SQUEAKY BEAN ROAST CHICKEN CLUB // RECIPE

Thank you to Eden Green PR for the following content

Recipe for Vegan Roast ‘Chicken’ Club Sandwich

Makes 1 large sandwich (serves 1-2) 

Ingredients: 

  • 1 pack of Squeaky Bean Roast Chicken Flavour Slices 
  • 1-2 slices of Squeaky Bean Ham Style Slices
  • 1⁄4 avocado, sliced 
  • 1 slice of vegan cheese 
  • A few leaves of lettuce or rocket salad 
  • 1 tomato, sliced 
  • 1 red onion, sliced 
  • A spoonful of tomato ketchup 
  • A little oil for frying 
  • 2 large slices of wholemeal bread 

For the vegan ‘honey’ mustard sauce: 

  • 2 tbsp vegan mayo 
  • 1 tbsp maple syrup or agave syrup 
  • 1 tsp yellow mustard 
  • 1 tbsp apple cider vinegar 
  • 1⁄4 tsp black pepper 

Method:

  1. Start by slicing your red onion and placing it into a non-stick pan over medium heat alongside a little oil. Cook for a few minutes, stirring regularly until the onion softens. 
  2. In the meantime, mix up your ‘honey’ mustard sauce in a small bowl. Whisk until smooth. 
  3. Once softened, remove the onion from the pan and set aside. Place 1-2 pieces of Squeaky Bean Ham Flavour Slices into the pan and allow it to cook for 1 minute, flipping halfway through. 
  4. Assemble your ‘chicken’ club sandwich! Start with a layer of sauce, add on the avocado and top with the vegan cheese slice. To get your cheese extra melty, place it under the grill in your oven for 1-2 minutes. 
  5. Place the sliced tomato onto the cheese, add a little more of the sauce, then top with a generous serving of the Squeaky Bean Roast Chicken Flavour Slices. Spread tomato ketchup onto the top slice, add the cooked ham slice, the red onion & finish off with the lettuce leaves. Spread the remainder of the ‘honey’ mustard sauce onto the second slice before placing it on top. 
  6. Slice the sandwich in half and enjoy! 

KENTISH COBNUT // RECIPE

Thank you to Watts Farm for the following content

Recipe: Watts Farms Roasted Beetroot, Goat’s Cheese & Cobnut Salad

This roasted beetroot salad can also be adapted as we move through the season and you can substitute squash for beetroot.

Ingredients:
2 dozen cobnuts (https://shop.wattsfarms.co.uk/products/fresh-kentish-cobnuts-500g?_pos=1&_sid=d3ad35dfa&_ss=r)
Beetroot
200g goat’s cheese
Salt and pepper
1 tsp honey
1 tbsp red wine vinegar
½ tbsp balsamic vinegar
5 tbsps cobnut oil
Chopped chives

Method:
– Wrap your fresh beetroot in foil and roast in the oven for two hours on a medium heat.  If you are going for squash then cut the squash in to quarters, drizzle with a little oil and roast for 30 minutes (or longer if large) at 180 degrees.
– Mix the honey, red wine vinegar, balsamic and cobnut oil together.
– When the vegetables are roasted, peel them when warm and serve with goats cheese and drizzle with the dressing. Finish with salt and pepper. 
– Shell your cobnuts.
– Toss the dressed beetroot with the salad leaves, crumble over the goat’s cheese and top with the chopped cobnuts and chopped chives.

Where to buy Kentish cobnuts: www.shop.wattsfarms.co.ukCobnut trees: https://www.walnuttrees.co.uk/shop/kentish-cobnut-trees/pot-grown-kentish-cobnut-trees

CHEESECAKE CREATIONS // PRODUCT REVIEW

During lockdown, we were very lucky to receive some delicious cheesecakes from the lovely lady that is Heather. Heather very kindly put together a trio of cheesecakes for us, which comprised up of the following flavours;
– Mint Aero
This was the lightest of the trio, the cheesecake had a lovely zing to it & wasn’t overwhelming with minty-ness. This was also gorgeously decorated – a real eye-catching piece with the bright green colouring.
– Millionaires Shortbread
This was I would say probably the richest in taste, & was the household favourite. Again, gorgeously decorated! Simple, but looked absolutely stunning.
– Fudge Brownie
This one was my personal favourite, as it was rich but wasn’t too sickly – fudge is one of my favourite things! I also really liked that this sort of had the overload-vibe, the type which you don’t want to cut into & fall apart!

The cheesecakes were very rich & intense – we shared 3 small cheesecakes between 4 people, & there truly was more than enough. A little really did go a long way. That being said, this is good in that you get value for money, also with little to no waste at all. If you’re a bigger eater, the cheesecakes are also available full size. I would hands down buy these over shop-bought cheesecakes any day. The flavours offered a lot more depth, & were much more fresher-tasting. I would go as far as to say they are by far the best sweet treat we’ve tried to date (& there has been a lot through this pandemic!)

Not only did the cheesecakes taste amazing, but the detail & presentation was outstanding, the cheesecakes were showpieces in themselves! They’re definitely the sort of thing you don’t want to stick a knife in & ruin.

A huge factor too that made a difference was that not only were the cheesecakes beautiful as well as scrumptious, but Heather also provided fab customer service – there was clear communication throughout, which I think is highly important & really goes a long way. Heather was very clear, & kept us updated on what was going on throughout the process, from getting in contact, discussing flavours, making the cheesecakes & delivering, as well as after!

I’ve been following Heather’s page for a while now, keeping an eye on what she’s been making, & there are some amazing looking bits on there – my favourite now being the savoury cheesecakes – if you are a cheese lover (like me) then that is something you need in your life!

Thank you so much to Heather for allowing us to try these gorgeous desserts – we enjoyed each & every crumb!

KELLY BRONZE TURKEYS // CHRISTMAS LEFTOVER IDEAS – BOXING DAY TURKEY WRAP

Thank you to Belle PR for the following content

Paul Kelly’s Boxing Day Turkey Wrap

Ingredients

  • Brussel sprouts
  • Mayonnaise
  • Tortilla wraps
  • Leftover stuffing
  • Leftover KellyBronze turkey (and skin)
  • Kellybronze hot cranberry jelly

Instructions

  1. Preheat the oven to 180 degrees.
  2. Lay the cooked turkey skin flat in a baking tray and cook in the oven for approx. 10 minutes or until crispy.
  3. Grab a wrap and spread the mayonnaise and cranberry sauce in the centre. Add the brussel sprouts, turkey, stuffing and once crisped, the delicious turkey crackling.
  4. Fold over one side of the wrap, followed by the bottom and finally roll over until the filling is fully enclosed.
  5. Slice in half and enjoy!

SACLA // PRODUCT REVIEW

At Essex Foodies we have recently been lucky enough to be gifted with a small selection of rich & tantalizing Italian ingredients from the team at Sacla – a massive thank you to Sacla for getting these out to us!

In our package we received the following;
– ‘Nduja pesto
– Red pepper pesto
– Truffle pesto
– Tomato & olive intenso pasta sauce

We are of course looking forward to trying each ingredient out & sharing our creations with you. Keep a look out to see what we will be pairing each ingredient up with.

#AD #GIFTED