Versatile Bulleit Bourbon Sauce

Versatile? Why? Well, I've served this with shredded beef (which recieved a big thumbs up), with salmon fillets  (the same success) and I know this would compliment BBQ'd pork chops, chicken breast or wings just a treat too! It really is the floozie of boozy susie's in the sauce world.

With this sauce I'd recommend you experiment, to get the taste just right for you. Some people will opt for a sweeter sauce, others more spicy and some will just be looking for a real kick of whiskey! Alter these measurements to suit and find the balance that's right for you (and your dish!) But remember that time, care and attention during the reduction process is the key. Don't rush it, be patient, it's worth the wait I promise you.

1 cup bulleit bourbon
1/2 cup ketchup
2-3 heaped tablespoons of soft brown sugar
1 tablespoon of Worcestershire Sauce
2 tablespoons of white wine vinegar
Salt and Pepper at the very end.

Bung it all together and simmer on a medium heat until the alcohol has cooked off and you are left with a semi thick, glazed liquid. This took me about 20-30mins so don't expect this to be a quick win. You may also wish to squeeze half a lemon into the sauce to give it a 'lift' if you feel it's too sickly sweet.

As I said, I used this with beef and salmon for weekend dining and both were winners but why not make a big batch of sauce and jazz up mid week sandwiches, wraps or burger buns!?

During the next experiment I'd like grate a half clove of garlic into the pot, just to add a 'hum' of difference, and then melt some butter in at the very end too. I'd separate into ice cube trays or cake pop moulds, put in the fridge and see if this would work as an alternative to garlic butter on a steak! If you try it first let me know how you get on!

Happy Bourbonating folks! Have a great weekend.x

2 Pot Kickin' Cheese Pasta

So it's macaroni cheese, with a twist. But i eidnt use macaroni pasta and I used 2 pots to make it... name making is simples innit? But what about that kick? Well, it comes from 3 spiced ingredients which compliment the cheese...

Start by boiling pasta in one pot with a little salt, and in another fry off some spiced salami or chorizo style sausage; I used Hungarian Spiced Pork. After a minute on high heat remove the sausage from the pan but leave the fat in. You are going to use this and some additional butter to make a roux (a fancy word for something that makes your sauces, stocks and soup thicker).

You make a roux by melting fat (in this case Hungarian spiced pork fat and salted butter, about 30g of) and adding a wheat based ingredient (in this case plain flour, just over 1 heaped tablespoon of based on sauce for 2 people) and allow to cook off for a couple of minutes - stir and do not burn!

Add cold milk slowly to the roux, and keep stiring as it heats through, don't worry about wee lumps just keep stiring, they will go as the roux and the milk marry together. Keep adding milk until you have just enough sauce to coat pasta for 2 people (approx 250 - 300ml).

Now, add grated cheese to suit your palette, I like my cheese sauce to taste of cheese funnily enough so I went for around 70g of strong cheddar.... I can't bear limp wall paper paste pasta!

Once melted down you are then adding the magic.... 1 heaped tablespoon of English mustard, 2 teaspoons of Franks  Hot Sauce, a good old glug of Worcestershire Sauce and ground black pepper! Boom. Taste that. Adjust and add more of what you like but this was pretty tasty to me.

Finally, drain your pasta when cooked, add both the pasta and sauce into your bigger pot of the two and add your pre-fried sausage.

There you have it, a tastebud tickling weekday dinner, Mac'n'cheese never tasted so good. Enjoy! X

Lushious Apple Pie Milkshake

This was made for Hubz who hasn't been well for coming on 5 days now, and has not eaten a proper meal in 6; there are only so many Complan a man can take! So for a change of flavour, and as a treat to line his belly, I made this lush 'shake which was inspired from watching one of many episodes of DDD. It's also ideal as a summer dessert, a perfect cure for a sweet craving or even for kids!

After baking some apple pie which was left over from mum's Sunday lunch I blended an eighth of this with 2 large scoops of good quality vanilla ice cream,  added around 150ml of semi skimmed milk and a small amount of water. The pie doesn't have to be warm but it does help melt the ice cream and blitz the whole thing together.

Taste.

You may have to add some more icecream to thicken, or perhaps add a pinch of cinnamon to add an element of spice but either way, I'm sure you're loving it! Hubz did and having anticipated this, I saved some pie so he has it all to look forward to again! :)

Happy invalid nursing!  Nikki x

Creamy Salmon Pasta

For me, this dish can sometimes be a bit too rich but hubz loves it everytime! It's an alternative to the steamed salmon parcels we do often during the week and feels a little bit special without pushing the boat out too far :)

Based on cooking 2 salmon fillets for two people (or 4 of you if like me you find it quite rich) start by pan frying a finely chopped stick of celery, 1 red onion and 1 crushed clove of garlic in a small piece of salted butter. 

After 3-4 mins add 2 chopped salmon fillets to the pan with pouring cream (I will leave it up to you whether you go single, full fat double or opt for a reduced fat version such as Elmlea...) and half a Knorr fish stock cube to dissolve in the sauce.

Whilst this is cooking boil the kettle and stick on the spaghetti. Both should be ready 9-11 mins after bubbling away.
FUN TIP: your spaghetti is cooked if, when you throw a strand of it on the kitchen wall, it sticks!

In the very last minute of cooking, squeeze a quarter of lemon into the sauce. Taste, add more if you wish (personally I like the lift it gives so usually go for half a lemon) and season to taste with salt and pepper also.

Serve your creamy salmon and sauce over warm spaghetti and enjoy! Happy weekend dining! X