A #backofthefridge dinner…..

You know what it’s like when you haven’t been shopping because pay day is still a day away. You reach for the left over ingredients in the fridge. Well tonight I did exactly that and rustled up sheer heaven!

You Will Need:

  • 100 grams of bacon strips/lardons
  • 1 red onion, diced
  • 2 tablespoons of Philadelphia
  • 2 tablespoons of Saint Agur spreadable
  • 50ml of milk
  • pasta

Preparation Method:

  • put on your saucepan of water and add pasta, boil for ten mins
  • fry your diced red onion for two minutes
  • now add your bacon and fry for four minutes
  • add your Philadelphia and Saint Agur and let it melt in for a minute
  • add you milk
  • simmer for three minutes
  • now fold in to the sauce your pasta

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Home Cooked Heaven…. Liver and Bacon

A personal favourite of mine and has been since I was a child, is Liver and Bacon. You can’t beat this dish in the winter as it gives you a great big cuddle to the belly.

You Will Need:

  • 450g/1lb lambs’ liver, sliced and fully thawed if frozen
  • 25g/1oz butter
  • 2 tbsp sunflower oil
  • 4 tbsp plain flour
  • 1 onion, sliced
  • 125g/4½oz rindless streaky bacon rashers, each cut into 4–5 pieces
  • 1 beef stock cube
  • 500ml/18fl oz just-boiled water
  • 1–2 tsp tomato ketchup
  • salt and freshly ground black pepper

Preparation Method:

  1. Rinse the liver under cold water and drain well on kitchen paper.
  2. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.
  3. Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.
  4. Coat half the liver in the seasoned flour, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned.
  5. Transfer the slices to a plate and repeat with the remaining liver.
  6. Reduce the heat and melt the remaining butter in the same pan.
  7. Add the sliced onion and cook for a minute or so, stirring to separate the layers.
  8. Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.
  9. Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.
  10. Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.
  11. Bring to a simmer and cook over a medium heat until the gravy is thickened.
  12. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.
  13. Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking.

Toad in the Hole

Toad in the hole to me is a total classic. I think it is the ultimate winter treat!

You will need:

  • 2 free-range eggs
  • 125g plain flour
  • 150ml milk mixed with 150ml cold water
  • 1 level tbsp grain mustard
  • salt and freshly ground black pepper
  • 6 pork sausages
  • lard
  • 100g of bacon for that cheeky added extra

Preparation Method:

  1. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour.
  2. Rest for 15 minutes.
  3. Preheat the oven to 220C/425F/Gas 7.
  4. Put the lard in a roasting tin and leave it in the oven until it is smoking.
  5. When the lard is very hot, add your sausages and bacon if you wish. Keep your eye on them and allow them to colour until lightly golden.
  6. When sausages are lightly golden pour the batter mix over the top.
  7. Place the tin back into the oven and bake for 25-30 minutes until golden and crisp.

I would always serve this with an array of winter veggies; mash potatoes, carrots, peas and broccoli. Of course its not complete without a little onion gravy.

:0)

 

 

Liver and bacon with onions and gravy

You will need:

  • 450g/1lb lambs’ liver, sliced and fully thawed if frozen
  • 25g/1oz butter
  • 2 tbsp oil
  • 4 tbsp plain flour
  • 1 onion, halved lengthways and sliced
  • 125g/4½oz rindless streaky bacon rashers, each cut into 4–5 pieces
  • 1 beef stock cube
  • 500ml/18fl oz just-boiled water
  • 1–2 tsp tomato ketchup ketchup
  • salt and freshly ground black pepper

Preparation Method:

  1. Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.
  2. Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.
  3. Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned, but not completely cooked through.
  4. Transfer the slices to a plate and repeat with the remaining liver.
  5. Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers.
  6. Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.
  7. Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.
  8. Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.
  9. Bring to a simmer and cook over a medium heat until the gravy is thickened.
  10. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.
  11. Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking.
  12. Serve the liver and bacon with some mash and veggies

London in the Sun!

What a day today! After my mammoth mission of cooking an Indian Banquet for two last night, today I was up at 6:30 and went up to London for the Chinese New Years Celebrations. I thought tonight for a change I’d tell you about some of the sights as well as tastes of our great capital city.

The day started for the best breakfast after and early start of driving and bus journeys…… a breakfast stack! This was made of a sesame toasted bun with a sausage cut in half, a rasher of bacon, mushrooms, a hash brown and a fried egg on top. My sauce of choice was a good tomato ketchup!! Heaven in a bun. Of course this was washed done with a big cup in fact more of a bowl of coffee.

We then headed across to Trafalgar square where I bought sesame oil, chilli sauce all kinds of ingredients hehe. Sadly it was already very busy, despite having got up super early so we couldn’t really see a lot but we were able to soak in the atmosphere. I have lots of pictures.

From here we walked down to Buckingham Palace stopping at a wicked gallery, which had some amazingly old abstract magazines. Genius!! As my day job is working in media, I found it rather interesting, if only now we could have an art Deco design, well maybe I should suggest it for a new magazine :0)

I had never realised quite how pretty parts of Buckingham Palace are until today, I was able to get some lovely photographs of the beauty sparkling in the sun light. We were terribly lucky with the weather, a little cold but still a brilliant bright sun in the sky. We took a wander from here through St James’s park. The squirrels are so brazen! One ran right up the bench I was sat on! They don’t care who you are as long as you come bearing food hehe. I saw a beautiful heron as well and swans.

I often take trips up to London, just to walk around it helps me to reflect. Most of today I still had one part of my brain thinking “ooo I must blog to anyone who reads about London”. I thought that maybe you may like to see some of my day in pictures. So please take a look and share in my day with me.

:0)

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