Deviled Ham Spread

 

One thing we used to really love mom to put in our lunches when I was growing up were deviled ham sandwiches.  Deviled Ham was a type of meat paste that came in a can, but it was different from other canned meat pastes in that it came wrapped in white paper with a fancy red devil printed on the outsides. 

 

We loved it.  It was a bit spicy and salty and we just thought of these sandwiches as being very tasty.  I am not sure if there is anything here in the UK that is the equivalent of it.  If there is I have not found it. 

 

I usually make my own and today I used some of the leftover ham from our Easter dinner to do just that.  It is a very simple thing to make if you have a food processor.  I am not sure you could get the ham fine enough otherwise although you could certainly try. 

 

I think you might could with a really sharp knife, but it would take some time, chopping and re-chopping it to get the right consistency.  If you have a food processor, I would definitely use that.

 

Even so you need to chop the ham up into a smaller pieces anyways.  I cut my ham into thin slices with a sharp knife and then slivered the slices before popping it into the food processor.  I used my small processor.  It worked really well.

 

A small amount of softened butter adds to the richness of this spread. Making it even creamier.  Don't use cold butter.  It won't amalgamate as well. You need it to be softened.  This gets blitzed with ham just until both are well mixed together and you cannot tell where one starts and the other ends.

 

Once that has happened it is only a matter of scraping it into a bowl and then adding a few more ingredients to add to the pleasure of this tasty spread.

 

Mayonnaise and mustard.  I use real mayonnaise and Dijon mustard.  The Dijon provides lots of flavour and heat and the mayo adds to the creaminess.

 

Sweet pickle relish.  Now that is not something which is readily available here in the UK. 

 

The closest thing I have found to it is this. 

  

This is what I normally use however. I buy it from an American supply shop and it lasts for quite a while in the refrigerator.  We enjoy it on hotdogs and burgers, etc. 

 

If you can't get that then I suggest you get some sweet pickles (Mrs Elwood makes good ones) and chop them really fine. Or just leave them out entirely.  Its your choice.

 

It goes without saying that you will not need any salt in this spread, the ham is salty enough, but you will need a few other things.  I like to use plenty of ground black pepper, and then I add a touch of ground allspice for authenticity, and some cayenne pepper for heat.

 

There is not enough of any of them to be truly discernable, just enough to give you a hint of flavour and to be honest it wouldn't taste truly authentic without them.

   

While I am very happy to enjoy my Deviled Ham on crackers or crisp breads, Todd enjoys his in a sandwhich.  This goes very well in a sandwich. Nothing else needed, just lightly buttered white bread and then a nice layer of Deviled Ham.  Scrumdiddlyumptious!

Deviled Ham Spread

Yield: 16

Author: Marie Rayner

This is rich, tangy, a touch sweet with a bit of heat. In short, delicious.  Ready to spread on crackers or crisp breads or to fill a sandwich.   This is perfect.

Ingredients:

• 3/4 pound of roast ham, thinly sliced and then cut into 1/2 inch pieces
• 4 TBS unsalted butter, softened
• 5 TBS real mayonnaise
• 3 TBS Dijon mustard
• 2 TBS sweet pickle relish
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp ground allspice

Instructions:

How to cook Deviled Ham Spread

1. Put your ham into the bowl of a food processor and blitz several pulses until coarsely chopped. Drop in the butter and blitz  again, pulsing until the ham is finely chopped and the butter has been thoroughly mixed in.
2. Scoop the ham into a bowl. Stir in the remaining ingredients, combining all well together.  Cover and chill for at least half an hour before serving.
3. This will keep up to three days, covered and refrigerated.

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This makes about 2 cups of deviled ham. I don't recommend freezing it, but you can quite successfully cut the recipe in half. I have done so myself without any problems.  It will keep a few days in the refrigerator however.  I have never had to throw any of it away as it always gets used up quickly.  Very moreish.

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Guacamole & The Food Bible

 

One of the things that I love to do from time to time is to review cookbooks.  Its one of my perks as a food blogger, and one that I really enjoy!  I was recently sent this book, "The Food Bible, by Judith Wills.  Its already an International Best seller, having been originally published in 1998, but it has been comletely revised and updated! 

 

 

This latest edition comtains the most up-to-date research and information from the world's top authorities on every aspect of food and diet.  It is destined to become an indispensable reference book in any cookbook collection, covering such topics and important food issues from the "vegan versus meat" debate to modernn food farming and processing.  High carb, low carb.  What is the best oil to use for health protection? 

 

Six wonderfully written and in-depth chapters help to guide the reader through the minefield of contradictory dietary advice which we are bombarbed with on almost daily basis by giving clean nutritional information, beginning with an explanation of the basic elements which make up food, ie. proteins, fats, carbohydrates, fibre vitamins, minerals and the "new" non-nutrient elements such as pro-biotics.  If you have ever wondered how to combine it all for balanced healthy eating, all the information you need it in this book. 

 

This valuable book also takes an in-depth look at all the common ailments and health problems, with advice on which foods to avoid and which can help to prevent or allieviate them. 

There is a chapter containing a wealthy of information on the kinds of foods you need to be eating from childhood right on up to your golden years, along with a fabulous chapter on weight control, with many questions being answered and lots of advice on retraining yourself. 

There are helpful diet plans, and wonderfully tempting healthy recipes for every meal and occasion as well as an invaluable  detailed analysis of over 300 every day foods. 

As a person who has diabetes, and high cholesterol, along with high blood pressure and a desire to want to eat healthier and to help cope with such dietary challenges I feel that this book is a wonderful reference book to add to my library.  It is filled with amazing advice and wonderful bright and colourful photography.

 

I've already tried a few recipes from the book, all very good, but one of my favourites is the guacamole recipe.  It didn't require anything out of the ordinary, and uses things I pretty much always have on hand.  Ripe avocado, red onion, ripe tomato. coriander leaf, lime and green chili. 

 

It was quick and easy to make.  As simple as a bit of chopping and mashing.   I also created my own baked tortilla crisps to enjoy along with it. 

 

They were easy to make. I just cut some small flour tortillas into wedges and then spritzed them with low fat cooking spray, sprinkled the with some herbs and spices and baked them in a hot oven for a few minutes until crisp.  Easy peasy. 

 

A nice and moreish healthy snack, but also a great dip for with raw crudites, or as a spread in a chicken or vegetable wrap. 

  

I highly recommend this book to anyone who wants to be more knowledgeable about the foods they eat and who is looking for a healthier diet. Delicious recipes and eating plans for all occasions and a comprehesive guide to the nutrients in over 200 foods.

Guacamole

Yield: 4

Author: Judith Wells

Rich and spicy.  Beautiful with crisps, and toasted flat breads or in sandwiches.  Guacamole is rich in healthy fat and plant compounds.

ingredients:

• 1 large ripe tomato
• 2 ripe avocados
• the juice of one lime
• a good handful of fresh coriander leaf (cilantro)
• half a small red onion, finely chopped
• 1 mild green chilli, deseeded and finely chopped
• salt and black pepper

instructions:

How to cook Guacamole

1. Cut the tomato in half. Scoop out the seeds with a teaspoon and discard.  Chop the flesh well and add to a bowl. (You can peel the tomato if you want to, but I didn't bother. The extra fibre doesn't bother me.)
2. Halve and stone the avocado.  Scoop out the flesh with a tablespoon.  Roughly chop it and add it to the bowl along with the lime juice and most of the coriander leaf, the onion, chilli and some seasoning to taste.
3. Combine everything well with a spoon and then mash a tiny bit, but do leave a few chunks.  Sprinkle with the remaining coriander leaf to serve.

NOTES:

Did you know that you can bury the pit of an avocado into the guacamole to help keep it fresh for a time?  You can also use a knife to level it off and pour a thin layer of olive oil over top.  Store in the refrigerator and then when you are ready to use it, pour off the oil and fluffy up the guacamole with a fork.

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The Food Bible, by Judith Wells

 Pages: 336
Illustrations: 150
ISBN: 9781526761224
Published: 13th January 2020

Published by Pen and Sword Books 

 

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Perfect Scones with Clementine & Cinnamon Butter

 

There are few things on earth as enjoyable as a nice hot cup of tea and something sweet to enjoy along with it.  Because of my religion I only drink herbal blends. We don't do regular tea or coffee.

 

There are some really lovely herbal blends available today  . . .  more than there have ever been.  You can buy it loose leafed, or in bags . . .  if I am doing a bag, I like the bio-degradable pyramid bags . . .

But really the best thing for the environment really is loose tea if you can get it. There is nothing to dispose of when you are done, except for the spent tea, and that can go on the compost.  From the earth and back to the earth. That's the best way.

 

Scones are something I really enjoy with a nice hot cup of tea . . .  they are not hard to make and you can spread them with all sorts . . .  butter, clotted cream, jam, etc.  Hot tea . . .  something sweet.  You cannot beat the combination.

 

People tend to lump North American Biscuits together with Scones, but they are really not the same thing at all.  North American baking powder biscuits generally use all vegetable fat, and sometimes cream . . . scones usually use all butter, and sometimes butter and cream.  The two things are not the same thing at all, no matter how similar they might look.  Scones are sweeter as well, which makes them perfect for enjoying with a hot cuppa.

 

Scones are not all that difficult to make really.  You just need to remember a few basic rules to ensure scone perfection.  The first thing you will want to do is to sift your flour baking powder and salt into a bowl  I find that aerating the flour in this way makes for a lighter scone, and sifting it together with the baking powder and salt ensures that all are mixed together evenly.  I do this from about 6 to 8 inches above the bowl, which really helps the air to get in there.  I also always use self raising flour. You can buy it ready made or make your own. (I give instructions on how to that on the main page.)

 

Make sure your butter is really cold and cut it into cubes quickly.  I just measure it and then using a sharp knife cube it right into the bowl.  Remember you want it to stay as cold as possible. Once you have the butter in the bowl take  your thumb and first two fingers on each hand and rub the butter into the flour using a snapping motion.  When you are done it will look like fine bread crumbs. Its actually okay to have a few larger bits as they will help with the rise also, creating little pockets of air as the butter melts.  It is then that you can take a round bladed knife and stir in the sugar  . . .  and then the milk/buttermilk and any other bits you are adding.  Today these scones are just plain.

You should have a soft and tacky dough that holds well together. It shouldn't be overly dry.  If it is you should add a bit more milk or buttermilk. Tip onto a well floured board, knead gently a few times to really bring it together.  DO NOTE - don't overhandle the dough as this will toughen your scones.

 

Pat the dough gently out to a 1 inch thickeness and then using a sharp round cutter, and a straight up and down tapping motion cut out your scones.  This ensures an even rise, without any lop-sides.  I also try to get as many scones as I can from the first cutting.  You can of course bring the scraps back together and cut out more, but do be aware that every subsequent cutting will result in a tougher scone.  I do have an excellent pictorial tutorial here.

  

Today I created a lovely flavoured butter to go with our warm scones.  I did cut the scones out rather small this time, so as to get more., and I brushed the tops with a bit of buttermilk before baking.

Perfect Scones with Clementine & Cinnamon Butter

Yield: 6 - 10 (depending on the size you cut the scones)

Author: Marie Rayner

These are anything but plain. They have a lovely light texture and a delicious buttery flavour. I'd call these the perfect scone!

ingredients:

For the Scones:

• 230g self raising flour (I like to use organic flour) (Scant 2 cups)
• 1/4 tsp salt
• 65g lightly salted butter, quite cold and cut into small bits (1/4 cup)
• 2 1/4 TBS soft light brown sugar
• 120ml buttermilk (1/2 cup)
• 4 TBS whole milk
• extra flour for dusting, or more milk for brushing on the tops

For the Clementine & Cinnamon Butter:

• 200g unsalted butter (7 ounces/scant cup)
• the finely grated zest of one clementine
• 1/4 tsp ground cinnamon
• 5 TBS soft light brown sugar

instructions:

How to cook Perfect Scones with Clementine & Cinnamon Butter

1. Preheat the oven to 220*C/425*F/Gas mark 7. Measure out the flour and then tip it into a bowl along with the salt. Drop in the bits of butter. Rub it into the flour using the tips of your fingertips. You want a fairly reasonably fine crumb. Lift it up into the air as you rub so that you get lots of air into the mixture. Add the sugar and stir it in.
2. Measure the buttermilk in a small beaker and then add the milk. Mix well to slacken it. Make a well in the middle of the flour mixture and tip in most of the buttermilk mixture, holding some back just in case it's not needed.
3. Gently work it all together with a fork or a round bladed knife, until it forms a soft dough. Add as much of the remaining milk as you think you will need, working in any loose dry bits of the mixture. Try hard not to overwork the dough as this will toughen your scone.
4. Tip it all out onto a lightly floured surface and gently knead 3 or 4 times until smooth. Pat the dough gently out to a 1 inch thickness. Dip a round fluted cutter into some flour and cut the scones out by giving the cutter a sharp tap directly down onto the dough with the palm of your hand. Don't twist the cutter as you lift it or you will end up with lopsided scones.
5. Place onto a baking sheet and repeat with the remaining dough, cutting out more scones. Gather the trimmings, pat down lightly and cut more until you have used it all up. Sift over a light dusting of more flour, or brush lightly with milk, just on the tops. Don't let it run down the sides.
6. Bake in the heated oven for 10 to 12 minutes or until risen and golden brown. Remove to a wire rack to cool, uncovered if you want crisp tops, covered loosely if you prefer soft.
7. To make the cinnamon butter, cream together the butter, clementine zest, cinnamon and brown sugar until thoroughly combined.  Do this while the scones are baking so that it is ready when they come out of the oven.
8. Spread the cinnamon butter onto the warm scones if desired.

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This Clementine & Cinnamon Butter is really nice . . .  you can use any leftovers on your toast tomorrow.  Its quick and really simpl to make and the flavour is beautiful.

 

How to Brew The Perfect Cup of Tea 

1. Always use high quality loose leaf tea, and store it in an air-tight container at room temperature. Use 1 rounded teaspoon for each cup you intende to serve.

2. Use freshly drawn water - that way it will contain lots of oxygen to give your tea the best flavour. 

3. Put the tea into a warm pot. Add freshly boiled water to the pot, dump it out and then refill with more freshly boiled water.  Add your tea leaves.  Brew for 3 to 4 minutes, then serve. 

 

See those bubbles on the top of my cup. My mother always called that "money."  She said if you had that in your cup you were going to come into some money.  I like to think that's true.  Mayhap I should buy a lottery ticket . . .

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Crispy Smashed Baby Potatoes and Incredible Dips

 

I cannot tell a lie.  The potato is my favourite vegetable. That is probably why I have never been able to stick to a low carb diet. I like bread and potatoes too much.  I have modified my diet somewhat in recent years however, eating only whole grain bread and new potatoes most of the time . . .  new potatoes are low GI.

 

A week or so ago the Manomasa Family asked me if I would be interested in trying out their new line of chunky dips, inspired by the Taquerias in the markets of Mexico.  Arriba!  Didn't have to ask me twice.  I adore Mexican anything, and I was already a fan of their fabulous tortilla chips. 

 

They have several variety of chips . . .  each one as good as the other.  They also sent me a bag each of their Green Lemon and Pink Peppercorn, and the Classic Cantina ones to enjoy.

 

Todd's not a huge fan of overly crunchy things like chips however, so I wanted to make something that he could enjoy these dips with as well . . .  voila!  Crispy Smashed Baby Potatoes!!  Seriously tasty!

 

These chunky new dips are made with the finest ingredients ready to be scooped from the jar into a bowl. Created for celebrations that centre around good food, and exclusive to Waitrose, I thought they would be perfect for serving with the potatoes. 

Pineapple Habanero Salsa - This salsa delivers the perfect pairing of sweet and spice.  The juicy pineapple chunks are kept in check with the feisty heat of habanero chili.  The pink peppercorns, ripe berries of the Brazilian pepper tree, bring a delicate taste.

Street Corn Relish - The sweet taste of summer in a jar. This versatile relish is an essential for any celebration where you're feeding a crowd.  Eat with crispy tortillas or use as a condiment on hamburgers or veggie burritos.  I think they would also be great on hot dogs.

Frijole Bean Dip - This classic Latin American dip blends the rich flavours of Black Turtle Beans, Red Kidney Beans and Pinto Beans to make a delicious creamy base.  The texture makes this a winning alternative to guacamole.  Serve hot with melted cheese or add sour cream for a truly authentic dish.

 

I felt that these crispy smashed baby potatoes would make the perfect canvas to showcase all of these wonderful flavours . . .

 

Baby new potatoes, boiled in lightly salted water until tender . . . . 

 

Drained, dried and then gently smashed with a potato masher on a lightly oiled baking sheet  . . . you want them flat, but not totally smashed to smithereens. Just thin enough that you know they are going to get crisp . . .   I use a nylon one that has slots in the base, not holes.  It works perfectly.

 

You want the potatoes flattened, but not obliterated, with lots of little bits sticking up that will get all crispy and moreish in the heat of the oven.

 

Drizzled with olive oil, sprinkled with some seasoning and then baked in a hot oven until crisp and golden brown . . . I like to sprinkle them with a tiny bit of cheese at the end as well . . .

 

They made a perfect canvas for each of the dips  . . .  along with a dollop of sour cream to keep the heat  in check if you are a heat wimp like myself.  Actually, however, none of the dips were intolerably hot.  The Pineapple one packed a bit of a whammy, but nothing I couldn't tolerate.  (Habanero peppers are known for their heat!)

 

The Pineapple & Habenero was quite spicy and hot, but not so bad that I couldn't tolerate it.  Lovely and sweet as well, peppery. I think this was my favourite of the three! 

 

The Street Corn Relish was quite lovely also, lightly spiced, nice and chunky with lots of pumpkin seeds for added crunch.

  

We also really enjoyed the flavours of the Frijole Bean Dip. I can see using this particular one in my 7 Layer Mexican Dip!  Or mixed with cheese and served hot!  Nummy nummy!

Crispy Smashed Baby Potatoes

Yield: 24

Author: Marie Rayner

Crisp and delicious served with your favourite dips or sauces!

ingredients:

• 24 baby new potatoes
• lightly salted boiling water
• 3 TBS light olive oil
• Tex mex seasoning herbs
• salt and black pepper to taste
• 6 TBS finely grated strong cheddar or jack cheese for sprinkling

You will also need:

• a variety of dips to serve
• sour cream for spooning on top

instructions:

1. Cook the potatoes in a pot of lightly salted water for 12 to 15 minutes until tender.  Drain well and allow to air dry for several minutes.
2. Preheat the oven to 230*C/425*F gas mark 7.  Lightly spray a baking tray large enough to hold the potatoes in a single layer without touching, with some cooking spray.  Taking a potato mashed with a flat end, use it to gently smash the potatoes down into one thin layer, no more than 1/3 inch thick. (It helps to spray the masher so that they don't stick too much.)
3. Drizzle with the olive oil, dividing it equally amongst the potatoes.  Sprinkle with the seasoning mix. (I used Swartz Street Food Mexican.)
4. Roast in the preheated oven for 25 to 30 minutes until nice and crisp on the outsides.  Remove from the oven and sprinkle with the cheese.  Return to the oven and cook for a few minutes longer.
5. Serve hot with your favourite dips and the sour cream.

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Overall I was very impressed with the quality and flavours of these dips.  I would definitely buy them.  Many thanks to Manomasa for sending them out for me to try.  Perfect for sharing, these new dips are available exclusively to Waitrose. 

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Note - Although I was send a selection of dips and chips free of charge for the purpose of review, I was not required to write a positive review in exchange.  Any and all opinions are my own.

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