ScoffA video lesson on How To Make The Perfect Hangover Juice that will improve your juice, hangovers skills. Learn how to get good at juice, hangovers from Videojug's hand-picked industry leaders.
How To Make The Perfect Hangover JuiceScoff2011-04-05 | A video lesson on How To Make The Perfect Hangover Juice that will improve your juice, hangovers skills. Learn how to get good at juice, hangovers from Videojug's hand-picked industry leaders.
Watch This and Other Related films here: http://www.videojug.com/film/how-to-make-a-hangover-juiceChurro Waffles With Chocolate Sauce RecipeScoff2017-01-17 | Dust off that waffle maker because we have a corker of a recipe for you here - churro waffles dusted with cinnamon and sugar, topped with chocolate sauce. Simply divine. Full ingredients & method: http://bit.ly/2jv9Knk
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BScoff Live StreamScoff2016-10-07 | ...Rainbow Orzo Pasta Salad I Tasty TennerScoff2016-07-15 | We show you how to create this fresh rainbow orzo pasta salad topped with goats cheese, a perfect summer dish. Full ingredients & method: http://bit.ly/2jmEPrb
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BLisa’s Favourite Fish Pie I Coeliac Awareness Week (AD)Scoff2016-05-12 | Brought to you by Knorr. This healthy take on a traditional fish pie by Lisa Roukin is not only wheat and gluten free, but also tastes amazing.
PREP: 60 mins COOK: 40 mins SERVES: 6
INGREDIENTS:
6 potatoes, peeled and cut into quarters (Maris piper) 500g cod, no skin (cut into medium pieces) 500g salmon, no skin, remove dark flesh (cut into medium pieces) 1 large leek, sliced (keep 1⁄4 layer of leek to wrap the bouquet garni) a few sprigs of dill 1 onion, quartered 1 large bunch of dill 1⁄2 celery stalk 6 tbsp. coconut oil, mild & odourless 3 large eggs, boiled cut into quarters 700ml almond milk, unsweetened 1-2 Knorr Fish Stock Cubes 3 tbsp. cornflour 1⁄4 tsp. ground nutmeg white pepper garlic granules
METHOD:
Preheat the oven to 375°F, gas mark 5, 190°C (170°C fan-assisted)
Peel the potatoes and cut into quarters, and place in a large saucepan. Cover with cold, salted water. Bring to the boil, then reduce to medium heat and cook for 18-20 minutes until tender. Drain and leave to dry in a colander.
Boil the eggs, peel and cut into quarters. Set aside.
In a large non-stick frying pan, add 1 tbsp. coconut oil and sauté the sliced leeks until soft. Season with white pepper and garlic granules then transfer to a bowl with a little finely chopped dill.
To make the bouquet garni, place the large bunch of dill in the middle of the celery stalk, wrap in a small layer of leek, and tie with string.
Place a large non-stick frying pan on the stove add the almond milk, bouquet garni and the onion quarters bring to a boil, then reduce the heat and insert the fish pieces and and cook 5 -8 minutes. With a slotted spoon, lift the fish onto a plate.
Remove the pan from the heat and let the almond milk infuse for 10 minutes then discard the onion and bouquet garni and strain the milk through a sieve into a large bowl or jug and set aside.
To make the creamy sauce - in a large saucepan heat 3 tbsp. coconut oil (odorless) with 3 tbsp. corn flour, when it starts to thicken, remove from the heat.
Place the saucepan back on the heat over a medium/high heat. Gradually whisk the strained almond milk into the saucepan, when you have added all the almond milk add 1-2 Knorr Fish Stock Cubes. Keep whisking and a smooth sauce will come together, and the sauce thickens. Season generously with white pepper, and nutmeg. Add the sautéed leeks to the sauce.
To make the potato topping of the fish pie, mash the potatoes until smooth (you can use a potato ricer). Add 2 tbsp. coconut oil (odorless) and white pepper. Check at this point for seasoning.
In a large ovenproof dish (I used a dish 23cm x 23cm, 7cm high), flake the fish into chunky pieces. Place in the base of the dish.
Pour over the creamy sauce, and arrange eggs around the dish. Cover with the mashed potato, and smooth out and run the tip of a fork up and down the pie to create a nice topping. Bake the pie in the preheated oven for 40 minutes, or until the top is slightly golden. Leave to stand 10 minutes before serving.
LISA’S TOP TIP - Healthy eating doesn't mean giving up on family favourites. If you are vegetarian or vegan, try substituting with beans, lentils, cauliflower or broccoli for the fish.
DISCLAIMER: Great care has been taken to ensure that the ingredients proposed in this recipe are suitable for a coeliac diet. However, we encourage you to check the back-of-pack of all ingredients you use, as recipes may change and we cannot guarantee that your ingredients are gluten free.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0B100 Calorie Pizza Breads I Healthy HeavenScoff2016-03-17 | Love pizza but worried about the calories? Then we have the healthy alternative - 100 calorie pizza breads. Yummy!
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BTreacle Sponge Pudding I 1 Minute DessertsScoff2016-03-11 | Here's how to whip up a super quick treacle sponge pudding. Enjoy! You can find more recipes like this on www.scoff.tv
INGREDIENTS:
120 g Caster Sugar 120 g Softened Butter 120 g Self Raising Flour 2 Large Eggs Splash of Milk 1 tsp Vanilla Extract 5 tbsp Golden Syrup 1 tsp Lemon Juice
STEP 1: SYRUP Spoon 5 tbsp of golden syrup into the bottom of a greased heat proof pudding bowl. Add 1 tsp of lemon juice and mix into the syrup.
STEP 2: CREAM BUTTER Cream together the butter and sugar until light and fluffy. Add the eggs one at a time.
STEP 3: MIX AND COOK Gently mix in the flour until just incorporated. Add your vanilla and a splash of milk if needed. Spoon the pudding mixture into the bowl with the golden syrup and smooth into an even layer. Cover the top of the bowl with clingfilm, making a couple of slits in the clingfilm to allow the steam to escape, and then cook in the microwave on medium for 5-7 minutes until risen and cooked.
STEP 4: FINISH AND SERVE Carefully loosen the side of the pudding with a sharp knife and then, flip it onto a plate. Serve with custard or cream.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BCourgette Chips In 45 Seconds I Ultimate Party BitesScoff2016-02-04 | Fancy a healthy alternative to potato chips? Then hail the courgette chip! Dead easy to make and tasty too. Full ingredients & method: http://bit.ly/2nJ4zPP
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0B100 Calorie Salmon Bites I Sweet Speedy XmasScoff2015-12-25 | Felling stuffed with turkey on Christmas Day and craving something healthy? Then these salmon bites, at only 100 calories, will put a smile on your face.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BChristmas Eve Ham I Perfect Festive FeastsScoff2015-12-22 | Christmas isn't Christmas without a delicious baked ham. This ham recipe is glazed with marmalade, mustard and cider, so it's a guaranteed crowd-pleaser.
INGREDIENTS 2 kilos unsmoked boneless gammon joint 1 carrot 1 celery stick 1 onion 1 bay leaf 200 grams fine-cut marmalade 200 grams demerara sugar 300 millilitres dry cider 2 clementines, zest and juice 2 tablespoons English mustard 2 star anise 1 teaspoons ground cloves 1 teaspoons pepper corns
STEP 1: COOK THE HAM To give some flavour to the ham chop up your onion, carrot and celery. Add a tsp of pepper corns into a deep saucepan and then add your chopped vegetables and a bay leaf. Sit your ham on top of the vegetables and then fill your pan with water to cover the meat.
Bring the water to a boil and leave to cook for 2 hours. Keep topping up the water to cover the ham so as to ensure the ham doesn't dry out. After two hours your ham should be firm to touch and the skin will have shrunk. Place in a roasting tray and leave to cool.
STEP 2: MAKE THE GLAZE Pour the cider into a pan and add the marmalade. Next add the mustard and the sugar. Over a medium to high heat bring the mixture to a simmer stirring to ensure all the ingredients are mixed together. Next add the star anise and ground cloves, which will give the ham a really festive flavour.
Give it all a good mix and leave to simmer. Finally add the juice and zest of your clementines. Bring to the boil and leave to simmer for 10-15 minutes until your liquid has become syrup-like.
STEP 3: GLAZE THE HAM While the glaze is reducing prepare the ham. Cut off the strings on your ham and carefully, with a sharp knife, remove the skin leaving on as much fat as possible. Using a small sharp knife score the skin in a criss-cross motion. Place the ham back into a roasting tin and spoon over with the glaze.
Put into the oven for 30-40, basting every 10 minutes by spooning over more of the glaze. This will ensure you have a really even glaze over the ham. After 40 minutes your ham should be ready and the glaze will have turned toffee-like. Leave to cool until you are ready to serve.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BMince Pie Emergency Hack I Sweet Speedy XmasScoff2015-12-18 | Can't find a rolling pin to make your mince pies? Then don't panic - we have answer!
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BOriental Style Chicken Schnitzels With Sweet Chilli Gravy I Sweet Chilli CreationsScoff2015-12-15 | This fantastic oriental style recipe uses chicken schnitzels and combines them with Blue Dragon’s sweet chilli sauce, resulting in a dish that has tonnes of flavour. The gorgeous sweet chilli onion gravy gives the schnitzels a moreish chilli kick and will leave your guests wanting more. Sponsored by Blue Dragon.
INGREDIENTS 4 small Chicken breasts 100 g Plain flour 3 tbsp Blue Dragon Chilli Dipping Sauces 150 g Blue Dragon Panko Breadcrumbs 2 tbsp Butter 1 tbsp Vegetable oil
FOR THE CHILLI GRAVY: 1 Onion, peeled and finely sliced 2 tbsp Vegetable oil 2 Cloves garlic, crushed 1 Small bunch spring onions 1 cups (250ml) Beef stock 1/3 Blue Dragon Sweet Chilli Dipping Sauce 3 Spring onions thinly sliced
STEP 1: BEAT CHICKEN Place a chicken breast between two pieces of cling film. Using a rolling pin, beat out each breast until they are 2cm thick. Repeat with the remaining breasts.
STEP 2: BREADCRUMB Put flour onto a small Plate. Taking each breasts, dip in flour, Blue Dragon Sweet Chilli Sipping Sauce then Panko Breadcrumbs, repeat with remaining breasts and set aside.
STEP 3: COOK Heat 2 tsp Vegetable oil in a small saucepan set over medium heat. Add onion and garlic with Salt and pepper. Cook 10-12 minutes until soft and lightly golden.
STEP 4: GRAVY Add flour, cook for 2 minutes then add spring onions, beef stock and sweet chilli sauce, stir well and reduce until the gravy is a 1/3rd of its original volume.
STEP 5: COOK BREASTS Whilst gravy is cooking, heat butter and 1 tbsp vegetable oil in a large frying pan set over a medium high heat. Cook the breasts (in two batches if necessary) turning occasionally until golden and cooked through 4 minutes each side.
STEP 6: SERVE To serve, slice each schnitzel into finger sized strips, drizzle with sweet chilli gravy and scatter over spring onion to serve.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BCheesy Baked Sweet Chilli Chicken Risotto I Sweet Chilli CreationsScoff2015-12-09 | MasterChef winner Ping Coombes gives a chicken risotto an Asian twist using Blue Dragon’s sweet chilli sauce. The result is a mouthwatering cheesy baked risotto packed full of flavour and guaranteed to impress. Sponsored by Blue Dragon.
INGREDIENTS: 2 tbsp olive oil 1 Onion and finely chopped 3 Cloves of garlic crushed 500 g Chicken thigh fillet, diced into 2cm pieces1 1/2 cups (380ml) Arborio rice 1/4 cups Blue Dragon dipping sauce 1/4 cups Frozen peas 60 g Parmesan cheese 1 lime, cut into wedges 4 Cups chicken stock
STEP 1: PREHEAT OVEN TO 180 DEGREES Heat oil in a large saucepan set over medium heat. When hot, add onions and garlic, season with salt and pepper and cook 8-10 minutes, stirring, until fragrant and soft.
STEP 2: UP THE HEAT Increase heat to high add chicken and cook, stirring occasionally until chicken is just changed in colour. 1-5 minutes.
STEP 3: ADD RICE Add rice, Blue Dragon sweet chilli sauce, peas and stock, stir thoroughly then pour into an oven proof dish and cover with foil.
STEP 4: BAKE Bake risotto for 30-35 minutes, stirring once mid-way through to ensure even cooking.
STEP 5: SERVE Carefully remove risotto from the oven divide across 4 plates, grate over parmesan cheese and place lime wedges alongside to serve.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BFeta Cheese Dip In A Flash I Ultimate Party BitesScoff2015-12-09 | With party season upon us and not enough hours in the day, this quick and easy to make feta cheese dip will go down a storm. Get dipping!
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BBrie and Bacon Stars I Sweet Speedy XmasScoff2015-12-07 | These onion chutney, brie and bacon stars are perfect for any party, especially during the festive season. They taste pretty good too! Full ingredients and method: http://bit.ly/2hLSuap
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BSuper Chocolate Log I Sweet Speedy XmasScoff2015-12-01 | Christmas isn't Christmas without a chocolate log. So here we show you how to make one. In 90 seconds.
6 large eggs (separated) 150g caster sugar 50g cocoa powder 2 tsp vanilla extract 250g Crème de Marrons (chestnut spread) 175g dark chocolate, chopped and melted 250g icing sugar 220g soft butter 250ml double cream, whipped
Step 1: Make The Cake
Beat the egg whites with a bit of the sugar until they form soft peaks, then set aside. In a clean mixer bowl beat the egg yolks with the remaining sugar until fluffy and pale. Next add 1 tbsp vanilla extract to the egg yolks and fold the cocoa powder in by hand. Once the cocoa powder is incorporated and smooth, gently fold in the egg whites. Pour the mixture into a lined and greased tin and bake in an oven pre-heated to 180 degrees Celsius for 15 minutes.
Step 2: Make The Chocolate Icing
Beat the butter and icing sugar until smooth. Next beat in 1 tbsp of vanilla extract and the melted chocolate and set aside.
Step 3: Make The Filling And Roll
Once the cake is ready and has cooled slightly, turn it out onto a piece of baking parchment dusted with a bit of icing sugar and remove the baking paper from the back. Lightly mix the chestnut spread into the cream to give a ripple effect, then spread it onto the cake, going up to the edges. Hold the parchment paper and gently roll up the cake, ending with the join on the bottom.
Step 4: Ice The Cake
Spoon the chocolate ganache over the log, making sure it is completely covered. Use a fork to rough up the icing giving a bark-like finish. Dust icing sugar over the log to give it a snow effect.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BPizza Boats I Ultimate Party BitesScoff2015-11-27 | Throwing a party? Then we have the ultimate snack – pizza boats. Best of all, there’s no bread here – these are made with courgettes, so they’re healthy too!
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BChicken, Chorizo And Courgette Tacos | Saintly SnacksScoff2015-11-24 | Tacos are a great idea for any meal with the family! Why not change it up and make them in courgette shells instead of the usual tortilla ones and stuff them full of chicken and chorizo……you’re welcome!
STEP 1: Top and Tail Courgettes and then Wrap in foil with a glug of olive oil and leave to cook for around 25 mins.
STEP 2: Add the Garlic and onions into a large pan, then add your chicken Thighs flowed by the peppers and chorizo and with Cajun spice And coriander, then slowly simmer.
STEP 3: Once courgette are cooked, cut the courgettes in half and scoop out the middle. Place cooked chicken and chorizo into the courgetters and top with feta cheese.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BMini Lemon Cheesecake I One Minute DessertsScoff2015-11-20 | Fancy a dessert but don't want to spend a lifetime in the kitchen? Then we have the answer - a mini cheesecake. Best of all, we show you how to make it in a minute!
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BLow Carb Turkey Sliders | Saintly SnacksScoff2015-11-17 | Looking for a healthy but hearty meal tonight? Then hy not try these tasty low carb turkey sliders that can be adapted in any way you choose! Fun but healthy and best shared with friends.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BHearty Ratatouille + Tasty Minestrone Soup | Too Good To ShareScoff2015-11-13 | Sam Stern shows you how to make the perfect winter warmer! A hearty ratatouille perfect with bread or pasta and with the leftovers a deliciously thick minestrone soup! Great dishes for the whole family in the cold winter months.
INGREDIENTS: 1 Aubergine 1 Courgette Olive Oil A Small Onion 400 g Tin of Chopped Tomatoes 1/2 tbsp Balsamic Vinegar 1 tsp Capers 1/2 tbsp Black Pitted Olives 2 Pinches of Dried Thyme Salt and Pepper 50 g Macaroni Pasta 300 g Leftover Ratatouille 200 ml Vegetable Stock
STEP 1: FOR THE RATATOUILLE Cut the Aubergine and courgette into Quarters, lengthways, then cut into bite sized chunks. Stick These into a bowl and drizzle with olive oil and little salt and pepper. Mix well until they have an even coating. STEP 2: Put a frying pan over a high heat and cook the aubergine and courgette for 3-4 minutes until golden brown. You may want to cook them in batches to avoid overcrowding the pan. Remove to a plate and set aside. STEP 3: Heat olive oil the same pan, over gentle heat, sweat onion for about 5 minutes until soft, add the tomatoes, balsamic, capers olives and thyme and simmer gently for 5 mins. STEP 4: Add aubergine and courgette, cover and simmer gently for 10 minutes. STEP 5: Plate up half the dish and serve with crusty bread. Veg and Pasta Soup. STEP 6: FOR THE SOUP Put a saucepan of salted water on to boil for pasta. Cook according to the instructions, then drain. STEP 7: Meanwhile Blend half of the leftover ratatouille in a blender. Tip into a saucepan with the vegetable stock and remaining ratatouille. STEP 8: Add a little more stock if you like thinner soup, heat stirring occasionally, until piping hot. Add the pasta Just Before Serving, and drizzle a little olive oil on top.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BPumpkin Spiced Fridge Oats | Saintly SnacksScoff2015-11-10 | Make the most of your left over Halloween pumpkins and make these delicious little pumpkin spiced fridge oats, you'll be surprised at how much you enjoy them!
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BMiso Steak With Sweet Potato Wedges + Chipotle Steak And Cheese Quesidillas | Too Good To ShareScoff2015-11-06 | To coincide with his book Too Good To Share, Sam Stern is back in the kitchen cooking up a storm! He shows you how to make miso steak with sweet potato wedges and with the leftovers some tasty chipotle steak and cheese quesadillas...enjoy guys!
INGREDIENTS: 250 g Rump Steak 2 tsp Brown Miso Paste 2 tsp Rice Wine 2 tsp Lemon Juice 1 Large Garlic Clove Olive Oil 1 Large Sweet Potato 1-2 tsp Chilli Flakes Salt and Pepper 100 g Leftover Cooked Rump Steak 2-3 tsp Chipotle Paste 2 Tortillas 3 tbsp Refried Beans 50 g Mature Cheddar Cheese Fresh Corriader Guacamole Sour Cream
STEP 1: FOR THE MISO STEAK Preheat 180C/350F. Trim and Fatt of the steak and cut it across the grain into 1/4cm Thick slices. Combine the miso paste, rice wine, lemon juice, garlic and a drizzle of olive oil. Add the steak, mix and leave to marinate while you prepare the rest of the ingredients.
STEP 2: Wash the sweet potato and cut into wedges. Coat in olive Oil and season with the chilli flakes and a good amount of salt and pepper. Place on a baking tray and roast in the preheated over, turning once, for 20-30 minutes or until golden brown.
STEP 3: When the wedges are nearly ready, stick a griddle pan over a high heat. Add the steak in batches. Cook for 20 seconds each side. Remove from the pan and allow to rest warm place.
STEP 4: Serve Pile three fifths of steak high in the middle on a plate and surround with wonderful wedges. Add a few green leaves, if you wish. Allow the rest of the steak to cool, then cover and refrigerate.
STEP 5: FOR THE QUESADILLAS Combine the leftover steak in a bowl, with chipotle paste, allow to sit for a few minutes, while prep the rest of the ingredients.
STEP 6: Take 1 Tortilla and spread over the refried beans. Spread out the steak over the beans and cover in grated cheddar and torn coriander. Place the other tortilla on top.
STEP 7: Heat a frying pan over a medium heat. When Hot, place quesadilla in the pan and cook for 1-2 minutes each side until golden and crisp and the filling is hot. Remove and cut into slices. Serve with Guacamole and salsa.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BCheesy Cauliflower Dippers With Guacamole | Saintly SnacksScoff2015-11-03 | In our new series of saintly snacks we aim to show you the tastiest but most indulgent snacks we can find! This week we show you how to make gooey cheesy cauliflower dippers with a homemade guacamole...enjoy!
INGREDIENTS: 1 1/2 Large heads of Cauliflower 3 Eggs 3 tsp Oregano 2 Cloves Garlic Salt and Pepper 200 g Low Fat Cheese 1 Tomato 3 Avocados 1 Large Lime Coriander Small Red Onion 1 Chilli Fat Free/Greek Yoghurt
STEP 1: Preheat oven to 200 F degrees. Prepare large baking sheet with parchment paper.
STEP 2: Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
STEP 3: Place the cauliflower into a large pan and cook out the moisture. Microwave for 10 minutes. Once dried in a large bowl and add the eggs, 2 cups of mozzarella, oregano, garlic and salt and pepper. Mix everything together.
STEP 4: Separate the mixture in a rectangular shape for the bread sticks.
STEP 5: Bake the crust for about 25 minutes or until nice and golden.
STEP 6: Prep the Guacamole by chopping the tomato, onion, avocado, Coriander and the deseeded chilli into a bowl.
STEP 7: Add Fat Free Greek Yogurt and squeeze in the lime to the bowl and blitz with hand blender.
STEP 8: Don't be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BSalmon Parcels + 60 Second Salmon Pate | Too Good To ShareScoff2015-10-30 | Sam Stern is back in the kitchen with his deliciously quick and simple recipes from his book Too Good To Share. Here he makes some tasty salmon parcels and with the leftovers he rustles up a creamy salmon pâté. Tasty!
INGREDIENTS: 200 g New Potatoes 2 Salmon Fillets 4 tsp Horseradish 10 Thin slices of peeled cucumber Knob of Butter Fresh Parsley/Dill Sea Salt and Pepper Leftover Salmon Fillet Lemon Juice Creme Fraiche/ Cream Cheese Brown Toast and Crackers
STEP 1: FOR THE SALMON PARCELS Preheat the oven to 200c/400F. Cut any large new potatoes in half, then boil or steam for about 15-20 minutes until cooked through.
STEP 2: Meanwhile, place both salmon fillets on a sheet of foil or baking paper in the centre of a baking tray. Season with salt and pepper, then spread the horseradish over with a knife. Top with the cucumber slices. Pull up the sides of the foil or paper and fold over the seal the salmon in. Cook for 12-15 minutes or until its flakes easily.
STEP 3: Drain the cooked potatoes and toss them with the butter, parsley or dill, and some salt and pepper. Serve with one of the salmon fillets. This also goes brilliantly with side salad) allow the other salmon fillet to cool, then refrigerate until ready to use).
STEP 4: FOR THE PATE Flake the cooked salmon fillet with a fork, then place it in a bowl with the other ingredients. Mash and Mix with the fork until well combined. Taste and adjust the seasoning. Serve on hot buttered toast or crackers.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BBeer And Orange Chicken + Asian Salad | Too Good To ShareScoff2015-10-23 | In Sam Stern's new series on Scoff he will be showing you loads of delicious recipes from his new book Too Good To Share. The idea is to have one main ingredient and turn it into two main dishes... this week he makes a beer and orange chicken and knocks up an Asian salad with the leftovers! Perfect for a quick meal any night of the week.
INGREDIENTS: 4 Chicken Thighs Groundnut Oil 2cm Piece of ginger 100 ml Range juice 150 ml Beer (preferably lager) 1 tbsp Dark Soy Sauce 1/2 Star Anise 1 Packet of Shiitake Mushrooms 60 g Egg Noodles 2 Leftover Cooked Chicken Thighs 10cm Piece of Cucumber 2 Spring onions 1 tbsp Dark Soy Sauce 1 1/2 tsp Sweet Chilli Sauce 1 tbsp Rice Wine Vinegar Groundnut Oil Mint and Coriander to serve
STEP 1: To make the Beer and orange chicken: Oil a saucepan on a medium heat. Add the chicken thighs and brown on both sides. Pour excess fat out of pan, then add the ginger and fry for 30 seconds.
STEP 2: Add the orange juice beer, soy sauce and star anise bring to the boil. Cover and simmer for 15 minutes.
STEP 3: Meanwhile prep the mushrooms by brushing them lightly with Kitchen towel to remove any dirt and then slice into 1cm think pieces. After 15 minutes add the mushrooms to the pan and cook for 5 minutes, stirring occasionally. Prepare the egg noodles according their instructions.
STEP 4: For crispy skin, pick the thighs out of the pan and dry the skin with a towel. Place skin side down in a dry drying pan over a medium heat.
STEP 5: To Serve Place noodles in a bowl, spook on the mushrooms and cooking liquor add 2 chicken thighs.
STEP 6: Remove the bone and any grizzle from the cooked chicken thighs, Slice into 1cm thick pieces. Slice the cucumber into thin batons. Chop the spring onions into 1.2cms chunks.
STEP 7: Mix together the soy sauce, Chilli sauce, vinegar and groundnut oil to make dressing. Taste and adjust to your liking by adding more of anything.
STEP 8: Plate up the cucumber, then the chicken and spring onions, some mint and coriander leaves, finally drizzle on the dressing.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BProper Berry Daiquiri | Shaken And Stirred In SecondsScoff2015-10-23 | We all need to know how to make a proper berry daiquiri right.....well here it is.
INGREDIENTS: 2 Fresh Strawberries 2 Raspberries 2 tsp White Sugar 35 ml White Rum 25 ml Chambord Liquer 1 Lime
STEP 1: Place the strawberries, sugar, rum, Chambord and lime juice into the base of a cocktail shaker and mash (muddle) with the end of a clean rolling pin.
STEP 2: Place the lid onto the cocktail shaker and shake well.
STEP 3: Strain the mixture into a Martini glass and garnish with half a strawberry.
Are you brave enough to try this mac and cheese pizza? http://bit.ly/2s0Gb0BThe Ultimate Peanut Butter And Chocolate Chip Pancake Stack | Sinful SnacksScoff2015-10-20 | We show you how to make the ultimate peanut butter pancake stack, it even has chocolate chips in!
Subscribe! http://www.youtube.com/subscription_center?add_user=Videojugfoodanddrink Check Out Our Channel Page: youtube.com/ScoffTV Like Us On Facebook! facebook.com/ScoffFood Follow Us On Twitter! twitter.com/scofffoodDark And Stormy | Shaken And Stirred In SecondsScoff2015-10-16 | This week's cocktail comes all the way from the tropical paradise of Bermuda, where you won't be finding any dark and stormy climates. But the cocktail gets it's name from it's beautiful combination of ginger beer and dark rum, which not only looks good but tastes incredible - try it out!
INGREDIENTS: Ice 1/4 Lime 50 ml Dark Rum 100 ml Ginger Beer
STEP 1: Place the strawberries, sugar, rum, Chambord and lime juice into the base of a cocktail shaker and mash (muddle) with the end of a clean rolling pin.
STEP 2: Place the lid onto the cocktail shaker and shake well.
STEP 3: Strain the mixture into a Martini glass and garnish with half a strawberry.Curried Biriyani Balls | Sinful SnacksScoff2015-10-13 | In this week's episode of Sinful Snacks we have taken a great Indian biriyani recipe and made them into cute little snack balls! Quick and easy to make, these little taste sensations will be sure to impress friends and family whatever the occasion.
INGREDIENTS: 25 ml White Rum 25 ml Dark Rum 12 1/2 ml Cointreau 12 1/2 ml Almond Syrup 1 Lime Squeezed For Juice 1 Sprig Of Mint
METHOD: STEP 1: Add all ingredients to a cocktail shaker, except the garnish.
STEP 2: Shake and strain into a rocks glass filled with crushed/diced ice.
STEP 3: Garnish with fresh mint and a lime if you fancy that.Uber-Cheesy Nacho Lasagne I Sinful SnacksScoff2015-10-06 | In this week's episode of Sinful Snacks we've done the unthinkable - we've combined two deliciously dirty snacks to make the ultimate sinful treat, the nacho lasagne. Complete with chilli, nachos, gooey cheese, guacamole and sour cream, this is one not to miss - check it out!
Subscribe to this channel: http://bit.ly/2k30rvC Like us on Facebook: facebook.com/scofffood Follow us on Twitter: http://www.twitter.com/scoffood Follow us on Instagram: instagram.com/scofffoodThe Perfect Bloody Mary I Shaken & Stirred In SecondsScoff2015-09-25 | The Bloody Mary is certainly an acquired taste, but when it's done right it can really hit the spot. Follow these quick and easy steps to learn how to whip up a classic Bloody Mary cocktail, with all the trimmings! Full ingredients and method: http://bit.ly/2hEnzic
INGREDIENTS: 1 Packet Of Pre-made Sweet Shortcrust Pastry 200 g Raspberry Jam 200 g Chocolate Spread 300 g Icing Sugar 50 g Cocoa Powder 1 tsp Vanilla Extract Chocolate And Multi Coloured Sprinkles
Method:
STEP 1: Combine the pre made packet and 175ml of water in a bowl and bring together to form the dough.
STEP 2: Roll out dough on flowered surface into a rectangle and cut away rough edges. Cut into rectangle shapes. Two needed for each Pop tart.
STEP 3: Fill one rectangle with a large spoonful of Jam or chocolate spread. Place another rectangle top and use a fork on the edges to mash together. Poke holes in the middle of the tart.
STEP 4: Place cut sections in freezer for two hours or more. 15 minutes before you are ready to cook, pre heat to 200c
STEP 5: Place pastry in oven for 20-25 minutes and after down allow to cool
STEP 6: Sieve icing sugar into two separate bowl, sieving the coco powder into one and adding the vanilla extract to another. Add a table spoon of water to each bowl, more if needed.
STEP 7: When Pop tarts are cooled. Spoon icing sugar onto tarts and add sprinkles on top.Dorito Chicken Fingers With Blue Cheese Dip I Sinful SnacksScoff2015-09-18 | Having your mates round for the game? The why get in a couple of bags of Doritos when you can take it one step further with these incrediblly naughty Dorito chicken strips with homemade blue cheese dip. Don't worry it's not as hard as it sounds, you can whip these up in minutes and they're so worth it!
INGREDIENTS: 35 ml Vodka 25 ml Chambord 50 ml Fresh Pineapple Juice
METHOD:
STEP 1 Place the vodka, raspberry liqueur, pineapple juice into a cocktail shaker with some ice and shake vigorously.
STEP 2 Strain the mixture into a Martini glass and serve.Fajtia Potato Skins I Sinful SnacksScoff2015-09-11 | Guess what you get when you mix together the spicy delights of fajita chicken with the comforting deliciousness of a baked potato? Well here we have the answer, these fajita potato skins are one of the most sinful of snacks, and they're so delicious. Thank us later!
INGREDIENTS: 8 Medium sized potatoes, 400g chopped chicken 1/2 chopped red pepper 1/2 chopped yellow pepper 1/2 chopped green pepper 1 chopped red onion 1 chopped spring onion 250g mozzerella cheese 100g unsalted butter, melted Cajun Seasoning Guacamole, for topping Sour cream, for topping Salsa, for topping
STEP 1 Preheat oven to 220/200 Fan C
STEP 2 Pierce each potato several times with a fork, then place potatoes directly on the oven rack. Bake for 40-50 minutes, or until fork tender.
STEP 3 Heat oil in a large pan over medium heat.
STEP 4 Slice peppers, onions, chicken and place in pan until it begins to brown.
STEP 5 Add cajun seasoning and stir occasionally until the mixture has fully come together, bring off heat and leave to cool.
STEP 6 When Potatoes are ready, bring them out the oven, preheat the grill to a medium/high heat.
STEP 7 Cut the potato in half and scoop out the middle. Brush the inside and the outside with melted butter for 3 minutes.
STEP 8 Fill the potato skins with mozzarella, then grill again for 3 minutes.
STEP 9 Fill with Fajita mix and top with any excess cheese and grill again 3 minutes.
STEP 10 Serve with the salsa, sour cream and guacamole.60 Second White Russian | Shaken & Stirred In SecondsScoff2015-09-08 | Formed from the traditional Black Russian cocktail, The White Russian gets its name from adding cream or milk to the mix. The drink also gained fame from the film The Big Lebowski, although the Dude called the drink a Caucasian.
INGREDIENTS: 50 ml vodka 25 ml coffee liqueur 300 ml milk or cream
STEP 1: POUR Pour vodka and orange liqueur over ice cubes in a tumbler glass.
STEP 2: FINISH Pour cream or milk over the top with a spoon.Homemade Tomato, Feta And Basil Focaccia I Keep Calm and BakeScoff2015-09-07 | Richard Burr is in the kitchen cooking up a storm and in this episode of Keep Calm and Bake he shows you how to make a fresh homemade tomato, feta and basil focaccia, perfect to enjoy as a starter or with your pasta!
INGREDIENTS: 500 g Strong White Flour 2 tsp Salt 2 tsp Yeast 350 ml water 50 ml Olive Oil Small Pack of Cherry Tomatoes 100 g Feta Cheese 25 g Fresh Basil Leaves
STEP 1: GREASE Grease an ice cream tub with a few table spoons of olive oil and set aside.
STEP 2: WEIGH INGREDIENTS Weigh the flour, salt and yeast into a bowl and mix dry with a silicone spatula.
STEP 3: CREATE DOUGH Add the water and the olive oil and mix with a dough hook for 5-10 minutes until smooth and elastic. The dough should be springy, but still very sticky.
STEP 4: PROOF DOUGH Scrape into the oiled container, cover with cling film and leave to rise for 1-2 hours until at least doubled in size. While the dough is rising, line a large baking tray with parchment paper.
STEP 5: PREPARE ON BAKING TRAY Pour a couple of spoons full of olive oil onto a clean work surface and spread out with your fingers. Tip out the risen dough onto the oiled surface and cut in half, long ways using an oiled knife. Gently pick up each half of dough and lay onto the lined tray, pulling into a lozenge shape. Cover with a plastic bag and leave to rise for 45 minutes.
STEP 6: TOMATO AND CHEESE Set the oven to 200C and cut each of the tomatoes in half. Press the tomato halves into the surface of the dough, then crumble the Feta over. STEP 7: SALT AND PEPPER Drizzle olive oil over each loaf, the sprinkle with salt and pepper.
STEP 8: BAKE Bake for 20-25 minutes until the bread is golden brown, then take out and cool on a cooling rack.
STEP 9: GARNISH AND ENJOY Scatter over some fresh basil leaves and eat with olive oil and balsamic vinegar.Pizza Rolls I Sinful SnacksScoff2015-09-04 | Feel like a snack but not worried about the calories? Like pizza but bored of the slice? Then try these pizza rolls - best made for sharing, you can fill them with your favourite pizza toppings (we've chosen our favourite, pepperoni) and best of all they're really easy to make. Full recipe and method: http://bit.ly/2dsH1cT
INGREDIENTS 35ml vodka 25ml Cointreau 1 half of lime squeezed 50ml cranberry juice
STEP 1: ADD TO COCKTAIL SHAKER Place the vodka, Cointreau, lime juice and cranberry juice into a cocktail shaker and fill with ice.
STEP 2: SHAKE Shake hard and then strain into a coupe glass or small Martini glass.
STEP 3: FINISH Hold the piece of orange peel over the glass and carefully flame with a match.Juicy Plum Cobbler With Orange & Cinnamon | Cooking For KidsScoff2015-08-16 | There's nothing more comforting than a fruit cobbler, and Michael Underwood has the best recipe for a juicy and warm plum cobbler packed with orange and cinnamon. Enjoy!
Ingredients and method: http://bit.ly/2ff3TBjMouthwateringly Good Peanut Butter And Chocolate Bars | Keep Calm And BakeScoff2015-08-14 | Peanut butter and chocolate is the best combination, and Richard Burr has the perfect recipe on how to combine the two into these delicious chocolate bars.
200 g Peanut Butter 90 g Honey 90 g Soft Brown Sugar 90 g Coconut Oil 1 tsp Vanilla Paste 200 g Rolled Oats 50 g Rice Crispies 50 g Dark Chocolate
METHOD:
STEP 1: PREPARE AND MEASURE Line a 20x25cm baking tray with parchment paper and set the oven to 160C. Weigh out the peanut butter, honey, sugar and coconut oil into a microwaveable bowl.
STEP 2: MELT INGREDIENTS AND FOLD TOGETHER Mix up with a wooden spoon and then microwave on full power for 1 minute to melt the mixture together. Stir through the vanilla paste, then gently fold in the oats and rice crispies.Tip the mixture into the lined baking tray and spread out with a spatula until smooth and level.
STEP 3: BAKE Bake for 20-25 minutes or until the top has reached a golden brown colour. Take out, and allow to cool completely (about 1 hour), then cut into 14-16 bars and set out onto a cooling rack to take the chocolate.
STEP 4: DRIZZLE WITH CHOCOLATE Break the chocolate into a heatproof bowl and set over a saucepan half filled with water onto a medium heat.Stir with a silicone spatula until the chocolate has fully melted, then pour into a small piping bag and drizzle over the cooled bars.Super Simple Chocolate Coffee Biscuit Cake I We Heart FoodScoff2015-08-11 | Not only is this chocolate coffee cake delicious, but it's super easy to make. Go on, give it a go! Ingredients & method: http://bit.ly/2fqQJjo
Burgers are a must for the summer, so here are some kid-friendly mini burgers perfect to make with the children.
INGREDIENTS: 500 g Minced Beef 1 Egg 1 tsp French Mustard 1 Red Onion 1 Clove of Garlic 2 tsp Flat Leaf Parsley Worcestershire Sauce Salt and Pepper Mini Burger Buns Lettuce Tomato Gherkins Olive Oil
STEP 1: MIX INGREDIENTS Preheat your oven to 180C. Mix the minced beef, egg, French Mustard, chopped red onion, garlic, parsley and a few splashes of the Worcestershire sauce in a large bowl until well combined.
STEP 2: FORM BURGERS Form 12-14 small patties and place on to a plate. Brush the top with olive oil.
STEP 3: COOK BURGERS Set your griddle pan over a medium high to high heat and once hot add the burgers a few at a time oil side down. Allow to cook for 2-3 minutes until they have char marks on the side and then brush the top of the burgers with more olive oil and flip over. Leave to cook on this side for another few minutes before transferring to a lined tray. Place into the oven for 5 minutes until cooked through. Continue until all the burgers are cooked.
STEP 4: BUILD BURGERS AND ENJOY To build you burgers, place each one inside your burger buns and top with your toppings of choice.How To Make An Aperol Spritz I We Heart FoodScoff2015-08-06 | Looking for a thirst quencher to make it feel like summer all year round? Then this recipe is a must-make. Ingredients & method: http://bit.ly/2nDyRYz
Subscribe to this channel: http://bit.ly/2k30rvC Like us on Facebook: facebook.com/scofffood Follow us on Twitter: http://www.twitter.com/scoffood Follow us on Instagram: instagram.com/scofffoodClassic Chocolate Fondant | Cooking For KidsScoff2015-08-02 | Everyone loves a chocolate fondant right? Michael Underwood shows you how to make a perfectly gooey one that your little ones will fall in love with and you can even nick one when they are done!
Subscribe! http://www.youtube.com/subscription_c... Check Out Our Channel Page: http://www.youtube.com/user/Videojugf... Like Us On Facebook! http://www.facebook.com/pages/Food-Dr... Follow Us On Twitter! http://www.twitter.com/videojugfoodDecadent Strawberry And White Chocolate Cheesecake | Keep Calm And BakeScoff2015-07-31 | Richard Burr shows you how to make a classic cheesecake recipe with a modern flavour twist. Why not try this decadent strawberry and white chocolate cheesecake at home, we promise you the whole family will love it!
INGREDIENTS: 120 g Digestive Biscuits 70 g Unsalted Butter 400 g Ricotta Cheese 250 g Full Fat Cream Cheese 100 g White Chocolate 100 g Caster Sugar 1 tsp Vanilla Paste 1 Large Egg 150 g Fresh Strawberries
STEP 1: MAKE CHEESECAKE BASE Set the oven to 140C fan and line a loose bottomed 8” tin with parchment paper. Blitz the biscuits in a food processor or place them into a plastic sandwich bag and crushing with a rolling pin. Melt the butter and mix into your biscuits until they’re totally coated.Pour the biscuit mixture into the tin and press down evenly. Put to one side.
STEP 2: MELT WHITE CHOCOLATE Melt the white chocolate in a heatproof bowl set over a saucepan of water. Once melted remove from the heat and leave to cool slightly.
STEP 3: OTHER INGREDIENTS In a large bowl, beat together the cheeses, sugar, vanilla and egg. Divide the wet mixture evenly and stir the cooled melted chocolate into one.
STEP 4: STRAIN STRAWBERRIES Strain the strawberries through a sieve, crushing them with the bake of a fork, and stir the juice into the other bowl of mixture.
STEP 5: ASSEMBLE Spoon the two mixtures into the tin, gently swirl together with a spoon and bake in the oven for 1 hour, until just set and still wobbly in the centre.
STEP 6: COOL AND SERVE Allow to cool for at least one hour before releasing from the tin. Decorate with fresh strawberries and serve.Awesomely Simple Avocado Spaghetti I We Heart FoodScoff2015-07-29 | Why not try this deliciously fresh and super easy to make avocado spaghetti, the whole family will love it!
INGREDIENTS: 400 g Spaghetti 3 Ripe Avocados Juice of 2 Lemons 2 Cloves Garlic 1/3 Cup of Good Olive Oil Fresh Basil Pinch of Salt Parmesan Pine Nuts Chilli Flakes 10-15 Cherry Tomatoes
STEP 1: BAKE TOMATOES Preheat your oven to 180C. Place your tomatoes on a baking tray and drizzle over some olive oil. Season with salt and pepper and bake for 10-12 minutes.
STEP 2: COOK SPAGHETTI Meanwhile add your spaghetti to a pan of boiling salty water and cook to packet instructions.
STEP 3: BLEND AVOCADO Scoop out the flesh of your avocados and place in a blender with your lemon juice, garlic, olive oil, salt & the basil. Blend until smooth & creamy.
STEP 4: TOAST PINE NUTS In a dry pan toast your pine nuts until they are just starting to brown.
STEP 5: ASSEMBLE AND ENJOY Drain the spaghetti, saving 1/3 of the water and return the spaghetti to the pan. Add the avocado mix and a splash of the saved water to loosen. Toss with the roasted tomatoes and the toasted pine nuts. Serve with some grated parmesan and a few fresh basil leaves.