pie

    Say Cheese! Cheese, Onion and Potato Pie Recipe for British Pie Week

    Mum’s Cheese and Potato Pie for Family Suppers

    Best of British, Davidstow Cornish Cheddar and my Mums Cheese and Potato Pie for Family Suppers

    Cheap & Cheerful Sausage, Onion & Potato Bake

    Fabulous Family Food  Cheap & Cheerful Sausage, Onion & Potato Bake

    Cornish New Potatoes

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    Hoisin Chicken and Pepper Stir-Fry

    This recipe for Hoisin Chicken and Pepper Stir-Fry is easy to make and would be perfect for a Friday night “Fake Away”. Adjust the fresh veggies to what you have to hand and what is in season.

    Hoisin Chicken and Pepper Stir-Fry

     

    Friday Night “Fake Away”

    Hoisin Chicken and Pepper Stir-Fry

    It’s Friday, the end of the working week for most people, and even if you still have to work over the weekend, there’s a sort of giddy air of release with the urge to relax in the kitchen, order a take away and have a few wines or beers! Today’s recipe for Hoisin Chicken and Pepper Stir-Fry is JUST the recipe for the end of a busy weekend, for all of the family – plus it costs a quarter of the price of a commercial take away, and takes under half an hour to cook, from prep to serving. If you are really organised, you can chop the veggies and the chicken the night before or in the morning if you have time. The chicken can sit in the hoisin sauce marinade overnight in the fridge and the veggies can be stored in a ziplock bag, so they don’t dry out.

    Hoisin Chicken and Pepper Stir-Fry

    For even more of a cheat, and to save time, use some of that handy microwave pre-cooked rice in sachets; you can buy them very cheaply from some of the budget supermarkets such as Aldi and Lidl, and I always like to have a few in my pantry for any manically busy and crazy nights, where time has flown away. Other favourite brands are the exciting flavours from Tilda Rice, and of course, if you have time, you can cook some loose rice yourself. Vegetables can be adjusted according to what you have to hand and what is in season. And, vegetarians need not be left out, just use Quorn pieces in place of the chicken, or add more veggies such a green, red and yellow peppers. Serve the Hoisin Chicken and Pepper Stir-Fry with Soy sauce and Sriratcha sauce on the side.

     Sriratcha ChickenToday’s recipe for Hoisin Chicken and Pepper Stir-Fry is served on a selection of my lovely Caravan Trail flatware I mixed all the patterns up, using a selection from the Penzance and Dorset Day Trip range, and as you can see, all the patterns and colours look wonderful together. I particularly love the colours and patterns in the range, which are based on folk stories, wild animals, summer fruits and a day trip to the seaside on the southern coast of England. You can see the full range of all The Caravan Trail crockery here: The Caravan Trail. And, for all my other recipes that I have created in collaboration with The Caravan Trail, you can see them all here: Lavender and Lovage Caravan Trail Recipes.

    Hoisin Chicken

    I hope you enjoy my latest recipe creation if you make it, and do let me know what you thought of it. Have a great week and here’s to TGIF! Karen

    Disclaimer: I receive samples regularly from The Caravan Trail free of charge, in exchange for recipe development and promotion on my social media channels. All views and opinions are my own and I choose to share this china on Lavender and Lovage, as it is a unique British designed (and British made in certain cases) company based in Staffordshire. I was not compensated financially for this recipe post. Pieces from the range can be bought here: Buy the The Caravan Trail

    Hoisin Chicken and Pepper Stir-Fry

    Serves 4
    Prep time 10 minutes
    Cook time 15 minutes
    Total time 25 minutes
    Allergy

    Peanuts, Soy
    Meal type

    Lunch, Main Dish, Snack
    Misc

    Pre-preparable, Serve Hot
    Occasion

    Barbecue, Casual Party
    Region Chinese

    By author

    Karen S Burns-Booth
    This recipe for Hoisin Chicken and Pepper Stir-Fry is easy to make and would be perfect for a Friday night “Fake Away”. Adjust the fresh veggies to what you have to hand and what is in season.

    Ingredients

    • 400g skinless, boneless chicken breasts (cut into small chunks)
    • 4 tablespoons hoisin sauce
    • 2 tablespoons peanut or sesame oil
    • 4 cloves garlic, peeled and minced
    • 1 (peeled and diced roughly)
    • 1 bunch of spring onions (trimmed and diced)
    • 2 carrots (peeled and cut into julienne strips)
    • 1 green pepper (trimmed, deseeded and cut into strips)
    • extra hoisin sauce & cooked rice (to serve)

    Note

    This recipe for Hoisin Chicken and Pepper Stir-Fry is easy to make and would be perfect for a Friday night “Fake Away”. Adjust the fresh veggies to what you have to hand and what is in season.

    Directions

    Step 1 Place the chicken pieces in a bowl and add half of the hoisin sauce, stir well and allow to marinade for 30 to 45 minutes.
    Step 2 Heat half of the oil in a wok, add the chicken and stir fry it for 3 to 4 minutes until it is golden brown and cooked through. Transfer the chicken to a plate.
    Step 3 Return the wok to the heat and pour in the remaining oil; add the garlic and ginger, stir fry for for 2 minutes until the garlic is golden brown. Add the spring onions, carrots and red pepper and continue to stir fry for a further 2 to 3 minutes.
    Step 4 Return the chicken to the wok with the remaining hoisin sauce and 2 to 3 tablespoons water, story fry for a further 3 to 4 minutes until the chicken is warm and the vegetables are soft but still retain a crunch.
    Step 5 Divide between 4 bowls and serve with steamed rice and some extra hoisin sauce.

    Hoisin Chicken Stir Fry

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    Celebrating National Fish & Chips Day!

    Celebrating National Fish & Chips Day! I’m celebrating by sharing some amazing Fish and Chips recipes today for National Fish & Chip Day in the UK.

    Fish and Chips

    with

    LOTS of Fishy and Chippy Recipes!

    National Fish and Chips Day 2017

    If ever there was a day that should be highlighted in bold in my diary, it has to be this one – National Fish & Chips DayFish and chips have to be my favourite take away food, even more than an Indian or Chinese takeaway, fish and chips are what defines us as a nation, simple and seasonal fare that crosses all class divides. Good fish and chips should be locally caught fish, (or British fish at least) and locally grown potatoes, (again, British spuds are best) which are cooked until golden brown and crispy, to be eaten outdoors, preferably by the seaside, with salt and vinegar (malt vinegar is my choice)…….and, if you can still find it, eaten from grease-proof paper that is wrapped in newspaper……that for me, would be my last supper, sat on a wooden bench in Scarborough or Whitby, with the salty North Sea breeze blowing through my hair, and my soul.

    Fish and Chips in Newspaper

    This Friday the 2nd June 2017, is National Fish & Chips Day in the UK, and in order to get the celebrations on their way, I’ve decided to share some of my best fishy recipes on Lavender and Lovage, as well some recipes from other blogs and sites too. When it comes to fish and chips from a “chippy”, I’m a haddock fan, but when I cook this classic British dish at home, it’s hake that I nearly always turn to for my fish of choice. For me, every time I buy British fish, I am thankful for the people who go out there in all weathers to catch it and land it, and when I am home in Yorkshire, my favourite mail order shop is from John of Delish Fish, which is fish that may have been caught on the Budding Rose, (PD418, a 24 metre steel fishing vessel based in PETERHEAD in North East Scotland) or the Lapwing (PD972), out of Peterhead in Scotland.

    Budding Rose

    Budding Rose

    Lapwing

    Lapwing

    Eating fish and chips in Wackers in Scarborough with my mum and dad, are some of my happiest, (and saddest memories since my dad died 6 months ago), this cheap and cheerful fish and chip restaurant is a Scarborough institution, and all my family loves it there.  A small haddock and chips is adequate for me, and the tea is served in a pot and not a cup or a mug, WITH a pot of hot water too. After scoffing your fishy dish, you can wander down to the harbour to see fishing fleet come in, or watch them as they make their way out to sea……with that cheeky North Wind blowing again and the squealing of the seagulls as they wheel around above your head, it brings home just how lucky we are as an Island nation to have access to the sea and to freshly caught fish. It also reminds me of how brave our fishermen are, as often when the wind is howling and the rain is lashing against the windows, I’ve listened the Shipping Forecast, in the comfort of my warm, cosy living room, wondering how they are all faring out at sea.

    Shipping Forecast

    Shipping Forecast

    Shipping Forecast

    But back to National Fish and Chips Day! What’s it all about? National Fish and Chip Day (NF&CD) was launched in 2015 to celebrate the nation’s favourite dish. National Fish & Chip Day is about giving fish and chips the recognition it deserves and helping to secure its position as the nation’s favourite dish. The event, which will take place on the first Friday in June every year, already has the backing of key players in the industry. It brings together everyone involved in creating this iconic British dish; from fish and chip shops, pub chains, restaurants, retailers, celebrity chefs, to the fishermen and farmers, who provide the sustainable and natural ingredients needed to create this nutritionally balanced family favourite. And before I share a selection of fish and chips recipes, here’s a few fun facts:

    Fish and Chips

    Fishy and Chippy Facts

    * Fish and chips played a part in the
    D-Day Landings – British soldiers identified
    each other by crying out ‘fish’ and waiting
    for the response of ‘chips’.

    * During the Second World War Winston Churchill
    recognised the crucial role of fish and chips,
    referring to them as “good companions”. Fish
    and chips were two of the few foods not subject
    to rationing because the government feared the
    dish was so embedded in the nation’s culture
    that any limit would damage morale.

    * There is a long tradition of funny chip
    shop names – our favourites are
    The Cod’s Scallops and mobile fish
    and chip shop Star Chip Enterprise.

    * Fish and chips were first served together as
    a dish around 1860 – although their origin is
    contested. In London, the Malin family claims to
    be first, as do the Lee family in Manchester.

    * Fish and chips were served in
    newspaper until the 1980’s.

    * The Guinness World Record for wrapping chips
    is held by Steph Celik of Blue Whale Fish &
    Chip Shop in Maltby, South Yorkshire. Beating a
    previous record by two seconds in 2012, speedy
    Steph wrapped up five 350g portions of chips,
    with added salt and vinegar, in just 58 seconds.

    Fish and Chips in Wackers Scarborough

    Fish and Chips Recipes:

    Healthy Fish and Chips for Fish on Friday: Baked Hake & Oven Chips Recipe

    Lavender and Lovage

    Baked Hake & Oven Chips

    Homemade Fish Fingers, Potato Wedges & Tartare Sauce

    Elizabeth’s Kitchen Diary

    Fish fingers and chips

    Fish and Chips with Seaweed Salt

    Palatable Pastime

    fish n chips

    Real English Fish and Chips in Beer Batter

    Lavender and Lovage

    Beer-battered fish and triple-cooked chips

    Delicious Magazine

    Beer-battered fish and triple-cooked chips

    Slimming World fish and chips

    Good to Know

    Slimming-World-fish-and-chips

    One Tray Oven Baked Hake and Chips

    Lavender and Lovage

    One Tray Oven Baked Hake and Chips

    British Fish Goujons and Chips

    Weight Watchers via The Daily Mail

    WW Fish and Chips

    Fish Fingers and Sweet Potato Chips

    Feeding Boys

    Fish Fingers and Sweet Potato Chips

    Low-Calorie Haddock Goujons with Garlic Panko Crumb

    Lavender and Lovage

    5:2 Diet Plan for Weekly Fast Days: Low-Calorie Haddock Goujons with Garlic Panko Crumb (Recipe)

    Social Media Tags:

    #nationalfishandchipday

    On Twitter and Instagram

    NFCD 2017

     

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    21st Century Coronation Chicken

    A fabulously easy and lighter version of the classic 1950’s Coronation Chicken, my quick recipe for 21st Century Coronation Chicken uses reduced fat mayonnaise, half fat crème frâiche and some amazing caramelised red onion chutney (and chunky mango chutney) from Shaws of Huddersfield

    21st Century Coronation Chicken

    with

    Shaws of Huddersfield

    21st Century Coronation ChickenCoronation Chicken is one of my favourite recipes, and I remember it being featured on all our celebration buffets when I was growing up; today’s recipe for 21st Century Coronation Chicken is exactly that, a recipe that is made for today’s tastes, easier to make and lighter than the original, using reduced fat mayonnaise, half fat crème frâiche, as well as some amazing caramelised red onion chutney (and chunky mango chutney) from Shaws of Huddersfield. As well as the chutney, I’ve added lemon juice and fresh spring onions for extra freshness and a tangy flavour. You can serve this “lightened-up” version of a British classic as a salad or in sandwiches as a sandwich filling. And, it’s also amazing when served as a filling for jacket potatoes too!

    been around for a long time. Some in Yorkshire may say were as old as the hills. Its true, weve produced on the same site in Huddersfield for over a 100 years.

    The founder, George Shaw and family. Image: Shaws Huddersfield

    Shaws has been around for a long time, and my dad loved their chutney, especially their Beetroot and Horseradish Chutney. They’ve produced their preserves on the same site in Huddersfield for over a 100 years, and their current Chairman, Matthew Shaw, is the Great Great Grandson of the founding father of the company, George Shaw, which makes him 5th generation of the Shaws family. It’s lovely to see a family, and a Yorkshire company, going from strength to strength in the 21st century, with the same values about quality and innovation that was the cornerstone of the original company in 1889. And, with that in mind, it was an easy decision to make when they approached me to ask if I’d work with them, using their fabulous produce.

    Shaws of Huddersfield

     

    Today’s recipe is the first of many that I will be developing in collaboration with this Yorkshire family company, and it comes just in time for the summer picnic season! Using their caramelised red onion chutney as the hero ingredient in this recipe, as well as a smidgen of their chunky mango chutney, adds a wonderfully rich onion flavour, as well as a bit of fruitiness. If you need to cook the chicken just for this recipe, here’s a fab way to cook boneless, skinless chicken breast fillets without them drying out……

    For 2 to 4 chicken breasts, pour boiling water into a saucepan then add a vegetable stock cube and half a lemon, cut into wedges. Add the chicken breasts and poach them gently, covered, for 10 minutes; after 10 minutes, take the pan of the heat, keep it covered and allow the chicken breasts to cool in the stock until you need to use them – this keeps them moist. Keep the stock for soup, sauces or as a chicken stock.

    For 2 to 4 chicken breasts, pour boiling water into a saucepan then add a vegetable stock cube and half a lemon, cut into wedges. Add the chicken breasts and poach them gently, covered, for 10 minutes; after 10 minutes, take the pan of the heat, keep it covered and allow the chicken breasts to cool in the stock until you need to use them - this keeps them moist. Keep the stock for soup, sauces or as a chicken stock.

    I hope you feel inspired to try today’s quick and simple recipe for 21st Century Coronation Chicken – the addition of the caramelised red onion chutney really does make it very special, and by using reduced fat dairy products, the flavours are cleaner and the protagonist ingredients are allowed to sing……with clarity! Watch out for a fabulous Picnic Inspired Giveaway that I will be hosting on behalf of Shaws of Huddersfield soon and, in the meantime, I’ve shared the recipe for today’s modern adapted Coronation Chicken below……see you soon with that promised giveaway and more new recipes from the Lavender and Lovage kitchen! Karen 

    21st Century Coronation Chicken

    Disclaimer: Paid collaborative work with Shaws

    21st Century Coronation Chicken

    Serves 4 to 6 depending on whether it is served as a salad or in sandwiches
    Prep time 5 minutes
    Allergy

    Egg, Milk
    Meal type

    Appetizer, Lunch, Salad, Side Dish, Snack
    Misc

    Child Friendly, Pre-preparable, Serve Cold
    Occasion

    Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
    Region British

    By author

    Karen Burns-Booth
    A fabulously easy and lighter version of the classic 1950’s Coronation Chicken, my quick recipe uses reduced fat mayonnaise, half fat crème frâiche and some amazing caramelised red onion chutney (and chunky mango chutney) from Shaws of Huddersfield; as well as the chutney, I’ve added lemon juice and fresh spring onions for an extra freshness and a tangy taste. Serve this “lightened-up” version of a British classic as a salad or in sandwiches as a sandwich filling. It is also amazing when served as a filling for jacket potatoes too!

    Ingredients

    • 2 x cooked chicken breast fillets, roughly diced into small chunks (about 120g each, skinless and boneless)
    • 50g toasted flaked almonds
    • fresh lettuce leaves to serve

    Sauce

    • 2 tablespoons reduced fat mayonnaise
    • 2 tablespoons half fat Crème Frâiche
    • juice of half a lemon
    • 2 tablespoons Shaws Caramelised Red Onion Chutney
    • 2 teaspoons curry paste (mild or medium according to taste)
    • 2 teaspoons Shaws Chunky Mango Chutney (plus extra to serve)
    • small bunch spring onions (trimmed and finely diced, reserve some of the green tops to serve)
    • salt and pepper to taste

    Note

    A fabulously easy and lighter version of the classic 1950’s Coronation Chicken, my quick recipe uses reduced fat mayonnaise, half fat crème frâiche and some amazing caramelised red onion chutney (and chunky mango chutney) from Shaws of Huddersfield; as well as the chutney, I’ve added lemon juice and fresh spring onions for extra freshness and a tangy flavour. Serve this “lightened-up” version of a British classic as a salad or in sandwiches as a sandwich filling. It is also amazing when served as a filling for jacket potatoes too!

    Directions

    Step 1 Make the sauce: mix all of the sauce ingredients together, adding the lemon juice to the mayonnaise and crème frâiche first in order to loosen it, before adding the rest of the ingredients. When adding the chutneys, carefully stir them in as not to over mix them and change the colour pf the sauce. Adjust seasoning to taste with extra curry paste and salt and pepper if necessary.
    Step 2 Add the diced cooked chicken to the sauce mixture and carefully fold it in.
    Step 3 Line a serving platter with leaves, I used Baby Gem leaves, and spoon the Coronation Chicken over the top of the lettuce leaves. Scatter the toasted almonds over the top with the reserved spring onion greens.
    Step 4 Serve with extra mango chutney and crusty bread as a salad, or use in in sliced bread as a sandwich filling. Can also be used as a filling for jacket potatoes or as a topping for open sandwiches too.
    Step 5 NB: To cook the chicken breasts, it is best to poach them in a little stock; for 2 to 4 chicken breasts, pour boiling water into a saucepan then add a vegetable stock cube and half a lemon, cut into wedges. Add the chicken breasts and poach them gently, covered, for 10 minutes; after 10 minutes, take the pan of the heat, keep it covered and allow the chicken breasts to cool in the stock until you need to use them – this keeps them moist. Keep the stock for soup, sauces or as a chicken stock.

    1953 Coronation Menu

    The History of Coronation Chicken

    Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, both principals of the Cordon Bleu Cookery School in London, are credited with the invention of coronation chicken. Preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953, Spry proposed the recipe of cold chicken, curry cream sauce and dressing, originally called Poulet Reine Elizabeth, it would later become known as Coronation Chicken.

    Coronation Chicken may have been inspired by Jubilee Chicken, a dish prepared for the Silver Jubilee of George V in 1935, which mixed chicken with mayonnaise and curry. Additionally, for the Queen’s Golden Jubilee in 2002, another celebratory dish was devised, also called Jubilee Chicken.

    Wikipedia

    Coronation Chicken served

    Coronation Chicken served

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    Chicken & Corn Nachos with Jalapeno Dressing

    Chicken & Toasted Corn Nachos with Lemon & Jalapeno Yogurt Dressing

    5:2 Diet Recipe – 280 Calories

    Weight Watchers – 7 Smart Points

    Chicken & Toasted Corn Nachos with Lemon & Jalapeno Yogurt Dressing

    I’m back in the diet wagon! All of these fabulous press trips recently have seen me overindulge, and as I am going away again very soon, I decided it was time to do a few 5:2 diet fast days; so, here is my latest offering for Chicken & Toasted Corn Nachos with Lemon & Jalapeno Yogurt Dressing, an adapted recipe that I spied on the Donna Hay website, who is one of my favourite recipe writers. Her original recipe was at least double the calories (and WW smart points), so I set out to lighten it, which I did with great success as you can see from my photos! My lightened-up version is only 7 Smart points per serving (for Weight Watchers), and a very low 280 calories for those on the 5:2 fast day diet, (using the heaviest weight chicken breast) so, it’s the perfect way to indulge in a lighter Mexican style meal for the bank holiday weekend, when you MAY have a spare barbecued chicken breast lurking in the fridge, as I did!

    Chicken and Corn Nachos

    It was a culinary triumph! My husband had no idea it was a fast day recipe, and we both loved the tangy, spicy dressing, which went perfectly with the tender chicken and toasted corn. I had a big bag of Turkish style flat breads in the freezer, and they were amazing when baked – light and crispy with extra texture and flavour from the poppy seeds. You can get ahead by making the dressing ahead of time, as I did, and of course you can also make sure you have a cooked chicken breast ready too. I’m sure that the homemade flat bread nachos can also be made ahead of time, and stored in an airtight tin – I’ve got quite a stack of flat breads left, so I’m going to give that a go. If you are a vegetarian, they why not try using one of Quorn’s “chicken style” fillets, or maybe some grilled peppers and onions? I am going to add some sliced avocado next time, I think that will go beautifully with the Mexican flavours, but, remember that will be higher in calories and points.

    Chicken & Toasted Corn Nachos with Lemon & Jalapeno Yogurt Dressing

    You could also use turkey in this recipe, or even grilled fish too. The dish was such a success that I  have been asked to make it again, which is a bit of a coup, and I’m sure Malcolm still doesn’t know it is a low-calorie diet recipe! Donna Hay suggests you use limes, and I would have used lime in place of lemons, but I didn’t have any to hand when I made the recipe…….but, I may use limes next time for a more authentic Mexican flavour. I hope you will enjoy my lightened-up version if you try it, the recipe is shared below on one of my printable recipe cards. That’s all for today, have a FABULOUS Whitsunday, and enjoy that bank holiday Monday off from work! I’ll be back with some new traveller’s tales from the Pyrenees and from my most recent cruise, plus, I’ve got some new recipes to share too, have a great weekend, Karen 

    Chicken & Toasted Corn Nachos with Lemon & Jalapeno Yogurt Dressing

    Serves 2
    Prep time 5 minutes
    Cook time 10 minutes
    Total time 15 minutes
    Meal type

    Lunch, Main Dish, Snack
    Misc

    Pre-preparable, Serve Cold, Serve Hot
    Occasion

    Barbecue, Casual Party
    Region Mexican

    By author

    Karen S Burns-Booth
    A delicious dish for any light lunch or supper; this recipe uses ready-cooked chicken for ease, with toasted sweet corn and homemade nachos. Only 7 Smart points per serving (Weight Watchers), and 280 calories for those on the 5:2 fast day diet, (using the heaviest weight chicken breast) it’s the perfect way to indulge in a lighter Mexican style meal. (Adapted from Donna Hay)

    Ingredients

    • 1 x large Turkish or Lebanese style flatbread (cut into traingles)
    • Fry light olive oil spray
    • 1/2 teaspoon poppy seeds
    • sea salt
    • 1 x corn on the cob, kernels sliced off (or 50g tinned or defrosted frozen sweetcorn)
    • 1 x large cooked chicken breast, shredded (boned and skinless, about 150g to 175g in weight)
    • 1 tablespoon chopped fresh chives
    • 4 to 6 sliced pickled jalapenos
    • 1/2 lemon, cut into wedges

    Jalapeno Yogurt Dressing

    • 115ml fat-free natural Greek style yogurt
    • juice of half a lemon
    • 1 tablespoon of pickled jalapeno juice
    • 1 teaspoon finely diced pickled jalapenos
    • 1/4 teaspoon garlic granules
    • sea salt

    Note

    A delicious dish for any light lunch or supper; this recipe uses ready-cooked chicken for ease, with toasted sweet corn and homemade nachos. Only 7 Smart points per serving (Weight Watchers), and 280 calories for those on the 5:2 fast day diet, (using the heaviest weight chicken breast) it’s the perfect way to indulge in a lighter Mexican style meal. (Adapted from Donna Hay)

    Directions

    Step 1 First, make the jalapeno yogurt dressing; combine all the dressing ingredients together with a hand whisk, and season to taste with sea salt. Keep in the fridge to thicken slightly before use.
    Step 2 Make the toasted tortilla nachos; spray both sides of the flatbread triangles with Fry Light olive oil spray, and sprinkle over the poppy seeds and sea salt on one side only. Bake for 5 to 8 minutes in a pre-heated oven 200C/400F/Gas mark 6. Remove them from the oven when they are golden brown and crisp. Set aside until needed.
    Step 3 Heat a large griddle pan and spray it with Fry Light olive oil; add the corn and cook over a medium heat until the corn is charred and “toasted”. Add the shredded chicken for the last 2 minutes to warm through.
    Step 4 To assemble the nachos, divide the nachos on two plates, leaving one or two to serve separately. Spoon some of the dressing over the nachos, keeping some back to dress the chicken. Divide the chicken and corn mixture over the nachos and then spoon the remaining dressing over the top.
    Step 5 To serve, Garnish the dressed chicken and corn with the sliced jalapenos, chopped chives and serve with lemon wedges and the extra nachos on the side.
    Step 6 This is only 7 Smart points per serving on the Weight Watchers diet, and only 280 calories for those on the 5:2 fast day diet. (using the heaviest weight chicken breast)

    Chicken & Toasted Corn Nachos with Lemon & Jalapeno Yogurt Dressing

    More 5:2 Diet and Weight Watchers Recipes:

    5:2 Diet & WW Chicken Mergeuz Meatballs

    5:2 Diet & WW Chicken Mergeuz Meatballs&

    Spicy Beef Larb Lettuce Wraps

    Spicy Beef Larb Lettuce Wraps

    Mixed Bean Shakshuka for Meat Free Monday

    Mixed Bean Shakshuka for Meat Free Monday

    Healthy Kung Pao Chicken

    Healthy Kung Pao Chicken

    5:2 Diet Recipe: Cauliflower Steaks with Grana Padano Cheese, Olives and Rocket Leaves

    5:2 Diet Recipe: Cauliflower Steaks with Grana Padano Cheese, Olives and Rocket Leaves

    Whole Roasted Cauliflower in a Spicy Mexican Sauce

    Whole Roasted Cauliflower in a Spicy Mexican Sauce

    5:2 Diet Spiced Moroccan Cauliflower Couscous – Tabbouleh with Halloumi (56 calories)

    5:2 Diet Spiced Moroccan Cauliflower Couscous  Tabbouleh with Halloumi (56 calories)

    Easy Light Lunch for a 5:2 Diet Day: Salmon and Spring Onion Gratins (250 Calories) Recipe

    Easy Light Lunch for a 5:2 Diet Day: Salmon and Spring Onion Gratins (250 Calories) Recipe

    Whole Roasted Cauliflower in a Spicy Mexican Sauce

     

     

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    Welcome to Fabulous Las Vegas for Vegas Uncork’d

    Welcome to Fabulous Las Vegas, Nevada

    by

    bon appétit magazine

    Las Vegas by night

    Vegas! Just the word of this dynamic destination in the middle of the Nevada desert conjures up colourful images of “The Rat Pack”, famous celebs, bling, quickie weddings, the nearby Grand Canyon and the Hoover Dam, musicals, shows, music, high rollers and of course the casinos. But, it’s also a fabulous destination for excellent restaurants, exciting and innovative food as well as fine wines; and, just three weeks ago, I was lucky enough to make my first trip to Las Vegas, for a press trip covering the annual food and drink festival, Vegas Uncork’d by bon appétit magazine. Now, there are a couple of famous sayings about this stunning place, that go something like this…..“What happens here, stays here”, and “What happens in Vegas, stays in Vegas”, BUT, I am willing to spill the beans about what I got up to when I was there!

    Vegas

    I was invited to Vegas as part of a small, international media group to enjoy, eat, drink and have fun not just around the city, Greater Vegas and “Downtown”, but also to attend the 10th Vegas Uncork’d food festival. Vegas Uncork’d is run in collaboration with bon appétit magazine, and the schedule was full of wonderful opportunities to meet top global celebrity chefs, try some outstanding food in their pop-up restaurants, as well as eat in local restaurants and wine bars, and visit some of the most iconic of Vegas places, such as Caesars Palace, The Bellagio, and The Venetian. We stayed in two of the top hotels situated on “The Strip” in Vegas, The Cosmoplitan of Las Vegas, which was just stunning, and also at Aria, which was equally impressive.

    Las Vegas

    So, here it goes, here’s what I did, where I ate, where I drank champagne, as well as the special Vegas Uncork’d events I attended whilst I was there. I also went “off piste” in some free time that I had, and I will be covering that in a separate post, which will be all about VINTAGE VEGAS – and my trip to the Fremont Street Experience and the Neon Museum, also called the Neon Boneyard. But for now, sit back, grab a napkin and a wine glass, and savour the Vegas Uncork’d festival through my notes and photos……..

    Neon Museum

    Vegas Uncork’d by bon appétit magazine 2017

    Vegas Uncorkd.

    Image: Vegas Uncork’d.

    Eat, Drink and be Merry!

    The schedule for Vegas Uncork’d was wide and varied, and here’s the special events I attended as part of this year’s festival:

    Saber Off Vegas Uncork'd

    1. Saber Off at The LINQ Promenade – The festival kicked off with a fun “Saber Off”, with many of the celebrity chefs who were attending the event, where they attempted to slice of the necks of numerous bottles of champagne with a saber! (PS: I’ve done this before, as you can see here: where I became a Maître-Sabreur) There was champagne, cocktails and other cooling libations on offer a the opening event, as well as some innovative and tasty amuse bouche and “picky” food to get you through until dinner later on.

    Food at the Saber Off Vegas Uncork'd

    Food at the Saber Off Vegas Uncork'd

    2. Vegas Uncork’d Welcome Reception, at The Cosmopolitan in The Chandelier Bar – this was a wonderful way to start an evening of fine food and wine; here, Mariena Mercer, head mixologist extraordinaire, treated us to an array of mind (and taste) blowing cocktails, including her famous Verbena Cocktail – this unassuming looking cocktail has a secret garnish, namely the ” Szechuan button” – the edible flower buds of acmella oleracea, it is also called the “toothache plant”, although there were no toothaches going on after drinking one of these cocktails! You are advised to eat the bud first, and then quaff your cocktail, which I duly did, and WOW! Your tongue starts to tingle and it almost numbs your whole mouth – it was an extraordinary experience! I have discovered the cocktail recipe online, and if you can source some wee Szechuan buttons, then here’s the alchemist’s beverage listed here:

    The Verbena Cocktail

    The Verbena Cocktail:

    1½ ounces (40ml) Herradura Blanco tequila
    1 ounce (25ml) ginger syrup
    1 ounce (25ml) lemon juice
    2 ounces (50ml) yuzu sour (such as Perfect Purée’s version)
    1 Szechuan button flower (available as a “Buzz Button” at Fresh Origins)
    – Shake all ingredients except the flower over ice. Strain over crushed ice into an old-fashioned glass and garnish with the Szechuan button.

    Mariena Mercer, head mixologist

    Chandelier-Bar-Cosmpolitan-Las-Vegas

    The Verbena Cocktail

    As well as some spectacular amuse bouche that were served whilst we were all imbibing, I also enjoyed a second cocktail, the “Fire Breathing Dragon”, which is similar to a strawberry daiquiri, but is made with Thai chilli syrup, lemongrass syrup, and pink peppercorns; this is enjoyed with a side of liquid nitrogen frozen raspberries, which you eat before taking your first sip – you then exhale, and voila! You are blowing out frozen dragon’s breath – which we all loved, so a few more cocktails were taken, just for experimental purposes of course!

    Amuse Bouche at the Cosmopolitan in Vegas

    Fire Breathing Dragon cocktail

    3. After a fun start to the evening, my next Vegas Uncork’d event, was dinner at the Old Homestead Steakhouse, which is situated in Caesars Palacewith owners Greg and Marc Sherry. Brothers Marc and Greg Sherry, whose family has been associated with Old Homestead in New York for decades, brings this classic eatery known for its quality steakhouse selections and legendary history to Vegas. Along with many other guests, I was treated to a Master Series evening of fine food with wine pairings, where steak, seafood and chocolate were the main protagonists. The menu for the evening comprised:

    Masters Series:

    Rich Traditions with a New Twist

    Bread basket

    First Course

    Prime Beef Carpaccio Salad

    (with chocolate olive oil vinaigrette, cocoa nibs and Pinot gel)

    Prime Beef Carpaccio Salad (with chocolate olive oil vinaigrette, cocoa nibs and Pinot gel)

    Second Course

    White Chocolate Poached Maine Lobster

    (with Black Truffle Gnocchi and Meyer Lemon Foam)

    White Chocolate Poached Maine Lobster (with Black Truffle Gnocchi and Meyer Lemon Foam)

    Third Course

    Dark Chocolate Rubbed New York Strip

    (with Foie Gras Bread Pudding and Chocolate Mole)

    Dark Chocolate Rubbed New York Strip (with Foie Gras Bread Pudding and Chocolate Mole)

    Dessert

    Fudge Brownie Crunch

    (with Peanut Butter Nougat and Warm Chocolate Sauce)

    Fudge Brownie Crunch (with Peanut Butter Nougat and Warm Chocolate Sauce)

    4. Lunch Like a Spaniard with JOSÉ ANDRÉS at Jaleo, The Cosmopolitan – what a fab event this was! We were there to xxperience a taste of Spain with Chef José Andrés. José as he prepared lagrima paella over a live fire pit in a dish-and-tell session, shared his favourite stories behind the unique restaurant’s menu items, like José’s Taco, a slice of jamon ibérico de bellota topped with osetra caviar and gold flakes; Coca con Erizas del Mar, crusty Spanish cristal bread topped with sea urchin, ibérico bacon and butter; and we all enjoyed a selection of GIANT Gin and Tonics and sangria as we ate his tapas specialities.

    Lunch Like a Spaniard with JOSÉ ANDRÉS at Jaleo, The Cosmopolitan

    Some of the food was served, unusually, in shoes, clean of course, and the drinks and food flowed and kept on coming all afternoon…..

    Lunch Like a Spaniard with JOSÉ ANDRÉS at Jaleo, The Cosmopolitan with SANGRIA

    5. The Grand Tasting at Caesars Palace – set in the theatrical GARDEN OF THE GODS POOL OASIS in CAESARS PALACE, this was the big food event of Vegas Uncork’d; the general public, and media, mingled with the great and the good of the International culinary world, and there were a multitude of  food and drink stations set up around the imposing columns and glittering pools.

    The Grand Tasting

    Photo: Vegas Uncork’d by Bon Appétit

    The dramatic five-acre Garden of the Gods Pool Oasis at Caesars Palace Las Vegas Hotel & Casino featured more than fifty award-winning chefs and over one hundred of the best wines and spirits from around the world……you were given a plate, with a useful wine holder integrated into it, and off you went for the whole evening, wining and dining at your leisure.

    The dramatic five-acre Garden of the Gods Pool Oasis at Caesars Palace Las Vegas Hotel & Casino featured more than fifty award-winning chefs and over one hundred of the best wines and spirits from around the world

    I met Gordon Ramsay, and had a short chat with him, as well as Guy Savoy and Bobby Flay….I drank prosecco, champagne, numerous cocktails and ate some sublime food, the atmosphere was amazing with people from all over the States (and the world) enjoying themselves. The location was impressive, as was the diversity of all the “pop-up” food stalls that were there, from fish’n’chips to duck parfait, Italian and Korean meatballs, assorted cheeses and divine desserts piled high with chocolate, cream and berries, there was something for everyone to eat and enjoy, INCLUDING gluten-free, dairy-free, vegetarian and vegan, it was all there……as you can see from just a small selection of my photos…..

    The dramatic five-acre Garden of the Gods Pool Oasis at Caesars Palace Las Vegas Hotel & Casino featured more than fifty award-winning chefs and over one hundred of the best wines and spirits from around the world

    The dramatic five-acre Garden of the Gods Pool Oasis at Caesars Palace Las Vegas Hotel & Casino featured more than fifty award-winning chefs and over one hundred of the best wines and spirits from around the world

    The dramatic five-acre Garden of the Gods Pool Oasis at Caesars Palace Las Vegas Hotel & Casino featured more than fifty award-winning chefs and over one hundred of the best wines and spirits from around the world

    The dramatic five-acre Garden of the Gods Pool Oasis at Caesars Palace Las Vegas Hotel & Casino featured more than fifty award-winning chefs and over one hundred of the best wines and spirits from around the world

    The dramatic five-acre Garden of the Gods Pool Oasis at Caesars Palace Las Vegas Hotel & Casino featured more than fifty award-winning chefs and over one hundred of the best wines and spirits from around the world

    The dramatic five-acre Garden of the Gods Pool Oasis at Caesars Palace Las Vegas Hotel & Casino featured more than fifty award-winning chefs and over one hundred of the best wines and spirits from around the world

    The dramatic five-acre Garden of the Gods Pool Oasis at Caesars Palace Las Vegas Hotel & Casino featured more than fifty award-winning chefs and over one hundred of the best wines and spirits from around the world

    The dramatic five-acre Garden of the Gods Pool Oasis at Caesars Palace Las Vegas Hotel & Casino featured more than fifty award-winning chefs and over one hundred of the best wines and spirits from around the world

    6. Picnic in the Park with some of MGM Resorts’ most notable chefs including Alain Ducasse, Charlie Palmer, Michael Mina, Julian Serrano, Tom Colicchio, Shawn McClain, Rick Moonen, Roy Ellamar, Akira Back and David Werly – Picnic in The Park was one of my favourite events  – with creative twists on classic picnic dishes, Edible Gardens, a pig roast, cake pops and champagne provided by Veuve Clicquot, we were all encouraged to embrace our inner-child with a variety of games including giant Jenga and croquet. The centre piece was “Bliss Dance”, an elegant and imposing forty foot tall sculpture by artist Marco Cochrane, which was the focal point of The Park experience.

    Picnic in the park

    Picnic in the park

    Located on the Las Vegas Strip between Monte Carlo and New York-New York, the event was filled with the most amazing freshly cooked food, lakes of champagne and fun! It was a hot day, and after we had eaten, we all collapsed outside the Veuve Clicquot Airstream bar, as you would!

    Picnic in the park

    Veuve Clicquot

    On entering the Picnic in the Park, we were all given a picnic basket with a yellow Veuve Clicquot champagne flute, wooden cutlery, wooden plate, a place mat and a fabric napkin…..all you needed to do then, was to wander around the food stalls to fill your basket, and champagne flute!

    Picnic in the park

    Picnic in the park

    Picnic in the park

    Picnic in the park

    7. Sweet Escape – An Evening with Buddy, Beignets, Bon Bons and Booze – Situated in the stunning Palazzo Pool Deck at The Palazzo, Lad Vegas, this was the perfect way to end the day after Picnic in the Park; TV personality Buddy “Cake Boss” Valastro hosted the event, which was the ultimate way to enjoy the sweet side of life! On entering we were greeted with a wall of assorted doughnuts, which we were all invited to take away at the end of the evening, after being provided with bags!  The poolside reception included lots of speciality cocktails, a live performance from the electrifying trio Simply Three, whom I loved, and a special appearance by Chef Lorena Garcia of Chica……again, like The Grand Tasting, the location was magical.

    Palazzo Pool Vegas

    Sweet Escape, Vegas, Doughnut

    Simply Three Trio

    Palazzo Vegas

    8. Little Italy from City to Strip, Rao’s Italian Brunch hosted by Rao’s owners Frank Pellegrino Jr and Ron Straci – an Italian brunch in Caesars Palace, what a great way to start the day! Rao’s is a NYC institution and they now have a restaurant in Vegas, which has been voted the best Italian in the destination several times since opening.  The original Rao’s in New York City opened in 1896 and is one of the oldest family owned restaurants in the city. At this special event, we were greeted by the owners Frank Pellegrino Jr and Ron Straci, who talked through the menu for the day…..

    Little Italy from City to Strip, Rao's Italian Brunch hosted by Rao's owners Frank Pellegrino Jr and Ron Straci

    Caesar Salad, Roasted Red Peppers, Lobster Oreganato, Pan-Seared Steak with sides of Baked Beefsteak Tomatoes, Asparagus and Parmigiano Reggiano, ending with Zeppoles and Blackberry Gelato, all accompanied by carefully matched Italian wines – SUBLIME! This was the last of our Vegas Uncork’d events, and what a way to finish!

    Little Italy from City to Strip, Rao's Italian Brunch hosted by Rao's owners Frank Pellegrino Jr and Ron Straci

    Lobster

    Little Italy from City to Strip, Rao's Italian Brunch hosted by Rao's owners Frank Pellegrino Jr and Ron Straci

    As well as all of these events I attended for Vegas Uncork’d above, I also enjoyed many other bars and restaurants, which were hosted by individual hotels and resorts, as well as The High Roller, the Neon museum, a champagne vending machine…..but, I will cover all of these in another post, so PLEASE do keep popping back to see my next instalment of Eats and Sleeps in Vegas, which will also cover some fabulous Vintage Vegas stories and photos too!  Vegas is an exciting place to visit all year around, but especially when Vegas Uncork’d is on, so make sure you bookmark it for 2018! I was captivated with Vegas, it wasn’t as tacky as I expected, and was quite elegant in places, with amazing places to visit, and not just on the culinary front. I hope you enjoy my tasting notes from the Vegas Uncork’d event, I’ll be back soon with more traveller’s tales and recipes, have a FAB weekend, Karen

    Neon Museum

    Disclaimer:

    With thanks to Kate O’Brien and Amy Scott of Hills Balfour, and Tamara Rocha and Erin McCleskey from R & R Partners for making this happen, as well as Virgin Atlantic, Vegas Uncork’d, The Cosmopolitan of Las Vegas, Aria Resort and numerous other hotels and restaurants mentioned above. I was the guest of Vegas Uncork’d, Hills Balfour and Las Vegas Tourism, as well as various hotels and resorts – all my flights, transfers, accommodation and meals were included, as well as all trips and extra excursions. With profound thanks to all the people and organisations that looked after me and made my trip so memorable and exciting.

    In N Out Hamburgers

    Part Two to follow……

    Vintage Vegas with Eats and Sleeps in Vegas

    Vegas Uncork'd with bon appétit magazine 2017

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    Greek Style Pork Steaks with Garlic Yogurt Sauce

    Greek Style Pork Steaks with Garlic Yogurt Sauce

    with

    Original Icelandic Skyr

    Greek Style Pork Steaks with Garlic Yogurt Sauce

    We fired up the “Barbie” the other day, and cooked these delicious Greek Style Pork Steaks with Garlic Yogurt Sauce over the coals! The weather was hot and sunny, and it was the perfect day for cooking and eating “Al Fresco”. I love pork steaks, they are lean and boneless with not much fat on them, which means they are great for low-fat, high protein meals. But, they can dry out when cooked, thus rendering them almost inedible, with a texture similar to shoe leather……so, one of the best ways to cook these lean pork steaks is to let them bathe in a flavourful (and healthy) olive oil-based marinade for several hours before cooking them. The steaks then retain their juiciness throughout cooking, and the marinade imparts a wonderful flavour to them too.

    Greek Style Pork Steaks with Garlic Yogurt Sauce

    After a few hours luxuriating in an herbal oil bath, the steaks are then cooked for just a few minutes on each side, and are served with a delicious garlic Skyr sauce. But what is this Skyr? Skyr (pronounced skeer) is a remarkable dairy product unique to Iceland. With a smooth, rich flavour and creamy thick texture, it has a distinct place of its own on the dairy shelf. When the first Nordic settlers came to Iceland, they brought centuries of food-preserving skills with them, so dairy products took on new qualities, thanks to the unique climate and environment, of which Skyr is just one example. Made with Original Icelandic Skyr Cultures, using skimmed milk, there is next to no fat and exceptional levels of calcium and protein, which makes it the ideal food for active people and as a supplement to a healthy lifestyle.

    Skyr

    Today’s recipe for Greek Style Pork Steaks with Garlic Yogurt Sauce, uses Skyr in place of the usual natural yogurt, and the creaminess of the product really adds to the unctuous texture.  I added some olive oil with lemon juice, as well as minced garlic, seas salt and some fresh oregano – the result is a velvety sauce that spoons seductively over the grilled pork steaks and is a great accompaniment to the Greek salad and pitta breads. I have also used Skyr in curries, smoothies and with my morning cereal – it’s really a very versatile dairy product, as well as being healthy and packed with calcium and protein. As well as the natural Skyr I used, they also have some wonderful fruit flavours – Blueberry, Strawberry and a very delicious Vanilla flavour too.

    Greek Style Pork Steaks with Garlic Yogurt Sauce

    Today’s recipe for the Skyr garlic sauce will also be perfect for any barbecued meats this summer, especially when served with grilled chicken, beefburgers or lamb kebabs.  I’m already planning a recipe using their vanilla Skyr in a summer dessert, and I love the fruity flavours with a chopped banana and a handful of granola in the morning for breakfast. But, it’s all about the Greek Pork Steaks and Garlic Sauce for today, and I DO hope that you try this latest recipe of mine, especially if it’s BBQ weather, so you can imbibe in the outdoor Mediterranean lifestyle! That’s all for today, I’ll be back tomorrow, where I’ll be tempting you with tales about my recent trip to VEGAS! Have a lovely day and see you soon, Karen

    Greek Style Pork Steaks with Garlic Yogurt Sauce

    Greek Style Pork Steaks with Garlic Yogurt Sauce

    Serves 4
    Prep time 3 hours, 10 minutes
    Cook time 10 minutes
    Total time 3 hours, 20 minutes
    Meal type

    Lunch, Main Dish, Snack
    Misc

    Child Friendly, Pre-preparable, Serve Hot
    Occasion

    Barbecue, Casual Party
    Region Greek

    By author

    Karen S Burns-Booth
    A simple but tasty way to serve Pork Steaks; in a Greek style marinade with Greek salad and Pitta breads. Using low-fat natural Skyr (Icelandic style yogurt), and by grilling the steaks, you cut back on excess fat and calories, but not on flavour.

    Ingredients

    • 4 boned pork steaks (about 150g each)
    • 4 pitta breads (warmed, to serve)
    • Greek salad (to serve)

    Marinade

    • 1 tablespoon olive oil
    • 1 tablespoon white wine vinegar
    • juice of half a lemon
    • 1 teaspoon dried oregano
    • 1 teaspoon dried garlic granules
    • sea salt and black pepper (about 1 teaspoon of both mixed together)

    Sauce

    • 8 tablespoons Skyr natural fat-free Icelandic style yogurt
    • juice of 1/2 lemon
    • 1 tablespoon olive oil
    • 2 cloves garlic (peeled and minced)
    • 10 fresh oregano leaves (finely diced)
    • 1/2 teaspoon salt

    Note

    A simple but tasty way to serve Pork Steaks; in a Greek style marinade with Greek salad and Pitta breads. By using low-fat natural Skyr (Icelandic style yogurt), and grilling the steaks, you cut back on excess fat and calories, but not on flavour.

    Directions

    Step 1 Mix all the marinade ingredients together and lay the pork steaks in a non-metal container. Drizzle over the marinade, turning the pork steaks so they are coated with the marinade both sides. You can add some fresh oregano leaves too, if you wish. Cover and set aside in a cool place for 3 to 4 hours.
    Step 2 Make the sauce; whisk the Skyr with all the remaining sauce ingredients together in a bowl, and then spoon it into a serving pot, cover with cling film and leave until you need to serve it later. You can make this up to 12 hours beforehand.
    Step 3 When you are ready to cook the pork steaks, sit them on a heatproof tray and place them under a hot grill – cook them for about 3 to 4 minutes in each side, according to the thickness of the steaks. You can also barbecue them or pan fry them, again, for about 3 to 4 minutes on each side.
    Step 4 Serve the pork steaks with warm pitta bread, salad and the yogurt sauce.

    Greek Style Pork Steaks with Garlic Yogurt Sauce

    More GREEK recipes and articles on Lavender and Lovage:

    Fabulous Greek Food on the Island of Astypalea

    Fabulous Greek Food on the Island of Astypalea

    A Classic Greek Salad Recipe

    A Classic Greek Salad Recipe

    My Big Fat Greek Tomato, Olive and Caper Tart

    A Nomad in my Kitchen! My Big Fat Greek Tomato, Olive and Caper Tart

    Greek Lunch Box Salad with Feta Cheese and Mint Dressing

    A New 5:2 Diet Fast Day Recipe  Greek Lunch Box Salad with Feta Cheese and Mint Dressing

    Greek Salad and Chicken in Pita Bread

    A Cold Meat Sandwich on Monday ~ Greek Salad and Chicken in Pita Bread

    Greek Pork Steaks

    *Collaborative Post with Skyr*

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    Updating a Classic! Bacon and Egg Caesar Salad

    Bacon and Egg Caesar Salad

    A Summer Supper Special

    Bacon and Egg Caesar Salad

    Today’s post for Updating a Classic! Bacon and Egg Caesar Salad, is all about speed and a plethora of eggs! It was a hot late spring day, just a few weeks ago – I’d been writing some commissioned work since about 6am in the morning, and I could sense that it was time for lunch, mainly due the sound of my husband pacing around the kitchen, opening the bread bin, noisily, and rustling loudly in the fridge! I always turn to eggs on these occasions, along with fresh fish, they are the original fast food, and as we keep chickens at the bottom of our garden, we always have a supply of beautiful, golden yolked free-range eggs, courtesy of Hattie, Betty, Peggy and Maisie. In fact, the day that I assembled this salad, I counted nearly three dozen eggs in the pantry – time to get my baking head on too!

    Updating a Classic! Bacon and Egg Caesar Salad

    I had eggs, I had a lovely Cos (Romaine) lettuce and on searching the fridge, I discovered some dry-cured streaky bacon, and a big chunk of Grana Padano cheese too. All of the ingredients seemed to scream salad, but what kind of salad? I think it was the lettuce that “did it” – a crisp and slightly bitter Cos lettuce is the classic leaf in a Caesar salad, and on further rummaging around at the back of the fridge, I discovered some tinned anchovies, which are essential in a Caesar salad dressing. Today’s recipe for Bacon and Egg Caesar Salad is really just an idea, a suggestion or a culinary note, it’s an assembly job using beautiful locally produced ingredients, and with a rather clever cheat’s dressing idea! The dressing has all the classic ingredients, but is made in a trice using mayonnaise…..which, works very well.

    Mayonnaise

    I’m a big fan of mayo, and especially Dijon mustard mayonnaise, which worked well in the Caesar dressing. And, being a keeper of hens, or a chicken mother as I often call myself, it’s essential to have a big pot of mayo to hand, if only for dressing freshly boiled eggs, or for an egg salad! The Bacon and Egg Caesar Salad was duly made and we both enjoyed it so much, that it made an appearance on the luncheon table a few days later, in an attempt to crack on using all the eggs! (Pardon the awful puns!) You can use a reputable commercial mayo, of course, one that uses free range eggs, but I do have a FAB recipe on the site for a fool-proof mayonnaise that was given to me by my French neighbour many years ago, here: A Secret Recipe Revealed! Michelle’s French Mayonnaise in a Flash. 

    Bacon and Egg Caesar Salad

    So, today’s recipe suggestion for a summer supper special, is easy to make and would also be perfect for any dinner party entrée too. Make the dressing just before you serve the salad, but the eggs and bacon, and the croutons if you are making them, can be done a few hours beforehand. Make sure you shave the cheese, and DON’T grate it for the final flourish, and I prefer, but I realise that this is personal, Grano Padano cheese over Parmesan cheese. DO try to use free range eggs – just look at how lovely and golden the yolks are in my hen’s eggs in the photos, and, I do advise using dry-cure bacon too, it doesn’t shrivel up into nothing as wet cure bacon often does. Smoked bacon is always my preferred choice, but again, go with what you and your family prefer. Enjoy this salad if you make it, and I’ll be back soon with some traveller’s tales! Karen 

    Bacon and Egg Caesar Salad

    Bacon and Egg Caesar Salad

    Serves 4
    Prep time 15 minutes
    Allergy

    Egg, Fish, Wheat
    Meal type

    Appetizer, Lunch, Salad, Side Dish, Snack, Starter
    Misc

    Pre-preparable, Serve Cold
    Occasion

    Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
    Region American

    By author

    Karen Burns-Booth
    This is my take on the classic Caesar Salad, with a quick “cheats” dressing, crispy bacon and boiled eggs; this salad is easy to assemble and makes a wonderfully tasty and filling meal for lunch or a light summer supper dish.

    Ingredients

      Salad

      • 1 Cos or Romaine lettuce (leaves separated)
      • 8 rashers of smoked streaky bacon (grilled until crispy)
      • 4 hard boiled free range eggs (shelled and quartered)
      • 4 tablespoons ready-made croutons
      • a few fresh chives, snipped
      • 50g Grana Padano or Parmesan Cheese (shaved with a vegetable or potato peeler, NOT grated)

      Dressing

      • 1 clove garlic (minced finely)
      • 2 tinned anchovies
      • 25g finely grated Grana Padano or Parmesan cheese
      • 6 tablespoons Dijon mustard mayonnaise
      • 1 tablespoon white wine vinegar

      Note

      This is my take on the classic Caesar Salad, with a quick “cheats” dressing, crispy bacon and free-range boiled eggs; this salad is easy to assemble and makes a wonderfully tasty and filling meal for lunch or a light summer supper dish. NB: I used ready-made croutons, but I have added the method to make your own croutons if you wish.

      Directions

      Step 1 Tear the lettuce into pieces, and arrange in one large serving bowl or four individual bowls.
      Step 2 Make the dressing by mashing the garlic and the anchovies together in a jug or bowl, then add the remaining ingredients and whisk together to make a thick dressing that pours.
      Step 3 Assemble the salad, break up the bacon and place over the top of the lettuce leaves with the quartered eggs and croutons.
      Step 4 Dress the salad with the Caesar dressing and then scatter the cheese shavings over the top with the chopped fresh chives. Serve immediately.
      Step 5 To make your own croutons, take 4 thick slices of bread, and tear them into pieces; place them on a baking tray, drizzle over some olive oil (about 2 to 3 tablespoons), turn the croutons around in the oil so they are all coated and season to taste with sea salt, Bake in pre-heated oven 200C/400F/Gas mark 6 for about 8 to 10 minutes. Once cool, these can be stored in an airtight tin for a week.

      Bacon and Egg Caesar Salad

      Caesar Salad – History and Recipe:

      A Caesar salad is a salad of romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It is traditionally prepared table-side.

      The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.” A number of Cardini’s staff have said that they invented the dish.

      According to Rosa Cardini, the original Caesar salad (unlike his brother Alex’s Aviator’s salad) did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.

      In the 1970s, Cardini’s daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.

      Wikipedia
      Caesar Salad

      Caesar Salad: Image Betty Crocker

      More Salad Recipes on Lavender and Lovage

      A Classic Greek Salad Recipe

      A Classic Greek Salad Recipe

      Provençal Stuffed Apricot & Goat’s Cheese Salad with Edible Flowers

      Provençal Stuffed Apricot & Goats Cheese Salad with Edible Flowers

      A Sultry Summer Salad: Heirloom Tomato & Chive Flower Salad

      A Sultry Summer Salad: Heirloom Tomato & Chive Flower Salad

      Celebrate “VE Day” with Potato Pete and an Authentic WWII Recipe: “Whit Salad”

      Celebrate VE Day with Potato Pete and an Authentic WWII Recipe: Whit Salad

      5:2 Diet Spiced Moroccan Cauliflower Couscous – Tabbouleh with Halloumi (56 calories)

      5:2 Diet Spiced Moroccan Cauliflower Couscous  Tabbouleh with Halloumi (56 calories)

      Bacon and Egg Caesar Salad

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      “American Diner” Breakfast Skillet

      "American Diner" Breakfast Skillet

      with

      Spicy Sausage, Mushrooms,

      Hash Brown Potatoes and Cheese

      "American Diner" Breakfast Skillet

      I lived in the USA for several years when I was in my twenties, and one of the things I aways looked forward to every weekend, was a visit to the local Diner for brunch or breakfast; in the local diner (which was built onto a vintage Airstream caravan), one of the dishes that I used to order was a breakfast skillet, so today, having just returned from Las Vegas (more about that later!), I decided to recreate this classic dish, and I think my recipe for an “American Diner” Breakfast Skillet is pretty close to the original recipe that I enjoyed all those years ago. The key is to use spicy sausages, or spicy Italian sausage as they are called in the US, I used some Chorizo sausages by Heck, which added colour as well as the required spiciness.

      American Diner Sausage Skillet

      The other key element in a “breakfast skillet” are the hash-brown potatoes, which can be bought with ease now, from the frozen food cabinet in most supermarkets; you need to allow them to defrost, so they can be shredded before being cooked, or, if you have the time and a grater attachment on a food processor, then you can shred or grate your own potatoes to make the hash-browns. And, as in the name, you also need a good heavy-based skillet, such as a Le Creuset or an iron one, similar to the one I used which is shown in my photos. I served my “American Diner” Breakfast Skillet with some sourdough toast, tomato ketchup and a lovely little salad in a tea-cup, a recipe for the salad will follow in another post.

      "American Diner" Breakfast Skillet

      Served this way, with toast and salad, you have a lovely brunch, light lunch or family tea (supper) dish that is easy to make, and will satisfy everyone. If you want to make a veggie version, then omit the sausage, and add some mixed peppers, tomatoes or even some veggie sausages if you want the extra texture. However, this recipe is wonderful when served for a lazy breakfast or brunch over the weekend, with a big pot of tea or coffee, a newspaper and lots of time! Back to Vegas briefly, I was there last week for 6 days to cover the Vegas Uncork’d Food Festival; now, they say “what happens in Vegas, stays in Vegas”, but, I WILL be spilling the beans in another post about what I got up to in this bright, vibrant and colourful destination, so do keep popping back to read my account of my time there. That’s all for today, I will also be back with more recipes and some reviews in where to eat and sleep in London. Karen

      Breakfast Skillet

      “American Diner” Breakfast Skillet

      Serves 4 to 6
      Prep time 10 minutes
      Cook time 20 minutes
      Total time 30 minutes
      Allergy

      Egg
      Meal type

      Breakfast, Lunch, Snack
      Misc

      Child Friendly, Serve Hot
      Occasion

      Casual Party, Christmas, Easter, Thanksgiving
      Region American

      By author

      Karen S Burns-Booth
      A classic American Diner breakfast skillet recipe where spicy sausage, mushrooms and potatoes are cooked with eggs and cheese for an easy to prepare, and extremely tasty breakfast, brunch or luncheon dish.

      Ingredients

      • 450g spicy sausages, skinned and broken into chunks (I used Chorizo sausages)
      • 1 large onion, peeled and diced
      • 50g mushrooms, trimmed and roughly chopped
      • 450g defrosted frozen hash browns (crumbled)
      • 8 free range eggs (beaten with salt and pepper to taste)
      • 225g grated mature Cheddar cheese

      Note

      A classic American Diner breakfast skillet recipe where spicy sausage, mushrooms and potatoes are cooked with eggs and cheese for an easy to prepare, and extremely tasty breakfast, brunch or luncheon dish.

      Directions

      Step 1 Brown the sausage, onions and mushrooms in a medium heat-proof skillet, about 8″(20cm), that has been lightly greased with vegetable oil. Cook the vegetables for 7 to 8 minutes, stirring all the time until the sausage is cooked and the onions are translucent.
      Step 2 Add the defrosted hash browns, and cook for a further 4 to 5 minutes, again, stirring all the time until the hash browns are golden brown and crispy.
      Step 3 Pour the seasoned, beaten eggs over the top of the sausage and vegetable mixture, and stir them into the mixture gently, so the eggs permeate throughout the mixture. Cook over a low heat for 5 to 6 minutes or until the eggs are nearly set.
      Step 4 Sprinkle the cheese over the top of the mixture, and then bake in a pre-hated oven at 200C/400F/Gas mark 6 until the cheese has melted and the mixture is firm to the touch. Or, you can place the skillet under a grill to finish off the dish, cook as above.
      Step 5 Serve immediately, with salsa, salad and tomatoes,

      Breakfast Skillet

      A Diner meal in Vegas:

      Chicken fried steak with Bloody Mary

      Chicken fried steak with Bloody Mary

      A Classic Diner Menu:

      Diner Menu

      Diner menu

      Diner Menu

      Diner Menu

      Definition of a Diner:

      Airstream Diner

      A diner is a small fast food restaurant that is found in the United States and Midwest, as well as in Canada, and parts of Western Europe. Diners offer a wide range of foods, mostly American cuisine, and have a distinct exterior structure, a casual atmosphere, a long counter with bar stools where patrons eat their meals, and late operating hours. Diners frequently stay open 24 hours a day, especially in cities and towns with a busy bar scene or with factories with night shift workers. Bar patrons seeking a post-“last call” venue to socialise and get food as well as shift workers leaving their factories historically provided a key part of the customer base.

      From the 1920s to the 1940s, diners were usually prefabricated in factories (like mobile homes) and delivered to the restaurant site. As a result, many early diners were typically small and narrow, because they had to fit onto a rail car or truck for delivery to the restaurant site. Some of these diners have been expanded over the years through additions onto the prefabricated structure, while many contemporary diners are fully built on-site instead. Diners were historically small businesses operated by the owner, however many diners are currently operated by chains.

      Diners typically serve American food such as hamburgers, french fries, club sandwiches, and other simple, quickly cooked, and inexpensive fare. Much of the food is grilled, as early diners were based around a grill. Coffee is the ubiquitous beverage at diners, even if it is not always of high quality. Diners often serve hand-blended milkshakes and desserts such as pies, which are typically displayed in a glass case. Classic American diners often have an exterior layer of stainless steel siding—a feature unique to diner architecture. In some cases, diners share nostalgic, retro style features also found in some restored drive-ins and old movie theatres.

      What is a diner – taken from Wikipedia

      Diner Interior

      American Diner Sausage Skillet (

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