Tag Archives: Olive oil

A Hot date with…my griddle pan

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It would seem my usual gorgeous Friday date is out gallivanting at a business dinner this evening. I guess I should be jealous. However, I know where he is going. So I’m not :S , or I should be out with the girls. But it’s January and we are all skint…and I am a bit of a homebody when it’s cold outside. (I have a wood burner…its hard to leave).

I also have a secret hiding in the fridge…not wine…. that’s not a secret here…but a delicious dinner, better than any takeaway, maybe as good as a meal out.

I guess you could call it a Yorkshire version of soulvaki; it has been bathing in its little bowl of marinade for 24 hours, and should be almost perfect. When it meets my griddle pan it will form those divine caramelised strips, yet retain its meltingly soft inner…I can almost taste it just thinking about it. Then my char grilled pork will enjoy a rendezvous with freshly made flat bread and a crispy salad. There may be roasted peppers..and an olive or two whilst I cook.

If I get really carried away I might dig out my sandals and sun top…and recreate a little Greek haven just for one…right here under Emley Mast. It’s a long way from sunny Greece…. but a girl can dream cant she?

(I have promised to save some for the wanderer when he returns …it’s going to be a tough promise to keep)

Here’s to a tasty night at home 😀

Happy Friday,

Love Sky @ thesideplate.com

Greece

So…what do a piece of steak, an onion and a tomato have in common?

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The answer is my kids would never eat them…

To be fair, my daughter would eat a small morsel of steak but my son who has aspergers and is a very fussy eater would not touch any of them.

Today is not a recipe…as I am still perfecting it and I enjoy messing around with ingredients. But just a general idea… I turned a couple of slices of bread into breadcrumbs…one handful I put in the burgers…the rest I put in the bottom of the oven to crisp for another day.

I bought two pieces of rump steak …about 300g in total. And put them in my food processor with a handful of onion a shake of salt and pepper and a shake of granulated garlic (I am learning and it must be good for their immune system surely 😀 ) I gave them a ride around the blade until it was minced. Once blitzed I took it out and rolled it into 6 burgers.

I baked them rather than grilled, simply because they tend to stay together.

After 20 mins I put them in a bun, topped with an in progress homemade ketchup and called dinner.

They are a bit soft and mushy for my taste, but the kids had 2 each with sliced peppers and cucumber and a side of chips. I personally consider that an ok dinner.

Once I am happy with the recipe I will make 20 and stick them in the freezer, and have a new page for my book.

Happy dining…….its been a long day…but its nearly bedtime yay

Thanks for reading

Sky xx

http://www.thesideplate.com

No more boring cheese on toast at www.thesideplate.com

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It has been a delicious but heavy week at the side plate office. I have eaten well, very well. So I decided to have something quick and simple for lunch today.

Cheese on toast. Ah, but I couldn’t just make cheese on toast could I, it would have been a bit of an anticlimax after the foodie food I have eaten this week. And there happened to be a box of curry powder by the grill, a bit of mango chutney in the fridge, and it had been quiet a good week for the hens this week, so we had a bowl of fresh eggs too….

 

So my simple slice of white and two cheese slices were transformed into something magical.

And it took 5 minutes.

The recipe is below, try it out and let me know.

Thanks for reading, Sky x

www.thesideplate.com

1 Slice of soft white bread

2 slices of jarlesburg cheese…or whatever you have in

A splash of olive oil

A pinch of mild curry powder

Couple of drops of water, cider or beer

A big dollop of mango chutney

A free-range egg.

 

 

Heat the grill and toast one side of the bread.

Turn the bread over and top the untoasted side with the two slices of cheese so that the bread is covered. Grill until it just starts to bubble.

Remove from grill and add small dollops of your mango chutney. Place back under grill until cooked how you like it. Remove from grill.

 

Heat a small frying pan and place the oil and curry powder into it. Give it a good stir and leave for about 30 seconds, then add a splash of water. Stir and give it about another 30 seconds.

 

Crack your egg into the pan and cook.

I cook mine on one side until the bottom is set then flip it over and cook the other side…. but that’s just the way I do it.

 

Liberate the egg from the pan and introduce it to its new home on top of the toast.

Enjoy.