Sticks Part 2

Parmesan Crisp Sticks

50g grated Parmesan cheese, in crumbs (for ease, I used a pre packed fresh grated parmesan - but freshly grated, slightly dry is fine)

25g fresh Ciabatta breadcrumbs, very fine

1 x15mlsp (1Tbsp) seasoning of your choice – Cumin seeds; Mustard seeds; Poppy seeds; Sesame seeds, if desired

12 flat wooden "lollysticks" or stirrers

How to:

Preheat oven to 180 C; 350 F; Gas 5. Grease and line a flat baking tray (using greaseproof paper or ideally baking parchment)
Combine the cheese, breadcrumbs and any seasoning.
Place 6 sticks on the baking sheet, spoon 1x15mlsp (1Tbsp) of the mixture over the top of each stick, press mixture down ensuring an even thickness. Bake 6 sticks at a time in the preheated oven. Ovens vary, so I suggest you try for 6 minutes, and if not brown continue for another minute or so. Remove from oven and immediately dislodge each stick carefully by sliding a palette knife under each piece.

Repeat with the remaining mixture and sticks.

Serve immediately, but will keep for 24 hours in an airtight tin.

.....Of course you can do without the sticks for just "crisps"..and try experimenting with different seasonings

What's brown and sticky?.........

A stick!

I have no idea why this recipe came into my mind, but these are delicious "sticky chicken sticks" very easy and quick to do..

You do need 8 sticks in whatever material you choose, though. I thought these could bake - rather than grill, and as long as you soak and cover wooden sticks, it's fine.

Real time blogging... the camera steamed up when I photographed them just now.

STICKY CHICKEN STICKS

450g (1Lb) boneless chicken breast and or thighs marinade/glaze

75g (3 oz) Soft brown sugar

2 x5mlsp (2tsp) Tomato ketchup (or if spicy is required - same quantity of Harissa)

2 x15mlsp (2Tblsp) Tomato puree

2 x15mlsp (2Tblsp) Dry Sherry

1 x15mlsp (1Tblsp) Balsalmic vinegar

1 x15mlsp (1Tblsp) snipped Thyme leaves

pinch of salt

To make glaze: 2 x 15mlsp (2Tblsp) Water

To serve: squeeze of half a Lemon

What to do: Soak 8 satay/wooden sticks or oil 8 metal skewers.

Cut the chicken into 32 cubes/pieces. Combine the marinade ingredients together in a bowl and mix well until a loose mixture. Add the prepared chicken into the marinade, stir well and ensure all the chicken is coated. Allow to marinate for 10-30 minutes - as long as you have. Pre heat oven to 200 C; 400 F; Gas mark 6.

Place a wire/grill rack on top of a foil lined baking tray. Retain 2 pieces of foil to cover wooden sticks (if using). Thread the chicken x 4 pieces onto each of the sticks. Place on the wire, with sticks outward. Cover the stick ends with foil.

Place in the oven for 15-20 minutes - removing halfway through to turn and reglaze by spooning evenly over the turned sticks.

To make the "reglaze", pour any remaining marinade into a saucepan, add the water, heat and stir continously for 5 minutes until thickened, spread over the chicken and return to the oven

Remove from oven, ensure thoroughly cooked before serving.

For added zest, squeeze on the lemon juice. Ideal served with lemon cous cous and tomato salad

Sandwich Wars

Glorious bacon, edge crispy and dripping..that combination of succulence with woody smokyness and measured saltyness which just delivers from the first bite..ESPECIALLY when crammed in between 2 slices of hand cut buttered bread, tommy sauce and (if you are a Timmins, by birth, some Coleslaw). Personally I would do without the coleslaw - but hey, I'm a mere Shorland who knows nowt!

We had a sandwich competition this weekend, and Mr T won... my bacon, avocado and tomato and lettuce wrap was not as satisfying..but I'm sure was marginally healthier.

I will be checking out the joys of Edinburgh foodie spots tomorrow, so will update on wednesday...

Cheese and Bacon Twists

Just a dalliance with left overs...some flaky pastry scraps, heel end of parmesan and 3 rashers of cooked bacon.

Piece together (if scraps) and roll out the pastry into sheet 12cm x20cm as thin as possible. Cut up the bacon into small pieces; grate the end of the parmesan.

Cut the pastry into 10 strips approx 2cm wide- sprinkle the bacon over the strips. Brush with a little beaten egg or milk, twist the strips twice. Place on a greased baking tray; sprinkle the grated parmesan over the twists and place in a pre heated oven at 180 C; 350 F; Gas 5 for 10-15 minutes until golden brown. If you can cook in the oven when the main pastry item is cooking - even better. I retained some grated parmesan for garnish, if required and obviously the bacon can be removed if a meat free twist is required.

Ideal with drinks in a sunny garden.

Have a good weekend.

Mmmm. Tasty: What made bacon and cupcakes hot - USATODAY.com

Mmmm. Tasty: What made bacon and cupcakes hot - USATODAY.com

Ha! Was there a plan yesterday?!

A glorious day, too sunny to make recipes inside, but glorious enough to do some daylight photography....coming soon

Bibi's Bakery

Luscious, fun and stylish boutique selling cupcakes.....fantastic flavours and combinations.

Bibi's Bakery

Supper was truely enhanced with a box of these babies...oo0er which to chose?

Chocolate orange? Cookies and Cream? White chocolate? Malt chocolate? Vanilla Fudge? Banana Peanut butter???

Taking that trend 1+2 steps further as a boutique concept, with cupcake courses, newsletter, facebook and loads more. Fabulous!

Pimp your Food - Baked Breadsticks..A revelation!

I pimped a few ready to bake baguettes...very impressive and so much more stylish than the plain "unpimped" baguette.

Simple to do....

Just take the "raw" baguette and cut lengthways 6-8 times to form individual thinner sticks...

I brushed/spread butter over the cut surfaces, then sprinkled some with chopped fresh herbs, some with just salt and pepper, some with finely grated parmesan, some just with the butter.

I suppose you could use an olive/rapeseed oil - Or nothing at all - but I didn't try this.

Place on a baking tray and cook as detailed on the pack, just reduce the time by half (however keep an eye on them in the oven).

Serve as I did in a jug for a casual dining accompaniment.

Baked Butternut Squash & Carrot Risotto

This is great for dinner parties, as you can prepare everything, and then pop in the oven just before guests are due to arrive

1 medium sized butternut squash, peeled, deseeded and cut into finger sized pieces

6 medium sized carrots, peeled and cut into quarters lengthways then halved

1 large onion, peeled and cut into wide slices

1-2 x15ml sp (1-2Tbsp) oil (currently I am using local cold pressed rapeseed oil Black and Gold - from Stevenson Mains Farm, East Lothian)

400g (16oz) Arborio (risotto) rice

600 ml (1 pint) hot vegetable stock (currently I am using Marigold)

25g (1oz) butter

50g (2oz) grated Parmesan cheese

Salt and freshly ground black pepper

Pre heat oven to 180 C; 350 F; Gas 5. Combine the prepared squash, carrots and onion into a bowl, toss in the oil until coated. Pour into a roasting tray, and place in the centre of the pre heated oven. Allow to roast for 20-30 minutes until softened, shaking occasionally to prevent burning or sticking.

Remove tray from oven, cut down to bite sized pieces if required, stir in the rice and the butter and combine until evenly distributed. Pour in the stock. Cover the roasting tray with foil and fold over to seal. Return to the oven and cook for 20-30 minutes.

Remove from oven, and stir in the parmesan cheese. Serve immediately

3 cheese stuffed mushrooms

These were well received by 3 veggie friends ( Leah, Bobby & Kiki) this past weekend.

I'm sure the mixture would stretch to 4 mushrooms, I was a bit generous!

3 Large flat mushrooms, skinned or wiped

2 small leeks, washed & sliced thinly

1 x15mlsp (1 Tbsp) olive oil and 25g (1oz) butter, for frying

2 slices bread, made into breadcrumbs

50g (2oz) Halloumi cheese - grated

25g (1oz) Parmesan cheese - grated

3 x 15mlsp (3Tbsp) chopped dill (keep a few pinches to decorate)

50g (2oz) full fat soft cheese

salt and freshly ground black pepper

Remove the mushroom stalks carefully, chop finely - combine with leeks and fry in the oil and butter to soften.

In a bowl - combine the breadcrumbs, the 2 grated cheeses and the dill. Stir in the soft cheese and the softened leeks and mushrooms and continue to stir until well combined. Season if required.

Ensure mixture is formed together, and distribute evenly into piles over the 3 mushrooms.

Place on a baking tray and place in a pre heated oven 180 C; 350 F, Gas 5. Cook for 15 minutes until topping is browned. Sprinkle with the retained dill.

Serve with roasted vegetables, and crusty bread or potato wedges

Enjoy!

IFE - the international food and drink event

I was at the International Food Event - IFE - yesterday and was amazed at the number of artisan snacking products! Is there enough room in the marketplace? Do I detect a Jamaican trend coming this way? Functional drinks abounded too.

A few products stood out for me:

Tillmans of Sweden: Organic Cordial and Preserves - Sweden has a longer sunshine enriched growing time, so the fruits are sweeter. The strawberry and the Rhubard cordials were delicious.

Spencerfield Edinburgh Gin: Wonderful rounded flavour, a hint of heather - I had a wee taster neat, which was surprisingly good (undliuted) - unrasping and very full in flavour of juniper, which blended so well with coriander and citrus....I will be buying a bottle to have with tonic, for sure.

The Ice co: Crushed ice for Mojitos - what a fantastic idea, I almost broke a liquidiser trying to crush ice for a party last year.. wish I'd known!

Alara Muesli: Amazingly, from the middle of London, very chewy - probably needs to be soaked - but favoursome and chunky with brazil nus and pineapple chunks...I'm going to also try the sample pack in a cookies recipes.... I'm very fond of cookies!

halloumi

The most salty squeeky deliciousness.....add browned slices to the top of basic tomato sauce and pasta; or plain risotto; or dressed leaves; or tomato slices to lift from ordinariness to a wonderful flavoursome meal.

Foodchannel.com Predicts 2011 Top Ten Breakfast Trends

Interesting stuff!

Foodchannel.com Predicts 2011 Top Ten Breakfast Trends - PR Newswire - sacbee.com -- from via SacConnect.us

source: Sacramento Connect

Tate & Lyle lists top food and beverage trends for 2011

Tate & Lyle lists top food and beverage trends for 2011: "Simplicity, stealth sugar and calorie reductions, one product with multiple benefits and restaurant quality at home will be the four top food and beverage trends influencing manufacturers this year, according to a roundtable of experts convened by ingredient company Tate"