1 September 2015

Egg & Bacon Croissant breakfast

Does bacon ever get old on a breakfast menu?

No, of course it doesn't!  What a silly suggestion.  Even if you're watching your weight, bacon for breakfast is a good, relatively low calorie protein to utilise, believe it or not.

Until this morning, I really thought that the egg and bacon sandwich was the best weekday use of bacon for breakfast.  Now of course, the Full English Breakfast takes the overall title, but you can't eat one of those every day.  Not these days, at these prices and with a relatively sedentary lifestyle of office work, anyway.  No, the egg and bacon sandwich was it.

Or so I thought, right up until today.  We went grocery shopping early and I missed breakfast to achieve that.  So I bought myself a croissant to have with a cuppa once I got home.  Except, hubby bought some bacon to have in sandwiches once we got home.  Now as I am sure you understand, once offered bacon it is impossible to reject.  Can't be done.  It's the law.  But I wanted my croissant.  Hence, the egg and bacon croissant was born.  (Well, it might have been born elsewhere at another time, but not in my kitchen).

So listen up, one and all!  Forget your bacon & egg sandwiches, that's so yesterday.  Today, the bacon & egg croissant is the contemporary, hip and happenin' breakfast.  400 calories?  Aaah, just have a salad for lunch - it'll be worth it, I promise.  This was SO good. I thought that perhaps it would be nice - but hadn't reckoned on just HOW nice.

The recipe is simple - slice your croissant across lengthwise, grill two slices of smoked back bacon and fry an egg in olive oil.  Lay the bacon across the croissant, lovingly lay the egg on top, add sea salt and black pepper and enclose it with the other half of your croissant.  Take it somewhere quiet and enjoy your breakfast whilst holding the plate closely under your chin, to catch the golden, delicious drips.  Happy sighs will ensue.

23 August 2015

Reviewing Malay Taste - Nasi Goreng paste

I got chatting on Facebook the other day to the very lovely Jack from Hungry Communic-ations, about Nem Viet and their range of Vietnamese food products.  During the conversation he mentioned that Nem Viet has two sister product ranges, being Malay Taste and Thai Taste and I have to admit, that I dropped huge hints about maybe reviewing some of the products on the blog.

Well, this is the first of said reviews.  *chuckle*  With many thanks to Jack for taking me up on my ever-so-slightly embarrassingly overkeen offer.

As soon as I saw a Nasi Goreng paste was in the box, I knew what we'd be sampling first.  My dedication to a good Nasi Goreng is well documented on this blog and in the spirit of same, let me just direct you to my own home-made version which you'll find here.


Even though there is a perfectly reasonable Nasi Goreng recipe on the side of the jar, I am so keen on the stuff that I couldn't bear it not to carry some of the flavours that I know it should.  Hence, I followed my own recipe, but instead of using red Thai chilli paste, I used the Malay Taste Nasi Goreng paste.

Now, ordinarily, I don't use either oyster sauce or tomato paste in my Nasi Goreng but they are in the Malay Taste paste so I was interested to see how it would shape up with these two new flavours.

I added dark soy sauce, rice wine vinegar and fish sauce to the Nasi Goreng paste which helped to ensure that the flavours that I remembered so well were there.  However, I wasn't keen on the addition of tomato paste to the Malay Taste Nasi Goreng paste.  I felt that it was something of a Westernised copout.  I definitely missed the Thai lemongrass flavours and to add that in and either no tomato paste or just a little, would have improved the product no end.

Still, for all that, I liked it.  No, I really did!  If I was to give my own home-made Nasi Goreng marks out of 10, it would be a 10 (naturally).  The Malay Taste Nasi Goreng would come in at a good 8.5 by comparison.  Just lost a couple of points for the tomato paste and no lemongrass.

The chilli flavour is really good.  It doesn't knock your head off, just builds to a nice heat and keeps on a steady course instead of constantly increasing until you can't stand it any more, as lots of them do.  I like the oyster sauce addition, it gives it a deeper flavour profile than just fish sauce would have.


If I had have gone to someone's house for dinner and they'd have served Malay Taste Nasi Goreng, I wouldn't be disappointed.  It's different to mine, but it's still Nasi Goreng and that definitely floats my boat.

You can find out where to buy Malay Taste products from their website, on the "Where to buy" page.  One of the outlets is Amazon UK, so you've no excuse not to try them!  Currently there is just the Nasi Goreng kit available at around £2.50 for the one (you have to buy 6 in one go, so maybe get some for all the family or add the neighbours in!).


I'm very much looking forward to trying the other products now!

20 August 2015

The best Game Pie, made for Farmer's Choice (Free Range) Ltd

Tucked away - nay, nestled - in our freezer for the last few weeks has been a pack of mixed diced Game, (being venison, rabbit, pheasant, partridge and wood pigeon), just waiting for the stars to align and for me to come up with a recipe.

Those lovely people at Farmer's Choice (Free Range) Ltd were kind enough to respond to my promise of a good Game Pie recipe and very obligingly supplied the necessary, for which, my thanks.  (Follow the link here which will take you to the relevant page of their website).  However, none of us quite reckoned on just how good this good Game Pie recipe would be.  It was more than good - it was (to quote my hubby) "a triumph".


Now bear in mind that I'm a bit of a novice when it comes to Game.

Yes, I've cooked several wild rabbits with success in the past, I've had a very bad experience with someone else's pheasant dish that was so high it was inedible and consigned two Mallards to the bin that just didn't even bear description.  So I think you could considered my experience somewhat chequered.

Undaunted, however, I had a vision of a Game Pie in my imagination and that vision was just busting to be made real.  Not a raised Game Pie (a sort of wild meat version of a pork pie) but a good old fashioned country style, hearty, stick to your ribs kind of pie.  One with a golden crispy crust that hides the cornucopia of deliciousness below.  All I can say is that I just wish I had this kind of vision more often, as the actuality exceeded expectation by a factor of many - and the expectation was pretty darned high to begin with!
I dare you to identify any one piece ... lol
I had the picture of the pie mapped out in my head from an early stage.

What I was lacking, were the links and balances between ingredients which would result in a great combination.  My starting point is always "what does the primary ingredient taste like?".  Now I have tasted venison before, but only in a sausage.  Rabbit I'm well versed in, pheasant - not so much, partridge was a new one and wood pigeon I've had once previously and loved.  So I had an idea of how the meats would taste, but only an idea.  (Incidentally, I had no compunction in eating wood pigeon having had many tubes of niger seed go down their gullets instead of into the intended goldfinches.  I considered it payback).  I knew I wanted BIG flavours, flavours that were easily accessible by most home cooks and a nice selection of herbs.  After that, it was open season.


A couple of rashers of smoked bacon were a definite, so the next question was what vegetables would go nicely and look appealing in the pie?  Good old favourites onion, garlic, carrot and celery always make a great start to a good flavoured gravy and sliced carrots add colour.  Mushrooms are excellent for flavour and baby button mushrooms look delicious, too.  I knew I wanted to use red wine, so I was looking for something to combat the acidity that the red wine would bring.  Carrots were a good start, but I needed something that would echo the earthy, whilst balancing the acidity with sweetness.  Something that would go well with Game.  Something like ... chestnuts.  Having had the chestnut idea, it led on to considering prunes.  Prunes - just a few cut in half - would lend their deep sweetness, fruity flavour and dark colour to the equation perfectly.


It was all coming together nicely.

The last question was regarding herbage.  My dislike of thyme is well documented and I felt it was too easy to just opt for that.  It's rapidly becoming today's Herbes de Provence.  Way back in the eighties, that hideous stuff was in just about every Delia Smith recipe that had been documented and as such I'm sick to death of it.  The same goes for thyme and .. whoops, narrowly avoided an anti-thyme rant.  *phew*

I remembered my two front-door herbs, rosemary and bay.  (So called because they are either side of my front door).  Both would be perfect with the wild flavours of the Game and I liked the idea of those straight away.  My mind was wandering along pine nut routes when I suddenly remembered Juniper berries.  They would provide a gorgeous aromatic quality, along with a subtle citrussy fruitiness that would be hard to pin down but very "there".  Oh yes, it was all coming together beautifully.

The pastry was an unspoken given, in that I would be using my superb (and it IS superb, I kid you not) butter/suet pastry.  Just the sheer fact that it contains suet qualified it for the job, but the deliciously crisp lightness of the end result was absolutely spot on.

I added a few more ingredients over the course of the cooking process - the spoonful of tomato puree both for colour and fruitiness, the Knorr stock pot for its invaluably deep, dark colouration and excellent flavour - and I can safely say that each and every ingredient became as important as the next in the production of the pie.


Yes, it is basically a day-long labour of love to make this pie - but oh my gosh it is worthwhile.  Taken in stages, the process becomes an easy matter which I grant you is time consuming, but not difficult.  If you're looking for a dish with which to impress (and you could easily prepare the pie filling ahead of time and freeze it - which would make things a whole lot easier) you don't need to look much further.

"The nicest pie - both filling and pastry - I've had in many a long year" was my hubby's verdict. I think he liked it.


Perhaps not surprisingly, I have a few Cook's Tips for you.

The most important thing is not to rush this pie.  Give yourself a complete day in which to produce it if you're intending on making it all in one day, as it does take time.  Cutting the oven time short will only result in a potentially tough or undercooked filling that has none of the deep, developed flavours that a long oven bake will bring.

Don't make the pastry until the filling is made.  That way the pastry has a shorter time to wait and won't deteriorate in the fridge.

Don't be tempted to add the pastry to the pie until the filling is, at worst, luke warm or at best, stone cold.  Any significant heat will instantly melt your pastry, which will dissolve distressingly before you can get it into the oven.

Lastly, don't be scared to add a good deal of black pepper.  It gives a lovely warmth to the sauce that lingers on the tongue like a delicious echo.

You're also in luck that August is currently within Game season  - so invest in some mixed Game and tuck it away for a rainy day that can only be salvaged by the application of delicious Game Pie.  Your family will thank you.


GAME PIE     (Serves 3-4)

Ingredients :

1 tbsp olive oil
10g butter
500g mixed Game, diced  (I used venison, rabbit, pheasant, partridge & wood pigeon)
sea salt & freshly ground black pepper
1 large onion, finely chopped
1 large garlic clove, finely chopped
1 large carrot, half finely diced, half sliced small
1 stick celery, finely diced
2 rashers back bacon, diced
10 small round shallots
150g small button mushrooms, left whole
3 bay leaves
1 tsp fresh rosemary
8 juniper berries, crushed well
200ml red wine
1 heaped tsp tomato puree
1 Knorr rich beef stock pot
500ml water
10 semi dried prunes, halved
100g chestnuts.

For the pastry :

150g plain flour
50g vegetable suet
50g cold salted butter
sea salt
freshly ground black pepper
Carbonated mineral water as necessary.

1 egg yolk to glaze.

Method :

In a deep frying pan, heat the olive oil and add the butter.  When the butter is frothy, add the game and sear over a high heat with a tiny pinch of sea salt and a good pinch of black pepper.  Just get two or three sides of the meat coloured, then remove to an ovenproof casserole dish, using a slotted spoon.

Add the chopped onion, garlic, carrot (both sizes), celery and bacon to the pan.  Season with a small pinch of sea salt and black pepper.  Fry over a moderate heat until the onion is transparent and the bacon fat has begun to render.

Add the whole shallots and button mushrooms and increase the heat under the pan.  Fry until everything has gained a little colour - around five minutes, or so.

Add the bay leaves, rosemary and crushed juniper berries and stir through.

Add the red wine and tomato puree, stir through and allow to boil rapidly for 2-3 minutes, then reduce the heat to moderate and add the beef stock and the water.  Stir through again to ensure the stock has melted properly.

Simmer the pan contents for 10 minutes, then taste for seasoning and add more salt or pepper, as necessary.

Add the prunes and chestnuts.

Decant into the casserole dish and gently stir to mix the game through.

Cover the casserole dish and place into a pre-heated oven at 180degC/350degF/Gas 4 for 2 hours.

Once the cooking time is up, decant the casserole contents into your pie dish, cover lightly and set aside to cool.

Make the pastry by gathering all the ingredients except the water (and egg) into a large bowl.  Using your fingertips, rub the butter into the flour and suet, until you have a cross between breadcrumbs and cornflakes.  Add around 100ml of water and stir with a knife.  You will probably need a little more water, but what you are looking for is that the pastry dough just clings together and is damp, not wet.  Do not knead the dough at all, just pat and push it together then place onto a sheet of cling film and wrap tightly.  Rest in the fridge for at least 30 minutes before using.

When your dough is rested and your filling lukewarm, roll out the pastry to just bigger than the size of your pie dish.

Using a pastry brush, brush egg yolk around the lip of the pie dish.

Carefully lift the pastry on top of the pie, so that it overhangs the edge.  Using the tip of a knife, press down all around the edge then trim off the excess.

Brush all but a small amount of the remaining egg yolk over the surface of the pastry, taking care to go right to the edges.

Cut out some leaves or other decoration from your leftover pastry and lay them on top of the egg wash.  Brush egg onto the leaves.

Take a sharp knife and cut some holes into the pastry to allow the steam to escape.

Place into a pre-heated oven at 180degC/350degF/Gas 4 for 35-40 minutes until the pastry is crisply golden and the filling is bubbling hot.

Serve with buttered new potatoes and vegetables of your choice.

Printable version


1 August 2015

Rhubarb Dream Bars - cakies of much deliciousness!

The good - very good - thing about having a blog called "Rhubarb and Ginger" is that every so often, someone will recommend a rhubarb recipe to me.  Which is what happened with regard to these Rhubarb Dream Bars.  I'd never heard of them before, but it seems that they're well known in the States and Canada.  I suppose it's like the gorgeous Rhubarb & Strawberry Pie, which - even though England grows some of the best strawberries available anywhere - is not a well known combination over here.

I'd had the recipe for these totally scrummy little pieces of deliciousness for a few weeks but either the butter kept being eaten before I could get to it, or we were too busy, or I just ran out of spoons (see the definition of the Spoon Theory here).

I was getting a bit fed up with not making these and was beginning to panic that our rhubarb might have dwindled before I could get the chance to make the most of it.  So as hubby was in charge of dinner and I had spoons to spare, it was the perfect chance.

I'm not sure why, but I was under the impression that it was likely to be a bit of a long process to make the bars.  I'm scratching my head about this, because it really was the simplest thing!  In fact, the hardest bit was doing the maths to halve the recipe.  The original recipe is here, but I've reproduced it below as I've made it a bit less American and this is the halved version.  If you've got two baking tins, then by all means make the full version as for sure they won't stay around for long!  However, know that they don't keep well.  You need to not seal them into whatever container you're planning on keeping them in, as they will soften very quickly.  Hence it is not worth making loads, if you're not going to be able to eat them all.

Just as an aside, I loved the fact that I could step out of the kitchen door and pick two rhubarb stalks from our plants, wash them, chop them and bake them.  Now it doesn't get much fresher than that.


So apart from knowing that the end result was delicious - after all, they'd been recommended - I had no clue as to how they would end up.  Would the base be hard, or soft?  Would the top be crumbly or spongey?  So it was a voyage of discovery that only made sense as I was creating them.  Of course, the base is very similar to a shortbread recipe, so naturally it comes out of the oven crisp and smelling deliciously buttery.  I wasn't sure how the fruit layer would react to meeting the hot base, but baking magic happens and it all does what it should, winding up with a gorgeously soft from the fruit juices and crusty from the oven, sweet and deliciously rhubarby top layer.


Have I sold you on the idea yet?

The mix for the top layer.  Unassuming, isn't it?
As for Cook's Tips, I have a few :

Because the recipe originates across the pond, measurement is in cups.  It really isn't a difficult thing to get hold of a set of cup measures, so I've left it as is and not twisted my poor old melon any further in trying to convert them.

I used salted butter for the base as I think the mixture needs the salt to bring out the best flavour.  By all means use unsalted butter though, if that's your thing.

Make sure to slice each rhubarb stalk thinly (not paper-thin, obviously) as this helps the fruit layer to not become waterlogged with juice.  The smaller pieces cook quickly and a degree of the water is evaporated during the cooking process.

For dessert, with gorgeous Greek yoghurt

RHUBARB DREAM BARS    (makes 12)

Ingredients :

For the base
1 cup plain flour
a scant half cup of icing sugar
half a cup of butter.

For the fruit layer
2 large eggs
three quarters of a cup of caster sugar
one quarter of a cup of self raising flour
half a tsp of salt
2 cups rhubarb, finely sliced.

Method :

1.  Line a 8" square baking tin with parchment paper so that the paper extends beyond the sides of the baking tin (to make it easy to remove the cake) and lightly grease with butter.

2.  Add the flour, icing sugar and butter for the base together in a food processor and whizz until thoroughly mixed and looking like fine breadcrumbs.

3.  Tip the mix into the baking tin and press firmly with the back of a spoon until the base is smoothly covered.

4.  Bake in a pre-heated oven at 180degC/350degF/Gas4 for 10-15 minutes or until golden brown.

5.  While the base is baking, mix up the fruit layer.  Place the eggs, sugar, flour and salt into a bowl and beat until well blended.  Add the rhubarb and mix through.

6.  As soon as the base is baked and removed from the oven - and while it is still hot - pour the fruit layer on top and quickly level it.

7.  Replace into the oven for another 35-40 minutes.

8.  Cool and cut into 12 bars.

Serve with a cup of tea, or with clotted cream, ice cream or custard, for a yummy dessert.
Printable version





28 July 2015

General Tso's chicken - a real crowd pleaser!

Now this is one recipe that I should have blogged a long time ago, as I've made it countless times since I discovered it on La Table de Nana.  As you may have guessed from the name, it sounds as though it should be of Chinese origin and to quote Wikipedia, "General Tso's chicken is a sweet, slightly spicy, deep-fried chicken dish that is popularly served in most Chinese and Asian themed American restaurants. The dish is most commonly regarded as a Hunanese dish.  The dish is named after General Tso Tsung-tang, or Zuo Zongtang, a Qing dynasty general and statesman, although there is no recorded connection to him".  So now you know.

I have to first deny all knowledge of deep frying my chicken.  You would have to pay me quite a lot to get me to deep fry anything, these days.   Not just from the health point of view, but um ~koff-blush~ I'm actually scared of deep frying.  I know.  I write a food blog and I'm scared of deep frying.  What can I tell you?  I think all those Public Information Films about the dangers of chip pan fires back in the seventies are still playing out in my head.

As a consequence, after velveting the chicken I just heat up a tablespoonful of oil in a wok and shallow fry to my heart's content.  The chicken still gets lovely and golden and I don't have a nervous conniption.  It's all good.

Served with coconut rice
The combination of goodies in the sauce is just an inspired thing.  Each contributes something to the final flavour(s) and it just wouldn't be right without any one of the ingredients.  Mind you, I do have to say that I don't use fresh ginger - as was recommended by the original recipe.  Both hubby and myself react badly to fresh ginger these days, whereas if I use ground (powdered) ginger, we're fine.  Yes, the flavour is slightly different, but we still get the ginger kick and flavour - so I'm not arguing.  I put the small amount of ginger into the sauce, where it incorporates nicely.

Something I would recommend highly to you - and yes, it could almost be construed as a Cook's Tip, is to invest in some authentic soy sauce.  If you can get them, both light soy and dark soy, as the difference in flavour to the small amounts of Blue Dragon, or even Kikkoman, is just incredible.  Once I'd invested in a large bottle of both, I wouldn't ever go back to "Westernised" soy sauce.  It's just a whole different ball game and you'll find you use far less as the flavour is so much more intense.

Cooked together with sliced green pepper
Okay, so while we're doing the tips, you absolutely must have everything chopped before you start.  This recipe moves so quickly once you begin cooking, that you definitely don't have time to leisurely chop a half a dozen spring onions.  It's a case of grab it and cook it so you need to have everything ready!

Oh, and it is nice to keep a certain amount of chopped green onion back for sprinkling over the top once served.  It definitely helps the dish to look fresh and tasty.  Unfortunately, I can't cope with raw spring (or green) onion, so I restrict myself to some toasted sesame seeds.

Served with a spring roll and some prawn crackers
Son and heir consistently finds the texture of the velveted chicken a surprise and requires reassurance that it is the cooking process, not the chicken, that has made it feel that way on the tongue.  As if I'd feed him dodgy chicken!  *tut*  The very idea.

Hubby and I, however, just love the recipe.  I've cooked it with toasted sesame seeds and without, with a sliced green pepper or mushrooms and without - in all sorts of incarnations - and we've loved them all.

As a super-quick meal to cook, you really can't do better than General Tso's chicken.  It's almost one of my favourite "bung it in the wok in order and serve" recipes.  If it wasn't for the fact that you cook the chicken first, then reserve it for later, it'd qualify.  But then, it's just another bowl to wash up and what's another bowl when dinner tastes so good?

GENERAL TSO'S CHICKEN    (serves 3-4)

Ingredients :

½ cup soft brown sugar
3 tbsp hoisin sauce
3 tbsp rice wine vinegar
3 tbsp tomato ketchup
2 tbsp soy sauce
1 flat teaspoonful of powdered ginger
½ cup water
3-4 tablespoons cornstarch
500g boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 tsp sesame oil
6-8 spring onions chopped
toasted sesame seeds (optional).

Method :

If you are intending on using toasted sesame seeds as garnish, now is the time to toast them.  Heat up your wok or frying pan and place the seeds in dry.  Keep an eye on them, as once they start to toast it happens quickly!  Once nicely brown and toasty, decant into a ramekin to use later.

Next, mix the brown sugar, hoisin sauce, rice wine vinegar, tomato ketchup, soy sauce, ginger powder and water together in a bowl.  This is your sauce, so set aside - but within reach!

Dredge the chicken chunks in the cornstarch and shake off any excess.

Heat the pan again and add the olive oil.  Cook the chicken in the olive oil briskly on a high heat until golden brown on at least two sides.  Remove the chicken and retain in a warm place.

Add a little more olive oil if necessary, plus the sesame oil and green onions (and any other veggies you might have thought to include). Cook until softened, then add the sauce and quickly bring to a boil.

Allow the mix to boil gently for as long as it takes for it to thicken slightly, then add the chicken and coat with sauce.  Reduce the heat and simmer until the chicken is cooked through and the sauce has reduced to a glossy, syrupy consistency.

Serve with white rice, garnished with the toasted sesame seeds and some raw spring onion pieces.

Printable version


    Related Posts Plugin for WordPress, Blogger...