Greedy Gourmet | Food & Travel Blog https://www.greedygourmet.com Greedy Gourmet is an award winning food and travel blog. Eclectic recipes from all over the world are regularly published, satisfying the blog's audience of adventurous eaters' needs. Mon, 24 Sep 2018 16:33:07 +0000 en-GB hourly 1 Gluten Free Shepherd’s Pie https://www.greedygourmet.com/batchcooking/mainmeal/gluten-free-shepherds-pie/ https://www.greedygourmet.com/batchcooking/mainmeal/gluten-free-shepherds-pie/#respond Mon, 24 Sep 2018 16:25:19 +0000 https://www.greedygourmet.com/?p=50584 Cooking a gluten free shepherd’s pie is a fantastic opportunity to make use of two ingredients that I love: lamb mince and potato mash. If you prepare these correctly, you’ll end up with a rocking gluten free shepherd’s pie recipe. The best part is, that even without the short crust pastry one would expect in...

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Cooking a gluten free shepherd’s pie is a fantastic opportunity to make use of two ingredients that I love: lamb mince and potato mash. If you prepare these correctly, you’ll end up with a rocking gluten free shepherd’s pie recipe. The best part is, that even without the short crust pastry one would expect in a pie, this pie works fine without it and is a definite winter warmer. A shepherd’s pie is filling, but you can easily lighten it up with some roasted green beans! A shepherd’s pie, also known as cottage pie has multiple variations. Reintroduce this classic English recipe in your kitchen and feel free to put your own spin on it. 

A traditional shepherd’s pie has always been known for its heartiness. It consists of lamb mince which you fry with root vegetables and let it simmer in a gravy or sauce. Place the delicious shepherd’s pie filling into a ovenproof dish and cover it with the potato mash. What you are looking for is that gorgeous mouthwatering golden crust. That’s when you’ll know that your gluten free shepherd’s pie is ready for business! 

If you love making pies, then you’ll love the idea of making mini gluten free shepherd’s pies. Just take a look at these mini beef and mushroom pies for some inspiration and enjoy this meaty comfort food classic!

gluten free shepherd's pie

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easy gluten free shepherd’s pie recipe

Albert Bartlett has been focusing on recreating recipes from the last 70 years to pay respect to their long success and UK heritage. I have decidedly chosen to focus on the 1950’s era with this gluten free shepherd’s pie in recognition of their long history. This traditional shepherd’s pie recipes is a time old classic that was heavily encourages during the post-war years due to the strict food rationing regime.

This gluten free shepherd’s pie is a lovely family recipe which is nutritious and hearty. Did you know that a shepherd’s pie actually celebrates the period after the war? Easy and inexpensive potato recipes were encouraged by the UK government during and after the World Wars due to rationing.  It was only in 1954 when restrictions on meat and bacon were lifted.  Not only that, but sugar and butter were also rationed. Being a foodie, I don’t know if I could manage so easily just like that. Today we have so many alternatives that you can easily make a pie with the simplest ingredients. That’s why it’s key to nail the main ingredient : the humble potato.

What better way to make the best gluten free shepherd’s pie than with the best potatoes around which are Albert Barlett grown potatoes. Albert Barlett is a family run business that has over 70 years of experience of growing potatoes. It all started back in 1948 when Albert Barlett invested 30 pounds into a water boiler and cast iron bath to set up an operation in Scotland. Ten years later,  Barlett’s sons expanded the family business and opened their first factory in Britain to pre-package carrots.

Ingredients to make gluten free shepherd's pie : red potatoes, carrots, thyme, celery, onions, raw ground lamb

 

best potatoes shepherd’s pie

There are different types of potatoes that Albert Barlett grows. These include:

  • Rooster potatoes – nutty and buttery texture
  • Blonde bella – potatoes on the sweeter side with a creamy texture
  • Anya potatoes – small potatoes with a nutty taste and yellow flesh
  • Apache potatoes – buttery texture and chestnut flavours

Personally, I think all would work well apart from the smaller Anya potatoes. They would take too long to peel. Which ones would you choose for your gluten-free shepherd’s pie? You can use the leftover potato for making other delicious potato recipes as well.

A bag of red new potatoes

shepherd’s pie consistency

Traditionally, back in the day, it was very common for people to use flour to thicken up the meat base in the pie. However, these days we have to make allowances, so in this recipe we used cornstarch. Plus, I prefer cornstarch because flour can get pretty lumpy.

gluten free dairy free shepherd’s pie

Just when you thought that this pie couldn’t get any healthier, there are more steps you can take. In addition to making this a gluten free shepherd’s pie, you can also make it gluten free and dairy free at the same time. The key thing here is to avoid putting milk or butter into the potato mash. You might be thinking that it’s impossible to make that luscious mash – it’s really not. You can add vegan cream alternatives and mix it in with the mash. Don’t believe me? I recommend that you explore this vegan cauliflower mash recipe. Perhaps you can use this cauliflower mash as a substitute for the potato mash? Give it a go!

Also, if you are looking for a vegetarian version of this pie, your potatoes will work wonders in this homity pie recipe.

Two dishes of gluten free shepherd's pie, one with the mash on top and the other without it

gluten free shepherd’s pie with sweet potato

One of my favourite substitutes for potatoes is sweet potatoes. You might think that these are an unhealthy option, however, they are far healthier than they seem. They are very low in sugar and are perfect for those who suffer from a diabetic condition.  Just make this roasted sweet potato mash instead!

how to make the best shepherd’s pie

You can add grated cheddar cheese to the mash for extra flavour and sprinkle some more on top to create the best shepherd’s pie. The extra cheese will be let you have that beautiful golden crisp on top once you take this gluten free shepherd’s pie out of the oven.

Lastly, I highly recommend that you do include some fragrant herbs like thyme or rosemary. These go hand in hand with any potato recipe. They’ll also make you pie look more refined.

A bag of potatoes next to two dishes of gluten free shepherd's pie

how to store shepherd’s pie

Shepherd’s pie is an excellent choice for a family dinner or for preparing food in advance for the upcoming days of the week. If you are really pressed with time, make this for yourself, you’ll have tons of leftovers.

This gluten free shepherd’s pie is fantastic when it comes to storage. Once it bakes the oven, you’ll need to let it cool down completely before you put it in the freezer.  In fact, you can even store it prior to baking it. Cool down, thaw and bake later!

 

Gluten Free Shepherd’s Pie

Prep

Cook

Total

Yield 6

A gluten free shepherd’s pie recipe is an English classic, consisting of lamb mince & potatoes simmered in gravy. Dairy free shepherd’s pie also optional.

Ingredients

  • 15ml (1 tbsp) vegetable oil
  • 1 onion, peeled and finely chopped
  • 3 carrots, peeled and cubed
  • 2 celery sticks, washed and chopped
  • 450g (1lb) lamb mince
  • 15ml (1 tbsp) cornstarch
  • 600ml (1pt) lamb or vegetable stock
  • 15ml (1 tbsp) tomato puree
  • 5ml (1 tsp) thyme, finely chopped
  • 15ml (1 tbsp) rosemary, finely chopped
  • 1kg (2lbs) Albert Bartlett Rooster potatoes, peeled and sliced
  • 90g (3oz) butter
  • 45ml (3 tbsp) milk

Instructions

  1. Gently fry the onion in the oil until softened.
  2. Add the carrots and celery and fry for 5 minutes.
  3. Turn up the heat and fry the lamb mince until browned, stirring the mixture constantly.
  4. Turn down the heat and sprinkle the cornstarch over the mixture and stir.
  5. Pour in the stock, tomato puree, thyme and rosemary.
  6. Stir thoroughly and let the mixture slowly bubble for about 20 minutes.
  7. Preheat the oven to 180°C/ fan 160°C/356°F/gas mark 4
  8. Meanwhile, boil the potatoes in plenty of salted water.
  9. When cooked, drain the potatoes and mash with the butter and milk.
  10. Pour the meat in an ovenproof dish and top evenly with mash.
  11. Ruffle the mash and bake for 20 minutes or until the mince bubbles and the mash is golden brown.
  12. Serve immediately with green vegetables.

Notes

  • You can add grated Cheddar cheese to the mash and sprinkle some more on top to create a decadent Shepherd’s Pie.
  • Before baking the pie you can actually let it cool down and freeze it. Thaw and bake later!

Courses Main Course

Cuisine English

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 563

% Daily Value

Total Fat 30.4 g

47%

Saturated Fat 14.1 g

71%

Cholesterol 109 mg

36%

Sodium 191 mg

8%

Total Carbohydrates 30.8 g

10%

Dietary Fiber 3.3 g

13%

Sugars 4.9 g

Protein 41.7 g

83%

* 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 Pâté https://www.greedygourmet.com/recipes-by-cooking-times/30-mins-or-less/smoked-salmon-pate/ https://www.greedygourmet.com/recipes-by-cooking-times/30-mins-or-less/smoked-salmon-pate/#comments Sun, 23 Sep 2018 09:17:21 +0000 http://www.greedygourmet.com/2007/07/21/smoked-salmon-pate/ Although you might think that serving smoked salmon pate is quite retro, in my opinion it is the perfect example of a time old classic. Why change up a time old smoked salmon pate recipe when it’s perfectly balanced? It consists of smoked salmon, double cream, lemon juice and traditional seasoning. You can also toss...

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Although you might think that serving smoked salmon pate is quite retro, in my opinion it is the perfect example of a time old classic. Why change up a time old smoked salmon pate recipe when it’s perfectly balanced? It consists of smoked salmon, double cream, lemon juice and traditional seasoning. You can also toss in other seafood for more flavour, such as prawns. Or you can also add different herbs and spices to make the salmon pate fit your taste preferences.

Learn how to make homemade smoked salmon pate from scratch. It’s a lot cheaper, fresher, easier and tastier!  What I love most about smoked salmon pate is the consistency. Instead of enjoying whole slices of smoked salmon like with this starter recipe, it’s very enjoyable to have small bits of smoked salmon mixed into a light cream. This smoked salmon appetizer is bestto enjoy with a glass of full-bodied dry white wine.

Smoked Salmon Pâté on Crackers Platter

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make simple smoked salmon pate in 4 steps

Making homemade smoked salmon pate from scratch couldn’t get any easier. All you need are slices of smoked salmon which you can easily purchase in stores. Then you’ll also need double cream, a single lemon and traditional spices like salt and pepper.  Oh, and you’ll also need a blender. Make sure to read the recipe carefully for getting the right proportions. Any minor deviations from the smoked salmon pate recipe can alter your desired consistency. What you are looking for is a light and airy smoked salmon pate, slightly pinkish in colour. There should be a fair amount of small salmon bits visible in the pate. Make sure you don’t overmix the pate, otherwise you’ll end up with an overly creamy pate with no texture.

I recommend keeping a bit of texture when it comes to making the perfect smoked salmon pate. As a finishing touch, cut raw pieces of smoked salmon into small cubes. Once you complete this step, gently fold them into the smoked salmon pate for extra texture. It’s the same when you add any other type of ingredient. This includes cubed prawns or avocadoes. You are in control of the consistency, so feel free to experiment with what types of thickness appeals to you most.

Smoked Salmon Starter - Crackers with pink pate on them

 

how to make smoked salmon pate recipe

There are plenty of variations of a smoked salmon pate recipe. The most popular variation is to substitute the double cream with cream cheese. If you opt for this alternative, your smoked salmon pate might be more acidic. Therefore, I recommend a taste check prior to adding the lemon juice in. In addition, the lemon juice might cause your creamy mixture to curdle up.

Other double cream substitutes include:

  • single cream
  • creme fraiche  – a good substitute.
  • mascarpone cheese – you might not get enough acidity. Add more lemon juice.
  • sour cream – I would use this only as a last resort.

With respect to flavour, there are very easy ways on how you can jazz up a traditional smoked salmon pate recipe. First, you can incorporate chives for a subtle tanginess. Or you can also add these flavour enhancers:

  • capers – these will add more saltiness. Be careful with the seasoning once you add these.
  • dill – a very fragrant herb. Add only a little bit so you don’t over power the pate.
  • parsley – add in only as a last resort if you need some herbs.
  • horseradish – a fantastic addition to a smoked salmon pate, which is quite powerful. If you are making this recipe for a dinner party, I recommend making two versions. One with the horseradish and one without. This is because not everyone can handle the sharp flavours of horseradish.

A close up of Smoked Salmon Pâté on crackers

how to smoke salmon from scratch

Smoked salmon typically involves two types of smoking techniques. These two are hot smoking and cold smoking. Most smoked salmon that you buy in stores is cold smoked at 37 Celsius. This involves using oak chips, creating a delicate texture and a subtle smoky flavour. Prior to smoking the salmon, it is first brined and the cured. A brine keeps ingredients moist. To learn how to make a brine that you can use for other types of meat such as chicken, click here. Made possible by the application of salt, the brine will enable the salmon flesh to hold its moisture.

Did you know that smoked salmon was introduced to the UK by Jewish immigrants from Russia and Poland? As a result, the British have enjoyed smoked salmon ever since the early 19th century!

how to serve smoked salmon pate

Smoked salmon pate is quite a delicate recipe. There is something elegant about eating smoked salmon pate off a biscuit or a piece of bread, making it the perfect finger food. As the pate is a form of a spread in itself, you can easily apply it on biscuits, toasted bread or gluten-free alternatives too! For a refined touch, you can also serve it “French terrine” style. Surround a small glass with a piece of smoked salmon and stuff the inside with the smoked salmon pate. When you take the whole thing out, it will resemble an elegant smoked salmon terrine.

For a healthier option, you can serve the pate in lettuce wraps or endives. The bitter and crunchy factor from the endives will complement the sweetness of the pate. You may also choose to serve the smoked salmon pate as a dip. Just julienne a couple of vegetables such as carrots, cucumber or celery sticks. Don’t forget to decorate with chopped chives or a bit of dill.

smoked salmon pate with avocado slices

Everyone knows that smoked salmon and avocado are a fabulous combination. What better way to obtain a balanced creaminess by adding slices of avocado to the side of your pate. Similarly as with a prawn cocktail, avocado works very well with this seafood recipe.  If you love avocado as much as I do, then you can also opt for incorporating it into the pate mixture. Don’t be surprised if your smoked salmon avocado pate then turns a bit green.

It’s always a good idea to get all your ingredients ready first before you start cooking. Here are layers and layers of tempting smoked salmon.

Layers of Smoked Salmon

Grate some lemon peel…

Grated lemon peel

…and squeeze out the lemon juice.

Squeezing Lemons

Let me show you how to be fancy. We will be making smoked salmon pâté parcels. It’s easier than it looks. First line ramekins with clingfilm.

Clingfilm Lined Ramekin

Carefully layer smoked salmon slices until the whole ramekin is covered. Please note: You’ll need to buy extra smoked salmon for this. The ingredients listed in the recipe are only for the filling.

Smoked Salmon Lined Ramekin

Now we’re ready to make the pâté. Place the smoked salmon in the mini-food processor.

Smoked Salmon in a Blender

Add the cream…

Smoked Salmon and Cream

then the lemon juice and peel.

Smoked Salmon, Lemon and Cream

And lastly, freshly ground black pepper.

Salmon, Lemon, Cream and Black Pepper

Give it a whizz….and voila!

Blended Smoked Salmon Pâté

Feeling creative? Substitute 50% of the smoked salmon with cooked prawns.

Prawns and Smoked Salmon

Don’t forget the dill!

Salmon, Prawns & Dill

Blitz with the cream and lemon.

Processed Smoked Salmon, Prawns and Dill

Now you can fill up the smoked salmon lined ramekin and cover it with even more smoked salmon.

Salmon & Prawn Pâté in a Ramekin

Wrap tightly with clingfilm and place in the fridge for a while.

Wrapped Smoked Salmon Parcel

And there you have it! One fancy Dinner party starter!

Smokeds Salmon Pâté Parcel

Of course, without all the faffing about with the ramekins it can just be lunch on a week day. Whatever the occasion, ENJOY!

Smoked Salmon Pâté

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Smoked Salmon Pâté

Prep

Cook

Total

Yield 8

Smoked salmon pate is a tasty & simple salmon recipe. Making homemade smoked salmon pate will take a few minutes. You need smoked salmon & double cream.

Ingredients

  • 400g (14 oz) thinly sliced smoked salmon, plus extra to line ramekins
  • 150ml (5 fl oz) double (heavy/whipping) cream or cup crème fraîche
  • finely grated rind of 1 lemon
  • 45ml (3 tbsp) fresh lemon juice
  • salt and ground black pepper
  • fresh dill sprigs, to garnish

Instructions

  1. Line 4 small ramekins with clear film (plastic wrap), leaving plenty overhanging the sides. Use enough salmon to line the ramekins. Cut the fish into strips long enough to flop over the edges.
  2. Place the remaining smoked salmon into a food processor and add the cream, lemon rind and lemon juice. Process the salmon in short bursts until it is just smooth. Don’t over-process the pâté or it will thicken too much and the texture will be compromised. Taste and add more salt and ground black pepper. If the salmon is quite oily, it may be necessary to add a little more lemon juice.
  3. Spoon the mixture into the prepared ramekins. Bring over the loose strips of salmon to cover the pâté completely. Cover and chill for at least 30 minutes, then turn out of the moulds, lift off and discard the clear film.
  4. Garnish with dill sprigs.

Notes

  • This dish is best served with crackers, toasted baguette slices, whole wheat or Melba toast.
  • As a starter, slice each parcel carefully in half and serve as 8 portions.
  • If you like horseradish you can add a bit of horseradish cream to the mixture but be careful no to overdo it or it will overpower the smoked fish flavour.
  • For the filling you can use less expensive salmon trimmings instead of sliced smoked salmon which makes it more economical.

Courses Starter

Cuisine French

Nutrition Facts

Serving Size 73.g

Amount Per Serving

Calories 140

% Daily Value

Total Fat 10.7 g

16%

Cholesterol 12 mg

4%

Sodium 392 mg

16%

Total Carbohydrates 1 g

0%

Protein 9.5 g

19%

* 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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Celeriac Remoulade https://www.greedygourmet.com/recipes-for-diets/vegetarian/celeriac-remoulade/ https://www.greedygourmet.com/recipes-for-diets/vegetarian/celeriac-remoulade/#comments Thu, 20 Sep 2018 10:49:00 +0000 https://www.greedygourmet.com/?p=19949 Celeriac remoulade is one of the healthiest side dishes that pairs with practically anything. Smoked salmon and celeriac remoulade are quite the popular combination, which you might have seen already. If you ask me about my favourite part of a fresh celeriac recipe, then I’ll gladly tell you that the crunch factor is what you...

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Celeriac remoulade is one of the healthiest side dishes that pairs with practically anything. Smoked salmon and celeriac remoulade are quite the popular combination, which you might have seen already. If you ask me about my favourite part of a fresh celeriac recipe, then I’ll gladly tell you that the crunch factor is what you need to look forward to. Celeriac remoulade recipes are perfect if you are on a calorie diet or if you seek a healthier lifestyle. It is commonly enjoyed as a side dish or as a starter. If you double up, you can also eat it alone as a celeriac remoulade salad.

This celeriac remoulade can be easily mistaken for a vegan coleslaw salad.  However, this celeriac remoulade uses far less mayonnaise than a traditional coleslaw recipe usually requires. For a healthier option, you can also opt to use a vegan alternative for the cream. Preparing this recipe from start to finish should not take you more than 20 minutes – including clean up! Take advantage of this amazing root vegetable!

A plate of smoked salmon with a lemon on top next to celeriac remoulade

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Celeriac remoulade definition

Celeriac remoulade, in definition, is very thin slices of celeriac, mixed with cream, yoghurt, lemon juice and seasoned to taste. You can make various types of remoulades, however remoulades work best with vegetables that have a harder texture. Good substitutes for celeriac are parsnip, kohlrabi or carrots. If you haven’t got a clue what celeriac is, you might want to know the different between celeriac and celery. Otherwise, if you use celery, your celeriac remoulade will have a completely different outcome.

First, celeriac is a beige bulbous root. In comparison, celery is the green stalks or sticks that grow out of the root. These two have two completely different purposes. The celeriac is perfect for remoulades, making celeriac puree and flavouring stews or broths. It’s a very solid vegetable so it takes quite a while to cook. Whereas, celery sticks are sharper and more tangy.  They are a very common addition to creating Italian pasta sauces and you can enjoy them raw with ranch dressing. You are most likely to find celery sticks at a party within a vegetable platter being served with a healthy avocado dip.

A plate of celeriac remoulade : white strips of celeriac on a blue plate in a white sauce

 

What to do best for a celeriac remoulade

Now here is where it gets tricky. Cleaning the root can be a tedious task for those who are unfamiliar with this root vegetable. In most cases, when you prepare the celeriac, you’ll notice that most of the root goes to waste. This is because it has a lot of dirt in between its tiny roots, so most people just cut off large chunks of the root. To get the most amount of celeriac for your celeriac remoulade, you’ll need to dip it into a deep bowl of water and let it soak for roughly ten minutes. During this time, the small bits of dirt will dissolve, and cleaning the celeriac will be that much easier.

More importantly, you won’t need to cut really large chunks from this delicious vegetable. The more celeriac you keep during this cleaning process, the more celeriac remoulade you’ll be left with. Also, it’s always nice to cook sustainably with as little waste as possible!

A close up of celeriac remoulade with dill

Really quick celeriac remoulade recipe

You might be wondering whether it is even possible to enjoy raw celeriac in this remoulade recipe. The answer is very simple – of course! It’s all thanks to the julienne technique! To julienne an ingredient you need to cut it into long thin strips with a very sharp knife. Consistency and precision are key. Some top restaurants have extreme standards when it comes to serving julienned ingredients and go as far as to measure every single millimeter.

Just think of the size of match sticks. When you julienne the celeriac, it is very enjoyable to eat and it will be much softer. Once you master this cutting technique, you can also use it in other stir fry recipes like this one.

Celeriac remoulade yoghurt

Preparing the mixture for the celeriac remoulade is just as important as the cleaning process of the root vegetable. Generally speaking, this celeriac recipe calls for mayonnaise, double cream and whole grain mustard. However, it’s completely fine to use vegan alternatives. For extra flavour, add a dash of Dijon mustard and sprinkle some cayenne pepper on top for a that lovely kick. Don’t forget to season with salt and pepper and add the lemon juice to prevent browning!

A close up of celeriac remoulade, smoked salmon and a fork

Fennel and celeriac remoulade

If you feel like something is still missing and your celeriac remoulade is still not quite there, then you can also add thin slices of fennel. Fennel is very fragrant and will complement the celeriac very well. Otherwise, I am a huge fan of adding julienned slices of green apples. Make sure that you get those which are very acidic. This way, you don’t need to add too much lemon and you can enjoy the natural acidity as well as sweetness from the apples. If you do decide to go for the apples, fresh sugar peas will also work very well. Don’t be shy to experiment a little.

Best celeriac remoulade recipe

There are two things you need to do in order to make this your best celeriac remoulade recipe ever. First, source the celeriac fresh from a farmer’s market or grow it yourself. A bio alternative will result in a more fragrant and sharper flavour. Cooking with fresh produce is always something you should strive to. Not only will you have more flavour, you’ll have more nutrients and vitamins.  So, that’s step one to mastering the perfect celeriac remoulade.

The second element which is crucial for a delicious celeriac remoulade is storage. It’s like with any beef stew or pasta sauce, it always tastes much better the next day. The reason behind this is that the ingredients bind together over time, fusing different flavours. The same goes for a celeriac remoulade recipe. If you keep it in the fridge overnight, the remoulade will be harmonious and you’ll enjoy every single bite of it.

GIVEAWAY

This week one lucky winner will receive a GROWER’S PRIDE MADRAS CURRY MEAL KIT. Hailing from the Madras region of India, this classic curry balances chilli pepper heat with soothing coconut milk. If you love a good curry, this one’s for you. All the fresh ingredients you need in this meal kit are provided just add 2 tbsp (sunflower) oil, 300g chicken & 300g (basmati) rice and you’re ready to go!

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Smoked Salmon Remoulade

1 vote

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Celeriac Remoulade

Prep

Total

Yield 4

Celeriac remoulade comprises celeriac, mayonnaise, cream and mustard. It’s best served with cold meats & fish such as smoked salmon and ham. Perfect lunch!

Ingredients

  • 1 lemon, juiced
  • 1 celeriac, weighing about 450g (1lb)
  • 100ml (7 tbsp) mayonnaise
  • 45ml (3 tbsp) wholegrain mustard
  • 45ml (3 tbsp) double cream
  • 45ml (3 tbsp) dill, finely chopped
  • salt and pepper

Instructions

  1. Place the lemon juice in a large bowl.
  2. Peel the celeriac and then cut it into matchsticks. As you finish slicing batches, place the julienned celeriac in the bowl with lemon juice and stir thoroughly to prevent the vegetable from browning.
  3. In a separate bowl mix the mayonnaise, mustard and cream.
  4. Stir the sauce into the celeriac.
  5. Season to taste and sprinkle with dill.
  6. Place in the fridge for a couple of hours for the flavours to fully develop, then serve.

Notes

Serving Suggestion

  • Serve with thin slices of ham, smoked salmon, watercress salad or toast.

Notes

  • Alternatively, you can use a mandolin in order to save time.
  • You can substitute the wholegrain mustard with Dijon.
  • You can easily adjust the sauce quantity to your preference; just stick to the ratios.

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 196

% Daily Value

Total Fat 13 g

20%

Saturated Fat 4 g

20%

Cholesterol 22 mg

7%

Sodium 306 mg

13%

Total Carbohydrates 19.7 g

7%

Dietary Fiber 2.9 g

12%

Sugars 3.8 g

Protein 2.8 g

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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My Vegetarian Journey – August 2018 https://www.greedygourmet.com/becoming-vegetarian/my-vegetarian-journey-august-2018/ https://www.greedygourmet.com/becoming-vegetarian/my-vegetarian-journey-august-2018/#respond Mon, 17 Sep 2018 11:50:18 +0000 https://www.greedygourmet.com/?p=50024 The past few months I’ve been trundling along on my vegetarian journey. Having no vegetarian, let alone vegan, friends does make it harder. The fear of missing out in the future is very real and sometimes I can’t help but wonder when I reach the end whether I’ll revert back to eating meat. I don’t...

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The past few months I’ve been trundling along on my vegetarian journey. Having no vegetarian, let alone vegan, friends does make it harder. The fear of missing out in the future is very real and sometimes I can’t help but wonder when I reach the end whether I’ll revert back to eating meat. I don’t know.

What does help is watching documentaries and reading books on the topic to battle loneliness in this regard. Recently, I’ve come across Fat Gay Vegan, which is a funny eye-opening read. Although I know being vegan doesn’t mean just in the food-sense, I didn’t know it was such a large compassing subject.

The book got me thinking about other areas of life, such as buying household products. While we’re constantly told to check food labels for preservatives and other hidden substances, how often do we check the labels of, let’s say, cleaning products? You can look for symbols here.

Politically, these days whatever I vote for feels like a lost cause and doesn’t matter in the grand scheme of things. That said, before feminists get on my case, I do keep voting.

It dawned on me that in some senses that when I’m buying something, I’m casting my vote as well. Every time I purchase something I’m sending money to a company and support it in its endeavours. How much do I really know about the different companies out there? Embarrassingly, not much.

One of the arguments against veganism is that it’s a more expensive lifestyle because products are dearer. Often this is the case and not everyone can afford to carry the extra cost. If you can, then do. If you don’t, try your best.

And so I found myself last week soaking in the bath reading the back of a shower gel bottle, realising it’s a vegan product! Food-wise, I’ve got the details down pat but when it comes to other types of products, I’ve got no clue. Better start research and compiling lists of companies to support. If it’s no skin off my nose to buy vegan products, then why not?

a bowl of 4 bean salad and onions

More Vegetarian Recipes

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Prawn Cocktail https://www.greedygourmet.com/recipes-for-diets/pescatarian/prawn-cocktails/ https://www.greedygourmet.com/recipes-for-diets/pescatarian/prawn-cocktails/#comments Fri, 14 Sep 2018 08:03:49 +0000 https://www.greedygourmet.com/?p=19226 When was the last time you enjoyed a good old prawn cocktail? This classic prawn recipe is one of the best finger foods ever. There are two things that ultimately will make or break a best prawn cocktail recipe – the quality of the prawns and the marie rose sauce.  The most traditional way to...

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When was the last time you enjoyed a good old prawn cocktail? This classic prawn recipe is one of the best finger foods ever. There are two things that ultimately will make or break a best prawn cocktail recipe – the quality of the prawns and the marie rose sauce.  The most traditional way to serve a prawn cocktail is to serve it in a martini glass 1970’s style with prawns hanging on the edge of the glass. It is also very common to add thick slices of avocado next to the prawns. The overall preparation time is very low as prawns take a minimal time to cook.

For this reason, making a prawn cocktail as a starter, or to be served in between courses, is such a pleasure. It has a sense of luxury about it, while it is relatively inexpensive and really easy to prepare. Don’t forget to cut some fresh baguette so you don’t miss out on the sauce.

A close up of a prawn cocktail in a glass

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Classic prawn cocktail seafood recipe

The prawn cocktail  is a 70’s retro classic for dinner parties. There is a lot of speculation that a prawn cocktail recipe was invented in the 1970’s, credited by the UK television chefs Berni Inns and Fanny Craddock. However, the prawn cocktail was discovered by a Californian miner in the 19th century. Apparently, he would order oysters with the addition of vinegar, ketchup, horseradish and some other sauce.  A rather unusual combination of ingredients, but it was known back then as an oyster cocktail. Soon after, seafood cocktails started to appear all over restaurant menus on the California coastline.

Today, prawn cocktails are making a comeback. You might recognize the prawn cocktail as a shrimp cocktail on restaurant menus.  In Commonwealth countries, it’s very common to apply ketchup, mayonnaise and a hint of Tabasco. I am sure that every chef has his or her own version. What would you put inside the sauce?

Three large prawns on a bed of lettuce

 

Which prawns to use for prawn cocktail recipe

I love cooking with prawns. Prawns themselves are rich in protein and low in fat, making this prawn cocktail quite nutritious. They are an excellent choice for those who wish to obtain healthier eating habits. My favourite part is that they only take a few minutes to cook, just like scallops or smaller filets of fish. Prawns are available throughout the entire year. You can get them fresh, pre-cooked and raw.

In addition, you can use prawns in various types of recipes. You can make a delicious Indian prawn korma recipe, prawn dumplings Asian style,  or pan-fried garlic butter prawns. However, you can also use prawns for more simple recipes. For example, you can make sandwiches, seafood rolls or create a party platter with an amazing dipping sauce. A prawn cocktail is one of the best choices to serve as finger food during friendly gatherings.

Three prawn cocktails in glasses, aerial shot

Best prawns for a shrimp cocktail

In general, there are four types of prawns which you can consider for your prawn cocktail recipe. First, the popular choice is to select tiger prawns. Tiger prawns are very large, they have a firm flesh and are usually moist. You can recognize them by their blue or black stripes which turn red when you cook them. In my opinion, these are the best choice for a prawn cocktail as you can show off their dramatic colour and they will hold well when you dip them into the sauce.

Next, you can also consider king prawns, which are even larger than tiger prawns. They also a firm flesh but are slightly richer in flavour. They are also a fantastic choice for the prawn cocktail or for a cold seafood salad.

Have you ever heard of banana prawns? This specific variety of prawns is very popular throughout Asia. They have a sweeter flavour, so they are perfect for making prawn cakes or you can throw them into curries dishes like this one. Banana prawns are not suitable for the prawn cocktail due to the sweetness.

The last variety of prawns you are probably familiar with are school prawns. School prawns are very small, sweet and served cold. You could toss these inside a cocktail sauce, but they won’t give you that satisfaction of biting into that beautiful ingredient due to the small size.

An aerial view of three prawn cocktails in glasses with a avocado and lemon

How to cook prawns for prawn cocktail

Prawns are such a delicate ingredient. Naturally, since they are the hero of any prawn cocktail recipe, you’ll need to cook them to perfection. Depending on the type of prawn you choose, you’ll need to cook them according to their size. Tiger prawns generally take between 2-3 minutes to cook. Since king prawns are larger, they’ll need roughly 5 minutes. My advice is to put your finger on the prawn and see if the center is still very soft. If it is soft, keep it on the heat until it firms up. Just be careful not to overcook the prawns for your prawn cocktail. Just like scallops, they can get rubbery.

Prawn cocktail recipe with an unexpected twist

Who said that you have to serve prawn cocktails in a jar or in that 1970’s martini glass? Although it’s nice to respect the originality and history of the prawn cocktail, that doesn’t mean that you can’t mix it up a little. For a bit of extra crunch, serve this prawn cocktail in salad leaves. Take this tuna lettuce wrap recipe as inspiration.

If you have some prawns leftover from your prawn cocktail, as well as some leftover sauce, then make a prawn cocktail salad. This salad is also best served with slices or cubes of avocado. Don’t forget to sprinkle a bit of lime or lemon juice for some acidity. I also like to include a hint of chilli powder, but feel free to use tabasco as well. Enjoy!

 

Salad Prawn Marie Rose

1 vote

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Prawn Cocktail with Avocado

Prep

Total

Yield 4

Prawn cocktail is the classic cold shellfish starter loved by all. Serve with avocados, toast or by itself. Garnish this 1970’s dish with fresh dill.

Ingredients

  • 90g (3oz) mixed lettuce, washed
  • 1 avocado, peeled and chopped
  • 12 cooked king prawns
  • 125ml (½ cup) Marie Rose sauce
  • Paprika, for sprinkling
  • Dill, for garnishing

Instructions

  1. Arrange the lettuce on respective plates, then top with avocado.
  2. Place the prawns on the salad and add dollops of sauce on top.
  3. Sprinkle with paprika and garnish with dill.

Notes

  • Use lettuce of your choice.
  • Add more prawns, avocado and lettuce to turn the salad a main course.
  • Use as much sauce as you like!

Courses Starter

Cuisine British

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 164

% Daily Value

Total Fat 12.7 g

20%

Saturated Fat 2.6 g

13%

Cholesterol 2 mg

1%

Sodium 61 mg

3%

Total Carbohydrates 8.6 g

3%

Dietary Fiber 3.9 g

16%

Sugars 2 g

Protein 6 g

12%

* 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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Egg, Mayonnaise & Cress Sandwich https://www.greedygourmet.com/recipes-by-cooking-times/30-mins-or-less/egg-and-cress-sandwich-replicate-this-best-egg-cress-sandwich-recipe/ https://www.greedygourmet.com/recipes-by-cooking-times/30-mins-or-less/egg-and-cress-sandwich-replicate-this-best-egg-cress-sandwich-recipe/#comments Wed, 12 Sep 2018 09:15:20 +0000 http://www.greedygourmet.com/2008/02/11/egg-mayonnaise-cress-sandwich/ Nothing screams healthy and quick lunch like this egg and cress sandwich. This is the best egg and cress sandwich recipe around and it sets apart from the traditional heavy egg and mayo sandwich recipe. The addition of the cress makes this the type of sandwich that you can easily serve at a lady’s luncheon...

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Nothing screams healthy and quick lunch like this egg and cress sandwich. This is the best egg and cress sandwich recipe around and it sets apart from the traditional heavy egg and mayo sandwich recipe. The addition of the cress makes this the type of sandwich that you can easily serve at a lady’s luncheon with some afternoon tea. What I enjoy most about this recipe is that you don’t need a lot of ingredients to make this egg sandwich. However, don’t let it fool you that an egg sandwich is plain. You can easily jazz it up with additional ingredients, spices and alter the cooking method of the egg. Make the egg and cress sandwich your own. How would you serve your egg sandwiches? Leave a comment below.

egg and cress sandwich, brown bread with egg and watercress

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egg and cress sandwich recipe origins

Nobody really knows the origin of the egg and cress sandwich. There is a lot of historical debate whether or not the traditional egg mayo sandwich has its origins in the U.S. or in Britain. It was very common to enjoy breakfast sandwiches throughout the 19th century in the US, however, the first egg sandwiches  showed up only after World War II in the U.S. fast food industry. Back then, an egg sandwich was typically served with a fried egg. More egg sandwiches were later adapted by the McDonald’s fast food chain.

When it comes to Britain, the egg and cress sandwich is Britain’s most famous snack. In fact, the British love their sandwiches so much, they even have a British Sandwich Week every year. The term sandwich is indeed an English term, so for these reasons, historians tend to lean more towards crediting the origin of egg sandwiches to Britain. Historically speaking, the term sandwich is named after the 4th Earl of Sandwich from the mid-18th century. Apparently, while he was gambling, he ordered some meat stuffed between two pieces of bread because it allowed him to continue playing. From then on, the concept of the sandwich came to life and continues to be one of the most popular finger-foods throughout the world!

Ingredients for a egg and cress sandwich

 

the perfect eggs for egg mayonnaise recipe

Obviously, the egg is the hero ingredient of this egg and cress sandwich recipe. For the best results, definitely opt for bio large free-range eggs. Although they might cost you slightly more, they are worth the end result. The large free-range eggs will result in a delicious and fluffy egg salad. In any case, those are the best eggs to purchase not only for the extra flavour but also for your health. Don’t go for the inexpensive versions which are from caged chickens.

best fluffy egg salad for sandwiches

Again, as mentioned above, the key element here is to purchase the right type of eggs. However, the mayonnaise is also a crucial ingredient for the egg and cress sandwich. For best results, don’t go for the heavy store-bought mayonnaise, but make your own instead! Click here to learn how to make homemade mayonnaise from scratch. Plus, this mayonnaise is unlike any traditional mayonnaise, because it is made with avocado oil. The avocado oil will make the mayonnaise smoother. So, once you incorporate it with the egg, it’ll make a fantastic egg salad.

Once you have your eggs and your mayo ready, you need to be careful not to overwork the egg salad. Otherwise, you’ll end up with a lumpy egg salad for your egg and cress sandwich. Just carefully fold the eggs into the mayonnaise so you have a light and fluffy egg salad.
Remember to add seasoning and your favourite spices. I recommend adding just a hint of nutmeg or a smoked paprika. You can also opt for tarragon or use any of these tarragon substitutes.

A close up of egg and cress sandwich, egg, brown bread, watercress

how to make an elegant egg mayo sandwich

There is a great way to jazz up a simple egg mayo sandwich recipe. Instead of making a traditional egg salad for the egg and cress sandwich as filling, make a poached egg. Although you might consider this quite the challenge, once you master making poached eggs, your egg and cress sandwich will be on a whole other level. Simply poach the egg, place it on the bread and decorate with some cress and thin slices of avocado. Then all that’s left to do is to cut into that beautiful egg and cress sandwich and enjoy that oozing center! However, this specific preparation method calls for more time.

how to make healthier egg mayo sandwich recipe

You might be thinking that there is absolutely no way this egg and cress sandwich can get any healthier. Well, it certainly can if you make the sandwich with the right type of bread. First and foremost, if you really want to cut down on excess sugars, you should omit using white bread. Try using oat bread, flaxseed bread, rye bread or whole wheat bread. Otherwise, go for gluten-free bread which is very good for your metabolism. Ever since I started eating gluten-free bread, I started feeling more energized and I also came to the realization that I don’t crave excess food. Therefore, you have the most nutritious sandwich, in combination with protein from the egg and antioxidants from the cress.

Have you ever heard of sweet potato bread or cauliflower bread? You heard me – you can actually enjoy bread made entirely from vegetables! If you can get your hands on these, you’ll have the healthiest egg and cress sandwich recipe around!

egg salad and cress sandwich serving

You can enjoy your egg and cress sandwich recipe alone as finger-food, or you can serve it with a side salad. If you are serving your egg and cress sandwich for breakfast, don’t forget to serve it with strips of fried bacon and roasted asparagus. Or better yet, serve asparagus wrapped in parma ham.

Remember to sprinkle that beautiful cress over the top of the egg sandwich. It will add a certain tanginess and a bit of a crunch. How will you serve your egg and cress sandwich?

 

1 vote

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Egg, Mayonnaise & Cress Sandwich

Prep

Cook

Total

Yield 1

Learn how to make the perfect egg and cress sandwich recipe with a fluffy tasty egg salad. Also, learn how to serve the egg mayo sandwich elegantly. Enjoy.

Ingredients

  • 1 hard-boiled egg
  • mayonnaise, to taste
  • cress
  • salt and pepper, to taste
  • 2 slices of bread

Instructions

  1. For directions on how to boil an egg, click here.
  2. Mash the egg with a fork. Start off using 15ml (1 tbsp) of mayonnaise and mix it thoroughly with the egg. If you prefer to use more mayo, then please do so. Sprinkle some cress in the egg mixture, stir and season to taste.
  3. Spread the filling evenly across a slice of bread (you choose what type: white, brown, wholegrain, you name it) then close the sandwich with the other slice of bread and quarter the sandwich.

Notes

  • Preparing your own sandwich is a personal matter. If you’re like me and prefer a thick and robust filling, double up on the egg, mayo and cress, but still use only 2 slices of bread.

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 220

% Daily Value

Total Fat 6.8 g

10%

Saturated Fat 2 g

10%

Cholesterol 186 mg

62%

Sodium 357 mg

15%

Total Carbohydrates 24.8 g

8%

Dietary Fiber 4 g

16%

Sugars 4.1 g

Protein 14.2 g

28%

* 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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BBQ Rack of Lamb https://www.greedygourmet.com/recipes-for-diets/omnivore/bbq-rack-of-lamb/ https://www.greedygourmet.com/recipes-for-diets/omnivore/bbq-rack-of-lamb/#respond Tue, 11 Sep 2018 19:24:01 +0000 https://www.greedygourmet.com/?p=50155 What better way of enjoying the last bit of summer than cooking a lovely BBQ rack of lamb? This beautiful piece of meat is one of the best bits of the animal, and with the proper preparation, you are in for a real treat. Moreover, the BBQ rack of lamb is the perfect dish for...

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What better way of enjoying the last bit of summer than cooking a lovely BBQ rack of lamb? This beautiful piece of meat is one of the best bits of the animal, and with the proper preparation, you are in for a real treat. Moreover, the BBQ rack of lamb is the perfect dish for having friends or family over to enjoy a meal together. Although you need to plan ahead before cooking the BBQ rack of lamb, it is actually surprisingly easy to prepare. I urge you to just try this dish once because, trust me, afterward you’ll make it again and again.

BBQ rack of lamb on a grey slab with rosemary sprigs

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what is BBQ rack of lamb

BBQ rack of lamb, or carré d’agneau, is one of the best cuts of lamb. The whole cut generally include 16 ribs, however in stores you might only see 8 ribs. Even if the rack of lamb is generally seen as the prime part of the lamb, lamb has many delicious and inexpensive cuts as well. If you don’t eat too much lamb, you’ve been missing out. Just one bite and you’ll be swooning!

Have you heard of the EU funded campaign, called Lamb Try It Love It? This venture sets out to prove that lamb isn’t just a one roast wonder, but can be utilised in many other ways because of its many different types of cuts. In essence, there are nine main cuts of lamb, which include lamb shank, leg of lamb, rump, loin, rack of lamb, lamb chop, breast, lamb shoulder and neck.

Ingredients for  bbq rack of lamb: Oil Garlic Lemon, rosemary and raw rack of lamb

With these cuts, you can replicate easy and delicious recipes such as these grilled curried lamb chops, or this indian roast leg of lamb recipe. With so many possibilities at your fingertips, lamb is perfect for everyday meals. Especially, since lamb can be quick and easy to prepare.

Plus, the best part of eating lamb is that it is healthy. Lamb is naturally rich in protein, low in sodium, and rich in two essential vitamins – niacin and vitamin B12. Niacin aids in normal energy production in the body, as well as support the nervous system and much more. Essentially, lamb fits into a balanced diet that supports a healthy lifestyle.

Two raw racks of lamb in a cassarole dish

 

how to make BBQ rack of lamb

In order to make the delicate BBQ rack of lamb even tastier, I have marinated it overnight. A simple marinade of olive oil, lemon, garlic and rosemary will certainly give you a flavourful meal. Fresh rosemary is the perfect seasoning for lamb, because it the respective flavours complement each other wonderfully. However, if you are not a huge fan of rosemary you can use thyme instead. Alternatively, lemon thyme or oregano are also good substitutes for rosemary.

Personally, I love garlic and I use it pretty much wherever I can. If you don’t like garlic that much, or if you have an important meeting the next day, simply leave it out.

On the other hand, I urge you to add lemon juice and lemon zest to the marinade. I find that the acidity marries all the flavours in the marinade together perfectly. The longer you leave the BBQ rack of lamb to marinate, the better. If you don’t have time to let it sit overnight then at least try to allow five to six hours for the lamb to absorb the flavours from the marinade.

A close up of raw lack of lamb with a rosemary mixture on top

how to prepare lamb rack

Rack of lamb is a very delicate piece of meat. Before marinating the lamb you need to prepare it. If you want the prettiest BBQ rack of lamb, take a sharp knife and scrape off the excess fat from the bones. This technique is called ‘frenching’, read about it here. It can be a somewhat tedious and time consuming job, but if you are not in a rush, it leaves you with a beautiful end result. Alternatively, you can ask the butcher to do it for you. An experienced professional can get it done in a matter of minutes. The most important part is to remove the hard fatty layer.

For the picture perfect resul,t you can cover each of the bones in tin foil before putting them on the grill. This will prevent the bones from getting burnt and you will have a plate of beautiful lamb cutlets.

bbq rack of lamb on a wire rack inside the oven

the perfect side for BBQ rack of lamb

Although the cutlets look fine and delicate once you cut up the BBQ rack of lamb, I like to keep the side dishes rather rustic. I think it is the most fitting for a meal prepared on the grill. Roast potatoes are simply a must for rack of lamb, and what better than to keep the theme of rosemary going, by serving my rosemary roast potatoes with the BBQ rack of lamb?

Add a cheesy garlic bread to the table and you have pure comfort food. Perfect for lovely evening meal with friends or family to enjoy the last days of summer.

On a lighter note, vegetables are always nice for balancing out the dish. Since you already have the grill going you can use it to grill some vegetables. Bell peppers, onions, eggplant and corn are all delicious on the grill, and complement the BBQ rack of lamb well. A refreshing salad is also great for acidity. For instance, you can try my simple cherry tomato salad.

Alternatively, if you want to be untraditional you can serve pomegranate salsa with the BBQ rack of lamb. The pomegranate salsa has a wonderful exotic, almost Middle Eastern flavour that goes very well with lamb.

A rack of lamb and smaller pieces of bbq rack of lamb on a marble slab

best wine for rack of lamb

A lusciously cooked BBQ rack of lamb deserves a fabulous glass of wine, especially if you are enjoying the meal with friends or family. Lamb pairs well with powerful red wines, and even more when cooked on the barbecue. For this reason I recommend you to look at ripe overseas wines from shiraz or carbernet sauvignon. South Africa and Australia produce excellent potent red wines that pair well with BBQ rack of lamb.

Lamb Chops on a marble slab with a lemon

 

BBQ Rack of Lamb

Prep

Cook

Total

Yield 6

Once you make this BBQ rack of lamb for your friends,you’ll find them coming over more and more. A beautiful cut of lamb that’s finger-licking delicous!

Ingredients

  • 60ml (4 tbsp) olive oil
  • 1 lemon, juiced and zested
  • 4 garlic cloves, peeled and crushed
  • 15ml (1 tsbp) rosemary, washed and finely chopped
  • Salt and pepper
  • 2 racks of lamb, weighing approximately 1.25kg (3lbs)

Instructions

  1. For the marinade, mix the oil, lemon juice, zest, garlic, rosemary, salt and pepper in a small bowl.
  2. Place the lamb in a large baking dish or resealable plastic bag.
  3. Pour the marinade onto the lamb and rub the mixture all over the lamb.
  4. Cover and leave to marinate in the fridge overnight.
  5. Bring the barbecue to a medium temperature, about 160°C.
  6. Place the lamb bone side down first and sear for 4 minutes.
  7. Turn the meat and place in indirect heat for 15 minutes. This will cook them to medium-rare.
  8. [Optional] Continue cooking until desired doneness. Use a meat thermometer for optimal results.
  9. Remove from the lamb from the heat and let it rest for 10 minutes before cutting into chops.
  10. Serve with green salad and your favourite barbecue side dishes.

Notes

  • If you’re not in a rush you can cover the bones with foil to prevent them from burning.
  • Since lamb has a high fat content, keep an eye on it because fire flare ups might occur.

Courses Main Course

Cuisine English

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 484

% Daily Value

Total Fat 25.2 g

39%

Saturated Fat 7 g

35%

Cholesterol 191 mg

64%

Sodium 162 mg

7%

Total Carbohydrates 2 g

1%

Dietary Fiber 0.6 g

2%

Sugars 0.3 g

Protein 59.9 g

120%

* 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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Chicken Kasha https://www.greedygourmet.com/recipes-for-diets/omnivore/chicken-kasha/ https://www.greedygourmet.com/recipes-for-diets/omnivore/chicken-kasha/#respond Mon, 10 Sep 2018 20:54:46 +0000 https://www.greedygourmet.com/?p=50311 Chicken kasha Bengali style is a flavourful dish and a definite winter warmer, as any Indian curry recipe. It combines beautiful ingredients in a thick spicy gravy. Once you try a spoonful of this authentic chicken kasha recipe, you’ll be coming back for more and more each time.  You can serve it in the traditional...

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Chicken kasha Bengali style is a flavourful dish and a definite winter warmer, as any Indian curry recipe. It combines beautiful ingredients in a thick spicy gravy. Once you try a spoonful of this authentic chicken kasha recipe, you’ll be coming back for more and more each time.  You can serve it in the traditional way as a side dish. Or double-up in portion size and serve it as a main course. To learn how to prepare chicken kasha, keep reading. You’ll see that a chicken kasha is just shy of a plain chicken curry recipe.

Before you start to cook, be sure to double check whether you have all the spices and herbs you need to complete the recipe. I know that this chicken kasha calls for a lot of ingredients, so it’s not the cheapest dish. However, once you buy all the herbs and spices, they will last you for ages. It’s all about the initial investment. Once you have everything, remaking the chicken kasha will be a piece of cake.

A bowl of chicken kasha with three indian side dishes

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best Bengali chicken kasha recipe

Chicken kasha is an authentic Bengal recipe that has deep roots imbedded in the Bengal culture. The chicken kasha is a very rich and spicy chicken curry, with a thick consistency. The term kasha translates to dry gravy or a gravy which has a drier consistency. Commonly, in other parts of Bengal, people also refer to the chicken kasha as kosha. This authentic recipe is one of those that every Bengal family cooks and adds thier own spin to it. In addition, it’s very popular to serve this dish during holidays and most Bengali festivals. These include the Durga Puja, Rath Yatra and much more.

Prior to mastering an authentic recipe, such as this chicken kasha, I like to find out as much information as possible about the cuisine itself. I find that this sharpens my skills as a cook and connects me more to the dish I am trying to make. Bengali cuisine is native to the eastern Indian subcontinent, somewhere between Bangladesh and West Bengal. Bengali dishes are known for their fiery and spicy nature. What differs Bengal cuisine from traditional Indian cuisine is the fact that you serve the food course by course rather than taking the “all at once” approach.

Due to the fact that historically Bengali people were always hunters, the signature meat includes fish and goat. Sometimes even water buffalo. The signature staple, on the other hand, is the rice.

Ingredients for Chicken Kasha - raw chicken in a bowl, spices, onions, tomatoes

authentic chicken kasha Bengali style

Nonetheless, because the Bengal region consists of a lot of rivers, the traditional choice of protein would be sweet water fish. These fish are mostly caught in the Ganges delta and they are often smoked and have various spice rubs on them. These types of fish include shorshe lish (smoked fish with mustard seed paste), or fried rui (fish from carp family). In fact, it’s common to cook with over 40 different types of fish. If you want to make your chicken kasha recipe as close as possible to the real Bengali recipe, just substitute the chicken with carp.

However, I recommend keeping the chicken at it works perfectly with the rich flavours of the curry. The chicken kasha tastes especially exceptional with the inclusion of brined chicken breasts. If you know how to brine chicken, then you understand why the brining process is so important. The end result is juicy and moist. It is perfect for making the chicken kasha recipe as the recipe calls for a long simmering process. Remember, the more you let the curry simmer, the better all the ingredients will fuse together.

chicken kasha recipe step by step

You need to follow this recipe step by step, as every single ingredient leaves an impact. Add the spices and herbs as the recipe instructs for maximum flavour. The key part of mastering a chicken kasha recipe is adding an appropriate amount of the ginger-garlic paste. This paste acts as the main element that binds all spices together. Often, cooks add a hint of onion paste to dilute it and add even more flavour. I recommend adding the onion paste to any type of curry recipe. Even a more intense one, like this beef kofta curry recipe.

Next, if think that the flavours of the ginger and the garlic are already creating enough spice, then leave out the chili element. You can opt for adding the chilli powder in small portions or leave it out completely.

If you enjoyed making this paste,  then I also think you’ll enjoy learning how to make korma curry paste from scratch. You’ll be able to recreate an amazing chicken korma recipe.

Indian Chicken Curry in a sauce pan

chicken kasha recipe restaurant style

To make the chicken kasha a stand out recipe, the secret lies in the serving process. The traditional way how to serve a Bengal curry dish is in a deep serving plate. This will allow you to fill the dish up with the spicy thick gravy. Place the bits of the chicken on the top as they make the curry more appealing and rich. Next, cut up some fresh chillies and fresh coriander leaves and sprinkle throughout. With the addition of these, the chicken kasha will look as vibrant as ever.

how to serve Bengal chicken curry

I recommend serving a small bowl of rice on the side or hide the rice underneath the actual gravy. What better way to enjoy the chicken kasha than in the traditional way? Otherwise, feel free to serve the chicken curry on a normal serving plate.  It won’t affect the actual taste of the curry, so there is nothing to worry about.

You may also choose to serve the chicken kasha recipe with rotis or naans. In fact, if you have one of those roti making machines,  I highly recommend you consider serving them alongside the curry.  To bring down the heat of this curry, try this traditional peshwari side dish. You can learn more about the how to make rotis in this prawn puri recipe.

 

Chicken Kasha

Yield 4

Chicken kasha is an authentic Bengal dish. It’s a spicy chicken gravy which is thick and semi-dry. Replicate this chicken kasha recipe Bengal style. Enjoy.

Ingredients

  • 30ml (2 tbsp) oil
  • 600g (1 1/2lb) chicken drumsticks and thighs
  • 4 cardamom pods, crushed
  • 1.25ml (1/4 tsp) cumin seeds
  • 5cm (2in) cinnamon stick
  • 4 onions, peeled and sliced
  • 6 garlic cloves, peeled and crushed
  • 2.5cml (1in) fresh ginger, peeled and grated
  • 2.5ml (1/2 tsp) ground coriander powder
  • 2.5ml (1/2 tsp) chilli powder
  • 1.25ml (1/4 tsp) turmeric
  • 2 large tomatoes, washed and pureed
  • 5ml (1 tsp) garam masala

Instructions

  1. Heat the oil in a large saucepan and brown the chicken in batches. Set aside.
  2. In the same saucepan, gently fry the cardamom, cumin and cinnamon until their flavours are released, which should take around 5 minutes.
  3. Add the garlic, ginger and onions. Continue to fry them for 5 minutes or until softened.
  4. Add the coriander, chilli and turmeric. Give the mixture a stir.
  5. Pour in the tomato puree, stir and let the sauce reach a bubbling point.
  6. Place the chicken pieces in the sauce, cover the sauce with a lid and let it slowly simmer on a low heat for 90 minutes or until tender. You may need to add a bit of water if there isn’t enough liquid in the curry.
  7. Sprinkle with garam masala and season to taste.
  8. Serve with pilau rice, naan and raita.

Notes

  • In some variations, potato is added to the curry.

Courses Main Course

Cuisine Indian

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 424

% Daily Value

Total Fat 26.7 g

41%

Saturated Fat 6.3 g

32%

Cholesterol 126 mg

42%

Sodium 133 mg

6%

Total Carbohydrates 18.1 g

6%

Dietary Fiber 4.5 g

18%

Sugars 7.2 g

Protein 30.6 g

61%

* 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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Coriander Substitutes https://www.greedygourmet.com/ingredients/coriander-substitutes/ https://www.greedygourmet.com/ingredients/coriander-substitutes/#respond Sat, 08 Sep 2018 08:00:42 +0000 https://www.greedygourmet.com/?p=50309 These best coriander substitutes are definitely worth reading about. Especially if you love cooking with this herb. Coriander has a reputation of dividing people. You either love or hate the very specific flavour it has. I personally love coriander and enjoy cooking with it. However, I also have friends who think it tastes of soap...

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These best coriander substitutes are definitely worth reading about. Especially if you love cooking with this herb. Coriander has a reputation of dividing people. You either love or hate the very specific flavour it has. I personally love coriander and enjoy cooking with it. However, I also have friends who think it tastes of soap or perfume. In any case, the smell and flavour of coriander certainly is powerful. These aromas are also what make coriander such a loved and popular herb in some of the spicier cuisines of the world. Still, some people think that there are not enough coriander substitutes on the planet to replace this herb.

top coriander substitutes you need to know

A pile of coriander leaves When you eat the coriander fresh, it tastes refreshing and lemony. It definitely leaves a mark on your palate. You’ll find fresh coriander as green toppings in curries or in salads. In Indian dishes, coriander is often added fresh as well, and left to cook and release its flavours to the dish. Fresh coriander can keep for a couple of days in the fridge after being picked. However, the leaves and stems will go soft quite quickly. If you pick or buy fresh coriander with the roots still on, you can put them in a glass of water. Then the coriander will easily keep fresh for three to four days on the kitchen counter.

replacement for coriander in recipes

A pile of wet coriander leavesCoriander is an annual plant with relatively short stems when it’s fresh, and soft leaves that look a little bit like parsley. In fact coriander is also known as Chinese parsley. Although we tend to associate coriander with Asian or Mexican food, the plant is also widely cultivated in Europe. Actually, it is believed that coriander was cultivated in Greece and its neighbouring countries as far back as the second millennium BC.

In more recent years, coriander has found its way into many British kitchens, and is now available in pretty much every supermarket. You can also grow coriander yourself, however it needs a lot of care and water and can be tricky to keep alive in the kitchen. Moreover I like to use a lot of it, so a small potted plant will not last that long. My advice is to buy a fresh bundle when you need it.

the best fresh coriander substitutes in the kitchen

A pile of fresh coriander leaves on a wood plank Should you find yourself in a situation where you need coriander, there are other ways to go.  Here are the top coriander substitutes you need to know about.

Parsley

A bunch of fresh parsley, one of the coriander substitutesIt might sound dull to use such a common and homey herb as parsley to replace the exotic coriander. However, depending what you need it for, fresh parsley can actually if not the best substitute for fresh coriander. This goes especially, if you are using it in a salad, or as a green topping on a grilled halloumi recipe. Admittedly, the humble parsley does not quite pack the aromatic punch that fresh coriander does, but in a tight spot it still makes for a good substitute. Not to mention, that if you are cooking for people who have a hard time enjoying coriander, parsley is the perfect compromise.

Tarragon

A bunch of fresh tarragon leaves and a yellow flowerTarragon has mild aromas of lemon and liquorice, and brings fantastic flavour. If you were using fresh coriander to cook a warm dish, such as a curry, tarragon is quite a good substitute. On that note, have a look at my suggestions for tarragon substitutes.  Finely chopped tarragon is a good coriander substitute as a green topping on an Asian or South American dish. For example you can use tarragon instead of coriander as topping for Peruvian ceviche.

Dill

A pile of fresh dill on a yellow cutting board and knifeThis might seems like e a bit of an outsider, but it is actually a decent coriander substitute. It has a lemony, earthy aroma which makes complements coriander. It is especially good if you are cooking a dish with fish or poultry. Try this cod recipe! You can use the dill as a crust.

Watercress

A bunch of watercress leavesAs you might remember – I am a big fan of watercress. It has a fine peppery aroma which makes it good as a fresh coriander substitute. It is less aromatic than coriander but more exciting than parsley. Plus, it’s more powerful in taste! Watercress is especially good for that green sprinkle on top or in an Asian salad. Or just make a simply watercress salad instead.

best ground coriander substitutes for curry

5 bowls of ground indian spices for coriander substitutesMany recipes call for ground coriander rather than fresh coriander. Ground coriander or coriander powder is made from dried coriander seeds. This dry spice is used as an aromatic for many Asian dishes. Especially in Indian and Thai cooking. If you are anything like me you probably have a pantry full of dried spices. Ground coriander works well in curries but can also be used as a spice rub for roasting vegetables. Try making roasted carrots with coriander!

Cumin

A pile of brown ground cumin Cumin seeds have a flavour that is actually quite similar to coriander seeds. The whole seeds are great for pickling, and you can easily substitute coriander seeds with cumin seeds. Don’t believe me? Try this courgette pickle. As a ground spice cumin is also a good coriander substitute for example when cooking curries or other Indian dishes. Remember to roast off the spices in the pan to release the flavours, whether you use cumin or coriander.

Cloves

A pile of whole clove leaves, a coriander substitutesYou might be thinking of Christmas when thinking of cloves. Don’t let that fool you though, because cloves are actually a great substitute for coriander. The sweet spicy aroma substitutes coriander nicely in a curry or as seasoning for meat. Especially in pork dishes like this one. Cloves have a tendency to disintegrate somewhat during the cooking process. So, a tip here is to put them in a tea filter and let the flavour seep out into the dish.

Caraway seeds

A pile of brown long caraway seedsThe caraway plant is a member of the carrot family. You might also know it as Persian cumin or meridian fennel. I have also mentioned it in my suggestions for fennel substitutes. Caraway seeds are the perfect substitute for coriander seeds if you need flavouring for pickled vegetables. These include cucumber or pumpkin. The aromas are earthy, nutty and peppery. This makes caraway seeds the perfect coriander substitute in rustic dishes. Use it in curries, stews or for spice rubs for meat. The flavour is powerful so use with care.

Coriander Pin

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Smoked Chicken Drumsticks https://www.greedygourmet.com/recipes-for-diets/omnivore/smoked-chicken-drumsticks/ https://www.greedygourmet.com/recipes-for-diets/omnivore/smoked-chicken-drumsticks/#comments Fri, 07 Sep 2018 20:40:11 +0000 https://www.greedygourmet.com/?p=50433 Smoked chicken drumsticks might sound like something you order from a restaurant but if you are armed with your own smoker, you can prepare them at home! A long time ago (1997, eek!), I visited Disney World in Orlando. I’ll never forget it. No, not the rides but the gigantic smoked turkey legs it sold....

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Smoked chicken drumsticks might sound like something you order from a restaurant but if you are armed with your own smoker, you can prepare them at home!

A long time ago (1997, eek!), I visited Disney World in Orlando. I’ll never forget it. No, not the rides but the gigantic smoked turkey legs it sold. In typical Greedy Gourmet-style, that’s the memory that stuck with me through all these years and I’ve been yearning to eat it again. Obtaining turkey legs in the UK is not impossible but because of their sheer size can be quite clunky to work with if you don’t have an industrial smoker.

Scaling down to chicken drumsticks is a practical compromise, which isn’t really one at all. If you like to regularly smoke your chicken, you’ll know that smoking the meat enhances its umami flavours. However, this is where the smoking technique comes in. If you master the timing on how long to smoke the chicken drumsticks for, you will be in for a treat. The smoking process turns normal chicken drumsticks into something unique and sophisticated and they can be simply served with something like coleslaw.

Smoked chicken drumsticks in a wire basket

best selling bbq cookbooks

best smoked chicken drumsticks recipe

A lot of cooks hesitate to smoke chicken because they think it is difficult or involves a lot of preparation. This definitely isn’t the case. In truth, smoking meat is ridiculously easy, especially if you’ve got a grill with a smoker function. Even if you opt for the classic smoker without a grill, smoking chicken only involves some patience. If you’ve never smoked chicken or any type of ingredient, you need to learn about the smoking method first.

Smoking meat is a time old technique that originated centuries ago. Smoke was used to preserve meat for long journeys and long seasons without any food, especially during the Middle Ages. Today, the smoking technique is more often used for flavouring and browning food. For example, when you eat a delicious sausage, the extra rich flavours come from smoking the sausages in a smoke house. The same goes for smoked cheese, you get that extra blast of flavour in your mouth that makes the cheese so special. This same level of impact can be found by smoking to a simple chicken legs recipe. With a bit of smoke, you can turn plain chicken legs into an exciting main course! To learn more about smoking, click here.

So, for the smoking process, all you have to do is put the chicken legs inside and set for how long you want the chicken to smoke for. However, before you move forward with smoking, I highly recommend making a brine for the chicken. In the proces,s your brined chicken drumsticks won’t turn dry.

Chicken Drumsticks Brining in a liquid and pan

 

 

how to make smoked chicken drumsticks brine

The number one fear cooks get with smoked chicken or smoked ribs, is that the meat will dry out after smoke exposure. The solution is to cleverly prepare a brine for the chicken. Do you know how to brine a chicken? It’s very straightforward. All you need is salt and sugar and a deep tray to place the chicken legs in. To learn how to make the perfect brined chicken drumsticks, click here. The brine itself will reabsorb into the chicken muscle tissue, making it nice and moist. You’ll need to brine the chicken legs for a couple of hours for the perfect result.

My advice is to prepare the brine in the morning before you go to work. By the time you come back, your brined chicken drumsticks will be ready for you!  You can also choose to make brined chicken breasts or brined chicken wings, as the brine is good for any cut of meat.

Raw Chicken Drumsticks in a wire cage

the best woodchips for smoked chicken

Once your chicken is brined, it’s time to smoke it! If you are a newbie when it comes to smoking chicken, you need to take care which woodchips you use. The best type of woods for poultry and lighter meats are woodchips from fruit trees.  I recommend the following woodchips:

  • apple woodchips – for a mild and slightly sweet flavour. Works with pork too.
  • cherry woodchips – sweet and fruity. Perfect for poultry.
  • hickory woodchips- considered as the best wood for smoking. It has stronger sweet flavours.
  • maple woodchips – more mellow than hickory wood.

Chicken Drumsticks being sauced with bbq sauce on a grill

I wouldn’t recommend using heavier woodchips like pine, evergreen, cedar or redwood. These are too intense and generally, do not work with poultry. Spruce and fir woodchips also have sap so don’t ever use these for smoking.

Nevertheless, once you select your type of wood, it’s time to smoke the chicken. If you are wondering how long to smoke chicken, the results vary. To smoke a whole chicken, you need about 30-45 minutes per pound. Of course, this also reflects the level of smokiness you want.

Two smoked chicken drumsticks on a plate with coleslaw

smoked chicken drumsticks BBQ style

Now, if you are wondering how to make BBQ style smoked chicken legs, the answer is to select the right BBQ sauce. The more intense the sauce, the better the outcome! Just take a look at my oven baked BBQ chicken, doesn’t it look stunning? The trick is in the sauce. If you make the sauce yourself from scratch, you’ll have the best smoked chicken drumstick BBQ style possible. Give this luscious and thick gluten free barbecue sauce recipe a go. You can also apply it on other types of BBQ recipes such as: BBQ chicken kebabs, BBQ smoked ribs or BBQ pulled lamb.

A close up of smoked chicken drumsticks on a plate with coleslaw

easy smoked chicken legs recipe

Once your beautifully smoked chicken drumsticks are done, you’ll need a refreshing side. Since the chicken will be packed with intense and rich flavours, you should pair it with some acidic side like this courgette pickle. For a bit of crunch, this vegan coleslaw is perfect because it’s not so filling and heavy like a traditional coleslaw recipe. For a bbq worthy side dish, serve these baked sweet potato fries instead. They are the perfect finger food during garden parties and barbecues.

If you happen to have leftover smoked chicken drumsticks, tears the chicken into smaller pieces. You can reuse them in a flavourful Chinese chicken soup recipe or use them in a sandwich or an Asian chicken tortilla wrap. Just use the sauce from this Asian-style chicken drumsticks recipe.

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Strudles noodles book cover

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Recipe

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Smoked Chicken Drumsticks

Prep

Cook

Total

Yield 4

Smoked chicken drumsticks are the best for making finger-licking delicious party food for BBQs! Learn how to make juicy smoked chicken legs BBQ style.

Ingredients

  • 8 brined chicken drumsticks
  • Salt and pepper
  • Apple or cherry wood chips

Instructions

  1. For a very basic brining method, check out my How To Brine Chicken article.
  2. Preheat the Char-Broil Big Easy Smoker on the High setting and fill the smoking box with wood chips.
  3. Wait for 10 minutes until the chips begin to smoke, then change the heat setting to Low.
  4. Arrange the chicken drumsticks on the top and bottom shelf of the wire basket and place in smoker.
  5. Close lid and cook until the chicken’s internal temperature is 75°C (165°F). This takes about 30-35 minutes.
  6. Remove the chicken from the smoker and wrap the chicken in foil, letting it rest for about 20 minutes before eating.

Notes

  • To cook the chicken evenly, halfway through the cooking time you can place the bottom pieces in the top shelf and vice versa.
  • I preferred using the low setting because cooking meat can sometimes lead to rubbery/tough textures.
  • The cooking might differ from the above because it depends on the size of the chicken and heat setting you use. For best results, use a meat thermometer!

Courses Main Course

Cuisine American

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 344

% Daily Value

Total Fat 21.1 g

32%

Saturated Fat 6 g

30%

Cholesterol 143 mg

48%

Sodium 136 mg

6%

Total Carbohydrates 7.7 g

3%

Dietary Fiber 1.4 g

6%

Sugars 5.8 g

Protein 31.7 g

63%

* 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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