Details

Written by Tony Carson

Category: Recipes

Created: 03 February 2025

• Quick and Easy
• Sides
• Crispy Coated

Ingredients:-

½ a head of Cauliflower, parboiled
100 g of Grated Cheese of choice. We used Cheddar
1/ of a stick of Chorizo, chopped into very small cubes
A pinch each of Parsley, Onion Salt and Garlic Salt
An Egg, beaten
Breadcrumbs (Gluten free for us)
Salt & Pepper to season

Method:-

(1) Drain and mash the Cauliflower and allow to cool.
(2) In a bowl mix all the other ingredients with the Cauliflower excluding the Egg and Breadcrumbs.
(3) Heat a fryer to 160c.
(4) Form the mixture into balls about the size of a Golf Ball.
(5) Coat in Egg and then roll in Breadcrumbs.
(6) Fry in small batches, turning gently until golden brown. Avoid frying for too long or your Cheese will escape!
(7) Drain on kitchen paper and serve.

We had these as a side, but realistically with a bit of Salad and Coleslaw they would make a perfectly good lite meal.
 

Details

Written by Tony Carson

Category: Recipes

Created: 11 September 2024

• Takes a bit of time
• Chicken
• Treats

There’s a tale behind this very odd recipe. We were given a bottle of Fairfax handcrafted Chocolate and Walnut Rum. Quite some gift! It was bankrupt stock and the label was damaged, the loss adjusters didn’t want it, but we’re not complaining. However neither of us drink spirits…

We’re not really into sweets as such so Sue cobbled this Cajun Burger gig together and it was really really good. A bit of a treat which we’d certainly not be able to afford without the gifted Rum!

General Ingredients:-

2 Chicken Breasts
Gluten free Bread Crumbs + 2 tea Spoons of Cajun Spice Mix
Gluten free Plain Flour
2 Eggs beaten
2 Gluten free Bread Buns
2 Eggs
Mayonnaise
Bacon
Cheese
Oil to fry

Ingredients for the marinade:-

Cajun Spice Mix
Sweet Paprika
Garlic Powder
Oregano
Salt & White Pepper
Cayenne Pepper
Cumin
Thyme
A hearty slug of Rum

Ingredients for the Hot Sauce:-

The remaining marinade
Hot Sauce
BBQ Sauce
More Rum!
Lime Juice
Caster Sugar

Method:-

(1) Mix all the marinade ingredients and add the Chicken Breasts.
(2) Allow to sit in the fridge covered overnight.
(3) Remove the Breasts from the marinade and pour the remaining marinade into a sauce pan.
(4) Add the remaining Hot Sauce ingredients to the pan.
(5) Dredge the Breasts in Flour, then coat in the whisked Egg then dredge in the Bread Crumbs.
(6) Set your Hot sauce to simmer over a very low heat.
(7) Grill your Bacon until it is crispy and set aside.
(8) Fry the Chicken Breasts gently turning occasionally until cooked through and golden on both sides.
(9) Place the Bacon over the Chicken Breasts and then add a Cheese which will melt.
(10) Place under the grill.
(11) Dress the base of the bun with Mayonnaise and the top with your reduced and cooled Hot Sauce.
(12) Fry the Eggs until the Yoke is still runny.
(13) Build your Burger with the Eggs on top and secure with a skewer.

Served simply with some chips this was outstanding. I’m guessing we’ll never be able to order this in a restaurant and if we could we’d probably have to sell our souls and our Cat to afford it!!!!!
 

Details

Written by Tony Carson

Category: Recipes

Created: 12 May 2024

• Takes a bit of time
• Fish
• Sea Food
• Smoked Fish

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.

Details

Written by Tony Carson

Category: Recipes

Created: 29 April 2024

• Quick and Easy
• Duck Breasts
• Gluten Free
• Asian Recipes
• Air Fryer Recipes

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!