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Mike's Shepherd's Pie | Fleur & Mike
 
05:37
You asked us to make it, so this week, we proudly present Mike's world famous Shepherd's Pie! Together with Sous-chef Fleur, they show us how to make this great British classic. How do you make Shepherd's Pie? Do you have a secret ingredient? Let Fleur and Mike know below in the comments. Watch new 'Food With Fleur & Mike' episodes every Wednesday. Each week they will try to recreate a popular recipe for the very first time, and also show us some of their favourite dishes. What else what you like to see Fleur and Mike cook? Keep on letting us know in the comments and we will pass on the best, funniest and most challenging requests to the guys! Mike will try (almost) anything! Full recipe instructions... Serves: 4 Ready in: 1 hour 15 minutes Prep time: 15 mins Cooking time: 1 hour Ingredients: 1kg Jersey Royal new potatoes 50g unsalted English butter by Sainsbury's 1 table spoon olive oil by Sainsbury's 1 onion, sliced 2 garlic cloves, peeled and crushed 1 x 500g pack British lamb mince by Sainsbury's Small glass red wine Carton of 'Italian chopped tomatoes in tomato juice' 390g 1 tea spoon gravy powder 1 sprig rosemary 350g of frozen So Organic peas 75g of Basics grated cheddar Method: 1. Heat the olive oil in a large pan over a medium heat. Add the onion and garlic and cook for 5 minutes until softened. Add the mince and cook, stirring, for 10 minutes until browned. Add the red wine, the chopped tomatoes, gravy and rosemary. Season with salt and pepper and simmer. Finally add the peas. 2. Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 10 minutes until tender. Drain and mash with the butter. Season with freshly ground black pepper and set aside. 3. Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4. Spoon the beef mixture into a large oven proof dish. Top with the mashed potato, cheddar cheese and bake in the oven for 20-25 minutes until golden and bubbling. 4. While the pie is cooking, steam or boil accompanying vegetables until tender. Drain and serve with the shepherd's pie. More Fleur & Mike recipe videos: http://goo.gl/zud9Qy Subscribe for weekly Fleur & Mike episodes plus Sainsbury's How-To tutorials: http://www.youtube.com/subscription_center?add_user=homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: https://plus.google.com/+sainsburys More great recipes and inspiration here: http://inspiration.sainsburys-live-well-for-less.co.uk/ #FoodWithFleur
Views: 89811 Sainsbury's Food
Poached Eggs Four Ways | Fleur and Mike
 
05:15
A well-poached egg is one of life's simple pleasures. But they're harder to pull off than you might think, so we asked Fleur and Mike to test four different methods. Fleur takes a shot a shallow poaching and using a rubber pod. Mike goes traditional with the vinegar swirl and the braver cling film and mug technique. Who do you think made the best eggs? Is there an even better way to poach an egg? Tell us in the comments below. And thank you to everyone who has requested a recipe. We will be back in the kitchen with Fleur and Mike next week so keep checking back to see if your recipe made it to the chef's table. If you liked this, you can find more Fleur & Mike recipe videos here: http://goo.gl/cflxhi And if you don't want to miss another episode, subscribe to our channel: http://www.youtube.com/subscription_c... Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys More great recipes and inspiration here: http://inspiration.sainsburys-live-we... #FoodWithFleur
Views: 61636 Sainsbury's Food
Salad Jars - Two Ways | Fleur & Mike
 
05:24
This week you asked Fleur to recreate one of her famous kale salads from Instagram. Mike goes off-piste to create a more manly salad with a fantastically high ratio of topping to leaves. Which do you prefer? Have you made a salad in a jar before? Tell us in the comments! The recipe for Fleur's kale salad can be found in the description below. If you're looking to create Mike's meat feast just add chicken and bacon to this recipe - http://goo.gl/DhYk8o. We've got more fan request videos coming up soon, so keep telling us what you would like to see the guys cook! If you liked this, you can find more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 Are you subscribed to the channel? It's free and you'll never miss another episode! http://www.youtube.com/subscription_center?add_user=HomemadeByYou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- FLEUR’S KALE SALAD WITH RANCH DRESSING SERVES 2 INGREDIENTS For the dressing: · 125ml buttermilk · 4 tablespoons mayonnaise · 1.5 tablespoons sour cream · ¼ of 28g bag parsley · a few sprigs of finely chopped chives · 2 teaspoons lemon juice · 1 small garlic clove, finely chopped/grated · Salt & pepper to taste For the salad: · 2 tablespoons flaked toasted almonds · 2 tablespoons dried cranberries · Half a jazz apple, chopped into cubes · 100g cooked quinoa · 100g Kale METHOD: For the ranch dressing, place all of the ingredients in a jar or container with a tight fitting lid. Seal tightly and shake to evenly distribute all the ingredients. Taste and season with additional salt and pepper as desired. The dressing will last up to 3 days in the refrigerator. Layer up a large jar starting with the dressing to your taste, top with the kale, followed by the chopped apple, cranberries and almonds. Shake up your salad to toss it once ready to eat.
Views: 52355 Sainsbury's Food
Fleur & Mike's Anniversary Feast
 
08:19
In celebration of their first wedding anniversary Fleur & Mike surprise each other with delicious dishes. Mike opts for beef Wellington and dauphinoise potatoes whilst Fleur whips up a cheese soufflé to start. Look out for the cute 'FDF' Mike makes out of pastry on top of his beef Wellington! What dish would you make to surprise someone and who would you surprise? Let us know in the comments below. If you fancy making the magnificent soufflés Fleur rustled up take a look in the description below or follow this this - http://goo.gl/73OXKM. Mike's beef Wellington recipe can also be found in the description below or through this link - http://goo.gl/K1GXhv - and if you want to go the whole hog, make sure to serve up these dauphinoise potatoes on the side! http://goo.gl/pGuCDn If you liked this, you can find more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 Are you subscribed to the channel? It's free and you'll never miss another episode! http://www.youtube.com/subscription_center?add_user=HomemadeByYou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- CHEESE SOUFFLÉS WITH PRAWN SALAD INGREDIENTS: 25g unsalted butter 30g plain flour 250ml semi-skimmed milk ¼ teaspoon mustard powder 2 medium British freerange Woodland eggs, by Sainsbury's, separated 25g parmesan, grated 30g mature British Cheddar by Sainsbury's, grated 2 tablespoons chopped chives 75g watercress 220g pack Taste the Difference peeled prawns A drizzle of be good to yourself French dressing METHOD: 1. Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease 4 x 250ml ramekins and line the base of each with a circle of baking parchment. 2. Melt the butter in a pan. Stir in the flour and cook for 1 minute. Take off the heat and slowly stir in the milk. Return to the heat and simmer for 2 minutes. Remove from the heat and stir in the mustard powder, egg yolks, half the parmesan, and the Cheddar and chives. 3. Whisk the egg whites to stiff peaks then fold into the cheese mixture. Spoon into ramekins and place in a roasting tin. 4. Pour boiling water into the tray, so it comes halfway up the ramekins. Bake for 20-25 minutes. Remove and let cool. Turn out and remove parchment. Turn the oven up to 220ºC, fan 200ºC, gas mark 7. 5. Place the soufflés on a baking tray, sprinkle with the remaining parmesan and bake for 10 minutes. Serve with the dressed watercress and prawns -- BEEF WELLINGTON INGREDIENTS: 2 tbsp olive oil by Sainsbury’s 1.4kg beef fillet, from the meat counter, trimmed to an even width 500g pack puff pastry block by Sainsbury’s 400g chestnut mushrooms, finely chopped 4 shallots, finely chopped 2 garlic cloves, finely chopped 170g pack chicken liver pâté by Sainsbury’s ¼ x 20g pack fresh tarragon by Sainsbury’s, finely chopped ½ x 28g pack fresh flat-leaf parsley by Sainsbury’s, finely chopped 1 egg yolk, beaten METHOD: 1. Preheat the oven to 220°C, fan 200°C, gas 7. Heat 1 tablespoon oil in a large pan over a high heat. Season the beef with freshly ground black pepper, then put in the pan and sear for 1 minute on each side, until browned all over. Set aside to cool. 2. Roll out a third of the pastry into a long rectangle, just slightly larger than the length and width of the beef fillet. Place on a non-stick baking tray and prick well with a fork. Chill in the fridge for 15 minutes, then bake in the oven for 12 minutes, until brown and crisp. Remove from the oven and allow to cool. 3. Heat the remaining 1 tablespoon oil in the pan. Add the mushrooms and shallots and cook over a medium heat for 5-10 minutes, until all the liquid has evaporated. Add the garlic and cook for a further minute. Tip into a bowl and stir through the pâté and herbs. 4. Roll out the remaining two-thirds of the pastry into a rectangle large enough to enclose the fillet. Place the beef on the cooked pastry and cover the top and sides with the mushroom mixture. Lay the rolled-out pastry over the top, tucking it under the pastry base to secure. Slice any trimmings into lengths and lay over the top to create a diamond effect, then brush the pastry with the egg yolk. 5. Cook in the oven for 30 minutes, then reduce the heat to 200°C, fan 180°C, gas 6 and cook for a further 15 minutes, until golden and crisp. Remove from the oven and rest for 10 minutes before slicing and serving.
Views: 61675 Sainsbury's Food
Spicy Beetroot Soup | Fleur & Mike and Sainsbury's magazine
 
04:17
Beetroot is one of those love/hate ingredients. It’s very good for you and has been used as far back as the Greeks and Romans for medicinal purposes (fact fans!). But that wasn’t good enough for Mike, who mysteriously disappeared just as we were about to start filming! Fortunately, Fleur’s mum was on hand to help out with this delicious and very seasonal recipe originally created for Sainsbury's magazine by Chris and Rachel Rowley. Check out Mrs DeForce’s kitchen skills! Where do you stand on the beetroot debate? Do you have a favourite beetroot recipe? We’ve tried it in cakes, salads and even roasted. Let us know in the comments below! Want to try making this at home? See the full recipe from Chris and Rachel Rowley's for Sainsbury's magazine - http://goo.gl/pZG9Zh - or check out the instructions below. You can find more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And subscribe to our channel so you never miss another episode! http://www.youtube.com/subscription_center?add_user=HomemadeByYou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur Thanks to Sainsbury's magazine for the recipe! -- BEETROOT AND ORANGE SOUP WITH MUSTARD SEEDS by Chris and Rachel Rowley for Sainsbury's magazine INGREDIENTS 1 bunch of raw beetroot (about 700g), trimmed, bigger ones halved 1 tbsp olive oil, plus extra to serve 50g butter 1 large onion, roughly chopped 2 cloves garlic, roughly chopped 2 tbsp red wine vinegar 600ml vegetable stock finely grated zest of ½ orange 1 tbsp mustard seeds METHOD 1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the beetroot in a roasting tin, drizzle with the oil and roast for 1 hour or until tender. 2. Remove from the oven and allow to cool slightly. Wearing rubber gloves, rub the beetroot to remove the skin, then discard it. Roughly chop the beetroot and set aside. 3. Melt the butter in a pan, add the onion and garlic and cook for 5 minutes until soft and beginning to colour. Add the vinegar; simmer for 3 minutes. Add the stock and beetroot and bring to the boil. Simmer for 5 minutes. 4. Meanwhile, toast the zest and mustard seeds in a dry frying pan for 2-3 minutes. Transfer to a plate. 5. Remove the soup from the heat and season. Blitz in a blender until smooth. Ladle the soup into mini mugs or bowls and top with the zest and mustard seeds. Drizzle with a little olive oil.
Views: 30738 Sainsbury's Food
Mike's Personal Fave - Chicken Curry!  | Fleur & Mike
 
05:19
Lots of you requested chicken curry and Mike was more than happy to oblige. This week, Mike and Fleur cook up a deliciously warming Autumnal chicken curry with mixed spice, plenty of veg and a cheesy naan surprise. Watch Mike's 'original' technique for chopping butternut squash (Fleur's not convinced) - reckon you could do better? Do you have any recipes you'd like Fleur and Mike to make? What's the most original naan bread combo you've ever had?? Tell us in the comments below! Follow this link for details on how to make this super tasty curry - http://goo.gl/GgTGJg - or check out the instructions below. (And don't forget to get experimental with your naan!) You can find more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And subscribe to our channel so you never miss another episode! http://www.youtube.com/subscription_center?add_user=HomemadeByYou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- CHICKEN, VEGETABLE & SPINACH CURRY INGREDIENTS 2 tbsp sunflower oil by Sainsbury's 1 large onion, finely chopped 1 clove garlic, finely chopped 4cm piece root ginger, peeled and grated 1 teaspoon Fairtrade turmeric by Sainsbury's 1 tsp ground cumin by Sainsbury's ½ tsp ground coriander by Sainsbury's 1 large butternut squash, peeled, deseeded and cut into small chunks (prepared weight about 500g) 2 red peppers, deseeded and chopped 390g carton Sainsbury's chopped tomatoes 300g cooked roast chicken, cut into bite-size pieces 400ml chicken stock, made with 1 stock cube 260g bag young spinach by Sainsbury's 1 tsp garam masala by Sainsbury's 2 tbsp Greek-style natural yogurt by Sainsbury's 250g Sainsbury's basmati rice 2 flamebaked plain naans by Sainsbury's, warmed and halved, to serve METHOD 1. Heat the oil in a large pan, then add the onion. Cook very gently for about 10 minutes. Stir in the garlic and ginger and cook for a further minute. 2. Add the spices and cook for 1 minute, then add the butternut squash and red peppers. Cook, stirring, for about 3 minutes. 3. Stir in the tomatoes, chicken and stock; simmer for 25-30 minutes until the sauce has thickened. 4. Add the spinach to wilt, then sprinkle in the garam masala. Stir in the yogurt and cook for 1 minute. 5. Meanwhile, cook the basmati rice to pack instructions and serve together with the curry and the naan.
Views: 51396 Sainsbury's Food
Eton Mess | Fleur & Mike
 
04:37
Summer has arrived and Fleur & Mike try to recreate one of their favourite seasonal desserts -- Eton Mess. Meringues, strawberries and cream, what could possible go wrong? Find out how they got on and then give it a go yourselves! What's your favourite summer dessert? Have you had a spectacular food fail in the kitchen? Let us know in the comments below. Find the full recipe here: http://goo.gl/Fp2MXS More Fleur & Mike recipe videos: http://goo.gl/cflxhi Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys More great recipes and inspiration here: http://inspiration.sainsburys-live-well-for-less.co.uk/ #FoodWithFleur
Views: 94594 Sainsbury's Food
Three Sensational Smoothies | Fleur & Mike
 
05:13
After all that delicious Christmas food, Fleur & Mike are making a fresh start to the new year with these yummy smoothies. Full of fruity goodness, they’re a perfect addition to a healthier breakfast or as a snack alternative. The great thing about blending is the unusual flavour combinations you can experiment with - here F&M try out pear, apple, spinach and ginger; blueberry, hazelnut and banana; and finally mango and mint. What are your favourite smoothie flavour combinations? Tell us in the comments below! You can find more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 Subscribe to the channel so you never miss another episode! http://www.youtube.com/subscription_center?add_user=homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- PEAR, APPLE, SPINACH AND GINGER BOOSTER INGREDIENTS 50g frozen leaf spinach 150ml pressed apple juice 150g ripe pear, chopped 2 tsp frozen chopped ginger 1 tsp lemon juice METHOD 1. Place all of the ingredients in a liquidiser and blend until smooth. Pour into a chilled tall glass and serve. -- BLUEBERRY, HAZELNUT AND BANANA SMOOTHIE INGREDIENTS 100g frozen blueberries 1tbsp rolled oats 1 medium sized banana, chopped 200ml hazelnut soya milk 1 tsp lemon juice METHOD 1. Place all of the ingredients into a processor and blend until smooth. Pour into a tall chilled glass. -- MANGO AND MINT SMOOTHIE INGREDIENTS 100g frozen cubed mango 50g fat free Greek style natural yogurt 100ml water 1tsp runny honey 5 mint leaves 1tsp lime juice (optional) METHOD 1. Place the ingredients in a food processor or liquidiser and blend until smooth, pour into a tall glass to serve.
Views: 29689 Sainsbury's Food
Mac ‘N’ Cheese Remixed | Fleur and Mike
 
03:54
This week Fleur & Mike have been challenged by you guys to cook up a delicious macaroni cheese. Their remix of this classic American comfort food includes broccoli, bacon, sweetcorn and onions, but you can add pretty much anything you want to give it your own spin. So get experimenting and tell us how you like yours! Keep your requests coming for future recipe videos, we love your suggestions. Let us know in the comments below. If you want to try making Mac 'N' Cheese with broccoli, it's super easy. You can find a recipe here http://goo.gl/hzX3pL or follow the instructions below. Need more Fleur & Mike in your life? Click here: http://goo.gl/4icwO5 And subscribe to our channel so you'll never miss another episode ever! http://www.youtube.com/subscription_center?add_user=HomemadeByYou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- MACARONI CHEESE INGREDIENTS 1. 200g macaroni by Sainsbury’s 2. 400g broccoli, trimmed and cut into small florets 3. 3 tbsp cornflour by Sainsbury’s 4. 630ml British skimmed milk by Sainsbury’s 5. 100g bunch spring onions, trimmed and finely chopped 6. 1 tbsp French Dijon mustard by Sainsbury’s 7. 50g lighter mature British cheese by Sainsbury’s, grated (Fleur & Mike used 155g of cream cheese) 8. 50g fresh breadcrumbs (about 1 1⁄2 slices white bread) 9. 3 sprigs fresh thyme, leaves picked 10. 4 tomatoes, sliced into rounds (Fleur & Mike used sweetcorn instead) METHOD 1. Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of water to the boil, add the macaroni and cook for 5 minutes, then add the broccoli and cook for a further 3 minutes. Drain, then tip into a 2-litre baking dish. 2. Make a paste with the cornflour and 2 tablespoons of the milk. Pour the rest of the milk into a pan and bring to the boil. Add the paste and whisk continuously with a balloon whisk, until you have a smooth, velvety sauce. 3. Stir in the spring onions, the mustard and two-thirds of the cheese, then pour the sauce over the macaroni and broccoli. 4. Mix the breadcrumbs with the remaining cheese and the thyme. Arrange the tomato slices over the top of the dish, slightly overlapping as you go, then scatter the herby breadcrumbs over the top. Bake for 20-25 minutes until the top is golden and crusty and the filling is bubbling. Allow to stand for 5 minutes, season with freshly ground black pepper and serve.
Views: 53205 Sainsbury's Food
Super Simple Vegetable Crisps | Fleur & Mike
 
04:06
Crisps made from potato? Passé! It's all about vegetable crisps these days! Whilst Fleur grates the parsnip and carrot, Mike is busy getting his hands dirty with the beetroot - and reveals a rather weird trick for getting rid of the purple stains... Will you be tucking into a packet of veggie crisps next time or will you stick to the plain potato? Let us know in the comments below! Catch up on all Fleur & Mike videos: http://goo.gl/4icwO5 Subscribe to the channel: http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- CURLY WURLY VEGETABLE CRISPS Prep time: 20 min Cook time: 10-16 mins INGREDIENTS 1 parsnip, 80g peeled weight 1 carrot, 100g peeled weight 2 beetroot, 100g peeled weight 1 tbsp olive oil plus 2 tsp Freshly ground black pepper METHOD 1. Pre-heat the oven to 200c/180c/gas mark 6. Using a swivel peeler or a mandolin, peel all the vegetables thinly, discarding the outer peel. 2. Spread out the beetroot on a paper towel lined baking tray and the carrot and parsnip on a larger paper towel lined baking tray, and leave for 30 mins to soak up any excess moisture. 3. Drizzle 1 tbsp of oil over the carrots and parsnips and 2 tsp of oil over the beetroot and using your hands, toss them in the olive oil so it’s all evenly coated and in a single layer. 4. Season lightly with black pepper and roast on the middle shelves 10-12 mins for beetroot and 15-16 mins for carrots and parsnips, until they look crispy and shrunken and the carrots and parsnips are light brown 5. Once the done, leave to cool slightly on kitchen towel and then eat immediately.
Views: 25217 Sainsbury's Food
How To Make Poached Pears
 
02:39
Poached pears are a delicious autumn dessert, and they're easy to make. Sally shows us how. For more How To video subscribe to our channel: http://www.youtube.com/subscription_center?add_user=homemadebyyou For recipes, inspiration and meal planning, visit our website: http://www.sainsburys.co.uk/livewellforless Or have your say: http://twitter.com/sainsburys http://www.facebook.com/sainsburys Recipe Details: Serves 4 Prep time: 10 minutes Cook time: 50 minutes Cooling time: 1 hour Cals: 208/ Fat 0.16g/Sat fat 0.0g/ Sugar 52.08g/Salt 0 150g light brown soft sugar 500ml water 4 cloves 1 lemon, partly pared and partly zested 2 cardamom pods 1 cinnamon stick or cassia bark 1 star anise 4 firm but ripe blush pears 1. Place the sugar, cloves, lemon parings, zest and juice, cardamom, cinnamon and star anise in a saucepan. Add the water, stir and bring to the boil. Simmer for 5 minutes and then leave to infuse for a few minutes, whilst preparing the pears. 2. Peel the pears from the stalk to the base. Trim off the base so that the pears can stand easily. 3. Place the peeled pears in the sugar syrup and simmer for 20 minutes or until just tender and the pears are starting to become translucent. 4. Carefully lift the pears out of the syrup. Boil the syrup for a further 20-25 minutes or until the liquid has reduced right down, is glossy and coats the back of a spoon. 5. Return the pears to the syrup and carefully turn in the pan to coat and give them a glossy sheen. Lift the pears onto a serving plate. Drizzle with syrup before serving.
Views: 42501 Sainsbury's Food
Pastry Special - Beef & Stout Pie And Veggie Filo Parcel | Fleur & Mike
 
05:59
Enter Fleur & Mike's winter wonderland, with two delicious recipes that will warm your hearts and your tummies on a chilly day. Mike shows us how to make a classic beef and stout pie, while Fleur chooses a lighter option of Lentil, ricotta and spinach filo parcels. Which would you rather tuck into? What fillings would you choose for the perfect winter pie? Tell us in the comments below! You can find more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And subscribe to our channel so you never miss another episode! http://www.youtube.com/subscription_center?add_user=homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- BEEF AND STOUT PIE http://goo.gl/0etAZv Full recipe instructions... Serves: 4 Ready in: 3 hours 15 mins Prep time: 20 mins Cooking time: 2 hours 55 mins INGREDIENTS 700 g extra-lean braising steak, cut into cubes 2 tbsp plain flour 1 tbsp olive oil 1 onion, sliced 2 carrots, peeled and diced 500 ml stout 300 g closed-cup white mushrooms, sliced 2 cloves of garlic, crushed 200 ml hot beef stock 7.5 g fresh thyme leaves, picked 1 bay leaf 1 tbsp redcurrant jelly 375 g ready-rolled puff pastry 1 medium egg, beaten METHOD 1. In a large bowl, toss the steak in the flour. Heat the oil in a large pan, then add the steak and cook, in batches, until golden all over. Remove with a slotted spoon and set aside. 2. Add the onion, carrots and 200ml stout and stir, scraping off any bits stuck to the bottom of the pan. Cook for 10 minutes, until the onion and carrot is starting to soften. Add the mushrooms and garlic, and cook for a further 2 minutes. 3. Return the meat to the pan, along with any juices, and add the stock, thyme, bay leaf and remaining 300ml stout. Bring to the boil, then cover with a lid and simmer for 2 hours over a low heat. At the end of cooking, stir in the redcurrant jelly, remove the bay leaf and divide the mixture between 4 x 250ml pie dishes. 4. Preheat the oven to 200°C, fan 180°C, gas 6. Cut out 4 lids from the pastry, large enough to fit over the pie dishes. Brush the edges of the dishes with some of the egg, then place the lids on top, pressing down with a fork to secure. Decorate with leaves made from pastry trimmings. Brush with egg and bake for 20–30 minutes, until golden. LENTIL, RICOTTA AND SPINACH FILO PARCELS http://goo.gl/kx4usI ----- Full recipe instructions... Serves: 2 Ready in: 35 mins Prep time: 15 mins Cooking time: 20 mins INGREDIENTS 30g unsalted English butter by Sainsbury’s 1 onion, thinly sliced 1 clove garlic, finely chopped 130g spinach by Sainsbury’s, chopped 100g ricotta by Sainsbury’s 200g Sainsbury’s be good to yourself Greek-style cheese, crumbled 30g toasted pine nuts by Sainsbury’s 130g green lentils in water by Sainsbury’s, drained 6 sheets ready rolled filo pastry by Sainsbury’s 1 x 80g pack sweet herb salad by Sainsbury’s METHOD 1. Preheat the oven to 200°C, fan 180°C, gas 6. Melt 10g of the butter in a frying pan and fry the onion and garlic for 4-5 minutes until softened. Add the spinach and cook for a further minute. Leave to cool. 2. Transfer the spinach mixture to a bowl and fold in the ricotta, Greek-style cheese, pine nuts and lentils. Mix well. 3. Melt the remaining butter and use it to brush 4 of the pastry sheets. Layer 2 of the buttered sheets on top of each other. Repeat to create two pastry stacks, then top each stack with 1 of the remaining 2 pieces of unbuttered pastry. 4. Spoon the spinach mixture into the centre of both. Pick up all corners and twist together to make a parcel. Brush with any remaining melted butter and bake for 12-14 minutes until crisp and golden. Serve with the herb salad.
Views: 31529 Sainsbury's Food
Quick Picnic Dips For Summer | Fleur & Mike
 
07:16
Summer is well on the way but we all know the British weather can be temperamental. When these sunny spells do surprise us, it's always great to have a few quick and easy picnic recipes up your sleeve! This week, Fleur & Mike whip up three very different dips that can be enjoyed with a variety of snacks - a great idea for an impromptu picnic or al-fresco lunch. Like this episode? You can catch up on all Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And make sure to subscribe to the channel so you never miss another! http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur --- TOMATO AND CHICKPEA DIP https://goo.gl/PQylDl INGREDIENTS 410 g tin chickpeas, drained 3 cloves garlic, peeled and bashed Zest and juice of 1 lemon 390 g carton chopped tomatoes 2 tbsp tahini 0.5 tsp smoked paprika, plus extra to garnish A few washed sprigs of coriander to garnish 2 carrots, 2 celery sticks and 1 red pepper, washed, carrots peeled, trimmed and sliced into batons, to serve METHOD 1. In a food processor, whizz the chickpeas, garlic, lemon zest and juice to a rough paste. Add the chopped tomatoes, tahini and paprika and blitz to a smooth dip. 2. Garnish the dip with the extra smoked paprika and fresh coriander sprigs, and serve with the vegetable batons. --- MINT CUCUMBER DIP https://goo.gl/hcqPqb INGREDIENTS 200 g 10% fat Greek-style natural yogurt 14 g fresh mint, washed and finely chopped 0.5 cucumber, washed, deseeded and cut into crescents Juice of half lemon METHOD 1. Mix the yogurt, mint, cucumber and lemon juice together. Season with freshly ground black to serve. --- SPICY TOMATO SALSA https://goo.gl/5CHOav INGREDIENTS 1 tbsp olive oil 1 shallot, finely chopped 1 clove garlic, finely chopped 1 red chilli, finely chopped 1 green chilli, finely chopped 400 g tin Pomodorini cherry tomatoes 1 tsp balsamic vinegar 1 handful washed and chopped fresh coriander METHOD 1. Heat the olive oil in a pan over a low heat. Add the shallot and cook for 2 minutes. Add the garlic and chillies and cook very gently for another minute. Tip in the tomatoes and cook for a further 5 minutes then remove from the heat and leave to cool. 2. When completely cool, stir through the balsamic vinegar and fresh coriander and season with freshly ground black pepper. Cook's tip: you can make this dip the day before you want to use it and keep it in a sealed container in the fridge for up to 24 hours.
Views: 27810 Sainsbury's Food
Thai Noodle Soup | Fleur & Mike
 
03:42
Fleur and Mike take a trip down memory lane and re-create a delicious Thai recipe from their honeymoon: noodle soup with pork and pak choi. If you want to try making this dish, it's super easy and very quick. Just click this link http://goo.gl/f2ZxO0 or follow the instructions below. We've got more fan request videos coming up so keep letting us know what you would like to see the guys cook. Tell us in the comments! If you liked this, you can find more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And subscribe to our channel so you'll never miss another episode ever! http://www.youtube.com/subscription_center?add_user=HomemadeByYou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- THAI PORK AND PAK CHOI NOODLE SOUP INGREDIENTS 2 tsp toasted sesame oil by Sainsbury’s 150g chestnut mushrooms by Sainsbury’s, sliced 1 red chilli by Sainsbury’s, deseeded and thinly sliced 25g root ginger, peeled and finely grated 25g root ginger, peeled and finely grated 3 heads pak choi, quartered lengthways 300g leftover roast pork, cut into strips 410g pack cooked egg noodles by Sainsbury’s 4 tbsp miso paste by Sainsbury’s ½ x 28g pack fresh coriander by Sainsbury’s, leaves picked and chopped 1 lime, cut into wedges, to serve METHOD 1. Heat the oil in a large pan and add the mushrooms and chilli. Cook for 2 minutes, stirring. Add the ginger and cook for a further few seconds. Pour in the stock and bring to a simmer. Add the pak choi, pork and noodles. Bring back to a simmer and cook for 5 minutes. 2. Mix the miso paste with a little hot stock from the pan. Stir into the cooked broth along with the coriander. Serve with lime wedges.
Views: 42032 Sainsbury's Food
Mike's Festive Ham | Fleur & Mike
 
05:51
It's Christmas Eve and Mike is back with another amazing Christmas jumper... and his signature glazed ham recipe. Cooking a ham is remarkably easy and can be served as a main meal or as an accompaniment to a cold buffet after the main event. Mike's traditional DeForce recipe involves soaking the ham in apple juice, seasoning with thyme and glazing with orange marmalade. Do you have any traditional family foods over Christmas? Let us know in the comments below! The full recipe for Mike's festive ham can be found at the bottom of the description and if you fancy trying out some something similar, try one of these delicious flavoured ham recipes - http://goo.gl/cWeIiT. You can find more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And subscribe to our channel so you never miss another episode! http://www.youtube.com/subscription_center?add_user=homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- MIKE'S FESTIVE HAM (Marmalade glazed gammon with thyme and orange sauce) INGREDIENTS: 1 x 2.2 kg unsmoked boneless gammon joint with rind on 500ml apple juice 600ml water 3 bay leaves 3 sprigs thyme 1 orange, peeled and cut into chunks 1 red onion, peeled and cut into large chunks 1 cinnamon stick 20 -30 cloves 3tbsp medium or chunky cut orange marmalade 600ml strained gammon cooking liquid 25g butter 25g plain flour 1tsp fresh thyme leaves 1/2 tsp English mustard METHOD: 1. Soak the gammon overnight in a large bowl of water. 2. Preheat the oven to 170C, fan 150C, gas 3. 3. Place the gammon in a large oven proof casserole and cover with water. Bring up to the boil and simmer gently for 10 minutes. Carefully drain off the hot liquid. Pour in the apple juice and enough fresh cold water to come 3/4 of the way up the side of the gammon. 4. Add the bay leaves, thyme, orange, onions and cinnamon stick. Bring the pan up to the boil and then cover with a lid. Transfer to the oven and cook for 2 hours 30 minutes, turning the joint over in the cooking liquid after 1 hour. Remove the cooked ham from the oven and lift onto a large wooden board. Strain the liquid and reserve it for the sauce. 5. Increase the oven temperature to 190C, fan 170C, gas 5. 6. Carefully cut the string from the joint and using a small sharp knife cut the skin away from the joint, leaving a thin layer of fat in place. 7. Score diamonds over the fat and then stud with the cloves . Spoon the marmalade over the joint, spreading with a teaspoon or a brush. 8. Place the joint in a foil lined roasting tin. And roast uncovered for 25-30 minutes, until the marmalade has formed a golden glaze. Remove from the oven rest for 10 whilst making a sauce. 9. Pour the cooking liquid into a saucepan and bring up to a rapid boil. In a small bowl, mix together the butter and flour to form a paste. Whisk the paste into the saucepan a little at a time, continue to whisk until the sauce has just thickened and looks glossy. Stir in the herbs and mustard, simmer for a few minutes . Season with black pepper and serve with the sliced gammon.
Views: 22373 Sainsbury's Food
Homemade Sushi | Fleur & Mike
 
05:54
You asked for it. Fleur and Mike got excited - it's their favourite food ever: it's sushi! Mike makes traditional style sushi with an assortment of his own non-traditional fillings whilst Fleur turns hers inside-out to create California rolls. If you'd like to suggest any recipes for Fleur & Mike make sure to pop them in the comments below! You can find more Fleur & Mike recipe videos here: http://goo.gl/WNS1Jb And subscribe to our channel so you'll never miss an episode: http://www.youtube.com/user/homemadebyyou?sub_confirmation=1 Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur ---- Easy Homemade Sushi Be bold and make your own, it's easier to make than you might think so grab some bamboo and get rolling! This recipe uses plain rice but you can season with mirin for a more punchy flavour. Makes: 12-14 sushi pieces Prep time: 15 minutes plus cooling Cook time: 25 minutes Total recipe time: 1 hour 10 minutes INGREDIENTS 225g sushi rice 2 x noori seaweed sheets Few sticks of cucumber 4 slices smoked salmon Few slices pickled ginger + half a red pepper, one avocado, cream cheese, chives, cooked prawns, seafood sticks You will also need: 1 x bamboo sushi rolling mat 1 x sheet cling film (optional) Soy sauce to serve Wasabi paste to serve. 1. Wash the rice 3 -4 times in cold water, drain in a sieve. Transfer the washed rice to a saucepan and add 330 ml water. Bring to the boil and cook for 10 minutes, covered with a lid. Remove from the heat and leave the saucepan covered for 30 minutes to cool. 2. Remove the rice from the pan and spread out over a dish and spread out to cool even further if you wish. 3. Lay the bamboo mat onto the work surface and if you wish lay some cling film over. Now top with a sheet of seaweed. 4. With wet fingers, spread some of the rice out over the seaweed. Leave a 1cm wide area at the end of the sheet free of rice. 5. Lay some cucumber, pickled ginger and smoked salmon along the end of the rice about 2cm away from top nearest edge to you. 6. Now roll and squeeze the sushi matt up and over, making sure that you tuck the seaweed under as you go. Take a little time over this and use medium pressure to create a neat roll. 7. Remove the bamboo roll and then using a very sharp knife, cut the sushi into rings. 8. Serve with soy sauce and wasabi paste.
Views: 61478 Sainsbury's Food
Spicy Spaghetti Bolognese Twist | Fleur & Mike
 
04:27
YouTube star Fleur De Force and her husband, Mike, show us how they spice up one of the all-time classic Italian pasta dishes, spaghetti bolognese. Food With Fleur & Mike is a weekly series where they show us the meals they like to prepare at home, and also tackle more ambitious recipes for the very first time. In this episode, their twist on the classic spag bol recipe involves a hint of spice and linguine pasta, which is more traditionally served with seafood or pesto recipes. Who knew! Is spaghetti bolognese on your weekly menu? Do you have your own twist on the traditional recipe? Tell us in the comments below! What other recipes would you like to see Fleur & Mike try out? Let us know and we'll ask the guys to take on the most popular or challenging requests. Full recipe instructions... Serves: 4 Ready in: 35 mins Prep time: 10 mins Cooking time: 25 mins Ingredients: 350g of 10% fat So Organic mince 3 cloves of garlic 1 onion Olive oil (about a tablespoon) Carton of 'Italian chopped tomatoes in tomato juice' 390g 2 teaspoons gravy granules 2x teaspoons of chilli flakes 250g Spaghetti Small glass red wine Method: 1. Heat the oil in a large, lidded pan and add the onion, garlic and sauté for 5 minutes to soften. Add the beef mince and cook for a further 3-4 minutes. 2. Add the chopped tomatoes in tomato juice, gravy granules, chilli flakes and red wine, then cover and cook for 15 minutes. 3. Meanwhile, bring a large saucepan of water to the boil and cook the spaghetti for 10 minutes. Drain well and add to the sauce. Using a spaghetti spoon or pincers, toss the pasta through the sauce. Spoon into bowls and serve. More Fleur & Mike recipe videos: http://goo.gl/Rs5Jqw Subscribe link to channel: http://www.youtube.com/subscription_center?add_user=homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: https://plus.google.com/+sainsburys More great recipes and inspiration here: http://inspiration.sainsburys-live-well-for-less.co.uk/ #FoodWithFleur
Views: 118642 Sainsbury's Food
Gluten-Free Friands | Fleur & Mike
 
04:16
Fleur and Mike are making a gluten-free delights in the form of friands this week. Although they were supposed to have a delicious, fruity center, Mike "accidentally" manages to avoid putting any of the fruit in the mixture - sneaky! If you're more like Fleur and you love fruit, try adding frozen berries to the friand mixture before putting in the oven. Will you be trying this recipe with or without fruit? What sorta things will you put in the mixture? Let us know in the comments below! Liked this episode? You can catch up on all Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And make sure to subscribe to the channel so you never miss another episode! http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur --- GLUTEN FREE FRIANDS http://goo.gl/1ONd4x INGREDIENTS 150 g ground almonds, plus extra for dusting 150 g icing sugar, sifted 75 g gluten free plain flour 150 g lightly salted butter, melted and cooled plus a little extra for greasing 1.5 tsp Madagascan vanilla extract 6 large egg whites For the toppings 40 g stem ginger pieces in syrup, finely chopped 40 g crystallised lemon peel, finely chopped METHOD 1. Preheat oven to 180°C, fan 160°C, gas 4. Grease and almond dust a 12 hole friand tin or fairy cake tin. 2. In a bowl, stir together ground almonds, icing sugar and gluten-free plain flour. Make a well in the centre and pour in the cooled melted butter and vanilla extract then stir into the dried ingredients. 3. Whisk the egg whites for 30 seconds to 1 minute or until they have started to whip and whiten. Fold the egg whites into the almond mixture, making sure that you don’t over mix the batter. 4. Using a spoon, divide the mixture between the moulds. Scatter with a little of your chosen toppings or leave plain. Bake for 25 minutes, or until the mixture has risen and is golden, and the cake springs back to the touch. 5. Remove from the oven and leave the cakes to cool in the pan for 5 minutes, then remove and cool completely on a wire rack.
Views: 28999 Sainsbury's Food
American Pancakes Two Ways | Fleur & Mike
 
06:18
This week, Fleur & Mike go head-to-head in an all-American pancake cook off. Do you prefer Mike's buttermilk pancakes with maple syrup pears or Fleur's vegan blueberry recipe? Tell us in the comments below! What's your favourite pancake topping? Sweet or savoury, indulgent or healthy? We want to hear how you like them best. You can find the full recipe details from this video below. Love Fleur & Mike? Watch more of their recipe videos here: http://goo.gl/jdCCTr Subscribe to our channel - it's free and you'll never miss another video: http://www.youtube.com/subscription_center?add_user=homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys Find more great recipes and inspiration here: http://inspiration.sainsburys-live-well-for-less.co.uk/ #FoodWithFleur -------- Recipe details: Mike's buttermilk pancakes with maple syrup pears Serves 4 20g butter 3 ripe conference pears, peeled, cored and quartered 40g Sainsbury's pecans, roughly chopped 3 tbsp Sainsbury's maple syrup 100g Sainsbury's plain flour 1 tsp baking powder ½ tbsp Fairtrade caster sugar 2 medium British free-range Woodland eggs, separated 200ml Sainsbury's buttermilk 1 tbsp sunflower oil Heat the butter in a frying pan and add the pear quarters. Cook for 4-5 minutes, until golden. Stir in the pecans and maple syrup and allow to bubble for a minute. Remove from the heat and set aside. Make the pancakes: sieve the flour, baking powder and caster sugar into a bowl. In a separate bowl, whisk the egg whites until stiff. Combine the egg yolks with the buttermilk in a jug, then pour into the flour mixture. Whisk until smooth then carefully fold in the egg whites. Heat 1 teaspoon of the oil in a large frying pan and drop in spoonfuls of batter, about 6cm in diameter. Cook for 2 minutes each side until cooked through. Remove and keep warm. Repeat to make 12 pancakes. Serve 3 pancakes per person and spoon over the syrupy pears and pecans. --------- Fleur's vegan blueberry pancakes Serves 4 280g wholewheat flour 2 teaspoons baking powder 2 teaspoon ground cinnamon 1/4 teaspoon fine sea salt 250ml unsweetened almond milk 125ml water 2 tablespoons honey 1 teaspoon pure vanilla extract 200g fresh blueberries 250g soya or natural Greek yoghurt 1 tablespoon stevia natural sweetener Method: In a large bowl, whisk together flour, baking powder, cinnamon and salt, make a well in the centre. In a separate medium bowl, whisk together almond milk, water, honey and vanilla until blended. Pour milk mixture into flour mixture and stir until evenly combined. Set batter aside to rest for about 10 minutes. Meanwhile, heat a frying pan over a medium heat with a drizzle of vegetable oil. Stir blueberries into batter. Spoon the batter into the pan and cook for about 2 minutes or until the bottoms are golden. Flip and cook 1 to 2 minutes longer, until pancakes are cooked all the way through. For the topping, mix the stevia and a handful of crushed blueberries in with the yoghurt. Top your pancake stack with your yoghurt and blueberry mix and add some extra blueberries to your taste.
Views: 72327 Sainsbury's Food
Spicy Peri-Peri Chicken | Fleur & Mike
 
05:31
It's getting hot and smoky in the kitchen this week as Fleur and Mike are making spicy peri-peri chicken! One of Fleur's favourite dishes of all time and a Portuguese dish so tasty, just saying it once won't do. Let us know how you get on with this recipe and if you have any suggestions for what Fleur and Mike should make next time, tell us in the comments below! To make the marinade click here - http://goo.gl/PEz7If - or for the full chicken recipe click here - http://goo.gl/aqSrdG. Alternatively scroll to the bottom of the description for both! If you liked this episode you can catch up on all Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And make sure to subscribe to the channel so you never miss another episode! http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur ---- HERBY PERI-PERI SAUCE INGREDIENTS: 4 red chillies deseeded roughly chopped ( heat level 3) Juice of 1 lemon 3 large garlic cloves, peeled and roughly chopped 0.5 x 28g pack flat leaf parsley with stalks 4 large sprigs fresh oregano, leaves picked off 1 tbsp smoked paprika (pimenton) 4 tbsp light olive oil Small pinch salt Ground black pepper METHOD: 1. Place the ingredients in a food processor and blend! --- HERBY PERI-PERI CHICKEN AND RICE INGREDIENTS: 8 skinless boneless chicken thighs 3 tbsp herby peri peri sauce (see sauce above) 1 tbsp olive oil 250g easy cook long grain rice Pinch turmeric 100g frozen sweetcorn niblets Chopped fresh herbs for garnish METHOD: 1. Place the chicken in a plastic bag and add the marinade. Work the marinade into the chicken. Seal the bag and chill in the fridge for 1 hour or overnight if possible. 2. When ready to cook, preheat the oven to 180ºC, fan 160ºC, gas 4. Meanwhile, heat a non-stick oven proof ridged griddle pan. Add the oil and sear the chicken pieces for 5 minutes, turning once. 3. Add a splash of water to the pan, using a heatproof pastry brush, glaze the chicken pieces with the hot marinade and transfer to the oven. Roast for 15 minutes. Remove from the oven and baste again with the marinade and return to cook for a further 10 minutes. 4. Meanwhile, wash the rice and place in a saucepan. Cover with 450ml cold water. Add the turmeric, bring to the boil and simmer for 10 minutes, covered with a tight fitting lid. Fold in the sweetcorn and cook, covered for a further 5 minutes. 5. Spoon the rice onto plates and top with the chicken and serve with plenty of chopped herbs.
Views: 67197 Sainsbury's Food
Courgetti Spaghetti aka Zucchini Pasta | Fleur & Mike
 
04:45
Not only does courgetti spaghetti sound brilliant, when you add beetroot, spinach and goats' cheese, you end up with a dish that looks amazing and tastes just as good. Well, Mike's not so sure about the beetroot! As an added bonus, we get to see Fleur and Mike trying one of the best kitchen gadgets we've seen: The Spiralizer. Will you be trying courgetti spaghetti/zucchini pasta, or would you rather stick with the original? If you've got one of these gizmo's, what's the strangest ingredient you've spiralized? Let us know in the comments below! To make this recipe, simply replace the standard spaghetti with courgette (but remember not to boil!) - http://goo.gl/6deSlM - or look at the bottom of the description for the full recipe. You can find more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And subscribe to our channel so you never miss another episode! http://www.youtube.com/subscription_center?add_user=homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- COURGETTI SPAGHETTI WITH BEETROOT AND SPINACH INGREDIENTS: 2 large courgettes 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, chopped 1 x 250g pack Sainsbury's cooked beetroot, cut into small wedges ½ x 15g pack fresh thyme by Sainsbury's, leaves picked 200g ready-washed young leaf spinach by Sainsbury's 150ml half-fat crème fraîche 100ml hot vegetable stock Zest and juice of 1 lemon ½ x 125g pack Sainsbury's Abergavenny goats' cheese, crumbled METHOD: 1. Heat half the oil in a large frying pan. Sauté the onion and garlic for 10 minutes until soft. Remove from the heat and set aside. 2. Toss the beetroot with the remaining oil and the thyme. Heat another pan and cook the beetroot for 3-4 minutes. Transfer to a bowl and keep warm. Wipe the pan clean and add the spinach with a splash of water; cook for 2 minutes until wilted. 3. Stir the crème fraîche, stock and lemon juice through the onion and garlic mixture, return to the heat and cook for 2 minutes. 4. Spiralize those courgettes! Add the courgetti to the pan and toss to combine. 5. To serve, stir the beetroot and spinach through the spaghetti. Divide between 4 bowls and top with the goats’ cheese, lemon zest and some black pepper.
Views: 56906 Sainsbury's Food
How to Cook Mussels
 
03:33
Mussels are mighty tasty but often thought to be tricky to prepare. Watch as Sally reveals her top tips for how to cook mussels and shows you just how easy it can be. Subscribe to the Sainsbury's channel: http://www.youtube.com/Sainsburys Visit our website – www.sainsburys.co.uk/livewellforless Or have your say: http://twitter.com/sainsburys http://www.facebook.com/sainsburys Serves 4 Preparation time: 20 minutes Cooking time: 10 minutes 1 x 2kg net fresh mussels from the instore fish counter Oats (optional) Parsley to garnish ( optional) 1. Open the bag of mussels and tip them all into a large bowl. 2. If you wish sprinkle some oats over the surface of the water and place the bowl of mussels in the fridge. Leave for 4 hours or overnight to purge. The mussels will absorb the oats and will release any sand or grit that may be inside. 3. Drain the water and then take each mussel. Hold in one hand and pull the fibrous beard from the shell. Scrape off any barnacles if you wish. 4. Tap any open shells and watch to make sure that they firmly close up. Discard any broken mussels and those that will not close tightly. 5. Place the whole tightly closed mussels into a large pan. Add a splash of water. Cover with a lid and then bring up to the boil. Cook for 5 minutes, stir the mussels and check to see if the shells have opened. If the shells have not opened up, cover with a lid and cook for a further 5 minutes. 6. Using a small fork or by pincing an empty shell together, pull out the cooked mussels.
Views: 147432 Sainsbury's Food
Roast Lamb Wraps Made With Easter Leftovers | Fleur & Mike
 
03:36
With the long Easter weekend over and all chocolate now eaten, Fleur & Mike are using up their leftover roast lamb in a delicious Greek wrap. What did you get up to over the Easter weekend? Cook any nice meals? If you were busy cooking a roast and all you want to do now is put your feet up; these minimum effort greek lamb wraps are just what you need! Like this episode? You can catch up on all Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And make sure to subscribe to the channel so you never miss another! http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur --- Greek Lamb Wraps http://goo.gl/ilcg67 INGREDIENTS 1 red onion, finely sliced 1 clove garlic, finely chopped 300 g cooked roast lamb, shredded 2 tsp dried mixed herbs 4 tortilla wraps 335 g ready-made salad (including tomatoes, carrot and cucumber) 230 g tzatziki 1 tbsp olive oil METHOD 1. Heat the oil in a large frying pan, and sauté the onion and garlic for 5 minutes until soft. Add the lamb and ½ of the dried herbs, and stir-fry for 2 minutes, until warmed through. 2. Meanwhile, lay the tortillas out onto plates. Divide the salad between the wraps, chopping the tomatoes and cucumber into smaller pieces as you go, and top with the lamb mixture. Sprinkle the remaining dried herbs over the tzatziki and serve on the side.
Views: 19402 Sainsbury's Food
Seasonal British Salad for St George's Day | Fleur & Mike
 
05:40
To mark St George's Day, Mike whips up a delicious salad packed full of ingredients sourced from around the UK, including asparagus, mackerel, radishes and new potatoes. Mike isn't the world's biggest salad fanatic, but will this recipe convert him? And will salad queen Fleur be impressed? Do you have a favourite vegetable you love to put in a salad or a vegetable you think would convert Mike to a veg lover? Let us know in the comments below! Liked this episode? You can catch up on all Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And make sure to subscribe to the channel so you never miss another episode! http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur --- SEASONAL BRITISH SALAD http://goo.gl/qb71EB INGREIDENTS 500 g mini new potatoes 200 g fine asparagus 0.5 tbsp white wine vinegar 1 tbsp lemon juice 0.5 tsp Fairtrade caster sugar 3 tbsp sunflower oil 0.5 tsp mustard powder 1 large red onion, finely sliced 100 g cucumber, washed, halved and thinly sliced 100 g radishes, washed, trimmed and thinly sliced 2 tbsp washed and chopped fresh flat-leaf parsley 75 g watercress, washed 130 g smoked mackerel, skin removed, and flaked into pieces METHOD 1. Place the potatoes in a pan of cold water. Bring to the boil then simmer for 12-15 minutes, until tender. Drain and allow to cool. Meanwhile, place the asparagus in a pan of boiling water and simmer for 1½ minutes, then drain and refresh in cold water. 2. Put the white wine vinegar, lemon juice, caster sugar, oil and mustard powder in a jug. Season with freshly ground black pepper, whisk together, then set aside or store in an airtight container until required. 3. Transfer the potatoes and asparagus to a large bowl and add the onion, cucumber, radishes, parsley and watercress. Toss to combine. 4. To serve, gently toss through the dressing and top with the flaked mackerel.
Views: 23852 Sainsbury's Food
Gingerbread House & Edible Gifts | Fleur & Mike
 
04:49
Top of our Christmas-themed requests have been edible gifts. So we asked Fleur & Mike to take on a pretty difficult challenge this week: making a full-on gingerbread house. It turned out be quite a bit harder than it looked! So if you're thinking of having a go, definitely watch the video first. Continuing the edible gift theme, Fleur also makes gingerbread versions of her adorable miniature dachshund Piglet, while Mike goes for the more traditional gingerbread man. These are great as gifts or tree decorations. Find a link to the house kit and the recipe instructions below. Have you made edible gifts for Christmas, or any other special occasion? What do you guys think of Mike's new christmas jumper? Tell us in the comments! You can find more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And subscribe to our channel so you never miss another episode! https://www.youtube.com/user/homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- GINGERBREAD HOUSE KIT Available at: http://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-bake-your-own-gingerbread-house-920g GINGERBREAD MEN: http://inspiration.sainsburys-live-well-for-less.co.uk/recipes/meet-the-gingerbread-family/ INGREDIENTS: Butter for greasing (optional) 350g plain flour 1tsp bicarbonate of soda 4tsp ground ginger 100g butter 175g fairtrade dark soft brown sugar 4tbsp golden syrup 1 large egg, beaten Currants to decorate METHOD: 1. Preheat the oven to 190 ºC, Fan 170 ºC, Gas 5. Lightly grease 3 baking sheets with butter, if using a non-stick baking sheet you won’t need to do this. 2. Sift the flour, bicarbonate of soda and ginger into a bowl. Rub the butter into the dry ingredients to form fine breadcrumbs. Stir in the sugar. 3. Mix together the syrup and egg and then pour into the dry ingredients. 4. Bring the mixture together with a fork or round bladed knife, and then by hand and knead gently until smooth. Divide the dough into three. Roll each out to 0.5cm thickness. Stamp out ‘people ‘ Lift the gingerbread onto the baking sheet, spacing the larger biscuits well apart and joining the two smaller ones to look as though they are holding hands. Make faces and buttons using the currants. 5. Bake for 15 minutes or until slightly risen and golden. Cool on a wire rack before serving.
Views: 43313 Sainsbury's Food
Quick Mexican Quesadillas | Fleur & Mike
 
04:27
As requested by you, Fleur & Mike are cooking a delicious and healthy Mexican street food recipe - Quesadillas with a hot tomato salsa. Expect appearances from Fleur's new favourite vegetable and a very unsuspected guest. What's your favourite Mexican food? Will you be trying this healthy vegetarian version or would you prefer to add chicken of beef? Liked this episode? You can catch up on all Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And make sure to subscribe to the channel so you never miss another episode! http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur --- INGREDIENTS HOT TOMATO SALSA 2 tsp oil 50g frozen chopped onion by Sainsbury’s 2 tsp frozen chopped garlic by Sainsbury’s 230g tin Italian chopped tomatoes by Sainsbury’s 1⁄2 tspFairtrade white caster sugar by Sainsbury’s 4 tbsp frozen chopped parsley by Sainsbury’s METHOD To make the salsa, heat the oil in medium pan, add the onion and fry for 3 minutes. Add the garlic, fry for 2 minutes then stir in the tomatoes and 300ml cold water. Bring to the boil, add the sugar, season with black pepper and simmer for 5 minutes. Stir in the parsley and heat through --- MEXICAN QUESADILLAS http://goo.gl/4NkkjC INGREDIENTS 100 g mature cheddar, grated 1 red onion, finely chopped 15.5 g fresh coriander 1 red chilli, finely chopped 1 courgette, trimmed and grated 410 g tin cannellini beans in water, drained and rinsed 1 carrot, grated 1 tbsp olive oil 4 plain flour tortillas 80 g baby leaf rocket salad METHOD 1. In a large bowl, combine the cheese, onion, most of the coriander, the chilli,courgette, cannellini beans and carrot. Set aside. 2. Brush a large frying pan with a little oil and place over a medium heat. Press 1 tortilla into the pan, then top with half of the cheese and vegetable mixture. Top with another tortilla and press down. 3. Cook for 2-3 minutes on each side (invert onto a plate to turn it over), until golden and filling is hot and the cheese has melted. Remove from the pan, cover with foil to keep warm while you make the second quesadilla. 4. Brush the pan with the remaining oil and repeat with the remaining tortillas and cheese and vegetable mixture. Cut the quesadillas into triangles and serve with the salad on the side.
Views: 38095 Sainsbury's Food
Christmas Party Snacks | Fleur & Mike
 
05:46
Pull on your festive jumper and send out the invites... Fleur & Mike are here to show you how to make some delicious party food. Mike is making pear, parma ham and mozzarella bites, while Fleur concocts a platter of cambozola, chicory and cranberry canapés - try saying that with a full mouth! Who would you invite to your ultimate Christmas party? What would you serve them? Let us know in the comments below! If you fancy having a go at making these, the cheesy chicory bites recipe can be found here: http://goo.gl/5fu7Hv And the pear and parma ham nibbles recipe is here: http://goo.gl/uhgkTM. Both recipes can also be found at the bottom of the description. Liked this episode? You can catch up on all Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And subscribe to our channel so you never miss another video! http://www.youtube.com/subscription_center?add_user=homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- CAMBOZOLA, CHICORY & CRANBERRY CANAPÉS INGREDIENTS 10g pecans 75g cambozola by Sainsbury’s, crumbled 1 tbsp crème fraîche by Sainsbury’s ½ tbsp Sainsbury’s balsamic vinegar 10g dried cranberries, chopped, plus extra to garnish 1 tbsp chopped fresh flat-leaf parsley by Sainsbury’s 10 chicory leaves METHOD 1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the pecans on a baking sheet and toast them just until they become aromatic, about 5 minutes. Allow to cool, then roughly chop. 2. Meanwhile in a small bowl, combine the cambozola with the crème fraîche, balsamic vinegar, dried cranberries and ½ tablespoon chopped parsley until well mixed. 3. Using ½ tablespoon as the measure, divide the mixture between 10 chicory leaves. Finish with a sprinkle of pecans, a few more chopped dried cranberries and the remaining ½ tablespoon chopped parsley. Chill until ready to serve. -- PARMA HAM, MOZZARELLA & PEAR BITES INGREDIENTS 1 x 85g pack Simply Italian Parma ham by Sainsbury’s 2 ripe pears, each trimmed, cored and cut into 6 slices 1 x 125g pack Be good to yourself mozzarella, sliced Fresh chives by Sainsbury’s, finely chopped to garnish 1. Preheat the oven to 180°C, fan 160°C, gas 4. 2. Lay the Parma ham slices on a board and cut in half lengthways. Put a slice each of pear and mozzarella in the middle of each slice of ham, then wrap up to create bite-size parcels. 3. Place on a baking sheet and cook in the oven for 5 minutes. Garnish with chives and serve.
Views: 31583 Sainsbury's Food
Beer Battered British Fish And Chips | Fleur & Mike
 
05:02
In terms of British tradition, is there a more traditional recipe than good ol’ fish and chips? No, we didn’t think so, and after many of your requests for traditional British recipes, Fleur is cooking a healthier, homemade version of takeaway fish and chips. Could this be the new alternative to ordering a take away? Let us know in the comments below! Liked this episode? You can catch up on all Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And make sure to subscribe to the channel so you never miss another episode! http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur --- BRITISH FISH AND CHIPS http://goo.gl/mk5l2O INGREDIENTS 1.5 kg Maris Piper potatoes. peeled and cut into chips 2 tbsp olive oil 225 g self-raising flour, plus extra for dusting A pinch of salt 280 ml lager, straight from the fridge Sunflower oil for deep frying 4 x 180g thick skinless and boneless cod fillets 2 lemons, cut into wedges, to serve 500 g frozen peas 6 mint leaves, chopped 4 tbsp half-fat crème fraîche METHOD 1. Preheat the oven to 200°C, fan 180°C, gas 6. Line a large baking tray with baking parchment. 2. Place the chips on the tray and toss with the olive oil. Season with salt and cook in the oven for 40 minutes, turning once, until crisp and golden. 3. Meanwhile, sift the flour and salt into a large bowl. Whisk in the lager until you have a smooth, lump-free batter with the consistency of double cream – it should be thick enough to coat the back of a wooden spoon. 4. Pour enough sunflower oil into a large, deep and heavy pan to come halfway up the sides. Heat over a medium heat until a cube of bread sizzles and crisps up within 30 seconds of being dropped into the oil. 5. Season the fish fillets with salt and freshly ground black pepper and dust lightly with flour. Dip 2 fillets into the batter, shaking off any excess. Using tongs, carefully lower the fillets into the hot oil and cook for 2-3 minutes on each side, until crisp, golden and cooked through. Drain on kitchen paper and keep warm. Repeat with the remaining 2 fillets. 6. Meanwhile, place the peas in a pan of boiling water and simmer for 2-3 minutes over a medium heat. Drain, reserving 2 tablespoons of the cooking water. Stir the mint, crème fraîche and reserved water into the peas. Crush with a fork and season to taste with freshly ground black pepper. Serve with the fish and chips, with lemon wedges on the side.
Views: 50284 Sainsbury's Food
Spanish Paella v Brazilian Brigadeiros | Fleur & Mike
 
07:07
While neither Spain nor Brazil are top dogs on the football field this year, there's still plenty to celebrate about their national cuisines. In this episode, Fleur & Mike go head-to-head in the kitchen as Mike prepares his version of a Spanish paella, while Fleur looks to strike back with some tasty Brazilian brigadeiros. Do you have any national dishes you'd like to see Fleur & Mike make? Let us know in the comments below. Find the full paella and brigadeiros recipe at the bottom of the description. More Fleur & Mike recipe videos: http://goo.gl/cflxhi Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys Find more great recipes and inspiration here: http://inspiration.sainsburys-live-well-for-less.co.uk/ #FoodWithFleur -------- Paella Recipe: Ingredients: 1 large skinless, boneless chicken breast, cut into 2cm pieces 1 x 150g pack Spanish diced chorizo by Sainsbury's 6 spring onions, roughly chopped 200g Spanish paella rice by Sainsbury's 1 red pepper, deseeded & cut into 2cm chunks 1 x 180g pack raw king prawns by Sainsbury's 100g frozen peas by Sainsbury's 4 small tomatoes, cut into wedges 1 tsp sweet paprika 2 garlic cloves, peeled & finely chopped 1 tsp turmeric 650ml hot vegetable stock Method: Toss the chicken pieces in the paprika. In a deep pan over a medium heat, fry the chicken, chorizo and garlic until the chorizo has coloured and the chicken has begun to brown. Add the spring onions, turmeric, paella rice and red pepper. Stir and heat for 2-3 minutes until the rice is opaque. Add the stock. Stir gently, then simmer slowly for 10 minutes until the rice is half cooked. You don't need to stir it. Add the prawns, peas and tomatoes to the pan. Heat for a further 10 minutes until the rice is fluffy and the chicken is cooked through. Season and serve. -------- Brigadeiros Recipe: Ingredients: 3 tbsp cocoa powder or drinking chocolate 1 tbsp unsalted butter 395g sweetened condensed milk by Sainsbury's Assorted sprinkles/nuts/cocoa powder/edible glitter to decorate Method: In a medium saucepan over a medium heat, combine cocoa, butter and condensed milk. Cook, until thickened, whilst stirring continuously so it doesn't stick - this should take at least 20 minutes. Once thick, remove from heat and allow to cool for a few minutes, then transfer to a glass bowl and put the mix in the fridge. Let rest until cool enough to handle -- this can be left overnight. Once cool and thick, take a teaspoon of the mix and form into a small ball with your hands. Roll the ball in the sprinkles of your choice and place on parchment paper. Eat at once or keep in the fridge until serving.
Views: 65996 Sainsbury's Food
Mexican-Style Easter Brunch | Fleur & Mike
 
05:05
Easter bank holiday weekend is right around the corner, and with more time to be creative in the kitchen, what will you cook? This week, Fleur shows us a delicious alternative to eggs benedict, Mexican style eggs. The perfect brunch recipe to impress your friends when they're over for a long weekend. See what brunch recipe Fleur and her friends cooked last time they stayed over in 'A Very Girly Brunch': http://goo.gl/Iq0R3a Liked this episode? You can catch up on all Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And make sure to subscribe to the channel so you never miss another episode! http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur --- MEXICAN RANCH STYLE EGGS http://goo.gl/i3gW3z INGREDIENTS 1.25 kg potatoes, cut into 2cm cubes 500 ml chicken stock, made with 1 stock cube 2 tbsp olive oil 2 garlic cloves, peeled, 1 left whole, 1 finely chopped 0.5 bunch spring onions, washed and sliced 300 g peppers, sliced 70 g Spanish chorizo, each slice cut into 4 2 tsp mild chilli powder 400 g tin peeled tomatoes 4 medium free-range eggs METHOD 1. In a large frying pan add the potatoes and 300ml stock and cook for 10 minutes, until most of the liquid has been absorbed and the potatoes are becoming tender. Remove the lid, add 1½ tablespoons of oil and the whole garlic clove and fry the potatoes for 10-15 minutes, stirring occasionally, until golden. 2. Meanwhile, heat the remaining oil in another frying pan, and fry most of the onion (leave a little to garnish), peppers and chorizo for 5 minutes, until slightly charred. 3. Stir in the remaining garlic and chilli powder, followed by the tomatoes and remaining stock. Simmer for 5 minutes, until thickened, then season. 4. Make four dips in the tomato sauce using the back of a spoon and crack an egg into each dip, cover and cook over a gentle heat for 6-8 minutes, until the yolk has set but is still runny. Serve straight away, scattered with the remainder of the spring onions, and with the sauté potatoes.
Views: 28299 Sainsbury's Food
Brilliantly British Scones | Fleur & Mike
 
05:19
It's time to get your bake on with Fleur & Mike as they make some traditional British scones! Mike opts for a pretty out there chocolate topping whilst Fleur chooses the classic combo of Cornish cream and jam. What's your topping of choice? Are you a traditionalist or an adventurer? (p.s. Does anyone know how 'scone' is actually pronounced?? Please let us know!) Fancy yourself as a brilliant British baker? Click on this link to see the full scones recipe - http://goo.gl/T8kzkr - or follow the recipe at the bottom of the description. You can find more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And subscribe to our channel so you'll never miss another episode ever!http://www.youtube.com/subscription_c... Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur --- SCONES INGREDIENTS 1. 350g self-raising flour, plus extra for dusting 2. Pinch of salt 3. 1 tsp baking powder 4. 85g unsalted butter, cubed 5. 3 tbsp caster sugar 6. 175ml semi-skimmed milk 7. 1 tsp vanilla extract 8. 1⁄2 tbsp lemon juice 9. 1 medium egg, lightly beaten 10. 1⁄2 x 227g pot Taste the Difference Cornish clotted cream 11. 100g strawberry jam METHOD 1. Preheat the oven to 220°C, fan 200°C, gas 7. Place a baking tray in the oven to heat. 2. Mix the flour, salt and baking powder together in a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar. 3. Heat the milk gently in a pan until warm, then stir in the vanilla extract and lemon juice. Using your hands, make a well in the dry mixture, then pour in the warm milk and mix together with a knife. Turn out the dough onto a lightly floured surface and gently fold over 2–3 times until slightly smoother. Gently roll out to a thickness of 4cm. 4. Using a 5cm cutter, cut out 4 rounds. Bring the remaining dough together and repeat until you have 8 scones. Brush the tops with the egg, then transfer to the hot baking tray. Bake for 10 minutes, until golden. Cool slightly, then cut in half and fill with clotted cream and jam.
Views: 42746 Sainsbury's Food
Warm Chicken Salad With Mozzarella Croûtes | Fleur & Mike
 
03:39
The beetroots have gone (see last week's episode here if you missed out http://goo.gl/FFsbzk) so Mike's back in the kitchen with Fleur. This week, they're whipping up a delicious, warm chicken salad - a perfect autumnal lunchtime recipe. But that's not all, find out what Mike has up his sleeve as a bonus side order! We've got more Fleur & Mike recipe requests coming up, and Halloween's just around the corner, so if there's something you want to see the guys cook, tell us in the comments! If you'd like to have a go making this speedy salad at home, follow this link for details - http://goo.gl/CPR5Jh - or check out the instructions below. You can find more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And subscribe to our channel so you never miss another episode! http://www.youtube.com/subscription_center?add_user=HomemadeByYou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- WARM CHICKEN SALAD WITH MELTED CHEESE CROÛTES INGREDIENTS ½ x 260g bag baby leaf spinach by Sainsbury’s ½ x 200g bag mixed leaf salad by Sainsbury’s 2½ tbsp olive oil by Sainsbury’s 460g pack British chicken breast fi llet portions by Sainsbury’s, thinly sliced 1 yellow pepper, deseeded and sliced ½ x 335g pack cherry tomatoes, halved 4 tbsp balsamic vinegar by Sainsbury’s 2 tbsp runny honey by Sainsbury’s ½ x bakery white baton, cut into 8 thin slices 125g be good to yourself mozzarella ball, sliced 1 avocado, peeled, destoned and chopped METHOD 1. Toss the spinach and salad leaves together. Divide between four serving bowls and set aside. 2. Heat ½ tbsp of the oil in a frying pan, add the chicken and fry for 6-8 minutes until cooked through with no pink remaining. Remove with a slotted spoon, cover and keep warm. Add 1 tbsp of the oil to the pan and fry the pepper for 3-4 minutes, adding the tomatoes after 2 minutes. Remove with a slotted spoon and keep warm. 3. Stir the vinegar, honey and the remaining oil into the pan, and simmer for 1-2 minutes until syrupy. Season with freshly ground black pepper. 4. Meanwhile, preheat the grill and toast the baton slices. Top with the mozzarella and grill for a further 1-2 minutes until the cheese is golden and bubbling. 5. Scatter the avocado, chicken, pepper and tomatoes over the salad, then top each with two cheese croûtes. Drizzle over the dressing and serve.
Views: 36559 Sainsbury's Food
Spicy Fish Kebabs | Fleur & Mike
 
05:06
It's not just the weather that's getting hotter this week, Fleur and Mike are spicing things up in the kitchen and making cod 'kebab-able' as Fleur says. With Fleur's love of fish and Mike's love for curry, they make a tasty combination that works with a variety of fish. Try pollock, salmon or haddock for a great summer party/bbq recipe. Which fish will you go for? Let us know in the comments below! Follow this link for details on how to make these super tasty fish kebabs - https://goo.gl/o4rOyg - or check out the instructions below. You can find more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And subscribe to our channel so you never miss another episode! https://goo.gl/fgKIX4 Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur --- FISH KEBABS WITH TOMATO AND RED PEPPER DAHL INGREDIENTS 150 ml full-fat natural yogurt Juice of 1 lemon 0.5 tsp turmeric 350 g cod loin, cut into cubes (check it over for any small bones) 20 g unsalted butter, melted For the dhal: 200 g yellow split peas 1 tbsp olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 1 red pepper, halved, deseeded and finely diced 4 medium vine-ripened tomatoes, chopped 1 tsp turmeric 0.5 tsp ground cumin 0.5 tsp ground coriander 0.5 tsp ground ginger 1 cinnamon stick 1 litre very low-salt vegetable stock (eg Kallo) METHOD 1 Put the yogurt, lemon juice and turmeric in a large bowl and combine. Add the cod and leave to marinate for 30 minutes. Soak short wooden skewers in cold water to prevent them burning. 2 Meanwhile, start the dhal. Put the split peas in a large bowl and cover with plenty of cold water. Soak for 30 minutes. 3 Heat the olive oil in a medium saucepan and cook the onion and garlic, stirring, for about 5 minutes, until just beginning to soften. Stir in the red pepper and tomatoes and cook for a further 10 minutes. Add the turmeric, cumin, coriander, ginger and cinnamon, stir until well combined, and cook for 1 minute. 4 Drain the split peas and add to the pan, tossing well with the vegetables and spices. Pour over the stock and bring to the boil. Simmer for 50-60 minutes. You may need to top up with a little extra stock to ensure that the pan doesn’t go dry. The dhal is cooked when the split peas are tender and creamy and all the liquid has been absorbed. 5 About 10 minutes before the dhal is due to be ready, preheat the grill to high. Thread the marinated fish onto the skewers – about 3 pieces per skewer. Place on a foil-lined baking sheet and drizzle over the melted butter. Grill under a high heat for 7-10 minutes, turning frequently until they are golden and crispy around the edges. Serve with the dhal.
Views: 21060 Sainsbury's Food
Hot Harissa Sea Bass | Jack Lucas
 
04:58
Glossy eyes, smells good and hot, hot hot! Yes we're talking about the fish... harissa sea bass to be precise. MasterChef finalist Jack Lucas shows us how to tackle a simple but impressive recipe, bursting with Moroccan spice. Who knew delicious cooking could be this quick and easy? Are you a fan of spicy food? Are you planning to treat someone special to a home-cooked meal? What would you like to see our expert chef cooking next time? Let us know in the comments below! Liked this video? Make sure to subscribe to the channel so you never miss another episode! http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys --- HARISSA SEABASS WITH GRIDDLED VEGETABLES & COUS COUS http://goo.gl/zN5BcY INGREDIENTS 1 courgette, trimmed and cut into ribbons using a vegetable peeler 2 red peppers, deseeded and cut into thick slices 2 red onions, cut into wedges 2 tbsp vegetable oil 4 sea bass fillets 1 tbsp harissa paste 220 g pack Moroccan-style couscous, made to pack instructions METHOD 1. Heat a griddle pan over a high heat until very hot. Brush the vegetables all over with the oil and griddle for 5 minutes, turning once, until charred and tender. 2. Meanwhile, preheat the grill to medium. Put the fish on a baking tray and brush each fillet with the harissa paste. Season with freshly ground pepper and cook under the grill for 4-5 minutes, until cooked. 3. To serve, divide the prepared couscous among plates. Top with the griddled vegetables and the harissa sea bass.
Views: 14295 Sainsbury's Food
Homemade Pizza | Fleur & Mike
 
04:55
This week, Fleur and Mike have a go at making one of the most popular and delicious meals on the planet - pizza! Fleur prepares a stylish fig, prosciutto and goat's cheese pizza, while Mike plumps for a selection of meaty toppings. Which do you prefer? What would you put on your perfect pizza? Let us know in the comments below. Homemade pizzas are super easy to make. Start with this simple Margherita recipe - http://goo.gl/idER5m - and then add your own toppings. The more extravagant the better! Need more Fleur & Mike in your life? Click here! http://goo.gl/4icwO5 And subscribe to the channel so you never miss another episode! http://www.youtube.com/subscription_center?add_user=HomemadeByYou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur ----- MARGHERITA RECIPE 1 tsp active dry yeast 2 tbsp Sainsbury's extra-virgin olive oil, plus extra for greasing 400g Sainsbury's British strong white bread flour, plus extra for kneading 100g semolina flour 1 x 390g carton Sainsbury's chopped tomatoes in tomato juice 1 x 125g pack Sainsbury's Be good to yourself mozzarella, thinly sliced 1 tsp Sainsbury's Fairtrade sugar 1 tsp fine sea salt 1 tsp dried marjoram by Sainsbury's METHOD 1. In a large bowl, combine the yeast and sugar with 330ml warm water and stir to blend. Let the mixture stand for about 5 minutes until foamy. Stir in the oil and the salt. 2. Slowly add both flours, a little at a time, stirring until the dough forms a ball. Knead the dough on a floured work surface until it’s elastic. If necessary, add extra flour to stop the dough from sticking. 3. Place the dough in a large bowl, lightly greased with a little olive oil. Cover with clingfilm and set aside to rise in a warm place until doubled in size (around 1-2 hours). 4. While the dough is rising, prepare the tomato sauce. Put the tomatoes and juice into a pan and simmer until it’s reduced to a thick sauce. Set aside. 5. When the dough has doubled in size, punch it down and divide in two. If making two pizzas, put half of the dough aside and cover with a damp tea towel. For one pizza, wrap the remaining half of the dough in clingfilm and chill in the fridge (use the dough the next day). 6. Preheat the oven to 220°C, fan 200°C, gas 7. Stretch out the dough (or use a rolling pin to roll) and place on a baking tray. Spread the tomato sauce over the top. Sprinkle with the marjoram and top with the mozzarella slices. 7. To try Fleur's tasty topping choices slice figs, add some goat's cheese and lots of proscuitto. Or if you're like Mike and you fancy it a bit more meaty add mozzarella, a little diced fresh chilli, sliced chicken, pepperoni, salami and chorizo! 8. Bake for about 10 minutes, until the crust is golden and the cheese has melted.
Views: 50266 Sainsbury's Food
Easy Fish Pie | Fleur & Mike
 
04:29
To beat the January weather there's nothing heartier than a comforting fish pie. Today Fleur & Mike are cooking a spicy ginger and chilli version for some added extra warmth. What are your favourite winter warmer dishes? Let us know in the comments below and make sure to suggest any dishes you want Fleur and Mike give a go! The fish pie recipe can be found at the bottom of this description and you can find more recipes using ingredients straight from your freezer here: http://goo.gl/kRRqow Subscribe to the channel so you never miss another episode. https://www.youtube.com/user/homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur --- SPICY GINGER AND CHILLI FISH PIE INGREIDENTS 700g pack frozen mashed potato 2 x 350g packs basics frozen fish pie mix 1 tbsp olive oil 200g frozen chopped onion 1 tbsp frozen chopped garlic 1 tbsp frozen chopped ginger 2 tbsp frozen chopped chilli 3 tbsp balti paste 300ml lighter crème fraîche 150g frozen British garden peas 2 tbsp frozen chopped coriander METHOD 1. Put the frozen mashed potato in a microwave-safe bowl with 2 tbsp water. Cov-er with cling film and cook on high for 8-9 minutes, stirring every 2-3 minutes until thoroughly defrosted and piping hot. Set aside. 2. Meanwhile, put the frozen fish mix into a large deep frying pan and cover with cold water. Bring to the boil, then simmer for 2-3 minutes until the fish flakes easily. Remove the fish with a slot-ted spoon and transfer to a 2-litre ovenproof baking dish. Break into small chunks with a fork. Reserve 150ml of the poaching liq-uid. 3. Heat the olive oil in a large frying pan, add the frozen onion, garlic, ginger, and chilli and fry over a medi-um-high heat for 8-10 minutes, stirring occasional-ly, until the onions are gold-en and any excess moisture has evaporated. Stir in the balti paste and cook for a further 1 minute. 4. Reduce the heat and gradually stir in the crème fraîche and reserved poach-ing liquid. Stir in the peas and chopped coriander and simmer for 1-2 minutes. Pour the sauce over the fish and gently mix together. 5. Spoon the mashed potato over the filling to cover completely – using the prongs of a fork to spread it evenly. Place on a baking tray and bake in the oven for about 35 minutes until golden and bubbling.
Views: 28142 Sainsbury's Food
How to Cook Asparagus | Sainsbury's Food
 
02:06
Sainsbury's resident foodie, Sally, shows you how to cook asparagus three ways: steamed, on the griddle and in the oven. British Asparagus is a delicious and nutritious ingredient best enjoyed in season from April to late June. Find more how-to videos here: http://www.youtube.com/playlist?list=PLA-a3I2yMNcojuSJcPXXSalR1lNtFzQCy Subscribe to the channel for more how-to videos and our new weekly show, Food With Fleur & Mike: http://www.youtube.com/subscription_center?add_user=homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: https://plus.google.com/+sainsburys More great recipes and inspiration here: http://inspiration.sainsburys-live-well-for-less.co.uk/ #SainsburysFood
Views: 7792 Sainsbury's Food
Burger Cupcakes | Fleur & Mike
 
06:24
Cupcakes that look just like cheeseburgers?! It might sound odd but they are Fleur's new favourite thing, discovered on a recent trip to America. As a little birthday treat Mike rustles some up and surprises Fleur with the results. What other sweet treats would you like to see Fleur and Mike make? Let us know below. Get the full recipe here - http://goo.gl/Xe6bXp - or see below in the description. If you liked this, you can find more Fleur & Mike recipe videos here: http://goo.gl/cflxhi And if you don't want to miss another episode, subscribe to our channel: http://www.youtube.com/subscription_c... Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur ------ Cheese Burger Cupcakes Recipe Makes 9 cupcakes Ingredients For the Victoria sponge mixture: 125g unsalted English butter by Sainsbury's, softened, plus extra for greasing 125g Sainsbury's Fairtrade white caster sugar ½ tsp Taste the Difference Madagascan vanilla extract 2 large British free-range eggs by Sainsbury's, beaten 125g British self-raising flour by Sainsbury's ¼ tsp baking powder 2 tbsp British semi skimmed milk by Sainsbury's 1 tbsp cocoa powder by Sainsbury's For the vanilla buttercream: 125g unsalted English butter by Sainsbury's, at room temperature ½ tsp Taste the Difference Madagascan vanilla extract 250g icing sugar To decorate: 1 tsp apricot glaze by Sainsbury's 3 tsp white, orange and yellow sprinkles by Sainsbury's Icing sugar, for dusting 100g ready to roll yellow icing by Sainsbury's 100g ready to roll green icing by Sainsbury's Red writing icing pen (from 76g pack colour writing icing by Sainsbury's) You will also need: 12 paper cupcake cases 6.5cm round cutter 1 cocktail stick Preheat the oven to 180°C, fan 160°C, gas 4. Place the paper cupcake cases in a 12-hole muffin tin. In a large mixing bowl, use an electric hand whisk to cream together the butter, sugar and vanilla extract until light and fluffy. Beat in the eggs one at a time, adding a little flour with each egg to stop the mixture splitting. Sift over the remaining flour and baking powder, then gently fold in with a wooden spoon until the mixture is smooth. Stir the milk into the cake mixture, then divide three-quarters of it equally between 9 cupcake cases. Stir the cocoa powder into the rest of the mixture, then spoon into the last 3 cupcake cases. Bake all the cakes for 25 minutes until risen and a skewer inserted into the center comes out clean. Cool on a wire rack. Peel the paper cases off the cupcakes. Halve the vanilla cakes horizontally for the burger buns and cut each of the chocolate cakes into 3 horizontally to make 9 burgers. Brush the domed tops of the vanilla cake halves with the apricot glaze, then scatter the coloured sprinkles over to resemble seeds. Dust a surface with icing sugar and roll out the yellow and green icings to 3mm thick each. Using a 6.5cm round cutter, stamp out 9 circles from each colour. Gently flatten the yellow icing circles around the edges with your fingers for the cheese and put to one side. Roll the end of a cocktail stick around the edges of the green circles to create a crinkled effect for the lettuce. To make the buttercream, in a large mixing bowl, use an electric hand whisk to beat together the butter and vanilla extract for 2-3 minutes, until pale and soft. Add half the icing sugar and beat on a low setting at first, so the icing sugar doesn't puff up and out of your bowl. Beat on a higher setting until smooth, then repeat with the rest of the icing sugar. Continue to beat for 1-2 minutes, until pale and fluffy. To colour the buttercream, beat in a little food colouring. If you're using liquid food colouring, take care not to add too much as it will make the buttercream looser. If you want a deeper colour, it's better to use food colourings in gel or paste form. Spread the bottom halves of the Victoria sponges with a little buttercream and top with 'lettuce'. Add more buttercream and top with a 'burger', then more buttercream and a slice of 'cheese'. Pipe red 'ketchup' on each, using the writing icing pen, finish with the vanilla cake 'bun' tops and serve. Cook's tip: If you are piping buttercream rather than using it as a filling or topping, loosen the mixture with a couple of teaspoons of milk.
Views: 70029 Sainsbury's Food
Surprise Inside Birthday Cake | Fleur & Mike
 
06:48
As if last week’s cheesy naans weren’t surprise enough, F&M have upped the ante again (no, we’re not talking about Mike’s facial hair) – this time with a sweet-tastic birthday cake surprise, baked especially for Fleur’s mum. You can easily give the surprise element your own personal spin. What would you put inside? If you want to make this surprise birthday cake for your family or friends you can find the recipe here - http://goo.gl/HIK7vJ - or follow the instructions below. Need more Fleur & Mike in your life? Click here! http://goo.gl/4icwO5 And subscribe to our channel so you'll never miss another episode ever! http://www.youtube.com/subscription_center?add_user=HomemadeByYou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- BIRTHDAY SURPRISE CAKE 1. 500g unsalted English butter by Sainsbury’s, softened 2. 500g Fairtrade white caster cane sugar by Sainsbury’s 3. 10 medium British free-range Woodland eggs by Sainsbury’s, beaten 4. 500g self-raising flour by Sainsbury’s 5. 1 tablespoon Taste The Difference Madagascan vanilla extract FOR THE BUTTERCREAM 1. 300g unsalted English butter by Sainsbury’s 2. 600g icing sugar 1 teaspoon Taste The Difference Madagascan vanilla extract FOR THE ‘SURPRISE’: 1. 75g pack Dolly Mixtures by Sainsbury’s 2. 250g pack basics midget gems 3. 75g pack mini jelly beans by Sainsbury’s FOR THE DECORATION 1. 2 x 250g packs ready to roll yellow icing by Sainsbury’s 2. 3 x 80g packs multicoloured 100s & 1000s by Sainsbury’s YOU WILL ALSO NEED: 1 Sainsbury’s silver cake board, by Sainsbury’s METHOD: Method 1. Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease and line 2 x 20cm round, deep cake tins with baking paper. In a large mixing bowl, use an electric whisk to beat the butter and sugar until light and fluffy. 2. Beat in the eggs with a little of the flour to stop the mixture from splitting. Then fold in the remaining flour with the vanilla extract, until you have a smooth mixture with no lumps. 3. Divide the cake mixture equally into the prepared tins. Bake for 1hr 10 minutes, until risen and golden, and a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. 4. To make the buttercream, beat the butter and vanilla extract in a large bowl with an electric whisk for 3-4 minutes, until pale and soft. Add in half of the icing sugar and beat on a low setting at first, so the icing sugar doesn't all puff up and out of your bowl. Beat on a higher setting until smooth, then repeat with the other half of the icing sugar. Continue to beat for 1-2 minutes, until the mixture is fluffy and pale. 5. Use a clean, empty soup or bean tin to press down into the centre of each of the cooled cakes to make a hole. Slice one of the stamped-out circles of cake horizontally and reserve one half. 6. Sandwich the two main cakes together with a little buttercream and place on the cake board. Fill the middle with the 'surprise' sweets, then place the small reserved cake circle on top to make a lid. 7. Using a palette knife spread the remaining buttercream over the top and around the outside of the cake. Roll the icing out to a rectangular shape, and cut 4 x long strips of icing approx. 25cm long 2cm wide (2 from each rectangle). 8. Place the icing strips on the top of the cake in a cross shape, then press lightly onto the sides vertically to secure in place. Re-roll the icing trimmings and cut out two equal-sized diamond shapes. Fold each one in half, then put the two together to form a 'dicky bow'. Cut another small strip of icing and wrap it around around the middle of the bow. Set aside. 9. Using the flat of your hand, carefully press the 100's and 1000's all over the outside of the cake in between the yellow icing strips. (Place the cake on a lipped tray to prevent them from going everywhere.) Collect any 100's and 1000's that fall off the cake and press them back onto the cake until it is completely covered. 10. Brush the icing on the cake where the strips cross with a little water. Position the bow on top and press lightly to secure it in place.
Views: 87121 Sainsbury's Food
How to Make Ice Lollies | Sainsbury's Food
 
01:45
Sainsbury's resident foodie, Sally, shows you how to make your very own ice lollies using raspberries, strawberries and other delicious seasonal fruit. Find more how-to videos here: http://www.youtube.com/playlist?list=PLA-a3I2yMNcojuSJcPXXSalR1lNtFzQCy Subscribe to our channel for more of this plus Fleur & Mike every Wednesday: http://www.youtube.com/subscription_center?add_user=homemadebyyou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: https://plus.google.com/+sainsburys More great recipes and inspiration here: http://inspiration.sainsburys-live-well-for-less.co.uk/ #SainsburysFood
Views: 8780 Sainsbury's Food
Quick Prep, Slow Cooked Pork | Fleur & Mike
 
05:46
With Easter and the long weekends coming we've got a bit more time to rustle up some truly indulgent dishes like slow cook pork tostadas, perfected by Fleur & Mike. With 15 minutes to prepare and 4 hours to cook, Fleur takes the opportunity to work while Mike snoozes with the dogs, what will you be doing with your spare time? Let us know in the comments below. Liked this episode? You can catch up on all Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And make sure to subscribe to the channel so you never miss another episode! http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur --- SLOW COOKED PORK TOSTADAS WITH PINEAPPLE SALSA http://goo.gl/qpuUlH INGREDIENTS 1 onion, thinly sliced 2 cloves garlic, thinly sliced 1.2 kg British pork boneless shoulder joint by Sainsbury’s, fat removed 1 heaped tbsp Mexican spice blend by Sainsbury’s 6 plain tortilla wraps by Sainsbury’s 150 g fresh pineapple, skin removed and finely diced 50 g red onion, finely diced Half a red chilli, seeds removed, finely diced Juice of half a lime 3 tbsp coriander, roughly chopped 200 g little gem lettuce, shredded 60 g soured cream by Sainsbury’s METHOD 1.Cover the bottom of the slow cooker pot with the onions and garlic. Cut the pork into two equal-sized pieces and rub them all over with the spice blend. Place the pork on top of the onions and add 100ml cold water. Cover with a lid and cook on high power for 4 – 4.5 hours or on low power for 7.5 – 8 hours. (See below for an oven-cooked method.) 2.Thirty minutes before the end of the pork cooking time, pre-heat the oven to 200°C, 180°C fan, gas 6. Bake each tortilla on a baking tray for 8 minutes until crisp and golden brown – depending on the size of your oven you may need to do this in batches. 3.In a small bowl, prepare the salsa by combining the pineapple, red onion, chilli, and lime juice. Add 2 tablespoons of the coriander and stir through. 4. When the pork is done, remove it from the slow cooker and place it in a large bowl leaving the cooking liquid and onions behind. Shred using two forks, removing any large pieces of fat. Add some of the onions from the slow cooker if you like and a spoonful or two of the cooking liquid to taste. 5. To serve, arrange the lettuce leaves on the tortillas followed by the pork, some of the sour cream and then the pineapple salsa. Garnish with the remaining coriander. Cook’s tip: if you don't have a slow cooker this dish works perfectly well in a casserole in the oven. Divide the meat into 4 pieces instead of 2 and add an extra 150ml cold water. Cover and cook at 150°C, 130°C fan, gas 2 for up to 4 hours, checking after 2.5 hours to see how tender it is – the meat should have no resistance when pierced with a fork and fall apart easily.
Views: 30135 Sainsbury's Food
Strawberry, Prosecco & Elderflower Jellies | Fleur & Mike
 
03:30
With Wimbledon beginning at the end of the month and Summer teasing us with its imminent arrival (yay!) Fleur and Mike have gathered traditional British summer ingredients to make some delicious jellies. This week they make a grown up version of everyones favourite childhood dessert. Combining fresh strawberries, elderflower and prosecco, this quick, four step recipe is an easy way to win over guests at a summer party this year. Do you have a favourite summer strawberry recipe, let us know in the comments below? --- STRAWBERRY, PROSECCO & ELDERFLOWER JELLIES https://goo.gl/t23MPR INGREDIENTS 300 g British strawberries by Sainsbury's, hulled and quartered 250 ml Sainsbury's Prosecco Frizzante 450 ml Sainsbury's Taste the Difference elderflower cordial 25 g British white caster sugar by Sainsbury's 4 leaves gelatin METHOD 1. Distribute the strawberries among six glasses and pop them and the Prosecco in the fridge to fully chill. 2. In a medium pan, add the cordial and sugar over a low to medium heat. Stir to dissolve the sugar and then bring to a boil. Reduce the heat and then leave to simmer for five minutes. Once done, remove from the heat. 3. In a small bowl cover the gelatin with cold water. Leave for five minutes until the gelatin is completely soft. Remove the leaves and squeeze out as much liquid as possible. Add the gelatin to the elderflower syrup and then whisk until the gelatin has fully dissolved. 4. Pour the chilled Prosecco into the cordial, briefly stir and then evenly pour over the strawberries in each glass. Pop into the fridge to chill for at least at least two hours, or until set.
Views: 23362 Sainsbury's Food
Mother's Day Rose Covered Cupcakes | Fleur & Mike
 
05:53
With Mother's Day on the way, and Mike out of the house, things are getting girly in kitchen this week. Fleur puts her baking and decorating skills to the test in an attempt to surprise her mum with cupcakes decorated as roses! Are you planning to do any baking for Mother's Day this Sunday? Let us know in the comments below! Liked this episode? You can catch up on all Fleur & Mike recipe videos here: http://goo.gl/4icwO5 And make sure to subscribe to the channel so you never miss another episode! http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur --- CHOCOLATE AND ROSES CUPCAKES INGREDIENTS For the cupcakes: 175g soft baking spread ( by Sainsbury’s) 175g caster sugar 3 large eggs, beaten 125g self- raising flour, sieved 0.5 tsp baking powder 50g cocoa powder, sieved 50g dark chocolate chips For the buttercream: 225g lightly salted butter, softened 500g icing sugar Few drops rose water Few drops pink food colouring 2tsp milk Pink dusting powder if you wish METHOD 1. Preheat the oven to 190 C/ 170 C fan. Line a 12 hole cupcake tin with 12 cup cake paper cases. 2. Beat the butter and sugar until very soft and fluffy, beat in the eggs, with the flour and cocoa powder. 3. Stir in the chocolate chips. Spoon the cake mixture between the 12 cupcake cases. 4. Bake for 20-25 minutes or until the cakes spring back to the touch. Remove from the oven and cool on a wire rack. 5. Meanwhile, whisk the butter and icing sugar together until very soft and fluffy. Add the rose water, colouring and milk and whisk again for a few minutes until very creamy. 6. Fit a rose petal nozzle into a large piping bag. Fill the piping bag with the buttercream. Holding the nozzle directly over the centre of the cake, start to pipe over the surface, to create a rose. Dust with the dusting icing if you wish.
Views: 39820 Sainsbury's Food
Halloween Pumpkin Pie | Fleur & Mike
 
06:29
This week, Fleur shows us how to make a yummy pecan-topped pumpkin pie. Meanwhile, Mike tries his hand at a bit of pumpkin carving, with um, mixed results! Nice try Mike. If you want to try making this, for Halloween or for Thanksgiving (depending on where you are), you can find the recipe below. Need more Fleur & Mike in your life? Click here! http://goo.gl/4icwO5 And subscribe to our channel so you'll never miss another episode ever! http://www.youtube.com/subscription_center?add_user=HomemadeByYou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- PECAN TOPPED PUMPKIN PIE Serves 8 Prep time: 20 minutes Cook time: 1 hour 45 minutes Ready in 2 hours 5 minutes Cals: 330 Fat: 20 sat Fat: 5.1Sugar: 26.1 salt 0.45 For the pie: 200g short crust pastry 400g pumpkin, seeds removed and cut into wedges 2 large free range eggs, beaten 100g light soft brown sugar 1 tbsp maple syrup 0.5 tsp ground ginger 0.5tsp ground cinnamon 0.5tsp ground mixed spice 200ml evaporated milk For the Pecan topping: 100g pecan nuts 40g soft brown sugar 30g butter Method: 1. Roll out the pastry to a 3mm thickness and line a 21 cm round pie dish. Allow the pastry to fall over the rim. Prick the pastry base, line with greaseproof paper and baking beans and chill for 20 minutes. 2. Preheat the oven to 200 ºC, Fan 180 ºC, Gas 6. Remove the pie from fridge and bake for 15 minutes. 3. Remove the beans and paper and bake again for 10 minutes. Remove the baked case from the oven and trim off the excess pastry. 4. Meanwhile, steam the pumpkin pieces for 30 minutes or until the flesh has really cooked through. When cool enough to handle scoop the pumpkin flesh from the skin into a bowl. 5. Blitz the pumpkin with the remaining pie ingredients to form a batter. Pour into the baked pastry case and bake at 180 ºC, Fan 160 ºC, Gas 4 for 40 minutes or until the filling has just set. For the topping: 1. Mix together the nuts, sugar and butter. Remove the pie from the oven and top with the nutty mixture. Bake for another 10 minutes. 2. Remove from the oven and cool slightly before serving with ice cream or crème fraiche.
Views: 34761 Sainsbury's Food
How to make Potato Dauphinoise
 
01:52
Foodie Sally reveals her top tips for making potato dauphinoise Subscribe to the Sainsbury's channel: http://www.youtube.com/Sainsburys Visit our website – www.sainsburys.co.uk/livewellforless Or have your say: http://twitter.com/sainsburys http://www.facebook.com/sainsburys 300ml British semi-skimmed milk by Sainsbury's 200ml British double fresh cream by Sainsbury's 3 garlic cloves, peeled and crushed 3-5 sprigs fresh thyme, leaves picked plus extra for garnish 2 fresh bay leaves 1kg Maris Piper potatoes, peeled 1 large onion, finely sliced 25g unsalted English butter by Sainsbury's, plus extra for greasing 40g Swiss Gruyère by Sainsbury's, grated Sprinkling of freshly grated nutmeg 1. Preheat the oven to 200°C, fan 180°C, gas 6. Pour the milk and cream into a large saucepan. Add the garlic, thyme and bay leaves, and bring to the boil. Remove from the heat and leave to infuse for 5 minutes. 2. Thinly slice the potatoes on a mandolin or with a knife. Remove the bay leaves from the milk, then add the onions and potatoes. Return to the heat, bring to the boil and simmer for 3-5 minutes, stirring occasionally to prevent them sticking to each other. 3. When the potatoes are just tender, spoon into a buttered 2-litre oven proof dish, layering the potatoes as you fill the dish. Scatter the cheese on top, dot with the butter and sprinkle with the nutmeg. Bake for 40 minutes, until golden brown on top and bubbling.
Views: 51488 Sainsbury's Food
Toffee Apples & Bonfire Night Treats | Fleur & Mike
 
06:11
Hot on the heels of Halloween, comes the more traditional autumnal celebration of Bonfire Night. We asked Fleur and Mike to show us three of their favourite treats, perfect for any pre-or post-fireworks party. First up, we have spiced mulled cider, then mini toad in the hole and finally toffee apples with a twist from Mike, of course. What's your favourite topping for a toffee apple? Tell us in the comments below! Need more Fleur & Mike in your life? Click here! http://goo.gl/4icwO5 Help us get to 50k subscribers - it's free and you'll never miss another Fleur & Mike video: http://www.youtube.com/subscription_center?add_user=HomemadeByYou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- RECIPES: MULLED SPICED CIDER https://www.homemadebyyou.co.uk/recipes/drinks-and-smoothies/mulled-spiced-cider Full recipe instructions... Serves: 4 Ready in: 5 mins Prep time: 5 mins Cooking time: No time at all Ingredients 1 liter vintage cider 1 tbsp Fairtrade light brown soft sugar 100 ml golden rum 4 cloves 2 stick cinnamon 3 cm piece of fresh ginger, sliced 2 clementines, unpeeled and sliced into thin rounds Method 1. Place all the ingredients, except 1 clementine, into a large saucepan. Gently bring to a simmer for 10 minutes, until the sugar has dissolved. 2. Carefully strain and pour into heatproof glasses or mugs. Decorate each glass with a slice of the remaining clementine, with a few ginger slices and half a cinnamon stick if desired, and serve warm. MINI TOAD IN THE HOLE http://www3.sainsburys.co.uk/littleones/pregnant-mums/recipes/item/mini-toad-in-the-hole Full recipe instructions... Serves: 4 Ready in: 40 mins Prep time: 10 mins Cooking time: 30 mins Ingredients 125g plain flour 2 free-range eggs 125ml milk 125ml water 6 x Sainsbury’s Cumberland Be good to yourself sausages Olive oil, for greasing Fresh vegetables, to serve Method 1. Preheat oven to 200°C, fan 180°C, gas 6. 2. Make the batter by sieving the flour into a big bowl. Make a well in the middle and crack the eggs into the well. Using a hand whisk, whisk the eggs and as you do so the flour will gradually fall into the middle. 3. Measure the milk and water into a jug and mix and then slowly pour this into the well and keep whisking. The remaining flour will gradually mix into the liquid. Whisk again until you have a smooth batter. 4. Twist the sausages in half and cut each one in two. 5. Use a piece of kitchen paper and rub the muffin tins with olive oil (some fat will also come out of the sausages so you don’t want to add too much). 6. Put a sausage into each tin and roast for 15 mins until golden. 7. Take out of the oven and immediately pour the batter into the muffin tins over the sausages (don’t let them cool, the tins need to be hot when you add the batter). Put straight back into the oven and bake for another 15 mins until the batter has puffed up and is golden brown. BONFIRE NIGHT TOFFEE APPLES https://www.homemadebyyou.co.uk/recipes/snacks/bonfire-night-toffee-apples Full recipe instructions... Serves: 10 Ready in: 50 mins Prep time: 20 mins Cooking time: 15 mins plus 15 mins setting Ingredients 10 wooden skewers (or lolly sticks) 10 Golden Delicious apples, scrubbed 350 g Fairtrade light soft brown sugar 2 tsp white wine vinegar 35 g unsalted English butter 2 tbsp golden syrup To decorate 2 tbsp Halloween sprinkles 2 tbsp sugar stars 20 g ginger snap biscuits, crushed Butterscotch, crushed (Mike’s twist) Method 1. Insert a wooden skewer or lolly stick into the stalk end of each apple. Line a large baking tray with baking parchment. 2. Put the sugar in a heavy-based pan with 120ml cold water and heat gently, stirring until it dissolves. Bring to the boil and add the vinegar, butter and golden syrup. Boil gently for 12 minutes, until it has reached the soft-crack stage (138°C on a sugar thermometer, or the point at which a little of the mixture, dropped into cold water, forms threads that bend slightly before breaking). 3. Dip the bottom two-thirds of the apple in the toffee, turning to coat. Working quickly, get the children to add sprinkles, stars or biscuit crumbs to each apple. Leave to set on the baking parchment for 15 minutes.
Views: 37700 Sainsbury's Food
How to make Fairy Cakes
 
02:57
Foodie Sally reveals her top tips for making fairy cakes Subscribe to the Sainsbury's channel: http://www.youtube.com/Sainsburys Visit our website – www.sainsburys.co.uk/livewellforless Or have your say: http://twitter.com/sainsburys http://www.facebook.com/sainsburys Makes 12 fairy cakes Prep time: 15 minutes Cook time: 20 minutes Cooling time: 20 minutes Total time: 55 minutes Cals: 330 Fat : 24.9 g Sugar: 24.6g Salt: 0.25g Sat Fat: 15.2g 175g unsalted butter by Sainsbury's, softened 175g Sainsbury's Fairtrade caster sugar 1 tsp Taste the Difference Madagascan vanilla extract 3 medium British free-range Woodland eggs by Sainsbury's 175g Sainsbury's British self-raising flour For the buttercream: 175g lightly salted butter, softened 225g icing sugar A few drops pink food colouring A few drops yellow food colouring A few drops lemon essence Icing sugar, for dusting 1. Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole cupcake tin with paper cases. 2. Cream the butter and sugar together until light and fluffy, then add the vanilla extract, and some of the beaten eggs and 1 tablespoon flour. Fold until combined. Add the remaining eggs and flour, a little at a time, folding in with a wooden spoon. 3. Using two teaspoons spoon the mixture into the cases. Bake for 20 minutes, or until risen and golden. Cool in the tin for 2 minutes, lift the cakes onto a wire rack. Meanwhile, make the buttercream: beat the butter and sugar together and divide in half and colour each half as you wish. Flavour the yellow buttercream witha few drops of lemon essence. 4. Cut the tops off each cake and then cut the top in half to create two halves. Drop spoonfuls of the buttercream onto each cake and push the ‘fairy wings’ in position. 5. Dust with icing sugar before serving.
Views: 16168 Sainsbury's Food
Tuna Steak With Spicy Salsa | Fleur & Mike
 
04:07
This week we challenged Fleur and Mike to make some tasty tuna steaks accompanied by a sweet and spicy salsa. With summer ending and the weather becoming ever more temperamental, this dish is perfect for BBQing outside or cooking indoors. Let us know in the comments below if you have any foodie challenges or recipes you'd like Fleur & Mike to take on! If you fancy having a go at this dish, it's super-easy and very quick. Just click this link http://goo.gl/ba7UPc or follow the instructions below. Make sure to check out more Fleur & Mike recipe videos here: http://goo.gl/4icwO5 Are you subscribed to the channel? It's free and you'll never miss another episode! http://www.youtube.com/subscription_center?add_user=HomemadeByYou Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- SEARED TUNA STEAKS WITH PINEAPPLE SALSA INGREDIENTS 432g tin pineapple slices in natural juice by Sainsbury's, drained, juice reserved ½ green pepper, deseeded and finely diced 1 red chilli, deseeded and finely diced 2 tbsp fresh coriander, washed and finely chopped Juice 1 lime 1 tbsp olive oil 2 x packs of 2 yellowfin tuna steaks Sainsbury's 75g bag SO organic watercress, to serve METHOD 1. Chop the pineapple into small pieces. Put in a bowl with the pepper, chilli and coriander. Add 1 tablespoon of the reserved pineapple juice (discard the rest) along with the lime juice and stir well to combine. Set aside. 2. Heat a griddle pan to high. Brush the tuna with the oil and season with freshly ground black pepper. Griddle for 1½ mins each side for medium or 3 minutes each side for well-done. You may need to do this in 2 batches. Serve the seared tuna steak with the salsa and the watercress. Top Tip: You can make the salsa up to 2 days ahead and keep it covered in the fridge for an even quicker preparation time.
Views: 29557 Sainsbury's Food
A Very Girly Brunch | Fleur & Mike
 
04:12
Fleur has banished Mike from the kitchen, because she's got best friends Becky from TalkBeckyTalk and Lissie over. They're making a tasty brunch of French toast, granola and berry compote. What's your favourite brunch recipe? Let us know in the comments below! Get the full recipe for French toast here: http://goo.gl/nXtzOp - or see below for details. If you liked this, you can find more Fleur & Mike recipe videos here: http://goo.gl/7LuaHi And subscribe to our channel - you'll never miss another episode: http://www.youtube.com/subscription_c... Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- Fruity French Toast Recipe Serves 6 Ingredients 6 slices thick wholemeal bread by Sainsbury's 4 medium British free-range Woodland eggs by Sainsbury's, beaten 2 tbsp runny honey by Sainsbury's 1 tsp Taste the Difference Madagascan vanilla extract 20g unsalted English butter by Sainsbury's 3 kiwi fruit, peeled, halved and sliced 150g punnet blueberries, washed 2 nectarines, washed, stoned and sliced 6 tbsp 50% less fat crème fraîche by Sainsbury's Cut each slice of bread in half diagonally. Put the eggs, honey and vanilla in a bowl and mix well. Dip the bread into the egg mixture, making sure that the bread is coated all over. In a large non-stick frying pan, melt one third of the butter. Add 4 eggy bread slices and fry for 3-4 minutes on each side, until golden. Remove from the pan to a warm plate, and repeat with the remaining butter and eggy bread slices. Serve 2 half slices per person, topped with the prepared fruit and the crème fraîche
Views: 57433 Sainsbury's Food
Valentine's Day Heart Pasta | Fleur & Mike
 
06:38
In the lead up to Valentine's, Mike is taking full control of the kitchen and cooking Fleur a very special meal. Combining both their favourite foods, prawns and pasta, he makes heart shaped ravioli from scratch - guys take note! He's not the only man in the kitchen this week - for more Valentine's Day recipe ideas click the links at the end of the video to see Barry Lewis and Jack Lucas. What do you have planned for Valentine's Day? Will you be cooking for someone special? Let us know in the comments below! Liked this episode? You can catch up on all Fleur & Mike recipe videos here: http://goo.gl/4icwO5 To see more of Barry Lewis' videos head over to his channel My Virgin Kitchen- http://youtube.com/myvirginkitchen And make sure to subscribe to the channel so you never miss another episode! http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys --- INGREDIENTS For the pasta: 180-200g 00 grade pasta flour 2 large eggs, beaten For the filling" 15g unsalted butter 200g raw king prawns 2 spring onions, very finely chopped 1 tsp grated lemon zest 1/4 small red chilli, deseeded and finely chopped (optional) 1 tbsp chopped fresh parsley 2 tbsp full fat cream cheese Mixed baby leaf salad to serve For the sauce: 25g butter 15g pine nuts, roughly chopped Juice of 1 small lemon METHOD 1. Prepare the pasta: Sieve the flour on to a clean work surface. Make a well in the centre and carefully push the flour out into a large round circle, making sure that there is a wall of flour all the way around the circle. 2. Pour the beaten eggs into the centre of the circle of flour. Using a fork, gradually work the flour into the eggs, making sure you catch the flour a little at a time. Keep gathering in the flour and when you have a paste, work the rest of the flour in with your hands. 3. Knead the dough for 10 minutes, until it is smooth and elastic. Wrap in cling film and chill for 30 minutes. 4. Meanwhile, prepare the filling. Melt the butter together in a pan and add the prawns, spring onions, lemon zest and chilli (if you want to use them). Stir and then cover with a lid, cook for 2 minutes, shaking the pan occasionally. Once the prawns are pink, remove them from the heat and transfer to a food processor and blitz for a few seconds. 5. Spoon into a bowl and stir in the parsley and cream cheese then season the mixture to taste. Cover and chill for 15 minutes. 6. Divide the pasta in 4. Flatten one piece and roll through the pasta machine at its widest setting. Re fold the dough and repeat this process about 6 times until the dough starts to look really creamy in colour and very smooth. Repeat with all the four pieces of dough. 7. Re-roll the pasta through the machine, tightening the rollers each time you pass the dough through. Once the dough is about 1 mm thick, lay it in the work surface. 8. Drop 6 spoonful’s of the prawn mixture along the strip of pasta, making sure they’re spread out. Roll a second length of pasta and lay it over the first sheet. Seal the edges around the prawns and stamp out the hearts. Repeat with the remaining ingredients to make 12 in total. 9. Bring a large saucepan or pasta pan to the boil and add a drizzle of oil. Cook the ravioli for 3 minutes, or until the pasta floats to the surface. 10.Meanwhile, melt the butter and brown the nuts, add the lemon juice and season with black pepper. Drizzle over the cooked ravioli as you serve on a bed of salad leaves.
Views: 81020 Sainsbury's Food