Orange Currant Scones

Scones are typically served with strawberry jam and clotted cream, but these Irish Orange Currant scones have a lovely schmear of Marmalade Butter and I'm here for it! 

Ingredients:

3/4 cup currants

1 orange, zested and juiced

2 1/4 cups flour

2 tsps baking powder 

1/2 tsp baking soda 

1/2 tsp salt

1/4 cup sugar

1/2 cup cold butter

3/4 cup buttermilk (or milk with 2 tsps vinegar added)

1 egg

Marmalade Butter:

8 tbsps soft butter

2 tbsps orange marmalade

2 tsps liquid honey 

Zest the orange into a bowl with the currants. Juice the orange and add water enough to measure 1 cup with the juice. Bring the juice/water to a boil in a small saucepan then pour over the currants and orange zest. Let soak for 30 minutes. Strain and set in fridge to cool. 

In a large bowl, mix the flour, baking powder, baking soda, salt and sugar together. Grate the cold butter over the dry mixture and stir to thoroughly coat all the butter. Fold in the cooled and drained currants.

Whisk milk and egg together. Make a well in the center of the dry ingredients and pour the milk/egg in. Using a wooden spoon, mix to combine to a shaggy ball.

On a floured surface knead just until it comes together. Don't over-handle or the butter will start to melt and you don't want that. The bits of butter are what will give you the flaky scone layers.

Press, using your hands, to make a rectangle that's about 2/3" thick. Flour counter and hands and fold the dough in half, make a quarter turn and press out to 2/3" thick again, repeating the fold and turn 2 or 3 times. Flour a 2" round cutter. Press straight down, don't twist, again to preserve those precious flaky layers.

Lift the cut scones and place then nearly touching each other on a parchment lined baking sheet. Gather the cuttings, press together and form the rest of the scones. You should end up with 10-12 scones. Chill in fridge for 15 minutes.

Brush tops with milk and bake at 400°F for 18-20 minutes. 

Let cool 5 minutes.

While waiting for them to cool combine the marmalade butter ingredients so you'll be ready to slather it on!

Of course you can stick with tradition and have them with strawberry jam but....

Adapted from: Irish Soda Bread Scones thelemonapron.com

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Saucy Steak Strips

These saucy steak strips have the standard garlic soy flavouring but with some worcestershire sauce for added umaminess!

Ingredients:

3/4 lb inside round steak, cut in strips

2 tbsps vegetable oil (divided)

1/8 tsp baking soda (this will tenderize the steak)

1 tsp cornstarch

1/4 tsp salt

1/2 red pepper, cut in strips

Sauce:

4 tbsps water

1 tsp ketchup

1 tsp worcestershire sauce

2 tsps soya sauce

2 tsps oyster sauce

1/8 tsp pepper

1/4 tsp sesame oil

1/4-1/2 cup water

1 tbsp cornstarch

1 tbsp water

Mix beef with 1 tbsp vegetable oil, baking soda, cornstarch and salt and refrigerate for 1 hour.

Combine the 4 tbsps water, ketchup, worcestershire sauce, soya sauce, oyster sauce, pepper and sesame oil in a bowl and set aside.

Heat a wok or frying pan to high heat. Add 1 tbsp vegetable oil and when it begins to smoke sear the meat for 30-60 seconds. Remove to a plate. Sauté the red pepper strips until tender crisp then remove and add to the steak. On medium high heat pour the prepared sauce into the pan. Add 1/4-1/2 cup water and when simmering mix cornstarch with 1 tbsp water and whisk into the sauce. Return the steak and peppers to the pan stir to coat and warm through.

Serves 3-4

Adapted from: thewoksoflife.com

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Crispy Cod

These pan fried fish fillets are so simple to make. And using cornstarch instead of flour, eggs and breadcrumbs for dredging makes all the difference. While flour absorbs oil, cornstarch blocks oil absorption leaving just a crisp and light coating on the fish. 

Ingredients:

4 cod fillets (or haddock)

1/4 cup cornstarch

1 tsp smoked paprika

1 tsp celery seed

salt and pepper to taste

vegetable oil

Pat the fillets dry with paper towels. Mix the cornstarch with paprika, celery seed, salt and pepper, then dredge each fillet to coat both sides.

Heat about 1/4 - 1/2" of vegetable oil in a frying pan. When a small piece of bread is dropped in and it sizzles the oil is ready. Fry the fillets 1 minute per side, depending on thickness maybe a little longer, until browned. And that's it!

Serve with lemon wedges.

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Creamy Garlic Chicken Drumsticks (with bonus Pasta dish)

Seriously seasoned chicken with enough sauce leftover to make a bonus baked farfalle. 

Ingredients:

10-12 chicken drumsticks

2 tbsps olive oil

2 tbsps butter

salt and pepper

2 tsps dry basil

2 tsps smoked paprika

2 tsps  dry thyme

2 tsps rosemary

2 tbsps minced garlic

1 large onion, shredded

1/2 red bell pepper, minced

1 cup chicken broth

2 tbsps flour

1/2 cup milk

1/2 cup 10% cream

1 tbsp chicken bouillon powder

2-3 tbsps fresh chopped parsley

For baked garlic farfalle:

1 cup leftover garlic sauce from above

1 leftover drumstick (optional)

2 cups farfalle pasta

1 1/2 - 2 cups shredded mozzarella 

ladleful of pasta water

For the chicken, pat the drumsticks dry with paper towels and season well with salt, pepper, basil, paprika, thyme and rosemary. Heat olive oil to medium heat in an oven safe skillet. Brown the chicken about 4-5 minutes on each side then remove to a plate.

On medium heat, add butter to the skillet and cook onion and red pepper until onion is translucent. Add the garlic for 1 minute. Add broth and whisk in the flour.

Then add the milk, cream and bouillon powder and scrape any brown bits from the bottom of the pan. Add the parsley and return the chicken to the skillet. Turn to coat each piece with sauce.

Bake at 400°F for 40 minutes.

Delicious fall-off-the-bone chicken and savory sauce served here with mashed potatoes and carrots.

Scroll down past the chicken for the pasta recipe ⭣

Ready for my close-up!

So, with 1 cup of leftover sauce make this awesome pasta dish that serves 4!

Stir a handful of mozzarella into the sauce. If you have a leftover drumstick, chop the meat and add it to the sauce. When the pasta is cooking scoop out a ladleful of pasta water and add to the sauce. Toss with cooked farfalle and pour into an 8" baking dish. Top with cheese and bake at 375°F for 25-30 minutes.

The chicken recipe was adapted from baileyhouse2home.com but the pasta dish is all mine!

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Shakshuka

This North African dish of poached eggs in spicy, simmering tomatoes is surprisingly easy to make and can be eaten for breakfast, brunch or really any meal of the day. 

Ingredients:

1 tbsp olive oil

1 medium onion, thinly sliced

1 medium red pepper, thinly sliced

2 tsps minced garlic

28 oz can diced tomatoes

1 tsp cumin

1 tsp smoked paprika

1 tsp dry parsley or coriander

1/4 - 1/2 tsp chili powder

salt and pepper to taste

4-6 eggs

1/2 cup crumbled feta

Heat olive oil to medium heat in a large oven safe skillet. Cook the onion and red pepper until onion is translucent, then add the garlic for 1 minute. 

Stir in the tomatoes, cumin, paprika, dry parsley, chili powder, salt and pepper. Bring to a boil, then reduce heat to simmer for 10-15 minutes. Sprinkle in the feta. Form a well in the sauce for each egg. Carefully crack the eggs into the wells and salt and pepper to taste. 

Bake in a 375°F oven for 8-12 minutes, until cooked to your liking. 

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Terrific Tofu Enchiladas

Sssshhh! 🤫 He won't know these were tofu until he sees this post! They were delicious and the texture was on point. For those looking to save on your grocery bill (who isn't these days!) this meal if made with beef instead of tofu would have been double the price.

Ingredients:

3 cups shredded extra firm tofu (400g or 3/4 lb)

2 tbsps vegetable oil

1 tbsp soy sauce

1 tbsp taco seasoning

1 1/2 tsps cumin

650 ml jar (22 oz) salsa

1/2 cup BBQ sauce

1 cup kernel corn

1 medium onion, diced

1/2 red pepper, diced

1 tbsp vegetable oil

8 soft tortillas

1 1/2 cups shredded cheddar or Monterey Jack cheese

chopped red pepper, chopped tomatoes, fresh parsley or cilantro and sour cream or caesar salad dressing to serve

Gently squeeze the tofu and pat dry to remove some of the moisture, then shred it on a box grater. Toss with 2 tbsps vegetable oil, soya sauce, taco seasoning and 1/2 tsp cumin. Spread on a parchment line baking sheet and bake at 350°F for 25-30 minutes. Toss halfway through cooking time and sprinkle with 1 tsp cumin. 

While the tofu cooks, heat up 1 tbsp vegetable oil in a skillet and brown the diced onion and red pepper. When the tofu is ready mix it in a large bowl with the onion, red pepper, 1 cup salsa, BBQ sauce, corn and 1/2 cup cheese. Divide the mixture between the tortillas and roll them up. Spread a scant amount of salsa in a 13 X 9" baking dish (about 1/2 cup) and place the rolled tortillas in the dish.

Top with the remaining salsa and the rest of the cheese.

Cover the dish with foil and bake at 375° for 15-20 minutes, then remove the foil and return to the oven uncovered for 10 minutes.

Serve with your favourite toppings!

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Easy Crusty Buns

Crusty on the outside, chewy inside, ridiculously easy to make. And no knead! No way you say? Way, check it out!!

Ingredients:

2 1/2 cups flour

1/4 tsp instant yeast

1 tsp salt

1 1/4 cups warm water (110°F)

1 tbsp butter, melted (optional)

Combine the flour, yeast and salt then add the water. The dough will be sticky. Cover the bowl with plastic wrap and leave on the counter for 4 hours for the dough to puff up.

After 4 hours turn the dough out onto a well-floured counter. Using a scraper, fold the dough over on itself 12 times. Using only as much as 2 tbsp flour to keep the dough from sticking. Note: you can add a little dry basil and parmesan to the flour while folding. 

Cut the dough into 6 pieces. Pull and fold each piece over to form a ball. Tucking the seam underneath, place ball doughs on a parchment lined baking sheet. Cover with a dish towel on the counter for 40 minutes. The dough will not double this time.

Bake in a preheated 450°F oven for 25-30 minutes.

Melt butter and brush on the warm rolls as soon as they come out of the oven.

Then enjoy six beautiful crusty rolls!

Adapted from jennycancook.com

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