Perogies, or pierogi, are a delicious combination of potato, bacon, onion and cheddar. Boiled and fried. …
For those who need a little assistance in the morning, the Rough Night Recovery Sandwich with bacon, egg, garlic mayo and chips/fries might just do the trick.
Most people, at some point in their lives, will experience a rough morning. Perhaps due to a lack of sleep (new baby anyone?), or surviving 72 hours on about 10hours sleep on a school trip. In any case, you need something to help get back on track.
The criteria for such food usually falls into one of two camps: some disgusting liquid concoction or food that is clearly not healthy. This is the later. I cannot claim in anyway shape or form that this is healthy or has any redeeming health qualities. It is, however, delicious in its naughtiness.
While I wish I could say I developed the rough night recovery sandwich while I was at uni, sadly it was not until I was in my mid twenties that put it together. Frankly, it is a little sad how I came up with this. Normally after a night out, I would have a bit of a fry up the next day. Being lazy, this would consist. Cooking bacon in a frying pan, only draining a bit of the fat and then frying an egg in the same pan. That and a bit of toast was brilliant.
However, around 2010, when making such a dish, I realised that the night before we had clearly stopped on the way home for some chips/fries. Then the plan came to fruition. Some bacon, same fried egg, reheated chips/fries, two thick slices or bread and a bit of garlic mayo.
A little note about French fries/chips. Ideally have some that you can reheat (or make your own from scratch), but baring that in our house we also go for McCain’s frozen chips/fries. There is a good reason for this (and no, I’m not getting money to say this). First, they are reliably delicious. Second, McCain’s is based in Atlantic Canada, so I get to feel a bit patriotic.
If watching your waistline, I promise you this will not help. If you are struggling on a Sunday morning, it just might do especially with a good cup of coffee.
Coffee. Strong Coffee. Maybe a bit of OJ on the side.
Recovery is to optimum word, no fast beats or upbeat tones. Smooth jazz please. Jon Batiste’s Creative is my go-to morning jazz track.
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Rough Night Recovery Sandwich
- 4 strips of streaky bacon
- 1 large egg
- Two thick slices of bread
- Garlic mayo
- Oven chips or leftover french fries. - Bring on the McCains.
- Green onion chopped into thin rings.
- Turn on your oven to about 200c. Spread the chips out onto a baking sheet, and reheat. Or, if using oven chips, cook to the package's instructions.
- Heat a frying pan, and cook the bacon to your desired crispness, leave most of the grease in the pan. I told you this wasn’t healthy.
- In the hot pan, crack an egg. Fry until your yolk is set to your preference.
- Now, layer your sandwich. Spread each piece of bread with some of the garlic mayo. Start with the chips/fries, then the bacon and finally the egg and some of the chopped green onion. Serve and eat while warm.
Apple cider sausage and lentils is a simple, rustic dish that is pure hygge on a winter night.
This has been an amazingly tiring couple of weeks with work. Anyone who is a teacher can probably appreciate this, especially anyone who also holds some leadership roles, but there have more than a couple of 12+hour days of work. Nonetheless, the week is done, and the weekend beckons. Weekends have clearly turned into my days of cooking, and last weekend was no exception.
On the Saturday, D and myself took full advantage of a beautiful fall day to go for a walk. Luckily for us, there is Wrest Park which is a great old estate near our house that is perfect for walking. One of the great benefits of the UK is that houses like this (although not always as grand) are dotted around the place. (check out English Heritage or National Trust to find out more).
Coming back to the house, we were both in the mood for comfort food. To use the now trendy term, we wanted some ‘hygge’ food. Something we could enjoy and then relax for the evening. Now, a couple of weeks ago I told Rachel (A Beer Girl Cooks) that I would post a bit more about using beer/cider with food, so here we go! For this relaxing meal, we turned to a dish I first made years ago; Apple cider sausage and lentils.
Apple cider sausage and lentils is great little one-pot dish. All it requires is a good quality cast iron casserole dish, or at least a big pot. First you fry some top quality sausages. These aren’t your run of the mill breakfast sausages, you need some big ones. We went for some juicy all pork ones. After removing these from the pan, you fry some bacon, onion, garlic and carrot. Then you tip in the lentils.
A little word of caution though, these are not your average red or green lentils. These are puy lentils (or lentils verte). They are slightly bigger, and hold their shape a lot better. However, they need to be cooked longer. So, you tip them in the pan, stir to coat and hit them with ½ bottle of apple cider. Then, and this is important, drink the rest of the bottle. I used a good dry cider, very tasty. Let it boil for about 5min, and then top up with some chicken stock. Just before the lentils are down, place the sausages back in. Lid on, cook for 5min.
Place the lentils in a bowl first, with sausages on top. Try to get a bit of everything on your fork. Get a good chunk of bread to help soak up the cider liquid in the bottom of the bowl. Apple cider sausages and lentils, pure hygge and deliciousness in one.
Also, I’ve added this to FiestaFriday! Quality recipe ideas every Friday!
We had this with some delicious English cider, Aspall Cider to be exact. Worth the taste.
This was ‘wind down from your hike’ food, and ‘get ready to relax’ food. Sticking with the hygge theme, on D’s iPhone we had To Build a House by The Cinematic Orchestra playing, matched the mood well.
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Apple cider sausage and lentils
- 4-6 Good quality pork sausages. Such as cumberland sausages
- 1 Chopped carrots
- 1 small brown onion finely chopped
- 1 clove of garlic finely chopped
- 1 cup of Puy Lentils
- 1.5 cups chicken stock
- 2 cups apple cider
- 1 bay leaf
- 125 g bacon lardons
- 1 Tbs chopped parsley
- 1 Tbs chopped thyme
- Salt and pepper
- Cook the sausages in a deep frying pan, until nice and golden and cooked throughout. Remove from the pan, and wipe out.
- Fry the bacon, until crispy. Using a slotted spoon, take the bacon out. Drain the grease, but leave about 1TB in the pan.
- Heat the pan again and add the garlic, onion and carrots. Fry for about 5min, then add the bay and lentils. Stir to coat, then add the cider. Let it boil, and add the stock. Lid on, and let it cook for 20min.
- After 20min, add the sausages and herbs to the pot. Lid back on and cook for 5 more minutes. The lentils should be cooked, but have a little bite to them. Season with salt and pepper and remove the the bay. Plate the lentils with sausages placed on top. Drizzle a bit of the leftover juices on top, and serve hot.
Perfect for the chilly weather of autumn; Cheeky Country Chicken Pie with rough puff pastry.
Sure enough, things are getting cooler here. It was a shocking to get up early for work have to run back inside for a coat. Where did this come from? Just the other week it was warm enough to remind me of the height of summer??
Now, this is not a bad thing. While I do love the summer, and the food it inspires, cooler weather is brilliant. The bounty of the farmers markets beckon, rich dishes that demand to be simple and bold are the mainstays in our house. Usually this involves some form of slowly cooked meat, braised in beer or wine and a bit of butter chucked in for good measure.
Great plan, and I will get to that, however we are also trying to lose weight (although who isn’t) and save a bit of cash. I grew up having a traditional Sunday Lunch, or Sunday Roast, and I proudly carry that on. This past Sunday it was roast chicken, and thus when D and I had finished eating we have a substantial amount of chicken left over.
Never one to want to see food go to waste, instead I made a pie. Yes, diet may not have been the top priority this week. Instead, what we call a cheeky country chicken pie; filled with juicy chicken, fresh veg, tons of herbs and topped with a crispy rough puff pastry.
Enjoying a cheeky country chicken pie, well some cold white wine would do. Maybe a bottle of lager if you want to feel a bit English.
A pie, a cold drink, friend and family. You need some relaxing music, maybe acoustic. Vance Joy’s Mess is Mine seems like a good fit.
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Cheeky Country Chicken Pie!
Cheeky Country Chicken Pie
- 2 cups cooked chicken meat chopped
- 2-3 chopped carrots peeled and chopped
- 1/2 medium white onion finely chopped
- 2 strips of bacon finely sliced
- 2 garlic cloves finely chopped
- 1 stock of celery finely chopped
- 4-5 pieces of thyme leaves picked. Add even more if you feel like it.
- Small bunch of parsley
- 1 TB sauce flour
- 1 TB butter
- 1 Cup chicken stock
- Salt and pepper
- 1 egg
- 250 g flour
- 1 tsp salt
- 250 g cold butter
- 150 ml cold water
- Start with the rough puff pastry. Mix the flour and salt into a large bowl. Chop the butter in small chunks, add them to the bowl and use a pastry cutter or rub them in loosely. Keep it slightly chunky.
- Add 100ml of the cold water to the bowl of flour. Mix and add water only until the dough comes together. Chill for 30 min.
- Turn out dough on a floured board. Knead gently, you don’t want the butter to start to melt, and shape the dough into a rectangle. Using a rolling pin, roll the dough in one direction only, roll the dough until 3 times the width, about 20 x 50cm. Do this quickly, again we want the butter to stay cold.
- Time for the turns! Fold the dough by taking the top and bottom third and fold over each other. Rotate (or turn!) the dough by a quarter and repeat step 3.
- Meanwhile, time to make filling. First, crisp the bacon in a pan. When crispy, drain and wipe out the pan.
- In the frying pan, melt the butter and toss in the garlic. When the garlic is fragrant, add the onion, carrot and celery. Cook for about 5min.
- Add the chicken, herbs, and toss to combine. Add the chicken stock, and boil for a few minutes.
- Finally, mix the sauce flour with equal water. Pour this into the mixture, stir to combine and turn off the heat. Let the whole mixture cool, about an hour or more.
- Heat the oven to 200C. Pour the filling into your pie dish. Meanwhile, roll the pastry to the thickness of a pound coin. Place this over top, with a small slash or two to let air escape. You may need to put a bit of water on the edge of the pie dish to help it stick.
- Beat the egg, and brush your the top of the pastry with the egg wash. Place this into the hot oven, and bake for about 30min. When the top is nice and brown, your pie is done. Serve while warm.