Great Kitchen

Apple Puff Pancake ingredients: 2 tsp softened butter to butter the pan 150g white sugar, divided (3/4 cup) 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 4 large Granny Smith apples, peeled and cut into 1/4 inch slices 140g plain flour (1 cup) 1 1/2 tsp baking powder 1/4 tsp salt 2 large free range eggs, at room temperature 240ml whole milk, at room temperature (1 cup) icing sugar to dust and maple syrup for pouring instructions: Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a heavy 10-inch oven proof skillet with the softened butter and set aside. Take 2 TBS of the sugar and mix with the cinnamon and nutmeg.  Add the apples and toss well together.  Transfer to the buttered skillet. Whisk together the flour, baking powder and salt along with the remaining sugar, until well blended. Whisk together the egg and milk.  Add all at once to the flour mixture.  Whisk together until smooth and well blended. Pour the batter over the apples in the skillet.  Give the skillet a bit of a shak

ingredients: 240ml buttermilk (1 cup) 280g whole wheat flour (2 cups) 1 tsp salt 1 1/2 tsp baking powder 1/2 tsp baking soda 1 large free range egg, lightly beaten 120ml molasses (1/2 cup) 60ml sunflower oil (1/4 cup) instructions: Preheat the oven to  180*C/350*F/ gas mark 4.  Butter a 9 X 5 inch loaf tin really well and line the base with baking paper. Set aside. Whisk the flour, salt, baking powder and soda together in a bowl.  Whisk together the molasses, buttermilk, egg and oil.  Add all at once to the dry mixture and stir all together just to combine.  Pour into the prepared loaf tin. Bake in the preheated oven for about 30 to 35 minutes, until risen and a toothpick inserted in the centre comes out clean.  Let cool in the pan for about 5 minutes before tipping out onto a wire rack to cool completely. Serve cut into slices and buttered. source :   https://theenglishkitchen.blogspot.com/

Chunky Chocolate Cookie In a Pan ingredients: 150g plain flour (1 cup + 1 1/2 TBS) 1 tsp baking powder 90g sugar (scant 1/2 cup) 100g salted butter (7 TBS) 1 tsp vanilla paste 1 large free range egg, beaten To top: 120g squares of chocolate (a mix of white, dark and milk) (4 ounces) instructions: Measure the flour, sugar, and baking powder into a bowl and whisk well together.  Set aside. Melt the butter in a 10 inch non-stick skillet over very low heat.  Remove from the heat.  Whisk a bit of the butter into the beaten egg to temper it and then whisk the egg back into the butter in the skillet.  Whisk in the vanilla paste and then the dry ingredients until you have a mixture with a smooth texture.  Spread out into the bottom of the skillet evenly.  Scatter the chocolate bits over top, pressing in lightly. Place over low heat again and cook for 15 minutes.  Cover tightly with a lid and cook for a further 5 minutes.  Remove the lid and wipe off any condensation which has formed.  Replace

Fresh Salmon Chowder ingredients: 1 1/2 TBS butter 1 stick celery, finely chopped 1 small carrot, peeled and chopped 2 TBS minced onion 1 TBS plain flour (all purpose) 180ml chicken stock (3/4 cup) 1 medium potato, peeled and diced 2 boneless, skinless salmon fillet portions 75g frozen peas thawed (1/2 cup) 240ml whole milk or half and half (1 cup) 120g strong cheddar cheese sea salt and freshly ground black pepper to taste a few splashes of Tabasco sauce chopped fresh flat leaf parsley to garnish instructions: Melt the butter in a saucepan.  Add the chopped vegetables and cook over low heat, stirring periodically, until the onion is translucent and the celery is tender.  Whisk in the flour and then whisk in the chicken stock.  Add the cubed potatoes.  Cook over very low heat, covered,  until the vegetables are crispy tender.  Add the salmon fillets.  Cover and cook for 3 to 4  minutes until the salmon is tender.  Break up into chunks.  Add the peas and milk.  Heat through just until t

Green Chili Turkey Enchiladas ingredients: For the Filling: 250g cooked turkey meat, shredded (2 cups) 1 tsp Mexican seasoning blend 1 TBS garlic powder salt and black pepper to taste 1/2 tsp paprika 1/2 tsp chili powder 1/2 tsp ground cumin 2 TBS butter 1 large onion, peeled and minced 2 jalapeno peppers, trimmed, deseeded and minced 230g cream cheese, cut into bits (8 ounces) You will also need: 8 (6-inch) soft flour tortillas 2 (380g) jar of green enchilada sauce (4cups) 230g grated Jack cheese (8 ounces) divided instructions: Preheat the oven to 180*C/350*F/ gas mark 4. Butter a rectangular baking dish large enough to hold all of your enchiladas. Set aside. Heat the butter in a skillet. Add the onion and jalapeno peppers. Cook and stir over medium heat until the onion has turned translucent. Add the shredded turkey, garlic powder, Mexican seasoning blend, paprika, chili powder, ground cumin and salt and black pepper to taste. Heat through, stirring occasionally. Add the cream chees

Sweet & Spicy Chicken Tenders ingredients: 10 chicken tenders, trimmed 1/2 tsp Italian seasoning 1/2 tsp black pepper 1/2 - 1 tsp salt 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder 10 slices of streaky bacon 65g soft light brown sugar (1/4 cup) 1 TBS mild chili powder, or to taste instructions: Preheat the oven to 180*C/350*F/ gas mark 4.  Line a baking tray with aluminium foil. Shake the Italian seasoning, paprika, garlic powder, onion powder, salt and pepper together in a plastic bag.  Add the chicken tenders and shake to coat them in the spice mixture.  Wrap each coated tender in a slice of streaky bacon, tucking the ends in  and lay them out on the baking sheet. Mix together the brown sugar and chili powder.  Sprinkle some of this over each chicken tender, pressing it firmly into the chicken in order for it to adhere properly. Bake in the pre-heated oven for about 30 minutes until the chicken is cooked through and juices run clear.  If desired you can pop it under the br

Strawberry Hot Cocoa Mix ingredients: 725g powdered milk (25.6 oz pkg.) 455g powdered strawberry drink mix (16 oz pkg.) 170g powdered non-dairy coffee creamer (6 oz jar) 195g caster sugar (1 cup) mini marshmallows to serve (optional) instructions: Whisk all of the ingredients together until well combined.  Store in a covered airtight container.  To use place 240ml/1 cup of boiling water in a mug and stir in 3 to 4 heaped TBS of the mix. Delicious!  Marshmallows on top are optional but very nice! source :    https://theenglishkitchen.blogspot.com/

Butterscotch Pumpkin Bread ingredients: 145g white vegetable fat (Crisco, Trex or White Flora) (2/3 cup) 509g cup caster sugar (2 2/3 cup) 4 large free range eggs 1 (425g) tin of pumpkin puree (not pie filling) (15oz tin) 1/2 TBS pure Vanilla paste 156ml water (2/3 cup) 470g plain flour (3 1/3 cups) 1/2 tsp baking powder 2 tsp bicarbonate of soda (baking soda) 1 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp ground allspice 1/4 tsp ground cloves 354g butterscotch chips (1 1/2 cups) For the glaze: 130g icing sugar, sifted (1 cup) 2 TBS melted butter 1 TBS whole milk 1/4 tsp vanilla instructions: Preheat the oven to 180*C/350*F/ gas mark 4.  Butter  two  (9 X 5 inch) loaf tins and then line with baking paper, leaving an overhang so that you can lift it out when done. Cream the shortening and sugar together until light and fluffy in a very large bowl.  Beat in the eggs, one at a time.  Beat in the pumpkin, water and vanilla paste. Sift together the

While there is nothing I love more than a great roast turkey for the Holidays, I get way more excited about the sides.  There are certain dishes which I really enjoy with my holiday meals, dishes that MAKE the meal what it is.  At the end of the day a Roast Turkey is only as good as it's supporting acts are! They are the deal breakers for me and are a huge contribution to making the dinner as special as it really is.  I wanted to share my favourites with you today!  One good thing about side dishes is that, for the most part, you can make them all ahead of time and just reheat them on the day!   I don't know about you, but my favourite part of any turkey dinner is the stuffing, or dressing as it is sometimes called!  I suppose if it is cooked inside the bird you might want to call it stuffing, but if it is cooked outside the bird you could call is dressing.  Either way I love it.  My mother made the absolute best stuffing in the world. No matter how many times I make it, it nev

Herb Roasted Turkey Breast ingredients: 1 (3 KG/6 pound) skin on Turkey breast on the bone 3 TBS butter at room temperature 2 TBS chopped fresh herbs (I used rosemary, sage and thyme) fine sea salt and black pepper to taste 2 stalks celery, trimmed and chopped 2 small carrots, peeled and chopped 1 medium onion, peeled and chopped fresh springs of herbs (rosemary, thyme, lemon balm) For the gravy: juices from the pan plus water to equal 500ml (2 1/2 cups) 1 chicken bouillon cube 3 TBS flour 120ml cold water (1/2 cup) salt and black pepper to taste instructions: Preheat the oven to 180*C/350*F/gas mark 4.   Place the chopped vegetables and a few sprigs of thyme, rosemary and lemon balm in the bottom of a large deep roasting tin. Remove your turkey from the packaging and place it, top side up, on top of the vegetables in the pan.  Rub all over with the soft butter. Sprinkle generously with salt and pepper.  Sprinkle the chopped herbs over all.  Cover lightly with aluminium foil and place

Hot Turkey Salad ingredients: 125g of cubed cooked turkey (1 cup) 2 sticks celery, diced 60g chopped toasted pecans (1/2 cup) 50g dried cranberries (1/2 cup) 1 TBS minced red onion 1/2 tsp salt 1/4 tsp ground black pepper 110g mayonnaise (1/2 cup) 1 TBS lemon juice 30g grated strong cheddar cheese (1/4 cup) a small packed of crumbled potato/broccoli crisps (chips) instructions: Preheat the oven to 230*C/450*F. gas mark 7.  Butter a 7 inch square baking dish.  Mix together the turkey, celery, onion, pecans, cranberries, pepper and salt in a small bowl. Add the mayo and lemon juice, mixing to combine well together.  Spoon into the prepared baking dish. Sprinkle the cheese on top and then crumble the crisps over top of the cheese.  Bake in the preheated oven for about 15 minutes, until heated through and the cheese has melted on top. serve immediately. source :    https://theenglishkitchen.blogspot.com/

Fireside Chili Skillet Supper ingredients: 2 (425g) tins of chili with beans (15 1/2-oz tins) 1 pouch of ready cooked long grain white rice (2 cups) 1/2 of a small onion, peeled and minced 1/2 of a small green pepper, trimmed and finely chopped Sliced black olives 60g grated cheddar cheese (1/2 cup) instructions: Stir together the chili, rice, onion and green pepper in a deep skillet with a tight fitting lid. Place over medium low heat and cover tightly.  Stir occasionally and cook for about 20 minutes until heated through and bubbly.  Sprinkle with the cheese and olives and continue to cook until the cheese melts.  Serve hot. source :    https://theenglishkitchen.blogspot.com/

INGREDIENTS  ·       4-6 chicken legs (I used 4 large organic ones) OR 800g chicken thigh fillet / breast cut into large chunks ·       2 large onions, roughly chopped  ·       4 Garlic cloves, finely chopped  ·       1 tbsp pomegranate molasses  ·       1 heaped tsp Apricot harissa ·       1 tsp honey  ·       2 tbsp Red pepper paste  ·       1 tbsp tomato purée  ·       1 tsp Lemon juice  ·       1 heaped tsp dried mint  ·       1 tbsp fresh parsley, finely chopped  ·       1 heaped tsp dried oregano or Turkish Kekik ·       1 tsp cumin  ·       1/2 tsp pul biber  ·       2 chicken stock cubes dissolved in 2 litres chicken stock  ·       4 large carrots, roughly chopped  ·       500g Charlotte or New potatoes, halved  ·       200g frozen Peas / Green Beans (or both)  METHOD 1.     In a large jug, add the I’m tomato purée, red pepper paste and stock cube, and top with 2 litres boiling water. Stir well until everything is dissolved, then leave to one side.  2.   Season the chicken legs