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Welsh Lamb Burger

Welsh Lamb Burger recipe, eat well on universal credit

OK this is our own invention and not (yet) traditional, give it time to catch on! We had some Laverbread Mayonnaise left over from a previous recipe, which was the inspiration behind this creation.

Ingredients for the Laverbread Mayonnaise:-

2 Tbsp of Laverbread
3 Tbsp of Mayonnaise
The Juice of ½ a Lemon
Freshly ground Black Pepper

Ingredients for the Burger:-

400 g of Lamb Mince (Low cost frozen Mince is fine)
1 Tsp of Garlic Powder
Salt & Pepper to season
Oil to fry

Burger fillings:-

Cos Lettuce
Red Onions
Smoked Streaky Bacon
Cheese

Method:-

(1) Mix the ingredients for the Laverbread Mayonnaise and set aside.
(2) Combine the Burger ingredients and for into two thick Burgers by hand.
(3) Over a low heat slowly fry the Burgers turning so the they cook through slowly.
(4) Slice the Buns (Gluten free for us) and toast the inner surfaces.
(5) Grill the Bacon until crispy.
(6) When the Burgers are cooked through lay the Cheese over the top and grill until it melts.
(7) Spread the Laverbread Mayonnaise over the grill surfaces of the Buns.
(8) Add shredded Lettuce and finely sliced Red Onion to both top and bottom Buns.
(9) Over the bottom Bun add the Burger.
(10) Add the Crispy Bacon and then the lid.

A real treat for a Saturday evening meal.....

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Kedgeree recipe, eat well on universal credit

We had some smoked Mackerel fillets in the freezer, so Sue went to work on a bit of recipe mangling….

Ingredients:-

4 Smoked Mackerel fillets, precooked and chopped
1 Tsp of Turmeric
200g of Long Grain Rice
A handful of fresh Coriander
2 Spring Onions, sliced
10 Cherry Tomatoes, halved
2 Tsp of Medium Curry Powder
2 Eggs, hard boiled and quartered
Salt & Pepper to Season
Oil to fry
2 Tbsp of Margarine or Butter
½ Tsp of Mustard Seeds
400ml of Chicken Stock
A Handful of Peas, thawed if previously frozen
A Handful of Curry Leaves
1 Lemon, quartered
4 Cloves of Garlic, minced
1 Onion, diced
200G of King Prawns, precooked
6 Mushrooms, chopped

Method:-

(1) Over a medium heat dry fry the Mustard Seeds and Curry Leaves until they start to pop.
(2) Add the Oil and Margarine along with the Onion, frying until softened.
(3) Add the Garlic, followed by the Mushrooms.
(4) Stir in the Turmeric, Curry Powder, Salt & Pepper.
(5) Stir in the Rice and add the Chicken Stock.
(6) Allow to simmer stirring to avoid sticking.
(7) Add half of the chopped Coriander and stir in.
(8) When the Stock has almost absorbed add the  Mackerel, Prawns, Peas and Tomatoes. Stirring in.
(9) Stir gently until the  Mackerel and Prawns are heated through.
(10) Garnish with the Egg, Lemon, Spring Onion and remaining Coriander.

Sue is not generally a great fan of Smoked Fish. But we both really enjoyed this dish.

Duck Breast with Tamarind & Ginger Sauce recipe, eat well on universal credit

 

Two Duck Breasts for £1.38 seemed too good an offer to refuse. So Sue combined a few recipes and came up with this.

Ingredients:-

2 Duck Breasts
2 Cloves of Garlic, minced
1 Thumb of Ginger, grated
6 Tbsp of Tamarind Puree
2 Tbsp of Fish Sauce
100ml of Chicken Stock
2 Tbsp of Oyster Sauce
1 Tbsp of Five Spice
4 Tbsp of Sugar
1 Tbsp of Thyme
1 Tbsp of Olive Oil
Salt & Pepper to season

Method:-

(1) Score the fat on the Duck Breasts and season with Salt & Pepper, Five Spice and Thyme.
(2) Place the Breasts skin side down in a dry frying pan and fry for 8 minutes, until the fat has rendered and the skin is crispy.
(3) Turn over and seal the flesh side.
(4) Transfer to a pre-heated oven (Air Fryer in our case) at 160c and cook for a further 8 minutes.
(5) Set aside to rest for 5 minutes.
(6) Add the Olive Oil to a frying pan on a medium heat.
(7) Fry the Garlic and Ginger stirring continuously.
(8) Add the Tamarind Puree, Oyster Sauce, Fish Sauce and Sugar.
(9) Cook and stir until the Sugar has dissolved.
(10) Stir in the Stock and season with Salt & Pepper.
(11) Slice the Breasts into 1cm slices and pour over the Sauce.

We served ours over a bed of Rice Noodles with stir-fry vegetables and garnished with Spring Onions and Sesame Seeds. Duck always goes well with citric flavours, but this was something else!

 

Prawn Tagine recipe, eat well on universal credit

Another Tagine recipe. Sometimes King Prawns are available from the local Home Bargains at considerably less than the general supermarket price. So while they were to hand the Tagine came out to play…..   

Ingredients:-

300g of Cooked King Prawns
Zest and Juice of a Lemon
1 Tsp of Sweet Paprika
1 Tsp of Ground Ginger
A Pinch of Saffron
3 Cloves of Garlic, minced
1 Tsp of Cumin
2 Carrots, batoned
1 Onion, sliced
2 Large Potatoes, Par boiled and cubed
A handful of fresh Coriander, chopped
½ a Red and ½ a Yellow Pepper, sliced
3 Tsp of Ras-El-Hanout
2 Tsp of Tomato Puree
1 Tbsp of Honey
4 Large Tomatoes, chopped
A handful of Pitted Green Olives
1 Red Chilli, sliced
Oil to fry
Salt & Pepper to season
200ml of Water

Method:-

(1) In a bowl add the Prawns, a squeeze of Lemon Juice and stir in 1 Tsp of Ras-El-Hanout.
(2) Stir well and place in the fridge for 20 minutes.
(3) Add a little Oil to the Tagine over a medium heat.
(4) Add the Onions, Peppers and Carrots and cook until softened.
(5) Add the Garlic and stir for a minute.
(6) Add the Potatoes and season with Salt & Pepper.
(7) Stir in the Tomato Puree and Chopped Tomatoes.
(8) Add the Paprika, Ground Ginger, Saffron, Chopped Coriander, Lemon Juice & Zest, Cumin, 2 Tsp of Ras-El-Hanout and stir gently.
(9) Add Water if the sauce is too thick.
(10) Bring to the boil and then reduce to a simmer for 30 minutes.
(11) Add the Prawns, Olives, Honey and simmer until the Prawns are heated through.
(12) Garnish with Chillies and Coriander.

The 3rd Tagine recipe with a real depth of flavour. One we’ll most probably revisit next time all the ingredients are available.

 

Chicken Tagine recipe, eat well on universal credit

The second in our experiments with the Tagine mum gave us.

Ingredients for the Spice Rub:-

2 Tsp of Ras-El-Hanout
1 Tsp of Ground Cinnamon
1 Tsp of Sweet Paprika
1 Tsp of Ground Ginger
1 Tsp of ground Black Pepper

Ingredients for the main dish:-

6 Chicken Thighs
1 Onion Chopped
4 Cloves of Garlic
A handful of fresh Coriander, chopped
1 Lemon, thinly sliced
8 Green Olives, halved
12 Apricots, halved
A handful of Raisins
3 Tbsp of Tomato Puree
400ml of Chicken Stock
Oil to Fry
4 Tomotoes, chopped
1 Tbsp of Honey

To Garnish:-

1 Lemon, thinly sliced
Toasted Almonds
Chopped Coriander

Method:-

(1) Combine the Rub ingredients and rub over and under the skin.
(2) Place in the fridge to marinade for at least 2 hours.
(3) On a medium heat add a little Oil to the Tagine.
(4) Fry the Onions until softened.
(5) Add the Garlic and fry for a further minute.
(6) Stir in the Tomato Puree and then add the Chicken Stock & Chopped Tomatoes.
(7) Bring to the boil and then reduce to a simmer.
(8) Add the Chicken, Apricots, Raisins, Olives and Honey.
(9) Simmer for 30 minutes.
(10) 10 minutes before serving add the Lemon & Coriander.
(11) Garnish with Lemon, Toasted Almonds and Chopped Coriander.

We served ours over Rice and it was an outstanding dinner with real depth of flavour.

Anchovy and Caper stuffed Courgette Fritters. Eat well on universal credit

“Once upon a time in tent not far from here there were a couple who had very little money and were in a bit of an uncomfortable (Read dangerous) situation. They found a Community Share Shelf where allotment holders placed their excess for people to take. The phrase ‘A million ways to cook a Marrow / Courgette’ was coined and will stay with them for life”.

Read into that what you like. However we had some slightly damaged Courgettes which we couldn’t pass on, so I thought we could improve on their rather bland flavour and use them as a side for Fish and Chips….

Ingredients:-

1 Courgette, topped and tailed and cut thickly
Anchovies and Capers, chopped

Ingredients for the Gluten free Batter:-

1 Heaped table spoon of Gram Flour
2 Heaped table spoons of Cornflour
2 Heaped table spoons of Cornflour for dredging
Salt & Pepper to season
A sprinkle of Turmeric for colour
1 Tea Spoon of Baking Powder
Carbonated Water

Method:-

(1) Mix the Batter ingredients to make a smooth but liquid batter.
(2) Heat a fryer to 180c.
(3) With your thumb press a hole in the middle of each Courgette disc.
(4) Mix the Anchovies and Capers and press into the hole with the back of a spoon.
(5) Dredge each fritter in Cornflour.
(6) Dunk in the batter and fry until golden brown on all sides, in batches.
(7) Remove and drain of kitchen paper.
(8) Re-dunk to heat just before serving.

From a rather pitiful Courgette, these evolved into something pretty good. We even repeated them last night as a side for a Surf & Turf gig….

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