Sunday
Mar022014

Maple Syrup Candied Pancakes

Serve the bacon with warm pancakes, and some more maple syrup or butterscotch sauce.  You can either use your own pancakes, or I recommend Marks and Spencer Butterscotch pancakes, if you want to buy them in store.

Recipe

Ingredients

 

  • Eight slices of streaky Bacon
  • 1/2 cup of maple syrup
  • 1 large tablespoon of dijon or grain mustard
  • Black Pepper

 

Method

 

  1. Whisk the mustard and maple syrup together until its well combined, add the strips of bacon.  The bacon does not need to rest for long in the marinade, five minutes or so is fine, but you can leave it for longer if you prefer.
  2. Lay the bacon on a grill lined with foil, as this mixture gets very sticky as it cooks.
  3. Grill the bacon until it crisps, turning once halfway through, and basting with more of the marinade.
  4. Heat three tablespoons of maple syrup in a pan, bring the syrup to a rolling boil, then add the cooked bacon.
  5. Caramelise for 1-3 minutes, then lay on baking paper, or a silicon mat to cool, be careful handling this mixture as it is extremely hot - boiling sugar peeps!
  6. Serve with pancakes

 

 

That's it for now ...

Nics

Salt & Sparkle = Life Remarkable

Sunday
Mar022014

Maple Syrup Candied Pancakes

Serve the bacon with warm pancakes, and some more maple syrup or butterscotch sauce.  You can either use your own pancakes, or I recommend Marks and Spencer Butterscotch pancakes, if you want to buy them in store.

Recipe

Ingredients

 

  • Eight slices of streaky Bacon
  • 1/2 cup of maple syrup
  • 1 large tablespoon of dijon or grain mustard
  • Black Pepper

 

Method

 

  1. Whisk the mustard and maple syrup together until its well combined, add the strips of bacon.  The bacon does not need to rest for long in the marinade, five minutes or so is fine, but you can leave it for longer if you prefer.
  2. Lay the bacon on a grill lined with foil, as this mixture gets very sticky as it cooks.
  3. Grill the bacon until it crisps, turning once halfway through, and basting with more of the marinade.
  4. Heat three tablespoons of maple syrup in a pan, bring the syrup to a rolling boil, then add the cooked bacon.
  5. Caramelise for 1-3 minutes, then lay on baking paper, or a silicon mat to cool, be careful handling this mixture as it is extremely hot - boiling sugar peeps!
  6. Serve with pancakes

 

 

That's it for now ...

Nics

Salt & Sparkle = Life Remarkable

Thursday
Feb062014

Paula McIntrye's White's Porridge Recipes

We are absolutely delighted to feature a guest post from our friend and BBC Radio Ulster chef Paula McIntrye who is without doubt Northern Ireland's most talented female chef.  Paula's warm jovial personality means she is a joy to be around, and a cooking lesson from her is one full of laughter, and delicious food.  The recipes Paula is sharing with us today are all made using White's Porridge Oats

Blackberry and Raspberry Granola Bars

 Ingredients

 

  • 100g butter
  • 3 tablespoons Agave syrup (or substitute honey)
  • 200g White’s Speedicook Porridge Oats
  • 100g Demerara sugar
  • 100g mixed seeds (pumpkin, linseed and sunflower)
  • 100g chopped mixed nuts
  • 75g frozen raspberries
  • 75g frozen blackberries

 

 

Method

 

  1. Line a rectangular baking tray with parchment paper and set oven to 140oc.
  2. Melt the butter. Fold in the syrup, oats, nuts, sugar and seeds. Break up the fruit and mix in well.
  3. Press into the tin, leavening off the top.
  4. Bake for 40 minutes.
  5. Cool in the tin for 10 minutes then cut into bar shapes.
  6. Can be stored in an airtight container for up to a week.

 

Honey Oat Cookies

Ingredients

 

  • 100g White’s Speedicook Porridge Oats
  • 150g self raising flour
  • 2 tablespoons honey
  • 175g butter
  • 150g self raising flour
  • 175g Demerara sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

 

Method 

 

  1. Line 2 baking trays with parchment paper and set oven to 180oc.
  2. Melt the butter, sugar and honey together and cool for 5 minutes.
  3. Place the oats in a bowl. Sift in the flour, baking soda and baking powder and mix well.
  4. Make a well in the dry ingredients and mix in the butter mixture until fully incorporated
  5.  Take equal sized pieces - I tend to weigh them - and roll into a ball.
  6. Place on the trays, a little apart as they spread, and flatten the top.
  7. Bake for 12-15 minutes.
  8. Cool on the tray for a couple of minutes before transferring to a cooling rack to cool completely.
  9. Store in an airtight container for up to a week.

 

Oaty wheaten cob with treacle

Ingredients

 

  • 75g White’s Speedicook Porridge Oats
  • 225g wholemeal flour
  • 35g Demerara sugar
  • Good pinch salt
  • 75g self raising flour
  • 1 and a half teaspoons baking soda
  • 40g butter
  • 1 tablespoon treacle
  • 250ml buttermilk

 

Method

 

  1. Set oven to 220oc.
  2. Place the oats, wholemeal flour, sugar and salt in a bowl.
  3. Sift in the baking soda and self raising flour.
  4. Melt the treacle and butter together and cool to room temperature.
  5. Make a well in the centre of the dry mixture and add the treacle mixture and buttermilk.
  6. Mix to a loose dough.
  7. Turn onto a floured surface.
  8. Knead lightly into a ball and transfer to a floured baking tray.
  9. Flatten slightly and make a cross in the centre with a knife.
  10. Bake at 220oc for 10 minutes then lower the heat to 140oc for a further 40 minutes or until the bottom of the loaf sounds hollow when tapped.
  11. Cool on a wire rack. Great served warm with soup or just with butter and jam.

 

Cheese and Onion stuffed oat pancakes

 Ingredients

 

  • 150g soda bread flour
  • 100g White’s Speedicook Porridge Oats
  • 50g wholemeal flour
  • 1 teaspoon baking powder
  • Good pinch salt
  • 300ml buttermilk
  • 2 eggs
  • 2 onions, peeled, finely sliced and fried in ½ tablespoon of oil until golden
  • 100g grated mature cheddar
  • Oil for cooking

 

 Method

 

  1. Sift the soda flour into a bowl and mix in the oats, baking powder, salt and wholemeal flour.
  2. Whisk the eggs and buttermilk together.
  3. Whisk the dry and wet ingredients together and rest for 10 minutes.
  4. Wipe a medium hot non stick pan or griddle pan with oil.
  5. Drop tablespoons of the mix onto the pan - don’t overcrowd.
  6. Place a little onion and cheese on top and then top with a layer of the pancake mixture.
  7. When bubbles appear on the surface, flip over and cook on the other side until firm.
  8. Repeat with the remaining batter ( keep the cooked pancakes in a low oven until the others are cooked).
  9. Serve warm.
  10. Great with dressed salad or as a brunch with bacon and eggs.

Thank you Paula for sharing such delicious recipes with us, we look forward to hanging out with you again very soon.

 

That's it for now ...

 

Nics

 

Salt & Sparkle = Life Remarkable

Monday
Jan272014

Thịt nướng - Vietnamese Pork Chops

Traditionally these chops are served cut into finger length pieces, and served in slices of fresh french baguette with little bowls of fresh mint, coriander, red chilli, toasted peanuts, slices of cucumber, fried onion and scallions are set out on the table, and then pork can be layered with these flavours inside the bread. Or you can serve them with boiled rice, and fried eggs, with some stir fried vegetables. Sarah's marinade is made from a heady aromatic mix of spring onions, garlic, black pepper, and oyster sauce. Thin slices of pork chop are left overnight in the marinade to allow it to soak into the meat - do try to marinade your meat for as long as you can, as this is absolutely crucial to getting a real depth of flavour from the chops.

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Wednesday
Nov272013

Mint Chocolate Brownies 

Using this recipe, I created brownies with the most lucious flavour - deep chocolate and sharp peppermint. The green aero brings a lovely contrast when the brownies are cut. The filling from the mint After eights caramelises slightly bringing a chewy texture to some of the brownies. I love to serve brownies after dinner in small square with coffee, or bring tins of them to the beach, or bbqs. Really can you ever go wrong with brownies!

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