Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Thursday, 15 October 2015

An American Style Foodball Feast!

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America’s National Football League will be coming to Wembley for three games in October and November making the perfect opportunity to cook up a winning spread that’s every bit as American as the national sport! With the pre-match entertainment previously including Calvin Harris and Joss Stone, you’ll need flavoursome food to match the show, so Newman’s Own have put together some mouth watering recipes for you to try.

The matches on 4th and 25th October as well as 1st November will see six clubs from across the US bring a huge and exciting part of American culture to the UK. Newman’s Own has got delicious burgers to serve up with loaded skins, as well as pork and rice with a twist. Newman’s Own, the all-profits-to-charity family favourite, has a range of salad dressings, BBQ sauces, pasta sauces and marinades available throughout the UK. Newman’s Own has already donated over £1million to a wide range of charities in the UK alone and over £250 million donated around the world.

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 *HERBED CHICKEN WITH RANCH COLESLAW*Preparation time: 12 mins
Cooking time: 20 mins
 Crisp breaded chicken strips served with a fabulous coleslaw from the people at Newman's Own.

1 ¼ cups (260 ml) dry breadcrumbs
1 ½ tsp (7 ml) dried sage
1/2 cup (120 ml) plain flour
2 eggs, lightly beaten
20 oz (600 g) chicken tenderloins
Oil, for shallow frying
For the Ranch Coleslaw
2 cups (475 ml) finely shredded green cabbage
1/2 cup (120 ml) finely sliced shallots
1 small green capsicum, seeded, deveined and finely sliced
1 stick celery, trimmed & finely sliced
1 red apple, finely sliced & tossed in 2 tablespoons lemon juice
1/2 cup (120 ml) walnuts, lightly toasted
6 tbsp Newman's Own Ranch Dressing

1. Make coleslaw. Combine all ingredients, except for dressing in a large bowl and mix to combine. Add dressing and stir. Set aside.
2. Preheat oven to 150ºC. Combine breadcrumbs and sage in a medium size bowl. Coat chicken in flour, then egg and then coat in breadcrumb mixture.
3. Pour oil into a large frypan to a depth of about 5mm. Heat over a medium-high heat. Cook chicken in 2 batches for 3 minutes each side or until cooked. Drain on paper towel (keep first batch warm in oven).
4. Serve chicken with coleslaw. 

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Preparation time: 10 minutes, plus 30 minutes marinating
Cooking time: about 30 minutes
Printable Recipe

Deliciously sticky BBQ Bangers served in crusty rolls with deliciously sweet caramelized onions courtesy of Newman's Own.

6 premium pork sausages
250 ml bottle Newman’s Own Sticky Barbecue Hickory Sauce
1 tablespoon olive oil
3 large red onions, thinly sliced
2 teaspoons soft brown sugar
1 tablespoon balsamic vinegar
Large handful rocket leaves
6 hot dog rolls or French stick, cut into 6

1.       Place the sausages in an ovenproof dish and cover with the sticky barbecue sauce, turning to ensure evenly coated in the sauce. Cover and leave to marinate in the refrigerator for about 30 minutes.
2.       Meanwhile, heat the oil in a large frying pan and cook the onion over a low heat for about 20 minutes, stirring often, until they are soft and starting to turn golden. Don’t be tempted to turn the heat up or they’ll burn.
3.       Add the sugar and balsamic vinegar and cook for another 5 minutes, stirring often, until they are caramelized.
4.       Meanwhile cook the sausages under a preheated hot grill or barbecue for 5-6 minutes each side, basting with the marinade, until golden and cooked through.
5.       Split each roll and top with a handful of rocket, a sticky sausage and a generous helping of the caramelized onions. 

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Serves: 4
Preparation time: 10 minutes, plus marinating time
Cooking time: about 20 minutes
Printable Recipe

A tasty entree from Newman's own. Tangy glazed chops and a spice pineapple rice.  What's not to like?

4 x 175-200 g pork chops or steaks
250 ml bottle Newman’s Own Tangy Carolina BBQ Sauce
For the pineapple rice:
250 g basmati and wild rice
250 g fresh pineapple chunks, finely chopped
1 red chilli, deseeded and finely chopped, optional
3 spring onions, finely chopped
4 tbsp freshly chopped coriander

1.       Place the pork in a shallow dish and add 6 tbsp of the sauce. Turn the meat to ensure it is evenly coated, then cover with cling film. Place in the fridge and allow to marinate for at least 30 minutes.
2.       Preheat the grill or barbecue until hot and cook the pork for 6-8 minutes each side, depending on thickness, until cooked through and the juices run clear, basting occasionally with the marinade.
3.       Meanwhile, cook the rice according to pack instructions. Drain well and stir in the pineapple, chilli, if using, spring onions and coriander. Serve the rice with the pork and a spoonful of the remaining sauce.

Newman’s Own Tangy Carolina BBQ Sauce, from Tesco, RRP £1.99 · Newman’s Own Ranch Dressing, from Tesco, Asda, Sainsbury’s, Morrison’s and Waitrose, RRP £1.49 · Newman’s Own Sticky Barbecue Hickory Sauce is available from Asda, RRP £1.99


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