by Adam | Jul 22, 2022 | Featured, GloKitchen
We have had a big response to our recipe for Cottage Pie with a twist of Marmite https://www.glotime.tv/hearty-cottage-pie-twist-love-hate/ and we were asked if we had anymore Marmite enriched recipes to try. Well here we go with a very quick and simple recipe for Marmite Cheesy Pin Wheels, They can be prepared really quickly for last minute guests or as a treat to be shared with a glass of wine or prosseco. They are also easy for the kids to make for party snacks or picnics.
Ingredients
Packet Ready Made Rolled Puff Pastry
Marmite
Grated Mature Cheddar Cheese
1 egg whisked for glazing
Instructions
Preheat oven to 180°C
Un-roll pastry. Spread Marmite evenly over pastry. Tip: Heat the marmite in the microwave to make it easier to spread but work quickly as it cools fast.
Sprinkle the cheese evenly over the Marmite leave a small gap at the far end to seal.
Roll up from the long side tightly, sealing the end with a dab of water. Cut into 1cm slices.
Form into wheels and lay on a lightly greased baking sheet Brush with egg mix and bake for about 20 minutes until puffed and golden. Serve hot or cold.
Variations
Try a Pizza version by spreading Tomato paste onto the pastry, sprinkle dried Oregano onto the paste, Top with grated Cheese, and roll into wheels as above.
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by Danica | Jun 24, 2022 | Featured, GloKitchen
This recipe for savoury Parmigiano-Reggiano and pancetta pastry scrolls combines the rich umami flavour of Parmigiano-Reggiano cheese with the smoky taste of cured pancetta and sweetness of sweated onions rounded off with aromatic fresh thyme.
What an utterly delectable pastry that you can grab for breakfast, lunch or snack.
Ingredients:
For 10-11 pieces (approx. ø7cm)
1 sheet ready-made flaky pastry dough (ca. 25x35cm)
6 heaped tbsp. finely grated Parmigiano-Reggiano cheese
1 egg yolk
8 slices pancetta
1 large onion, thinly sliced
1 tbsp. butter
Several twigs of fresh thyme
Salt, pepper to taste
What you’ll need:
Chopping board
Large kitchen knife
Tablespoon
Frying pan
Spatula
Grater
Clean and dry work surface for preparing the dough
Large, flat baking tray, lined with non-stick baking paper
Two small bowls or other containers, one to store the egg white, the other for keeping the egg yolk
Pastry brush
Method:
- Finely slice the onion and the pancetta. Melt a knob of butter in a frying pan and, on low heat, lightly sweat the onion and pancetta pieces until the onion turns opaque in colour. Add a sprinkle of salt and a generous dash of black pepper. Take the pan off the heat and add fresh thyme to it (remove the greens from 3-4 twigs).
- Roll out the flaky pastry on a clean, dry work surface. The prepared dough won’t need any further flattening. Evenly distribute the onion and pancetta mixture on the dough and make sure to reach to the edges. Sprinkle 5 tbsp. of Parmigiano-Reggiano on the dough.
- Roll up the dough from the shorter side, which will produce approx. 10-11 pieces with a diameter of 7cm when baked. Carefully cut the dough with a large kitchen knife into pieces of 3cm thickness.
- Lay out the dough scrolls on a flat baking tray lined with non-stick baking paper. Leave a few centimetres space between each scroll to avoid them sticking together once they expand in the oven. Sprinkle the remaining grated parmesan on the scrolls.
- Bake in a pre-heated oven, middle rack at 160°C (fan) or top rack on Gas mark 5 for 20-25 minutes altogether.
- Ten minutes into the baking process, glaze the half-baked pastries with egg yolk using a pastry brush.
- Remove pastries from the oven once they are golden brown. Serve immediately.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
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by Glotime | Jun 7, 2022 | Featured, GloKitchen
Malayan Chicken Curry – Classic, rich and deep in flavour
Your family and friends will rave over the authentic flavours
You really will feel like you are in Malaysia enjoying this
aromatic dish,
Packed with spices to bring out the flavour of Malay
Serve with cooked boiled rice
Why not try this weekend.
Notes
Serve with cooked Boiled Rice and a side helping of Mango Chutney
Ingredients
- 2-3 tbsp oil
- 4 skinless chicken , breast or de-boned thighs, cut into 3cm pieces
- 2 Onions, Large sliced
- 2cm fresh ginger, peeled and grated
- 2 Cloves Garlic, crushed
- 1 tbsp medium curry powder
- ½ tsp tummeric powder
- ¼ tsp ground cloves
- 200ml Chicken Stock
- 1 tbsp mango chutney
- 200 ml double cream
- 4 dried curry leaves
- Sand & Pepper to taste
- Coriander to sprinkle when serving
Instructions
- Heat the oil in a large pan
- Season the chicken with salt & pepper and fry in two batches over a high heat for 3-4 minutes until sealed with a golden colour remove from pan and set aside
- Add more oil if needed, add onions and cook for 10 minutes on a medium heat until soft
- Add garlic, ginger and spices and cook for 1 minute add the stock, Mango and bring to the boil
- Boil for two minutes to reduce liquid then add cream and curry leaves
- Bring back to boil, add chicken, cover with a lid and simmer for 5 minutes until chicken is cooked through
- Remove the curry leaves, sprinkle with fresh chopped coriander
- serve with cooked rice and mango chutney.
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