Salisbury Meatballs

Well, I have to say the weather this summer so far has been absolutely horrible!  Rainy and cold, cold, cold.   As I write this (Thursday June 30th) we are debating on whether we want to put the heat on or not.  My sensible side says no, just put on a sweater, but the wimpy part of me wants to give in!



We haven't really wanted to be eating any type of picnic food or much in the way of salads.  Today I made us some really delicious meatballs.   They were quick and easy to make.  Its the gravy which makes them so fabulous.



In all truth you could use frozen cooked meatballs (and I have on other occasions) and they are every bit as delicious.  I've even used the ready cooked Swedish meatballs you can buy at the shops with excellent results.



The gravy goes together really quickly and is absolutely delicious.  If you are using ready made meatballs, this makes for a great store cupboard meal!  You can have it on the table in less than half an hour!



And it doesn't heat up the kitchen at all.  In fact, if you use frozen mash (which I do more often than not now.  I'll give you my tips below) it has to be one of the fastest and most delicious comfort meals ever.



Tender meatballs in a flavourful onion gravy . . .  served with creamy mash and veg.   Nobody's complaining!  Everybody's happy!

*Salisbury Meatballs*

Serves 4

Printable Recipe 

This is a delicious stove top entree that is a real family pleaser.  Tender, delicious meatballs in a fabulous gravy.  Mashed potatoes go very well.   

For the meatballs:

2 pounds extra lean beef mince (ground beef)

2 heaped dessertspoons of dried bread crumbs (about 1/4 cup)

1 TBS tomato ketchup

1 tsp Worcestershire sauce

1/2 tsp salt

1 tsp ground black pepper

1/4 tsp garlic powder (not salt)

1 tsp onion powder (not salt)

oil for frying

(If you want to save calories and fat, you can bake in a hot *220*C/425*F/ gas mark 7 for about 10 minutes until browned. 
Just shape the meatballs and place on a baking tray which you've sprayed with some low fat cooking spray.) 

For the gravy:

2 TBS butter

1 large cooking onion, peeled, cut in half and then thinly sliced into half moons

1/4 tsp garlic powder (not salt)

2 cups hot beef stock

2 TBS plain flour (all purpose)

1 TBS tomato ketchup

1 TBS BBQ Sauce

black pepper and salt to taste  

Mix all of the meatball ingredients  together to combine well.  Shape into 1 inch balls.   Heat a bit of olive oil in a large skillet over medium high heat.  Add the balls and brown them on all sides.  Alternately they may be baked in the oven.  This is what I usually do.  (See above in the ingredients list.) 

Melt the butter in a saucepan.  Add the onions.  Cook, stirring frequently, over low heat until the onions are softened and translucent.  Season with the garlic power and salt and pepper.  Whisk in the flour.  Cook for one minute.   Add the beef stock slowly, whisking constantly, until the sauce begins to bubble and thicken.  Whisk in the ketchup and BBQ sauce.   Drop in the meatballs.  Simmer for about 15 minutes, until the gravy has thickened nicely and the balls are cooked through and tender. 

Serve hot with mashed potatoes or rice.



Frozen mash is a great ingredient to have in your freezer.  At £1 a bag in most shops, you can't make mash from scratch for the same cost!  And it's real mash made from real potatoes, not instant mashed potatoes.   I add a few special things to make it taste even better.  You can stir in a bit of sour cream, grated onion and a TBS of butter and you have a mash made in heaven.  I like to thin it out a bit with some milk as well, so it's not so thick, but that's a personal preference.  You can beat grated cheese into it, whatever.  It's a great storecupboard ingredient!

Bon Appetit!

Turkey Hot Browns

These sandwiches make for a nice light and healthy supper when it gets too hot to cook, or when you are starving at the end of the day and can't be asked to cook.  Not only are they quick and easy to make, but they are diabetic friendly also!

 

I adapted the recipe from one which I found on the Mr. Food Everyday Diabetic Recipes site.  It is low in fat and calories and is really quick and simple to make.



I didn't have exactly the same ingredients that were called for on the Mr Food page, so I subbed the best that I could.   I used a Polish Rye and Sunflower Seed bread, which is really good. Dense and filled with flavour and lovely sunflower seeds.  It was perfect!



I also couldn't get the thinly sliced turkey breast meat, at least not at a price I wanted to pay, but I got some roasted turkey pieces which were the equivalent weight and were a nice thickness, so I went with them.  (They were also on for only £1 a pack, so two packs did the job!)



I opted for the Kerry Low Low mix of mozzarella and red medium cheddar, which is low in fat and it worked very well, and I totally forgot the bacon bits. We didn't miss them.



I served them on a bed of baby rocket leaves for extra colour, flavour and a few more vitamins and they were absolutely delicious!   I can see me putting these on my week's rotation over the summer months.  Enjoy!

*Turkey Hot Browns*

Serves 4

Printable Recipe 

Delicious open faced sandwiches which are low in fat and diabetic friendly, and yes, delicious!  Grab your knife and fork!   

4 slices of whole wheat bread toasted

(I used Polish rye and sunflower seed bread)

4 tsp low fat garlic herb and cheese spread

1/2 pound sliced deli turkey breast

1 fresh tomato, sliced thinly

8 TBS low fat cheddar/mozzarella mix grated cheese

(I used the kerry low low) 

To serve:

several handfuls of baby rocket leaves

(baby arugula) 

Preheat the grill or broiler to high.  Place the toasted bread onto a baking sheet. Spread each slice with 1 tsp of the low fat garlic herb and cheese spread. Place the Tomato slices on top of the cheese spread.  Top with the turkey , dividing it equally amongst the slices.  Top each with 2 TBS cheese.    

Place under the broiler for 2 to 3 minutes until the cheese is melted.   Place a small handful of rocket leaves on each of four plates.  Place one toasted sandwich on top of each and serve immediately.



Bon Appetit!

A Fruity Chicken Salad with Crunch

I was looking to make us a delicious lunch today, that was not only scrumptious, but also fairly healthy.  Todd and I both are on medication for high cholesterol and I am a diabetic, so eating healthier is the order of the day around here most days.  It  is a real pain getting older, but then again its a blessing as so many people don't get the chance to do just that.




This means using low fat ingredients, and avoiding butter, cheese and fatty meats. No frying etc. You know the drill. Boring . . . when you take the fat and fun out of food, you also take out a lot of the flavour. You have to get it back in there somehow . . .



Going low choleserol is not an easy change to make when you have a man who loves buttered toast with cheese in the evenings, and tinned corned beef sandwiches on buttered bread for lunch.



I had a jar of mostarda di frutta that I had picked up at the store probably about six months ago. A pricey little item, and something that I had not yet used. I also had some cooked chicken bits that I wanted to use up, so today I decided to make him a somewhat healthy chicken salad for his lunch.



I used lots of celery and toasted pecans for crunch. I thought the mostarda di frutta would add some interest and a bit of hot sweetness to the mix. It was a fabulous addition . . . I used the plum and orange. I only added a minimum of mayo, and I used the ultra low fat version at that . . .



We were very pleased with the results. Todd really enjoyed this. Of course you could add not so good for you ingredients . . . like chopped grilled bacon or chopped hard boiled egg . . . but in this instance we didn't really miss them.



Chopped apple is also very good in this, or even chopped mustard pickle or chutney.



*Chicken Salad*
Serves 2
Printable Recipe

A delicous chicken salad, filled with flavour, crunch and little surprises!

For the salad:
250g package of cooked chicken breast bits
(about 2 cups)
2 stalks of celery, washed, trimmed and chopped
2 spring onions, washed, trimmed and chopped
a small handful of pecan nuts, toasted and chopped
two fruits from a bottle of mostarda di frutta, chopped
a drizzle of the syrup from the bottle
several dollops of mayonnaise
salt and black pepper to taste

lettuce leaves for serving
a few toasted pecans for garnishing

If your chicken is in large bits, cut it into smaller bits, about 1/2 inch cubes. Place into a bowl along with the remaining ingredients, adding only enough mayonnaise to moisten. Cover and chill until ready to serve. Arrange some lettuce leaves attractively on two chilled salad plates. Divide the chicken salad equally between the plates, placing it on top of the lettuce leaves. Garnish with some chopped toasted pecans if desired.

Note - this also makes a delicious sandwich filling. If you cannot get the mostarda di frutta you can use mustard piccali, if you wish, or you can use a half of an apple, cored and chopped. Leave the skin on for colour. This adds a touch of sweet and crunch.

Bon Appetit!

Happy Feasting with Larder Fair

I hinted about it the other day, but today I wanted to tell you all about Larder Fair.  Larder Fair is the UK's 1st Flexible Craft Food Subscription.  Larder Fair is an online Farmer's Market.  I don't know about you, but I enjoy a good boo around a Farmer's Market, and perusing all of the products available, many of which you won't see anyplace else.  Larder Fair supports small suppliers from across the UK by paying them quickly and taking over some of the selling, whilst still giving those who join Larder Fair full choice of the range available at a time which suits them individually. Your money is converted into credit for you to spend freely. You pick the products and the time that suits. We can collectively fund small, independent suppliers and reserve the pick of the crop. In short, ‘Exclusive Fare at Fair Prices’."

I was invited to receive one of their boxes and write about the experience.



The order arrives in a special box using recycled wool as the insulation, it had a bit of a "farm" smell, but its totally biodegradable and compostable, and I have to say everything inside was still well chilled, which I thought was great.  Apparently you can bury it in the garden and give your tomato plants a boost!

I was quite pleased with the delivery actually.  It arrived in a timely fashion and everything was still chilled and I had no fears at all with the temperature of the food included.



There was also bio-degradable shavings in the box as an added protection.  There have been so many times with other delivery services where I have received a box and something inside has been crushed by heavier articles, or broken open, etc.  There was none of this.



 I have to say the food included was A- M - A - Z - I - N - G!

Totally amazing.



Affording me the opportunity to try some really delicious quality ingredients!



Nduja, handmade in Hackney, by Bland Hand Food. Nduja is a type of spreadable chorizo. Smooth in texture and flavour with a healthy amount of paprika, chilli flakes and seasoning.  It wasn't anything I had ever seen or heard of before and I have to say it has been delicious spread on hot crisp toast.  Fabulously tasty!



 Lord of the Hundreds by Buchanan's Cheesemonger.  Oh my word . . . this is delicious cheese.



Crumbly and rich with little calcium crystals.  I found myself sneaking into the refrigerator just for a little crumbly bit.  Shhh . . .  don't tell Todd.  ☺



Traditional Biltong from Gloucester Biltong.



I was a little bit concerned that we would have a difficult time eating this, as we have old gnashers, but it was soft, tender and very delicious.



Gravlax, booze cured in Camberwell, with lemon and pepper notes and just the faintest whisper of Ale.  Very nice.  So nice, I didn't get a photo of it.  Sorry.  Tasty. Tasty.



Graceburn British Feta, from the Blackwoods Cheese Company.  Oh.  My.  Goodness.  Easily some of the best Feta Cheese I have ever eaten.



This is what we had on our Greek Tacos the other day.  It was fabulous.  Rich and tangy, with a hint of garlic . . . creamy and delicious.  Easily a favourite with us both.



I wasn't quite sure what type of Saucisson this was as any label, or tag was not on it.  But whatever it was Todd said it was quite delicious.  (I didn't actually get to try any of this one.)



 Answell Cured Sausage by Crowne and Queue.  This was delicious with hints of Black Pepper, Black Currant and beer, rich complex flavours.  Very nice.



Boksburg Blue Cheese Crackers,  made in Wales by CNWC Crackers.  Crisp and moreish.   I could eat these all on their own.  (And have been!  Glutton that I am.)



Fruition Spicy Tomato Ketchup



Fruition Plum & Vanilla Compote

Both products by Fruition.  The ketchup is nice and spicy.  Perfect with fries.  And the compote is lovely in the morning with some Greek Yogurt.

 

Dried Shiitake Mushrooms.  These have gone into my store cupboard for something special.  From The Mushroom Garden.  I will look forward to doling these out in small amounts when I really want to add a special touch to meat pies,sauces, or soups.  Yum!



And a final little treat to enjoy on my morning Elevensies with my hot cup of chocolate.  Honey, Lemon and Ginger Biscotti from the Great British Biscotti Company. Oh, I do love Biscotti very much.

 

What a beautiful lunch some of these ingredients made on the day after the box arrived, with a little tidbit of most of the ingredients we received and the addition of some olives and pickled beetroot.   Todd thought he had died and gone to heaven!

 I really liked that all of the items were produced here in Britain and I was really impressed with the quality and choice.

How it works:

1.  You join the Larder Fair Community
2.  Larder Fair pays the producers a fair price and reserves the pick of the crop.
3.  You, as a member of the community, browse and order what and when you fancy.
4.  It gets delivered to you when and as you want it and you get to enjoy a delicious feast of your choosing.

By joining and paying a small amount each month you will encourage their suppliers/producers to grow and have your credit available to spend at a time that suits you.



Tom and Ben started this company inspired by their mutual love of good food, and  their desire to enjoy, share and try interesting products made by like-minded individuals, who demonstrate a pride in their food. With no waste, you receive only the things which you want to try and to use and enjoy. 

Works for me.

To find out more do check out their webpage at www.larderfair.com .

Many thanks to Ben and Tom for sending me this box and affording me the opportunity to sample their goods.  Colour me well impressed.

Note - Although I was sent an assortment of products to try free of charge, I was not required to write a positive review.  Any and all opinions are my own.  Simply put, the products on offer are of exceptional quality, and all were produced here in the UK.  That was a big plus for me. The packaging is fabulous, environmentally sound and ecologically ideal, and the price and concept a very fair one.  All plusses.  I wish them well on this venture.

Sweet Corn Muffins

Sweet Corn Muffins are the perfect addition to suppers like that delicious White Chicken Chili I showed you yesterday!   Corn and chili are a marriage made in heaven, don't you know!



These are beautiful muffins  . . .  moist and stogged full of lovely corn flavours  . . .



Both from the cornmeal which is used in the recipe and the bits of sweet corn niblets that stud them throughout . . .



 These are incredibly moreish.   So good that you won't even want to spread any butter on them. They don't need it.



They are delicious all on their own.  They were perfect with this chili. You are going to love them!

 

*Sweet Corn Muffins*

Makes about 1 1/2 dozen medium muffins

Printable Recipe 

Moist and stogged with chewy bits of corn, these are delicious with soups and stews.  Try them with chili for a real taste treat! 

280g of plain flour (2 cups)

170g of cornmeal (1 cup)

1 1/2 tsp baking powder

1 tsp bicarbonate of soda

2 large free range eggs

145g of caster sugar (3/4 cup)

125g butter, melted (1/2 cup)

90g sour cream (3/4 cup)

125ml of milk  or cream (1/2 cup)

1 400g (15 ounce) tin of sweet corn, drained 

Preheat the oven to 225*C/425*F/ gas mark 7.  Butter several muffin tins very well.  Set aside.

Whisk the dry ingredients together in a large bowl.  Whisk together the liquid ingredients together in another bowl.  Stir in the drained corn.   Add all at once to the dry ingredients and stir together just to moisten.  Spoon into the prepared muffin tins, filling them just to the tup.  Bake at 225*C/425*F/ gas mark 7 for five  minutes, then reduce the oven temperature to 180*C/350*F/ gas mark 4 and bake for an additional 13 to 18 minutes, or until a toothpick inserted into the centre comes out clean.  Serve warm.



Bon Appetit!