All posts by videojugfood

Oh you cheeky sausage

Happy British Sausage Week! Nope we’re not joking, this week really is dedicated to the humble banger, that porky bite that we all know and love. And it’s only when you think about it do you realise just how versatile they can be. You can have them for breakfast, dinner or lunch. The work on mini form as a fantastic canape, and when wrapped in pastry…..well! Oh and don’t forget the magic that happens when they’re put between two slices of bread!

food-fest-the-ultimate-sausage-sandwich.WidePlayer

However it’s when the weather turns chilly and Autumn sets in that I think sausages really come into their own recipe wise. What’s better than a warm sausage stew or sandwich when arriving inside from the cold. Below are some of our favourite banger-themed recipes for you to enjoy. Make sure you let us know what you think and what recipes you love!

1) Sausage and winter slaw baguette.

This slaw was so easy to make, using one carrot, one beetroot and one apple. Then just add some mayonnaise (or natural yoghurt if you’re trying to be a bit healthier), some lemon juice and seasoning. Now if you want to take it up a level add some lovely ruby coloured pomegranate seeds and same chopped up walnuts.

Sausage sand

The simply fry up your sausages, cut your baguette in half and assemble. A quite and easy recipe for friends and family.

2) Sausages and cider.

Yep this recipe involves two amazing ingredients, oh and bacon as well. So three amazing ingredients! This French inspired recipe looks fancy but can be rustled up in hardly any time at all. Chef Jonny Marsh shows you how to make it here.

3) Sausage tart

sausage antart

It was hard to chose which sausage and pastry recipe to include. Sausage rolls are obviously AMAZING! Many a hangover has been handled with one of these from Greggs. And sausage pies are also delish. But we’re a real fan of this sausage tart. Here’s how to rustle it up!

INGREDIENTS:
1 Spanish Onion, Thinly Sliced
2 Red Onions, Thinly Sliced
2 tbsp Olive Oil, Plus Extra to Drizzle
175g Caster Sugar
1 Clove of Garlic, Finely Sliced
250 g Fresh or Frozen Puff Pastry
6 Sausages Flour, For Dusting
1 Free-Range Medium Egg Yolk, Lightly Beaten

STEP 1: PREPARE ONIONS
Put the onions, shallots, olive oil and sugar in a large saucepan over a medium heat and cook for 20 minutes, without letting them brown. Add the garlic and allow to colour for a few minutes.

STEP 2: PREPARE SAUSAGES
Fry your sausages for 6-7 minutes until brown on the outside. Remove and put on a plate. Slice in half long ways.

STEP 3: PREPARE PASTRY & COOK
Roll out your puff pastry and place onto a baking tray lined with greaseproof paper. Brush with beaten egg yolk and cook for 15 mins.

STEP 4: FINISH
Remove from the oven and spoon over the onions leaving a border around the edges. Lay over the sausages and give it a drizzle of olive oil. Bake for a further 5 mins and serve.

The recipe is also up on our website if you want to watch it in action. Enjoy! And to find out more about National Sausage Week check out the website.

Eating Clean

Now here at Scoff (we’ve had a name change btw) we love our sweet foods. We also love our cheese and deep fried food. However, too much of a good thing can be a bad thing, and so, feeling slightly sluggish and full, we welcomed Tess Ward into our kitchen with her promise of making up some healthy and delicious recipes. She really didn’t disappoint!Radish and dill fattoush 2014-10-22 16.18.56

If eating clean makes you think of fairy liquid and sanitized work surfaces then let us introduce this concept to you. Eating clean simply means eating food that is fresh, not processed and full of vitamins and minerals rather than e numbers and preservatives. It’s a great way to eat if you’re intolerant to certain types of food and want to feel great inside. Tess’ recipes were all filling and packed with loads of flavour, including the dill and beetroot fattoush above. Some of the other dishes she rustled up included mouth-watering all spice Poussin, tuna fishcakes and a quinoa salad with cauliflower, almonds and apricots.

all spice chicken

Tuna fish cakes

cauliflower and quinoa

These dishes are all packed full of goodness and are easy to make. There’s no need for dehydrating, spiralizing and some of those other techniques, associated with eating healthy, which can be a total turn off. There was even steak on the menu!

Now we have to admit we’re never going to be able to turn our backs on the odd slice of cake or a nice burger and chips, but it was eye opening to discover how tasty and easy eating well can be. One of the recipes that  we’ll definitely be making up is Tess’ superfood smoothie. It’s a great way to start the day or to enjoy as a pick me up in the afternoon.

berry smoothie

To make you need

  • 2 cups frozen berries, Tess used strawberries and blueberries
  • 1 1/2 cup spinach or kale
  • 1 banana
  • 1/2 tsp vanilla extract
  • 1 tsp raw cacao, or cocoa powder
  • 1 tsp honey
  • 1/4-1/2 cup unsweetened almond milk
  • homemade granola, berries or nuts, to serve

To make it simply chuck everything in the blender and whizz until blended. Add a bit of extra milk if you need to loosen everything up in the blender. Then pour into your bowl or glass and top with the granola, berries or nuts. How simple is that? Kale is packed full of protein, fiber and Vitamins A and C, whilst the raw cacao is a healthier and more natural way form of cocoa powder, meaning you can still get a hit of chocolate without all the bad stuff. We’re sold.

Our new Eat Clean series will be starting on Nov 4 on The Tasty Tenner, our sister YouTube channel so stop by, have a look and let us know what you think!

And until then here’s Tess’ healthy raw chocolate salami recipe. Delicious!

Bake off fantastic & a blueberry traybake recipe

So that’s it. The 2014 series of the nations’ favourite The Great British Bake Off is over and done with. Congratulations Nancy! Congratulations to everyone on the show. Having filmed numerous bakes over the past few years we’re well aware just how easily things can go wrong and how often they refuse to behave themselves!

Pic from The Daily Mail

We’ve been lucky enough to have our own The Great British Bake Off finalist from the 2012 series, Holly Bell, into the video kitchen, becoming the new face of our Keep Calm and Bake series. Holly, who runs the popular blog Recipes from a Normal Mum, has wowed us with her cakes and shared so many handy tips and tricks we’re wondering how we ever baked without them!

Holly Bell

Here are just some of the yummy things she’s rustles up for us.

Chocolate Gnache Tart

A delicious chocolate ganache tart and peanut brittle.

Coffee and Walnut Cake

And a rather large coffee and walnut cake with Holly’s signature 7-minute frosting. By mixing the icing for this length of time Holly was left with a light and fluffy frosting that felt as light as air!

The recipes for both can be found on our website and on Scoff’s YouTube channel. And give it a few weeks and you’ll be able to find out how to make the ultimate Halloween party treat – witch cupcakes

Holly Bell witch cupcakes

Witch cupcakes

But until then let me leave you with a delicious recipe for a quite and easy blueberry and lemon traybake Holly whipped up. Take a look at it first….mhmmm yummy….!

Blueberry and Lemon Tray Bake

Ingredients:

  • 150g soft butter or margarine
  • 150g castor sugar
  • 100g self raising flour
  • 60g ground almonds
  • 1 tsp baking powder
  • 1 tbsp milk
  • 1 lemon
  • 3 large eggs at room temperature
  • 150g fresh blueberries
  • 150g icing sugar

To start preheat the oven to 180C/350F/Gas 4. Grease and line a 20 x 30cm tray. Beat together the butter, castor sugar, flour, almonds, baking powder, milk and zest of the lemon until light and creamy looking.

Pour the mixture into the tray and level with the back of a spoon. Scatter the blueberries over the top. Bake for 20 – 30 minutes until browned, risen and a toothpick comes out of the centre clean. Remove from the oven and set aside to cool on a wire rack.

Once cool mix the juice from the lemon with the icing sugar to make a thin glace icing – you may need more or less icing sugar depending on the size of the lemon and how much juice it yields. Drizzle over the cooled cake, leave to set and serve in slices.

And that’s it. How simple was that?! If you missed any of it just watch the video here.

Don’t forget to send us your pictures to @Scofffood and let us know what you think of the cake. Happy baking!

Cooking with Sam Stern

We ate a lot last week and we only have one person (apart from ourselves) to blame! And that’s Sam Stern.

Sam Stern

If you haven’t heard of Sam then where have you been? He’s only 22 year’s old and already has six cook books under his belt! That’s a lot of summer holidays spent cooking and writing!

We were lucky enough to have Sam at the Videojug towers for two days last week and boy was there some good food. Sam’s new series with us is aimed at all those people who are money or/and time poor, but don’t want to eat boring or unhealthy processed food. Some of the recipes soon to appear in the series include Asian-style aubergine burgers, creamy tarragon chicken thighs and dreamy cheese souffles.

Asian style aubergine burger cheese souffle

Creamy chicken thighs

We have to admit there were slight nerves as we waited for the cheese souffles to rise but our fear faded away as soon as Sam took the little beauties out of the oven. Golden, fluffy and standing proudly to attention, these were one of the stars of the day.

Another favourite dish was this Turkish flat bread with lamb, which was as colourful as it was tasty!

Turkish flat bread with lamb

Sam made up the dough for the flatbreads using just

  • 275g plain white flour
  • 1tsp cumin seeds
  • 225ml natural yoghurt
  • a pinch of salt

It’s a simple case of chucking everything into a bowl and working it all together until a soft dough was formed. Then on goes a clean tea towel over the bowl and the mixture can be put to the side while you crack on with the lamb.

Turkish flat bread with lamb

Next up, fry 250g of lamb mince until brown and then drain it to get rid of the fat. It ‘s then a case of frying a finely chopped small onion in a pan with some olive oil for 5 minutes. Next in is a crushed garlic clove, 2 pinches of cinnamon, 3/4 tsp of mixed spice. Cook for 2 mins before adding the meat and a good handful of pine nuts, and stir everything together over the heat for 1 min.

The final step before assembling the dish is to divide up the dough, roll it out into a kind of circle shape (of a shape of an island if you’re Sam!) and then fry in a hot pan until both sides start to brown. Remove from the heat, spoon over some hummus, top with a few spoonfuls of the lamb mixture and then top with some chopped coriander, red onion and tomato. And there you have it….a delicious Turkish flat bread with lamb.

Turkish flat bread with lamb

The video will be up in a few weeks on The Tasty Tenner channel so make sure you don’t miss it, and of course send us your pics if you make it up to @TheTastyTenner or @Videojugfood. You can also find this recipe in Sam’s Student Cookbook and many more in his five other books! But before that if you’re looking for another quick yummy recipe to enjoy with flat bread by Kate Gowing.

 

 

 

BBQ’ing with Barry

This happened last week….

Barry Lewis BBQ

Our camera man George grew a pineapple head! The rest of the pineapple got used up by YouTube sensation Barry Lewis in this delicious dessert, which he rustled up as part of our new BBQ series.

grilled pineapple

Amazingly the weather was particularly unBritish and was actually nice for our first bbq shoot with Barry, last week. Sadly though we weren’t in a park or on the beach grilling up some treats but in our very glamorous Videojug carpark!

Barry Lewis

If you haven’t checked out any of Barry’s recipes before you can find them on his great YouTube channel My Virgin Kitchen and on our YouTube channel too. On the menu for this shoot was the grilled pineapple with a mojito cream pictured above, cheesy spiced corn, grilled mackerel and a potato and pea salad. Here are the results.

corn on the cob bbq bbq grilled mackerel

We’d never tried cheesy corn before but it was delicious. First Barry wrapped up the corn in tin foil and whacked it on the BBQ, turning it regularly for about 5-7 mins until it was beginning to char on the outside. Then he rolled each of the four ears of corn in butter until it was melting all over it. We hopefully got some good “this is M&S food” style shots of that! Next came the extra flavouring, as Barry sprinkled over smokey paprika, chilli powder, grated Parmesan and desiccated coconut, which added a subtle sweetness to the corn. We rather messily gobbled them up with some people suffering more from the chilli powder than others!

pea and potato salad

This potato salad was also a hit and because of the absence of mayonnaise is a healthier alternative to the classic version. The freshness makes it a great accompaniment to burgers and all that heavy BBQ food. To make it all you need is

  • 4 desiree potatoes, peeled, cut in 2cm cubes
  • 150g fresh peas
  • 2 sticks cerlery, sliced
  • 60ml olive oil
  • Salt & pepper
  • 60ml lemon juice
  •  1 tbsp chopped fresh parsley

First up cook potatoes in a saucepan of boiling water for 10-12 minutes, adding peas in the last 5 minutes of cooking or until tender then drain. We did this on the BBQ but it works just as well and a bit quicker on a stove.

Then plonk the potatoes, peas and celery into serving bowl. In a small bowl whisk together olive oil and lemon juice. Season with salt and pepper to taste and pour dressing over potatoes, peas and celery and gently combine. Sprinkle with parsley and toss through.

We hope you enjoy the recipes and check them out once they’re up on Videojugfood. The first one will be up on July 19 so make sure you watch it!

And as always, until then here’s another tasty BBQ reipce for you from our fantastic chef Rich Harris.

 

White chocolate raspberry cups

Check out these little beauties!

2014-07-01 17.27.40-2

Yum yum yum. These are white chocolate raspberry cups- a tasty little nibble, ideal for the summer. Imagine serving these up at your garden party or bbq. They look good, taste good and the best bit is that they’re really easy to make.

Using wonton wrappers means there’s no need to faff around making pastry and they are more solid once baked than filo pastry.  However, having now made them I’d advice folding down the pointy edges as they can be a bit sharp. No one wants to poke someone’s eye out with their dessert now do they.

So first things first. Grease up a cupcake tin and carefully mould your wonton wrappers into each hole. We used 2 overlapped to create a solid basket. Whack these in a preheated oven at 175C for 7ish minutes or until golden brown and then leave to cool. First job done!

white chocolate raspberry cups

While the wrappers cool down you can get on with the filling. To make this melt together 150g white chocolate with 65g of mascarpone in a bowl over a pan of simmering water. I know you all probably already know this but it’s important to make sure the bottom of the bowl isn’t touching the water, when melting chocolate. Especially white chocolate as it burns really easily.

white chocolate raspberry cups

Once all the chocolate has melted and has combined with the mascarpone, take the bowl off the heat and mix in the rest of the mascarpone and then whisk in the double cream.

white chocolate raspberry cups

Once everything is whisked together and you have a creamy, smooth mixture, spoon it carefully into your cooled wonton cups and pop a raspberry (or any other berry you fancy that’s small) on top! Now whack these into the fridge for a couple of hours to set.

white chocolate raspberry cups

And while you wait you can always test the mixture by dipping any left over raspberries you might have into it. We might have done this a little bit….(or until we felt sick).

Just before you’re ready to serve them take them out of the fridge and top with some white chocolate curls and a sprinkling of icing sugar and they’re ready to go!

white chocolate raspberry cups

Camera man Tom got a bit shy while taking pictures of them….

white chocolate raspberry cups

But we got some good shots before they all got gobbled up!

2014-07-01 17.27.40-2

I hope you like them. Here’s the full list of ingredients you’ll need to make 12.

  • 24 wonton wrappers
  • 150g white chocolate, plus extra to serve
  • 200g marscapone cheese
  • 125ml double cream
  • Rapsberries
  • icing sugar for dusting

Let me know what you’d do differently, or if you take any pictures of the ones you make send them over to @VideojugFood. The recipe will be up online later this month.

And here’s another raspberry recipe until then!

 

Sweet potato nachos

Now nachos are awesome and are the best thing to devour when you’re hungover or have had a few! One thing they are not is healthy! However these sweet potatoes nachos are slightly better for you than the normal version and are pretty darn tasty. And they look pretty too!

Image

We piled these ones with black beans, low fat cheddar, tomatoes, onion, yoghurt and homemade guacamole but you can add whatever you fancy including sweet corn, gherkins, peppers and even chicken or pulled pork. To begin with give your sweet potatoes a quick wash and then using a sharp knife or a mandolin slice your potatoes into thin discs.

Image

You then need to add the flavour. We used coconut oil but you can use vegetable or olive oil if it’s easier to get your hands on. Pour about 2 tbsp of the oil over the potatoes and then add 1 tbsp of paprika, 2 cloves of crushed garlic, a large pinch of salt, a good grind of pepper and mix.  Get your hands stuck in there if you want to give them a really good coating. Lay your seasoned potatoes in a single layer on baking trays lined with baking parchment.

Image

Pop these into your preheated oven set at 170C and bake for 15 minutes before turning then over and leaving then for another 15-20 minutes. You want them quite crispy so leave them in until the potatoes are crisping up. At this point chuck on your cheese. Now if you want to keep with the healthiness then go for low fat cheddar or if you feel like you’re being virtuous enough then go for the normal kind. Spoon over some black beans in water and then pop the tray back into the oven for 5-7 minutes until the cheese has melted.

sweet potato nachos

And then it’s time to slap on those toppings. The more things the better I think. Especially as adding lots of veg will only bump up the goodness of this dish. I always think you need some dips  with nachos so we went for low fat yoghurt to keep with the health element and then some homemade guacamole, but you can add just pieces of chopped avocado if you haven’t got the rest of the ingredients around. Or just get shop bought.

sweet potato nachos

And then your nachos are ready to eat. And you definitely want to get them while they’re hot. Funnily enough it was the boys who gobbled most of these up, which I took as a good sign as normally anything health-related gets sniffed at in this office.

sweet potato nachos

So there you have it our version of sweet potato nachos. We hope you enjoy and let us know what toppings you decide to go for. Pics as always to @videojugfood. And if you’re looking for more sweet potato recipes then check out these chips! Until next time….

Sunshine on a plate- filming with Nina Parker

Today marks the launch of our new chef Nina Parker’s first cook book Nina St Tropez, which is full of dishes inspired by the South of France. To tie in with the book we’ve been filming a summer series with Nina, full of yummy, fresh and colourful recipes.  Having completed our first day of filming with Nina last month, we returned this week to film the final four dishes, one of which included these delicious raspberry and passion fruit tarts.

Raspberry and passion fruit tart

Nina has worked in some of the best restaurants in London including The Dorchester, The Ledbury and Locanda Locatelli, before becoming head chef in 2011 at  renowned London gelato shop Gelupo. A year later she decided to go it alone, starting up her own food company selling ice cream at festivals, creating cakes for all occasions and catering for special events.

Nina Parker

On our first filming day with Nina we were treated to orange polenta cake, citrus chicken, salade nicoise and an onion tart. This time it was risotto balls, a warm goats cheese and fig salad, crab pasta and the beautiful fruit tarts above.

The salad was first up and set the bar high. We’d never tried fried goats cheese before but it added a beautiful crisp outside to the cheese, which was served with toasted hazelnuts, salad leaves and juicy figs. The flavours were brought alive by a wonderful honey dressing to finish. This is one salad which we will be making at home for a long time to come.

goats cheese salad

The fried theme continued with the risotto balls ,which were turned golden and crispy in a frying pan with just a touch of olive oil, a squirt of lemon and a sprinkling of thyme. This dish is such a good appetizer to serve at parties, and is also a great way to finish up any left over risotto you have.

risotto balls 2014-06-03 15.06.06

If you’re looking for a new pasta idea then we’d definitely recommend Nina’s crab pasta, which is ready in the time it takes to cook the pasta! It involves ginger, crab meat, lime juice and cherry tomatoes. You definitely want the small tomatoes and not ones the size of your head (or at least Tom the cameraman’s head). What a monster (the tomato we mean).

2014-06-03 12.57.26

And then finally we were on to the tarts. While not being the quickest thing to make you can make up most of the steps in advance and then all you have to do is bring the dish together when you’re ready to serve. The homemade pastry included icing sugar and poppy seeds, giving it a great taste and look.

2014-06-03 17.10.20

They are then filled with a creamy mixture containing 1 free range medium egg yolk, 25g caster sugar, 250g mascarpone and 1 tsp of orange-blossom water. And to finish you just have to top the filling with some raspberries, a few tsps of passion fruit and a sprinkle of icing sugar. These are such a perfect dessert to serve up at a summer dinner party or to enjoy over a cup of tea in the garden when the sun is shining.

raspberry and passion fruit tarts

Yum yum. The recipe will be up on our website and on our YouTube channel in the next few weeks. But until then here’s another yummy  tart recipe, this time by talented chef Tess Ward.

 

 

 

 

Going World Cup crazy with My Virgin Kitchen

The World Cup is just under a month away and we’re getting excited. The boys in the office are spending their lunch times working on their sticker books like 12 year olds rather than the respectable business men they are (ahem!), and talk is underway about where people are going to watch the games. We couldn’t let the occasion go without  marking it on Videojug Food and Drink and so last week we welcomed Barry Lewis back from My Virgin Kitchen to create our Good Food Good Times World Cup Special series.

Image

The series will see Barry cooking up recipes from countries around the world over the next 8 weeks, including  Brazilia hotdogs, Italian calzone, Australian meat pies and Spanish omelette. How yummy do these all look!

Image Image Image

It was great fun researching and trying out the different dishes from around the world. The most unusual ones we decided were the Brazilian hotdogs, which apparently can feature mash potato and mince, and the Dutch dish slavinken, which is mince wrapped in bacon. However, the Videojug crew were happy to give everything a go…and pretty much demolished every dish Barry created.

Image

Knowing Barry’s love for dressing up (check out his old lady Jaegerbomb trifle video) we couldn’t resist getting him to don a few costumes for the series. As well as a few football shirts, we managed to get poor Barry into some great Australian and US get ups, and try out his scootering skills on cameraman Oscar’s Lambretta.

Image

Going kangaroo crazy…

Image

It was a long drive from Naples to Kings Cross

Image

God Bless America!

The series starts this week on Videojug and next week on our YouTube channel. As well as the recipes mentioned above there’s also good old English toad in the hole, sloppy Joes and Mexican tacos. Make sure you check it out, leave comments and send us your pictures to @videojugfood.

And if you haven’t checked out any of Barry’s first series with us then make sure you take a look now!

 

 

Raspberry and Yoghurt cheesecake

Now let me get this straight from the start, just because there’s yoghurt in this cheesecake it doesn’t make it healthy. It does make it fricking good though and I guess slightly more virtuous than double cream or condensed milk or what not. And the yoghurt and the raspberries do give this cheesecake a lovely summery taste, perfect now the weather is getting better in old Blighty!

Image

What I love about this cheesecake is that the biscuity base is not just to be enjoyed at the bottom of the cheesecake, but around the sides as well. Yum! To make the base you need to blitz 300g of digestive biscuits until they become fine crumbs and then mix in a large bowl with 90g of melted butter. Once the butter and crumbs are all incorporated press them into your 20inch spring form tin using your knuckles, working the biscuits up the sides. Pop into the fridge and leave to chill while you get on with your filling.

2014-05-16 17.28.15 2014-05-16 17.32.10

For the filling start by mixing together your cream cheese and sugar. I used an electric hand whisk to make my cheesecake, but you can make it up by hand no problem.

Image

Next add your plain yoghurt and stir in. Add your eggs one at a time, making sure the first one is fully incorporated before adding the second. Add the zest of one lemon and two tbsp of flour and give it another thorough mix. And now comes the second main bit of the cheesecake; the raspberries! Yum yum yum. Raspberries always remind me of my mum who buys a packet every week without fail and gets annoyed if anyone touches them. I guess I’ve always seen them as quite a treat and something a bit special, probably because I hardly ever got to eat them at home unless my mum was feeling generous or there’d been a special deal on them at Sainsbury’s that week so she’d got extra!

Image

Just to let you know you need more raspberries than the amount that are in the picture but I’d already thrown most of them into the mixture before I remembered to take a picture. You need the raspberries to be slightly crushed so they release some of their lovely juices and get spread out throughout the cheesecake. You can either do this by crushing them with a fork in the mixture or give them a squidge with the back of the fork in a separate bowl before adding them in.Then you simply just pour the mixture into the chilled base and pop it into your preheated oven for 50mins to 1 hour.

Image

Then just turn off your oven and leave the cheesecake inside to cool down before popping it into your fridge and leaving it to chill for a couple of hours. I admit this isn’t the quickest dessert to make but it’s very much worth the wait. It’s such a yummy cheesecake and your friends will love you for making it up for them!

Image

Image

Ingredients

  • 300g digestive biscuits
  • 90g butter
  • 400g cream cheese (at room temperature)
  • 150g caster sugar
  • 100g Onken yoghurt
  • 2 eggs
  • Zest of 1 lemon
  • 2 tbsp plain flour
  • 200g raspberries

Hope you guys enjoy and don’t forget to send us your pictures to @videojugfood. And as always here’s a little video of another great recipe using yoghurt for you guys to enjoy!