Cheesy Pin Wheels – with Love or Hate Twist

Cheesy Pin Wheels – with Love or Hate Twist

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.

wheels

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.

Pizza_Pinwheels_5461

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Parmigiano-Reggiano Polenta with Mushrooms and Spicy Sausage

Parmigiano-Reggiano Polenta with Mushrooms and Spicy Sausage

A creamy cornmeal porridge, polenta used to be made of other grains, such as hulled barley, spelt, buckwheat or chestnut flour before in the 16th century Christopher Columbus brought corn from the Americas back to Europe. A staple of Northern Italian cuisine, polenta is more than just a side dish. It is extremely versatile, eaten as a freshly cooked mush, cooled and then grilled or fried, or thinly spread out to be dried and baked to make polenta crisps. Instant cornmeal polenta is widespread nowadays and reduces the cooking time to a mere 2-3 minutes. Adding Parmigiano-Reggiano to the polenta enhances its fairly simple flavour to a delightfully creamy and savoury taste sensation. Polenta pairs well with tomato sauce, mushrooms, fried eggs or sausages. This recipe has combined mushrooms and spicy sausages to serve up a hearty meal that is quick and easy to make. Buon appetito!

Ingredients:

For 2 portions

2 thick, spicy sausages (or 4 Merguez), cut in chunks

150g woodland mushrooms (e.g. Shitake, Oyster, Eryngii or Champignons)

½ large white onion, thinly sliced

Knob of butter for frying the sausages

Dash of sea salt and black pepper

For the polenta:

100g instant cornmeal polenta

100g grated Parmigiano-Reggiano

400ml water

Knob of butter

Dash of sea salt

For the parsley oil:

50ml extra virgin olive oil

Handful fresh parsley

Dash of sea salt

 

What you’ll need:

Chopping board

Large kitchen knife

Pot

Frying pan

Measuring jug

Kitchen scales

Grater

Blender

Small fine mesh sieve

Small jar

Method:

  1. For preparing the parsley oil, take a large handful of fresh flat or curly parsley and chop it up. Combine the chopped parsley and about 50ml extra virgin olive oil in a blender and blitz. Let it sit for approximately 30 minutes while preparing the main meal.
  2. Thinly slice the onion, cut the sausages and any large mushroom pieces into smaller chunks and fry in some butter until the meat is cooked through. Add a dash of sea salt and black pepper for taste.
  3. In the meantime, prepare the polenta by mixing 100g of cornmeal with 400ml of water and cook on low heat. Instant polenta will thicken very fast and needs to be stirred frequently to avoid burning on the bottom. Once the polenta is thick and throws bubbles, turn off the heat and stir in grated Parmigiano-Reggiano, a knob of butter and a dash of sea salt for taste.
  4. By now, the parsley oil should be sufficiently infused. Take a small fine mesh sieve, place it over a jar or glass and pass the oil through it. It should have taken on a light green colour from the parsley.
  5. Divide the polenta into two portions, add the fried sausage and mushroom pieces and round of the dish with a generous drizzle of parsley oil. Serve immediately.

(Credit to: Castelli/Parmigiano for these beautiful recipes)

http://www.castelli-uk.com

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Quinoa with Roasted Quorn Chicken Fillets & Gremolata

Quinoa with Roasted Quorn Chicken Fillets & Gremolata

Quinoa is considered a superfood—and for a very good reason. It boosts your level of energy with iron and magnesium, and it’ll keep you full for longer thanks to the high fibre count.

Quinoa can be made for breakfast, lunch, and dinner, and even used to make desserts. Whether you are experienced or a virgin to Quinoa or Quorn you got to try this easy, simple delicious recipe.

Quorn is also very high in protein, low in fat and of course very tasty.

Ingredients

1 1/2 cups white quinoa

2 2/3 cups chicken broth

5 1/2 ounces green beans, trimmed

4 Quorn Chicken Fillets

Salt & black pepper to taste

For the Gremolata

1 1/2 cups flat-leaf parsley leaves (rough chopped)

1 cup mint leaves (rough chopped)

1 tablespoon lemon zest (finely grated)

2 tablespoons lemon juice

1/2 cup black olives (pitted &  chopped)

1 tablespoon olive oil

Method

  1. Preheat oven to 350ºF.
  2. Place quinoa in base of an ovenproof baking dish.
  3. In a saucepan, bring broth to a boil over medium-high heat; pour over quinoa.
  4. Cover and bake for 10 minutes.
  5. Stir quinoa, top with the beans and Quorn chicken Fillets and sprinkle with salt and pepper.
  6. Cover dish tightly with foil and bake until quinoa is tender and Quorn is heated through, about 20-25 mins.
  7. For the gremolata, in a bowl, mix parsley, mint, lemon zest and juice, olives and the oil until well combined.
  8. Transfer Quorn chicken Fillets and quinoa among 4 plates.
  9. Spoon gremolata over the top
  10. Serve.

Please let us know if you have tried this recipe and if you would like to see more recipes with Quinoa or more Quorn recipes.

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