Showing posts with label cooking. Show all posts

Sunday Roast Cheat Sheet

Facing the task of cooking a Sunday roast for all the family can be daunting, especially if you’ve not done it before, but even the most experienced cooks can struggle to get every element of the meal just so. Cooking a roast dinner can take a long time, however, so whether you’re a beginner or are looking to perfect your Sunday roast technique, here are some tips to help you get it right every time when time is of the essence.

Planning the basics

Photo: Kacie Morgan The Rare Welsh Bit

Start with planning what ingredients you need well in advance to avoid dashing round the supermarket at the last minute. There’s much difference of opinion when it comes to what should be included in a Sunday roast. Roast potatoes are essential and if you haven't got the time to cook from scratch, McCain Roast Potatoes are a great substitute to have in the freezer.  

Here are what I think are the absolute essentials: 

Roasted meat
Roast potatoes
Vegetables
Gravy
Yorkshire puddings

General tips and advice


Make sure to buy the highest quality ingredients that your budget will allow – a Sunday roast isn’t something to be scrimped on!

Meat is the star of the traditional Sunday roast, so first decide whether you want chicken, lamb, pork or beef. Probably the most popular choice (it is mine) is beef. Make sure to ask your butcher for his recommendation on the cut and how best to prepare it. There is nothing wrong with buying a boned and jointed piece of meat like a crown of chicken or turkey to save time carving.

Next up are the roast potatoes. When you buy a bag that’s ready to cook, it’s as easy as just popping them in the oven, as they require no prepping whatsoever and come out perfect every time, so I recommend this little cheat. Otherwise, buy Maris Piper potatoes for the perfect roast, boil them for ten minutes, drain and shake them in the pan to get crispy edges. Pop them in the oven in hot oil for 45 mins to 1 hour, turning them a couple of times.

Seasonal vegetables are key to the most delicious roasts and I always want to see a colourful mix of broccoli, green beans, parsnips and carrots on my plate. To save extra time, peel your veg the day before and keep in the fridge.
Whether you like your gravy thick or thin, use the juices produced from the roasted meat for the most flavour. You can prepare the gravy whilst the meat rests.

Yorkshire puddings are another favourite feature of roast dinners and they go particularly well with beef. Ideally, prepare the batter the day before and store in the fridge, then take it out a few hours before cooking to warm up. 

Cooking tips


For most meat joints, you want the oven to be at 200°C (180°C fan) or gas mark 6. Per 1lb, pork and chicken will take 30-35 minutes to cook, with lamb and beef taking around 25 minutes. Rest for about 15 minutes after cooking and before carving.

I like to steam vegetables, as it’s considered the best way to lock in all the nutrients and flavour. Use a steamer or simply use the hob on a medium to high heat and most veggies will be cooked to perfection in around 10 minutes.

Gravy can be made from scratch with the juices of the roast meat or by using stock cubes for an easy cheat. The first method will take around 10 minutes to cook, with the second taking just a couple of minutes to make up. Nothing wrong with buying ready-made gravy too!

For the tastiest Yorkshire puddings, the most important thing is to make sure the fat you use is as sizzling hot as possible before you ladle the batter into the tin of your choice. Cook for 15-20 minutes at 230°C.  Of course, you can also buy them ready made and they will take less than ten minutes in the oven then, pop them in when you take the meat out of the oven to carve.

Do you have any Sunday roast dinner tips?

*Collaborative post

Posted by at 5 comments
Labels: , ,

How to Get the Whole Family to Eat Healthier (and enjoy it)

Even if you know that eating healthy can be beneficial for a number of reasons, convincing the rest of the family to eat their greens and watch their sugar intake can sometimes be a little tricky – especially the kids, or the husband with a chocolate habit!

Whilst ‘clean eaters’ can sometimes be a take things a little far (I’m not about to convince you to go vegan and replace your coffee for Matcha tea) we could probably all do with eating a little better from time to time, even if that just means good, home-cooked meals rather than a quick frozen pizza, or fruit instead of chocolate for a dessert/snack.

Changing bad eating habits can often be difficult but here are some tips to make sure you and the family stay on the right track when it comes to cooking healthier meals.

Meal Prep!


Contrary to popular belief, you don’t have to be a Michelin star chef to produce a decent home cooked meal. Of course, even if you do fancy yourself as a bit of a Jamie, life can usually get in the way and there just isn’t enough hours in the day to cook everything from scratch all week. This is where making and freezing meals in bulk can be a lifesaver.

Bulk cooking is literally so easy once you get the hang of it, and not only does it mean you’ll have a good hearty meal to feed the family with just a simple ping of the microwave, it also means you’ll save yourself a hell of a lot of money. Bulk recipe ideas are all over the internet, but if you want simple and convenient and who doesn’t, then why not opt for things like casseroles, stews and curries that are packed full of flavour as well as getting in those all-important veggies without the kids noticing.

A great way of doing this is throwing a load of veggies into a pan or slow cooker along with some chopped garlic, one or two tins of tomatoes, a stock cube and something to bulk it out such as lentils (which cost next to nothing!). To get the flavouring, try spice mixes, packet or store cupboard spices, such as Garam Masala, Turmeric and Cayenne Pepper. If you’re on a budget, this recipe is great as it is, but if your family are big meat eaters, throw in some chicken or turkey and cook it all together until the meat is cooked through. Once ready, spoon into Tupperware containers and chuck in the freezer, with a label of what the dish is and when it was made.  All you need to do then is defrost thoroughly and heat through well before serving.

Use Raw Ingredients



Things like jars of sauces can often catch people out when it comes to a healthy meal. A lot of these ready made sauces are delicious but have a high sugar and salt content and if you are cooking a bolognaise a curry or a stir fry, can often take the calorie and sugar content of freshly homemade meal through the roof. The best alternative is to simply make your own sauces which is definitely a lot easier than it sounds. 

For example, a quick bolognaise sauce can be whipped up in seconds using fresh or tinned tomatoes, oregano, basil leaves, tomato puree, veggie stock and garlic. Blend for a smooth sauce or keep it chunky if you want more texture. Add browned turkey mince, which is lower in fat than minced beef or Quorn to get extra protein. Serve with whole wheat spaghetti for extra fibre. A great sticky stir fry sauce is a little honey/agave, fresh or ground ginger, lime and soy.  It's certainly worth thinking twice before you buy the jar next time!

Be Mindful 


More often than not, we are so rushed during the week, with the kids doing their activities and with our own schedule that we often forget to actually sit down and eat. We’ll grab something here, a handful of crisps there, a quick sandwich in between chores and before we know it we haven’t actually eaten a proper meal. We can often resort to junk food too. 

Mindful eating is a great thing to practice with the whole family and is well worth trying to achieve if you can. Make your kitchen/dining room a comfortable eating space, find some great ambient kitchen lighting and comfortable furniture and get the whole family to sit around the table. Actually concentrating on what we’re eating whilst eating it, as opposed to watching TV or checking your Instagram or emails can ultimately satisfy our hunger a lot more, which in turn will lead to less temptation for sugary snacks before bedtime. 

This is also a great way of catching up with everyone. If you are going all out and have planned dessert for after dinner – or if the kids are still hungry – then why not swap the shop bought cakes and cookies for a homemade, low sugar alternative? A great sweet treat guaranteed to satisfy young and old are homemade chocolate chip flapjacks. To make combine coconut oil, agave, jumbo porridge oats, pumpkin seeds, Chia seeds and dark chocolate chips in a mixing bowl. Mix until the mixture sticks and spread over a greased baking tray. Bake until golden, leave to cool and cut into squares. Easy peasy.

Fakeaways


You might already be aware, but the ‘Fakeaway’ is a new foodie craze that has taken Instagram by storm. Of course, there’s absolutely nothing wrong with the occasional takeaway as a family treat, but if you find you’re always reaching for that menu on a Friday, it’s time to make a change. Regular takeaways are unkind on both the waistline and the bank balance but it doesn’t mean you have to give them up completely. Creating your own versions of a Fakeaway will save you calories as well as money, and they will hopefully still hit the spot. You can even make your Fakeaway curry in advance and pop it into foil containers or take away boxes for an authentic look.

A great Fakeaway is a homemade pizza on wholemeal tortillas and these are also great for making with the kids. Take wholemeal tortillas or pittas and smother with tomato puree. Add any toppings of your choice and sprinkle with cheese (mozzarella or cheddar depending on what you prefer!) bake in the oven like you would a normal pizza for around 10 minutes or until the cheese has melted being careful not to burn the tortilla. Delicious.

Tell me your ideas for family meals that are healthier.

 *Guest post
Posted by at 9 comments
Labels: ,

How To Cook The Perfect Steak

When I go out of a meal there is one thing I do like, a perfect steak. My husband doesn't eat a lot of meat and therefore I would never cook steak in the house. It's hard to cook the perfect steak too, isn't it?  To get it just right, with that delicious seared edge but melting in the mouth centre is extremely hard. When I go out for a steak, I find they often don't season it enough, or it is cooked too much for my liking. I am definitely a medium girl.

The chefs at Barbecoa, Jamie Oliver's steakhouse and barbecue restaurant in London, know how to cook a perfect steak. In fact, they make their business out of it, but there is more to Barbecoa than that. In Barbecoa as well as fantastic steaks aged to perfection they cook delicious slow cooked meat, serve some of the best cocktails you could wish for, and make the most extravagant outrageous desserts. It's not posh cooking but it is comfort cooking, serving food you really want to devour in no time. Food that is good for the soul.

The infographic below features expert advice on how to cook the perfect steak, from Steve Pooley, Chef Director with Jamie Oliver. One of the secrets is getting the steak up to room temperature beforehand. If you fry it from cold it will stop the heat penetrating through as efficiently. Another secret is using animal fat for frying or an oil that has a high smoking point, whatever you do don't use olive oil, as it can burn and you need to get the pan super hot to get the caramelisation on the meat. To be honest reading this infographic has made me realise cooking the perfect steak, isn't that hard after all. I feel a trip to my local butchers coming on.... Steak anyone?


*PR collaboration
Posted by at 17 comments
Labels: , , ,

Three Amazing Dessert Recipes

These are my three favourite desserts all are great to make for the family or when entertaining - Mary Berry's marbled chocolate cheesecake, a classic Bakewell tart, and chocolate and Caramac roulade.

 Mary Berry's Marbled Chocolate Cheesecake

A very delicious cheesecake based on a recipe by Mary Berry. The contrast between the chocolate and the vanilla filling is gorgeous.


Serves 10

Ingredients

 - 150g plain chocolate digestive biscuits, crushed
- 75g butter, melted
- 150g plain chocolate
- 700g full fat soft cheese
- 225g caster sugar
- 1 tsp vanilla essence
- 2 medium eggs, beaten

Method

Preheat the oven to 160 degree C.
Grease a loose bottom or an 8 inch spring form cake tin lightly.
Mix together the melted butter and the crushed chocolate digestives and press into the bottom of the cake tin.
Beat the soft cheese in a large mixing bowl until the mixture is smooth.
Add caster sugar and vanilla essence and beat until nice and glossy.
Slowly add beaten egg until it is all incorporated.
Melt the chocolate in another bowl and cool slightly. You can do  this in a bowl over a pan of hot water or in the microwave for a minute or two.
Put half of the cheesecake mixture in a bowl and add the chocolate slowly. Stir until combined.
Then spoon the vanilla cheesecake mixture onto of the biscuit base, making sure you separate the spoonfuls.
Spoon the chocolate cheesecake mixture into the gaps.
Swirl the top to give a marbled effect.
Bake the cheesecake for 30 minutes.
Turn off the heat but let it cool in the oven.
Once cooled put in the fridge overnight.
Eat and enjoy with berries, whipped double cream or vanilla ice cream.

 Bakewell Tart

 The light crisp pastry has a warm almond sponge filling and a raspberry jam surprise. This is a proper grown up pudding.

 Serves 8


 Ingredients

- 1 Jus Roll shortcrust pastry sheet 
- 100gm butter
- 100gm caster sugar
- 3 medium eggs, beaten
- 150gm ground almonds
- few drops of almond essence
- 3 tbsp raspberry jam
- 25gm flaked almonds

Method

Preheat oven to 190degrees C, gas mark 5
Line the pastry case with the pastry and trim as required, crimping edges.
Place in fridge for pastry to rest.
Cream butter and sugar together until soft.
Add egg a little at a time.
If mixture curdles add a table of flour and continue to beat until mixture comes together.
Stir in ground almonds and almond essence.
Remove pastry case from fridge.
Spread jam on base of the pastry.
Spoon the sponge mixture on top of the pastry.
Top with flaked almonds.
Bake for 30 minutes or until sponge is set and springy to touch.
Serve warm with cream or ice cream.

 Chocolate and Caramac Roulade

 This alternative to a chocolate log uses Caramac which is a caramel flavoured chocolate bar. If you kind find this use dark, milk,  or while chocolate instead.


Serves 8/10

 Ingredients

Roulade
- 4 eggs
- 6oz caster sugar
- 2 oz cocoa sieved 

Filling
- 4 30g bars of Caramac or dark, milk or white chocolate
- 10 fl oz of whipping cream or alternative - I used Elmlea double light

Topping
- Grated Caramac

Method

Set oven to 190C, Gas 5.
Grease and line a 8 by 12inch swiss roll tin. 
Separate the egg yolks and whites.
Whisk egg yolks with castor sugar until thick and mousse like. 
Fold in the sieved cocoa.
Whisk egg whites in a separate bowl until stiff then fold into the other mixture.
Spoon into the swiss roll tin, level out and bake for 20-25minutes on a middle shelf until well risen and spongy to touch.
Get a damp tea towel and turn out the roulade onto this. 
Cover with another damp tea towel and cool.
Whip the cream in a bowl until stiff.
Break up the Caramac into a bowl, and melt over a pan of hot water or in the microwave for between 1 to 2 minutes.
Stir in whipped cream.
Cool slightly then spread over half the cream mixture over the roulade
Roll up.
Cover with the remaining cream mixture.
Grate some Caramac over the top and then sieve some icing sugar over the roulade to look like snow.

Posted by at 19 comments
Labels: , ,

Premier Housewares Ecocook Cooking Range

Do you have a good set of saucepans and frying pans? They never seem to last long in my household. Either they get scratched or the coating comes off, or food gets baked on and hard to remove, and I end up using scourers on it ( I know I shouldn't). So when I was invited to try some I was looking forward to it. Would I ever have a frying pan that was really non stick, that was difficult to scratch? Would a saucepan be economical, easy to clean and last me a long time?



So I was sent a range from Premier Housewares. Premier Housewares makes the Ecocook homeware range of saucepans and frying pans. This range has been developed to be super hard wearing, non stick and stylish. However in my opinion the most important feature is what makes the range 'Ecocook'.
The Ecocook ceramic coated range come in red, black or green

What does 'Ecocook' mean you may ask? The 'Ecocook' range is free from the synthetic substances that release harmful toxins and the way they are made makes them very economical too.

 Often when pans are heated to a high temperature if a synthetic coating is used toxins can be released, with the 'Ecocook' range the coating is made of minerals so it is able to withstand tremendous heat – up to 280°C – without the risk of blistering or cracking and no harmful toxins are released. The body is also made of ceramic coated aluminium which is a very efficient heat conductor too, food cooks quicker and thus money is saved, and who doesn't want to save money in this day and age?




So I put the pans to the test

Firstly I noticed the lovely enamel coating. In the past I would have been wary of the bright coating, in case it chipped. So I was interested to see how the pans would last. 

So I put the pans to the test. Over the course of the week I made a variety of dishes, including pasta with pesto and tomato sauce, chicken tikka marsala and rice, and corned beef and potato pie filling.

One particular thing I noticed was that when I added boiling water to the saucepan, then added the item to cook, and the pan lid, that the water came to the boil very quickly indeed. I actually timed the rice coming to the boil and it took less than 30 seconds. Incredibly quick I thought. It was also easy to control the heat and once brought to the boil the pan only needed the lowest of settings to simmer gently. This, I think you will agree is a very economical use of energy.


Ecocook pans have been awarded the Good Housekeeping Institute seal of approval

One concern I had, was how easy would the pans be to clean. I admit sometimes I don't do the washing up straight away and traditional pans can be a nightmare to clean if you leave them for a few hours. I needn't of worried as with some hot soapy water the Ecocook pans were very easy to clean. It recommends not to use any abrasive cleaner and you certainly don't need to at all. They are even dishwasher safe.



Ecocook ceramic coated frying pan with lid

Another thing I liked about the pans is that they are a nice weight - not really heavy but not super lightweight either. The lids fits perfectly and it was great to be able to see the mixture cooking with the glass lid on.

Prices for the pans are from £14 each, but you do get what you pay for in my humble opinion. They are far superior to any pans I have used before. However only time will tend how long the pans will last.



The saucepan came to the boil in a matter of seconds.

This nifty video below is great at showing the features of the Ecocook frying pan and highlights the sturdy design, ergonomic handle, it's suitability for all hobs and how the ceramic non stick coating is easy to clean.




In conclusion I would highly recommend this range of pans. Whilst they are not the cheapest pans you can buy, they are smart, affordable and ecologically sound. They are so great that they have been awarded the Good Housekeeping Institute seal of approval in 2014 and you don't get much better than that! 

For all the latest information offers, promotions and deals be sure to check out Premier Housewares on


Let me know what you think of these pans? Do you like the economical features, bright colours and ecological design?

Posted by at 21 comments
Labels: , , , ,

Christmas Recipe Linky


Christmas is coming and I am getting fat.... but I am not surprised if you see how many delicious Christmas recipes there are!

Would you like to add your recipe to my blog linky? I thought it would be great to have all those wonderful Christmas recipes in one place. If you’d like to spread the word about it on Twitter using #ChristmasCooking then super, if not – no worries!






The Rules are simple! 



1. Link up a blog post of your own using the Linky tool below
2. Add the Christmas Cooking badge to your blog post so your readers can find other Christmas inspiration
3. Read and comment on at least two other entries.
4. It's good etiquette if you follow some of the lovely bloggers here too.



If you can tweet the page link with the hashtag #ChristmasCooking then that would be lovely

 Happy #ChristmasCooking!




Posted by at 13 comments
Labels: , ,

Slow Cooker Recipe - One Pot Roast Chicken With Lemon

I have a new slow cooker, a Morphy Richards slow cooker at a bargain price of £24.95. So here is my first recipe.

One Pot Roast Chicken With Lemon

 Prep time 20 minutes
Cooking time 5-6 hours.
Serves 4 (if you have any leftovers you can make soup the next day)

 Ingredients

 1.5kg (3 lb) chicken
2 tablespoons of sunflower or olive oil
1 large onion cut into 6 wedges
500 ml of dry cider
3 teaspoons of mustard (I used Djon)
2 teaspoons of caster sugar
900 ml (1 1/2 pints) of hot chicken stock (I used 2 Knorr stockpots for 1 litre of liquid but then used only 900ml of liquid)
3 carrots cut into chunks
1 large leak (or you can use celery)
1 lemon cut into 6 wedges
handful of tarragon or other herbs (I used rosemary)
honey to taste
3 tablespoons of creme fraiche
1 tablespoon of cornflour

Method

 Preheat the slow cooker to high.
Wash chicken with cold water and pat dry with kitchen paper.
Season the chicken with salt and pepper. 
Add some oil to a pan and fry the chicken browning it all over.
Put the chicken breast side down in the slow cooker pot. add the vegetables, lemon wedges and herbs.
Fry the onion wedges in the same oil until lightly browned and add mustard, cider, sugar. 
Bring to the boil and pour all over the chicken and vegetables. 
Add the hot stock and pour all over. 
Make sure the vegetables are covered .
Cover with the lid and cook for 5-6 hours or until the chicken juices run clear when pierced with a sharp knife at the thickest point. 
You can turn the chicken after 4 hours if you like.
Lift the chicken out of the stock, drain well and transfer to a serving plate. 
Discard the lemon.
Remove the vegetables and add them to the serving plate. 
Measure out 600ml (1 pint) of hot cooking stock from the slow cooker into a pan. 
Taste and add seasoning and if too sharp some honey to taste. 
Add some chopped fresh herbs and whisk in the creme fraiche. 
Mix the cornflour with some cold water until it's a smooth paste. 
Stir in the cornflour and continue to stir with a wooden spoon until it comes to the boil. 
Serve with roast potatoes, peas, and broccoli or any vegetables that take your fancy!
After cooking

The chicken may not look pretty but it was very tender and tasty. My only criticism is - if you don't like lemon leave it out or only add half.
Posted by at 17 comments
Labels: , ,

The Ultimate Chocolate Baking Challenge - Can You Rise To The Challenge?

Have you been watching The Great British Bake Off? I admit, it's one of my guilty pleasures... I love cooking but never seem to have the time these days, and one of my resolutions is to have more time to bake this year. There is something utterly satisfying about creating and baking something delicious for friends and family. So when I saw this competition run in conjunction with The Great British Bake Off and Elizabeth Shaw I thought it would be of interest to my readers too.



Chocolate Cake - credit Elizabeth Shaw

How many of us would love to be on TV where your baking skills speak for themselves. Or get excited watching Jamie, Heston or Nigella perform their skills in the kitchen. Well, now is your chance to be involved in a chocolate baking competition with some fantastic prizes available. Classic chocolate brand Elizabeth Shaw are inviting everyone to submit their chocolate baking recipe to its website to be in with the chance of winning a meet and greet with The Great British Bake Off judges, Paul Hollywood & Mary themselves and have your recipe featured live on The Great British Bake Off Stage at the BBC Good Food Show Winter.

Elizabeth Shaw has teamed up with the team at the BBC Good Food Show Winter, 27 November - 1 December and as a result is hosting its very own ‘Chocolate Baking Challenge’.


My Friend's Karen the Master Bakers Cake 

Five finalists will be invited to London on 24 October 2013, where they will showcase their mouth-watering creations, made with Elizabeth Shaw chocolate, to the VIP judging team, which include: John Whaite, 2012 The Great British Bake Off Winner, Sarah Cook, Food Editor of BBC Good Food magazine and Jo Pratt, TV cook and bestselling author.  As well as the chance to meet the crème de la crème of the baking world, there will also be a Q&A session with the 3 judges as well as a champagne tea, so you can have all your baking questions answered.

From the five finalists, one winner will be chosen on the day and will win a prize that money can’t buy! There are also a number of runners up prizes including a year's supply of chocolate.

For more information and to submit your chocolate baking recipe click here: 
www.elizabethshaw.co.uk/bakingchallenge


Posted by at 5 comments
Labels: ,

James Martin Hand Mixer Review by Wahl

Wahl is a company that has been trading since 1919 with the advent of the first practical hair clipper. Today it has over 2200 employees worldwide. With over 90 years of category leadership Wahl have broken into new boundaries with electrical styling products and the ever popular James Martin kitchen appliances.

 James Martin the celebrity chef has given his name to a range of stunning kitchen appliances by Wahl.  James is a regular face on TV programmes and is known for Ready Steady Cook and is the current presenter of Saturday Kitchen. I was lucky enough to meet him years ago at the Good Food Show and saw a demonstration of his cooking skills there. James is a very personable presenter and is know for making tasty and easy to follow dishes.

The range of James Martin Appliances for Wahl  includes mini choppers, steamers, spice grinders and food processors amongst others with the emphasis on design, style and function.

 I was sent the James Martin electric whisk to review. You can buy this at Argos and it is priced at £24.99. 

The James Martin Hand Mixer in Silver

When I opened the box I was initially struck by the silver colour of the mixer, it looked very stylish and felt lightweight but still solid in my hand. It comes with a James Martin DVD to improve your cooking skills. It has five variable speed settings and a turbo boost when you want that extra power. It comes with whisk attachments and dough hooks. What I also liked about it was that it has an easy unlock mechanism for the attachments. 


I personally feel the hand mixer is a great combination of style and practicality. I used it to make a nice, light and fluffy omelette. I would think it would be able to tackle a range of mixing challenges such as meringues, bread mixing, souffles and cake mixes. It has dishwasher safe parts and a two year guarantee. 

So if you are looking for an electric hand mixer with a touch of style and class or other small kitchen appliances why don't you check out the James Martin collection by Wahl.  I like the look of the steamer as I have been wanting to get an electric one for a while. What appliance do you like the look of?
Posted by at 3 comments
Labels: , ,
Subscribe to: Comments (Atom)