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26 July 2016

How to make things truly scrumptious

Photo: © childsdesign
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Most things are good in their own right but have you noticed when they find a partner they become even better?
It’s like the best comic double acts where the two-way interaction is essential for it to work.

Photo: © Susannah's Sauces
The same principle can certainly be applied to flavours. When we first tasted a spoonful of Susannah’s Scrumptious Savoury Sauce from the jar, it was good, but somehow, there seemed to be something missing. Obviously we wanted to give a fair assessment of this handmade condiment so introduced it to a piece of juicy sirloin steak. They took to each other immediately and a perfect taste relationship was formed.

The warmth from the steak allowed the flavours in Susannah’s Scrumptious Savoury Sauce to be released and in combination, the meat was even more… yes, scrumptious!

To find out more about Susannah's Sauces visit their page on 

6 July 2016

Turkey Steaks with Lemon & Mint Avocado

Photo: © childsdesign
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Really, the star of the show in this dish is the avocado which is enhanced with a splash of lemon.
The flavours are fresh and bright and the meal is light, but also satisfying, as well as as being quick and easy to prepare.

You don't have to have it with turkey either. The avocado would go equally well with other meats; a beef steak or lamb, perhaps or even tuna.
It would even be perfect smeared on toast for lunch.

View recipe

4 July 2016

Pesto, Chicken & Vegetable Tray Bake

Photo: © childsdesign
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By all means have pesto on pasta but do try it with other foods too. It is great on fish and has some simple chicken thighs and vegetables singing in the oven.

Make an all-in-one tray roast with sliced leeks, carrots some skin-on potatoes, a few tomatoes and skinless chicken thighs and spooned over some pesto Pesto 20 minutes before the end of cooking time. Delicious!

Ingredients (serves 4)
  • 500g new potatoes, cut into thin wedges
  • 2 tbsp cold pressed rapeseed oil*
  • 1 large carrot, peeled, cut into chunks
  • 2 medium leeks (white part only) sliced into chunks
  • 6 – 8 chicken thighs
  • 16 cherry tomatoes
  • 4 tbsp pesto*

Method
Heat oven to 220C / Gas 7. Tip the potatoes, carrots and leeks into a large shallow roasting tin and drizzle with 1 tbsp of rapeseed oil, season with salt and pepper and toss to coat. Roast for 20 mins until the potatoes start to crisp.
Add the chicken thighs to the roasting tin along with the cherry tomatoes. Drizzle with the remaining oil, then return to the oven for 20 mins.
Spoon over the pesto, and roast for the last 20 mins until the chicken is golden and cooked through.

Take a look at our '20 Ways with Pesto' for some more ideas.


* Notes on ingredients                                                                                            

The Hungry Guest makes variety of pestos including a fresh basil one available from their Petworth store.
For cold pressed rapeseed oil try a Norfolk variety from Yare Valley Oils. They sell directly from their website here.