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Hazelnut, Porcini, Sage and Onion Stuffing balls

Hazelnut, Porcini, Sage and Onion Stuffing balls

As part of one of Sue’s birthday presents we have received some dried Porcini mushrooms. We’ve foraged quite a haul of Hazelnuts, it’s been a great year for them. We’ve also picked some fresh Sage. So what to make? We’ve a Sunday afternoon off and we seldom actually have a roast dinner on a Sunday. What’s good with a roast? Stuffing. What’s better with a roast? 80% foraged Gluten free stuffing balls to your own original recipe obviously!

The quantities were just guessed but it really doesn’t matter….

Ingredients:-

Foraged Hazelnuts, de-shelled (Our neighbours probably hate me as I did ours wrapped in a T-towel using the rolling pin in the kitchen!)
Dried Porcini Mushrooms
Fresh and dried Sage
1 Egg
Bread ( Gluten free in our case )
Butter / Margarine
Salt & Pepper

Method:-

(1) Sweat the finely chopped Onions in a little Butter / Margarine , Salt & Pepper, dried Sage and set aside.
(2) Using a blender, crumb the Bread, Hazelnuts, Porcini and dried Sage.
(3) Beat the Egg.
(4) Allow everything to cool.
(5) Combine all the ingredients and form into balls.
(6) Place in the oven with your roast of choice for the last 20 minutes in a separate tray.

Best served with a roast dinner. But if you have real issues I guess these (Might) work with grass and seaweed ice-cream. Please if you do try this we don’t want to know!

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Thai Cashew Chicken Stir-fry recipe, eat well on universal credit

We had a tub of cooked Glutinous Rice in the fridge, because we cooked far too much the night before! That was the foundation of this dish.

Stir-fry Ingredients:-

200g of skinless Chicken Breasts, sliced
A handful of Cashew Nuts
1 Onion, sliced
2 Cloves of Garlic, minced
2 Spring Onions, chopped
1 Chilli Pepper, sliced
Oil to fry
Salt & Pepper to season  

Sauce Ingredients:-

Combine the following:-


1 Tbsp of Oyster Sauce
1 Tsp of Soy Sauce (Gluten free for us)
2 Tsp of Fish Sauce
1 Tsp of Caster Sugar
3 Tbsp of Water

Method:-

(1) Add a little Oil to a frying pan over a medium heat and fry the Onions until softened.
(2) Add the Garlic, Whites of the Spring Onions, Chilli and fry for a further minute.
(3) Add the Chicken and season with Salt & Pepper.
(4) Stir and fry until no-longer pink.
(5) Add the Cashew Nuts, the greens from the Spring Onions and stir in the combined sauce.
(6) Simmer until the sauce thickens.

Thai Egg Fried Rice Ingredients:-

2 Eggs, beaten
2 Cloves of Garlic, minced
2 Spring Onions, chopped
1 Tbsp of Fish Sauce
A handful of fresh Coriander, chopped
Cooked Rice
Oil to Fry
Salt & Pepper to season

Method:-

(1) Add a little Oil to a frying pan oven a medium heat and fry the Eggs to something like a thin Omelette.
(2) Remove, set aside and shred.
(3) Add the Garlic and Spring Onions to the same pan and fry for 30 seconds.
(4) Add the Cooked Rice, Fish Sauce and Coriander.
(5) Stir fry until heated through.
(6) Return the shredded Egg and stir in. Season with Salt & Pepper if required.

We served ours with home fried Prawn Crackers and crispy Sea Weed.
 

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