Tonight’s tea – winter warmer 💕

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It was Tazmyns turn to cook this evening and after a pretty full on day, it was lovely to sit down to something really comforting and hearty. We still have snow, although it’s clearing up now, it’s like an ice rink in most places. There’s nothing better than getting cosy in your favourite pyjamas with the heating on and having dinner.

Tonight’s tea was sausages, swede, mushy peas, sweetcorn and onion gravy. Just what I needed!

We used the British pork with caramelised onion sausages from Waitrose, they’re really full of flavour and yummy! £3.29 per pack of 6 and part of the 2 for £5 deal which is pretty good. We got another pack that we’re going to use later on in the week!

What did you have for your dinner? 💗

Love,

Sinéad Anna Chalke x

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Tom Kerridge Pea & Ham pasta. (We used pancetta!)

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I’m going to be super lazy with this post and literally just attach photos of the actual book and the recipes for you instead of writing them out word by word, but you still kinda get the drift! I cook all the pasta in our household and I must say, this recipe was seriously seriously easy! Anybody could make it and it’s really quick too! A few of the ingredients we didn’t use, for example anchovies.. neither of us like those so we left them out! And instead of ham we used M&S pancetta. But yeah overall this is super easy and yummy!

There’s nothing quite like the smell of garlic, onions and pancetta cooking away is there?

I also found it super weird how the recipe tells you to add the frozen peas into the boiling pasta once cooked! Something I’d never actually done before but totally makes sense now.

We served ours with some rocket, grated Parmesan cheese, and garlic bread too of course!

Rating out of 5 stars: ⭐️⭐️⭐️⭐️⭐️

Let me know if you enjoyed this recipe and if you think you’d give it a go yourself! If you like carbonara type dishes, you’ll love this!

Sending love as always,

Mrs Chalke x x

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Recipe: Tom Kerridge Chicken Satay with cucumber salad.

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Tonight we attempted the first recipe from our Tom Kerridge cookbook and decided to give the satay chicken a go with cucumber salad.

Okay so this recipe serves: 2 people

Calories: 235 per serving

Ingredients:

2 chicken breasts

For the marinade:

15g galgangal root finely chopped

2 lemongrass stems finely sliced

1tsp light soy sauce

1tsp fish sauce

2cm piece of fresh turmeric root chopped

1 long red chilli sliced

1 shallot chopped

Juice from 1 lime

For the satay sauce:

1 tsp crunchy peanut butter

1 tsp boiling water

1 tsp Sriracha hot sauce

1 tsp agave

1 tsp light soy sauce

To serve:

120g cucumber, diced

Method:

1. For the marinade, blitz all the ingredients together in a small food processor until smooth.

2. Line a baking tray with baking parchment. Slash the breast of the chicken and place on the lined tray. Spread the marinade over both sides of the chicken and rub into the slashes. Leave to marinate in the fridge for 4 hours or overnight.

3. When you’re ready to cook the chicken, preheat the oven to fan 100°C/. Cook the chicken on the middle shelf for 1 hour, then remove. Increase the oven temperature to 220°C.

4. When the oven is hot, roast the chicken on the top shelf for 30 minutes or until cooked through. Remove from the oven and wave a cooks blowtorch over the surface until charred and blackened in places. Leave to rest for 10 minutes.

5. Meanwhile, put the ingredients for the satay sauce in a small saucepan and bring to a simmer, stirring occasionally, then take off the heat.

6. Serve with the crunchy cucumber salad and satay sauce alongside.

We obviously didn’t use a blowtorch (who even has one of them?!) but apart from that, this recipe was super quick and easy to make once the marinade was done. We served ours with some fluffy jasmine rice on the side and some toasted pita breads too so the calories would have been more than what the recipe states.

Out of 5 stars: ⭐️⭐️⭐️⭐️ (didn’t like the peanut sauce, tasted just like peanut butter and possibly needed a bit more of a spicy kick to it!)

I hope you enjoyed this recipe! Let me know if you decide to give it a go. We’re excited to try lots more recipes from the book!

Lots of love,

Sinéad xxx

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Hoisin beef stir fry.

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Tonight in the Chalke household/kitchen was hoisin beef stir fry, that I found in the latest edition of Bella magazine if you’re in the UK. This entire meal is 388 calories (without rice) and is packed full of flavour! If you didn’t want to do rice on the side like we did, you could go for noodles or toasted pita breads, both would probably work just as well.

This recipe was super easy to follow, and I’m all about that pak choi life right now. If you haven’t tried it, you need to, it’s delicious!

What you’ll need to make this:

🌸 1 tsp sesame oil

🌸 1 fresh red chilli finely chopped (we used 2)

🌸 2 cloves of garlic crushed

🌸 1 tsp finely grated fresh ginger

🌸 80ml Chinese cooking wine or dry sherry

🌸 80ml soy sauce

🌸 800g beef strips (we used frying steak)

🌸 100g Fresh shiitake mushrooms

🌸 500g pak choi halved

🌸 4 spring onions

🌸 60ml Water

🌸 60ml hoisin sauce

🌸 1 fresh long red chilli sliced thinly

Method:

1. Combine the sesame oil, chilli, garlic, ginger, half the cooking wine and half the soy sauce in a large mixing bowl. Add the beef and stir to coat in the marinade. Cover and chill for 3 hours (ideally overnight!)

2. Heat half the peanut oil in a wok over high heat. Stir fry the undrained beef mixture, in batches until the beef is browned all over & just cooked through. Remove from wok.

3. Heat the remaining peanut oil in the wok and stir fry the mushrooms, pak choi, onion and the water. Cover and cook for 5 mins or until the vegetables are tender.

4. Return the beef to the wok with the hoisin, pak choi and remaining soy sauce. Stir fry until the pak choi leaves are just wilted. Serve the stir fry with the thinly sliced chilli. (We added sesame seeds to ours too!)

This takes around 35-40 minutes in total to cook and serves 4 people, although Tazmyn and I easily finished it off.

Out of 5 stars: ⭐️⭐️⭐️⭐️⭐️

I hope you’ve enjoyed this recipe! Tomorrow is gnocchi so look out for that!

Lots of love,

Mrs Chalke xx

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Recipe: Pork Steaks With Sautéed Lentils.

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I realised last night whilst scrolling through my camera roll that 95% of the content, okay maybe 99% is all of food! Food we have either eaten out, cooked ourselves or had someone else cook for us which got me thinking, maybe I should just be a food blogger! I mean, we are absolute self confessed foodies, we eat out at some of the most amazing places, but more importantly, we both love to cook. Tazmyn is definitely the more skilled cook out of the two of us, where as me, I’m just a mess in the kitchen and my timings are really bad! That being said, I’d love to learn and I’d love to cook more, I’d love us to cook together more and I’d love to try new foods. So to add to my ever growing list of New Years resolutions, or should I say, things I want to do more of in 2019, is to cook more, enjoy food more and to document it more!

I invested in some foodie magazines today and whilst flicking through, I came across a recipe I really wanted to try so just like that, we found ourselves in Waitrose buying ingredients and indulging in our most favourite thing about Waitrose, the free coffee of course!

Pork steaks with sautéed lentils.

I did think about writing out the complete recipe but it’s right there in the magazine, so hopefully you can see it clearly should you wish to give this recipe a go yourself!

It was relatively easy to cook, I think the most time consuming part was the prep! Cutting the garlic, slicing the asparagus, getting the pork steaks in half, and chopping the onion (I cheated and bought it already chopped for me!) But overall, we loved this recipe and would definitely eat it again! You can also use chicken breasts instead of pork steaks if you’d prefer which we may do next time!

Out of 5 stars? ⭐️⭐️⭐️⭐️ And a half!

I hope you enjoyed this post, I’m excited to experiment more in the kitchen and try new things!

Lots of love,

Sinéad xxx

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I made fajitas

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Tazmyn asks me to make these all the bloody time and they’re really not a favourite of mine, unless I completely break the fajita rule and use breaded chicken instead of chicken breast which we rarely do. But yeah, I made chicken fajitas, straight from the old El Paso kit! I really want to try the burrito kit in the same range, have you tried it? Let me know what’s your favourite.

So, you’re gonna need:

The fajita kit – we chose the toasted tomato and pepper one. They had a chorizo one as well which we want to try, let me know if you have!

Mushrooms – I would genuinely add mushrooms to everything if I could.

Peppers – love peppers!

Chicken breast – we got already sliced chicken breast fillets which are just easier.

Uncle bens microwave rice – I always serve my fajitas with rice and salad, but it’s totally down to preference what you like to have yours with. We usually get the uncle bens spicy Mexican rice but I’m really not keen on it so we decided to give the Thai sweet chilli one a go!

Method:

Okay so I season my chicken breast before actually frying it with the peppers and mushrooms and adding the fajita seasoning packet you get inside the kit, simply because I love really seasoned chicken. Again, down to preference and you don’t have to do this. So for my seasoning I’ve added salt, pepper, garlic pepper, chilli flakes, some jerk chicken seasoning (about £1 in the supermarkets) and I’ve squeezed lemon juice from half a lemon onto the chicken as well, this cleans the chicken and just helps to marinate it. Mix it all together and leave for about 30 minutes in the fridge prior to cooking!

Pre heat a frying pan, I use fry light to cook with, add your chicken and wait until cooked. Once the chicken is cooked, I then cut each fillet into smaller pieces because it actually turned out the fillets were a bit too large for fajitas! Fry the chicken in with the mushrooms and sliced peppers until they’re all softened. Add your seasoning mix which is inside your fajita kit! Continue to keep on the heat until the chicken, mushrooms and peppers have all absorbed the seasoning well.

And there ya go! Gotta love a little fajita night on the sofa haven’t you? Light a candle or two, whack out the jalapeños and all the sauces, and pop your wraps into the microwave for a few seconds to soften so they’re nice and warm!

Lots of love,

Beef Bourguignon Saturday.

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I’m typing this at 5:29pm on Saturday, 1st September, I always tend to publish my post the following morning so it’s a day behind if that makes sense? Probably not but anyways, it’s the 1st of September today, which means Autumn is just weeks away (it’s seriously bugging me that everyone on social media is saying autumn starts today, it actually doesn’t until September 23rd!) but anyways, to mark the start of my favourite ever season being just around the corner, and the start of the X Factor tonight, Tazmyn has made Beef Bourguignon and it literally smells so good. She started prepping it at like 10 this morning and it’s been slowly cooking away in the slow cooker all day. I’m going to share the recipe below for those of you that want to try it, it’s one of my favourite meals ever, and a real hearty meal for this time of year too!

We’re looking forward to the X Factor as we usually are at this time of the year, although can I just say, what the hell is with this years judges? Robbie Williams wife? If I hadn’t accidentally caught glimpses of Loose Women episodes, I’d never know who she was! I still don’t really know who she is. The only judge I’m kinda okay with is Louis Tomlinson because I feel like he’s actually relevant to the show, like he was part of One Direction so he’s been there and done it, and will probably be a pretty good mentor to the contestants in his category but Jesus, Robbie Williams wife? 🤦🏻‍♀️

We’ve had a pretty lazy Saturday today, I usually do my housework in the mornings, but today I decided to sit in the kitchen with a cup of tea whilst the wife prepped our dinner instead, this afternoon I took a bath and caught up with 3 episodes of teen mom 2. Oh my lord, I think that might have to be for a whole other blog post entirely – but Kailyn, are you okay girl? Like do you need to see a doctor? Because that behaviour at the reunion and behind the scenes episodes is something else. Brianna too, but the difference is with Bri, she’s actually funny and it suits her. Ain’t nobody want to see Kail pretend she’s something she’s not. The whole thing, like most shows these days is becoming far too scripted, anything to get the ratings up I guess. But while I’m on the subject of Teen Mom, Chelsea Houska recently just had her third baby girl and I am obsessed with her name. Layne Ettie DeBoer Layne as in country lane. I love it! Not as much as my favourite girls name in the entire world, but it’s close. At like 4pm i got my lazy butt into control and went crazy with the shake n vac, then the hoover, followed by my carpet fresh spray, followed by method spray citrus fresh all wiped across the surfaces and side boards and tables and then air freshener all up in this bitch. The house smells like fresh linen now mixed with red wine coming from the slow cooker in the kitchen, and I’m here for it. It’s amazing. If Saturdays had a smell, this would be it.

I suppose I should get back to the topic of this post which of course is the amazing Beef Bourguignon recipe! My wife followed Antony Worral Thompsons method, he’s literally my favourite TV chef of all time, there’s something about the way he speaks and cooks I just love. So yeah, you can either just google his recipe or read it here which makes more sense..

So, you will need:

600g of braising steak

1 pack of carrots

1 onion finely diced

1 pack of mushrooms

1 pack of smoked bacon lardons

2 beef stock cubes

1 pack of shallots

3/4 of a bottle of red wine

1 handful of fresh thyme

1 bouquet garni

4 cloves of garlic

 

Method:

Coat your beef chunks in flour and season with salt and pepper, fry until browned. Then fry your onions, smoked bacon lardons and some crushed garlic until all softened. Mix up your two beef stock cubes with 300ml water and add this along with your wine and pour into your frying pan. Give this a stir and then transfer it all into your slow cooker, add your shallots, mushrooms, and carrots, pop your slow cooker onto a low heat, and once stirred add in your thyme and bouquet garni. Because this is a slow cooker dish, pop your lid on and leave this cooking for the rest of the day. We left ours cooking for a good 7/8 hours, it takes that long for it to become rich and thicker in texture.

About an hour before we were ready fo eat, we whacked the slow cooker up to a high heat just to thicken it up even more, and then served our Beef Bourguignon with sugar snap peas and crusty bread. You can serve yours with whatever you like, creamy mash potato, rice, steamed vegetables, or just have it in a bowl with bread, always a winner! 😍

Let me know if you give this recipe a try and what you thought of it! 🙂