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Gluten free Growlers!

Gluten free Growlers, eat well on universal credit

(Pork Pies for the more sophisticated) with Sage & Onion Stuffing.

We had already planning to make Pork Pies yesterday. But when a half leg of Pork presented itself in the yellow sticker fridge our plans extended a little. This recipe made 6 Pound Pies, as we used to call them in the butchers. They are about 500g each. Feel free to scale the ingredients down…..

Ingredients for the filling:-

3kg of Pork Mince
DIY Gluten free Sage & Onion Stuffing
Salt & fresh ground Black Peppercorn
2g of Saltpetre

Ingredients for the Aspic Jelly:-

Pork Bones to boil
Salt
White Pepper

Ingredients for the Hot Water Pastry:-

250g of Lard
675g of Plain Flour (Gluten free for us)
1 Tbsp of Salt
75ml of Milk
75ml of boiling Water
1 Tsp of Xanthan Gum

Egg Wash Ingredients:-

3 Egg Yolks
Salt

Method:-

(1) Mix the filling ingredients except the Stuffing and set aside.
(2) Boil the Pork Bones for an hour or more. Strain the liquid and season with Salt & White Pepper. Set aside.
(3) Mix the dry ingredients for the pastry with the milk.
(4) Add boiling water a little at a time and combine to a sticky dough.
(5) Build Pastry up the side and base of oven proof tins. Reserve enough Pastry for the lids.
(6) Add meat mixture to each case until they are about half full.
(7) Add a layer of Stuffing.
(8) Add the remainder of the meat.
(9) Form lids with the remaining Pastry.
(10) Brush with Egg Wash.
(11) Make a hole it the centre of the lids.
(12) Place in a preheated oven at 180c for 45 minutes or until the Pastry as browned.
(13) Warm the Aspic Jelly to melt it.
(14) Allow the pies to cool and pour the Jelly through the hole in the lids.

If you don’t have access to Saltpetre you can preserve the pink colour of the meal by mincing a few rashers of Bacon with the Pork Mince. It has the same effects as the Cure in the Bacon has the same effect. Top cheat trick there guys!


 

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The Chicken Mc.King Legend Burger!

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Category: Recipes

The Chicken McKing Legend Burger

I found some Chicken mince in the discount fridge a week of so ago which has been loitering in the freezer. We’ve been a bit busy DIYing recently and not posted many recipes, but this has to be worth typing up before I go move a friend. Sue and I have both done a stretch at the well known Burger joint that sell reformed Chicken “Breast” sandwiches with Mayo and Lettuce. We thought we’d improve on that basic foundation……

The Burger Buns are Gluten free. The recipe is here - http://www.eatwellonuc.org.uk/index.php/recipes/27-gluten-free-diy-bread-buns

By way of building the Burger we went with the following “Plan” (This really was kitchen / food fun to entertain us in Lock-Down #3!)

Bun
Mayo
Salad, sliced Gherkins, Sliced Tomatoes
Chicken Burger
Crispy Bacon
Melted Gouda
Sliced Tomato
Salad
Bun

So the Chicken burger – Be warmer minced Chicken is really slimy and not great to handle….

Burger Ingredients:-

500g of Chicken mince
Fresh Bread crumbs (Gluten free in our case), sufficient to form a firm feeling meat mix
Mixed Herbs
Garlic Salt
Onion Powder
Salt & Black Pepper
Cayenne Pepper
Oil to fry


Coating Ingredients:-

2 battered Eggs, for an egg wash
Plain Flour (Gluten free for us)

Fresh Bread crumbs (Gluten free in our case)
Mixed Herbs
Garlic Salt
Onion Saly
Salt & Black Pepper
Cayenne Pepper
Turmeric
Chilli Flakes

Additions:-

Crispy grilled Bacon
Sliced Cheese, whichever you fancy

Method:-

(1) Mix all the Burger ingredients, excluding the Oil and form into Burgers of the required size to fit your buns.
(2) Place in the freezer to firm up while your prepare the coating.
(3) Put the Egg wash and Flour in two separate bowls ready for dredging.
(4) Mix the remaining coating ingredients and put them within reach of your Flour and Egg wash.
(5) Heat a frying pan with quite a bit of Oil
(6) Remove the Burgers from the freezer.
(7) Dredge each burger in Flour, then Egg wash and then coat well on all sides with the Bread crumb mix.
(8) Fry each Burger flipping regularly until they have browned well on both sides.
(9) Drain on kitchen paper.
(10 Add the Bacon and Cheese and place under the grill to melt the Cheese
(11) Assemble your Burger.

We served ours with thick hand cut chips and Tomato sauce. We’ll be eating left over Burger for most of the day, but these were really good and well worth the effort! Realistically the quantities would easily have fed a family of four.

 

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