Greedy Gourmet https://www.greedygourmet.com Food & Travel Blog - Always thinking of the next meal Fri, 17 Nov 2017 10:38:31 +0000 en-GB hourly 1 Smoked Haddock Remoulade https://www.greedygourmet.com/recipes-for-diets/pescatarian/smoked-haddock-remoulade/ https://www.greedygourmet.com/recipes-for-diets/pescatarian/smoked-haddock-remoulade/#comments Fri, 17 Nov 2017 10:24:48 +0000 https://www.greedygourmet.com/?p=21722 In England, Christmas dinner revolves around turkey or glazed ham. Would you ever consider cooking fish for Christmas? This healthy protein is definitely underestimated when it comes to classic holiday dishes. As a fan of fish, I recommend you trying this smoked haddock remoulade this Christmas, whether it be for breakfast on Christmas day, during...

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In England, Christmas dinner revolves around turkey or glazed ham. Would you ever consider cooking fish for Christmas? This healthy protein is definitely underestimated when it comes to classic holiday dishes. As a fan of fish, I recommend you trying this smoked haddock remoulade this Christmas, whether it be for breakfast on Christmas day, during cocktail hour or as a starter to the main dinner event. The smoked haddock remoulade has a beautiful balance between creaminess and acidity, along with the right amount of crunch from the toast. Best served fresh, this recipe makes for an excellent starter.

Did you know that some cultures in Europe eat fish especially during Christmas time? Central and Eastern European cultures have a long-standing tradition to eat fish as a part of Christmas dinner. According to superstition, eating fish on Christmas Eve will bring you much luck in the New Year, so people even resort to keep a fish scale in their wallet just for the purpose of good luck! If you decide to make the smoked haddock remoulade, perhaps you can try this as well and see how your luck pans out.

Haddock Remoulade Smoked

best selling French cookbooks

Smoked haddock remoulade with Lock Fyne

Today, it can be challenging to find high quality fish in supermarkets. When was the last time you cooked with a quality cod or haddock? This is where Loch Fyne saves the day! Not only does this restaurant specialise in seafood with an extensive menu, but you can also buy the raw ingredients to take home to cook. Until now I never knew you could do so!

Loch Fyne’s history spans back 40 years. Founder Johnny Noble set up his first oyster bar on the shores of the Loch Fyne in Scotland. At first, he specialised in the sale of oysters but soon Loch Fyne expanded its offering to other types of shellfish and fish. The business quickly gained momentum and its reputation for excellent produce grew. Today, there are more than 35 Loch Fyne Restaurants providing fresh, sustainably sourced, flavoursome food.

Chelmsford Loch Fyne

So, they’re in a pretty good place to gives us tips on how to win over our guests this Christmas with amazing fish. Especially with delicious fish courses, like the smoked haddock remoulade. According to Gary, the Head Chef at Loch Fyne, this tempting treat will go down well with your guests. It’s also packed with health benefits such as strengthening your immunity, improving the brain function and reducing stress. Now there’s a few facts for the dinner table! Don’t forget – you can buy your fresh haddock directly from your local Loch Fyne restaurant.

Just check out how I am buying fresh haddock in the video! What an amazing experience. I know where I’ll be getting my fish from now on! To find out more about Loch Fyne, please visit their homepage.

Seafood Restaurant Loch Fyne

 

about haddock

Haddock is one of Britain’s favourite fish, especially when it comes to fish and chips. Haddock is a white fleshed, saltwater fish from the North Atlantic Ocean. It is a relatively small fish, ranging from 0.9 to 1.8 kg in weight. Silver or white in colouring on the outside, it has a long black line going along its side. Fishermen use this black line to differentiate the haddock from the rest of the fish found in the Atlantic. The alternatives to haddock are other white fleshed fish. The best alternative is cod as it is very similar in terms of texture.

Preparing Fish Chef

Is the fish fresh?

Since this smoked haddock remoulade is about using the best quality fish, you should only use fresh haddock. You can easily determine its level of freshness by looking whether the fillets are firm and hold well together. On the other hand, if the fillets are chalky, then this means that the fish is old. If you’ve got a nice piece of fresh haddock, you can smoke it. If you decide to smoke the haddock yourself, the haddock might change its colour from white to pale yellowish, just like every other smoked fish.

Haddock Remoulade Prep

prepare and season

I believe every remoulade is different as a result of its chef. It all depends on how the mixture is seasoned. With the smoked haddock remoulade for example, you can choose not to add as much dill. Some people find dill too overpowering and fragrant. They say, you either love this herb or your hate it, much like cilantro.

The same goes for adding the lemon juice. If you add too much, your smoked haddock remoulade can be too acidic and the flavours out of balance. I suggest adding small amounts of lemon juice bit by bit until you reach the desired flavour. Don’t forget to season with a pinch of salt and pepper. Some people also add a bit of smoked paprika for some sweetness, but this is completely optional.

Fish Starter Together Putting

the toast

This is where you can be creative. You can serve the smoked haddock remoulade on any type of toast. Whether it be white bread, whole-grain, or even gluten-free bread. The choice is yours. You can also go carb-free and serve the smoked haddock remoulade on a slice of red pepper or simply on salad leaves.

Capers work well but everything you add at this point should be tweaked to your preference. Finely slice some baby cucumber and toss in some watercress leaves. You can also use sweet pea leaves for more sweetness.

Starter Fish

You can view the authentic recipe for Celeriac Remoulade here. Fancy more haddock? Check out Smoked Haddock Chowder!

GIVEAWAY

This week two lucky readers can win a Loch Fyne Fish Hamper, comprising Gin Infused Smoked Salmon, Arran Kilbride Cheddar, Chrystal’s Shortbread and Strawberry and Champagne Jam. Entering is easy, just follow the instructions below.

Competition Question: What is your favourite haddock recipe?

a Rafflecopter giveaway

HELP

  • Here you can find a tutorial how to enter with Rafflecopter.
  • If your form is not showing, try refreshing the page.
  • Complete the form, otherwise your entries will not count.
  • Make sure the mandatory entries (e.g. leave a blog comment) are completed first.
  • Don’t forget to come back daily for extra entries via Twitter.

If you’re viewing this post by email, please come to the actual webpage to enter.

 

Haddock Remoulade Smoked

2 votes

Print

Smoked Haddock Remoulade

Prep 20 minutes

Cook 10 minutes

Total 30 minutes

Servings 6

Author: Michelle Minnaar

Ingredients

  • 450g (1lb) undyed, naturally smoked, boneless, skinless haddock fillets
  • 250ml (1 cup) milk
  • 150g (5oz) mayonnaise
  • 30ml (2 tbsp) chopped dill
  • 60g (2oz) spring onions –finely sliced
  • 1 lemon, juiced
  • salt and pepper, to taste
  • 30g (1oz) lilliput capers, drained
  • ½ cucumber, washed and thinly sliced
  • 30g (1oz) watercress, leaves picked and washed
  • 6 slices bread, toasted

Instructions

  1. Poach the haddock in the milk by bringing it to the boil. Simmer for 5-8 minutes or until cooked, then remove the fish from the pan. Set aside and wait for it to cool.
  2. Remove all the bones and skin, if needed, then flake the fish into little pieces.
  3. In a bowl, mix the mayonnaise, lemon juice, dill, spring onions and seasoning to form the sauce.
  4. Add the fish and stir in gently, careful not to make the mixture mushy. Refrigerate until required.
  5. Divide the remoulade equally between the toast.
  6. Sprinkle over the capers then arrange the cucumber and watercress leaves on each plate.
  7. Serve with a glass of chilled chardonnay.

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 247

% Daily Value

Total Fat 10.7g

16%

Saturated Fat 1.9g

10%

Sodium 865mg

36%

Total Carbohydrates 16g

5%

Dietary Fiber 1.3g

5%

Sugars 4.9g

Protein 23.3g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Haddock Remoulade  Smoked

P.S. This is a sponsored post.

T&Cs Hamper Competition:
1. The competition is open to all UK residents aged 18 and over (except employees and families of the Promoter and its affiliate companies, agencies and anyone professionally connected with the promotion).
2. Entries will close at 8pm on 18th December. The winner will receive a Loch Fyne Hamper to the price of £23.
3. An Eligible Participant will be automatically entered into the Promotion if they: complete the stated task that has been requested in the copy before the requested end date.
4. One winner will be chosen at random from eligible entries.
5. Only one entry can be made per Eligible Participant; additional entries made by the same Eligible Participant will not be accepted.
6. All valid entries will be entered into a prize draw for a chance to win the Prize. A single Prize winner will be chosen at random from all qualifying entries within 10 days of the Closing Date.
7. Full details of the prize will be supplied to the winner following notification.
8. Any personal data provided by, and relating to, the Entrants will not be disclosed to a third party without the individual’s consent. Personal data relating to Entrants and their nominee will be retained by the Promoter for a reasonable period after the Competition closes to assist Promoter to operate competitions in a consistent manner and to deal with any queries on the Competition.
9. The winner’s name will be announced on the Loch Fyne competition post.
10. After being contacted on the wall post, the winner has 28 days to claim the prize, otherwise the winner will automatically forfeit the prize.
11. The Promoter reserves the right to amend, terminate or temporarily suspend this promotion if, in its absolute discretion, it considers it necessary to do so, save that the Promoter shall not exercise this right unreasonably.
12. The Promoter reserves the right to exclude any entries which it believes to be fraudulent or based on misconduct.
13. The Promoter and their agents accept no responsibility for difficulties experienced in submitting an entry to this promotion.
14. This promotion and these terms are governed by English law and subject to the exclusive jurisdiction of the English Courts.
15. Entrants are deemed to have accepted these terms and conditions by participating in this promotion. Promoter: Loch Fyne, Sunrise House, Ninth Avenue, Burton upon Trent, Staffordshire DE14 3JZ

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Risalamande https://www.greedygourmet.com/recipes-for-diets/vegetarian/risalamande/ https://www.greedygourmet.com/recipes-for-diets/vegetarian/risalamande/#respond Thu, 16 Nov 2017 09:52:48 +0000 https://www.greedygourmet.com/?p=21674 Risalamande is one of those pudding recipes that gets rice lovers giddy with excitement. This delicious, creamy dessert is beautifully balanced with a fruit sauce of your liking. You can best enjoy the risalamande served hot, but I also like it cold. I recommend having a dessert wine or a bottle of port at hand...

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Risalamande is one of those pudding recipes that gets rice lovers giddy with excitement. This delicious, creamy dessert is beautifully balanced with a fruit sauce of your liking. You can best enjoy the risalamande served hot, but I also like it cold. I recommend having a dessert wine or a bottle of port at hand with this recipe. Especially, if you have guests over and you want to finish your dinner with a big finale. Risalamande is definitely a holiday dish that gets you into the Christmas spirit. You might have come across it if you traveled through Denmark and other Scandinavian countries. I hope you enjoy making this risalamande and let me know which fruit sauce you went for.

Risalamande

best selling Danish cookbooks

Risalamande with Harrods Luxury Christmas Hampers

Tis’ the season of Christmas hampers! What better Christmas hamper to receive than from Harrods? I’ve received the Belgravia Christmas Hamper which comprises a selection of delicacies from the Harrods’ Food Halls. Packed into a traditional wicker basket, The Belgravia boasts fine wines, chocolate selections, jams, chutney, cake, Christmas pudding and more. In other words, everything inside the hamper is a luxurious delicacy and I could use so many things with the risalamande. You can check out the selection of Harrods Luxury Christmas Hampers here. As you can see, you can select a Luxury Christmas Hamper that suits you best! What better way to spoil your friends and family during these holidays?

Hamper Harrods

Xmas Harrods

Preserves Harrods

Did you know that Harrods Luxury Christmas Hampers have a long history in England? The Luxury Christmas Hamper has been on the market since 1894. It all started out with 9 varieties, and by 1930, there were up to 27 options of the Luxury Christmas Hamper available! What’s most astonishing is that Harrods provided these hampers as gifts for men on active service and prisoner-of-war during both WWI and WWII. What a wonderful way to honour and reward our countrymen at the front. By 1984, Harrods Hampers became so popular that more than 3000 Hampers we sent overseas during Christmas time.

Wine Basket Harrods

 

Luxury Jams

As you can imagine, picking out what to cook with first was a tough decision for me. Everything looked so delicious in the Belgravia Christmas Hamper! In the end, I went for the luxury jams and preserves.

In terms of luxury jams and preserve, I received:

  • Gooseberry and Elderflower Preserve
  • Raspberry and Rose Tea Jam
  • Strawberry, Pepper and Vanilla Jam

However, you can find alternatives here. Personally speaking, to respect the original recipe of the risalamande, I would go for the Black Cherry and Plum Preserve. The traditional recipe calls for using a cherry sauce or compote of a sort as a topping.

Jam Raspberry

what is risalamande

Risalamande was originally derived from the French ‘riz a l’amande’, which stands for rice with almonds. It is a sort of a milky rice pudding, stirred slowly and then mixed with lots of whipped cream and fresh vanilla. Some people top the risalamande with almonds, however the traditional way is to mix it in the pudding. Next, you should serve it with a Danish cherry sauce ‘kirsebærsovs’ on top. So, as you can see, risalamande is a Danish recipe. It’s traditionally served for Christmas. In fact, every house in Denmark is bound to serve risalamande on Christmas Eve. It’s an absolute must! However, it’s not unusual to eat it throughout December. Especially at social gatherings with family and friends.

Rose Preserve Raspberry

the almond quest

There is actually a little game built into this dish that you can try out as well. In Denmark, they put one entire almond into the serving bowl. Whoever gets the almond in their portion wins a prize. Usually, some sort of chocolates. Also, part of the fun in this little game is to not reveal right away if you get the almond. This way the others at the table will have to go for second portions and keep looking for the almond. If you go for this tactic, you must be careful not to chew into the almond. If you can’t present the whole almond intact you can’t claim the prize! Usually, people literally get quite fed up. Try it out with your friends and family; the kids will get a kick out of it.

Pudding Rice

types of rice

Overall, the type of rice you select from making this risalamande is crucial. If you don’t choose the correct rice, you won’t achieve the right consistency. Here’s a short explanation about the different types of rice, so you don’t choose the wrong type. In short, please don’t use these under any circumstances:

  • Basmati – too fragrant and wrong texture
  • jasmine – too fragrant
  • easy-cook rice – too mushy
  • brown rice – wrong texture and colour
  • Arborio rice – too creamy and thick in texture

You can use long-grain rice, but I fully recommend finding a special type of rice that is used for rice pudding or desserts, called pudding rice. Short grain white rice will also do.

Almonds Rice Cream

add more flavour

What’s best about the risalamande is the creamy, vanilla goodness. Should you use vanilla essence or vanilla beans? Personally, I always recommend using fresh vanilla beans. It’s quite therapeutic slicing the vanilla bean open and scraping out the seeds. The smell of the fresh vanilla comforts me and makes me impatient for the end result. Here’s how to extract vanilla bean seeds. Take the tip of a sharp, pointy knife and run it down middle of the bean. Use your fingers to spread the opening. Take the tip of the knife and scrape as much as you can. Don’t leave out any corners. Generally, there are a lot of vanilla seeds hiding in the sides. You can add as much vanilla into your risalamande as you want. If you haven’t found any fresh vanilla, just use vanilla essence.

Raspberry Risalamande

The same principle goes for the amount of almonds you put it. I like to use skinless, flaked almonds. Make sure you crush them properly. Add as much as you want.

Once the risalamande is ready, use any type of fruit sauce as topping. The traditional recipe calls for cherry sauce. However, you can choose any type of jam. I would recommend a sauce with a more acidic fruit to complement the sweetness and creaminess of the risalamande.

Xmas Dessert Harrods

For more traditional rice and almond desserts, check out Thai Mango Sticky Rice and Canarian Bienmesabe.

 

 

Risalamande

Prep 15 minutes

Cook 30 minutes

Total 45 minutes

Servings 6

Author: Michelle Minnaar

Ingredients

  • 250ml (1 cup) pudding rice
  • 1ℓ (4 cups) milk
  • 1.25ml (¼ tsp) salt
  • 1 vanilla bean, scraped [optional]
  • 120g (4oz) toasted, flaked almonds
  • 60ml (4 tbsp) caster sugar
  • 500ml (2 cups) double cream, softly whipped
  • 180ml (⅔ cup) raspberry jam
  • 18 raspberries, washed
  • Fresh mint leaves, for garnish

Instructions

  1. Make the rice pudding first by getting the rice, salt, vanilla and milk to a slow simmer in a large pot. Be careful not to let the milk boil over or burn the rice. Don’t let a crust/skin form at the bottom either, which means you need to give it a frequent stir as a preventative measure.
  2. After about 30 minutes the rice should be cooked. Remove from the heat and let it cool down completely. The rice can be placed in the fridge overnight.
  3. Stir the sugar, cream and almonds into the rice until well mixed, then divide the pudding between 6 bowls.
  4. Top with jam, mint and more almonds if you wish.

Recipe Notes

  • Traditionally, the rice is served with a cherry sauce, so this is Greedy Gourmet’s twist on this classic Danish Christmas recipe.
  • If you calorie conscious, halve the amount of cream used and proceed with the recipe.
  • Do you have a favourite fruit? Substitute the raspberry or cherry with your favourite fruit and its jam. Have fun!

Courses Dessert

Cuisine Danish

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 594

% Daily Value

Total Fat 32.6g

50%

Saturated Fat 19.6g

98%

Sodium 109mg

5%

Total Carbohydrates 72.3g

24%

Dietary Fiber 4.4g

18%

Sugars 30.7g

Protein 6.3g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Risalamande

P.S. I received this hamper but all opinions are my own.

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Denningvleis https://www.greedygourmet.com/recipes-for-diets/omnivore/denningvleis/ https://www.greedygourmet.com/recipes-for-diets/omnivore/denningvleis/#comments Tue, 14 Nov 2017 09:41:39 +0000 https://www.greedygourmet.com/?p=21633 Denningvleis is a dish that definitely showcases just how delicious South African cuisine is. Some people say that this dish has become a bit forgotten, so now it’s high time to bring it back! Denningvleis is a South African lamb stew with a mixed spice marinade from Cape Malay influence. Its taste bounces between sweet...

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Denningvleis is a dish that definitely showcases just how delicious South African cuisine is. Some people say that this dish has become a bit forgotten, so now it’s high time to bring it back! Denningvleis is a South African lamb stew with a mixed spice marinade from Cape Malay influence. Its taste bounces between sweet and sour as a result of the tamarind used. Nowadays, people use vinegar or lemon juice instead. However, back in the day denningvleis was used for medicinal purposes to increase acidity levels in the body.

Traditionally, you’ll find it in South African homes on very special occasions and family celebrations. The term ‘denningvleis’ came from the Javanese word for meat of the water buffalo -‘dendeng’. Combined with a side of rice and some roasted vegetables, this dish will send you on a South African adventure. Before you get on with this recipe, make sure to double check whether you’ve got all the spices at home.

Denningvleis

best selling South African cookbooks

Denningvleis with PGI Welsh Lamb

With lamb being the center piece of the denningvleis, you’ll want to get a high-quality piece of meat. What better protein to use than a superior quality lamb from Wales? More specifically, the PGI Welsh Lamb is known for its exceptional quality and farming excellence over the years. ‘PGI’ – a term granted by the European Commission, stands for Protected Geographical Indication.

This certifies that the lamb is born in a unique terrain which uses pure ingredients to produce this special Welsh lamb. Imagine, sweet spring water, luscious green grass and clean air. Perfect conditions for sheep that give them that unique premium taste. If you’ve had PGI Welsh Lamb before, you’ll know exactly what I’m talking about because the taste is on a whole other level.

Hundreds of years of farming traditions have been dedicated to the PGI Welsh Lamb husbandry. It has had centuries of perfecting farming traditions for crafting perfect landscapes, suitable for rearing lamb and cattle. With heavy rainfall in Wales, it creates the perfect conditions for luscious Welsh grass which the cattle and sheep feast on. Therefore, the PGI Welsh Lamb has its own unique taste. Quality is definitely the way to go. To find out more information about PGI Welsh Lamb and why it is superior in terms of quality, please visit this site.

Chump Chops Lamb

 

Selecting the lamb

Once you’ve decided to go for top quality such as PGI Welsh Lamb, next you’ll have to consider the cut. Most people are not so keen on using lamb because they think it’s too expensive. No worries, you can use cheaper cuts of lamb for the denningvleis. The ideal type of cuts are shoulder chop, loin chop, ribs, rack of lambs, chump chops, stewing lamb and shanks. Lamb is very versatile when it comes to cooking with and that’s the beauty of it.

Lamb Stew South African

However, for maximum flavour for the denningvleis, I would recommend using cuts with a bone in for extra flavour. I used chump chops but you can buy stewing lamb if you don’t like to fiddle with the bones. You can even use lamb shanks. The bones can be reused afterwards to create  a broth or delicious gravy.

Lamb Stew Tangy

South African cuisine

South African cuisine is one of those cuisines which you can trace back to many cultures. This is the result of years of European colonisation from the Dutch, German, French and British around the 17th century. However, you can also credit the indigenous people, Sotho and Nguni, for their heavy influence in South African cuisine. Before South Africa was colonised they used a wide range of ingredients. These include leaves, wild plants, game, fruit, nuts, spices, fermented milk and bulbs.

Once the Dutch East India Company came into the picture with their refreshment stations for their ships, they influenced the region for more than 150 years. The Dutch introduced spices such as nutmeg and cinnamon and the deep-frying technique to produce the infamous ‘vetkoek’.

Boerekos

Once the South African trade routes became popular, it was common for Europeans to bring Indo-Asian servants with them on these journeys. Hence, you’ll find a lot of Indonesian influence in the South African cuisine with the use of curry spices. The Indo-Asians became an ethnic group called the Cape Malays, with their very own cuisine. Today, the Cape Malays still continue to have an influence in traditional South African dishes such as the denningvleis.

The French brought in jams, preserves and most importantly wine! Today, South Africa is known for its superior quality wine. The Germans brought sausages and ‘boerewors’, a type of farmers sausage, was born. Post 17th century, the Dutch, Germans and French formed a nation and became known as Afrikaners. Later on, the Afrikaners started taking advantage of the delicious meat and wild game, essentially making meat the center of any dish. As you can see, South African cuisine has many influences and that’s what makes it so exciting!

South African

serving

It’s very common to serve the denningvleis with rice. To keep things traditional, I served the denningsvleis with ‘geelrys’ – a South African yellow rice with spices and raisins. No meal is complete without greens, so I also served ‘boereboontjies’ – green beans mashed with potato and onions. Top the plate off with some coriander or parsley for additional flavour. A lovely red wine will complement the denningvleis beautifully. Enjoy!

For more lamb recipes, check out:

Indian Roast Leg of Lamb

Grilled Curried Lamb Chops with Apricots

GIVEAWAY

This week one lucky reader can win a selection of Seed and Bean chocolates.

As the clocks have gone back and the days are getting darker, I have this amazing Dark Chocolate Hamper to give away from organic chocolate company, Seed and Bean, to one lucky reader.

Delicious delights await within the Seed and Bean’s Ultimate Collection hamper. All the chocolate is made in England in small scale batches using the best Organic and Fairtrade ingredients. Seed and Bean can be quite daring with ingredients and offer many flavours rarely tried such as Lavender and Fennel. This hamper contains 12 chocolate bars within a lovely wicker basket, perfect for keeping in a cool dark (secret) place for all your favourite chocolates.

Seed and Bean have an amazing selection of flavours, 23 in fact, and you can purchase them via their webstore and the lovely people at Seed and Bean have given all you lovely people a free bar of chocolate with any order that you place by putting greedy gourmet in the checkout.

Entering is easy, just follow the instructions below.

Competition Question: What is your favourite South African recipe?

a Rafflecopter giveaway

HELP

  • Here you can find a tutorial how to enter with Rafflecopter.
  • If your form is not showing, try refreshing the page.
  • Complete the form, otherwise your entries will not count.
  • Make sure the mandatory entries (e.g. leave a blog comment) are completed first.
  • Don’t forget to come back daily for extra entries via Twitter.

If you’re viewing this post by email, please come to the actual webpage to enter.

 

Denningvleis

1 vote

Print

Denningvleis

Prep 15 minutes

Total 15 minutes

Servings 8

Author: Michelle Minnaar

Ingredients

  • 1.5kg (3lbs) Welsh lamb chump chops, cut into smaller chunks
  • 30ml (2 tbsp) oil
  • 3 large onions, chopped
  • 4 garlic cloves
  • 6 whole cloves
  • 5ml (1 tsp) allspice
  • 5ml (1 tsp) ground nutmeg
  • 5ml (1 tsp) mustard seed
  • 3 bay leaves
  • 7.5ml (1½ tsp) salt
  • 60ml (4 tbsp) tamarind paste
  • 30ml (2 tbsp) brown sugar
  • 250ml (1 cup) water

Instructions

  1. In a large ovenproof casserole, fry the chops in the oil until browned on all sides then remove the meat from the dish.
  2. Preheat the oven to 160°C/320°F/gas mark 3.
  3. Lower the heat and gently fry the onions and garlic until softened.
  4. Add the cloves, allspice, nutmeg, mustard, bay, salt, tamarind brown sugar and water to the mix and stir until everything is well mixed. Add more water if needed.
  5. Place the lid on the casserole and transfer the casserole to the oven. Cook for 1 hour.
  6. Check on the meat, add more water if needed just enough to ensure the stew doesn’t dry out, then cook for another hour or until the meat is tender at 140°C/280°F/gas mark 1.
  7. Serve with geelrys and boereboontjies.

Recipe Notes

  • Other cuts of stewing lamb can be used, even lamb shanks!

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 118

% Daily Value

Total Fat 5.5g

8%

Saturated Fat 1.2g

6%

Sodium 255mg

11%

Total Carbohydrates 12.4g

4%

Dietary Fiber 2.2g

9%

Sugars 7g

Protein 5.9g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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 Denningvleis

P.S. This is a sponsored post.

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Yorkshire Pudding Wrap https://www.greedygourmet.com/recipes-for-diets/vegetarian/yorkshire-pudding-wrap/ https://www.greedygourmet.com/recipes-for-diets/vegetarian/yorkshire-pudding-wrap/#comments Mon, 13 Nov 2017 13:13:38 +0000 https://www.greedygourmet.com/?p=21499 The Yorkshire pudding wrap is a delicious and filling wrap, which you can stuff with whatever you feel like. Generally, I like to include a couple of parboiled vegetables for that crunch accompanied by some type of roast meat. This time, I have actually used the leftovers from the whole smoked turkey that I made...

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The Yorkshire pudding wrap is a delicious and filling wrap, which you can stuff with whatever you feel like. Generally, I like to include a couple of parboiled vegetables for that crunch accompanied by some type of roast meat. This time, I have actually used the leftovers from the whole smoked turkey that I made earlier.  This recipe is ideal for using up leftovers from a Sunday roast, and especially on Boxing Day when you’re sitting with a lot of meat and vegetables from the day before. I also like to sneak in a bit a sauce so the whole thing is not too dry. You can take this Yorkshire pudding wrap to work for a hearty lunch. Or, you can also pack these into your kids’ lunchboxes. Practical and delicious! Pudding Wrap Yorkshire

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yorkshire pudding wrap with circulon

Perhaps you have already heard of Circulon. The company is the leading producer of non-stick cookware since 1985. With more than 30 years of innovation and experience in this area, they know about gourmet cookware. Circulon’s cookware does not only possess the most efficient non-stick technology out there, but it is also dishwasher safe, and can be used on any type of stovetop, including induction. I can’t tell you how many times I’ve had my food stick to other so-called nonstick pans. At first, I thought it was really an issue of me applying too much heat in my cooking. However, I found out that it really does matter what pans you use. As you can see, I used Circulon pans for this Yorkshire pudding wrap. Check out the set of pans here. Logo Circulon

As a result of the Ultimum Forged High Density pans, the Yorkshire pudding wrap didn’t stick to the pan and didn’t burn. Another advantage is that Circulon cookware have a non-stick surface not only on the inside but also on the outside. At first, you might think this would be unnecessary, but in fact it turns the tedious cleaning of the pan into child’s play! You can easily shove it in the dishwasher without a worry. If you think the non-stick surface is fragile though, you’d be wrong. Due to the unique and patented Hi-Lo non-stick system the pans can tolerate normal contact with cooking utensils. You can even put the pan in the oven at up to 240°C. So, make sure you look out for cookware marked with the Circulon logo. For more information, please visit Circulon’s homepage.

Pans Circulon

 

what is yorkshire pudding

The Yorkshire pudding is a very simple type of pastry. The batter consists only of milk, flour and eggs plus a pinch of salt. You can make it in pretty much any size that you desire using either a frying pan, baking pan or even a muffin tray. The muffin tray is actually useful if you want to make portion sized Yorkshire puddings for your next Sunday roast. In order to make the Yorkshire pudding wrap, you’ll need a frying pan or round baking dish. I am not sure if you’ve noticed, but there is a reason why I am making a wrap out of the Yorkshire Pudding. If you follow the news, you must have noticed that there is a massive online craze on serving the traditional Yorkshire0 pudding with a twist. The principle is simple. Just change the shape of Yorkshire Pudding to be able to wrap a roast dinner around it. In this case, I used the leftover smoked turkey and vegetables. Pan Set Circulon

history of the yorkshire pudding

We don’t know the exact origin of the Yorkshire pudding or precisely when it was invented. The first recipe appeared in a book in 1737 and back then it was known as a Dripping Pudding, due to the way it was prepared. The batter would be poured into a tray and placed in the oven underneath a roast. In the process the fat and juices were caught, instead of it all going into a dripping tray. Pudding Pan Yorkshire

It was later renamed Yorkshire pudding and took on a from more similar to the puffy style we know today. Back in the old days though, the Yorkshire pudding was normally with gravy as the first course of a dinner, to ease guests’ hunger. Essentially this was the host’s way of saving money because consequently the guests would have less room left over for the more expensive ingredients such as meat. In poorer families it was not uncommon to have the pudding by itself with only some grave to soften it up. Nowadays we mainly enjoy the Yorkshire pudding as a side for roast meat, especially as part of a traditional Sunday roast.

Yorkshire Pudding Wrap

filling

Now for my Yorkshire pudding wrap I used some of the leftovers from my smoked turkey and a bit of vegetables. Don’t worry though, you don’t need to smoke a turkey before creating this dish. You can actually use pretty much any type of filling you want. The batter for the Yorkshire pudding is relatively neutral in flavour. So, the filling will determine the flavour of the dish. I personally like to keep the connection with the traditional Sunday roast and use some sort of meat and vegetable combination. The brilliant thing is that you can use up some of your leftovers with this recipe. If you had roast beef last night you can cut some up and use that. If you prefer turkey or chicken, then just go with that. For my turkey wrap, I used carrots and broccoli that I lightly parboiled to still keep the crunch in there. You could also use parboiled cauliflower or fried mushrooms. It really depends on your taste and what you have in the fridge to play with, which makes it such a versatile recipe. Be creative and enjoy!

Pudding Wrap Turkey Yorkshire

Side

The Yorkshire pudding wrap can be served for lunch. However, if you want something more substantial at dinner time, I would actually recommend serving it with some oven baked potato wedges or roast potatoes. You can add some gravy or dressing to make it less dry. Try my ranch dressing for example, which goes really well with potato wedges. Other recipes that might inspire you:

Beef & Mushroom Pies

GIVEAWAY

What else would go fabulously with Yorkshire pudding and meat leftovers? Well, chutney of course! To celebrate its rebrand, The English Provender Co. is giving away a selection of their delicious chutneys and pickles to one reader. These indulgent chutneys and pickles are an essential accompaniment to any respectable cheese board this festive season and the company’s newly revamped jars with colourful watercolour graphics make them a beautiful additions to your dinner table. Entering is easy, just follow the instructions below.

Competition Question: What would you fill your Yorkshire Pudding Wrap with?

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Yorkshire Pudding

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Print

Yorkshire Pudding Wraps

Prep 30 minutes

Cook 10 minutes

Total 40 minutes

Servings 4

Author: Michelle Minnaar

Ingredients

  • 20ml (4 tsp) vegetable oil
  • 140g (5oz) flour
  • 4 eggs
  • 200ml (7fl oz) milk
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 230°C/fan 210°C/gas mark 8.
  2. Drizzle 5ml (1 tsp) of oil into a 20cm pan or nonstick baking dish and place in the oven to heat through.
  3. Tip the flour into a large bowl and beat in the eggs until smooth.
  4. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot pan from the oven.
  5. Pour a quarter of the batter into the pan and swirl it around until the whole surface is covered.
  6. Place the pan back in the oven and cook for 5 minutes or until starting to brown on the edges.
  7. Remove the pan from the oven and flip the pudding and bake for another 5 minutes or until cooked.
  8. Serve immediately. Arrange leftover roast meat and vegetables in the center of the wrap and drizzle with gravy and jelly to complete the meal. Enjoy!

Recipe Notes

  • You can use more than one pan at a time to shorten the cooking process.
  • After cooking the Yorkshire pudding wraps you can cool them and freeze for up to 1 month.

Courses Main

Cuisine British

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 257

% Daily Value

Total Fat 10.4g

16%

Saturated Fat 2.9g

15%

Sodium 87mg

4%

Total Carbohydrates 29.6g

10%

Dietary Fiber 1g

4%

Sugars 2.8g

Protein 10.9g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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 Yorkshire Pudding Pan

P.S. I received the Circulon pans. All opinions are my own.

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No Churn Peanut Butter Oreo Ice Cream https://www.greedygourmet.com/recipes-for-diets/vegetarian/no-churn-peanut-butter-oreo-ice-cream/ https://www.greedygourmet.com/recipes-for-diets/vegetarian/no-churn-peanut-butter-oreo-ice-cream/#respond Fri, 10 Nov 2017 13:43:56 +0000 https://www.greedygourmet.com/?p=21354 Oreo ice cream is a great way to reward yourself after a hard day’s work or a treat for your children. Oreos are highly versatile and can be used in various desserts. The last time I made a delicious Oreo cheesecake which was rich and creamy, with the extra crunch added from the Oreo cookies....

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Oreo ice cream is a great way to reward yourself after a hard day’s work or a treat for your children. Oreos are highly versatile and can be used in various desserts. The last time I made a delicious Oreo cheesecake which was rich and creamy, with the extra crunch added from the Oreo cookies. Oh, so good. Sometimes, I feel like a kid again eating her favourite cookie.

So, this time I’ve made an Oreo ice cream using the type of Oreos that fit my personality and taste preferences the best. I am sure you yourself have a favourite Oreo that you love. I discovered, that my favourite Oreo cookie adds a certain twist to my daily routine and once I begin eating the cookie, my day immediately improves. Therefore, I decided to take this opportunity and add a twist to my Oreo ice cream to bring a little wonder to my day.

 Butter Oreo Pack

Oreos Peanut Butter

Ice Cream Oreo

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Oreo ice cream

Have you heard of no churn ice cream? You can actually make ice cream at home without a machine! Another beneficial aspect about this recipe is that you can add as many Oreos as you dare into the ice cream mixture. If you are as nutty as I am and like to have full control, then this is perfect. All you need is a big bowl and a freezer. I hope you enjoy this recipe and get back to me how it works out for you!

Whisk Creamed

Condensed Milk Whipped Cream

 

about Oreo

For those of you who are curious about the Oreo cookie or know very little about it, here is some useful information. The Oreo is the iconic black and white cookie, which is loved by people across the globe. It has been in the UK for 9 years. Let’s be honest, I am sure we’ve all had these delicious cookies in one way or another. Oreo is now the world’s favourite biscuit, with over 7.5 billion eaten every year and they’ve launched various different flavours for all their cookie fans.

different Oreos for different personalities

The Oreo range consists of original Oreos, Oreo Thins, Oreo Double Stuff, Golden Oreo and Oreo Minis. Let’s not forget the exciting Flavours range since 2015.
These are the different Oreo cookies with each having their own personality:

  • Choc’o Brownie flavour Oreo – smooth
  • Mint flavour Oreo – cool
  • Strawberry Cheesecake flavour Oreo – fruity
  • Peanut Butter flavour Oreo – nutty

Each flavour has its own unique personality, designed to appeal and excite us by adding a little wonder to our day. For example, the new Choc’o Brownie Flavour cookie combines the traditional cocoa biscuit with a silky-smooth chocolate brownie-flavoured crème centre. It is a mouth-watering combination that tantalises the taste buds and awakens your imagination! The Mint Flavour Oreo is cool, smooth and tangy with a certain edge. If you are into delicious fruity flavours, then the Strawberry Cheesecake Flavour Oreo is for you. Lastly, the Peanut Butter Flavour Oreo is definitely rich in terms of flavour and nutty, just as much as I am!

Ice Cream Adding Cookies To

I’m nutty

Yes, I am nutty. There you have it, I admit it! My favourite Oreo cookies is the Peanut Butter Flavour Oreo as I think it best describes my personality. Try not to laugh but I have a slight case of OCD as far as safety and packing are concerned. I always find myself double-checking whether I locked the front door. I have been known to make a U-turn after 10 minutes of driving to double check. Or, when packing photography gear for an on-location photo shoot, I find myself triple checking whether I have packed all the equipment. Remember, if I forget just one thing, it will ruin the shoot. So, yes I am definitely nutty and therefore the Peanut Butter Flavour Oreo best represents me.

So, which Oreo are you? Are you smooth, cool, fruity or nutty? Remember to leave a comment. I am excited to see how many of you are also nutty as I am!

consistency

Peanut butter, especially the chunky kind, is mostly solid and is better mixed in with the condensed milk, instead of the whipped cream. Some people store the peanut butter in the fridge and others don’t. Even so, it’s cold these days and the peanut butter is more than likely to be a bit stiff. If you keep peanut butter in the fridge, leave it at room temperature for a while before using it. This way, it will be easier to incorporate and your Oreo ice cream will have a better consistency.

variations

Remember, I used the Peanut Butter flavour Oreo for this Oreo ice cream. However, you can use any other of the delicious flavoured Oreos to add your own personal twist on Oreo ice cream. I might even remake this Oreo ice cream again if one day I feel super cool. Yep, I’d go directly for the Mint Flavour Oreo.

Freeze Ice Cream

Icecream No Churn

Scoop Ice Cream

Want to add more unexpected twists to your day? Why not also make an Oreo ice cream sandwich with this recipe? What I would do, is separate the two halves of the Peanut Butter Flavour Oreo, and stuff the Oreo ice cream in between. Try to make the layer as thick as possible.

Ice Cream Peanut Butter

the best part

The absolutely best part about this recipe is serving it in a bowl. I always like to add an extra Peanut Butter Flavour Oreo cookie or two to the side for that extra crunch. Plus, this family can’t get enough and somehow, the entire pack always disappears.

Icecream Bowl Oreo

 

No Churn Peanut Butter Ice Cream

Servings 10

Author: Michelle Minnaar

Ingredients

  • 250ml (1 cup) condensed milk
  • 60ml (4 tbsp) chunky peanut butter
  • 500ml (2 cups) double cream
  • 154g (1 packet) peanut butter Oreos, broken

Instructions

  1. Pour the condensed milk in a bowl and enthusiastically beat the peanut butter into it.
  2. Whisk the cream in a electric mixer until soft peaks form.
  3. Gently fold in the condensed milk mixture into the cream.
  4. Stir in the Oreo cookies.
  5. Pour the ice cream into a 1kg (2lb) freezer-safe bread tin and freeze for at least 6 hours or overnight.
  6. Enjoy with extra Oreo cookies on the side or make an Oreo ice cream sandwich!

Courses Dessert

Cuisine American

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 383

% Daily Value

Total Fat 27.5g

42%

Saturated Fat 14.6g

73%

Sodium 173mg

7%

Total Carbohydrates 29.4g

10%

Dietary Fiber 1g

4%

Sugars 23.6g

Protein 6.4g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Oreo Ice Cream

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A Weekend in Reims https://www.greedygourmet.com/travel-writing/france-travel-writing/a-weekend-in-reims/ https://www.greedygourmet.com/travel-writing/france-travel-writing/a-weekend-in-reims/#respond Thu, 09 Nov 2017 13:38:45 +0000 https://www.greedygourmet.com/?p=21537 In the space of four years since getting divorced my sense of independence and self-reliance has increased exponentially. With no man to rely on I have no choice but to take the bull by the horns and tackle problems myself. This weekend proved to be yet another exercise in increasing my comfort zone and I...

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In the space of four years since getting divorced my sense of independence and self-reliance has increased exponentially. With no man to rely on I have no choice but to take the bull by the horns and tackle problems myself. This weekend proved to be yet another exercise in increasing my comfort zone and I have to say sitting here typing this post while crossing the channel back to Dover I’m feeling rather chuffed.

A massive switch in the brain was needed when I drove a left-hand-steering car on the right side of the road for the first time. After two days I nailed it. However, I fretted a lot about the upcoming trip to Reims, knowing I still have to flip the still-to-be-found switch in my brain to drive a right-hand-steering car on the right side of the road. Roundabouts just added to the confusion.

If a friend didn’t mention that I needed to make my car European compliant, I would have blissfully driven around and probably gotten arrested. That is if I didn’t drive my car in the ocean first while attempting to board the ferry. Can you tell how nervous I was about the upcoming trip?

TIP: Buy a Driving in France Kit and watch videos on how to adapt your headlights – over and over again if necessary. If still in doubt, buy a second pair of headlight adaptors and should you get stopped by police for applying them wrongly, ask them to show you how to do it.

The fact that the Queen Elizabeth II bridge was closed from 5am on the day I left, didn’t start the trip off on a positive note as the journey to Dover took me almost four times longer than it should have in the first place. Once there you need to get through customs and then the DFDS ticket booth will provide you with a boarding pass and tell you in which lane you need to wait in. It’s very much like being at an airport but instead of walking, you’re driving everywhere in your car. You also get to keep all your belongings with you and a massive plus point for travelling by ferry is that there is no weight limitation!

I discovered that it is very hard to miss the ramp on the ferry. If a massive lorry can do it with ease, my little car can as well. That was another fear dealt with.

My first experience of a ferry crossing was to Orkney. That was the closest I’ve been to being seasick and I’m not keen to experience it again. My second experience was crossing from [wales] to [] Ireland. This ferry was a bit bugger but the Irish sea was wild and the motion messed with me head. Crossing with DFDS was this landlubber’s most positive experience of the seas thus far, probably due to its sheer size. As the old saying goes: size matters.

Inside the ferry it’s spacious and there is even a softly area for kids. There are restaurants, a duty-free shop and seating areas to relax. If you’re feeling brave you can go up to the deck, but in November it proved to be a chilly exercise. The journey takes 90 minutes and don’t forget to adjust your watch because there’s an hour’s difference between UK and France, with the latter being ahead.

Suddenly, I found myself in France. After the day’s nightmare on the roads in UK, I arrived in pitch black darkness. With Mozart almost blasting my ears off to soothe my nerves I hit the road.

TIP: Drive slowly to adjust to road conditions. There are toll roads and if you don’t have a passenger with you, be prepared to jump out with your purse and do a funny little dance around your car to pay for your ticket on the lefthand side of the car. As you do. Then manically run back and drive away before the boom goes down. It never did before I took off.

Surprisingly, I preferred French roads. They are so much quieter than UK’s. If anything, the 2.5 hour journey from Calais to Reims got a bit boring thanks to driving on one straight road for approximately 150 miles. When entering the city you have to become alert again and think a bit harder when making turns and entering roundabouts. In the end, the driving wasn’t as bad as I braced myself for. It really helped that I was driving my own trusty car.

What did I do and see in Reims? Here goes.

the Reims Cathedral

You can definitely see the Roman influence in the city of Reims. If you’ve ever been there, you’ll know that this city has some beautiful architecture from the monarchy times. The Cathedral is also knowns as ‘Our Lady of Reims, or in French Notre-Dame de Reims. It’s located in the heart of the city and it resembles the Notre-Dame in Paris. Of course, it’s much smaller. Still, this Cathedral has crowned many French Kings.

The Reims Cathedral replaced a church back in the 13th century, which was destroyed by a fire. The construction of this Cathedral began in 1211 and was roofed only in the year 1299. It took an entire century to complete this cathedral. Today, the tower stands at 267 feet (81m) holding two large bells. Would you believe me if I told you that one the bells weighs about 11 tonnes?   This building survived the riots during the French Revolution and it even survived the bombings from the World Wars and got really damaged during the first one. Along the way, the Cathedral was used as a hospital for the military.

Unfortunately, the roof and the north tower caught fire causing the roof to melt. The Rockefeller family provided a lot of financial support and the Cathedral was since then restored. It reopened in 1938.

Palais du Tau

Another sight to see in Reims is the Palais du Tau. The name of this palace is derived from its T-shape structure. The letter T is pronounced Tau in Greek. The palace was originally a Gallo-Roman villa in the 6th and 7th century. However, most of the original building has disappeared. The oldest thing that still remains standing today is the chapel, which dates back to 1207. The Palais du Tau was later rebuilt in a Gothic style between the 15th and 16th century. There should be no surprise that the Palais du Tau has been proclaimed a UNESCO World Heritage Site.

Similarly, the Palais du Tau was also famous for the coronation of Kings of France. In fact, the Kings used to be crowned in the nearby Cathedral of Reims, and the coronation feasts and banquets were held in the palace. Unfortunately, the Palace too was damaged during World War I, and was only repaired after the Second World War ended. Today, the Palais du Tau still holds some beautiful rooms. For example, the Hall of the Tau is a true site to see. You also can’t miss all the gold reliquaries.

I went for the ‘Champagne Discovery Afternoon’ with Vine Escape, where I spent half a day in the champagne vineyards. Not only did I get to know the secrets of Champagne and the winemaking process, I also got to taste six different champagnes. I had to drive back to Calais later. Luckily, I managed.

what is champagne?

Champagne is a sparkling wine which is only produced from grapes within the region of Champagne. So, if you come across any sparkling wine, make sure you don’t call it champagne unless you know it’s from there. Legally speaking, champagne can only be labelled as a champagne if it follows specific production rules from the Champagne-Ardenne region and uses only the grapes grown there.

The grapes used for producing champagne are Pinot Meunier, Chardonnay and Pinot Noir. How can a champagne be white if they use a black-skinned grape, Pinot Noir? Wines get their colour from the skin of the grapes used, so it doesn’t really make sense, does it? Well, for the production of Champagne, the Pinot Noir grapes are skinned, allowing the champagne to keep its traditional colour while enhancing the taste.

how it is made

Champagne is located in the Northern part of France, about an hour and a half east of Paris. The traditional method of making champagne is called Methode Champenoise.

This involves two levels of fermentation. Firstly, the grapes undergo the primary fermentation process. It is up to the champagne maker to decide when the primary fermentation stops and when the champagne is bottled. This is what makes each bottle of champagne so unique. The second fermentation process happens inside the bottle itself due to the addition of the yeast and rock sugar. Generally, it takes a minimum of a year and a half for the champagne to develop its full flavour. However, a champagne can mature up to three years.

The bottles with then capped and placed in a cold cellar with minimum lighting, hanging upside down. This is done so that the sediment settles in the neck of the bottle. Every now and again, the champagne maker manipulates the bottles manually, shaking them from side to side, which helps the secondary fermentation process. This process is referred to as ‘riddling’. Once the champagne maker decides that the champagne is fully mature, they freeze the neck of the bottle and take it off. By doing so, they eliminate the residual lees. Next, the bottle is sealed again with a cork, so it doesn’t lose any carbon dioxide, or its bubbliness. A lot of dedication and care goes into every bottle of champagne, hence the price tag.

more about champagne

L’avenue de Champagne on Epernay is the main street to visit in the Champagne-Ardenne Region of France. All of the largest houses are located on this street. However, other champagnes not located on this street are equally if not more delicious. There is something romantic about small producers..

When it comes to the historical ties within this region, the Romans were the first to plant vineyards there. It is only around the 10th century when this region started being known for its local winemaking. This was around the time when King Hugh Capet was crowned in the cathedral of Reims as the King of France back in 987. Then, the first champagnes were pinkish in colour, as only the Pinot Noir was used with skin left on. Champagne gained popularity amongst royalty and nobility. In fact, in the Louis VIX era it was the favourite drink of the court. Today, it’s still considered a luxury and a good bottle can cost hundreds of pounds.

There you have it.

It was a jam-packed weekend filled with fond memories. Especially, when after waiting for 15 minutes for the champagne tour to start I realised I was waiting at the wrong tourism office. Unbeknownst to me, Reims has two. A few minutes later I found myself running frantically down Boulevard Foch, the name sounding very much like my favourite expletive to use in situations like this. Life has a way of playing little jokes on you!

TIP: Always type in the precise address of your destination. Otherwise, be prepared to go on little “adventures”.

Last, but not least. France has fabulous food to offer. Who fancies some salmon tartare or duck breast with apples?

TIP: Prepare for the trip and make sure you pack everything. Once done, just relax and enjoy the ride.

This was a completely new experience for me and even though I was a nervous wreck beforehand, my confidence grew by the day. It was a comfort to drive in my very own, trusty car and it turned out to be an enjoyable trip. A special thanks to DFDS for making this trip possible. I’ll definitely consider holidaying in Europe with my car in the future!

P.S. This is a sponsored post.

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Smoked Salmon Salad with Beetroot https://www.greedygourmet.com/recipes-for-diets/omnivore/smoked-salmon-salad-with-beetroot/ https://www.greedygourmet.com/recipes-for-diets/omnivore/smoked-salmon-salad-with-beetroot/#respond Wed, 08 Nov 2017 12:51:55 +0000 https://www.greedygourmet.com/?p=21509 Do you feel like taking a day off from the kitchen and not cooking a single thing? Then this smoked salmon salad is just for you! It is the perfect salad for an easy lunch or dinner that needs no cooking at all. I would almost call it a lazy smoked salmon salad, as you...

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Do you feel like taking a day off from the kitchen and not cooking a single thing? Then this smoked salmon salad is just for you! It is the perfect salad for an easy lunch or dinner that needs no cooking at all. I would almost call it a lazy smoked salmon salad, as you really only need a few ingredients and there is not even a lot of chopping involved. The best part is that you can smoke the salmon the day before and use it for a completely different meal.

You can use the leftover small salmon pieces for this easy smoked salmon salad and top it off with some rocket salad and some ranch dressing. Putting it together takes no time but if you feel like you need more ingredients for a more filling meal then simply toss in any vegetable or ingredient you have in mind and dress it well. Enjoy!

Salmon Salad Smoked

best selling salad cookbooks

hot smoked salmon salad

Hot smoked salmon is definitely the star ingredient of this salad. You can use cold smoked salmon but its hot smoked counterpart possesses more texture.

Just take a fork and tear the leftover salmon into small pieces or small flakes. If the fish is high quality and well-cooked, it should be able to separate into small flakes by itself. I have already made hot smoked salmon before, it turned out really well. Check out my hot smoked salmon recipe for more information on different types of salmon and woodchips used for smoking salmon. Ultimately, this should guide you to make the perfect salmon for the smoked salmon salad.

Rocket Salmon Dressing Salmon Beetroot

 

cold salmon alternative

Sometimes, the smoky flavours from the smoker can be quite overwhelming. Especially if you use a type of woodchip which is heavy and produces a rich smoky flavour. Generally, apple woodchips are the best for smoking fish as they have a milder effect in terms of smoky flavour. However, if you are not a fan of hot smoked salmon feel free to use the cold smoked variety if you wish. The cold smoked salmon will have a different end result and you might need to add more ingredients to the salad. This should be done just to get more textures in there.

other fish and shellfish

If you are not too keen on using salmon and find it quite fatty, you can use leaner types of fish. These include haddock, cod, sea bass or halibut. They all work well with the smoking technique. You can also opt out of using fish and just toss in some lobster or prawns. If you use shrimp, you should use marie rose sauce instead of the ranch dressing.

beetroot

If you really want to be lazy, you can purchase precooked beetroot. Cut those up into a couple of wedges, toss them with the salmon and you’re done. However, if you want more complexity, it’s always best to make these things yourself. In fact, I’ve made delicious roasted beetroot before, which works perfectly with this smoked salmon salad. Beetroot is pretty earthy, but when you roast it, it caramelizes and has this crunch along with sweetness. It brings a new texture to the salad.

rocket salad

I like to use rocket salad because it is crisp, bitter and tangy at the same time. It has the ability to cut through the smoky flavours while also enhancing the other ingredients inside the smoked salmon salad. However, sometimes I find myself looking for rocket salad in the supermarket as it’s a popular salad that gets sold out rather quickly. In this case, my second-best pick is the baby spinach salad. This is because it has the same bitter notes similar to the rocket salad.

Beetroot Salmon

nuts

There are many things you can throw into the salad to make it more complex. Nuts are a great addition, not only because their crunch but also because of their nutritional value. They are filing and healthy at the same time. For this smoked salmon salad, I used flaked almonds. However, feel free to experiment with pine nuts, hazel nuts, cashews, macadamia nuts or even walnuts. Although, I am a bit hesitant on the walnuts working with salmon. Pumpkin seeds are too aromatic for this recipe and will ruin the overall balance of the smoked salmon salad.

more ingredients

If you want to turn this smoked salmon salad from an easy salad to a fancier version, then you’ll need more ingredients. One of these should be a quail’s egg. Cooking a quail’s egg can be quite tricky, as you want to make sure that when you cut the egg in half, its runny. This is where you’ll really need to be careful so you won’t overcook the egg.

You can also think of adding more vegetables. Why don’t you roast some asparagus or onions and toss those in for extra flavour? The more vegetables, the merrier. Fresh avocado works well with this recipe. Next, I would also recommend adding a bit of fresh spring onions for that extra crunch. Remember to put enough ranch dressing so you bind all the ingredients well together.

 

Smoked Salmon Salad

Prep 10 minutes

Total 10 minutes

Servings 4

Author: Michelle Minnaar

Ingredients

  • 125g (4oz) rocket leaves, washed
  • 4 (400g/1lb) hot smoked salmon fillets
  • 250g (8oz) cooked beetroot, cut into wedges
  • 60ml (4 tbsp) toasted, flaked almonds
  • 125ml (½ cup) Ranch dressing
  • Salt and pepper, to taste

Instructions

  1. Divide the salad leaves evenly between 4 plates.
  2. Flake the salmon on top of the rocket and arrange the beetroot next to it.
  3. Sprinkle with almonds and Ranch dressing. Serve immediately.

Recipe Notes

  1. In the UK you can find hot smoked salmon fillets at large supermarkets. Alternatively, you can smoke your own at home (link to hot smoked salmon recipe).
  2. Roasted beetroots (link to recipe) also work well.
  3. You can make your own Ranch dressing here (link to recipe).
  4. In this case hot smoked salmon was used, but feel free to use the cold smoked variety if you wish.

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 462

% Daily Value

Total Fat 28.6g

44%

Saturated Fat 3.8g

19%

Sodium 924mg

39%

Total Carbohydrates 13g

4%

Dietary Fiber 4.1g

16%

Sugars 7.3g

Protein 35.7g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Smoked Salmon Salad

A special thanks to Kelly Reeve for assisting with the recipe shoot.

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Hotel Botanico & The Oriental Spa Garden https://www.greedygourmet.com/travel-writing/spain-travel-writing/hotel-botanico-oriental-spa-garden/ https://www.greedygourmet.com/travel-writing/spain-travel-writing/hotel-botanico-oriental-spa-garden/#comments Tue, 07 Nov 2017 12:51:59 +0000 https://www.greedygourmet.com/?p=21205 The weather, as usual, here in the UK has taken a turn for the worse. There is no doubt in anyone’s mind that winter is coming. As days grow shorter, the sky seems almost permanently grey making you wonder if you imagined that it ever was blue in the first place. It’s wet. It’s windy....

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The weather, as usual, here in the UK has taken a turn for the worse. There is no doubt in anyone’s mind that winter is coming. As days grow shorter, the sky seems almost permanently grey making you wonder if you imagined that it ever was blue in the first place. It’s wet. It’s windy. It’s just downright miserable.

Hotel exterior

Spacious entrance

Aerial view of spa

My inbox exploded yet again, overflowing with emails, people awaiting my response. I never seem to complete my diligently devised daily to-do list. My calendar is jam-packed with commitments. My house needs a constant declutter and everywhere I look there’s work to do.

Spa corridor

Beautiful spa

Relax in a cave

As I’m sitting here, staring longingly at the photos, I wish I could be in Tenerife. I wish I could check into Hotel Botanico, which is situated in Puerto de la Cruz in the northern part of the island. I wish I could walk in its world renowned spa and don a fluffy white bathrobe with matching slippers. I remember being asked where I would like to have my Thai massage, in a darkened room or on the Thai pagoda. I opted for the former, prizing privacy and peace. It took me a while to fully relax but got there in the end as the masseuse manipulated my body as I’ve never experienced before. Staff are recruited from all over the world and only the cream of the crop is selected.

Sun loungers

Heated pool

Authentic thai decor

In fact, the masseuse had me so relaxed that by the time I had the following treatment of a full Ayurvedic body scrubbing, I was past the point of giving a toss that the therapist scrubbed my boobs until they were squeaky clean. Strangely, a range of emotions also leaked out of me in the process. Afterwards I felt refreshed and energised. The Oriental Spa & Garden remains on the forefront when it comes to the latest beauty treatments and advancements. It even offers weeklong Ayurvedic retreats, customised to your body type, whether it’s pitta, kapha or vatha.

Book treatments

Red flowers and black elephants

Minimalist design

Serene surroundings

Massage pools

I wish I could have stayed at the spa the whole day. I wish I could just lounge next to the pool and catch some much needed vitamin D and afterwards plunge into the idyllic blue water close by. Perhaps I could veg out in the jacuzzi or visit the Japanese sauna. How foreign yet appealing it sounds to spend a day doing absolutely nothing.

Multiple level staircase

Living room

When the sun starts to hide below the horizon I want to hop up the red spiral staircase and walk down the Thai and Spanish artwork dotted corridor to my Senator Suite. My spacious room was Thai themed, as is the whole hotel, and the bathroom luxurious. My daughter was quick to hug the plush elephant on the bed, wanting to take it home. With it came a printed message that Hotel Botanico is an environmental-friendly hotel and guests are nudged to be green as far as resources are concerned. A good lesson to the young.

Beautiful bedroom

Girl holding elephant soft toy

En-suite bathroom

Paintings in hotel

Tropical setting

If you’ve got the cash to splash, you can stay at the Michael Jackson Suite, which takes splendour to the next level. If that’s not good enough, there’s the Bill Clinton Suite, which is double to size of the former and includes a large terrace, three bedrooms, a whirlpool, and amazing views to boot.

Hotel Botanico views

Michael Jackson Suite

Thai decorations

Food-wise, you definitely won’t go hungry. A full buffet breakfast is available every morning and during the day Palmera Real, the restaurant in the garden, serves lunch. We had a fabulous authentic Thai dinner at The Oriental Restaurant. In the evening there are two other restaurants to choose from. La Parilla, a Spanish restaurant, and Il Pappagallo, serving Italian and Mediterranean cuisine. Throughout the day Bar Hall serves refreshments and in the evenings live entertainment is provided and I enjoyed a jazz night while I was there.

Plant in arid region

Relaxation area

Pool and billiards

Green horse

Red stairs

Hotel Botanica jazz performances

Golf is available for those that way inclined. A simple walk in the hotel’s expansive garden would also suffice. A summer children’s programme is available if you’re planning on truly taking time off and sending your kids on educational trips to Loro Parque.

I wish I could take my kids for a stroll in the garden, simply enjoying nature. I wish I had the time to teach them how to play pool and simply mess about. I wish I could take them both to Loro Parque and let them be in awe of Mother Nature. I wish I could take them to Siam Park for the sheer fun and exhilaration. I wish I could show them there’s more to life than living in the UK. I wish I lived in a warm place like Tenerife where temperature are between 20-28°C throughout the year.

Well, that was a lot of wishing. Back to work, I guess.

Eat in nature

Family friendly walks

Garden bridge

Plants in Tenerife

Hotel Botanico & The Oriental Spa Garden

Calle Richard J. Yeoward, 1

38400

Puerto de la Cruz

Santa Cruz de Tenerife

Spain

Website

P.S. I was a guest of Hotel Botanico.

GIVEAWAY

This week one lucky reader can win a Full Range of James White Drinks.

Sophisticated non-alcoholic drinks to get you into the Christmas spirit

As the UK gets ready for the festive season, there’s no need to resort to sugary fizzy kid’s drinks. Now there’s a sophisticated adult drink range of five premium apple juices from English orchards: Bramley; Cox; Russet; Apple & Elderflower and Apple & Summer Berries that looks perfect served in a wine glass. They also use filtration techniques borrowed from the wine world.

If you’re partial to a crisp dry wine then Bramley is the juice for you. For those who like it rich and sweet try Russet which has characterises of a dessert wine. While Cox provides a delicious light and fruity taste, as one would expect from Britain’s favourite apple. These beautiful apple juices feel right at home served in a wine glass, so who will know the difference?

The range is available online from James White Drinks with a RRP from £2.25 per 75cl bottle. Or please contact 01473 890111 for your local stockist or to order direct. www.jameswhite.co.uk

The winner will receive one bottle from the full range to include: Bramley; Cox; Russet; Apple & Elderflower and Apple & Summer Berries. Entering is easy, just follow the instructions below.

Entering is easy, just follow the instructions below.

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Competition Question: Which part of Hotel Botanico & The Oriental Spa Garden appeals to you the most?

HELP

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Hotel Botanico

A special thanks to canarias.com for assisting with car hire that helped me to reach all my destinations in Tenerife.

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Whole Smoked Turkey https://www.greedygourmet.com/recipes-for-diets/omnivore/whole-smoked-turkey/ https://www.greedygourmet.com/recipes-for-diets/omnivore/whole-smoked-turkey/#comments Mon, 06 Nov 2017 16:31:38 +0000 https://www.greedygourmet.com/?p=21445 Yes, it’s that time of the year when everyone will start talking turkey. Whether it’s for a lovely Thanksgiving dinner or a joyous Christmas meal, turkey remains a firm favourite. Have you considered smoking a whole turkey though? Not only does it look stunning, but it will probably be a surprise for everyone. I am...

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Yes, it’s that time of the year when everyone will start talking turkey. Whether it’s for a lovely Thanksgiving dinner or a joyous Christmas meal, turkey remains a firm favourite. Have you considered smoking a whole turkey though? Not only does it look stunning, but it will probably be a surprise for everyone. I am sure that none of your guests had ever seen or tasted a whole smoked turkey. With a really handy smoker, you too can create an alternative Christmas meal with a twist. The best part is, that even if you don’t eat up the whole turkey, you have plenty of leftovers. You can create leftover turkey sandwiches, casseroles and much more.

Smoked Turkey Whole

best selling bbq cookbooks

whole smoked turkey with Char-Broil

Is it even possible to smoke a whole turkey? The answer is yes – with the correct smoker at home you can! Let the gadget do all the work for you. All you’ll need to do is to brine it first and then place it in the smoker until it’s ready. You can purchase a smoker from Char-Boil to spice up your upcoming holidays.

Luckily, Char-Broil offers so many products that can fit any need you might have in terms of smoking. They have a whole line of BBQ smokers, electric smokers, Oklahoma Joe’s® Smoker and Oilless Fryers. You can find their vast selection of smokers here.

Charbroil Smoker Big Easy

The Big Easy® Smoker Roaster/Fryer & Grill

Of course, the one I used for this whole smoked turkey recipe was The Big Easy® Smoker Roaster/Fryer & Grill. It lets you smoke, roast, fry and grill all at once. It’s very impressive that one device can have so many functions and features.

With the TRU-Infrared technology, my whole smoked turkey was evenly cooked and juicy all the way. Did I mention that this whole process was oilless? The Big Easy® series are oil-less fryers and it makes the process really convenient and easy. All you have to do is put some wood chips in the side panel, push the button and let it smoke. Once it’s done, you just need to remove the grease tray. Gone are the days when cleaning grease off the kitchen counters and ovens took forever.

Christmas Dinner Turkey

Lastly, the best part is that The Big Easy® Smoker Roaster/Fryer & Grill is very versatile when it comes to meat. You don’t necessarily have to make a whole smoked turkey. Chicken, quail, beef, lamb or even fish are also some excellent candidates for smoking. You can put any cuts of meat up to 25 pounds in a roasting basket and easily get it out. Also, along with the different cuts of meat, you can also use vegetables. I would recommend smoking a corn cob and serving it with some butter. This device is definitely a huge asset for the upcoming holidays.

Thanksgiving Smoked Turkey

 

preparation

Have any of you ever had any experience of smoking an entire bird? If, by some coincidence, you do then you’ll probably know that brining can be slightly complicated. Especially, if you lack the proper equipment to brine the whole thing in. Now remember, the turkey is a rather large bird – it’s usually double the size of a chicken. So here comes the next question – where will you brine the turkey once you’ve bought one?

Unfortunately for me, I only figured this out once I started with the process. It was then I realised I had no way of brining this whole thing properly. Some people brine their whole turkey in the kitchen sink. This, of course, is only possible when the kitchen sink is deep enough. Also, you won’t be able to use the kitchen sink for a while once it has the huge bird in it.

In order to make things a lot tidier and more convenient, I bought a cooler box. Good thinking, right? The cooler box will let you move the whole turkey around, so it doesn’t necessarily have to clutter up your kitchen. Fill it up with the brine and keep it chilled for 24 hours. Plus, it’s cheap and you can reuse the cooler for storage in the summer.

Turkey Meal Smoked

how to smoke

With the smoker in place, it will do the job for you. All you’ll need to do is to decide what type of woodchips you would like to use. Whether it be a fruitier type of wood for milder smoky flavours or a heavy woodchip for rich intense flavours. You can find out more about the effect different types of woodchips in my hot smoked salmon recipe.

I used apple woodchips for a mild and subtle smoky flavour in the background. Altogether, the whole smoked turkey was in the smoker for 4.5 hours. Remember to turn your turkey around for even cooking. When the skins starts to turn a golden brown colour, cover it with some aluminum foil. This will prevent the turkey skin from burning and will give it a nice crunch.

Turkey Dinner Xmas

sides

This dish is very easy to complement with side dishes. I roasted some carrots and potatoes. Roasting sweet potatoes with some thyme is also a classic. Also, to add some greens to the entire meal, why not include green beans or broccoli?

Instead of cranberry or lingonberry jelly, I made a peach and mustard sauce to go with the meat. You’ll have to wait for the recipe though! As expected, the smoked turkey went down a storm and was one very memorable meal with lovely friends.

Turkey Smoked Whole

Other similar recipes you might enjoy:

BBQ Smoked Ribs

Smoked Chicken

GIVEAWAY

This week one lucky reader can win a set of BBQ hamper, which includes an apron, gloves, and a deluxe BBQ 3-piece tool set. Entering is easy, just follow the instructions below.

Giveaway Barbecue

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Competition Question: How do you prepare the perfect turkey?

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Whole Smoked Turkey

Prep 60 minutes

Cook 270 minutes

Total 330 minutes

Servings 10

Author: Michelle Minnaar

Ingredients

  • 4.5kg (10lbs) turkey
  • Salt and pepper
  • Hickory wood chips

Instructions

  1. If you bought a frozen turkey, you need to thaw it first. It would take approximately 66 hours in the fridge and 22 hours in a cool room to thaw.
  2. For best results, the turkey needs brining. I used a cooler box to store the turkey in and then prepared enough brine to cover the turkey, which took a while! Here’s the basic recipe.
  3. Keep the turkey chilled in the brine in the cooler box with ice packs. After 24 hours the turkey is ready for the smoker.
  4. Preheat the Char-Broil Big Easy Smoker on the High setting and fill the smoking box with wood chips.
  5. Wait for 10 minutes until the chips begin to smoke, then change the heat setting to Low.
  6. Place the turkey breast side up in the basket. Place the basket inside the smoker.
  7. Close lid and cook until the turkey’s internal temperature is 74°C (165°F). This takes about 4 hours and 30 minutes.
  8. For best results, check on the turkey every 30 minutes and preferably turn it around for even cooking. If the skin is browned and crisp before it’s properly cooked, cover the bird with foil to prevent the skin from burning.
  9. Remove the turkey from the smoker and let it rest for about 15 minutes before carving.

Recipe Notes

  • Because of the temperature discrepancy between the top and bottom area inside the smoker, you need to turn the turkey upside down every now and then. That way, both ends will get evenly cooked.
  • Refrain from saucing the turkey while it’s in the smoker. Wait until it’s cooked and finish with a luscious sauce under the grill or on the barbecue. A lot less mess and no burning!

Courses main course

Cuisine American

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 765

% Daily Value

Total Fat 22.5g

35%

Saturated Fat 7.4g

37%

Sodium 315mg

13%

Protein 131.8g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Whole Smoked Turkey

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Shredded Rainbow Salad with Edamame https://www.greedygourmet.com/recipes-for-diets/vegan/shredded-rainbow-salad-edamame/ https://www.greedygourmet.com/recipes-for-diets/vegan/shredded-rainbow-salad-edamame/#comments Fri, 03 Nov 2017 21:58:44 +0000 https://www.greedygourmet.com/?p=21404 Sometimes my body yearns for something fresh and healthy, especially after making my famous brie tartiflette yesterday yet again. This shredded rainbow salad is an excellent vitamin boost for these cold rainy days. You can serve it as a vegan meal on its own or as a side dish with protein. What I love about...

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Sometimes my body yearns for something fresh and healthy, especially after making my famous brie tartiflette yesterday yet again. This shredded rainbow salad is an excellent vitamin boost for these cold rainy days. You can serve it as a vegan meal on its own or as a side dish with protein. What I love about this shredded rainbow salad is that you can make a large batch and reuse for lunch the next day! Also, it looks so pretty on the plate with tall the colours, doesn’t it? A fair warning, you’ll need a high-quality grater for this recipe. Yes, this recipe involves a fair amount of grating but the preparation time is roughly half an hour or less, depending on how fast you are with the grating. The more helping hands there are the quicker the dish will come together!

Rainbow Salad Shredded

best selling vegan cookbooks

shredded rainbow salad with Microplane

Are you one of those people that love to use fancy and efficient kitchen tools? Then you’ll love Microplane. Microplane, a division of Grace Manufacturing Inc., is a family-owned business and is the premier brand worldwide for exceptionally sharp culinary tools. They offer over 40 Microplane kitchen tools for each need you may have in the kitchen, so you can select which tool you are missing most. As for me, I’ve been looking for a gourmet zester forever and I’ve finally found one!

You can buy them from www.johnlewis.com and www.steamer.co.uk.

Ingredients Vegan Salad

Originally a woodshop, in 1994 out of pure frustration over dull kitchen equipment, a Canadian homemaker developed the new Microplane tool. With its speed, precision work and efficiency, Microplane tools soon became an essential part in everyone’s kitchen. I bet that even you have your favourite tool you rely on. Personally, I have at least ten in my kitchen that use regularly. How many times have I cut myself accidentally because of a dull kitchen knife? I can’t tell you enough, but sharpness makes all the difference in the world when it comes to avoiding accidents in the kitchen. With Microplane’s sharp culinary tools, they have completely revolutionised the way chefs and home cooks grate and zest at home. It allows ordinary people to cook and bake gourmet style by getting the best flavours out of the ingredients.

Peanut Carrot Cabbage Edamame

 

what makes Microplane so sharp?

The main difference between the Microplane blades and competitors is that they are not stamped, which makes the latter dull and can lead to serious accidents. With Microplane’s photo-etching process, the blades are extra sharp on the edge of each tooth. With over 50 years of experience with photo-etching- technology, Microplane’s tools are long-lasting and superior in terms of quality.

Graters Microplane

Some very useful Microplane tools from the Gourmet Series line are for example:

  • Gourmet series ribbon grater and attachment: this tool shreds foods into ribbons.
  • Gourmet series extra coarse grater: perfect for coleslaws or hashbrowns.

You can use these tool on apples, cabbage, carrots, chocolate, coconut, hard and soft cheeses, onions, and courgettes. Gourmet Series tools are from US stainless steel and have a soft touch handle with a non-skid foot. Carrots Shredded

benefits of ultra-sharp blades

I enjoyed the benefits of using ultra-sharp blades in this recipe. Just take a look at the precisely cut vegetables in this shredded rainbow salad. There are many benefits that comes with sharp blades, these are:

  • grating without any significant effort
  • food is cut precisely and not torn
  • flavours are evenly distributed
  • natural aromas are released enhancing the overall taste
  • optimal results every time

A bit of advice before you start using such sharp tools. Watch your fingers and don’t cut too fast! Use protection gloves and food guards for your personal safety. You can also find these amongst Microplane products. Ginger Shredded

edamame beans

Edamame beans make a nutritious addition to this shredded rainbow salad. Not only are they filling but they are very high in protein and fiber. Perfect for vegan salads! Edamame beans are very common in East Asia and you can usually find them being served as a snack in most Asian restaurants. Basically, they are immature soybeans in a pod. In Japan, you blanche edamame beans with salt or you dip them in soy sauce. The term ‘edamame’ in Japanese means stem bean, because in supermarkets the beans are still attached to the stem.

Red Cabbage Shredded

vegetables

As you can see, I’ve tried to shred as many things as I can for this shredded rainbow salad. I shredded red cabbage, onions, carrots but you can shred so many more things! You can also try shredding celery, fennel, white cabbage, shallots, kohlrabi, beetroot, etc. I love shredding vegetables and eating them raw. I think we don’t get enough raw food in our lives today. You can also inspire yourself by my rainbow quinoa salad and toss in some quinoa and chickpeas in there. So, which vegetables will you use for this shredded rainbow salad? Salad Vegan

asian twist

You’ve probably already gathered, that this recipe is taking on an Asian direction with the dressing. It’s a nice way to incorporate those lovely umami flavours with soy sauce and sesame oil. The chili is completely optional, although I do prefer to give the salad a bit of a kick in the end. However, if you feel that you have enough heat coming from the ginger, then you don’t need to add the chili sauce. Instead, you can also add a bit of lime juice and increase the acidity to balance out the flavours.

carnivore

Again, you can serve this shredded rainbow salad as a side or serve it as a main. If you absolutely need to add meat to this salad, then I recommend either shrimp or some teriyaki chicken. Simply toss a couple of these babies on top and give the salad a nice stir. For vegan alternatives, I would use smoked tofu.

Lunch Idea Healthy

more ideas

Do you know what could be excellent with this salad? A nice dry light beer. Obviously, I wouldn’t recommend eating the salad with beer for lunch, especially when you are at work. However, the beer can be a nice pairing for the salad at dinner time. You can put your feet up on the couch while eating leftovers. Enjoy!

GIVEAWAY

This week one lucky reader can win a set Microplane graters. Entering is easy, just follow the instructions below.

Microplanes

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Competition Question: What is your favourite autumn recipe?

HELP

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  • Complete the form, otherwise your entries will not count.
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If you’re viewing this post by email, please come to the actual webpage to enter.  

Rainbow Salad Shredded

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Shredded Rainbow Salad with Edamame

Prep 10 minutes

Cook 30 minutes

Total 40 minutes

Servings 6

Author: Michelle Minnaar

Ingredients

  • 600g (1½lb) edamame
  • ½ red cabbage, grated
  • 4 large carrots, peeled and grated
  • 12 spring onions, washed and finely sliced
  • 125ml (½ cup) coriander, washed and finely chopped
  • 125ml (½ cup) dried salted peanuts
  • 60ml (4 tbsp) honey
  • 60ml (4 tbsp) oil
  • 60ml (4 tbsp) rice vinegar
  • 30ml (2 tbsp) soy sauce
  • 15ml (1 tbsp) sesame oil
  • 15ml (1 tbsp) fresh ginger, finely grated
  • 5ml (1 tsp) chilli sauce
  • 1 garlic clove, crushed

Instructions

  1. If the edamame is frozen, boil them for 5 minutes in salted water then drain. Set aside to cool while you prep the other vegetables.
  2. Mix the cabbage, carrots, onions, coriander, peanuts and edamame in a large bowl.
  3. In a small bowl, mix the salad dressing ingredients together, i.e. honey, oils, vinegar, soy sauce, ginger, chilli sauce and garlic.
  4. Pour the dressing over the salad, give it a good stir and serve immediately.

Courses main course

Cuisine international

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 419

% Daily Value

Total Fat 24.8g

38%

Saturated Fat 3.2g

16%

Sodium 1328mg

55%

Total Carbohydrates 35g

12%

Dietary Fiber 7.7g

31%

Sugars 17.1g

Protein 18.6g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Shredded Salad

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