Mexican Breakfast & Scanpan Giveaway!

Mexican BreakfastThis week I have been sent a new Scanpan lidded sauté pan to test out. Having loved their roasting pan so much, I was really quite excited to try it out!

On another note, the Mr absolutely loves Mexican cuisine and he found a fantastic one pot recipe from Jamie Oliver. Guess what? You need a lidded sauté pan to make it, it was meant to be!

So here is what you will need to serve 3 people:

  • 1 Small Onion, peeled & diced
  • 1 Garlic Clove, peeled & diced
  • 1 Red Pepper, deseeded & diced
  • 1 Red Chilli, deseeded & diced
  • 2 Fresh Bay Leaves
  • Salt & Pepper
  • 2 tbsp Olive Oil
  • 1 x 400g Tin Chopped Tomatoes
  • 2 Medium Tomatoes
  • 3 Eggs
  • 3 Tortilla Wraps, to serve *
  • Grated Cheddar Cheese, to serve

*For a gluten free version either serve on it’s own or use gluten free wraps.

Once you have prepped all your veg, heat a large frying/sauté pan over a medium heat. Make sure you have a lid for it.

Add the olive oil into the pan followed by the onion, garlic, red pepper & bay leaves. Season with a healthy amount of salt & pepper and cook for about 15 minutes until soft & golden.

Mexican Breakfast

Mexican BreakfastAdd in the chopped tomatoes & bring to the boil. Cook for about 5 minutes until the sauce starts to thicken.

Mexican BreakfastGive it a taste, if you think it needs it – add in some more salt & pepper.

Lay the sliced fresh tomato over the sauce. Then make 3 wells, drop an egg into each one & sprinkle with a little salt & pepper.

Mexican BreakfastPop the lid on & cook over a medium heat for about 4-5 minutes or until the eggs are cooked how you like.

Mexican Breakfast

Spoon into the tortilla wraps & get it down ya! This is a seriously delicious breakfast & so easy to make. I love that it hardly makes any pots too! Certainly makes a change from that boring bacon & egg cob. Yes, it’s a ‘cob’ where I come from! 😛

Scanpan Giveaway

Right, onto the Sauté Pan. A few things to note, the first being just how fantastic the quality is! There’s a reason this retails at £149, you really do get what you pay for. For starters, it’s nice & weighty but not too heavy to pick up, just the right balance. It’s safe for use on pretty much all hobs and it’s even oven & dishwasher proof. Making it really versatile in the kitchen & easy to clean. Not got a dishwasher? It’s still insanely easy to clean. Even the really tough crusty stuff just wipes straight off!

Also, because of the multi layered base (made from ceramic titanium, aluminium & other metals) it distributes heat really evenly and quickly. So you’re not stood there for ages waiting for the pan to heat up, nor do you get any uneven cooking.

And the non stick coating really is amazing. Not only making light of the cooking & the washing up, but you can even use metal utensils on it. Yeah, seriously. They literally won’t touch it it’s that good!

Another thing I noticed whilst using it is, due to the sides being quite high, it pretty much stopped all spatter from getting out the pan. I hate having to clean the hob every time I use it, and now I don’t have to! Brilliant.

 

Want to win one of these incredible pans for yourself? To be in with a chance of winning – just do one, or all, of the following 3 things:

1. Like the KitchenMason & Scanpan UK pages on Facebook then share the photo on my timeline

2. Follow @KitchenMason & @ScanpanUK on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed with the hashtag #WinScanpan

Not on social media? No problem!

3. Subscribe to my blog via e-mail or WordPress (on the right hand side of the page) and leave a comment on this post to say you’ve done so.

 

It really is that easy!

Competition is open to UK residents only and closes on Monday 18th May 7pm.

The winner will be announced on both Facebook & Twitter afterwards.

I hope you enjoyed the post, and good luck!

Miss KitchenMason

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Honey Sriracha Chicken

Honey Sriracha ChickenOne of the Mr’s favourite things is Sriracha sauce. If you haven’t heard of it, it’s basically a hot sauce but with actual flavour. Not being a huge fan of hot sauces myself, it surprised me just how much flavour it really has!

Thanks to my blogging, the Mr tends not to get a lot of choice in what we eat so I thought I would be nice and make something I knew he would love. Also, (at the time of writing this post) I was nearly 40 weeks pregnant & hadn’t dropped yet. I heard hot & spicy foods are meant to be good!

Here is what you will need to serve 2 – easily doubled.

(Recipe adapted from Creme de la Crumb.)

For the Chicken

  • 2 Chicken Breasts, diced
  • Salt
  • 20g Corn Flour
  • 2 tbsp Olive Oil

For the Sauce

  • 120ml Water
  • 1 – 2 tbsp Sriracha Sauce *
  • 2 tbsp Light Soy Sauce
  • 2 Garlic Cloves, minced
  • 30g Granulated Sugar
  • 2 tbsp Runny Honey
  • 1 tbsp Corn Flour/ 2 tsp Cold Water
  • Toasted Sesame Seeds to serve, optional
  • Cooked Rice to serve, optional

* If you don’t like it too hot, just use 1 tbsp. Trust me, even 1 tbsp of this stuff packs a punch!

To make the sauce – add the water, Sriracha, soy sauce, garlic, sugar & honey to a small saucepan and bring to the boil.

Honey Sriracha ChickenDissolve the corn flour in the cold water then add it to the saucepan. Stir well and bring back to the boil.

Simmer, stirring often, until the sauce begins to thicken. Continue to cook until you reach the consistency you like, then remove from the heat and set to one side until needed.

Honey Sriracha ChickenSeason the diced chicken with salt then toss to coat well in the flour.

Place a non stick frying pan over a medium/high heat. When the pan is hot, add the olive oil.

Fry the chicken until golden & cooked through.

Honey Sriracha ChickenPour the sauce over the chicken and cook for a further minute or 2 until heated through.

If you like, serve over cooked rice & scatter with some toasted sesame seeds.

Honey Sriracha ChickenI was genuinely surprised at how good this was! I mean, yes it was hot, but the flavour really was lovely. I will definitely be making this one again – particularly the sauce. Except maybe with only 1 tbsp of Sriracha next time… (To please the Mr I used 2 tbsp – bit too much for me!)

Not only does it taste great though, it’s really quick to make! And let’s be honest, you can never have enough meals that are fast to prepare and still seriously tasty in your repertoire.

In other news – on Friday 13th, (seriously, you couldn’t make it up) I spent the day getting this little beauty out the oven…

Tilly - Honey Sriracha ChickenI would like you all to meet my daughter – Matilda. Both myself & baby are doing well and are now at home enjoying our first few days together. I apologise for any absence over the coming weeks – as you can imagine, I will be a little busy getting to grips with becoming a Mum!

Well, I hope you enjoyed the post my lovelies. Until next time!

Miss KitchenMason

Crab Linguine

Crab LinguineYou may or may not be aware that I have been trying to train myself to enjoy the great riches of the ocean. I’m not fond of fish or crustaceans and I never have been, (if you can’t tell by the distinct lack of fish recipes on my blog!) but I can’t help feeling that I’m missing out on a great deal of fantastic food! So, as part of my ‘training programme’ I opted to try out this zingy crab linguine recipe from the awesome guys over at Sorted Food.

Here is what you will need to serve two people. (Easily doubled)

  • 200g (approx) Dried Linguine
  • 1 Red Chilli
  • 1 large Clove of Garlic
  • Handful of Fresh Parsley
  • 6 tbsp Olive Oil
  • 3-4 tbsp Lemon Juice
  • 1 Tin of Crab (170g) *

* It’s better to spend a little extra & use the jumbo crab chunks as opposed to the shredded crab

Bring a large pan of salted water to the boil then cook the linguine as per the packet instructions.

Crab Linguine

Crab LinguineMeanwhile… make the dressing.

Finely chop the garlic and the chilli. You can leave the seeds in if you like it a bit fiery, if not – take them out.

Then chop the parsley and add this along with the garlic, chilli, olive oil and lemon juice to a small glass or jug. (Reserve a little parsley for decoration) Season with plenty of salt & pepper and stir to combine.

Crab LinguineWhen the pasta is cooked, drain the water and return it to the pan.

Drain the crab meat and stir this through the hot pasta along with the dressing.

Crab LinguineDivide between two warmed plates and sprinkle with the remaining chopped parsley to finish.

Crab LinguineAnd that is literally it! It’s SO quick and easy to make and surprisingly (for me) really very tasty! It has a real ‘zing’ to it along with a little kick from the chilli, just delicious!

If you have never seen or heard of Sorted Food I highly recommend their website HERE. They have mountains of quick and easy recipes, most of which come with funny, yet informative, step by step videos on their YouTube channel HERE. I guarantee you will fall in love with these talented & fun, food loving lads!

Well, that just about wraps things up here. I hope you all enjoyed the post lovelies!

Until next time.

Miss KitchenMason

Spicy Sausage Pasta

Spicy Sausage PastaIn need of a quick, easy and tasty midweek meal idea? Look no further! This super speedy dish is packed full of flavour and really simple to make. So what are you waiting for?! Here is what you will need to feed 2 hungry hippos. (Easily doubled.)

  • 200g Conchiglie Pasta *
  • 1 tbsp Olive Oil
  • 4 Hot & Spicy Sausages
  • 90ml Dry White Wine
  • 90ml Double Cream
  • 1 x Heaped tsp of Honey Mustard
  • Pinch of Chilli Flakes
  • 1/2 Bunch Fresh Basil, roughly chopped

* Any shaped pasta will do, e.g. Penne, Fusilli or Farfalle. I like the Conchiglie though, as it traps all the pieces of sausage.

First things first, get a large pan of generously salted water to the boil and cook the pasta according to packet instructions.

Meanwhile, heat a large, heavy based saucepan over a medium heat. Add in the oil then squeeze the sausage meat out of their cases and into the hot pan.

In a kind of ‘stabbing’ motion, use a wooden spatula to break up the meat and fry until nicely browning. (About 5 minutes.)

Spicy Sausage PastaThen pour in the wine and simmer for a minute or two until the sausages have almost absorbed it. (About 2 minutes.)

Spicy Sausage Pasta

Spicy Sausage PastaNow pour in the double cream, mustard, chilli flakes (if using) and season well with salt & pepper.

Spicy Sausage PastaGive it a good stir and heat through for a minute or two.

Spicy Sausage PastaWhen the pasta is cooked, drain and add it to the pan along with a little of the pasta water. This starchy liquid will help to emulsify the sauce – meaning, it will bring it all together and help it to stick to the pasta as opposed to making a pool of liquid at the bottom of your bowl. Win.

Remove the pan from the heat and stir through the basil.

Spicy Sausage PastaServe in warmed bowls and devour!

Spicy Sausage Pasta

Spicy Sausage PastaHow awesome is that?! It took about 20 minutes to make, minimal pots to wash and two full and satisfied bellies. You can’t ask for anymore than that can you? You could try variations of this too. It would be lovely with any flavour sausage so even if you’re not a fan of the heat, skip the chilli flakes and you’ve still got yourself a seriously quick and delicious dinner. Brilliant!

I hope you enjoyed the post lovelies, until next time.

Miss KitchenMason

Spicy Meatballs!

I fancied a bit of cooking therapy this week so opted for a new meatball recipe. I came across one on the BBC Good Food site that sounded lovely. It uses Indian herbs & spices to create nice, warming flavours. (I have put my own slight spin on it too.) Although they can sometimes be a little time consuming, I find making home made meatballs strangely therapeutic.

Here is what you will need to feed 4 hungry people.

  • 400g Lamb Mince
  • 1 small Onion, finely chopped
  • 2 Garlic Cloves, finely chopped
  • 2 tsp Curry Powder
  • 2 tsp Ground Cumin
  • 1 tsp Garam Masala
  • 1/2 tsp Cayenne Pepper
  • 3 tbsp Fresh Coriander, finely chopped
  • 1 Egg, beaten
  • 50g Fresh Breadcrumbs OR 2 Slices Bread
  • Low Fat Bolognese Sauce (I used Dolmio)
  • 200g Couscous
  • 1 Vegetable Stock Cube
  • 1/2 tsp Paprika

First up, prep the ingredients. Finely chop the onion, garlic & coriander. If using slices of bread, make the bread crumbs by roughly tearing up and blitzing in a food processor until fine breadcrumbs are formed.

In a large bowl, mix the lamb mince, onion, garlic, curry powder, ground cumin, garam masala, cayenne pepper, coriander (reserve half of the coriander for the couscous) and plenty of pepper together well using a fork.

Beat the egg in a small bowl/glass. Add the breadcrumbs to the mince and mix well with a fork. Add about half the egg to the mince and mix together. You only need enough egg to bind the mixture. Don’t add more than you need otherwise it will be difficult to handle when forming balls. If you feel the mixture needs more though, then just add more.

Using a teaspoon to help keep the balls an even size, put spoonfuls of the mixture into your hands and roll into balls. I managed to get about 28 decent sized balls from this mix. (Alright alright, you there with the dirty mind, pack it in!)

Using a low calorie spray, coat a heavy based non stick frying pan with a few squirts and fry the meatballs in 2-3 batches until golden brown. Don’t worry if they’re not cooked through as they will get a second cooking later.

Preheat your oven to 190°C/Fan 170°C.

Place all the browned meatballs in a roasting tray, pour over the bolognese sauce & stir.

Put in the middle of the oven for about 20 minutes.

Whilst the meatballs are in the oven, prepare the couscous. Boil the kettle and put the couscous in a large glass bowl. Add the paprika, plenty of salt & pepper and crush in the vegetable stock cube. Mix briefly with a fork then add 300ml of boiling water. Cover with cling film and leave for 10 minutes.

Fluff up the couscous with a fork and stir in the reserved coriander. Divide the meatballs & couscous between 4 plates and watch your friends/family devour them quicker than you can say, “That’s a spicy meatball!” (insert Italian Jim Carey accent)

I was pleasantly surprised with this recipe. The meatballs weren’t too spicy at all, there was just enough spice to create a little warmth in the back of you throat.

It’s also very good on the calorie count too, clocking in at a lowly 400 calories per portion! Not bad at all considering how filling & satisfying it is.

Well, in the words of Porky Pig, That’s all folks!

Miss KitchenMason