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Yellow Sticker Cajun Dinner

It’s no culinary masterpiece, but it cost us about £1.50 for two decent plates of food and some Chicken for Tigger the cat.

So shoddy presentation aside, all’s good! The Cajun Chicken breasts were reduced from £3.00 to 90p. I’d not normally give them a second look at £3.00 as I can often get a whole Chicken for less. But 90p? Oh why not...

All we had with them were some coated Potato wedges (Our recipe is here) minted Peas and a bit of Brown Sauce. See we can do simple!

Cottage Pie and stir fried Veg

After yesterday’s Cottage Pie-Pie we had a good amount of Cottage Pie filling left, but no “Cottage” on it. Mashed Spud as most would call it….

So the second meal out of a 500g pack of mince from the reductions fridge at £2 with some mashed Potatoes and grated Cheese over the top made a pretty good Cottage Pie. A bit of stir fried Veg and we’re all fuelled up!

Cottage Pie is a regular gig here if we have a bit of mince. Our general recipe is here, but play with it and be inventive. Just don’t slice Kiwi fruit over the top!

Cottage Pie - Pie

Yes Pie - Pie, it’s not a typo. This is Cottage Pie filling in a mashed Potato based pastry casing. Try it, you’ll be pleasantly surprised!

Pastry Ingredients:-

375g warm mashed Potato
50g Margarine (Or Butter if you prefer)
190g Plain Flour (Gluten free in our case)
2 tsp Baking Powder
1 tsp Xanthan Gum
1 tsps Salt and few grinds of Pepper
2 beaten Eggs, half to glaze
1 tsp Mustard Powder

Method:-

(1) Press into a pie casing and blind bake for 12 minutes at 180c.
(2) Add the Cottage Pie filling.
(3) Form the lid and glaze with the remaining beaten Egg.
(4) Return to the oven for a further 15 minutes.

No pie is considered complete without double fried chips and peas here! The remaining Cottage Pie filling is in the fridge and will have mash added for tonight's dinner.

Sweet Chilli Chicken Fusion

Goodness knows where geographically you might find a combination like this – Apart from our table! But we used what we had in and a bit of kitchen treachery! We had the remains of a supermarket roasted Chicken with was reduced to £1.20 from which we have now had two good meals. What actually inspired this odd combination was the Chicken and Plain Yoghurt we had in the fridge.

Pico De Gallo based sauce.

Ingredients:-

I tin of chopped Tomatoes
2 medium Onions, finely chopped
2 tsp flaked Chilli
3 tsp Sugar
2 tsp Fish Sauce
Cumin Seeds
Dried Coriander
Salt & Pepper
Oil

Method:-

(1) Fry the Cumin seeds in a little oil and add the Onions.
(2) Fry until the Onions are translucent.
(3) Add all the other ingredients and bring to the boil.
(4) Reduce the heat and simmer for 30 minutes stirring occasionally to reduce.

Rice.

Ingredients:-

Long grain Rice
1 tsp Turmeric
Salt

Method:-

(1) Bring a large pan of Salted water to the boil.
(2) Add the rice and stir once the prevent it sticking.
(3) Reduce the heat and simmer until the Rice is tender.
(4) Drain and set aside.

Black Lime coated Chicken.

Ingredients:-

The meat from ½ a cooked Chicken
Plain Yoghurt
Plain Flour ( Gluten free in our case )
4 dried whole red Chillies
3 Black Limes
Oil
Salt

Method:-

(1) Cut the Chicken into bite sized pieces.
(2) Add the Yoghurt to a bowl and coat the Chicken.
(4) Wuzz the Black Lime and Chillies.
(5) Mix all the dried ingredient in a separate bowl.
(6) Heat the oil in a deep fat fryer, or pan if you’re very brave!
(7) Coat the Chicken pieces in the flour mix in batches and fry for 2 minutes.
(8) Remove and drain on kitchen roll.

Raita.

Ingredients.

1/3 of a Cucumber cut into small pieces
Plain Yoghurt
A Squeeze of Lemon
Dried Mint

Method:-

(1) Mix everything together in a bowl and set aside.

Gluten Free Naan Bread.

Ingredients:-
 
125g Gluten Free Flour
Salt
75ml Water
25g Plain Yoghurt
 
Method:-
 
(1) Mix the ingredients into a dough.
(2) Roll out Naan Bread sized discs about 8mm thick.
(3) Cook on a dry skillet or large frying pan on both sides until lightly browned.

Deep fried Cabbage.

Ingredients:-

1 leaf of Spring Green Cabbage cut into strips
Salt

Method:-

(1) Deep fry the Cabbage until it starts to crisp but is still green.
(2) Remove from the oil and drain.
(3) Sprinkle with Salt and set aside.

Putting everything together.

(1) Boil a full kettle of water.
(2) Re-dunk the coated Chicken in the heated oil in batches and drain again.
(3) Run the boiling water through the Rice shaking well to flush out any starch and heat the Rice.
(4) Plate the Rice with a hollow in the centre.
(5) Add the coated Chicken to the hollow.
(6) Spoon the Pico De Gallo style sauce over the Chicken.
(7) Sprinkle the fried Cabbage over the top.
(8) Serve with the Naan bread and Raita as sides.

This sound dreadfully complicated, but it really wasn’t. The sweetness and slight acidity of the sauce went very well with the coated Chicken. All in all we really enjoyed this and it was well within budget. Win-Win!

 

The Hugh Kelly

We have this friend you see…. He has this thing about posting picture of the most appalling food. If you see a Wetherspoons plate you know he’s gone executive. If he’s on holiday in Eastern Europe you can pretty much expect to see live toads and entrails on his plate……

So just for you Hugh:-

½ a Giant Yorkshire Pudding ( Seems reasonable so far )
Parsnip crisps ( Also reasonable )
Boiled Carrots ( Still sounds OK? )
Deep fryed Lecto-Fremented Garlic Mushroom in a Gram Flour batter with Chilli seeds  ( Getting a bit harsh now )
Pork Loin steak griddled with whole grain Mustard ( No bad but a bit dry and the griddle will need a proper clear! )
Onion Gravy
Fresh Parsley from the planter box outside the make it all ‘Pretty’

Addition extras for Hugh

(1) One shaved raw Pigs scrotum.
(2) Vanilla Ice cream.
(3) A live Toad.
(4) Sawdust from a large west facing Sycamore tree.

Actually without the “Hugh Additions” it was quite tasty!

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