STUF*FED

The Classic Full English Breakfast

2012-12-01T15:44:00.001+00:00

The Full English Breakfast

The full English breakfast was made popular by the architects of the British Empire, although it had already been the tradition for centuries in rural areas of England. The breakfast was used to fortify oneself thoroughly first thing in the morning, to prepare for the day ahead.

The traditional full English breakfast has made a substantial contribution to culinary history, and is generally accepted worldwide, much like the French croissant.

Most hotels serve a breakfast buffet on the English model, however the buffet is merely a variation. It is intended to save on the time and staff which would be used during the breakfast ceremony in it's classic sense. In classic full English breakfast form, the dishes are served over several courses, much in the same way that a menu is presented.

The First Course

A true English breakfast begins with a glass of orange juice or half a grapefruit which is cut into segments, sprinkled with sugar and eaten with a spoon. Prunes or stewed fruit would also be available.

Large pots of tea and coffee to be served with milk are also brought to the table.

The Second Course

Next are cornflakes or porridge. Milk is poured onto the cornflakes, but they are eaten before they become saturated. Though for the real English breakfast enthusiast, nothing surpasses freshly prepared porridge. It is made by cooking oat flakes only with water and a pinch of salt, and is served together with a knob of butter, a sprinkling of brown sugar and hot milk then added. It is said that it is only necessary to try this dish once to become virtually addicted to it!

The Third Course

The third course consists of eggs, usually fried eggs. These would be served with fried bacon. Many people would also have scrambled eggs, grilled tomatoes, mushrooms and sausages. The healthier option would be poached eggs, but most preferred theirs a little less healthy!

This part of the breakfast is what is considered to be a 'full English' today. It is also known as a 'fry up' due to the nature in which is is cooked.

The Fourth Course

Now is the choice between fish or meat. The favourite choice for most is the kipper, though another popular choice would have been deviled kidneys. Deviled meaning highly spiced. Another alternative would be kedgeree, cooked fish in curried rice.

The Fifth Course

For the fifth and final course, toast, marmalade and jam are served.

And so this marks the end of the Classic English Breakfast.

Classic Kedgeree Recipe

To serve 4:

250g long grain rice
500g turbot, cod or salmon (or a mixture)
50g butter
1 tbs curry powder
1 pinch cayenne pepper
4 hard bolied eggs sliced
2 tbs chopped parley

Directions:

Cook the rice in salted water for 10-12 minutes
Put the fish in a saucepan, cover with water
Bring to the boil, remove lid and then simmer for 10 minutes
Cut into large pieces, remove any bones and put to one side
Melt the butter in a small pan on the hob, sprinkle the curry powder and cayenne pepper into it, and brown lightly for one minute
Drain the boiled rice
Stir the rice and pieces of fish into the butter and stir gently
Warm for one minute over a low heat
Add the sliced hard boiled egg and fold into the mix
Sprinkle with parsley and serve with buttered toast.

Classic Deviled Kidneys

To serve 4:

8 whole lamb's kidneys, skinned and trimmed of fat
2 tsp mango chutney
1 tbs english mustard
1 1/2 strong mustard powder
2 tsp lemon juice
1/2 tsp salt
1 pinch cayenne pepper
Slices of bread for toasting

Directions:

Cut the kidney's in half lengthways, without cutting through them entirely
Mix the chutney, mustard, mustard powder, lemon juice, salt and cayenne pepper together well
Marinate the kidneys in the above mixture for 60 minutes
Grease a grill pan and set the grill temperature to maximum
Remove the kidneys from the marinade
Place kidneys into the grill pan, cut side facing up
Grill for 3 minutes
Turn and grill for a further 3 minutes
Spread the kidney marinade onto slices of toast
Place the kidneys in pairs onto the toast and serve.

The Fried Slice

Nowdays, instead of having toast, some people prefer to have a Fried Slice with their bacon and eggs. The difference is that the bread is buttered on both sides and placed in a dry hot frying pan until golden on both sides.

This is a really quick and simple way to make a toasted sandwich too.

Butter bread on both sides
Place ham and cheese (or anything you like) onto the botton slice
Place into dry hot frying pan
Add the second slice of buttered bread on top of the filling
Push down firmly with a spatula
Turn and do the same on the other side
Fry on both sides until golden and serve.

English Breakfast Specialities

Baked Beans

In the 1980's the leading manufacturer of baked beans had the following advertising slogan broadcast on the TV:

A million housewives every day
Pick Up a tin of beans and say,
Beanz Meanz Heinz.

The meaning of the rhyme is quite clear, but the skill of the advertising copywriter is to achieve a brilliant identification of product and brand through the catchphrase "Beanz Meanz Heinz". A strong link was also created between the product and the brand by misspelling the words, beans and means. By replacing the S with Z, it ties in with the Heinz brand name.

Baked beans are eaten for breakfast, on a slice of toast, or with a full English; bacon, eggs, mushrooms, sausages... As a morning snack, for lunch, for dunner or for supper. Since it has become known that the beans are particularly healthy due to the high portion of roughage and protein they contain, their popularity has increased even further.

Kippers

A kipper is a herring that has been gutted and smoked over a wood fire. Kippers are very popular as a breakfast dish and are most easily prepared in the following way:

A tall narrow container is filled with hot water, the water is then poured away and the kippers are placed head downwards into the container and boiling water is poured over them. The carefully sealed container is then left in a warm place for 8-10 minutes. The water is then drained and the kippers are served with toast and butter.

Food History

In 2008 the BBC showed a series which took the presenters back into food history, having them eat exactly what people would have back in the period they were focusing on. The series entitled Supersizers, looked at various eras and the cuisines that went with them. In Edwardian Supersize Me, the Classic English Breakfast is focused on, and the true extent of food volume was realised.

Blair's Death Sauces and Snacks

2012-11-29T13:11:00.000+00:00

A Hot Discovery

A few weeks ago, my other half was given some samples of Blair's Death Sauce. This got me excited as I do love hot sauces, especially ones that come with skull key rings! I'd never heard of Blair's Death Sauce before, so when my boyfriend got home from work, we did some research. It turned out to be a fascinating story.

In 1989, Blair Lazar was a 19 year old bartender in Gimpi's restaurant in New Jersey. Lazar was tired of the late night drunks who wouldn't leave his establishment. So he figured out a way to get rid of them. He made a hot chilli sauce that he cooked chicken wings in and offered them to the late night drinkers, he told them that if they could eat four of the wings, then they could stay drinking all night. The wings were so hot due to the chilli sauce, that no one could manage four and so everyone always left.

Word got out about the 'chicken wings of death' and so more and more people visited Gimpi's restaurant to try them. This was the birth of Blair's Death Sauce.

Blair Lazar began his Death Sauce business with $600 of saved tips. His many products now sell millions of units around the world and have not only won awards, but have earned Blair a place in the Guinness Book Of Records.

About The Scoville Scale

A scoville unit measures capsaicinoids, this is the natural substance that produces a burning sensation in the mouth. Capsaicinoids are found in the white strips that run down the middle and sides of a pepper, the bits that we would usually discard when cooking. Capsaicin is the primary compound of casaicinoids.

Capsaicin doesn't actually burn the mouth, it fools the brain into thinking it is by stimulating the nerve endings.

To understand just how hot Blair's products are (there's more than just sauces), you have to understand a bit about the Scoville Scale.

An American chemist, Wilbur Scoville devised the Scoville organoleptic test in 1912. In this test, 5 panel members tasted a diluted pepper extract in sugar syrup, which had been diluted until the burning sensation was no longer detectable. This is how the pepper is rated in Scoville units. It is determined by how much the pepper extract needs diluting. For instance, a bell pepper has a rating of 0, as there is no burning sensation prior to dilution. A scotch bonnet pepper would have a rating of 100,000 - 350,000, because this is how much sugar syrup it would need to be diluted with in order for there to be no burning sensation. 100,000 - 350,000 drops of sugar syrup to 1 drop of scotch bonnet extract.

*Gulp*

Blair's 16 Million Reserve

This product is in the Guinness book of records as the hottest chilli product commerically available. It doesn't get any hotter than this. The name comes from the units of heat according to the Scoville Scale (above). The 16 million reserve is 3200 times hotter than a jalapeno.

The product consists of pure capsaicin crystals, which are obtained by first removing the moisture from the peppers until a thick tar like substance is left. The rest of the process is a trade secret, but it is known that all impurities are removed and the process has to take place in a laboratory where Blair Lazar and his team wear special suits and masks to avoid inhaling the capsaicin or getting it onto the skin.

Lazar makes other reserves such as 2am (the time in which he would close the bar) which ranks 1,000,000 on the Scoville Scale. 6am where the ingredients range from 10,300,000 to 16,000,000 and various other products which are preservatives and aren't intended to be used as anything but a provider of serious heat to a recipe. This stuff is so dangerous that you have to sign a disclaimer before you can buy it.

All the reserves are limited editions, and serious chilli heads (we'll get to that in a moment!) buy 2 or more so that they can have one for display and one to use. As well as being collectors items, It also seems that these products are investments, as the limited edition edge makes them highly desirable products and so they can re-sell for a lot more than was originally paid for them.

Blair's Heat Meter

!!!!
Crazy
Hot
Mild

That's Blair's heat meter right there.

I thought that I was quite hardcore in terms of hot food, but since that sample of Death Sauces came into my life, I have realised that actually, I'm probably defined as a bit of a heat wimp. Though there are four bottles in the sample, I actually only have two different sauces. Jalapeno Death Sauce which is rated mild and somewhere around 15,000 units, I think; And Original Death Sauce which is rated hot and comes in at 30,000 units. That's 6 times hotter than a jalapeno pepper.

The Jalapeno Death Sauce is ok, but now after all this research and the discovery of chilli heads (I will get to them soon!) I want hot. Original Death Sauce is HOT to me if I put quite a bit on a Dorito. Though I do think that I'm getting more used to it with every taste. It has to be said, that although I would consider this sauce to be hot, it actually has a lovely flavour. I don't know how Blair Lazar would feel about me describing one of his Death products as lovely, but it's got a great flavour, a real smokiness from the chipotle. I wholly recommend that you try some, if you haven't already done so.

So next I have to go hotter, which means that I have to up the Scoville units and get to Crazy status. Currently on their way to me are a full size Original Death, After Death and Death Rain Potato chips. I must remember to buy some more Pepto Bismol, as I'm getting quite obsessed by Blair's products.

Any chilli heads out there reading this may well laugh at my current lack of heat constitution. But some of the things that they get up to are just plain madness.

Chilliheads

Blair Lazar is a self confessed chillihead who is selling millions of products laced with chilli around the globe. I'm sure that there are loads of other people who produce chilli sauces that are chilliheads too; And the people who enjoy their super hot sauces in general. The kind of chillihead I find extremely entertaining and amusing, are these people (all of whom seem of the male species I should add!!) who video themselves being, for want of a better word - tortured by these sauces.

I like chilliheads, because for both taste sensation and visual comedy, they have provided me with a new source of amusement recently. Though I shall never become one of the hardcore, I am in full support of their antics.

Blair's Snacks

Other than the sauces and reserves, Blair's also make amazing kettle chips in various flavours such as Habenero, rated crazy on the heat meter, Cajun - hot, Jalapeno Chedder - hot, Buffalo Wings - hot, plus others. Then there are cheese dips, salsa's and rubs. If you like the sauces, you'll love the snacks!

Buy Blair's Sauces and snacks UK / US

Biocap By Blairlab

Biocap is the new anti ageing product which has been praised by the media and consumers alike. Launched in 2007, Biocap contains capsaicin and was created by Blair Lazar after an accident in the kitchen.

Whilst creating a new Death Sauce, Lazar accidentally splashed himself with capsaicin on the skin surrounding the eye. This was a very painful incident, but after a three days Lazar noticed that the crows feet which were previously apparent around his eye had disappeared, and his skin also felt tight.

This got him thinking about cosmetics and how the capsaicin might be able to be used in an anti ageing product. Years of research and countless tests later, Biocap uses capsaicin, the natural ingredient which makes chilli's hot, to act as a vasodilator (a substance that increases blood flow) and collagen building agent. This results in healthy, smooth, glowing skin.

Not only am I becoming increasingly obsessed by the food, now I'm loving the anti ageing cream too! It leaves the face really soft and smooth, and the best part? It plumps up the skin so lines really do fade. Blair's, what a discovery in more ways ways than one!

Easy Pork Burger Recipe

2012-11-29T13:10:00.001+00:00

Pork Burgers Cooking

I haven't eaten red meat since I was a small child, I personally don't like the taste. If you're like me or just fancy something different from a regular burger, then a homemade Pork Burger is a great alternative.

You can add many different ingredients to take them from a basic burger, to a gourmet one.

It's nice to make your own burgers, you know exactly what's gone into them with no hidden surprises. Some shop bought burgers contain a ridiculously large amount of salt which can be dangerous, especially if you eat a lot of processed foods because they're high in salt too. At least when you make your own burgers you know that the ingredients are of good quality.

These pork burgers are ideal for kids, just make them into mini burgers and watch them fly off the plate!

Basic Pork Burger Ingredients

500g Pork Mince
1 Large egg
Generous pinch of Garlic Salt and Black Pepper

How To Make Pork Burgers

Get a bowl or container to mix the ingredients in
Mash the Pork Mince with a fork so that the mince is broken down into a smooth pulp
Add the Egg, Garlic Salt and Black Pepper
Mix together to bind

Pork Burger Mix

Once you have the basic pork mince ingredients mixed, then you can raid the store cupboards and fridge for a more exciting Burger.

In the ones pictured cooking, I added:

1 large sweet Apple (cored then grated)
1 tablespoon of Honey
1 heaped teaspoon of Chives
1 heaped teaspoon of Italian Seasoning (this consists of Oregano, Basil, dried Red Pepper, Marjoram, Thyme, Rosemary, Sage and Parsley)
1 heaped teaspoon of English Mustard

First Stage Of Cooking

Once all the ingredients are mixed together, use your hands to shape the patties into the size you require.

500g of Pork Mince made 3 HUGE burgers when I made them last, though I sometimes prefer more bite size portions then you obviously get many more.

Heat a frying pan on high and add about 2 teaspoons of oil. I use Olive
Place the Burgers into the hot pan
Lower the heat to medium high once the burgers have started frying
Cook for 15-20 minutes if large, turning occasionally. Reduce cooking time for patty size when smaller

Nibbled

Easy Chicken Kebab Recipe

2012-11-27T12:42:00.001+00:00

Delicious Chicken Kebab

Chicken kebabs are a great meal for all the family and can be cooked in a variety of ways. I choose to fry mine, just because in my kitchen, that's the most simple way to do them, but you can of course also, grill and barbeque them. If I had a garden I would definitely choose the latter form of cooking.

These chicken kebabs look great both whilst cooking and when on the plate. They're colourful and vibrant, and can be a great way to get kids and fussy eaters eating vegetables. Chicken kebabs make a great summer meal, or if accompanied with something such as Bubble and Squeak, can make a healthy, hearty meal all year round.

Ingredients For The Chicken Kebabs

To make 6 Kebabs:

2-3 large Chicken breasts
3 Shallots
1 large smoked Hot Dog
1/2 a Courgette
1/4 of an Aubergine
1/2 Green Pepper
1/2 Red Pepper
4-5 regular sized Mushrooms

Ingredients For The Chicken Kebab Marinade

4 tablespoons Lemon Juice
1 tablespoon Olive Oil
4 tablespoons Worcester Sauce
4-5 tablespoons Soy Sauce
3 large Smoked Garlic Cloves
1 heaped teaspoon Sugar
2 tablespoons Honey
2 heaped tablespoons Tomato Puree

Directions:

Mix all the marinade ingredients in a large container
Cut the Chicken into equal bite size pieces. It's important that they are of equal size so that they cook evenly
Add the Chicken to the marinade, cover the container and place in the fridge for 24 hours

You could marinate for less time, but the flavour is nowhere near as good. Marinating for longer also ensures that the Chicken stays moist and tender when cooking. It never goes dry with this recipe.

Chicken Marinating

Cut all the vegetables into roughly equal size pieces (a similar size to the Chicken), make sure they are large enough to stay on the skewers

Kebab Vegetables

Place in a bowl as in the photo above and drizzle a little Olive Oil over them, then season with some Garlic Salt and Black Pepper
Mix so that all the vegetables are covered in a light coating of oil
Put the Chicken, Smoked Hot Dog and vegetables onto skewers
Heat a frying pan on high
Place the Kebabs into the pan

Let The Cooking Begin

Baste with the remaining marinade. This ensures that they get a brilliant shiny glaze on when cooked
Cook the Kebabs for 20 minutes turning onto all four sizes for even heat distribution

Amazing Flavours

As well as frying, you could also grill or barbeque the Kebabs.

Tips!

I use wooden skewers because I can cut them to fit into my frying pan. Although this recipe is for 6 Kebabs, I can only ever fit 5 in my pan. When using traditional metal skewers I could only fit 3 at most. This obviously doesn't apply if you are grilling or putting the Kebabs on the barbeque, you have plenty of room.

Slice the Mushrooms quite thickly, they still cook through and it makes them stay on the skewer. If anything is going to fall off, it's going to be the mushrooms.

Use a non stick pan.

The photo below depicts how your pan will end up looking, with a non stick pan you can use paper kitchen towels to get rid of most of the remaining marinade, with a regular pan, I think it would take some serious scrubbing!

Bit Of A Mess

Easy Bubble and Squeak Recipe

2012-11-27T12:42:00.000+00:00

Bubble and Squeak

Although Bubble and Squeak is traditionally a leftovers meal, my mum always made it from scratch, she boiling the cabbage and potatoes purposely to make it. So that's what I do too, I'm not a fan of cabbage outside of this dish.

A good tip is when making mashed potatoes, purposely make extra so that you have mash to make bubble and squeak quickly, anytime you want. In an airtight container, fresh potato mash will last up to a week in the fridge, providing you haven't added milk or butter that would go out of date during that time.

Bubble and Squeak is a great accompaniment to meat or on it's own as a vegetarian option.

Bubble and Squeak Ingredients

To serve 4:

4 Large New Potatoes
5 Large Dark Cabbage Leaves (I use Savoy Cabbage)
20g Butter
Salt and Pepper to season

How To Make Bubble and Squeak

Rapidly boil the potatoes for 30 minutes in lightly salted water
Roughly shred the Cabbage leaves, then boil for 8-10 (I always add a teaspoon of sugar to the water)
Even better, use your leftovers!

Not A Fan Of This On It's Own

Mash

After the potatoes are boiled I drain them and quickly add the butter and begin to mash
Drain the cabbage

You could then just add the Salt and Pepper to taste, but I like to add a few more things to make the mash more interesting.
I also add:

A small handful of grated mature Cheddar Cheese
2 heaped teaspoons of Chives
Garlic Salt
1 teaspoon of English Mustard

Mash in the pan until smooth.
Mix the mash and cabbage together
Using your hands make the desired sized patties
Heat oil in a pan and add the bubble and squeak

Bubble and Squeak Cooking

Fry on a high heat for 8-10 minutes each side.

If you like the crispness of the outer potato, you can continue to mash gently in the frying pan with a fork; reshaping as you go. This means that the outer crispy coating will be mashed inwards and the texture will be more defined. I actually like the contrast between the creamy inside and the crispy outer coating, but it's easy to do either.

Crispy

Bubble and squeak Is great for disguising greens, I have always HATED cabbage, but as a child my mum could get me to eat Bubble and Squeak without a second thought. It's a great way to get kids to eat some greens (though the Cabbage would be healthier steamed) and as an adult, I still can't face Cabbage as a side vegetable, but I do love Bubble and Squeak and make it most weeks.

I mainly serve mine with my homemade Pork Burgers, but when I sometimes don't feel like eating meat, I have it alone as a vegetarian option.

Great Side Dish

Easy Toad In The Hole Recipe

2012-11-26T12:09:00.000+00:00

Toad In The Hole

This toad in the hole recipe is real comfort food, it's so easy to make and costs very little for a huge serving. It also great for vegetarians, as you can swap any meat sausage for a vegetarian option.

If you buy high quality sausages you will need to add oil to the dish in order for the toad in the hole batter to rise around the sausages. Farm shop sausages are exceptionally high in quality and don't contain fatty cuts of meat.

Supermarket quality sausages are usually quite fatty, so they will deposit their own fat to make the batter rise. No oil is required here.

If you are a vegetarian or maybe sometimes like me just fancy a change, then you can use veggie sausages. The ones in the photos are Quorn. If using a meat substitute, you will need to add oil as these sausages are very low in fat and the toad in the hole batter will not rise without it.

If you're feeling adventurous, add a little mustard or herbs to the batter mix, or maybe a dash of Worcester Sauce. If you're feeling really reckless, add a little grated cheese of choice.

Toad In The Hole Ingredients

Serves 2:

1 large Egg
3 heaped tablespoons of Plain Flour
5 tablespoons of Milk
Pinch of Salt
4 or more Sausages of choice
1 teaspoon of oil (I use olive)

How To Make Toad In The Hole

Preheat oven to 230 C / 450 F / Gas 8
Put sausages (and oil if the sausages aren't fatty) into a baking dish (I use a pyrex dish lid) and put into the preheated oven
They will need to cook for 8-10 minutes

Meanwhile...

Break the egg into a jug
Add a pinch of Salt and whisk
Add the Flour and the Milk
Whisk together

You want a smooth consistency that will pour easily, but isn't runny.
If the consistency isn't right, add more Flour to thicken, or Milk to thin.

Put mixture into the fridge until needed
Once the 8-10 minutes are up, carefully take the dish from the oven and add the batter mix
Cook for 20 minutes

You now have a fully risen Toad In The Hole! This simple toad in the hole recipe is possible for anyone to make.

Just Out Of The Oven

With Onion Gravy

Stinking Bishop Cheese

2012-11-26T12:08:00.002+00:00

I Love Stinking Bishop

Firstly, I must say that I love cheese. All kind of cheeses. Though none come anywhere near close to my love for Stinking Bishop.

When I lived in Sussex on the South coast of England, I used to visit the best farm shop I have ever been to called Middle Farm. The produce they sell is amazing and at the back of the farm shop there are two refrigeration units that house one of my biggest weaknesses; obscure cheeses.

Picture a refrigerated shelving unit, and on those shelves are toothpicks and saucers with little samples of the best cheeses produced in the UK. There's 50 to choose from, and you are free to try as many as you like!

This was where my love of Stinking Bishop developed. One little sample on a toothpick and my main love of Roquefort was instantly a distant memory.

Stinking Bishop was first produced in 1972 by Charles Martin on Laurel Farm, in Dymock, Gloucestershire in the South West of England.

Originally there were only 68 Gloucestershire heifers that produced the milk required to make the cheese, but the breed has had a revival in order to sustain the demand of Stinking Bishop. Sometimes the milk from Friesian cattle is combined and pasteurised with that of the Gloucestershire breed.

Mr Martin didn't set out to make cheese, it came about as a sideline as he was conserving and breeding the Gloucestershire cows. Now Stinking Bishop is a gourmet cheese stocked in specialist shops around the globe, and the Gloucestershire cattle breed is in it's hundreds. Both have thrived since the small beginning of the 70's.

Only 20 tonnes of Stinking Bishop is produced each year.

Stinking Bishop is a soft cheese and it's pungent aroma has been described as smelling of death, of damp laundry left in a washing machine for days and unwashed socks. After those descriptions it's a wonder that anyone dare temp to taste it at all. My personal description of the smell is that it's like a gym bag full of unwashed sweaty sports clothes. To say that this cheese is an acquired taste is somewhat of an understatement.

The smell is due to the cheese being washed during ripening with perry. Perry is an alcoholic drink much like cider, but instead of being made from apples it's made from pears. In this instance the Stinking Bishop pear variety is used, and thus where the cheese gets it name from. The pear is said to get it's name from Mr Bishop who created the variety and who had an ugly temperament.

As well as being a cheese maker, Mr Martin, the maker of Stinking Bishop also grows his own pears.

The cheese is washed with the perry every four weeks while it matures.

When fully matured after 4 months, the cheese is smooth, soft and creamy. The distinctive taste is that of nuts and fruit, with a bitter aftertaste. You can taste the smell, if that makes any sense. It's a very strong flavour that keeps the taste buds working long after the cheese is swallowed.

When eating Stinking Bishop, it is an absolute must that it has been out of the fridge for at least an hour. To get the full taste sensation of this cheese, it must be as gooey and stinky as possible. For some, the cleaning of teeth will be a must after the first try!

You could of course serve it with cheese biscuits or crackers, I have spread it on a croissant or two in the past. Though nothing for me could possibly work as well as this stinky cheese on it's own.

Anyone who loves cheese should try Stinking Bishop at least once in their life. If only to be daring! It's certainly a talking point.

Fun fact! In 2005, Stinking Bishop had a brief period of food stardom as it was featured in the animated film Wallace and Gromit - The Curse Of The Were-Rabbit. The cheese was used to revive Wallace from the dead.

5 Minute Tomato Salsa Recipe

2012-11-26T11:55:00.000+00:00

Tomato Salsa

This is a really easy, rustic way to make delicious Tomato Salsa in 5 minutes. I got fed up of buying shop bought salsas because they just didn't have the freshness, flavour or aroma of freshly made salsa. So I came up with this recipe in my kitchen shortly before cooking chicken fajitas, it made a big difference to the overall flavour of the meal.

If you follow the simple instructions you will have a deliciously fresh, aromatic and rustic salsa to use as a dip or accompaniment.

Salsa Ingredients

To make the serving photographed above:

4 ripe Vine Tomatoes
1/4 large Onion
1 heaped teaspoon Tomato Puree
1 level teaspoon Sugar
1 tablespoon Olive Oil
1 clove Garlic
1 teaspoon Coriander (leaves)
1 tablespoon Lime Juice
1 teaspoon Italian Seasoning (Oregano, Basil, Dried Red Pepper, Marjoram, Thyme, Rosemary, Sage, Parsley)
1 level teaspoon English Mustard
Good pinch of Salt and Black Pepper

Directions:

Place the Tomatoes in a bowl and pour boiling hot water over them, let them sit for a couple of minutes. This makes the skin really soft and easy to peel from the Tomato flesh.

You Don't Want Skin In Your Salsa

Prepare the tomatoes by carefully cutting around the green stalk base and removing it. Now pull the loose skin, it will peel without much effort

Easy!

Chop the Onion and mince the Garlic clove into a bowl, add the peeled Tomatoes

This recipe doesn't require a food processor, but you could use one on a low setting. The idea is not to make the Salsa into a paste, but keep some rustic chunks of tomato to make the texture more interesting.

I use a Potato masher, if the Tomatoes are ripe, it doesn't take more than a minute to get the consistency right.

Now add the rest of the ingredients and mix well

The Salsa will be amazingly fresh and will taste and smell delicious.

Fresh and Aromatic

Easy Chicken Fajita Recipe

2012-11-26T11:54:00.000+00:00

Amazing Flavours

I love chicken fajitas, I love cooking them, but most of all I love the ritual of putting all the elements together on a plate. The chicken and vegetables, the sour cream, guacamole, salsa and cheese.

This chicken fajita marinade recipe came about due to my other half not being keen on spicy foods. I needed to create a full bodied flavour to marinate the Chicken, but without the heat of spices. If you like a rich flavour with a kick, but not the hot spicy element, then this recipe is definitely for you. Even if you do like spicy (like me, the hotter the better!), give this chicken fajita marinade a go, it's a really great flavour and a simple recipe that I came up with in my kitchen.

If you're looking for a homemade Salsa Recipe try my simple 5 minute salsa, it couldn't be easier to make!

Ingredients For The Chicken Marinade

To marinade 2-4 Chicken Breasts:

3 tablespoons Oyster Sauce
1 heaped tablespoon Tomato Puree
1 teaspoon Thyme
2 tablespoons Worcester Sauce
1 heaped teaspoon Paprika
1 teaspoon Italian Seasoning (Oregano, Basil, Dried Red Pepper, Marjoram, Thyme, Rosemary, Sage, Parsley)
Generous pinch of Garlic Salt and Black Pepper

Fajita Ingredients:

To serve 4:

1/2 Green Pepper
1/2 Red Pepper
1/2 Yellow Pepper
1/2 Courgette
1/2 Aubergine
1/2 large Onion

Directions

Put all the Chicken Fajita Marinade ingredients into a bowl and stir well
Cut the Chicken Breasts into thin strips, I use kitchen scissors as I find it easier and safer

Chicken Prep

Put the Chicken strips into the Marinade and leave for 30 minutes

So Tasty

If you're a Vegetarian, you could always use a bigger variety of Vegetables, or you could use a meat substitute such as Quorn and marinate that in the same way as I have the Chicken. If you eat seafood, some King Prawns would work great.

Cut the Onion into half rings and the rest of the Vegetables into thin strips.

Colourful Peppers

Heat some Olive Oil on high in a pan - I use a Wok, I'll explain exactly why in just a minute
Put the Onion in first and fry for a couple of minutes, then add the Peppers. These take longer than the rest of the Vegetables
Next add the Courgette and after a few minutes the Aubergine
Stir every minute or so

Vegetables Softening

Once the Vegetables have been frying for about 20-25 minutes and are soft, add the marinated Chicken
After you have placed the marinated Chicken in with the Vegetables, place a frying pan on top of the Wok. This ensures that moisture is retained in the pan and makes the Chicken beautifully moist and tender. The Wok is deep so the frying pan will sit safely on top without touching the food

Steaming

Lower the heat to medium, stir every couple of minutes and cook for 10
Make sure that you hold the frying pan over the Wok when you lift it to stir, this ensures that the moisture is retained
Once the filling is cooked transfer to a dish with a lid and cover

Intense Flavours

Make sure that you wipe the bottom of the frying pan so there is no moisture, then place onto the hot hob. I find this the easiest was to heat the Tortilla, as they don't go soggy or hard with this method
30 seconds each side will heat them perfectly

Accompaniments

Serve with Guacamole, Homemade Salsa, Sour Cream and grated Cheese. Enjoy!