Easy peasy vegetarian salad

Easy peasy vegetarian salad

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients:

  • 3 new potatoes
  • 1 medium egg
  • 1 cup of lettuce
  • 3 Cherry tomatoes
  • 4 thick cucumber slices
  • ¼ red pepper
  • ½ avocado
  • 100g tenderstem broccoli
  • 1 spring onion
  • 1 tbsp light mayonnaise
  • 1 tbsp of light Caesar dressing

Directions:

Fill a pan with cold water and add 3 new potatoes and an egg, put on the stove with the lid on and bring to boiling point. Once boiling, turn heat down to simmer and set timer for 9 minutes.

While this simmers you can prep the actual salad. Roughly chop some lettuce (I use iceberg and spinach), a few tomatoes, some cucumber, peppers, avocado and anything else you fancy chucking in, the world is your oyster 🥗.

When the timer goes off, scoop the egg out and plunge into a bowl of cold water. Leave the potatoes to simmer for another 5 minutes.

After the 5 minutes are up, add your tenderstem broccoli and set timer for 3 minutes. Tap the egg shell all round with the back of a teaspoon and peal. Cut in half and place on plate.

Roughly chop some spring onions and place in a bowl. Add the light mayonnaise. Once the potatoes are cooked (should feel easy to put a knife through), roughly chop these up and mix with the onion/mayo mix. Add this and the broccoli to your plate, whatever dressing you desire and enjoy.

Simple salad that tastes delicious and has plenty of benefits for you. I prep this for lunch, and leave the egg smashing and potato salad mix for the next day.

San Carlo Cicchetti

Third year of university is so much harder than I imagined, I don’t know whether this is because I went away and worked for a year, or whether second year was just easy (probably the latter), but I have never been so stressed! Unfortunately, due to this stress I haven’t had time to do any blog posts, but on Saturday I handed in my dissertation, the pain and sorrow is gone, and now I have 1 assignment and some exams to focus on. The end is nigh!

As a celebration for handing in my dissertation, Rory and I decided to head out into Manchester and see where the night took us. After much deliberation, we booked in for 9pm at San Carlo Ciccheti, very continental indeed (the late dinner that is).

We have both heard good things about this restaurant, an Italian, placed opposite to the main San Carlo, but offering tapas style Italian food. What a great idea, I love tapas, and I adore Italian food. We went in with high expectations and by this time, very hungry bellies.

After having a drink at the bar, we were seated by a lovely Italian man who showed us the menu and explained that you order 2 or 3 each (obviously going to be 3). Ordering bread to start we scoured the menu. A great range of choices including pizzas, flatbreads, pasta, meats and fish.

San_Carlo_Drinks

Having quite a big appetite we filled up on the bread quickly and ordered our 6 dishes. The ambience of the restaurant is lovely, soft music in the background, great tables and full of laughter. There is a large mirror at the back of the room, don’t be conned, it’s not actually as big as you first think.

I feel I’ve hyped this place up but sadly I am going to have to dash them. I try not to right bad reviews as I always think a bad night for me is a great night for another. But we were just so thoroughly disappointed with multiple dishes that I felt it needed to be said. However, there were some lovely dishes so maybe the chef was having a bad night.

The Gamberoni Piccante was the best meal without a doubt (of course I would say that!), Sicilian prawns with chilli, lemon and garlic. The sauce for these were incredible, even Rory, who doesn’t usually love prawns said they were up there at the top. Not a huge portion but it is tapas and fish so wasn’t expecting mountains.

San_Carlo_Prawns
Gamberoni Piccante – £8.15
The other dish which we really enjoyed was the Beef Tagliata, grilled fillet steak marinated in chilli and garlic topped with rocket and parmesan. A classic Rory choice, but perfectly cooked, great quality steak. Perfectly paired with thick shavings of parmesan was delicious!

San_Carlo_Beef
Beef Tagliata – £10.95
Disappointingly this was the end to the delicious food, although the pizza base was very nice, it really was just a pizza, nothing that made me go wow. Another dish which was really overrated was the flatbread, this really was just like a panini, too much tomato, not enough mozzarella and too much bread. Bland, tasteless and way too costly for what it was.

San_Carlo_Pizza
Pizza Pollo Parmi – £6.65
San_Carlo_Flatbread
Piadina Mozzarella – £5.50
The most upsetting was the Burrata. Now I was really looking forward to this as I adore mozzarella and parma ham and after having such a wonderful experience at Don Marco a few weeks ago (read about it here), I was very excited to see San Carlo’s take on it. Regrettably the burrata was so oily it lacked any creaminess and just tasted like oil, and the marinated black truffle really wasn’t my cup of tea (but maybe that’s just my taste buds), the parma ham was nice enough but nothing to rave over. Very simple dish but executed poorly.

San_Carlo_Parma_Ham_Mozzarella
Burrata – £7.95
After finishing all the food served, we realised that the Tagliatelle Bolognese hadn’t come out. We asked after it and they assured us it would be 2 minutes, after waiting about 15 minutes we asked to cancel it and get the bill. Disappointed with the food for the price you pay, all of that (5 dishes and a bottle of house wine) came to £70.

Overall, we were very disappointed with this restaurant, a wonderful idea with such great potential but sadly expensive food that was not good enough to be. They should either drop their prices, or increase their portions. Hopefully next week I will have a much cheerier review to blog about. Hope you enjoyed my post even if a little rantier than normal!

4 simple steps to tapas heaven!

Lemon chicken skewers, sticky chicken skewers and patatas bravas

Tapas is one of my favourite cuisines. It allows you to try a great variety of tastes and flavours all washed down with a glass (or four) of wine. The difference between cooking a meal and cooking tapas is timing; timing really is everything, and a lot of the food needs to be cooked at the same time or within minutes of each other. This is where the difficulty lies, each recipe alone is somewhat simple, but then added together, preparation is the key to success. As a friend always says, prior preparation prevents poor performance.

Rory’s parents were up for the weekend and we decided on the Saturday evening to cook tapas for them, and hopefully showcase some of my culinary skills. Rory was mostly on the entertaining (drinking) side, although he did help with a lot of the preparation. I have been experimenting with a few of these dishes for a while now, others were first or second attempts.

I must have got my quantities wrong, I cooked enough food for 8 people, rather than 4, but it is delicious re heated the next day, and the day after. On the menu, I included two types of chicken skewers, first off I made a sticky chicken and pepper skewer (recipe here), and then I made a lemongrass chicken skewer (recipe here). These are delicious, I love skewers, so simple and easy to cook, marinated for at least an evening before and only ten minutes under the grill make these a simple go to dish.

Next on the menu was meatballs and sauce, this is the second time making these so I have not done a recipe, a few tweaks needed but a great deal of flavour. Then I made Spanish omelette, I tried a new twist on my usual recipe and it tasted delicious! You can’t have a tapas evening without patatas bravas, it shouldn’t be done (recipe here). This simple dish can be prepared ahead and re-heated the next day or evening.

Other dishes on the table included, halloumi, a mozzarella, tomato and spinach salad with balsamic glaze, mozzarella wrapped in parma ham on a stick with a piece of fresh mango, my first attempt at Arancini, although these ended up flat, so I referred to them as flarancini. Several appetisers lay about the table including olives, hummus and flat bread, oiled peppers and various nibbles. I had planned to flash-fry king prawns with chilli and garlic but once I saw how much food was on the table, I made the executive decision to quit while I was ahead.
Tapas-meal
Tapas is so much fun to make and even better to eat, a little stressful but totally worth it when you see the sheer glory of all the food in front of you. A wonderful evening with great company, delicious food and lots of wine.

Hope you enjoy the three recipes I have included below, very easy to make but so much flavour and delicious to eat! Like, share, comment and subscribe.

If you enjoy my blog posts and want to get notified when I post, subscribe today. Either type your email address on the right-hand side of the page on desktop, or click the blue box “Follow Chefwynd” below on mobile.

Sticky chicken skewers

Marinated sticky chicken and pepper skewers

Overnight marinated sticky chicken and pepper, skewered and grilled for a delcious starter


Ingredients

  • 4 tbsp. dark soy sauce
  • 2 tbsp. olive oil
  • 3 tbsp. runny honey
  • 2cm knob of ginger peeled and grated
  • 1 red chilli, deseeded and finely chopped
  • 1 red bell pepper cubed (2.5cm2)
  • 500g skinless chicken breast cubed (2.5cm2)

Directions

  1. Prepare all ingredients and place in a glass bowl. Combine until mixed well, then cover and leave in fridge overnight (the longer the better). If possible, mix a couple of times throughout to make sure all is combined.
  2. On the day of serving, skewer the chicken and peppers, around 5 chicken to 3 peppers on each.
  3. This should make about 6 skewers, more if you use less chicken on each one.
  4. Place on grill pan, drizzle extra sauce on top and grill for 10 minutes, baste and turn halfway.

Lemongrass chicken skewers

Lemongrass chicken skewers

Marinated overnight, lemongrass chicken skewers, delicious as a starter


Ingredients

  • 2 lemongrass stalks finely chopped
  • 2 lemongrass stalks (cut into 2.5 cm sticks)
  • 2 tbsp. olive oil
  • 3 tbsp. dark soy sauce
  • Zest of 1 lime
  • Juice of 1 lime
  • 3 garlic cloves
  • 500g skinless chicken breast cubed (2.5cm2)

Directions

  1. Prepare all ingredients (except lemongrass sticks) and place in a glass bowl. Combine until mixed well, then cover and leave in fridge overnight (the longer the better). If possible, mix a couple of times throughout to make sure all is combined.
  2. On the day of serving, chop up the lemongrass stalks into small sticks (about 6 little sticks in total), then thread chicken onto a wooden/metal skewer, with 1 piece of lemongrass in the middle.
  3. This should make about 6 skewers, more if you use less chicken on each one
  4. Place on grill pan, and grill for 10 minutes, turning halfway.

Patatas bravas

Patatas bravas

Spicy patatas bravas, the perfect accompaniment for any tapas dish


Ingredients

    Equipment:
  • Hand-held blender
  • Large saucepan
  • Saucepan with lid
  • Roasting tray

  • Ingredients:
  • 1 kg potatoes, chopped into 1.5cm cubes
  • 1 tbsp. olive oil plus extra for roasting
  • 400g tin of chopped tomatoes
  • 2 large garlic cloves finely chopped
  • 60 ml (4 tbsp.) white wine
  • 2 tsp. red wine vinegar
  • ½ tsp. crushed chillies
  • 1 ½ tsp. smoky paprika
  • ½ tsp. paprika
  • 1 tsp. brown sugar

Directions

  1. Pre-heat oven to 180oc. Roughly chop potatoes and par boil in cold water, bringing to the boil and boiling for 3 minutes, drain, pat dry with kitchen roll and transfer to baking tray, coat in oil and sprinkle salt, place in oven for 40 minutes, shaking every so often.
  2. Finely chop onion and garlic, fry onion in olive oil for 5 mins until soft, add garlic and fry for a further minute. Add the white wine and let this simmer for 2 minutes.
  3. Add all the other ingredients (tomatoes and spices etc.), and leave to simmer for 20 minutes.
  4. Using a hand blender, blend sauce until smooth and return to pan. Once potatoes have finished cooking, add them to the sauce and serve.

Rory’s mars bar and marshmallow, toffee crispies


As a child, we always used to make little crispy cakes, but I had never really experimented with all the different ingredients you could add to make these simple cakes even more incredible. Rory however had! This was great news for me as he showed me how by adding toffee and marshmallows, it turned a simple crispy cake into something even better. Then we decided to experiment a little bit with quantities and added mars bars for the extra kick, and found the perfect recipe for a deliciously gooey, yet chocolaty toffee crispy.

This recipe is crazy easy; anyone can make it and it’s even great to get kids involved! The actual process takes less than 30 minutes, but it does require 1-2 hours setting time. This is a perfect recipe to display at any party, or to take into work, or even just as a treat at home. Rory and I demolish these way too easily.

Only a few ingredients needed and all but mars bars can be own brand (Aldi is perfect for this), the whole recipe costing just £4.79 from Aldi, and you get plenty of butter and crispies left over so win win! The recipe makes about 25 squares (or more if you cut them smaller).
rice-crispy-cakes
Equipment:

– 20x20cm greaseproof tin

– 1 large microwaveable bowl

– 1 small microwaveable bowl

– 1 soft spatula

– Kitchen scales

– Greaseproof paper

– Scissors

– Pen
Ingredients:

– 100g unsalted butter

– 200g mini marshmallows

– 200g dairy toffees

– 175g Rice Krispies (referred to as crispy rice throughout)

– 4 small mars bars (or 2 medium)

1. Line the tin (and sides) with greaseproof paper, an easy method to do this can be found here.

2. Weigh the butter add to a large microwaveable bowl with the pack of toffees, melt on a medium heat in the microwave for 1 minute 30 seconds.
rice-crispy-cakes
3. Meanwhile, break mars bars into bitesize chunks and put in a small microwaveable bowl.
rice-crispy-cakes
4. Once microwave has pinged, mix this up and add the marshmallows and mix again, place back in microwave for another 1 minute 30 seconds on a medium heat.
rice-crispy-cakes
5. Then take this out of the microwave and replace with the mars bar bowl for 1 minute 15 seconds on medium.

6. While the mars bars melt, mix the marshmallows, toffee and butter together, this should all combine and melt as you mix, if after mixing for a minute it hasn’t fully melted, place back in microwave for 20 seconds once the mars bar bowl has finished.
rice-crispy-cakes
7. Take the mars bar bowl out and mix until all is melted, and then add to the large bowl and combine with marshmallow mix. Weigh and add the crispy rice, combine until you have a gooey mixture.
rice-crispy-cakes
8. Break the chocolate into the mars bar bowl (or a clean bowl if preferred) and place in microwave on medium heat for 1 minute and 30 seconds.
rice-crispy-cakes
9. Transfer the crispy rice mix onto the pre-lined tin. Now you need to flatten this mixture, use the back of the spatula to press the mix down into the tin. It should reduce by about a ¼.
10. When the microwave pings, stop flattening and mix the chocolate, then place back in microwave for 20 seconds burst, mixing each time until it has melted fully (carry on flattening if required).

11. Finally, pour the chocolate on top of the flattened crispy rice mix and smooth over until all is covered. Place in fridge and leave to set for 1-2 hours.
rice-crispy-cakes
12. Take out of the tray (shimmy it out from each side, it can get a bit stuck) and chop into squares or whatever shape and sizes you wish! Most of all, enjoy them!
rice-crispy-cakes
Such a simple, delicious recipe! You can find a printable, easy to read version below. Hope you enjoy the recipe and get baking!

Rory’s mars bar and marshmallow, toffee crispies

  • Servings: 25
  • Difficulty: easy
  • Print

Ingredients

    Equipment:
  • 20x20cm greaseproof tin
  • 1 large microwaveable bowl
  • 1 small microwaveable bowl
  • 1 soft spatula
  • Kitchen scales
  • Greaseproof paper
  • Scissors
  • Pen

  • Ingredients:
  • 100g unsalted butter
  • 200g mini marshmallows
  • 200g dairy toffees
  • 175g Rice Krispies (referred to as crispy rice throughout)
  • 4 small mars bars (or 2 medium)

Directions

  1. Line the tin (and sides) with greaseproof paper, an easy method to do this can be found here.
  2. Weigh the butter add to a large microwaveable bowl with the pack of toffees, melt on a medium heat in the microwave for 1 minute 30 seconds.
  3. Meanwhile, break mars bars into bitesize chunks and put in a small microwaveable bowl.
  4. Once microwave has pinged, mix this up and add the marshmallows, place back in microwave for another 1 minute 30 seconds on a medium heat.
  5. Then take this out of the microwave and replace with the mars bar bowl for 1 minute 15 seconds on medium.
  6. While the mars bars melt, mix the marshmallows, toffee and butter together, this should all combine and melt as you mix, if after mixing for a minute it hasn’t fully melted, place back in microwave for 20 seconds once the mars bar bowl has finished.
  7. Take the mars bar bowl out and mix until all is melted, and then add to the large bowl and combine with marshmallow mix. Weigh and add the crispy rice, combine until you have a gooey mixture.
  8. Break the chocolate into the mars bar bowl (or a clean bowl if preferred) and place in microwave on medium heat for 1 minute and 30 seconds.
  9. Transfer the crispy rice mix onto the pre-lined tin. Now you need to flatten this mixture, use the back of the spatula to press the mix down into the tin. It should reduce by about a ¼.
  10. When the microwave pings, stop flattening and mix the chocolate, then place back in microwave for 20 seconds burst, mixing each time until it has melted fully (carry on flattening if required).
  11. Finally, pour the chocolate on top of the flattened crispy rice mix and smooth over until all is covered. Place in fridge and leave to set for 1-2 hours.
  12. Take out of the tray (shimmy it out from each side, it can get a bit stuck) and chop into squares or whatever shape and sizes you wish! Most of all, enjoy them!

Roasted butternut squash, pepper and pea risotto


Butternut squash is a vegetable I rarely ate until I met Rory. It always reminded me of pumpkins which I distinctly remember not enjoying. Then one night several weeks ago, Rory said he really liked squash, so I decided to try it. Cooking a fairly simple risotto from BBC good food, it was nice enough and the flavours were there, but after cooking it a few times I started to adjust the flavours and what went in my risotto until we created this recipe.

This risotto is still pretty simple, and I believe it is delicious, full of flavour and lots of different vegetables. I think it makes a really nice starter serving 4, or as a main meal serving 2. You could also replace the squash with chicken, and the recipe would still work well.

Hope you enjoy the recipe, let me know what you think

Roasted butternut squash, pepper and pea risotto

1 medium white onion finely chopped
2 garlic cloves finely chopped
1 bay leaf (fresh of dried)
1 butternut squash peeled and chopped into chunks
1 medium bell pepper (red or yellow) cut into thick slices
150 g frozen garden peas
140 g Arborio rice
1 tbsp. Crème fraîche
2 vegetable stock cubes (can use chicken if prefer)
1 cal. spray

Peel and chop butternut squash into large chunks. The best method Rory and I use is to peel the squash, and then to chop the base off and scoop out the middle, chop into thick slices and then into lumps. Place a piece of foil in the roasting tin; add the squash and spray with low cal. spray. Place in middle of pre-heated oven for about 30 minutes, you want the squash to soften not crisp too much.
butternut-squash
Prep the other veg (peppers, onion, and garlic). Tip: For the garlic, chop the end off, and then press down the side of the knife to crush the garlic, this will make it easier to peel. Also, chop the pepper up nice and thick so it does not disintegrate while cooking.

Make up the stock (800 ml) about 20 minutes after the squash goes in the oven. Next, heat up the frying pan on a medium to high heat, spray with low cal. spray and add the onions to soften. Fry for about 2 minutes, spraying more 1 cal. spray if needed. Turn down to medium heat and add peppers and garlic, fry for a further minute, and then add the risotto rice and fry for about 3 minutes.

* After 30 minutes take ¾ of the squash out of the oven and mash into a bowl and cover and leave on side. Turn oven down to about 140°c, place the rest back in the oven to crisp up. *

Turn the heat down to 3 and add the bay leaf. Slowly incorporate the stock, making sure after every addition to stir and let the rice absorb the stock. Make sure to do this section slowly to allow the rice to fully absorb all the stock; this will help with a thick delicious flavour.
butternut-squash-risotto
Once all the stock is incorporated, taste the rice and check its cooked through, then add the mashed butternut squash, and the frozen garden peas. Let this heat through and then add the Crème fraîche and then add to bowls (leave out the bay leaf). Place the roasted squash from the oven on the top of the risotto to serve. Enjoy!
Simple! Such a great meal, very tasty and full of healthy vegetables. Find the print friendly version below.

Roasted butternut squash, pepper and pea risotto

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

    Equipment:
  • Large saucepan
  • Roasting tray
  • Spatula
  • Measuring jug
  • Kitchen foil
  • Grater

  • Ingredients:
  • 1 medium white onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 bay leaf (fresh of dried)
  • 1 butternut squash peeled and chopped into chunks
  • 1 medium bell pepper (red or yellow) cut into thick slices
  • 150 g frozen garden peas
  • 140 g Arborio rice
  • 1 tbsp. Crème fraîche
  • 2 vegetable stock cubes (can use chicken if prefer)
  • 1 cal. spray
  • Parmesan (optional)

Directions

  1. Pre-heat oven to 180°C.
  2. Peel and chop butternut squash into large chunks.
  3. Line the roasting tin with foil; add the squash and spray with low cal. spray.
  4. Place in middle of pre-heated oven for about 30 minutes
  5. Prep the other veg (peppers, onion, and garlic).
  6. Boil kettle and make up 800ml stock 20 minutes after the squash went in.
  7. Heat up the frying pan on a medium to high heat, spray with low cal. spray and add the onions to soften. Fry for about 2 minutes, spraying more 1 cal. spray if needed.
  8. Turn down to medium heat and add peppers and garlic, fry for a further minute, and then add the risotto rice and fry for about 3 minutes.
  9. * After 30 minutes, take ¾ of the squash out of the oven and mash into a bowl, cover and leave on side. Turn oven down to about 140°c, place the rest back in the oven to crisp up. *
  10. Turn the hob heat down to 3 and add the bay leaf.
  11. Slowly incorporate the stock, making sure the stock is absorbed by the rice each time.
  12. Once all stock is incorporated, it should be a little runny but cooked.
  13. Then add the mashed butternut squash, and the frozen garden peas.
  14. Let this heat through and then add the crème fraiche
  15. Serve this in bowls with the leftover roasted squash on top (don’t eat the bay leaf)

Cottage pie with sliced new potatoes


Long time no post. Busy busy busy. Third year of university is really taking it out of me. I feel like I have no real time to myself, just work, work, work. Focusing on the end goal; I will graduate, hopefully with a first, with money in the bank and a job around the corner.

I haven’t posted since before Christmas, as if it is already mid Jan!! Christmas was wonderful, traditional family time, many glasses of wine, as much cheese as I could possibly eat and games all night. I love Christmas at the Chetwynd’s, so much fun and great to have time to see everyone. Missing my big brother this year, as he is out in Australia, but got to speak to him on the phone and he will be back before we know it.

The post today is a pretty simple dish, a twist on the classic cottage pie. Now I love mashed potato more than most, but I also like it full of butter and cheese. Rory and I are attempting a healthy January, (in an attempt to burn off some of the Christmas weight) so with this in mind, I have not been able to have mash the way I want it. But I have created a new recipe using sliced new potatoes creating a very healthy cottage pie. Which, if you are on slimming world, is only 1 syn per portion (using cheese as half your healthy extra a).


cottage-pie-prepped-veg
cottage-pie-oven-cooked
cottage-pie-meal

This cottage pie has all the flavour of a classic, but so much healthier! Hope you enjoy this recipe, let me know what you think. Like, share, comment and subscribe ☺

Cottage pie with sliced new potatoes

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

    Equipment:
  • Large non-stick saucepan
  • Medium saucepan with lid
  • Slotted spoon
  • Litre jug
  • 25x25cm ovenproof dish

  • Ingredients:
  • 500g 5% beef mince
  • 80g light cheddar cheese
  • 3 medium carrots sliced
  • 4 sticks of celery sliced
  • 1 medium white onion diced
  • 2 garlic cloves crushed
  • 1 cal. cooking spray
  • 600ml beef stock (1.5 cubes)
  • 450g new potatoes sliced
  • Worchester sauce
  • Soy sauce
  • 1 Bay leaf (not essential)

Directions

  1. Prep veg; slice carrots and celery about ½ cm thick, dice onion and garlic. Make up 600ml of stock and start heating up the pan.
  2. Spray the large pan with 1 cal. spray and add the mince, cook until most of the mince is brown and then add the onion and garlic.
  3. Fry off for a few minutes until onions are soft, then add the carrots and celery (fry for about 4 minutes).
  4. Pour the stock into the pan, add the bay leaf, a good splash of Worchester sauce and soy sauce, bring to the boil and then leave to simmer for 25-30 minutes (leave lid off last 5 mins of cooking).
  5. While the pan is simmering, finely slice the new potatoes, place in cold water and bring to the boil, leave to simmer for 15-20 minutes.
  6. (Pre heat oven to 180 degrees)
  7. Once cooked, drain the new potatoes. Use the slotted spoon to transfer the mince mixture to the bottom of the roasting dish, making sure not to take too much liquid. Then cover with new potatoes and sprinkle with cheese.
  8. Place in oven for 10-15 minutes until brown, then serve with garden peas (or broccoli)

Cheesy leek sauce

I’d like to start by apologising for missing a post last week, I’m sure you all noticed 😛 I moved house; for most people this would mean a couple of car loads and a couple of days work….for me, someone who buys things all the time, including furniture, clothes and random bits and bobs, this amounted to 18 car loads. By all means the car was small (a Fiat 500), and this included 2 carloads of Rory’s possessions, but pretty much all my stuff. Because of this, we had such a big job of moving house, and then unpacking, we basically ate beans on toast all week. Now I could have written a post about beans on toast, but in truth, I don’t think you can improve on the classic, so it would have been a dull read.
Since last week I have cooked a Christmas dinner for 6 people, gone out for dinner a few times and had a variety of home cooked meals. It has been wonderful, all moved in with the boyf (feeling a little Monica “and I have to live with a boy”), unpacked and finishing up for Christmas break. I thought I should use this post to showcase my favourite part of a Christmas dinner. Not a traditional part, in fact I know very few people (if any) that include it.
giphy
Background to the post, the Chetwynd’s don’t do ‘bread sauce’, in fact I don’t think I have ever even tried it, but I have seen it and it does not appeal to me. This is why for as long as I can remember we have added cheesy leek sauce in replacement. And oh wow is it good! Cheesy leek sauce is delicious, it goes with soooo many things and it can be the base of loads of dishes such as pie, pasta sauce, cauliflower cheese (just switch the leeks for cauliflower) and even on its own. Love, love, love cheesy leek sauce!
Interesting fact, if you try and pour the milk into the pan whilst trying to take photos, it can lead to difficulties. In my case a pint of milk everywhere, and something definitely worth crying about.
Now that I have shown my passion for the sauce, I should probably tell you how to make it. It is pretty simple, very basic recipe just requires a little bit of TLC. Scroll below to find the recipe and instructions.
Tip: to make cauliflower cheese instead, chop the cauliflower into florets, boil for 5 minutes till soft, and add these instead of the leeks.
Thanks for reading this post and I hope you enjoy the recipe. I would love to see your creations and what you accompany your sauce with, tag me on Instagram @chefwynd. Like, share, comment and subscribe ☺

Cheesy leek sauce

  • Servings: 2
  • Difficulty: easy
  • Print

Creamy, cheesy leek sauce perfect with turkey


Ingredients

    Equipment:
  • Large frying pan with lid
  • Non-stick deep pan
  • Chopping board, sharp knife
  • Cheese grater
  • Measuring jug
  • Ingredients:
  • 500g leeks
  • 500ml milk (or soya milk unsweetened)
  • 75g flour
  • 100g butter
  • 125g mature cheddar cheese

Directions

  1. Prep the leeks. To do this, chop the end off, then score lengthways up the leek, take off the first 2-3 layers, run water down the leek to get rid of any dirt, then slice about 1cm thick up to the end of the white part of the leek. If unsure, watch this video.
  2. Add 50g butter to the large frying pan and melt on a medium heat
  3. Once melted add the chopped leeks, place the lid on top and let the leeks sweat for 10-15 minutes
  4. While the leeks are sweating, get the small pan and add the rest of the butter (50g) and melt this (medium heat)
  5. Once melted add the flour and mix together to form a roux
  6. Measure out the milk and slowly add this to the roux, mixing to combine each time
  7. Tip: add milk slowly, and keep on a medium heat and make sure the milk has completely combined each time, the roux will get larger and larger until it becomes a sauce, see pictures below
  8. cheesy-leek-sauce-3-pic
  9. Once all the milk has been added you should have a sauce consistency, turn the heat up slightly and keep stirring, this should help the sauce thicken.
  10. Next, grate the cheese and add this to the sauce, let the cheese melt in and then combine with the leeks. I personally serve this immediately, but if you need to keep it for later place it in an ovenproof dish to be reheated later.
  11. This sauce is delicious, cheesy and creamy; it can be served cold the next day, reheated and even frozen (consumer within 1 month).