Archives for June 2011

Rosie’s Sausage House Hash

26th June 2011 by Freycob

I’ve got another quick savoury recipe to share with you today. A fave in our house or even caravan if we’re away and really quick & easy to make too. Let me share it with you. You will need:

1 1/4lbs potatoes, peeled and roughly chopped
1 large onion
1 pack (about 1lb) Cumberland / Lincolnshire sausages
3tbs olive oil
1 or 2 cloves of garlic
1tsp paprika
salt & pepper to taste
8oz mushrooms (optional)
3/4 pint beef or onion gravy

Oven temperature 190C / Gas Mark 5

Ok then, lets get those ingredients prepped:

1. Peel your potatoes and cut them into bite sized pieces. (oops! forgot to photograph them). Place them in cold water, bring to the boil and simmer for 10 minutes while you prepare the other ingredients.

2. Slice your onions.

3. Crush your garlic.

4. Gently fry your sausages until browned all round, remove and set aside.

5. Add a little oil into the pan that you cooked your sausages in and fry for 4-5 minutes until starting to become transparent. Add the garlic and cook for 1-2 minutes.

6. Drain your potatoes and add them to the onions and garlic with the paprika.

7. Stir to coat well and cook for a further 2-3 minutes.

8. Cut each sausage into 3 diagonally (only because it makes them look nicer!) and then add them to the pan. Season and mix well.

9. Pour the potato and sausage mixture into an ovenproof dish and pour the gravy over the top. Mix gently to coat.

10. Place in the oven for about 20 minutes until the sausages are cooked through.

11. Serve with steamed carrots or broccolli.

Enjoy, and if you do follow my recipe and like the result, please return and leave me a comment.

Thanks.

Rosie
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Rosie’s Chocolate Tiffin

19th June 2011 by Freycob

This recipe is incredibly moreish and really quite fattening, but it’s absolutely gorgeous too! Don’t worry about buying expensive ingredients because if your house is anything like mine; it won’t last very long when it’s made, and to be honest, I’ve tried making it with branded ingredients and it really doesn’t taste much different either, so basically it can be a cheap and cheerful treat!

The ingredients list for this is great too as they’re all pretty much approximate values. No need to be precise with your measuring, which means it’s great to make with the kids.

3/4 (ish) large pack of Digestive biscuits
2-3oz (BIIIIG handful) of sultanas
2 x 100g bars of milk chocolate
1 x 100g bar of dark chocolate
3oz butter
2tbs golden syrup

Topping:
2 x 100g bars of milk chocolate

Foil tray bake – they normally come in a pack of 4 for about £1.50 ish as they’re disposable.

1. Place the digestives into a large bowl.

2. Crush roughly, leaving a few larger pieces to add ‘crunch’ to your Tiffin.

3. In a saucepan, place your 200g of milk chocolate and 100g plain chocolate, the butter and the golden syrup. Melt GENTLY over a low heat, stirring occasionally.

4. Meanwhile add the sultanas to the crushed biscuits.

5. Mix thoroughly.

6. Stir the ingredients in the saucepan to ensure they’re thoroughly mixed while heating.

7. When the chocolate is melted, add this mixture to your biscuit and sultana mix in your bowl. Mix well until it’s all combined.

8. Pour the mixture into your tray and spread out to an even depth (don’t worry about a perfectly smooth surface; life’s too short to worry!)

9. Leave to cool while you melt the remaining 200g of milk chocolate GENTLY.

10. Pour the chocolate topping over your tiffin base and cool until set.

11. These foil trays are marked 3 across by 5 down but I find if you cut it into 15 pieces it’s far too rich, so I tend to cut each square of Tiffin in half diagonally to give 30 pieces.

Again, enjoy my recipe and if you do follow it and like the result, then please return and leave me a comment.

Thanks

Rosie
x

Rosie’s Chicken Curry

12th June 2011 by Freycob

Welcome back, I really didn’t realise it had been so long since I last posted!

My creation for you this week? CHICKEN CURRY! Curry is a real favourite in my house (to adults and children alike) – not the jar, supermarket cook-chill or take-away kind but good, honest, home made using only the freshest and finest ingredients.

I don’t use curry sauces or even curry paste from jars but blend my own spices then mix them with vinegar before cooking them off in vegetable oil. At some point in the future, I’ll share my curry paste recipe with you, but for now, here’s the recipe for my chicken curry. It feeds 4 in our household and there’s always a leftover portion for tomorrow.

1 large onion, chopped
2 cloves of garlic, crushed
1 small chilli, deseeded and finely chopped
1/2″ piece of ginger, finely chopped
Vegetable oil
3-4 chicken breasts, cubed into bite sized pieces
1tbs curry paste (or to taste) Pataks etc.
1/2 lemon, juiced
1/4 pint chicken stock
Tin coconut milk
2oz sultanas (handful or two!)
1 eating apple, cubed
1tbs Mango chutney
1 bunch fresh coriander
Basmati rice

1. Add a little bit of oil to a large pan (I always use my wok to cook mine.

2. Add the onion, garlic, chilli and ginger.

3. Fry until the onion is transparent then add the chicken.

4. Cook until the chicken has browned

5. Add the curry paste and lemon juice.

6. Cook for 2-3 minutes to flavour the chicken.

7. Add the stock and boil rapidly to reduce by approximately 1/3.

8. Add the sultanas, chopped apple, mango chutney and coconut milk.

9. Bring to the boil then reduce to a simmer while preparing your rice.

10. Measure your rice into a large bowl/jug.

11. Cover with boiling water, stir and leave to soften the rice kernels.

12. Bring a saucepan of water to the boil. I always use the largest saucepan that I have to give the rice plenty of space to float about and therefore not stick together.

13. Drain the rice from the bowl/jug and add to the pan of water. Stir through. Return the water to the boil and then reduce the heat to give a gentle simmer. Cook uncovered for 7-8 minutes or until cooked.

14. While the curry continues to cook, stir it occasionally and use the time to give your work space a good clean down.

15. Roughly chop the coriander.

16. Add the coriander to the curry and stir through. Turn off the heat.

17. Drain the rice through a sieve. Your rice should be perfectly cooked, light and fluffy with no starchy stickiness.

18. Serve with naan breads, poppadums etc.

19. End result…..

Enjoy and if you do follow my recipe and like the result, then please return and leave me a comment.

Thanks.

Rosie
x

Rosie’s Sausage House Hash

Rosie’s Chocolate Tiffin

Rosie’s Chicken Curry

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