Fancy trying this; Spiced Cider Pickled Carrot & Parsnip Ribbon Salad recipe out?
Thursday, 6 October 2016
Sunday, 25 September 2016
Squash and black bean chilli.
Either stuff a whole squash with the chilli, or dice and roast the squash and add it to the chilli. The latter opens up a whole variety of serving suggestions: eat it with rice or in a baked potato; top it with a dollop of soured cream, some spicy tomato salsa or some guacamole; stuff it in a taco with some grated cheese; or spread it over a tortilla. If you are stuffing the squash you will need to use one that is a suitable size and will hold its shape when cooked, such as onion squash.
Thursday, 25 August 2016
Friday, 29 January 2016
This month Foodies100 and The English Provender Co. have come up with a fun recipe challenge. They have invited bloggers to come up with a tasty recipe. With a chance of winning one of ten £100.00 vouchers for Waitrose/John Lewis.
So today I came up with a tasty new idea to go with this delicious Sweet Tomato and Chilli Chutney. Adding a new twist on one of my family favourite, Chilli Con Carne recipes.
Sunday, 10 January 2016
Monday, 23 November 2015
Preparation and Cooking Time: 30 minutes
Tuesday, 2 December 2014
Preparation time: 20 minutes
Cooking time: 25 minutes
- 4 venison steaks (use beef if you can’t source venison)
- 1tsp black peppercorns
- 1tsp dried mugwort (optional)
- 225g blackberries
- 425 ml chicken stock
- 75 ml Gallo Family Vineyards Autumn Red
- 4 tbsp sloe gin
- 1 tsp blackberry jam
- Lemon juice, to taste
- 4 medium sized potatoes (maris piper are good for this)
- Horseradish root (to taste)
- Vegetable oil for frying
- Salt and pepper
Horseradish root & potato rosti:
1. Cut the potatoes in half and boil for 5 minutes.
2. Remove from the pan and leave to drain and cool, before grating
3. Grate some horseradish root into the mixture to taste and season with salt and pepper.
5. Heat the vegetable oil in a frying pan, form the grated mix into patties and fry until golden.
To cook the venison:
1. Season the meat with salt. Crush black peppercorns and dried mugwort together and roll the venison in it to create a light coating.
2. Heat a large frying pan until just smoking and add the steaks.
3. Turn each piece as it colours, until the meat is well-coloured
4. Rest the meat for at least as long as it cooked for in a warm place and then slice across the grain.
1. Press and sieve the blackberries
2. Add the Gallo Family Vineyards Autumn Red to the pan used to cook the venison, stir and reduce for a few minutes
3. Add the sloe gin, blackberries, blackberry jam and boil until the sauce coats the back of a spoon, add seasoning and sharpen with a squeeze of lemon juice
This is a guest post.
No payment was received. I was gifted a wine sample to try out.
Recipe and photo credit by Gallo Family Vineyards
Thursday, 13 November 2014
Saturday, 26 July 2014
Ingredients: (serves 4)
- 4 (6-ounce) skinless, boneless chicken breasts
- 1 cup multicolored cherry or grape tomatoes, halved
- 3 tablespoons oil and vinegar dressing, divided
- handful of olives
- 1/2 cup (2 ounces) grated cheese
- Turn on Plancha.
- Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- Place chicken on grill coated and cook for 6 minutes on each side or until chicken is done.
- Keep warm.
- Half the olives and combine them with tomatoes and 1 1/2 tablespoons dressing in a medium bowl over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
- Brush chicken with remaining 1 1/2 tablespoons dressing.
- Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.
About this post -
This is a guest post from Verycook
Tuesday, 17 December 2013
Wednesday, 11 December 2013
Thursday, 5 December 2013
Tuesday, 3 December 2013
Need to detox after all those Christmas festivities?
This light salad is just what you need. For a healthy packed lunch, cook the quinoa and toast the nuts and seeds the night before, then add the berries and salad leaves in the morning.
Sunday, 1 December 2013
Enjoy a relaxed five star Christmas dinner for two or double up for extra guests.
Prepare the blackberry and port sauce and pack the sliced sprouts into a plastic bag earlier in the day, then roast the duck breasts while the potatoes dauphinoise bake, for an easy Christmas dinner.
Sunday, 13 January 2013
Friday, 30 November 2012
Chicken Breast Paillard With Spiced Butter Marinade ...
320 calories / 21.5g fat per portion
Monday, 26 November 2012
Hello and happy Monday!!
Welcome to this weeks Creative Mondays linky party!
Hosted by me and the lovely Judy :Clairejustineoxox and Judy-H-JS Thought.
A blog hop linky where you can link up all your creative post each week....
Friday, 16 November 2012
Planning a special dinner?
If you are not planning a large Christmas lunch, why not opt instead for a special dinner for two; serve these quick to roast baby chickens with delicious blackberry sauce flavoured with orange rind, winter spices and just a hint of redcurrant jelly.
What’s more, there’s not a Brussel sprout in sight!
Preparation time: 25 minutes
Cooking time: 45 minutes
Friday, 26 October 2012
Cooking: 1hr 10mins
Per serving: 335 calories, 9.4 fat, 4.0g saturates, 10.3g sugars, 0.37g salt
Contains a over a third of your RDA of Vitamin C and counts for two of your 5-a-day
© Claire Justine | All rights reserved.