Ever have one of those moments where you want to do something different to spruce up a meal, but you’re limited to what you have to hand? I had one such moment at the weekend with some sausages, but upon discovering that we had some left-over boiled rice, decided to make my first attempt at making a homemade stir-fry, using some tips from my dad, who has made them often.
2 cooked sausages, chopped
1 rasher of bacon, chopped
Boiled rice (the amount will come down to personal preference)
A pinch of garlic powder
A pinch of ginger powder
Jack Daniel’s Honey Barbecue sauce
Melt some butter in a large wok/saucepan, enough to cover the bottom of the pan
Add the onions and cook until softened, then crack open the egg and mix in.
When the egg has yellowed, add the bacon and stir in, then once the bacon has cooked lightly, add in the rice and sausages and stir in.
Add the garlic and ginger, stir then add a couple of splashes of soya sauce.
Stir in, then when just about ready, drizzle on the barbecue sauce, stir until covered and serve.
It wasn’t until I’d eaten around two-thirds of it that I realised that I had essentially made an all-day breakfast* stir-fry, quite by accident – one I’d happily make again!
*A popular breakfast dish here in the UK
I was quite pleased with how my first attempt at this turned out – now to think up some further twists!
I thought it was about time I tried something else savoury, and being a big fan of both Lasagna and Hunters Chicken, I thought I’d try combining the two, with the added twist of using Jack Daniel’s Honey Barbecue glaze, in honour of Jasper Newton Daniel’s recent September Birthday.
I’ll admit now, the first attempt was a complete failure – this was the second attempt!
Lasagna pasta sheets (I used five, including one at the bottom)
Smoked Back Bacon rashers
Around 230g of cooked Chicken
Jack Daniel’s Honey Barbecue glaze
Grated Cheddar cheese
I pre-cooked the pasta sheets, and fried the bacon lightly first.
I then layered the ingredients in a baking tin, coating each layer with barbecue sauce.
When ready, I added a generous heaping of grated/sliced cheese on top, then placed in the middle of the oven.
I set the oven to gas mark 4, as the ingredients were already pre-cooked, and monitored every couple of minutes until I was satisfied that the cheese had melted to cover, with just the right colour.
Given that the first attempt hadn’t worked, I was quite relieved to find that this one was great, and my family enjoyed it too – I’m already getting requests to make another.
A (slightly belated) Happy Birthday to Jasper Newton ‘Jack’ Daniel!
Another quick and easy one – if you’re ever stuck for ideas on how to get leftovers used up quickly, or just hate seeing food go to waste, give this a try.
This was my first attempt at this one, turned out nice – roast pork, roast potato, broccoli and sage & onion stuffing, on a pizza base. I used a pre-made pizza base and pizza sauce, but mixed a little gravy into the sauce before spreading it on the base, to give it a slightly beefier flavour. Intentionally left out any cheese for this one.
Only takes 8-10 minutes in the oven, gas mark 7.
Think I might try it again, with chicken next time.
For many, bacon is the very peak for perfection. Others will crave chicken when hunger hits. I lean towards the latter, plus I’ll try anything that’s either wrapped in pastry or covered in barbecue sauce, so it was inevitable that I’d try a twist on a Hunters Chicken recipe – I knew I was on to a winner with this one. I neglected to use cheese though. This is a really simple recipe and doesn’t take long to prepare.
320g of puff pastry (I opted for a pre-rolled sheet)
Your prefered brand of barbecue sauce
4 rashers of bacon, cut into smaller pieces
About 240g of cooked and chopped chicken breast
Fry your bacon as normal, just long enough to give it a little crispness, then put to one side, and pre-heat the oven to gas mark 7 (425 degrees F).
Lay out your pastry and, leaving a space of around 3.5 inches, place some of the chicken on the pastry. Add some pieces bacon on top, then top with barbecue sauce. Also remember to leave a little space at each end, to allow for sealing.
Cover this part of the filling with the blank pastry, as shown, then repeat the previous step and cover again.
Add more filling, on top of the previous layers, then cover with the remaining pastry. Seal and apply a milk wash, then place on a greased baking tray. Place in the middle of the oven, and cook for about 23 minutes, and rotate the tray halfway through cooking.
I was quite happy with the end result, tasted great and everyone enjoyed it. Another recipe worth repeating sometime.