Foodshoots Blog

With Winter upon Us

As winter is on its way thought you may like to try one of Paul’s Guinness recipes, a very taste Pork, Guinness & Potato Pie, hope you enjoy!!

Pork, Guinness & Potato Pie

A good-looking dish – layers of meat, root vegetables & sliced potatoes braised in herb infused Guinness and served with sautéed apples

Preparation: 20 minutes

Cooking: 1 hour 25 minutes

Serves 4

2 large waxy potatoes, peeled & finely sliced (Desiree or Wilja are perfect)

500 g (1 lb) pork tenderloin

1 large onion, finely sliced into rings

3 large carrots, peeled & finely sliced lengthways

1 heaped tablespoon finely chopped mixed fresh sage & parsley

350 ml (12 fl oz) Guinness

150 ml vegetable stock

1 tablespoon Dijon mustard

1 large cooking apple (Bramleys are ideal)

25 g (1 oz) butter

1 heaped tablespoon brown sugar

Pinch of cinnamon

Salt & black pepper

Lightly oil a rectangular baking dish about 10cm (4 inches) deep. A large pate dish is perfect for this. Place overlapping rings of potato around the sides and base of the dish to cover. With a very sharp knife cut the tenderloin in half and then slice each half lengthways as thinly as possible. Divide the slices into 3 batches and lay 1/3rd of the slices over the potatoes in the base. Cover the pork with rings of onion and then long thin strips of carrot. Season well with salt and pepper and sprinkle some of the chopped herbs over the carrot. Repeat with two further layers of the potatoes, the tenderloin, the onion rings and the carrot strips, seasoning after each layer as before. Finish with a final layer of potatoes, which should bring the contents nearly to the top of the dish.

Preheat the oven to 180∞C (350∞F) Gas Mark 4.

In a saucepan mix the Guinness with the stock, the mustard and warm gently. Add the remaining chopped sage and parsley. Season well. Bring to a rolling boil and reduce by half. You will have a thick, textured sauce.

Pour the sauce over the pork and vegetables in the baking dish. Cover and cook in the oven for 45 minutes, then remove the lid and cook for a further 25 minutes to brown the top.

While this is cooking peel, core and slice the cooking apple. Heat the butter in a small frying pan and when it just starts to bubble slide in the apple.

Sprinkle with the sugar and a pinch of cinnamon. Cook the apples for about a minute each side and serve just crisp in a row on top of a hearty slice of pork, Guinness and potato pie.

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Paul Hartley Recipe’s

STICKY CHICKEN KEBABS

In a large shallow dish mix together the honey, ketchup, Worcestershire sauce, mustard, vinegar and Tabasco and then season with salt and pepper.

Cut the chicken breasts into cubes of approximately 3cm and add them to the bowl with the marinade mixture and keep turning them with a spoon until all

the chicken is well coated.

Cover with cling film and leave to marinate for 1 hour. (You can alternatively leave in the fridge overnight)

You can either fire up the barbie or pre-heat a griddle or skillet.

Thread all the chicken pieces equally onto the skewers, keeping as much of the delicious marinade on them as possible.

Cook for 5–6 minutes turning on all sides as you go. Check that the chicken is thoroughly cooked before serving 2 kebabs arranged like crossed swords

on a bed of parsley-flecked white rice.

Chunks of chicken with honey, mustard and tomato ketchup – sticky!

SERVES 4

2 tablespoons runny honey

2 tablespoons Heinz Tomato Ketchup

1 tablespoon Worcestershire sauce

1 heaped teaspoon Dijon mustard

1 tablespoon cider vinegar

Few dashes of Tabasco sauce (according to taste)

Pinch of salt and a good grind of freshly ground black

pepper

4 skinless free-range chicken breasts

You will need 8 bamboo skewers pre-soaked in water

to stop them blackening during cooking.

All of Pauls Books are available at www.foodshoots.co.uk Amazon and all Good Book Stores. – ENJOY!!

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Paul Hartley Recipes

CINNAMON GIINGERBREAD HEARTS

Did Elvis Presley sing about gingerbread hearts? You

will when you’ve made these.

MAKES 15–20 HEARTS

300g plain flour, plus extra for kneading

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground ginger

11/2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

60g softened butter

100g caster sugar

6 tablespoons Lyle’s Golden Syrup

1 egg yolk

 

Preheat the oven to 180C/350F/Gas 4.

Sieve the flour, salt, baking powder and spices into a bowl.

In a larger bowl beat together the butter, sugar and syrup until you have a stiff but creamy mixture.

Add the egg yolk and beat really well. Now gently blend in the flour mixture until you have a firm dough.

On a well floured board, roll out the dough to about 1cm thick.

If it feels too sticky add extra flour so that you can knead the mixture into a fairly firm dough. Chill for 30 minutes.

Using a heart shaped biscuit cutter cut out as many as the dough will allow.

Re-roll the dough to use up the remainder for more hearts.

Place them on a greased baking tray, allowing 2–3cm between each biscuit, as they will expand,

and cook in the centre of the oven for 8–10 minutes until just golden.

Cool on a wire rack and then store in an airtight container.

These biscuits are delicious served with Baked Apples with Prunes in Cinnamon Syrup (page 8).

At Christmas time it’s great fun to hang these on the tree.

As the hearts are just beginning to cool carefully pierce a hole through with a skewer near the top of the biscuit,

wide enough to squeeze a thin ribbon through.When cool you can hang them on the Christmas tree

This recipe is from the Tate & Lyle Cook Book and can be bought from www.foodshoots.co.uk Amazon and all good book stores. -Enjoy!!

 

 

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Food Advertising

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Contact details are on the web site www.foodshoots.co.uk

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Mediterranean style Salad

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Thought I would bring some colour into what otherwise can only be describes as a very DULL bank Holiday Monday, nothing new here though, still if you wanted to cheer yourselves up a bit why not make something similar was it down with a nice dry crisp bottle of white wine and smile the day away.

Foodshoots aiming to bring a smile to everyones faces even on a dull day.

Would you like great Food Images for your business if so get in touch we can make your images look good enough to eat!!

(Reasonable Rates but Great Quality)

www.foodshoots.co.uk

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Paul Hartley Recipes

SMOKED CHICKEN CAESAR – From The Lea & Perrins Worcester Sauce Cook Book by Paul Hartley

 

For the salad 1 oakleaf lettuce 1 cos lettuce 1 clove garlic, finely chopped 1 teaspoon Dijon mustard 1 teaspoon Lea & Perrins Worcestershire Sauce 1/2 teaspoon anchovy paste 1 tablespoon freshly squeezed lemon juice Freshly ground black pepper 2 tablespoons olive oil 50g Parmesan cheese 4 smoked chicken breasts For the croûtons 2 slices good white bread, crusts removed 2 cloves garlic, finely diced Good drizzle of olive oil.

Pre-heat the oven to 200C/400F/Gas 6.

 

Wash and dry the lettuce leaves and tear them into bite-sized pieces. In a large bowl put the garlic, mustard, Worcestershire sauce, anchovy paste, lemon juice and pepper and whisk the ingredients together. Slowly add the olive oil (must be at room temperature) whisking all the time until the dressing begins to thicken. Add the torn lettuce leaves and toss the whole lot together to coat the leaves. Grate the Parmesan cheese over the salad, reserving a few slivers shaven off with a potato peeler for the finishing touch. Toss the salad once more. Pile the salad equally onto four serving plates. Cut each chicken breast into 6 or 8 diagonal slices and arrange on top of the dressed salad leaves. To make the croûtons, cut the bread into 2cm cubes and scatter on a baking tray with the garlic. Drizzle with the olive oil and turn the whole lot a few times to mix. Put the baking tray in the hot oven for 4-5 minutes until crisp and golden – do keep an eye on them as they can turn quite quickly. Finish the salad by topping with the crispy croûtons and reserved Parmesan shavings.

SERVES 4 –  ENJOY!!

How about a nice Oaky Chardonnay to wash it down with, simply superb.

Paul Hartleys Iconic Cook Books can be bought from www.foodshoots.co.uk Amazon and all good Book Stores

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Paul Hartley Recipes

Pan-fried prawns with Vimto and soy

Chosen especially for this Bank Holiday Weekend hopefully some good weather, a good bottle of crisp dry white wine, Sauvignon Blanc as an example, and enjoy!!

SERVES 4 AS A STARTER

1 tablespoon Vimto squash

1 teaspoon dark soy sauce

2 teaspoons lime juice

2 tablespoons sweet chilli dipping sauce

1 teaspoon fish sauce

1 tablespoon runny honey

1/2 teaspoon Chinese five-spice

1 tablespoon sesame seeds

250g raw king prawns

4 iceberg lettuce leaves, to serve as shells

In a small bowl mix together the Vimto squash, soy sauce, lime juice, sweet chilli, fish sauce, honey and five-spice.

Toast the sesame seeds in a small dry frying pan until golden and set aside.

Put a large frying pan or wok over a medium heat and pour in the spicy Vimto sauce.

Add the prawns and cook for 3–4 minutes, moving them around in the sauce until they are pink and fully cooked.

Arrange the lettuce leaves on four warmed plates,

divide the prawns and sauce between them, and

sprinkle with the toasted sesame seeds.

This recipe is from Paul’s latest edition of his iconic series of recipes, The Vimto Cook Book which can be bought at www.foodshoots.co.uk Amazon and all good Book Stores.

 

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Paul Hartley’s Recipes

Sticky Chicken Kebabs

SERVES 4

2 tablespoons runny honey

2 tablespoons Heinz Tomato Ketchup

1 tablespoon Worcestershire sauce

1 heaped teaspoon Dijon mustard

1 tablespoon cider vinegar

Few dashes of Tabasco sauce (according to taste)

Pinch of salt and a good grind of freshly ground black pepper

4 skinless free-range chicken breasts

You will need 8 bamboo skewers pre-soaked in water to stop them blackening during cooking.

In a large shallow dish mix together the honey, ketchup, Worcestershire sauce, mustard, vinegar and Tabasco and then season with salt and pepper.

Cut the chicken breasts into cubes of approximately 3cm and add them to the bowl with the marinade mixture and keep turning them with a spoon until all the chicken is well coated.

Cover with cling film and leave to marinate for 1 hour. (You can alternatively leave in the fridge overnight)

You can either fire up the barbie or pre-heat a griddle or skillet.

Thread all the chicken pieces equally onto the skewers, keeping as much of the delicious marinade on them as possible. Cook for 5–6 minutes turning on all sides as you go.

Check that the chicken is thoroughly cooked before serving 2 kebabs arranged like crossed swords on a bed of parsley-flecked white rice.

Chunks of chicken with honey, mustard and tomato ketchup – sticky!

Paul Hartley’s Recipe Books can be found on the www.foodshoots.co.uk web site, Amazon and all good Book Shops

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Paul Hartley’s Recipes

Seared Beef and Bean Sprout Wrap – From The Marmite Cook Book

SERVES 2

150g rump steak, thinly sliced

1/2  red pepper, cut into strips

1 tablespoon sesame oil

1 teaspoon Marmite

1 pack beansprouts

2 Chinese pancake wraps

Firstly put two plates in the oven to warm. Put the beef and the red pepper into a bowl.

Add the sesame oil and Marmite and mix all together roughly so that the meat and the pepper become well coated.

Heat a wok or frying pan to a high heat and add the mixture, cooking quite quickly to sear the ingredients and to just cook the beef.

At this point add 2 handfuls of beansprouts and toss it all together for 2 minutes.

Place a Chinese pancake on each warmed plate and then pile on the steak, beansprouts and peppers.

Wrap up the pancake and devour immediately.

 

All of Paul’s Books are available from the Foodshoots Web Site, Amazon and all good Book Stores.

 

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Strawberry Daiquiri

The Strawberry Daiquiri what a way to spend a splendid summer’s evening on the patio with friends watching the sun go down,

this image should make anyone’s mouth water, simply a fab summer cocktail – Enjoy!!

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