by Adam | May 21, 2021 | Featured, GloKitchen
A classic Italian recipe, this is great for when you come home tired and want something quick but wholesome and delicious too. Very good for a romantic night in with your loved one!
Ingredients
4 chicken breast fillets (Cut into small pieces)
7 slices bacon (chopped)
1 medium onion (chopped)
1 crushed garlic clove
6 mushrooms (sliced)
2 chicken OXO cubes
300ml hot water
250ml double cream
200g Philadelphia Cheese
1 tablespoon plain flour
1 large glass of white wine
6 tagliatelle pasta nests
Method
Fry the chicken and bacon cubes in a hot pan.
Add onion and garlic and cook for 5 minutes until browned.
Pour away any excess fat.
Add the sliced mushrooms.
Dissolve the OXO cubes in the hot water.
Pour this into the pan and simmer for 30 minutes.
Add the double cream and stir in a sieved tablespoon flour.
Be careful not to allow lumps to form as this can easily occur.
Add the Philadelphia Cheese.
Finally add the wine, stir occasionally, allow to simmer until sauce has thickened up.
Meanwhile, place the tagliatelle nests in a pan of boiling water with a pinch of salt.
Cook for 8 to 10 minutes, drain.
Serve the tagliatelle and add the chicken mixture on top.
Drizzle over any remaining sauce.
Serve with warm crusty bread
For a more filling meal add some cooked broccoli
Please let us know if you try this recipe, we are sure you will enjoy it
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by Danica | May 7, 2021 | Featured, GloKitchen
Now we can get out more and enjoy the fine weather, how about a picnic? These Scotch Eggs make a great addition to a picnic with friends and family, Think how impressed they will be with your home made Picnic food.
Scotch eggs are the ideal snack food and much easier to make than one would assume! Using sausages instead of regular minced meat gives the advantage of already having perfectly seasoned meat. But this British classic comes with a twist: sharp, nutty Parmigiano-Reggiano added to the meat and the breadcrumb coating! Enjoy these flavour-filled goodies at parties or picnics or serve as a main meal with some green salad.
Scotch Eggs with Parmigiano-Reggiano
Ingredients
- 1.5 tbsp plain flour
- 375g ground beef mince (500g if large eggs are used) from Cumberland sausages
- 4 medium-sized eggs
- 1 extra egg for crumbing
- 4 tbsp Parmigiano-Reggiano, finely grated
- 75g breadcrumbs
- 350-500ml vegetable oil for frying (depending on height of pot)
- 2 tbsp Worcestershire sauce
- 1 dollop mustard
- Generous amount of cracked black pepper
- Pinch of salt
Instructions
- Place the four eggs in a pot and bring the water to a boil. Take the pot off the heat, place a lid on top and leave the eggs to sit for 9 minutes.
- In the meantime, take the sausages and one by one squeeze the minced meat out of the skin over a mixing bowl.
- Add flour, mustard, Worcestershire sauce, cracked black pepper and one tablespoon of grated Parmigiano-Reggiano. Mix well and form a ball. Then divide the mixture in four equal parts.
- After the eggs have been left in the heat for 9 minutes, drain the hot water and douse them with cold water. Remove the shells and leave them to cool.
- Lay out two bowls and a plate. Crack an egg in one of the bowls and whisk it up with a fork. In the second bowl, add the breadcrumbs and the remaining three tablespoons of grated Parmigiano-Reggiano.
- Take one piece of meat, flatten it in your palm and place a hard-boiled egg in the middle. Wrap the meat around the entire egg. Make sure there are no holes. Do the same with the other eggs.
- One by one place the meat-covered eggs in the whisked egg and then in the Parmigiano-Reggiano-breadcrumb-mixture and put them on a plate.
- Take a high-rimmed pot and fill it with vegetable oil. Heat up the oil. To find out if the oil is ready for frying, take a few breadcrumbs and sprinkle them in the oil. If they start to sizzle, the Scotch eggs are ready to be fried. Use kitchen tongues to place the eggs carefully in the hot oil. If there is not enough space to fry all eggs at once, fry them two at a time. It can get very smoky from the frying oil, so open a window or switch on the exhaust hood.
- Fry the eggs for about 5 minutes in the oil until golden brown, then remove them from the pot with the kitchen tongues and place them on a plate laid out with kitchen towels. Dab off any excess oil, then put the Scotch eggs on a baking tray and cook them in the pre-heated oven for about 10 minutes, middle rack, at 180°C (fan) or Gas Mark 5.
- Serve warm or cold with a side salad or as a snack. They are ideal to take to a picknick. Kept in the fridge, they will keep for up to 2 days.
With thanks to http://www.castelli-uk.com/
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by Adam | Apr 30, 2021 | Featured, GloKitchen
A lovely light meal for family or guests this weekend, serve with rocket and watercress and plenty of torn baguette. Simple to prepare and easy on the taste buds.
Enjoy with a glass of chilled white Chablis or Prosecco.
Caramelized-Onion and Gruyère Tarts with Parmigiano-Reggiano
Ingredients
400g grated Gruyère cheese
10 tbsps. grated Parmigiano-Reggiano cheese
225g. Cream cheese
1 tbsp. Dijon mustard
1 tbsp. Chopped fresh oregano
¾ tsp. fresh ground pepper
2 tbsp. unsalted butter
2 large onions
2 tbsp. thyme
1 Pack Jus Rol Puff Pastry
50g olives (optional)
Method
Heat oven to 200 degrees C (180 fan)
Mix Gruyère, cream cheese, Parmigiano-Reggiano, mustard, oregano, and pepper in a small bowl and set aside.
Melt butter in a large pan, add onions, and cook, stirring occasionally, over medium-low heat until dark brown and caramelized.
Stir in the thyme and set aside.
Cut pastry into 8 equal sizes pieces
Spread the cheese mixture on the dough, leaving a 1/2-inch border all the way around.
Top with the caramelized onions and the olives.
Bake tarts on parchment-lined baking sheet for 10 minutes, reduce oven temperature by 20 degrees, and bake until puffed and golden – approx. 12 minutes more.
Serve
Idea : Why not try topped with ham and figs.
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