Waste Not Want Not Wednesdays – Rachel Khoo’s Cauliflower Cheese Burger and Sticky Red Onion Chutney

So we’re all feeling a little sluggish after Christmas, we’ve eaten and drank our body weight throughout the festivities and we need recharging…. Plus there’s probably a load of leftovers!  No, well it doesn’t matter because this recipe is great made from leftovers or fresh.  I’ve wanted to post this on the blog for some time now but haven’t got round to it.  I’ve literally cooked this recipe so many times, it’s quick and easy and guaranteed not to let you down.  As you know I’m a new lover of the wonderful meaty vegetable that is Cauliflower so this is right up my street.

Ingredients for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Ingredients for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

The ingredients are fairly simple:

For the Burger:

  • 1 Cauliflower boiled
  • Cheddar Cheese
  • Breadcrumbs (generally blitz up slightly older bread, saves it being thrown out)
  • Whole Grain Mustard
  • Mixed herbs
  • Flour
  • Olive Oil for frying
  • Salt and Pepper
  • Cheese to top the burger

For the Red Onion Chutney

  • One red onion
  • Red wine vinegar
  • Brown sugar
  • Olive Oil for frying
  • Salt and Pepper

First things first as they say, chop up the red onion, you’re going to cook it quite low and slow so don’t dice it.  We’re going to make the chutney first so we can set that aside for later.

Preparing the onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Preparing the onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Heat some oil in a pan, when the pan has started to warm add the onions and sauté slowly on a low heat.

Lightly frying the onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Lightly frying the onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Firstly, as always prep all your ingredients, as I always say it works for me to set them aside in small containers ready for putting in the pan… I’m not organised often but I try to be in the kitchen.

Adding the sugar to my onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding the sugar to my onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

When the onions have softened add a table spoon or so of brown sugar.  Basically you’re adding enough to make the onions sticky, stir in the sugar and continue to cook on a low heat.

Adding the red wine vinegar to my onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding the red wine vinegar to my onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Add two table spoons of red wine vinegar and allow the onions to continue to cook on a low heat until they become sticky, gooey and unctuous.

The Sticky Red Onion Chutney to accompany my Cauliflower Cheese Burger for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

The Sticky Red Onion Chutney to accompany my Cauliflower Cheese Burger for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

When it’s become sticky and luscious set it aside to accompany the burgers later on.

Preparing the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Preparing the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Break the cauliflower up in to florets and, you’re going to blitz them in a food processor so don’t go too mad about it.

Whizzing up the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Whizzing up the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Blitz up in the food processor, you’re basically making minced cauliflower, place the mince in a bowl.

Adding dry herbs and mustard to the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding dry herbs and mustard to the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Place the cauliflower in a bowl, then add add two heaped teaspoons of mixed dry herbs and then add 1 tsp of mustard, you can use Dijon mustard or English mustard but personally Wholegrain is my favourite.

Adding breadcrumbs and flower to the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding breadcrumbs and flower to the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

The next stage you need to grate/blitz up cheese and add to the cauliflower mixture, add as much cheese as you like, it’s all going in the burger.  To the cheese add the bread crumbs, dry breadcrumbs are better (bread from older bread) but you can buy crispy panko bread crumbs.  Lastly add enough flour to hold all the ingredients together.  Mix thoroughly to bring the burgers together.  Shape the burgers into equal sized patties and place in the fridge to allow them to set.

Frying the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Frying the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Take the burgers out of the fridge and fry on a medium high heat, when the burgers are starting to brown on the bottom side turn them over.

Finishing off the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Finishing off the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Allow to cook on the other side until that is golden brown.

Adding cheese to the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding cheese to the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

I would have put a square of cheese on the burger at this point but I didn’t have any, and I didn’t have any time to cut nice slices of cheese…. So I put a couple of lumps on each burger 😆

Adding cheese to the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding cheese to the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

I thoroughly enjoyed this recipe, it’s quick and easy to make and great for a post Christmas meat free meal.

Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

If you’ve enjoyed this you can find cauliflower recipes by clicking on the image below.

See more recipes including cauliflower

See more recipes including cauliflower

I’m back on the weekend with a restaurant review and then Tuesday with something Time-Saving.  Keep your eyes peeled for my recipes on a budget, they’ll be coming soon!

Lots of changes going on in my life, very busy at the moment but I’m back to blogging and want to hear from you, if you have any money saving ideas in the kitchen please feel free to get in touch.

Before I end this post I’d like to say big congratulations to my niece Alice who has started on a new chapter of her life this week with a new job over the border.  I’ve very proud of her and to have had her volunteering with Accessible News for the last few years has been a pleasure.

Alice and I

Alice and I

Take care and see you on the weekend!

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

Quorn Keema Masala

Heeeelllooo!  Welcome back, happy New Year to you all, I hope you all had a good one, this is my first recipe back for a long while.  As you know I am a massive fan of the Indian curry Keema Masala, you’ll probably remember my review of Asda’s Keema Masala in a tin from July 2015.  It’s one of my favourite meals I’ve reviewed, alas Asda in their wisdom don’t make it anymore but I’ve decided to give it a go.

Ingredients for my Quorn Keema Masala

Ingredients for my Quorn Keema Masala

You’ll notice from the snazzy picture above that Quorn is the main feature of this recipe, that’s because I was cooking it for the lovely Gemma, while she’s not a vegetarian she prefers it to mince.  I was thinking that as I have two vegetarian friends it was a good opportunity to try using it.  Keema is, as far as I can tell traditional done with Lamb and comes from the Hyderabad area of Indian and is usually made with Lamb Mince.  I’ve based this recipe on a recipe I saw on Titli’s Busy Kitchen, Titli’s website is amazing and a hughe source of inspiration for me, make sure you check her out.   I’ve made this twice now and I think the best result is when you use, as she suggests Garlic and Ginger paste, not lazy Garlic and Ginger like I did here.

The Ingredients:

  • Salt and Pepper
  • Oil for frying
  • 500ml beef stock
  • 2 Onions
  • 2 Carrots
  • 3 Potatoes
  • ½tsp of Chilli flakes
  • 1tsp of Turmeric
  • 2tsp Ground Corriander
  • 1tsp Lazy Ginger
  • 1tsp of Lazy Garlic
  • 2 x Tins of chopped Tomatoes
  • 1 x 450g pack of Quorn Mince
  • ½ Cup of frozen peas and a bunch of fresh Coriander (not pictured)

As with all the spices, you can add as much or as little as you want, when I made the recipe for the second time I didn’t use fresh coriander, but I did the first time, if I’m honest I’m not a fresh coriander fan but I think it added to the dish.

Preparing the ingredients for my Quorn Keema Masala

Preparing the ingredients for my Quorn Keema Masala

Now comes the fun part, peel and quarter the two onions, set aside, then peel the three potatoes… I like this recipe so much I even peeled all the vegetables on my own lol.  Cut the potatoes into cubes and place in water for later on, then peel the two carrots.

Preparing the carrots and onions for my Quorn Keema Masala

Preparing the carrots and onions for my Quorn Keema Masala

Place the quarters of onions in a food processor and blitz, you don’t want a pulp but you do want them to be finely chopped.  Then add the  grater attachment if you’ve got one and grate the two carrots, if you haven’t you can grate them by hand or finely chop them but try and keep them the same size as the onion.  If you do have a grater attachment press down on the carrots for a finer grate.

Quorn Keema Masala Spice Mix

Quorn Keema Masala Spice Mix

Once you’ve done that you can leave them in the food processor bowl for now, then place the spice mix on the plate – apologies for the photograph it’s shocking, I wasn’t drunk your honour!  The spice mix is:

  • ½ teaspoon of Chilli flakes,
  • 1 teaspoon of Turmeric
  • 2 teaspoons of Ground Coriander (you can grind your own if you have a spice grinder or a pestle and mortar)
  • 1 teaspoon of salt

Again as I said earlier, you can add to this or take away, some recipes use Garam Masala, I think I may try that next time as it adds a depth that you only get from a blend of spices.

The Quorn before anything is added to make my Quorn Keema Masala

The Quorn before anything is added to make my Quorn Keema Masala

Place the mince in a bowl, this is where the flavour begins

Adding the spice mix and the garlic and ginger to the Quorn for my Quorn Keema Masala

Adding the spice mix and the garlic and ginger to the Quorn for my Quorn Keema Masala

To the mince add all the spices and a teaspoon of lazy garlic and ginger.  If you’re using a garlic and ginger paste add two teaspoons of it.  Mix thoroughly, my one regret now is not cutting the ginger smaller, you can see it looks like bits of wood in the rubble that is the Quorn Mince.

Frying my carrots and onions for my Quorn Keema Masala

Frying my carrots and onions for my Quorn Keema Masala

Heat a pan, once it’s come to temperature place the onion and carrot in and stir for a few minutes.

Adding the Quron mix to the pan for my Quorn Keema Masala

Adding the Quron mix to the pan for my Quorn Keema Masala

Add the Quorn mince and stir thoroughly cook for two minutes on a high heat.

Adding the peas to the Quorn Keema Masala

Adding the peas to the Quorn Keema Masala

Next add the frozen peas and stir thoroughly to combine, cook for a fture two minutes on a high heat.

Adding the potatoes to the Quorn Keema Masala

Adding the potatoes to the Quorn Keema Masala

Next add the potatoes and stir them through thoroughly to combine, I microwaved the potatoes for about ten minutes in boiling water so that they were slightly softer as they were hard the first time I cooked this recipe, and let’s be fair no one likes a hard spud.

Adding the tomatoes and stock to the Quorn Keema Masala

Adding the tomatoes and stock to the Quorn Keema Masala

To the potatoes add two tins of tomatoes and stir thoroughly, then pour some boiling water in one of the tins, break up a stock cube and stir so it starts to dissolve.  Pour the stock into the other tin of tomatoes picking up all the tomatoey goodness.

The Quorn Keema Masala ready to thicken

The Quorn Keema Masala ready to thicken

When you’ve added all the ingredients, give it a stir to allow all the ingredients to come together.  Then place the lid on it and cook for 20-25 minutes on a low heat.

Cooking the Quorn Keema Masala on a low heat

Cooking the Quorn Keema Masala on a low heat

Check on a regular basis, stirring occasionally keeping an eye to make sure that everything is not sticking and also that the potatoes are cooked.

Quorn Keema Masala after it had thickened

Quorn Keema Masala after it had thickened

The aim is for it to thicken, this is how it was the first time I made it, it’s thicker and not so saucy.  I personally like a saucier curry so the second time I didn’t let it thicken so much.

An option to add Coriander to the Quorn Keema Masala

An option to add Coriander to the Quorn Keema Masala

I’m not a big lover of coriander but when I made it the first time 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.

Quorn Keema Masala is an ideal recipe to cook for work

Quorn Keema Masala is an ideal recipe to cook for work

I’ve cooked this twice, both times I took it to work the next day, the other pot in the first photograph is my Spiced Butternut Squash Soup, which I also took in to work.  I think it’s fair to say that Gemma enjoyed the curry, I was really chuffed her daughter tried it and liked it too… winner winner!

Quorn Keema Masala, boiled rice and poppadoms

Quorn Keema Masala, boiled rice and poppadoms

We served it with packet boiled rice and some poppadoms, I can honestly say it was really enjoyable.  It could have used some more heat maybe, but I’m not a fan of stupidly hot food as you know.  This is a dish I order a lot from my local Indian takeaway, only theirs is made with lamb and it’s much hotter than mine was.

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney for Gemma and I

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney for Gemma and I

Gemma picked up some Pakoras and some Mango Chutney from our local supermarket and they were a great accompaniment to this dish.

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

I thoroughly enjoyed this, I’d make it with lamb next time, or would I, to be honest it was great made from Quorn.  It was easy to make and didn’t involve much fuss, especially if you use the good old food processor.  I’ve used Quorn once or twice but wasn’t completely convinced but it works here and I’d definitely use it again.  I’m a big fan of Titli, check her website out, her recipes are great and her videos, well they’re amazing!  Thanks to Kirsty for her help cooking it, and to Gemma for her taste testing… thanks to both for their photography skills,

Remember to get in touch, I’d love to hear from you, don’t forget to come back on Wednesday for a great Waste Not Want Not recipe and then we’ll have a restaurant review on the weekend.

See you Wednesday

Theo Randall’s Tomato Risotto

Ok, here’s my first recipe for a long time – so I enlisted the help of fellow Wheelie Good Mealer Alice to help me make this recipe.  I know I say about speaking to people on twitter and people often think I’m exaggerating or “the boy who cries wolf”.  I have some good cyber friends who I speak to regularly and have met through facebook and twitter – some of which I’ve met in real life.  Theo Randall and I started speaking in 2012 after an episode of Saturday Kitchen, we’ve tweeted a few times afterwards but then we started tweeting regularly when I first set up Wheelie Good Meals in 2014.  Theo is a chef I admire and enjoy watching on television (even if he is a Liverpool fan) 🙂

Ingredients for Theo Randall's Tomato Risotto

Ingredients for Theo Randall’s Tomato Risotto

The ingredients are fairly simple, I’ve obviously altered them to suit what I had in the house so they are:

For the Tomato Sauce:

1 tin of tomatoes

Good glug of Rapeseed Oil

2 heaped teaspoons of Lazy Garlic

10 Basil Leaves

For the Risotto

Rapeseed Oil

1 finely chopped stick of celery

2 finely chopped red onions

200g Carnaroli Rice

1 glass of white wine

1 litre of hot chicken stock

2 or 3 Basil leaves

100g grated Parmesan Cheese

Butter

The recipe calls for extra virgin olive oil, fresh garlic and fresh tomatoes…. but I was making do with what I had lol.

Theo Randall's Tomato Risotto - Chopping the onion and celery

Theo Randall’s Tomato Risotto – Chopping the onion and celery

Firstly, as always prep all your ingredients, as I always say it works for me to set them aside in small containers ready for putting in the pan… I’m not organised often but I try to be in the kitchen.

Theo Randall's Tomato Risotto - Heating the oil to make the tomato sauce

Theo Randall’s Tomato Risotto – Heating the oil to make the tomato sauce

We’re going to make the tomato sauce first, put a large glug of oil in a pan and heat – you don’t need to use as much as I did above either Alice or I were heavy handed.

Theo Randall's Tomato Risotto - Frying the garlic for the tomato sauce

Theo Randall’s Tomato Risotto – Frying the garlic for the tomato sauce

Cook the garlic on a medium heat, stirring occasionally.

Theo Randall's Tomato Risotto - Adding the tinned tomatoes to make the tomato sauce

Theo Randall’s Tomato Risotto – Adding the tinned tomatoes to make the tomato sauce

After a couple of minutes add the tomatoes and stir thoroughly, cook them for a couple of minutes.

Theo Randall's Tomato Risotto - Finishing off the tomato sauce by tearing up some basil leaves

Theo Randall’s Tomato Risotto – Finishing off the tomato sauce by tearing up some basil leaves

Add the chopped basil and stir thoroughly, cook for ten minutes or until the sauce has thickened.  Once that happened we took it off the heat.

Theo Randall's Tomato Risotto - Adding the onion and celery to the Pan

Theo Randall’s Tomato Risotto – Adding the onion and celery to the Pan

Heat the olive oil in a large heavy based saucepan,  Alice and I only had my wok at hand but it worked fine.  Once the oil in the pan is heated add the onion and celery and cook on a low heat.

Theo Randall's Tomato Risotto - Add the rice to the vegetables

Theo Randall’s Tomato Risotto – Add the rice to the vegetables

Add the rice and stir to combine, making sure the rice is covered in the stock and all the ingredients have got to know each other.

Theo Randall's Tomato Risotto - Add the wine and cook through

Theo Randall’s Tomato Risotto – Add the wine and cook through

At this point increase the heat and then add the wine, stir thoroughly until the wine has almost evaporated.  They say you shouldn’t cook with a wine you wouldn’t drink, I can see the logic but does it really matter, in this recipe Alice and I used a glass of Casillero Del Diablo Chardonnay.  This is one of my favourite white wines, it translates to Devil’s Locker/Cellar.  I thought this was appropriate beings how I’m a Man United fan… and then they went and sponsored Manchester United… win win!

Theo Randall's Tomato Risotto - Add the stock ladle by ladle

Theo Randall’s Tomato Risotto – Add the stock ladle by ladle

Now comes the slow relaxing bit, we are adding the stock, some people get put off by this stage but it’s really not as bad as it sounds.  Add the stock ladle by ladle, when the stock has been absorbed, add the next ladle of stock and stir.  Stir continuously until each ladle full have been evaporated, when cooked the rice should have a bite but not have a crunch.

Theo Randall's Tomato Risotto - Stir in the butter to thicken and enrichen the sauce

Theo Randall’s Tomato Risotto – Stir in the butter to thicken and enrichen the sauce

When the risotto is almost ready add the tomato sauce and butter and stir.

Theo Randall's Tomato Risotto - Stir in the butter to thicken and enrichen the sauce - Finish off with grated parmesan and finely chopped basil

Theo Randall’s Tomato Risotto – Stir in the butter to thicken and enrichen the sauce – Finish off with grated parmesan and finely chopped basil

Last step of the process, add the grated parmesan and finely chopped basil and stir thoroughly.

Theo Randall's Tomato Risotto

Theo Randall’s Tomato Risotto

The risotto was fantastic, deep and rich with flavours of tomato, parmesan with a slight bite of celery.  Alice and I thoroughly enjoyed it and would most certainly cook it again.

Theo Randall's Tomato Risotto with Theo's recipe book "My Simple Italian"

Theo Randall’s Tomato Risotto with Theo’s recipe book “My Simple Italian”

The book is fantastic, there’s lots of insights into each recipe, the book explains Theo’s relationship to the recipes and what they mean to him.  You all know I love a good recipe book and have read this one cover to cover.  The other impressive thing about this book is that you don’t feel you need a catering degree to achieve the recipes, they’re explained clearly and laid out in a way that makes you a) want to follow them ad b) have confidence that you can achieve the end result.  You can rest assured that more recipes will be coming in the near future.

Theo Randall's Tomato Risotto - all gone!

Theo Randall’s Tomato Risotto – all gone!

The risotto didn’t touch the side as you can see, you’ll notice that the obligatory basil leaf is included, my mother would have been proud of us for including it lol.  I know I normally eat that… I love basil leaves but the risotto was too good.

Theo Randall's Tomato Risotto

Theo Randall’s Tomato Risotto

Well I’ve been away for a while but I’m back with a stunning recipe, thanks to Theo for his online friendship and support.  Alice has done a brilliant job taking the photos, and if I’m honest cooking the majority of this… but ssshhh don’t tell her I said that lol.

Cooking has taken a back seat over the last couple of months because of work but we’re back to normal again.  Don’t get me wrong business and life is manic, I’m running for council and working on lots of community projects but I’m cooking a lot more again.

My main course and dessert from my Come Dine With Me night

My main course and dessert from my Come Dine With Me night

I’ve taken part recently in a series of Come Dine With Me Nights with Rhian and her family.  We’ve had two good nights so far, my main course (Cajun Chicken and Herby Potatoes) and dessert (Lemon Posset) are pictured above, we’ve got one more night to go.  As soon as the scores are in I’ll let you know who the winner is.  I’ve got to mention Rhian, we’ve been friends for 14 years and she’s worked with volunteered with me for ten years.  I’m very lucky to have a fantastic group of friends, Greg, Gemma, Hayleigh and Rhian is no different she’s backed every event, campaign and cause I’ve been involved in.  Rhian is now going to work in the big wide world and has moved on to pastures new, I’d like to say she’d be missed but she knows I’d be lying lol.  Thank you Rhian for everything 😆 Wheelie Good Meals Social Networking

I’m planning a night out soon with Greg and my mother… but again ssshhh they don’t know that yet lol.  Don’t forget you can get in touch with me via Social Media, I’m back next Wednesday with a great “Waste Not Want Not Wednesday recipe, so keep your eyes peeled.  In the mean time, enjoy the Paralympics.

Take care, enjoy the weekend!

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