I have probably said it before but I LOVE a good pork tenderloin. It’s a very cheap meat when compared to others but can also be very tasty. I do find it need’s to be marinated some form of marinade or dry rub, thus giving it more flavour.
Certain fruits can go really well with meat and I was originally going to do this dish with duck. I had some Pork Tenderloin in the fridge so thought why not give it a go…It actually turned out better than I thought it would and is really tasty.
The dish is a combination of a tasty marinade and a yummy fruity sauce. I would recommend making the marinade the day before so you can allow the meat to marinate overnight. If you don’t have the time, try to let it marinade for at least 1 hour.
In a bowl add 3 tablespoons of balsamic glaze. I prefer to use glaze to vinegar as I find it gives it a nice stickiness. Add 1 tablespoon of honey for sweetness and give it a good stir. Add 1 tablespoon of olive oil with 2 cloves of garlic that have been crushed and sliced.
Make sure you fully stir everything to fully combine and cover the tenderloin. Get your hands stuck in and fully cover all of the pork with the marinade. Cover with clingfilm and pop in the fridge to marinate.
When ready to cook, make sure you take the pork out beforehand to get to room temperature....
Pre-heat your oven to 180 degrees, pop in oven. Cook for 45-60 minutes or until the meat is fully cooked through.
Whilst the pork is cooking you want to get on and make the yummy blackberry sauce. In a saucepan you want to add 1 tablespoon of olive oil and 2 chopped shallots that have been finely chopped. Allow them to cook until they have become translucent.
Add 200g of blackberries and 3 tablespoons of sugar. Give everything a good stir and as they cook the blackberries should begin to break down. Allow the sauce to simmer for 10 minutes, whilst continuing to stir. Once the blackberries have fully broken down, add a tablespoon of balsamic glaze and mix it fully together.
If the sauce is done before the pork, you can either leave it on low or reheat when needed.
To serve, cut the pork into slices and spoon the sauce over. Add a few whole blackberries for garnish and enjoy! Believe me, the blackberries really go well with the pork and would recommend giving this a go. It’s a nice alternative to a sunday roast!
Tasty marination for Pork Tenderloin, combined with a fruity blackberry sauce. Perfect for a different sunday roast or a nice evening meal.
In a bowl add all the marinade ingredients other than the pork and give it all a good stir
Cover the pork with the marinade and ensure it’s all fully covered
Cover the pork with clingfilm and put in the fridge to marinate. Ideally allow a minimum of 1 hour to marinate but ideally overnight
Once marinated preheat oven at 180 degrees
Cook for 45-60 minutes or until fully cooked
Whilst cooking sweat the chopped shallots in a saucepan with the olive oil
Once translucent add the blackberries, sugar and stir.
Continue to cook to break down the blackberries and they will form a sauce. Simmer for roughly 10 minutes
Add the balsamic glaze and stir to fully combine
Put on a low heat or reheat when ready to use
Slice the pork and pour over the blackberry sauce
Garnish with a few fresh blackberries.
If you have been making your own pizza then you know it is a lot more tasty than store bought or fast food. The same is true for the sauce. If you have not yet learnt how to make tomato sauce for pizzas, this recipe is perfect.
It is incredibly easy to make a tomato sauce for your pizza. Once you have, you will not go back to using store bought.
In a saucepan you want to heat up some oil and add some chopped onion and garlic. I then added some fresh basil leaves and gave everything a good stir. The basil leaves gives it some additional flavour and really makes a big difference.
Once these have sweated down a little, I then added two tins of chopped tomatoes. You could use whole plum tomatoes but I find the chopped ones save time and doesn’t have as many seeds in it.
I continued to cook the sauce for 20 minutes until it was nice and hot. Once cooked I added a small tin of tomato puree. This helps to thicken it as well as added some additional flavour. Add a pinch of salt and pepper for flavour and take off the heat.
Allow the tomato sauce to cool before putting onto the pizza base.
I hope this recipe has helped teach you how to make tomato sauce for pizza. It really is not that hard and can add so much flavour to your pizza’s.
Wanting to learn how to make tomato sauce for pizza? This recipe is perfect. Its incredibly easy to make and this pizza sauce tastes excellent!
Heat oil in a saucepan
Add chopped onion and garlic to the saucepan and allow to sweat for 5 minutes
Add the basil and continue to cook until onions are translucent, make sure you stir often
Once ready add the two tins of chopped tomatoes until heated through, around 20 minutes.
Strain the onion, garlic and basil. Mash down the tomato with a metal spoon to get all of the juice back into the saucepan.
Add the tin of tomato puree and stir to fully combine with the sauce.
Season with salt and pepper
Once cooked, remove from the heat and allow to fully cool before using on your pizza.
Salmon fish cakes are really versatile. They make a nice lunch with a bit of salad but can also be enjoyed as a main dinner with vegetables, roast potatoes or even chips. They do take a little preparation but are very easy to make and taste incredible.
I decided to make this Salmon Fish Cake Recipe as I love salmon, you can however replace it with other fish such as cod.
The first thing you want to do for these Salmon Fish Cakes is to peel and cut the potatoes in quarters and put them on a medium heat in a saucepan with salted water . They want to be cooked close to a mash potato consistency but still have some harder bits. I usually cook them until they are mashable with a fork.
Whilst the potatoes are cooking season the salmon with some salt. Place some oil in a pan and once hot drop the salmon. If the salmon has the skin on then place it skin side down first. Cook for around 4-5 minutes before turning and cooking the other side. Baste the salmon with the oil to help keep the juiciness. The salmon won’t need to long to cook as you just want it to be flaky. I cooked it for around 5 minutes on this side.
Once cooked remove the salmon from the heat and with a fork flake into small chunks. Place the chunks into a bowl. Chop the sun-dried tomatoes so they are roughly 1 inch in size and add this to the salmon. Chop 2 garlic cloves into fine slices and add these to the bowl along with the Oregano, Parsley and the Basil.
I find that lime goes very well with Salmon and really adds some extra flavour to these salmon fish cakes. Zest the lime into the bowl and then squeeze in the juice. Add the tomato ketchup and give it a good mix.
By now the potato should be cooked enough for you to crush with a fork. Remove the potatoes from the heat and empty the water. With a fork crush down onto the potatoes to mash them but ensure to still make sure they are lumpy. Leave them to cool slightly and then mix into the bowl with the salmon.
Give everything a good stir to ensure it is all fully mixed together and then season with a pinch of salt and pepper.
Get yourself 3 plates or bowls. If you are going to use plates try and get ones that have a bit of a raised sides. On one of them whisk the two eggs, the 2nd add place the flour and the 3rd put the breadcrumbs.
Get a ball of the salmon mixture, depending on the size you want your fish cakes would depend on how big of a handful you get. Mine were fairly big, looking back id probably of done them a bit smaller.
Rotate the mixture in your hand to form a ball and then flatten two sides to form the fish cake shape. Place the salmon fish cake into the egg and then into the flour. Before putting in the breadcrumbs put it back in the egg and the flour for a second time. Cover in breadcrumbs and then place to one side whilst you do the rest.
Heat oil on a medium in a pan and once hot drop the Salmon Fish Cakes and cook until crisp on one side. Flip over to the other side and fry. You will want to cook each side for around 5 minutes or until golden brown and firm.
This Salmon fish cake recipe is really easy and tastes great. Perfect for lunch, dinner or even cook individual ones for a nice starter.
I’d love to hear what you think of this recipe so please do comment below. If you do have any friends that would like this recipe please share it, i’d really appreciate it 🙂
A quick and easy Salmon Fish Cake recipe. Very tasty and perfect for a starter, lunch or a main meal.
Peel and cut the potatoes in quarters and place them in a pan of water. Cook these until they are soft and mashable but still lumpy.
Season the salmon fillets with some salt and place in a pan of hot oil. If there is skin place it skin down.
Cook for 5 minutes until turning and cooking for an additional 5 minutes or until cook. You want the salmon to be cooked and flaky
Flake the salmon into a bowl and add chopped sun dried tomatoes
Chop 2 garlic cloves into fine slices and add these to the bowl along with the Oregano, Parsley and the Basil.
Zest 1 lime and add this to the bowl along with the lime juice
The potatoes should be now done. Mash it to a lump consistency and add it to the salmon mixture
Add the tomato ketchup and give everything a good stir to combine.
With your hands take out a ball of the mixture and rotate in your hand to form a ball
Flatten 2 sides to give it that “Fish Cake” Shape
Repeat until you have used all of the mixture
In 3 plates place the whisked egg, flour and breadcrumbs
Dip the salmon fish cakes into the egg and flour
Dip again into the egg followed by the flour and finally put in the breadcrumbs to cover
Repeat the above two steps until all fish cakes are covered in breadcrumbs
Heat some oil in a frying pan and cook the fish cakes for 5 minutes on either side until the are cooked and browned.
If you are looking for a nice slow cooked meal for the weekend or evening. This Pineapple chicken recipe is perfect. It reminds me a little of sweet and sour chicken, although it’s pretty healthy.
I wanted a nice chicken recipe that combined the sweetness of pineapple. I also wanted it to be stocked up of vegetables to get all the goodness. By slow cooking this pineapple chicken you can keep all of the flavour into the chicken, making it nice and tender.
The first thing I did was make the sauce that everything will be cooked in. In a bowl place 600ml of pineapple juice along with 2 tablespoons of balsamic glaze. You could replace this with honey but I do like the combination of balsamic with the pineapple. Make sure you do use the glaze for the thickness and sweetness and not balsamic vinegar.
Add 2 tablespoon of brown sugar, 1 teaspoon of dried Oregano, Basil and Tarragon. Add 2 cloves of crushed and chopped garlic. Give everything a good stir and pop it into the slow cooker. Make 500ml of chicken stock and combine this with the pineapple mixture.
This pineapple chicken is close to a stew due to the additional vegetables. In my eyes it really adds some additional flavours and textures to the dish. As well as the additional health benefits of course. I chopped carrots, red and yellow pepper, red onion and added these to the slow cooker along with chopped parsnips. With the carrots and parsnips I would recommend cutting them to be roughly 1 inch long. Any longer than this can it could take longer to cook
Add the pineapples to the slow cooker. I would add more pineapple than you would think to make sure you get that pineapple taste. I added 2 large tins of cubed pineapples and had a nice amount.
Put the chicken thighs in the slow cooker. Keep the skin on and make sure it’s all fully covered by the liquid. If everything is not covered top up with a little chicken stock.
Leave this to cook for 2-3 hours on high or 4-5 hours on low. The timings will vary depending on the heat. I would cook until the vegetables are soft and the chicken is fully cooked.
Once cooked I took the chicken breasts out and popped these skin down on a hot grill. This was to give the skin a nice crisp texture. Whilst the skin is crisping cook some rice in a saucepan as per the instructions on the packaging.
Once the chicken is cooked let it rest while you thicken up the pineapple sauce. To thicken the sauce you want to use some corn flour. Follow the instructions and add a tablespoon with liquid. For the liquid I used some additional pineapple juice. Continue to add until you get you get the thickness you want. I used roughly 4 spoonfuls as there was quite a bit.
Plate up by spooning on the rice, topping with a couple of chicken thighs. Spoon on some of the vegetables and plenty of pineapples and then spoon the sauce over everything…yummy!!
I really like this slow cooked pineapple chicken recipe. It’s easy to make and if you have the time available it really tastes incredible! If you was to do it without a slow cooker, you could even caramelise the pineapples first!
I do hope you liked this recipe. Please do comment below and share with any family or friends that will like this pineapple chicken.
For my birthday I was given a nice Persian cookbook along with pomegranate molasses and harissa spice. It was the pomegranate molasses and the spice mix that have me the inspiration for this couscous recipe.
I love pomegranates, they are like little bursts of flavour when you bite into them. I don’t have couscous very often and when I have in the past I found it fairly bland. This pomegranate Couscous recipe has a lot of different flavours in it. All of them go together very well and is incredibly easy to make.
I combined the Pomegranate Couscous with pork but wanted to make a nice marinade that would go well with the couscous. I decided to make some Moroccan pork, I did however need a nice marinade for the pork.
In order to make the marinade I combined 2 tsp of Harissa spice with 2 tbsp of pomegranate molasses. I spooned the marinade over the pork loin steaks and rubbed the marinade into both sides of the pork. To absorb all of the flavour I put the pork in the fridge for 24 hours. If time is short then you can leave it for just an hour. Naturally leaving it overnight would result in more of the flavour being absorbed into the pork.
Once the pork has marinated you want to pop it into a pre-heated oven at around 180 degrees. Usually these will take 25-30 minutes to cook, however make sure they are fully cooked. I like mine to been crispy so tend to leave in a little longer.
Whilst the pork is resting you can make the pomegranate couscous.
In a large bowl pour make the couscous to the packet instructions. Usually you add boiled water and cover over for 5 minutes. You would then fluff them up with a fork.
You then want to zest 1 lime into the couscous.
Chop 10 ready to eat apricots into quarters and drop these into the couscous along with 80 grams of pomegranates. Finally roughly chop 5 mint leaves add these to the pomegranate couscous. Give everything a good stir and plate it up.
Chop up the Moroccan Pork and place on top of the pomegranate couscous and enjoy!
I find this dish to be a perfect evening meal but can also make a pleasant lunch. If you prefer not to have the Moroccan Pork then the pomegranate couscous makes a great meal on its own.
Again if you’re looking for something on the healthier side then the this pomegranate couscous recipe is perfect.
I hope you like this Moroccan Pork with a tasty Couscous with pomegranates. If you know someone that would like it please do share it with them 🙂 I really appreciate it!
This pork tenderloin marinade is perfect if you are wanting to make a nice Sunday roast. I love making a roast for the in-laws, testing something new each time. This is usually a flavoured mash, herbs on the carrots or trying out a new marinade.
I have not really cooked with Pork Tenderloin before, usually it’s chops. After spotting these on the shelf, I thought i’d give them a bash. To me Balsamic Glaze and paprika make a really nice marinade.
One thing to note is time if you are thinking about doing this dish. I would recommend marinating it and leaving it overnight to help those flavours soak in.
In a Pestle and Mortar, I placed the fennel, cumin seeds, thyme and garlic. Bash it down until its ground into a powder. To me Paprika is a great spice. Adding a smoked paprika is even better to give the pork tenderloin a nice smoky flavour.
I then zest 1 lime and squeezed the juice of two limes into the pestle and mortar and gave it a nice little stir together. To give it a little sweetness I added the tomato ketchup, along with a little honey and finally the balsamic glaze. I use balsamic glaze as I find this gives it a nice sticky texture as well as it added a lovely sweetness.
Give all of this a good stir and then add in a little salt and pepper to season. Make sure you give the marinade a little taste so you can see if you need more seasoning, or any additional garlic/paprika. Spoon over 2/3rd of the marinade over the pork tenderloin and give it a good mix with your hands to ensure all of the pork is covered. Its important to turn it over to make sure the bottom is marinated too.
I would then cover the pork tenderloin in clingfilm and put in the fridge.
Also add the remaining marinade in the fridge to save for when you cook the pork.
When your are ready to cook your marinated pork tenderloin, take it out the fridge and put it onto a baking tray. Spoon the remaining marinade over the top of the pork. Put into a pre-heated oven at 180 degrees and cook for 45 minutes or until fully cooked inside.
I would then let the pork rest for 15 minutes to increase in flavour.
This pork marinade is really tasty. I would love to hear in the comments below to know what you think. If you liked it or had a friend that likes it, please share it with the buttons above.
Caribbean Food Week is a week long celebration of Caribbean food and drink, it is during August 22nd and August 29th. If you are around the Brixton area then I would check out the 2 day event (26th/27th), you will be able to experience street food, cooking demonstrations, live music and what I expect to be an excellent Caribbean market.
I have personally not had the opportunity to try much Caribbean food, other than a couple of trips to Turtle Bay in Nottingham. I have never cooked Caribbean food before so when I was offered a hamper in order to make some great food, I jumped at the opportunity!
I was gifted a Hamper by Grace Foods UK, it arrived at work in a hamper. I opened it up right away and was really impressed with what came. The food items aside, I received a couple of hats, blow up palm tree, party poppers and some mini deck chairs…everything you need for a good party!!
In terms of food items, I received seasoning of different kinds, Jerk sauce, BBQ Sauce, hot sauce, Coconut milk, tin of Callaloo, Tin of mixed pea’s and many more! Just look at the image below!!
The concept of this year’s Caribbean Food Week is street food, I therefore wanted to think of recipes that could be turned into street food. Something I could imagine walking down the street or the beach, order and enjoy whilst soaking in the sun or the sights!
I spent a good few days planning what I was going to cook, as I said before I have not done any Caribbean food before and wanted it to be good. The weather was perfect on the Saturday so thought why not do a nice barbecue with a few extra dishes done in the oven.
I therefore decided to pick up some pork loin and chicken drumsticks and gave these a good marination of the Dunn’s River Jamaican Jerk seasoning that Grace Foods provided, these would be perfect on the barbecue along with some skewers.
I purchased some nice diced chicken and put this into a bowl, I had some Dunn’s River Hot and Spicy Jerk Chicken Fry Mix and poured this onto the chicken and rubbed it all together to ensure it all got a good coating. I then got some pineapple that was chopped and chopped up some red onion.
I put this onto the skewers, chicken first, followed by pineapple and then red onion. I repeated this until all skewers were full, I then popped them in the fridge until they were ready for the BBQ. I have to admit the pineapple went so well with the chicken, something I’ll repeat again!
When doing a search for Caribbean street food, I kept coming across beef patties and they looked incredible so wanted to give them ago!
The recipe is in two parts, the first is creating the pastry and then making the filling. I decided to start on the filling, the filling needs to cool before putting it into the pastry. First of all added 2 tbsp of oil into a pan and added 1 finely chopped onion along with 2 pieces of garlic. I left these to sweat until they were soft and transparent.
I then added 500g of minced beef and stirred it into the onions until fully browned. To give it a little extra flavour I added a beef stock cube and allowed this to melt into the meat. I added a couple of handfuls of frozen peas to give it that little extra flavour. Finally I seasoned with Dunn’s River All Seasoning.
I then drained off excess water and removed from heat, putting it to one side to cool down.
Now the pastry is again something I have never really done much of before, it was actually a lot easier than I expected! If you have been worried in the past about making it, don’t be!
The first thing I did was placed the flour into a bowl and combined this with some of Dunn’s River Mild Curry Powder, this gives it just that extra little taste. I thought it would be overpowering but it wasn’t, in fact I was tempted to add in some more!
I then added a little salt and the butter, this bit means getting your hands dirty. I continued to mix the flour and the butter together until it became the same texture as bread crumbs. I then added the water and continued to mix until it became fully formed and you can roll it into a ball. If it is still to dry, try adding some extra water.
Once done I rolled it out to be roughly half the thickness of a pound coin, too thick and it will have a lot more pastry than filling. Once rolled out get circle cutter and cut out circles out of the dough, I didn’t have one the size I wanted so used the top of a mug.
Get a spoon and place the filling in the centre of each circle, fold over one side to meet the other forming a semicircle/moon shape. Pinch the edges with a fork and then cover over with a beaten egg.
These were then placed in a pre-heated oven at 180 degrees and cooked for around 30 minutes, or until it is golden brown and fully cooked.
The pastry making is not done yet and to make things a little more complicated, I decided to make the pastry a little different this time so I couldn’t double up on the last recipe. This time the pastry needs to be made first as the filling doesn’t need to be cooked, so it will all cook together.
I had never heard of Callaloo before so I had to Google exactly what it was. It is actually a Jamaican type of spinach, which is perfect as I love spinach!!
In a bowl I added 250g of plain flour along with a pinch of salt and then a good 8 tbsp of butter. I then put my hands in and gave this a good mix until like before it becomes a similar texture to bread crumbs.
I then added a good splash of milk and gave this a stir with my hands until I could shape it into a ball. If it’s still crumbly then you want to add a little more milk, if you do add too much don’t worry as you can drain it off.
I then popped the dough into a bowl and covered it and then placed it into the fridge for around 30 minutes. (although it probably ended up being around 45 minutes by the time I got to look at it again!!!)
I then made the filling by heating up some oil and put in some finely chopped onion, garlic and a red bell pepper that I had cut into squares. I cooked these until they were nice and soft, which took roughly 15 minutes. I then placed this into a bowl and added a couple of hand fulls of chedder cheese, 120ml of milk, 3 eggs and then half a tin of Callaloo. This then wants a good stir to make sure its all fully combined.
I then got a muffin tray and rolled out the dough to be roughly 0.5, cut it into circles and placed into the muffin tray. Fill each of the dough trays with the filling mixture and then sprinkle over some of the cheddar cheese.
Place in a pre-heated oven at 220 degrees for roughly 30 minutes or until the pastry is golden brown.
As well as meat dishes I wanted to make a couple of sides, Rice and Peas was the first thing that came to mind. This dish was incredibly easy to make and doesn’t take very long at all, perfect for when you’re in a hurry.
In a saucepan of water add long grain rice, along with some salt and then add a tin of Dunn’s River Caribbean Peas & Beans and allow this to shimmer. Once the rice is soft and cooked, drain out the water and place in a serving bowl.
I then fluffed everything up with a fork and then seasoned with Dunn’s River All Purpose Seasoning, this gave it a little extra flavour.
With the day being so nice, you sometimes cannot beat a nice salad and this one is perfect. The combination of salad and fruit really gives it an incredible flavour and would recommend giving it a go.
This salad uses a nice honey dressing, which I think gives it a little extra flavour. I don’t usually use salad dressings, but after this I think I’ll have to more often!!
The first step was to make the salad!
There is not a specific type of salad leaves that you have to use, instead use whatever leaves you like. In a bowl place the salad leaves add some sliced spring onions, plum tomatoes halved, cucumber sliced and then finally a red bell pepper and yellow bell pepper sliced. To give it that something special I then took a full orange and halved each orange segment and added it to the salad. The pineapple however really adds a lot of flavour to the salad, I simply used a tin of pineapple chunks (don’t throw away the juice!)
Give everything a good toss to make sure it is all mixed up nicely, now its time for the dressing.
In another bowl add a tbsp of olive oil and combine this with 1 tbsp of honey, give this a stir. The next step is to juice 1 lime into the sauce and then put a good 2-3 tbsp of pineapple juice into the dressing. Give everything a good stir and gradually pour over all of the salad to ensure its fully covered, finally give the salad another good toss and serve….yummy!!!
I did also make some nice Caribbean cocktails such as Mojitos, which will be coming in a later post so keep an eye out! 🙂
Myself and everyone else really enjoyed the Caribbean themed night and BBQ and it has really inspired me to try even more Caribbean food in the future.
I would again like to thank Grace Foods UK for the hamper and encouraging me to try something different. Dont forget Caribbean Food Week is 22nd August – 29th of August, if you are around Brixton then please check out the event!!
Dont forget if you do decide to do some Caribbean food to celebrate or are at the event to tweet with the hashtag: #CFW2016
Check out Grace Foods UK below to find some of the very best ingredients!Continue reading
I have always been a bit scared to make my own pizza dough, in fact any kind of dough! Up until a few months ago I always relied on my bread maker to make my bread and either brought my pizza’s ready made or bought pre made bases.
I purchased myself a pizza stone as had the inspiration to give my own pizza a go, the question was do I make my own dough or just buy a pre-made one…. I decide to go for it and it actually turned out really nice and it was incredibly easy to make the pizza dough. Since then I have continued to make my own pizza’s, experimenting with different toppings.
Each and every time I have tried it, the pizza dough came out perfect! If you are in the same boat that I was then the below video and recipe will show you exactly how to make easy pizza dough! I have only ever used this easy pizza dough recipe with the pizza stone so cannot comment on how well it turns out without one, although it should turn out just fine.
The pizza stone I used was the follow and it has proved to be an excellent purchase, I would recommend it; Italian Collection World of Flavours Italian Pizza Stone Set
I have put together a video on making the pizza dough, if you watching recipes easier than reading them.
Below the video you will be able to find a full write up on how I made the pizza dough, as well as an ingredients list and a quick method. If you do like the video please feel free to comment below or on YouTube, don’t forget to subscribe to my channel 🙂
It’s actually pretty easy to make the pizza dough, I think like me people are worried about kneading it right and giving it time to rise. The dough itself does take a little time so I would be prepared for that when planning to make a pizza or two. The first thing that needs to be done is the yeast liquid, it is the yeast that makes the pizza rise just as it does in bread. In order for the yeast to react it needs to come into contact with lukewarm water.
Many recipes put the yeast in with the flour but I do like to give it a head start before combining with the flour. In a bowl place the water, I then add some sugar and olive oil to give it a little extra flavour and sweetness. Add the yeast and give this a gentle whisk, once it’s all whisked in leave it for 5 minutes.
Once you come back to it you should start to see a foam on the surface. In another bowl add the strong white flour and a pinch of salt, form a well in the middle and pour in the yeast liquid. You can get stuck straight in with your hands but it is very sticky so I prefer to start of by mixing it with a wooden spoon. Once it’s pretty much combined i’ll then get in with my hands and continue to give it a good mix.
Spread some flour out on a clean surface and begin to knead the dough, to be completely honest I have no idea if I knead things correctly. I just continue to fold it over and push it down with my hands and continue that process….seems to do the trick! Do this for about 10 minutes. You may need to add more flour if the dough becomes sticky, it’s also worth rubbing your hands in flour as well. After 10 minutes pop it into a bowl and cover over and place it somewhere warm, it needs somewhere warm (not hot) as this will help it to rise.
Leave it for between 60-90 minutes. Once done flour the surface again and knead for another 5 minutes. This recipe makes enough for 2 pizzas so divide it up and then begin to roll out, I would suggest starting off with your hands. Push the dough out to the edges and then rotate and continue adding flour when required. If it does get too much you can also use a rolling pin but this does get some of the air out.
I like to then leave it for a good 20 minutes once it’s rolled out before putting the toppings on and putting it in the oven.
Things to note: When using a pizza stone, make sure you have allowed it to fully heat up for a hour before using it. Add some olive oil to the stretched out dough before putting on the sauce. If you are looking for pizza recipes then don;t forget to check out the ones I have already done, I personally loved the Fajita pizza!! You can find my recipes via the link below; http://amateurchef.wpengine.com/mains/pizza/
I love a good pork dinner and one evening I made pork but wanted to give it a little extra taste, so decided to marinate it for 30 minutes. I love the taste of balsamic and combining this with a bit of lime and chilli flakes, it really lifts the flavour of the pork and makes it incredible.
The marinade is actually pretty easy to make and even though I would recommend marinating it for a few hours, you can still get a lot of taste from it from only 30 minutes. The first thing I would recommend is getting some nice thick pork loin steaks, ideally get it from your butcher or local farm shop to support local business.
The follow recipe was enough for 3 thick pork loins, you may need to adjust slightly depending on the amount and size of your pork loin steaks. In a bowl place 2 tbsp of oil, 4 tbsp of balsamic glaze and give this a good stir together. Add the zest of one lime as well as the juice of one lime, put in a good tbsp of red dried chilli flakes and again give it a good stir.
Place the pork loin steaks in the mixture and then turn over to give the other side a quick coating. Pop these in the fridge and leave them for 30 minutes at least, turning them after 15 minutes has passed. You could leave these for longer to intensify the flavour even more, just remember to continue turning them so both sides get an equal amount.
When ready remove from the fridge and place in a baking tray and cook for 30-40 or until cooked on 180 degrees/gas mark 4. It’s important to check that they are cooked prior to serving so depending on the size of the pork, you may need to adjust the timings.
Make sure you continue to turn the pork whilst it’s cooking. I would recommend cooking the Balsamic Pork Loin Steaks with a nice bit of mash potato and a nice selection of vegetables…yummy!! With the balsamic flavour though, it would also go well on a bed of rice or noodles.
This dinner was somewhat of a test to be honest, luckily it was simple and quick to make. More importantly it tasted great and I know it will be something that I will make again. I wanted to do a quick dinner as Rach and I finished work at 7pm, so we didn’t want to be cooking and eating late.
We had some sausages in the fridge so was going to make some nice sausages and mash, although didn’t really fancy it so started thinking of an alternative. That’s when I thought about doing a nice and easy sausage and potato bake, I don’t think you can go wrong with some nice roast potatoes.
I do think it’s important to have some good quality sausages, I often go for high pork based or those that have extra flavour such as the finest ones from Tesco. If you don’t fancy sausages then you could easily replace them with some chicken, although i’d add something to the chicken such as Paprika to give it that extra flavour.
As roast potatoes tend to take some time, I dealt with these first. For this recipe I used some Charlotte potatoes with their skin on and sliced in half to be roughly equal sizes. Pop these halves into a bowl, add 2-3 tablespoons of olive oil with salt and give it all a good mix to make sure all of the potatoes are covered in oil.
I put these into a oven dish and then added some sprigs of rosemary to give them some additional flavour. These want to go into a pre-heated oven at roughly 200 degrees. I also put in the sausages as I do like them to be nice and brown, if they are cooked before the potatoes it doesn’t matter as they will be going back in anyway – they just need to be fully cooked.
I then sliced one red pepper and one yellow pepper and popped these into a bowl along with sliced red onion. I covered them with some salt and then poured in 2 tablespoons of balsamic glaze, mixing them with my hands to ensure all of them were covered in the balsamic.
Its important to use the glaze and not the vinegar as the glaze will give them a nice sticky/caramelised taste and texture. I then popped these into the oven as well and continued to turn the sausages and mix up the potatoes to ensure they didn’t stick. These should take roughly 30-40 minutes for everything to be cooked, if you prefer your peppers to be a little crunchier you may want to take them out earlier.
Take out the sausages and chop these into roughly 1cm slices and put these into the dish with the potatoes, add the peppers and give everything a good mix. Put them back into the oven for 5-10 minutes to ensure that everything is warm. Remove from the oven and plate with, sprinkle a little garnish and tuck in!!
I found the potatoes to taste really nice with the addition of rosemary and the peppers had a amazing caramelisation taste thanks to the balsamic glaze. You could have this sausage and potato bake on its own or have it as a side dish with a roast dinner…yummy!! Please comment below as I’d love to hear from you on what you think about this easy sausage and potato bake recipe 🙂