Tag: mustard
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Pecorino Cheese And Mayonnaise Dip
I love this quick and easy cheese dip. It goes great on fresh crusty bread, the creaminess and peppery bite contrasting the bread’s crunch.
Regular readers know I am on a bit of an Italian sheep’s milk aged cheese addiction at the moment. So I make no apologies when I recommend you try a Pecorino With Black Peppercorns.. 🙂
Simply
Mix the mayonnaise and cheese (I used a 2 part egg mayonnaise to cheese ratio) in a blender.
For a cheekier taste, add a little bit of mustard (I used hot english) and mix again.
Perfect 🙂
Pop it on the table and let your guests go for it.
Enjoy,
PK
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KT’s NoFuss Mini Quiches
Thankfully these are as easy to make as they are to eat. In our house they have a habit of disappearing when my wife isn’t looking :).
I didn’t even get to take a photo of the finished products cooling on the racks.
Oh wait here is one from last time she made them:
You will be:
- Preparing the filling.
- Cutting and pressing puff pastry into baking tins to make the bases.
- Spooning the mixture to bases and cooking.
You will need:
- Ingredients:
- 2 sheets of puff pastry
- 125g cheddar cheese, grated (use your favourite hard cheese)
- 125g ham slices, finely chopped
- 3 Tbsp heavy cream (whipping cream)
- 0.5 Tbsp whole grain mustard
- 1 egg
- ground black peppercorns to taste
- ground rock salt to taste (I don’t use any as the cheese and bacon are salty enough)
- Equipment
- a chopping board
- a long sharp knife
- a mixing bowl
- 7cm diameter biscuit cutter
- 2 shallow mini pie/bun trays (12 depressions per tray)
Steps:
Prepare the filling
- In a mixing bowl add the:
- 125g grated cheddar cheese
- 125g finely chopped ham
- 3 Tbsp heavy cream
- 0.5 Tbsp whole grain mustard
- 1 egg
- ground black peppercorns to taste
- Mix everything thoroughly but gently.
Cutting and pressing puff pastry into baking tins to make the bases
- Lay the sheets of puff pastry out.
- Cut 24 circles out of them using the cookie cutter and press these into the trays.
Spooning the mixture to bases and cooking
- Spoon a small amount of the filling into each base.
- Cook for 15 minutes at 200°C in a fan forced oven.
Eat them hot or freeze them. Personally I like them cold and think they make a great lunch box snack.
If they last that long :).
Enjoy,
PK
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KT’s Easy Mini Quiches
Thankfully these are as easy to make as they are to eat. In our house, they have a habit of disappearing when my wife isn’t looking :).
I didn’t even get to take a photo of the finished products cooling on the racks.
You will be:
- Preparing the filling.
- Cutting and pressing puff pastry into baking tins to make the bases.
- Spooning the mixture to bases and cooking.
You will need:
- Ingredients:
- 2 sheets of puff pastry
- 125g cheddar cheese, grated (use your favourite hard cheese)
- 125g ham slices, finely chopped
- 3 Tbsp heavy cream (whipping cream)
- 0.5 Tbsp whole grain mustard
- 1 egg
- ground black peppercorns to taste
- ground rock salt to taste (I don’t use any as the cheese and bacon are salty enough)
- Equipment
- a chopping board
- a long sharp knife
- a mixing bowl
- 7cm diameter biscuit cutter
- 2 shallow mini pie/bun trays (12 depressions per tray)
Steps:
Prepare the filling
- In a mixing bowl add the:
- 125g grated cheddar cheese
- 125g finely chopped ham
- 3 Tbsp heavy cream
- 0.5 Tbsp whole grain mustard
- 1 egg
- ground black peppercorns to taste
- Mix everything thoroughly but gently.
Cutting and pressing puff pastry into baking tins to make the bases
- Lay the sheets of puff pastry out.
- Cut 24 circles out of them using the cookie cutter.
- Press the circles gently into the trays.
Spooning the mixture to bases and cooking
- Spoon a small amount of the filling into each base.
- Cook for 15 minutes at 200°C in a fan forced oven.
Serving
Eat them hot or freeze them. Personally I like them cold and think they make a great lunch box snack.
If they last that long :).
Enjoy,
PK for KT
Here are some more egg dishes and posts by KT:
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Grochow’s BBQ Pulled Pork
Pulled pork is an excellent starting dish for cooks getting into proper barbecuing. The right cuts of meat are reasonably priced, the cooking process is relatively easy (almost foolproof), and the end result is delicious!
Grochow writes:
Below is my most recently used recipe; noting that I’ve never followed one particular recipe so my process is a bit different each time.
Steps:
- Go to a good butcher and buy a nice lump of pork shoulder. For this particular dish I used two pork collar butts weighing ~3 kg each.
- Sprinkle pork with salt and dry brine in fridge overnight (see here for further information on dry brining and other excellent barbecuing tips http://amazingribs.com/).
- After ~24 h, take pork out of fridge and crank BBQ up to ~107°
- I used my GMG Daniel Boone Pellet Grill this time, but have had equally good results in my Dragon Kamado.
- I like to place a full water pan in the BBQ at this stage.
- If you want (I did this time but don’t always), inject the pork with some combination of warm apple juice/dry rub/chicken stock/sugar/Worcestershire sauce/melted butter. See here for some tips on doing this http://amazingribs.com/)
- Rub generously with your favourite homemade or store-bought dry rub (one that does not contain salt, as we’ve already added a good amount during the dry brining process).
- Place pork directly on grill/on a rack (not a pan) in the BBQ.
- When using the Daniel Boone, I also add an A-MAZE-N tube smoker filled with smouldering apple wood pellets at this stage for supplemental smoke.
- Over the first two hours of the cook, spritz the pork every 20/30 minutes with a mixture similar to the injection marinade above. I’m not confident it actually does anything, but smoke adheres to cold/wet surfaces, so in my mind it will enhance the under-bark smoke ring as it wets and cools the surface of the meat.
- This is also why I put the pork in the BBQ cold rather let it rise to room temperature. The flavour will be no different had you not done this, but the smoke ring looks cool.
- Go and do something else for a while. You will have a bit of time before the pork is ready for pulling. For example, these butts took 16 hours…
- That said, don’t cook to time – cook to temperature. The pork is ready for pulling when the internal temperature reaches 88–95° Trial a few temperatures and see what works best for you. I took these off the BBQ when the internal temperature reached ~92°C. The meat should have a nice dark bark and probe like butter.
- Remove the pork and pull apart using forks.
- The rich bark and moist pork tastes pretty good on its own, but I like to drizzle with a homemade vinegar/mustard BBQ sauce
- Serve as you please! (e.g. with a side of homemade coleslaw, in sliders, on pizza, with nachos, etc.). Leftovers freeze well.
Give it a go guys,
Grochow
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PK’S SLOW COOKER PULLED PORK
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Ben’s Butterflied Chook
This dish by Ben is one of his favorites and he says you can easily double the recipe so you have leftovers for tomorrow’s lunch :).
He got his friend Louise to road test the recipe recently using these steps:
- So get a butterflied chook from the butcher and brine (see Ben’s Brining Tips for how) the chook overnight.
- Dry the skin with paper towel and leave it in the fridge uncovered for the day.
- Make a rub with:
- 2 x red Chili
- 2 x cloves Garlic
- 1cm sq lump Ginger
- Small bunch Coriander or 1 tsp powder
- 2-3 tbsp Honey
- 1 tbsp mustard
- 1 x Lime juice and the zest of ½ a Lime
- a slug of vegetable oil
- ~1 tsp salt
- Rub the chook about 2 hours before cooking.
- Cook on bbq (charcoal preferred):
- Start with the skin down until it is crispy.
- Then turn bone side down, shut the lid and cook at ~150/180 till cooked.
The preparation stage is what makes this dish so tasty:
After cooking it will look as awesome as Louise’s:
Enjoy everyone and thanks again Lou,
Ben
See more of Ben’s posts here.
Hot Tip: You can recover the chicken bones to make bone meal for your garden.
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