Category Archives: Sandwich

Oregano Bread Stuffed With Slow Roast Lamb

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Otherwise known as the leftover “manwich”, guaranteed to fill the hungriest of teenage boys stomachs with a bowl of soup on the side! Also super for school lunch boxes and picnics!

I have used leftover slow roast leg of lamb in this recipe but feel free to play around with it, I have used pulled pork, beef ribs and roast chicken before.

I make batches of caramelised onions to keep in the fridge as a quick cheat, the recipe is in the blog!

As for a vegetarian option, leftover roast pumpkin and goats cheese is a winner with the caramelised onions on the base.

Serves 8-10.

Ingredients

DOUGH

500g plain flour

1/2 teaspoon salt

2 teaspoons instant yeast

4 teaspoons dried oregano

325-350mls warm water

FILLING

150g caramelised onions

250g lamb or your choice of cooked meat

2 large tomatoes, deseeded and diced

100g mozzarella, grated

TOPPING

1 egg, beaten

30-40g Parmesan, finely grated

Method

In a large bowl, combine the dough ingredients, making sure you get all the bits off the side of the bowl.

Turn onto a floured surface and knead for 5 minutes.

Flour the inside of the bowl you used to make the dough and add the dough. Cover tightly with plastic wrap and leave to rise for 1 hour.

Line a baking tray with baking parchment. 37cm x 24cm.

Preheat the oven to 200 degrees Centigrade.

Once risen, tip the dough gently onto the floured bench and cut in half.

Roll one half out until it is large enough to cover the tray.

Gently lift it onto the prepared tray, spread the caramelised onions over the base, leaving a 3 cm gap around the edge.

Sprinkle over the lamb, tomatoes and cheese.

Brush around the edges of the dough with a little of the beaten egg for the topping.

Roll the second piece of dough out to cover the existing piece.

Lay it over, press down on the edges to seal and then nip and twist all the way around the dough to seal completely, the edges should look like a turned rope.

Brush with the remaining egg and sprinkle over the Parmesan.

Set aside in a warm place for 20-30 mins and then bake for 40-45 minutes until the bread is fully cooked and the top surface is golden.

Slide the bread onto a wire rack to cool a little before cutting.

Lamb, Date and Pistachio Koftas

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Lamb, dates and pistachios, a perfect match!

The date syrup in these means that they burn easily so I find it easiest to brown them in a pan and then finish off the cooking in the oven. They can also be cooked on the BBQ.

We have these with flat or pitta breads, lots of salad and Greek yogurt.

Cold koftas are great for school lunches, sliced in sandwiches or wraps or whole with some yogurt for dipping.

Makes 22-24 koftas.

Ingredients

100g dates, 50g roughly chopped, 50g finely diced

40mls boiling water

2 eggs

2 garlic cloves

100g pistachios, roughly chopped

small bunch parsley, leaves picked and chopped

large bunch coriander, leaves and stalks chopped

1kg minced lamb

salt and pepper

Method

Take 50g of dates, chop roughly and soak in the boiled water for 10 minutes.

Process the soaked dates, with the water, eggs and garlic until  as smooth as you can get.

In a large bowl measure the lamb, pour over the date and garlic purée, that you have just made, the chopped pistachios, parsley, coriander, salt, pepper and the remaining finely diced dates.

Using your hands, mix very well.

Once you are ready to cook preheat the oven to 180 degrees Centigrade.

Heat a large non stick frying pan over a medium heat.

Take small handfuls of the meat and shape into koftas.

Cook the koftas in batches until well coloured but not cooked through.

Place them onto a baking sheet and continue to brown the koftas until they are all done.

Pop the koftas into the oven and bake for 20mins until cooked through.

Easy Roast Turkey with Pesto and Prosciutto

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One of the best ways to cook turkey I think!

By opening up the breast you are creating a larger surface area to flavour with the pesto and prosciutto, and it really is easy to tie back up but, a spare pair of hands can be helpful!

As the meat cooks, wonderful juices with sediment will form on the base of the pan, use these to then baste the meat, they will give it a fantastic flavour.

I use my home made pesto, recipe in the blog, as I always have a few jars in the fridge.

Leftovers are super in sandwiches and salads.

Serves 8-10.

Ingredients

2kg turkey breast

170g basil pesto

12 slices prosciutto

1 tablespoon olive oil

salt and pepper

Method

Preheat the oven to 180degrees Centigrade.

Take the turkey breast and lay it on your chopping board.

Take a very sharp knife and cut the flesh, just above the skin, as if it were a book being opened. Don’t cut it all the way through.

Now, cut again, though the lower thick section,  to create a third page, the breast should now be in one long thin piece.

Spread the pesto over the inside and then cover with prosciutto.

Roll the turkey so the skin is uppermost.

Take long pieces of string and tie lengthwise at 1cm intervals. Rub the skin with the olive oil.

Place in an oven proof dish and bake for 45 mins, remove from the oven and baste, roast for a further 30 mins, basting regularly.

Once cooked, remove from the oven, cover lightly with tin foil and allow to rest for 30mins.

Remove the string and carve into thick slices.

 

 

Easy Soft Corn Tortillas

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Shop bought corn tortillas are nothing like these!

The mass produced tortillas that I can buy here are pretty similar to cardboard and no amount of heating softens them, these, on the other hand are soft and malleable and dare I say, very tasty. Did I mention,  gluten free too!

I use them for quick lunches with leftover roast chicken, fill them with barbecued meat, roasted vegetables and even fish! Breakfast with an egg, they are that versatile!

Test a piece of your dough on your baking parchment just to make sure it doesn’t stick and drag any helpers through to help, the boys love making the tortillas while I cook them.

I only recently bought a tortilla press, before that I found a couple of good heavy cookery books did the job beautifully!

The tortillas will keep for a couple of days in an airtight container.

Makes 12 x 50g tortillas.

Ingredients

250g masa lista, Mexican corn flour

50g butter, melted

300mls, warm water

Method

In a large bowl, combine the ingredients.

Form into a dough and knead lightly.

Divide into 12 balls.

Pop the dough balls back in the bowl and cover with plastic wrap.

Set aside for 30mins.

Heat a large frying pan over high heat.

Line the tortilla press with baking parchment, place a dough ball in the centre and top with another piece of baking parchment, press down.

Peel the paper off and pop the tortilla onto the pan.

Cook for around 60secs and then flip over and repeat.

Set aside in a tea towel and repeat using all of the dough.

Bruschetta with Fresh Tomatoes, Basil and Garlic

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This is one of our favourite quick dinners with tomatoes and basil picked fresh from the garden if the chooks haven’t helped themselves!

For the gluten free option I just cook up some polenta, top with a few dollops of pesto, recipe in the blog, and then add a few spoonfuls of the tomato and basil mixture, delicious.

Serves 4.

Ingredients

8 thick slices ciabatta bread

2 teaspoons olive oil

2 cloves garlic, peeled but whole

8-10 medium tomatoes, deseeded and diced

12 large basil leaves, torn

salt and pepper

Method

Preheat the oven to 200degrees Centigrade.

In a bowl combine the tomatoes and basil with a little salt and pepper.

Take each slice of bread and drizzle a little olive oil over each side and pop onto a baking sheet.

Once the oven is up to temperature put the baking sheet in and bake for 10-15mins until the bread is crispy and golden.

Take a garlic clove and rub lightly all over the top side of the bread, place onto your serving plate. Repeat with the other slices of toast.

Top with the tomato mixture and a little freshly ground pepper, serve immediately.

 

 

Slow Roast Chicken with Sundried Tomatoes and Chipotle Chillies

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Due to the long slow cooking, this chicken is falling apart and super moist so I don’t carve it, simply pull it off, cut the skin up too and serve on a platter with blackened sweetcorn and rice or a few tortilla chips.

Leftovers are super in enchiladas with a sour cream sauce and make lovely filled wraps with any leftover sweetcorn.

Keep the bones and boil them up for stock with any leftover juices, great for a smokey tomato soup.

Serves 8-10 with leftovers.

Ingredients

2 x 1.6kg whole chickens

4-6 chipotle chillies in adobe sauce, plus their sauce

10 sundried tomato halves

2 teaspoons salt

50mls olive oil

2 limes, quartered

Method

In a food processor or stick blender, whizz the chillies, tomatoes and oil to form a thick paste.

Take each chicken and gently, using your fingers, loosen, underneath the skin of the breasts and legs.

Take a third of the paste and rub under the skin, repeat on the second chook.

Take the remaining paste and rub over the outside of both birds.

Place a quartered lime into the cavity of each chicken.

If you have time allow to sit in the fridge for 4-24 hours.

When you are ready to cook, pop the chicken into a roasting tin.

Preheat the oven to 160 degrees Centigrade.

Take a piece of baking parchment, large enough to cover the top and sides of the chicken, scrunch it up and hold under warm water until damp.

Stretch the baking parchment over the chicken, tucking it in at the sides, top with tin foil, make sure it is well sealed so no steam can escape.

Bake in the oven for 3 hours.

After three hours increase the heat to 180 degrees Centigrade, take the chicken out and remove the foil and baking parchment.

Baste the chicken with the pan juices.

Return to the oven and roast for a further 50-60 mins, basting regularly.

Remove from the oven and allow to rest for at least 20mins.

Pour off any pan juices, allow them to settle and remove any fat from the top. Taste and check for seasoning.

Strip the meat from the chickens, cutting up the crispy skin too, place in a serving dish with sides. Pour the warm pan juices over and serve warm or at room temperature.

Ham Hock Terrine with Whole Grain Mustard

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This is so simple to make but looks very impressive served with salads.

As it sits if the fridge for a day or two it is the perfect make ahead main and any leftovers, sliced thinly make a very luxurious sandwich filling.

Gluten free, dairy free and egg free, this is a great recipe to have on hand if catering for folk with allergies too.

Unfortunately, I didn’t do a terribly neat job of slicing it for the photo but I’m sure you can do better!

Serves 6-8.

Ingredients

2 large ham hocks

water

4 tablespoons whole grain mustard

2 tablespoons freshly chopped parsley

ground fresh pepper

Method

Pop the hocks into a large pan or pressure cooker and cover with water, to come at least 3cm over the hocks.

Bring the pressure cooker up to pressure and cook for 1 hour. If using a pan, cover, bring to the boil and simmer for two hours.

Allow to cool in the pan. DO NOT DISCARD THE STOCK!

Once cool enough remove the hocks and strip all of the meat off and set aside in a large bowl.

Pull the meat into small shreds.

Discard the bones.

Bring the stock in the pan back up to the boil and allow to simmer until you only have around 200mls left.

Pour the stock concentrate on to the meat, once cool, add the mustard and parsley and mix well.

Line a 2lb loaf tin with cling film, going lengthwise and width wise to ensure a seal, make sure there’s enough over hang to pull over once the terrine has set.

Pour the meat and stock into the loaf tin and level out.

Place in the fridge, once set pull the cling film over to seal and allow to sit for 24-48 hours.

To serve, remove the cling film and slice.

 

 

 

Stuffed Chicken Breasts

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This is a great way to bake skinless chicken breasts, lots of flavour and gluten free and the boys love it.

Leftovers are great sliced in a salad or popped in a sandwich. Thesealso work well prepared and then frozen raw to be used at a later date.

As the oven is on for the chicken I bake garlicky potatoes to go with this. I will post that recipe too!

Serves six.

Ingredients

100g Parmesan, grated

1 garlic clove, chopped roughly chopped

small bunch parsley, leaves only

100g drained weight sundried tomatoes

80g macadamia nuts

freshly ground pepper

6 chicken breasts, skinned and boned

12 slices prosciutto/ Parma ham

Method

Preheat the oven to 180 degrees Centigrade.

Place the cheese, garlic, parsley,tomatoes and nuts in a food processor and whizz to make a rough paste.

Take the chicken breasts and cut the side open to make a pocket, try to keep the rear of the breast in one piece, that makes it easier for reforming with the prosciutto.

Stuff with a sixth of the tomato mix.

Wrap with two slices of prosciutto, wrapping both the front and back.

Place on a baking sheet.

Prepare the remaining breasts.

Bake in the oven for 30-40 mins.

Allow to sit before serving, serve warm or at room temperature.

Crusty Meatloaf

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Meatloaf is so versatile and easy to make gluten free. Left overs can be used for sandwiches the following day.

Gluten free bread is very expensive here so I only ever use it when it is reduced. If it is near it’s use by date I bring it home and make it into breadcrumbs, pour it into a large zip lock bag and freeze it. I don’t cut off any crusts, it would be too much of a waste.

This recipe makes two meat loaves. I tend to bake some potatoes in the oven while it’s on, some to have with dinner and some to make stuffed potato skins with.

I also make a quick dill mayonnaise to spread on the potatoes, truly delish!

Serves 8.

Ingredients

1kg minced pork

1 onion, very finely chopped

1 carrot, finely diced

4 cloves of garlic, crushed

3 tablespoons tomato ketchup

3 tablespoons Worcestershire sauce, gluten free

75g gluten free breadcrumbs

1 egg, beaten

3 tablespoons dill, chopped

2 teaspoons salt

ground pepper to taste

Glaze

3 tablespoons honey

3 tablespoons tomato ketchup

3 tablespoons Worcestershire sauce, gluten free

1 tablespoon soy sauce, gluten free

Method

Preheat the oven to 180 degrees Centigrade.

Line a large baking sheet with baking parchment, make sure it comes up the sides a bit to stop the juice over flowing.

In a large bowl combine all of the meatloaf  ingredients

Divide the meat in half and form two long loaves on the baking sheet.

Combine the glaze ingredients in a small bowl.

Use a brush to paint the meat loaves with the glaze.

Pop the loaves in the oven and bake for 80-90mins basting regularly with the glaze and the pan juices.

 

Tuna Pâté

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This is a really quick pâté to make, tastes great and if there’s any left it works well in the school lunch box, the boys take a pot of pâté and some carrot sticks, makes a change from a sandwich!

Ingredients

425g tin of tuna, drained

50g butter

juice of 1-2 lemons

1 large garlic clove, chopped

salt and pepper to taste

Method

Pop the tuna, butter, juice of 1 lemon, garlic and seasoning into the food processor and process to a smooth paste.

Check for seasoning and whether or not you need more lemon juice.