Spicy Sausage and Apple Roll

This is such a delicious recipe whether you serve it hot or cold, it can be made as one big sausage roll or separate little ones.

You can use what ever sausage meat you like as long as it’s good quality, you can buy sausage meat or take the meat from some sausages and discard the skins.

Last time I made it I served it with mash and a cider sauce.

Ingredients

  • 1 packet of ready rolled puff pastry
  • 6 spicy pork sausages, skins removed.
  • 1 red onion. sliced,
  • 1 tsp chilli flakes
  • 1 tsp Dijon mustard.
  • beaten egg
  • knob of butter
  • 1/2 tsp poppy seeds
  • 1 Granny Smith apple or Bramley apple, cored, peeled and roughly chopped.
  • Salt
  • Pepper
  • 1 tbsp chopped sage

 Method

  1. Pre heat your oven to 200 degrees.
  2. Heat a frying pan, add the knob of butter and fry the onion until soft and translucent, add the apple and fry for a couple of minutes.
  3. Remove from the heat and sprinkle over the herbs, salt and a lots of black pepper. Leave to cool
  4. Mix the sausage meat, mustard and apple mixture in a bowl.
  5. Place a piece of greaseproof paper on baking tray
  6. Unroll the pastry, and cut it half, place one half on the baking tray.
  7. Top with the sausage mix, leaving a 1cm gap around the edge.
  8. Brush the edge with beaten egg then place the other half of the pastry on top.
  9. Trim off any excess and then press the edges with a fork to seal.
  10. Cut through the pastry on the top with a sharp knife to form a lattice shape.
  11. Brush with beaten egg, sprinkle with poppy seeds and the chilli flakes.
  12. Bake in the oven for 30-40 minutes, until the pastry is golden and has puffed up nicely. It may take a little longer depending on the thickness of your meat.

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Chilli Chicken Kiev

This is a bit of a combination of recipes I found on the internet but with that added chilli twist.

It’s not too difficult to make but does require a couple of hours in the freezer just to make the final few steps a bit easier.

 

Ingredients.

  • 2 chicken breasts
  • 40g butter, softened.
  • 1 chilli of your choice, diced
  • 3 garlic cloves
  • 1/2 tsp dried tarragon
  • 1 tbsp chopped fresh parsley (can use more if you like.
  • lemon zest
  • 1 tbsp lemon juice
  • 2 eggs,
  • Panko breadcrumbs
  • Plain flour
  • Oil for deep frying.
  • Salt and black  pepper
  • White pepper
  • 1/2 tsp chilli powder

Method

  1. Mash your butter, garlic, herbs and fresh chilli, add the lemon zest and juice, season with a good pinch of salt and plenty of black pepper, split into two, place on some cling film and roll into two thin sausages. Place in the fridge while you prepare the chicken.
  2. To prepare the chicken, carefully butterfly the chicken breasts using a sharp knife. Place them under some cling film then gently bash out with a rolling pin so they are nice and flat and even. Season with salt and pepper.
  3. Place a sausage of butter in each chicken breast and roll up, folding the edges in as you go. Wrap tightly in cling film to form a nice smooth shape. Place in the freezer for 2-3 hours.
  4. Put the flour in one bowl, beaten eggs in another and the breadcrumbs in a third bowl, Season the flour and breadcrumbs with salt and pepper. Add the chilli powder and a pinch of white pepper to the breadcrumbs.
  5. Pre heat your oven to 160 degrees.
  6. Remove the chicken from the cling film, roll in the flour, then the egg, then the breadcrumb, followed by the egg again and then the breadcrumb for a second time.
  7. Heat your fryer to 170 degrees, fry the chicken for 7 minutes. Drain then place on a baking tray and cook in the oven for another 7 minutes. You may need to adjust the times depending on the thickness of your chicken.
  8. Serve with sweet potato fries and a big green salad

 

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Spicy Sticky Pork Tenderloin Recipe

I’ve fallen back in love with pork tenderloin and can’t stop eating it, whether it’s grilled, griddled  or BBQd it’s a tasty and relatively low fat dish. It also takes on almost any flavours you throw at it. So the next two posts on here will be two of my favourite dishes that I’ve made recently,

Serves 2 or 3

IngredientsSticky spicy pork tenderloin

  • 1 pork tenderloin, trimmed of fat and sinew
  • 2 tbsp runny honey
  • 1 tbsp Worcester sauce
  • 1 1/2 star anise
  • 1/4 tsp fennel seed
  • 1 tsp brown sugar
  • salt
  • pepper
  • 1 tsp chilli flakes
  • 1 clove of garlic, crushed
  • vegetables to serve with

Method

  1. Mix all of the ingredients apart from the pork in a bowl,
  2. add the pork and coat well, leave to marinate for as long as possible.
  3. pre heat your grill to a hot setting
  4. place pork under the grill, grill for 14-20 minutes, turning every few minutes, baste with the left over marinade when turning.
  5. rest for 5 minutes then serve with vegetables

 

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Chilli Coconut Panko Prawns

These are really simple but really tasty, you can easily modify them by adding some lime zest or using sweet chilli sauce instead of beaten egg, I’ve even done a version with toasted coconut flakes and fresh chilli. I also did a version of these with added chilli and breadcrumbs in the batter for extra crunch

Ingredients

  • 1 packet of raw, peeled, king prawns
  • Panko Breadcrumbs (Morrisons now sell them in nice big bags)
  • 1 egg, beaten
  • 2 tbsp dessicated coconut
  • Pinch of salt
  • Pinch of pepper
  • 1 tsp chilli flakes.
  • 1 tbsp plain flour

Method

  1. De vein your prawns if needed.
  2. Put the breadcrumbs in a bowl, season with salt and pepper, add the coconut and chilli.
  3. Dip the prawns in the flour, followed by the egg then the breadcrubs, repeat if the breadcrumbs don’t stick so well.
  4. Deep fry until crips and golden.

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Spicy vegetable goulash

This is inspired by the goulash in the Dog and Gun in Keswick and by beef goulash, you don’t have to doit in a slow cooker but it’s so much easier if you do.

veggie-goulashIngredients

  • 1 Sweet potato, (chopped)
  • 2 carrots , (chopped)
  • 1/2 butternut squash  (chopped)
  • 1 white onion (chopped)
  • 1/2 red pepper (chopped)
  • 1/2 green pepper (chopped)
  • 1/2 yellow (chopped)
  • 3 cloves of garlic (crushed)
  • 1 vegetable stock cube
  • 1 dried chilli (chpoped)
  • 2 teaspoons of paprika
  • 50 g green beans
  • 3 teaspoons smoked paprika
  • 2 teaspoons hot paprika
  • 1/2 teaspoon chilli powder
  • 2 teaspoons carraway seeds (ground)
  • 1 teaspoon oregano
  • 10 mushrooms (more if you wish) (sliced)
  • salt + pepper
  • juice of 1 lemon
  • 1 tin of chopped  tomatoes
  • 1 tablespoon tomato puree
  • 1 tablespoon hendersons relish or Lea & Perrins
  • 1/2 teaspoon thyme
  • olive oil
  • 1 teaspoon honey
  • 100ml water.

Then you need dumplings,sour cream and crusty bread to serve with it…oh and a nice crisp beer or quality lager.

 Method

  1. Heat some olive oil in a pan and fry all of the vegetables.
  2. Add the garlic, tomatoes and stock cube, hendersons relish along with all of the herbs and spices and tomato puree, stir well for 5 minutes, then taste, adjust the seasoning with salt, pepper and honey. You can also add more of the herbs and spices if you want.
  3. If it looks a bit thick add the water and stir well.
  4. Now either transfer to a slow cooker for 6-7 hours or leave cover and simmer on the hob for a 2-3 hours
  5. Squeeze in the lemon juice, Serve with warm crusty bread, dumplings and a glass of beer.

 

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Black Pudding Scotch Egg with Spicy Sauce

I’ve been playing with scotch eggs for a while. I’m almost as obsessed about them as I am with arancini. I’ve had all sort’s of ideas for replacing the egg with various things or spicing up the sausage meat with something a bit different. But for now the spice comes in the form of the sauce you serve this one with.

The length of time you boil your eggs for depends on how big your eggs are, I was using XL from a local farm so went for 7 minutes. Most places seem to suggest times between 5 and 8 mins.

Rich, warm and runny!!

Rich, warm and runny!!

Makes 2

Ingredients

  • 100g sausage meat
  • 100g black pudding
  • 3 eggs
  • Plain flour
  • Salt
  • Pepper
  • Panko breadcrumbs
  • Oil for frying.

For the sauce

  • 1 tablespoon tomato purée
  • 1/2 teaspoon paprika
  • 100ml chicken stock
  • 2 teaspoon Tabasco
  • 1 teaspoon Worcestershire sauce
  • Salt
  • Pepper

Method

  1. Heat a small saucepan on the stove, add the tomato purée, when it starts to sizzle add the Tabasco and Worcestershire sauce along with the paprika, then gradually stir in the stock, simmer for 5 minutes until thickened, season with salt and pepper. Tip into a serving bowl and set aside.
  2. Place a large pan of water on the stove and bring to the boil, season with plenty of salt, carefully lower 2 of the eggs into the water. Start your timer, after 7 minutes remove from the heat and run under cold water.
  3. Very carefully peel the eggs.
  4. Crumble the black pudding into the sausage meat, season and mix well.
  5. Crack your un cooked egg into a bowl and beat, place the panko breadcrumbs in a separate bowl and the flour in another. Season each bowl.
  6. Divide your sausage meat mix into two balls, place on two squares of cling film and roll out so they are about 7.5cm in diameter.
  7. Dip your eggs in the flour then carefully wrap the sausage meat round each egg.
  8. Dip each coated egg into the flour, then the beaten egg followed by the breadcrumbs, then back into the egg and breadcrumbs.
  9. Heat your oil to 180 degrees
  10. Fry the eggs for 8 minutes, this should cook the sausage meat through without cooking the egg yolk.
  11. Drain and pat dry with some kitchen roll.
  12. Serve with the sauce and enjoy!

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Spicy Low Fat Macaroni Cheese Recipe

I love a good macaroni cheese, it’s so versatile and comforting, it can be served on its own or as a side dish it can be spiced, up padded out with vegetables, deep fried and even used as a burger bun, the only problem is it’s packed with calories. So I wanted to come up with a version that I could have while watching my calorie intake that wouldn’t mean I had to starve for the rest of the day.

This version is vegetarian but it works well with a little bit of smoked bacon or chorizo, It went something like this

Healthy, delicious, comforting

Healthy, delicious, comforting

Ingredients

  • 40g plain flour
  • Salt
  • Pepper
  • 100g grated extra mature cheddar cheese (you can use low fat if you want to reduce the calories further
  • 2 tbsp low fat crème fraiche
  • 2sp Djon mustard
  • 100g macaroni
  • 2 large chestnut mushrooms, thinly sliced
  • 1/2 red pepper, thinly sliced
  • 1/2 green pepper, thinly sliced
  • 1/2 yellow pepper, thinly sliced
  • Small red onion, thinly sliced
  • 4 tbsp bread crumbs
  • 400ml of vegetable or chicken stock.
  • Pinch chilli flakes
  • Splash of Tabasco
  • nutmeg
  • Oil

Method

  1. Turn on your grill so it can get nice and hot
  2. Place a large pan of boiling water on the stove, season with some salt and add the macaroni, cook until soft. Drain and set aside
  3. Fry the peppers, onion, mushroom and peppers in a touch of oil, set aside
  4. Place the flour in a sauce pan and mix in the Djon mustard to form a paste, turn on the heat and slowly add the stock a little bit at a time, stirring continuously to stop lumps forming, heat the sauce until it starts to reduce and thicken, add 2/3rds of your grated cheese and the crème fraiche.
  5. Mix in the vegetables and pasta, season with salt and pepper, the chilli flakes and a grating of nutmeg.
  6. Place the mixture in a large grill proof dish, sprinkle the rest of the cheese on top followed by the breadcrumbs.
  7. Place under the grill until the breadcrumbs are crispy and the cheese has melted.
  8. Serve in a bowl with some salad and a splash of Tabasco.

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Hickory’s Suicide Sauce

One of my favourite parts of our trips to Hickory’s Smokehouse in Chester is their Suicide wings, so when a friend brought me a bottle of their newly bottle sauce up a few weeks ago I could’t wait to get stuck in.

The first thing we did was put it on some steak for the BBQ, we only used a tiny bit as we weren’t sure exactly how hot it would be so decided to proceed with a little bit of caution, While we could taste the sauce and feel a little burn It could definitely have done with a bit more sauce adding.

Since then I’ve been experimenting and used it on everything from chicken wings to pizza, it’s great with just about everything, I especially like it drizzled into some baked beans which are then piled onto a jacket potato and covered in cheese.

It’s definitely one of those sauces that’s hot with a really big chilli kick but is usable every day, unlike a lot of the more extreme sauces out there it’s not all heat and no flavour. It’s got plenty of fruitiness and a little bit of a sour twang that combine with the heat and pretty much anything you choose to put it on.

If you are in Chester it’s well worth popping into Hickory’s and getting a bottle…have a meal while you are there too as the food is brilliant too.

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Spicy Vegetable Soup

This is a great way to use up any vegetables you have left kicking around at the end of the week, it’s healthy, spicy and really tasty. You can even do it all in one pan and use a hand blender instead of a food processor that way there’s not much to wash up afterwards.

The trick is to chop the veg into small chunks so they cook evenly and quickly. You can even add some curry spices or things like cumin and coriander to add a bit of extra depth.

Spicy Vegetable Soup recipe

Spicy Vegetable Soup 

Ingredients

  • 2 small /medium potatoes, peeled and chopped
  • 3 carrots, peeled and chopped
  • 4 leeks, peel and chopped
  • 1/2 packet of green beans, chopped.
  • 1 vegetable stock cube
  • 2 tsp mixed herbs
  • 2 tsp chilli flakes
  • Boiling water
  • Salt
  • Pepper
  • Olive oil

Method

  1. Heat a splash of olive oil in a large pan, fry the vegetables until soft
  2. Sprinkle over the herbs, chilli flakes and stock cube, stir
  3. Pour over some boiling water so that the vegetables are just covered.
  4. Bring to the boil and leave to simmer for 10-15 minutes until everything is cooked and soft.
  5. Blend until smooth, you can add more water if needed.
  6. Season with salt and pepper.
  7. Enjoy.

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Spicy Crayfish Spaghetti

I love crayfish tails and can’t help buying them without thinking what i’m going to use them for and last night I found a packet in the fridge along wtih some veg and cream that needed using up, that resulted in this recipe being formed,  it’s pretty delicious and if you replace the cream with some low fat cream or fat free yoghurt.

Serves 2/3

Spicy Chilli Crayfish Spaghetti Recipe

Spicy Chilli Crayfish Spaghetti Recipe

Ingredients

  • 1 packet of peeled and cooked crayfish tails
  • 1/2 small red onion, sliced
  • 1/2 red pepper, sliced
  • 1/2 yellow pepper, sliced
  • 4 chestnut mushrooms, sliced
  • 100g dried spaghetti
  • 1 tsp chilli flakes
  • 1/2 tsp Paprika
  • 100ml double cream
  • 2 tbsp Parmesan, grated
  • 8 cherry tomatoes, sliced in half
  • Salt and pepper
  • Olive oil
  • spash of sherry
  • Squeeze of lemon juice (optional)

Method

  1. Cook your pasta as per the instructions on the pack
  2. While the pasta is cooking, heat a little olive oil in a frying pan, add the peppers, onion and mushrooms, fry until soft. Add a splash of sherry and cook for a further minute.
  3. Sprinkle the Paprika and chilli on the crayfish tales.
  4. Stir in the crayfish tails and tomatoes,  followed by the cream.
  5. At the last minute add the parmesan, taste then season with salt and pepper. Add a squeeze of lemon juice if using
  6. Serve with the pasta

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