Wednesday, 17 September 2014

Trinidad chicken with festival and roti

The lovely Caribbean island of Trinidad is classed as a lesser antile island the Caribbean is an island closest to South America, just 12 miles from Venezuela.  Trinidad, culturally is one of the most diverse islands in the Caribbean with several ethnicities living in harmony including: black African, Indian and Chinese. Over 100 years ago, many individuals from India migrated to Trinidad to help with the rail network on the island and other Caribbean islands which has created a melting pot. Trinidad curry chicken, culinary is a match made in multicultural heaven traditional Caribbean recipes such as jerk chicken has equal status as curry chicken and roti in this island. Caribbean chicken curry is a fusion of migrants bringing their cuisine over to the Caribbean and it is made throughout the islands.
I love this curry, it's spicy, aromatic, flavoursome, hearty and reminds me of my childhood and holidays. I hope that you get to enjoy this recipe as much as me. There are several accompaniments which can be served with this, I chose fried festival and roti but this dish can be served with rice and naan bread.
Here is how my Trinidad chicken turned out:

Trinidad chicken curry and festival

Trinidad curry chicken

Recipe for Trinidad Chicken Curry
4 chicken legs, quartered
splash of lemon juice
2 handfuls of frozen mixed vegetables
150ml coconut
1 tbsp all purpose seasoning
scotch bonnet pepper, seeds removed
1 tbsp curry powder
1 onion
2 cloves of garlic
2-3tbsp oil
1 teaspoon all spice seasoning
1 large tomato
around 150ml water
stalk of thyme
Optional roti or naan

For the festival, make and cook according to packet instructions.

Wash the chicken with the lemon juice and pat dry with kitchen towel. Place the chicken in a bowl and slice the onion, garlic and add the all purpose seasoning, curry powder and all spice to the chicken, mix thoroughly. If possible, leave to marinade overnight. Heat a large pan (I use a dutchpot) and add 2-3 tbsp oil in the pan until hot, then add the chicken pieces alongside the onion and garlic, scotch bonnet pepper leave to brown on a low heat for 7 minutes each side. Once the chicken is browned, turn the fire on a low heat add the coconut milk cook for around 5 minutes then add the water. This may appear to be liquidy but trust me it will all cook down. Leave to cook for around 15 minutes and add the handful of mixed vegetables to the mix. Cook for another 10 minutes and serve with the festival and if desired, roti.


Saturday, 13 September 2014

Michael's club sandwich

I've focused many blog post on weekend breakfast, but for a change I'll focus on weekend lunch. The weekend is a time to relax and spend time lingering in the kitchen. Whilst making cakes, tart, breads and pastry this can become quite hungry work. I had my first club sandwich back in June 2014 and I was dazzled by the thick slices of bread, combined with chicken, bacon and salad which was so filling and hearty it kept me satisfied into the early evening. I promptly decided I will have to make this again and remembered that I bookmarked a recipe for this three tiered sandwich from Deliah Smith's cookery book How to Cheat at Cooking. There are many fabulous quick recipes in this book which can be whipped up in minutes. Deliah named this recipe Micheal's club sandwich after her husbands love for this sandwich. I was so pleased that I created this classic sandwich for my lunch. In fact, next time I make this I'll probably have this for my evening meal with some chunky chips with a dollop of ketchup. This sandwich is quick and easy to make and if you follow the lovely Deliah's guide on buying ready cooked chicken and bacon this will be on your plate in less than ten minutes.
Here is how my club sandwich turned out:

Recipe for Micheal's club sandwich

6 thin slices white bread, from a large good quality loaf
1 ready-cooked chicken breast
soft butter
1 generous handful watercress, spinach and rocket salad (tough stalks removed)
2 medium tomatoes, thinly sliced
1/2 medium red onion, thinly sliced, or 4 spring onions, chopped
4 spoonfuls of mayonnaise
1 pack of ready-cooked crispy smoked bacon
1 small avocado peeled, halved, stoned and thinly sliced

You're  also going to need toothpicks. Start off by toasting the bread lightly on both sides and,  while that's happening, slice the chicken breast as thinly as possible. Then let the toast cool in a rack to keep it crisp before buttering 4 of the slices.
For the first sandwich, place one piece of toast, buttered side up, on a board and arrange a few of the salad leaves on top. Then add half the tomato slices spoon of mayonnaise over the onion, then crumble the crispy bacon and sprinkle half to it over the mayonnaise.
Now, place one of the un-buttered pieces of toast on top, followed by half the slices of chicken. Spread another dessert spoon of mayonnaise over that, followed by half the slices of avocado and a few more salad leaves. Season, then top with another buttered piece of toast.
Press the toothpicks, then press the toothpicks through the sandwich, one near each corner. Cut the sandwich into 4, using gentle sawing movements. Repeat the same process for the other sandwich.

Wednesday, 10 September 2014

Toute Hache, review and giveaway

I love cookery books, that's no secret, so I was pleased to receive a copy of Tout Hache, many thanks to Jacqui Small Publishers for my review copy. Any book which contains several recipes using mince quickly becomes a firm favourite of mine as I love this cheaper cut of beef. The idea behind Tout Hache hails from three cooking enthusiastics Thierry, Lucile and Ahmed  in France with the later two being heavily influenced by American culinary ideas came up with the ingenious idea of combining the flavours of these two countries.  Inspired by the Cafe Moderne menu, this book sets about restoring the meatball to it's former glory. What I love about this book is that it shows all the different flavours that can be in-cooperated in a meatball alongside sauces. There are many recipes which I have book marked to cook and as well as the main theme of meatballs, I love the side dishes recipes which includes; broad been salad, creamy polenta, pan fried vegetables, french fries and sauté potatoes. So far, I've made two recipes immediately appealed to me; oriental burgers which I have included in this post for and lemon pork meatball sandwich. exotic
Tout Hache

Lemon pork meatball sandwich
Oriental Burgers

This book is split into the following chapters:
  • Techniques - techniques in making meatballs, fish balls, tartares and burgers.
  • Sauces - Recipes to try include the classic barbecue sauce, curried raita sauce and parmesan sauce.
  • Meatballs - tempting recipes include meatballs with choizo, Greek lamb meatballs, fried chicken meatballs and lemon pork meatballs.
  • Fishballs, recipes to try include cod and coconut fish balls.
  • Truffles - for the sweet lovers the chocolate coconut.
  • Tartares - tempting recipes include Lebanese lamb tartare and Cambodian veal tartare - how exotic.
  • Fish tartares - recipes to try include prawn and mango tartare with coconut milk.
  • Burgers - my favourite chapter where standout recipes include tandoori burgers, Italian veal burgers and oriental burgers.
  • Minced meat - The meatloaf recipe is one to try.
  • Side dishes - Recipes to try and enjoy are pan-fried vegetables and sauté potatoes.

Recipe for Oriental Burgers
2 red onion
3 tbsp Olive Oil
5tbsp raisins
1/2 tsp curry powder
3 tbsp tomato ketchup
700g minced beef
1/2 cucumber
1 tomato
4 burger buns

White Cheese Sauce
5 tbsp Greek yoghurt
3 tbsp Creme fraiche
1/2 tsp cumin

Preparation Time: 20 minutes
Cooking Time 20 minutes

Make the white cheese sauce by mixing together all the ingredients.
Peel and chop the onions. Heat the olive oil in a frying pam, then add the onions. Cook over a high heat until they are transparent, making sure that they do not stick. Add the raisins and curry powder. Mix thoroughly.
In a large bowl, mix the onion mixture with the tomato ketchup and the minced beef. Mix throughly and make into 4 patties.
Preheat the oven to 150C/300F/Gas Mark 2. Cut the cucumber into thin slices and slice the tomatoes. Cut the buns in half and put the halves in the preheated oven.
Cook the patties on both sides in a hot non-stick frying pan.
Remove the buns from the oven. Spread each half with 1 tbsp of white cheese sauce, and put 2 slices of tomato, 1 patty and some cucumber slices on the bottom halves. Cover the burgers with the top halves of the buns.

The lovely people at Jacqui Small Publishers are offering one lucky reader a copy of this fabulous book. To be in with a chance, follow the below instructions and enter the rafflecopter.
  •  Follow the instructions on the rafflecopter widget.
  • Join my blog (click on the left hand corner of the site and join using Google friend connector) and leave a comment this is an ESSENTIAL REQUIREMENT. 
  • For additional entries, like my Facebook Page, followfoodgloriousfoodx on Twitter and Jacqui Small Publishing on Twitter
  • All entries will be checked and verified. 
  • Rafflecopter will pick a winner at random.
  • The competition will run from 10.09.14 - 05.09.14
  • Winners will need to respond within 7 days of being contacted.
  • Jacqui Small Publishing will dispatch the book to the lucky winner.
  • The competition is open to UK residences only.

a Rafflecopter giveaway


Sunday, 7 September 2014

Big Fat Tipsy Tiffle

The majority of the dishes I make which are featured on my blog are: evening meals, weekend breakfast and cakes. It's actually quite rare that I make a dessert or pudding at home as I am quite addicted to making cakes! When I held my BBQ bake off  I felt it would be more appropriate to make a dessert to go along with all the burgers. As anyone who has a growing collection of cook/baking books, many recipes are book marked to make, so I decided to follow a little blogging challenge called random recipes to help me pick a cookery/baking book to help me chose what to make. I randomly picked Lorraine Pascale's Home Cooking Made Easy. This is not a traditional trifle in the sense that there is no jelly but instead there is amaretti biscuits and double cream. Although Lorraine Pascale's recipes are well-known to be super easy, to me the trifle is more of an assemble job, perhaps next time I would make a more authentic trifle as I missed the jelly element.  I decided to omit the alcohol as there were children eaten this dessert but I think it turned out well without it. The several flavours of this trifle came through, the strawberries which were ripe and sweet, the white chocolate smooth and silky, the maderia cakes rich and the amaretti biscuits brought a crunchy element to the trifle.
Here is how my trifle turned out:

Big Fat Trifle

Portion of big fat trifle

Layering up

Layering up

Layering up

Recipe for Big Fat Tipsy Trifle (including alcohol)
  • 2 x ready-made Madeira loaf cakes
  • 150ml amaretto or any other liqueour, plus extra for flambéeing
  • 800g strawberries, hulled, cut in half lengthways
  • 250g amaretti biscuits, crumbled
  • few drops vanilla extract
  • 100g icing sugar
  • 900ml/1½ pints double cream
  • 200g/7oz white chocolate, grated
  • Put the trifle dish on a large tray to make it easy to carry. Slice one of the Madeira cakes into 0.5cm/¼in slices and use a few of the pieces to line the bottom of the dish. (Make sure they are nice and tight and in a single layer, so push down any bits that are standing up too high.
  • Brush the sponge with some of the amaretto. Then take a few strawberries halves that are roughly the same size and put them point upwards on the outer edge of the cake so the cut edges are pressing up against the glass. Repeat all the way round the dish.
  • Sprinkle some crumbled amaretti biscuits on top of the sponge to a third of the way up the strawberries.
  • Place the vanilla, icing sugar and cream in a bowl and whisk until thick and well combined
  • Spread a third of the cream on top of the strawberries and crumbled biscuits, and smooth it down with a spoon.
  • Once the cream mixture is level in the bowl, wipe round the edge with kitchen towel. Sprinkle over with white chocolate.
  • Repeat the layering process until the bowl is full, finishing with a layer of strawberries. Chill in the fridge until ready to eat.Shortly before serving, you can flambé the top of the trifle. To do this, place some amaretto in a stainless steel ladle. Warm it through over low heat. Gently ignite the mixture and pour it over the trifle. 
As stated earlier in the post, I am sharing my trifle to the blogging challenge entitled Random Recipes  hosted by the lovely Dom from Belleau Kitchen .


Friday, 5 September 2014

American Peanut butter & banana pancakes

I love weekend breakfast, take a look at my folder on Facebook entitled Weekend Breakfast where you can see my favourite weekend dishes. The weekends for me are usually a more laid back affair; there is not the rush to get to work so time can be spent lingering in the kitchen up until brunch time. Monday-Friday my breakfasts usually consist of a big bowl of fruit salad, porridge or a bowl of fruit and salad. I try to make my mid-week breakfast filling, healthy and most importantly delicious. But it is the weekend when I really go to town, no healthy breakfasts here, instead I enjoy making pancakes, fritters, waffles, quiches and Jamacian classic breakfast dishes. This dish, from Lisa Faulkner's The Way I Cook is one of those fabulous American inspired dishes, raised pancakes with peanut butter and banana topped with a drizzle of syrup with your choice. Not only this dish is delicious, it is easy to make, a crowd pleaser and quite filling.
Here is how my American peanut butter and banana pancakes turned out:

Recipe for American Peanut butter and banana pancakes
Makes about 12 pancakes
350ml milk
2 eggs
200g self-raising flour
1 teaspoon caster sugar
4 tbsp peanut butter
banana, sliced
golden or maple syrup for drizzling

If you have a blender, pour in the milk and eggs and blend then add the flour, sugar and salt and blend again. If not, sift the flour into a large bowl, add the sugar, peanut butter and combine. Make a well in the centre, whisk the milk and eggs together in a jug and pour into the well and beat together.
Place a non-stick frying pan over a medium-high heat and brush with a little vegetable oil. When the pan is hot, pour in just over half a ladleful of the batter so that it makes a pancake about 10cm (4 inches) in diameter. Once the bubble start forming add the sliced banana, the pancake is ready to turn over.
Once you've turned the pancake, cook for 30 seconds until golden.


Wednesday, 3 September 2014

Round up of Foodie Goodies #2 July/August 2014 plus Nib Nibs Giveaway.

I have been sent a lovely selection of food related products between July-August 2014 which I had to share with you all on a bumper round up.
First up is Nib Nibs  a company based in North Yorkshire that focuses on premium baked nibbles such as Exceptional Cheddar and Cheesy Onion straws, Exceptional Salt and Pepper Jumbo Peanuts, Exceptional Cheddar and Spicy Chilli Straws and Exceptional Cheddar Cheese Straws. I found these savoury delights to be rather addictive and moerish; I quickly demolished the cheddar and cheesy onion straws and had to show restraint not to eat everything in one go.

Nibs Nibs

The lovely people at Waitrose asked a selection of bloggers to host a BBQ off where dishes are recreated using their products and also Heston Blumenthal recipes. The idea was that each person creates their own unique spin on a chosen BBQ essential and a winner is chosen. Click on my review post for the full review and recipes made.
BBQ Bake Off

Regal Food Products sent me a selection of the spice mixes including Bombay biryani, tandoori mix, punjabi chana and the Achar Gosht, which I made a beef version off. Although spicy I liked the simplicity of having all the spices in a handy little packet.

Serenata Flowers  have a range of chocolicious hampers and as a chocoholic I was delighted to try their Chocolate Tempations Hamper. Have a read of my review post to read all about all the chocolates I tasted.
Chocolate Temptations Hamper

It has been a bumper couple of months for cook books, many thanks to Jacqui Small Publishing for the selection of fabulous books which I'm looking forward to sharing on my blog in the next few weeks. First up is Toute Hache a Cafe in Paris who wrote a cookbook which focuses on meat, minced, chopped, cut and influenced from culinary influences around the world. So far, I've made the oriental burgers and lemony chicken meatballs.

Bombay Lunchbox, creates recipes which are a fusion from an Anglo-Indian Cookery of dishes that would be as the title suggest eaten in a lunchbox. I've bookmarked a couple of the recipes from the Afternoon Chapter which I hope to share in a future review post.

 Any reader of my blog knows I love burgers, in fact I have a Facebook folder dedicated to these meaty delights.  I was delighted when I received a copy of Burgers by Paul Gayler, a selection of delightful burger recipes and as I love Caribbean inspired food I will be making their jerk burgers.

Also, many thanks to Quarto Publishing Group for a lovely selection of cookery/baking books. First up is a trio, Back to Butter, Old Fashioned Sweets and Slow Cooker i'll be sharing the Slow Cooker review and giveaway post shortly.

I love cook books especially with new concepts and ideas, so was thrilled to review Back To Butter and try a couple of recipes.

Cool Layer Cakes is a fabulous baking books for those who love their cakes, sky high. I'm making a relative the lemon meringue layer cake for their birthday.

And finally Wisdom for Home Preservers, take a look at my review post.
To the giveaway,  the lovely people at nibs nibs are offering one reader of the blog a selection of their delightful nibbles, to be in with a chance follow the instructions on the rafflecopter
  a Rafflecopter giveaway

Disclaimer: I received all the above products for review purposes, as always all my opinions are my own.


Saturday, 30 August 2014

Wisdom for Home Preservers, review and giveaway

Robin Ripley author of Wisdom for Home Preserves has developed a "go to" book for those who love to make home preserves. Now, I have made the occasional strawberry or fruit jam and onion chutney but I have discovered preserves are much more than this. Preserving food is nothing new, in fact it goes back to 12,000 BC, presumably to store foods. Most of our grandmother's generation preserved foods for insurance, as there were no 24 hour supermarkets like today and there would be guarantees that a large amount of food would be available. These days, (or in my case) preserves for a wonderful accompaniment to dishes.  This book offers a comprehensive guidance on to store a wide range  of ingredients 500 tips for pickling, bottling, curing, smoking and more. The whole emphasis on this book is sharing tips that are needed so we can become kings and queens of home preserving; here are my top favourite tips from this book as featured in the book. Tip 3 Understand why foods spoil, Tip 9 Prepare what you have and what you love, Tip 27 Regularly inspect and rotate stored food, Select a pressure cooker with the newer safety features and  Tip 96 Let jars rest for 24 hours.

There are 8 chapters in this book including :

  • Chapter 1 Getting Started: which includes before you begin, Get Organised
  • Chapter 2: Bottiling: Preserving Basics, Fruits and Vegetables and Jam, Jellies and Spreads
  • Chapter 3: Freezing:  Freezing Basics and How to freeze.
  • Chapter 4: Drying: Drying Basics and Drying Foods
  • Chapter 5: Fermenting: Understanding Fermenting and Fermenting Foods
  • Chapter 6: Salt Curing and Smoking: Curing and Smoking Basics, Equipment and Supplies
  • Chapter 7 : Cold Storage: Getting Started with Cold Storgage, Cold Storage Produce
  • Chapter 8: Beyond The Basics : Branch Out, Become a Pro and The Home Preserver's Kitchen.

My only critiscim of this book is that I would have liked a recipe and a photograph to go alongside these wonderful tips.

The lovely people at The Quarto Group are offering three readers of Food Glorious Food copies of this book.

  •  Follow the instructions on the rafflecopter widget.
  • Join my blog (click on the left hand corner of the site and join using Google friend connector) this is an ESSENTIAL REQUIREMENT. 
  • For additional entries, leave a blog comment, like my Facebook Page, follow foodgloriousfoodx on Twitter and The Quarto Group
  • All entries will be checked and verified. 
  • Rafflecopter will pick a winner at random.
  • The competition will run from 30.08.14 - 28.09.14
  • Winners will need to respond within 7 days of being contacted.
  • Quarto Group will dispatch the book to the lucky winner.
  • The competition is open to UK residences only.

  • a Rafflecopter giveaway