Changes in 2017

Ho Ho Ho!  Merry Christmas, Happy New year, I hope you’re all having a fantastic holiday period.

This is just a quick post to let you know I haven’t evaporated, won the lottery or been sent to Coventry.  I’ve had a very, very busy few months both personally and in work, as some of you may know I’ve been chosen to stand as a Labour candidate in a nearby village in the 2017 elections.   As you can imagine it’s busy, busy, busy… I’m not complaining I’m here to do it.

My food tastes have changed in 2016, I’m sadly going to have to admit I’m a grown up (cries in to his wine).  2015 was a massive culture shock for me food wise I realised I liked Cauliflower, Broccoli, Olives and red wine to name just a few new discoveries.  2016 was a shock too, my biggest finds were Broad beans, horseradish, mushrooms and a massive new found love of red meat.  My teeth haven’t got any better but I’ve learned how I like my steaks cooked and my mother, and especially my father are amazing at cooking red meat… awesome!

New food tastes

New food tastes

So what have I got planned for Wheelie Good Meals for 2017, well I’m going to be ditching some key themes from the past, they are

  • Mystery Bag Meals,
  • Strictly Suppers
  • Six Nations of Food

I say ditch they’re not exactly going to the great big wheelie bin in the sky they,re just not going to feature regularly, we’re also going to focus more on budget living, so Time-Saving Tuesdays and Waste Not Want Not Wednesdays will be focusing on cost effective recipes which are healthy.  I’ve been doing a lot of reading on food banks and food poverty over the last few months and along with drawing support from friends, businesses and celebrity chef’s I tweet with I’ll be looking to make all my recipes affordable on a very low budget.

Reviews over the last couple of years

Reviews over the last couple of years

However, that being said I will continue the restaurant and food festival reviewing and hope to line one up every month starting with January, I will share with you my foodie travels both on here and instagram.

My family and I have had an horendous month of December with a family bereavement, I’ve learned two things this month, I’ve learned that you are never prepared for tragedy, and age is no criteria for how you deal with it.  I’ve seen people whom I think of as “kids” deal with personal tragedy in the most mature and adult way.  I’ve also learned that I have tremendous friends, two in particular, I always feel like it’s all “me, me, me” because my friends have to come in to my life, driving me, sorting my oxygen out etc and I don’t feel like I give anywhere near as much back.  But you will never know how grateful I am for my friends, one person who deserves a mention here familywise and that is a fellow (Wheelie Good Mealer) Alice  who has worked with me for a few months and is now leaving to work over the bridge.  Alice has been amazing working with Accessible Wales and has been a great asset to the team, she’s also been a good friend, companion and most of all… stealer of my drinks.

Alice and I

Alice and I

Have a good new year folks, enjoy your time with your friends and family, drink as much as you can, eat as much as you can and worry about it in the new year.

My five most popular recipes of the last couple of years:

Leftover Chicken Tikka Masala

Saira Hamilton’s Chicken Bhuna

Melanie’s Food Adventures – Hedgehog Traybake

Dean Edwards’ Lamb Kofta Curry

Toad in the Hole with Yorkshire Pudding and Onion Gravy

And my Review highlights have been:

Tesco Value Chicken Curry and Rice

Uncle Ben’s Chilli Con Carne and Rice and Dolmio Pasta Carbonara

Bisto Lasagne

Westlers Burgers in Onion Gravy

Restaurant Review – Caradogs at Ty Newydd

Greg and I with a fantastic background of the harbour

Greg and I with a fantastic background of the harbour

Thank you Dave for all your design work, and for your creativity and thank you as always to Greg for being with me for all my reviews, food festivals and for being Greg!

See you in 2017 folks…

… Happy Days!

Time-Saving Tuesdays & 6 Nations of Food – Scottish Mussels in a Garlic and Butter Sauce

It’s been a while since I last posted a Time-Saving Tuesdays review so I thought why not introduce it to the 6 Nations of Food feature, I know this is a slight deviation off track but bear with me as it’ll all make sense soon.  I’m going to review something that my mother and I ate on Easter Weekend.

Time-Saving Tuesdays & 6 Nations of Food – Scottish Mussels in a Garlic and Butter Sauce

Time-Saving Tuesdays & 6 Nations of Food – Scottish Mussels in a Garlic and Butter Sauce

I love mussels, I’ve cooked them a few times and they’re fairly easy to cook, my mother bought this for me from Lidl.  I hadn’t had them for years and was quite looking forward to them.

Scottish Mussels in a Garlic and Butter Sauce - Cooking instructions

Scottish Mussels in a Garlic and Butter Sauce – Cooking instructions

The cooking instructions were clear and easy to follow and these mussels can be cooked in the microwave, boiled in the bag or in the hob.  The guidelines are easy for all these cooking methods.

Scottish Mussels in a Garlic and Butter Sauce - Ingredients

Scottish Mussels in a Garlic and Butter Sauce – Ingredients

I would have said that the muscle liquor tasted very winey, however, there was no wine in it.  I don’t know what the predominant flavour was but the sauce was excellent.  With hints of garlic and little flecks of carrots and tomatoes running through the sauce it really set the mussels off well.

Scottish Mussels in a Garlic and Butter Sauce - Nutritional information

Scottish Mussels in a Garlic and Butter Sauce – Nutritional information

I probably didn’t eat 100g of them because I had other things to eat as well and my mother was sharing them with me, but there were 4.6g of Carbohydrates in 100g.  I suppose had I not been on my low carb diet I wouldn’t have even noticed.

Scottish Mussels in a Garlic and Butter Sauce - Nutritional information from the front of the package

Scottish Mussels in a Garlic and Butter Sauce – Nutritional information from the front of the package

Here is the nutritional information from the front of the pack, while the sugar levels are good the fat, saturated fat are not brilliant and there’s a lot of salt for half a pack.  My mother and I are nightmares though we love salt, so this suited us.

Scottish Mussels in a Garlic and Butter Sauce - Ready to eat

Scottish Mussels in a Garlic and Butter Sauce – Ready to eat

The sauce was stunning as I’ve said, if I’d been eating bread I could have just had a bowl full of the sauce and dunked some bread in to it.  Some of the mussels were a bit chewy and some were quite small, but those aside the rest were excellent, sweet and plump.  This is a great way to try mussels if you don’t feel confident in cooking them yourself.  They were quick and easy to cook, whichever way you chose to cook them, I say congratulations Lidl, these were a triumph.

Time-Saving Tuesdays & 6 Nations of Food – Scottish Mussels in a Garlic and Butter Sauce

Time-Saving Tuesdays & 6 Nations of Food – Scottish Mussels in a Garlic and Butter Sauce

My next recipe, and final instalment of the Six Nations of Food will be towards the end of the week and it will be Mags Welsh Cakes…. I’ll let you guess what country that comes from lol.  I know I said I’d do Scotch pancakes but I couldn’t resist reviewing these Mussels. Wheelie Good Meals Social Networking

Remember, you can get in touch; you can visit our social media pages below, or subscribe to the blog for regular updates.

Bye for now!

6 Nations of Food – (French) Eggs in pots (oeufs en cocotte)

Third instalment of my Six Nations of Food and it’s coming all the way from France, I’ve made my take on Rachel Khoo’s Oeufs en Cocotte which is Baked Eggs, a recipe she featured on her “Little Paris Kitchen”, you can find the original recipe by visiting the BBC Website.  This recipe follows on from my Italian Mediterranean Chicken and Toad in the Hole with Onion Gravy and Champ. I’ve been waiting to make this for a while so here goes.

The Recipe

6 Nations of Food – Eggs in pots (oeufs en cocotte) - Ingredients

6 Nations of Food – Eggs in pots (oeufs en cocotte) – Ingredients

You could make this recipe with just Crème Fraîche, the added extras are just to add flavour, Rachel Khoo uses dill but I’ve added the Cayenne Pepper for a bit of a kick.  You’ll need to preheat the oven to 1800c.

6 Nations of Food – Eggs in pots (oeufs en cocotte) - Adding Crème Fraîche to the ramekin

6 Nations of Food – Eggs in pots (oeufs en cocotte) – Adding Crème Fraîche to the ramekin

Place a heaped table spoon of the Crème Fraîche in the bottom of a ramekin; I’m making two pots with a Table Spoon in each.

6 Nations of Food – Eggs in pots (oeufs en cocotte) - Adding Dill and Cayenne Pepper to the Crème Fraîche in the ramekin

6 Nations of Food – Eggs in pots (oeufs en cocotte) – Adding Dill and Cayenne Pepper to the Crème Fraîche in the ramekin

Next add as much Dill and Cayenne Pepper as you like, you can leave the Cayenne Pepper out if you want to.  I’d advise you to mix the dill and Cayenne through the Crème Fraîche to evenly distribute flavour…. not like I did the first time I made the recipe.

6 Nations of Food – Eggs in pots (oeufs en cocotte) - Topping the Crème Fraîche with an egg

6 Nations of Food – Eggs in pots (oeufs en cocotte) – Topping the Crème Fraîche with an egg

Next crack the egg on top of the Crème Fraîche, you’ll notice one yolk is in the middle and one isn’t.  The best way to get the yolk in the middle is to give the egg a shake before breaking it.

6 Nations of Food – Eggs in pots (oeufs en cocotte) - Adding another table spoon of Crème Fraîche and seasoning

6 Nations of Food – Eggs in pots (oeufs en cocotte) – Adding another table spoon of Crème Fraîche and seasoning

Next add another layer of Crème Fraîche to each pot and season with salt and pepper.  If I was going to make this again I wouldn’t add the last layer of Crème Fraîche, I’ll explain why later

6 Nations of Food – Eggs in pots (oeufs en cocotte) - Place the ramekins in a Bain Marie and cook in the oven

6 Nations of Food – Eggs in pots (oeufs en cocotte) – Place the ramekins in a Bain Marie and cook in the oven

Place in a Bain Marie (that’s a baking tray with luke warm water poured around the ramekins until it comes halfway up.  Place in an oven and cook for 15 minutes or until the egg is cooked to your liking.  Remember when cooking eggs it is important to adhere to safety guidelines to avoid salmonella bacteria read here for more information.

6 Nations of Food – Eggs in pots (oeufs en cocotte) - Cook for 15 minutes or until your happy with the eggs

6 Nations of Food – Eggs in pots (oeufs en cocotte) – Cook for 15 minutes or until your happy with the eggs

When they are ready take them out of the oven, as you may notice I’ve slightly overcooked them here, that’s only because I undercooked the egg the last time I cooked this practicing for this post…. I know I’m a tool 😆

6 Nations of Food – Eggs in pots (oeufs en cocotte) - Ready to eat, but be careful it's hot

6 Nations of Food – Eggs in pots (oeufs en cocotte) – Ready to eat, but be careful it’s hot

Take the ramekins off the baking tray and place on a plate; this recipe is ideal to be served as a quick and easy, yet luxury breakfast over the bank holiday, or as a simple supper.  I’ve got to say I’m not a massive fan of crème fraîche, Rachel Khoo on her post on the BBC Food Website says it can be replaced with Béchamel or Mornay Sauce, I think I’d go for a Béchamel Sauce next time.

You can also add finely chopped mushrooms, ham, smoked salmon or cherry tomatoes after the crème fraîche.  If you don’t like dill you could use parsley, basil or coriander.  If you don’t have Cayenne Pepper you can use Tabasco sauce.

6 Nations of Food – Eggs in pots (oeufs en cocotte)

6 Nations of Food – Eggs in pots (oeufs en cocotte)

To say this recipe wasn’t my favourite is unfair, it had potential and I’ll definitely work on it to perfect it, I’d add the Béchamel Sauce and maybe some parsley.  I wouldn’t add the second scoop of Crème Fraîche/ Béchamel Sauce I’ll just leave the egg on top with some salt and pepper, that way you can see when it’s cooked easily.

I will be back with a Time-Saving Tuesdays review this week I promise, and then I’ll end the week (because my diet ends then) with Scotch Pancakes and Welsh Cakes, completing my 6 Nations f food.  Remember, you can get in touch; you can visit our social media pages below, or subscribe to the blog for regular updates.Wheelie Good Meals Social NetworkingThis is my 50th recipe, in the Recipe category, I’ve written other recipes that come in to other categories like our Microwaveable Tomato Risotto and our Asda Meatballs and a Quick and Easy Tomato Sauce but this is our 50th straight recipe!50 Recipes

 

See you Tuesday

 

6 Nations of Food – (Italian) Mediterranean Chicken and Cauliflower

Second instalment of my Six Nations of Food, it’s my take on the fantastically talented Jason Atherton’s Mediterranean Chicken which follows on from my Toad in the Hole with Onion Gravy and Champ. I couldn’t resist posting this one, Jason’s a chef I really admire and this is a cost effective easy to cook recipe.  You can find the original here, this recipe is ideal for cooking in batches and is really inexpensive to make.

I know we’re on the last week of the six nations but I’m going to extend our 6 Nations of Food for a week or so to fit in the other three nations.  I hope Wales beat Italy today, to gain a little self respect back after last week’s shocking game against England 😆

The Recipe

6 Nations of Food – Mediterranean Chicken and Cauliflower - Ingredients

6 Nations of Food – Mediterranean Chicken and Cauliflower – Ingredients

This recipe is simple, carrots, onions, chicken breast, garlic and tinned tomato and stock.  Of course the good old salt and pepper and that’s it, I’ve served mine with some boiled cauliflower but Jason serves his in the original recipe with potatoes.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Chopping some of the ingredients

6 Nations of Food – Mediterranean Chicken and Cauliflower – Chopping some of the ingredients

Yep you’ve guessed it, chop up all the ingredients and set them aside for later lol.  Chop the onions and carrots and place them in a container for later, then chop up the chicken into bite sized pieces, when chopping up chicken remember to adhere to the guidelines.  I’m not going to lie, even though I’m a butcher’s son and nothing about meat makes me squeamish – chicken safety scares me…. don’t take risks, cook it thoroughly and follow advice.

I can’t stress how much easier cooking is when you chop everything up first, the chef’s call it mise en place which is French for “putting place”

6 Nations of Food – Mediterranean Chicken and Cauliflower - Heating the oil in a pan

6 Nations of Food – Mediterranean Chicken and Cauliflower – Heating the oil in a pan

Heat oil in a pan or a wok, I’ve used Rapeseed Oil but you can use olive oil or vegetable oil.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Browning the chicken in the pan

6 Nations of Food – Mediterranean Chicken and Cauliflower – Browning the chicken in the pan

On a medium heat, fry the chicken pieces until they’re brown all over, don’t have the heat too high because you’re going to cook them again later.  You could say you’re sealing the meat, once you’ve done that set them aside later, use a slotted spoon to scoop all the chicken out.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Frying the carrots and onions

6 Nations of Food – Mediterranean Chicken and Cauliflower – Frying the carrots and onions

Once you’ve taken the chicken out add the carrots and onions and a good grind of salt, if you’re using table salt add a teaspoon of salt and cook them for around 9 minutes.

6 Nations of Food – Mediterranean Chicken and Cauliflower - The carrots and onions as they start to soften

6 Nations of Food – Mediterranean Chicken and Cauliflower – The carrots and onions as they start to soften

Cook the carrots and onions until they have soften.  It’s going to be hard with the carrots to get them to soften but don’t worry because the process isn’t finished yet.  This stage usually takes around 7 – 9 minutes to carry out.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding lazy garlic to the pan

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding lazy garlic to the pan

Because I have difficulty using a garlic crusher and I don’t have James Martin’s knife skills I use lazy garlic, add a couple of teaspoons to your dish, you can add more if you want to,, I’m a garlic fan so I added three teaspoons..

6 Nations of Food – Mediterranean Chicken and Cauliflower - Stirring the garlic through

6 Nations of Food – Mediterranean Chicken and Cauliflower – Stirring the garlic through

Give the garlic a good stir and cook for a few minutes before we move on to the next stage.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding the chicken back to the pan

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding the chicken back to the pan

Add all the browned chicken back and stir thoroughly, make sure when you’re adding the chicken you add all the juices left on the plate back into the saucepan/wok.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding tinned tomatoes

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding tinned tomatoes

Add a tin of tomatoes and stir thoroughly to combine.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding chicken stock

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding chicken stock

Add the stock to the pan, if you’ve got home made stock use that if not, like me, use a stock cube with 250ml of water.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding mixed herbs

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding mixed herbs

From the carosel I’ve used in previous recipes I added a good shake of mixed herbs, you could add fresh Basil, Parsley or Oregano to this recipe – as it’s Italian.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Seasoning with salt and pepper

6 Nations of Food – Mediterranean Chicken and Cauliflower – Seasoning with salt and pepper

As you can see from the inset photo I’ve whapped a load of salt and pepper in this dish because I like it, most people could probably do with less salt but it was enough for us, and I love pepper.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Putting the lid on for it to simmer

6 Nations of Food – Mediterranean Chicken and Cauliflower – Putting the lid on for it to simmer

Cook it until you’re sure the chicken is cooked and the sauce is to the consistency you want it.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Ready to eat, served with boiled cauliflower

6 Nations of Food – Mediterranean Chicken and Cauliflower – Ready to eat, served with boiled cauliflower

Jason served his with potatoes, I’ve served mine with Cauliflower, why I hear you ask… wait and see!

Low Carb Diet

I’m on this Low Carb diet for a fortnight, to try and lose weight, I’m not going to eat pasta, rice, bread or potatoes for a fortnight.  Now you know me not eating potatoes is going to kill me….  but onwards and upwards.

I don’t know if it’s going to make a difference but we’re going to give it a go, that’s why I’ve moved to the ole’ Cauliflower instead of Jason’s spuds.  Anyone got any help????

6 Nations of Food – Mediterranean Chicken and Cauliflower

6 Nations of Food – Mediterranean Chicken and Cauliflower

Coming up we’ve got Eggs in pots (oeufs en cocotte) from Rachel Khoo, they’re French don’t you know lol.  Hopefully soon we’ll have some free range eggs from Gemma’s eggs, they taste fab!

6 Nations of Food – Eggs from Gemma's Chickens

6 Nations of Food – Eggs from Gemma’s Chickens

Give this recipe a go, it’s really flavoursome, the herby garlicy sauce is excellent, I’m suddenly loving chicken again and I genuinely love cauliflower, it’s one of my finds from the decade of 2010’s but it doesn’t replace potatoes sadly – do you feel my pain?

I’ll be back on Tuesday with my Time-Saving Tuesdays review of Weight Watchers Hunters Chicken.

Remember to get in touch, you can visit our social media pages below, or subscribe to the blog for regular updates.Wheelie Good Meals Social NetworkingEnjoy the rugby today, see you Tuesday

6 Nations of Food – (English) Toad In The Hole, (Irish) Champ and Onion Gravy

Ok so yet another hairbrained idea, I thought I’d honour the six nations by making “The Six Nations of Food”. My first two nations are Ireland and England, I’ve made Toad In The Hole and Champ.

Toad In The Hole

An old school classic, Toad in the hole is a traditional British dish made up of Sausages in a Yorkshire, it is often served with onion (hence why I’ve made onion gravy lol). Wikipedia states that the origin of the name “Toad-in-the-Hole” is disputed. Some suggest that the dish’s name comes from its resemblance to a toad sticking its head out of a hole.

Champ

Champ represents the Irish team in the Six nations and is a dish of inexpensive ingredients, it’s made by combining mashed potatoes and chopped spring onions. According to Wikipedia some areas the dish is also called “poundies.

The Recipe

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Ingredients

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Ingredients

To make this you need nine ingredients, the majority of which are in people’s larder, freezer or store cupboard. As you can see the batter is flour, milk and eggs, sausages are the star of the show, and a stock cube and onions for the gravy. There’s also 500ml of water missing from the photo above.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The process of making the Yorkshire Pudding batter

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The process of making the Yorkshire Pudding batter

I made the Yorkshire pudding batter using Brian Turner’s recipe, it’s so easy and, as you’ll see later really effective. You measure out the flour, milk and eggs in the same cup same quantities of everything. I used approximately 200ml of flour milk and eggs, it was roughly four eggs and one yolk. I know that sounds like an excessive amount of eggs but trust me it’s worth it.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Seasoning the Yorkshire Pudding batter

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Seasoning the Yorkshire Pudding batter

Mix thoroughly to ensure you haven’t got any lumps, if you do have lumps (like I did) pour the batter through a sieve to get rid of any lump bits. Season well with salt and pepper and mix, place in the fridge for half an hour or so to rest. I’ve just seasoned with salt and pepper but you could put herbs in or a spice to give the batter a bit of a kick – the world’s your oyster Yorkshire Pudding.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Oil in the frying pan ready for the sausages

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Oil in the frying pan ready for the sausages

Add some oil to an oven proof dish and place it in the oven 220oC and allow the oil to get hot. Place some oil in a frying pan and allow it to heat up, you can use vegetable oil and butter if you want here, but don’t use butter on its own.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Frying the sausages

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Frying the sausages

Place the sausages in the frying pan, be careful they spit – I nearly lost an eyebrow doing this. Cook them on all sides until they are brown, you don’t want to cook them all the way through yet. Once cooked put on a plate for later…. keep the pan we’re going to make our gravy in that.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Chopped onion ready for the gravy

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Chopped onion ready for the gravy

Chop the onions into half moons and then cut them into strips, you don’t want them to fine because we’ll be cooking them slowly. We’ll be cooking them on a low heat to allow them to caramelise.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The sausages in the tin ready for the batter

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The sausages in the tin ready for the batter

Check on the oil in the oven, if it’s hot take it out and place in the sausages. Remember to keep the oven door closed so that you don’t lose any heat.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Pouring the batter in to the tin

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Pouring the batter in to the tin

Take the batter out of the fridge and pour into the ovenproof dish. Because the oil is hot, be careful!

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The sausages move with the weight of the batter

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The sausages move with the weight of the batter

Pour all the batter in, remember that the oil is hot so be careful, if it’s hot enough the batter will start to cook as your pouring it.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The Toad In The Hole ready for the oven

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The Toad In The Hole ready for the oven

In the last picture you’ll notice that the sausages had slipped because they were carried by the batter. Straighten them up otherwise you’ll have one area of sausage and nothing elsewhere. Put the dish back in the oven to cook, I cooked it on the middle shelf for around half an hour, it may need more it may need less, every oven is different.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The process of making the onion gravy

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The process of making the onion gravy

Add some more oil to the pan if needed and fry the onions low and slow, when they start to soften and become a little sticky. Next sprinkle over a dessert spoon of flour, you can use regular plain flour here, I used self raising because that’s all we had. Stir the flour through the onions so that the onions are covered in flour.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Beef stock made with a stock cube for the onion gravy

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Beef stock made with a stock cube for the onion gravy

In a mug/jug pour 500ml of boiling water and add a stock cube, I season the stock now so that the salt and pepper is evenly distributed around the finished gravy.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The Toad In The onion gravy thickening nicely

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The Toad In The onion gravy thickening nicely

Pour the stock into the frying pan with the onions and stir continuously, try and pick up the sticky bits of sausages that were left behind. Cook until there is no taste of flour, I was really proud of this, I know it’s not what people would call “proper gravy” but oh my it was nice! Deep rich flavour of the onion and a silky smooth texture, not that I’m boasting or anything.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The Toad In The onion gravy ready for serving

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The Toad In The onion gravy ready for serving

I bought this gravy boat yonks ago and never really get to use it, until now, how good does the gravy look in it???

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The Yorkshire Pudding in all its glory

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The Yorkshire Pudding in all its glory

When it’s ready take the Toad In The Hole out of the oven, this one took on a life of its own. It was huge, I knew Brian Turner was a legend, and a chef I’m a massive fan of but wow… he knows his stuff!

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The Yorkshire Pudding and onion gravy in all their glory

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The Yorkshire Pudding and onion gravy in all their glory

You could just eat it like this, rip bits of the Yorkshire pudding off and dip it in the piping hot gravy, but as we’re civilised human beings…. I made champ to go with it.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Ingredients for the Champ

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Ingredients for the Champ

I’ve covered this on the blog before, it accompanied my Stunning Spiced Sausage Stew champ is so easy to make, Sharon my carer suggested it to me a while ago and made this way, it’s quick and easy.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The potatoes in the microwave

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The potatoes in the microwave

Prick the skin of the potato in several places and then cook on high heat for 10 minutes or more, you want the potatoes to be soft and fluffy when they are ready.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - Finely chopped spring onions for the champ

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – Finely chopped spring onions for the champ

Finely chop a spring onion and set it aside ready for the potatoes. I’ve only used two spring onions here, really speaking I could have probably used another one or two.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The process of making the champ

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The process of making the champ

Here we go, this is the straightforward bit, the jacket potatoes are cooked, the potato is soft and fluffy. Scoop the inside out, and place in a bowl, then add the spring onions and stir through, next add the milk and butter and combine all the ingredients together. I’ve used more milk here than I wanted, why, well because I’m heavy handed lol

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy - The whole meal ready to eat

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy – The whole meal ready to eat

This was stunning, I really enjoyed the whole process, anyone can make Yorkshire Pudding, it really is that easy, and so was the gravy, oh and the mashed potato was simple to, win win! The photos are not doing the meal justice at all because the Yorkshire Pudding was crisp and well risen, the mashed potato had a great hint of onion and was fluffy and the gravy was rich and deep in flavour.

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy

6 Nations of Food – Toad In The Hole, Champ and Onion Gravy

Give this one a go, it won’t disappoint I promise, it reaffirms my belief in TV Chef’s because this was Brian Turner’s Yorkshire Pudding batter recipe was amazing. If you do give it ago let me know.

Waste Not Want Not Wednesdays

Waste Not Want Not Wednesdays

I’ll be back on Wednesday with “Waste Not Want Not Wednesday” sharing my Gazpacho recipe from our Mother’s Day meal this year. I’m not going to be publishing the step by step recipes on the day, I will be writing them up and adding them at a later date.

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See you Wednesday

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