- For the Marinade:
- 1 cup (240ml) dry white wine
- Juice of 1 lemon (about 2 tablespoons; 30ml)
- 2 teaspoons (10ml) low-sodium soy sauce
- 2 teaspoons chopped fresh sage
- 1 small shallot, minced
- 2 tablespoons (30ml) extra-virgin olive oil
- 1/4 to 1/2 teaspoon crushed red pepper flakes (use more or less depending on their intensity and your heat tolerance)
- 1 teaspoon kosher salt, or to taste
- For the Skewers:
- 1 1/2 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 large semifirm peaches, halved, pitted, and cut into 1-inch chunks
- 6 ounces (170g) thinly sliced prosciutto
- 12 sage leaves, or more as desired
For the Marinade: In a large bowl, combine wine, lemon juice, soy sauce, chopped sage, and shallot. Whisk in olive oil and red pepper flakes, then season with salt.
For the Skewers: Add chicken and peach cubes to bowl of marinade. Cover and refrigerate for at least 30 minutes and up to 8 hours.
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
Meanwhile, working with one slice at a time, place prosciutto slices on a flat surface and lay 1 to 2 sage leaves on top of each. Fold prosciutto slices in half lengthwise so that sage is sandwiched inside.
Remove chicken and peaches from marinade and reserve marinade. Using a skewer, pierce one end of sage-stuffed prosciutto. Place a piece of chicken right where the skewer pierced the prosciutto and slide skewer through the chicken as well, then slide skewer through prosciutto again, on the other side of the chicken. Next, slide a peach cube onto skewer, then weave prosciutto and pierce once more on the far side of the peach cube. Repeat, alternating chicken and peach chunks, with prosciutto snaking back and forth around them along the length of the skewer. Repeat until all 6 skewers are assembled.
Pour marinade into a small saucepan and cook over high heat. Bring to a full, rolling boil for 2 minutes, then reduce to a simmer. Cook, whisking occasionally, until reduced and thickened to a sauce-like consistency. Set aside.
Grill skewers over high heat until prosciutto crisps and chicken has cooked through, about 3 minutes on each side. If skewers threaten to burn, move them to the cooler side of the grill to finish cooking. Serve skewers warm with the dipping sauce made from the marinade.
Source : www.seriouseats.com
Potato and Courgette Frittata
- 1 small russet potato, peeled and cut into 1/2-inch cubes
- 4 large eggs
- 2 egg whites
- 2 tablespoons coarsely chopped fresh coriander leaves
- 3/4 teaspoon salt
- 1/4 teaspoon hot sauce
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1 small courgette, grated and squeezed dry in clean kitchen towel
- 90g queso fresco or feta cheese
- 2 strips cooked crumbled turkey bacon, optional
Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
Whisk together the eggs, egg whites, coriander, salt, and hot sauce in a large bowl.
Preheat the grill to medium-high.
Heat the oil in a medium (10-inch) ovenproof nonstick pan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add courgette and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the pan.
Proper Scotch eggs
- 10 large free-range eggs
- 8 higher-welfare sausages
- ½ a bunch of fresh chives
- ½ a bunch of fresh flat-leaf parsley
- 1 whole nutmeg , for grating
- 1 tablespoon English mustard
- plain flour , for dusting
- 150 g fresh white breadcrumbs
- 2 litres vegetable oil
- Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
- Squeeze the sausages out of their skins and into a bowl.
- Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
- Have 3 plates ready – one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
- Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
- Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
- Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
- Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
- Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
- Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.
It’s not always easy to tell if an egg is past its best. A quick way to test an egg’s freshness is to place it in a glass of cold water: if it sinks, it’s fresh; if it rises, it’s stale. And, the flatter the egg lies on the bottom of the glass, the fresher it is. Genius!
Source : www.jamieoliver.com
Potato Love Island (Mashed Potato with Sauce)
Ingredients for Potato Love Island
You can use any of your favourite sauces for this Potato Love Island. For the sauce in the video, I used:
- 250g beef
- Red wine
- ½ onion
- 1 big red bell pepper
- 1 mushroom
- Black pepper
- 2 seasoning cubes
- Vegetable oil
- Ginger powder
- Onion powder
For the Potato Island:
- 4 Irish potatoes (spuds)
- ⅓ tin of Peak Milk
- 50g (½ stick) Butter
- 1 tablespoon soft cheese
Notes on the ingredients
- Most of these ingredients can be added to your liking hence why most do not have a quantity associated with it. This meal is so easy to prepare, you can free-style it without getting into trouble.
- The combination of Peak Milk, butter and cheese give you the best tasting mashed potatoes ever!
- For the soft cheese, I used Philadelphia cheese.
Before you prepare Potato Love Island
- Peel, wash and cut the potato into small pieces (se video below).
- Slice the onion and the mushroom and cut up the red bell pepper into tiny pieces. I cut some into heart shapes for love effect.
- Cut the beef into thin strips.
- Season the strips of beef with some onion powder, ginger powder, black pepper, stock cubes and thyme. Cover and place in the fridge to marinate for 20 minutes.
- Place the potatoes in a pot, pour water to cover them add some salt and start cooking on medium heat.
- After 20 minutes, fry the strips with the onions on low heat till tender.
- Add the mushrooms and the red bell pepper and fry for a bit.
- Add some salt and the red wine and it’s done!
- Cook the potatoes for about 20 minutes or till you can easily drive a knife into it.
- Add the cheese, butter and Peak Milk.
- Mash with a potato masher till very smooth.
Serve with the sauce or enjoy the mashed potatoes on its own.