Details

Written by Tony Carson

Category: Recipes

Created: 09 December 2023

• Takes a bit of time
• Cured Meat
• Fish
• Lactose Free
• Gluten Free

This whole Hake should have been £17.01 which we simply could not justify. But at £6.81 with a yellow sticker - When we got 4 servings out of it, it was a reasonably priced treat. But not the easiest or prettiest Fish the fillet…..

Ingredients:-

2 Hake fillets, pin boned. Skin on or off as you choose
2 Red Onions, sliced
3 Cloves of Garlic, minced
1 Tsp of Paprika
100g of Chorizo, cubed
6 Green Olives, halved
150ml of White Wine
400Ml of Fish Stock
10 Cherry Tomatoes
300g of New Potatoes, halved
Oil to fry
Salt & Pepper to season

Method:-

(1) Heat Oil in a Dutch Oven / Flame proof dish and add the Onions.
(2) Fry over a medium heat until softened.
(3) Add the Garlic and fry for a further minute.
(4) Add the Paprika and Chorizo and fry for a few more minutes.
(5) Add the Potatoes and stir until coated.
(6) Add the Wine, Stock and Salt & Pepper it season.
(7) Simmer for 10 minutes, or until the Potatoes are tender.
(8) Add the Olives and Tomatoes.
(9) Season the Hake with Salt & Pepper and lay over the vegetables.
(10) Cover and steam for 10 minutes, until the Fish is cooked through.

To be honest all you need is a sprinkle of Parsley for colour and this is good to go.

Details

Written by Tony Carson

Category: Recipes

Created: 08 December 2023

• Quick and Easy
• Cured Meat
• Sea Food
• Mussels
• Lactose Free
• Gluten Free
• Dairy Free

The Fish counter has been very kind to us recently. They have a contract Fishmonger at the moment at the local supermarket. He clears down and reduces at 4.45pm and is off site by 5pm sharp. So if I’m around I pop over and scoop up whatever we think we’ll be able to build a recipe around.

The Chorizo at £1 cost more that the 1kg of Mussels!!!!!

Ingredients:-

1kg live Mussels, boiled and shelled
100g of Chorizo, cubed
1 Red Onion, diced
3 Cloves of Garlic, minced
1 Red Chilli, finely chopped
2 Sprigs of fresh Thyme
200ml of White Wine
1 Tbsp of Tomato Puree
1 Tin of chopped Tomatoes
½ Tsp of Sugar
1 Tsp of Paprika
Oil to fry
Salt & Pepper to season

Method:-

(1) In a frying pan over a medium heat add a little Oil.
(2) Add the Chorizo and fry until browned.
(3) Remove and set aside.
(4) In the same pan add the Onions and fry until softened.
(5) Add the Garlic and Chilli and fry for a further minute.
(6) Stir in the Tomato Puree, Sugar and Paprika.
(7) Add the Wine and simmer for two minutes.
(8) Add the Tinned Tomatoes and season with Salt & Pepper.
(9) Add the Thyme and continue to simmer over a low heat for 15 minutes.
(10) Return the Chorizo and Mussels and continue to stir and simmer until heated through.

Served of Spaghetti with a bit of Gluten free Garlic Bread this was a real treat. Garnish with a bit of grated Italian style cheese and you're sorted. Plus it was very cost effective (Read cheap as chips!)

Details

Written by Tony Carson

Category: Recipes

Created: 19 November 2023

• Takes a bit of time
• Lactose Free
• Gluten Free
• Lamb Hearts

Personally I never used to be a fan of offal. But these had a yellow sticker on them, so we thought we’d give them a shot. The following day there were 8 more in the discount fridge which are now in our freezer. I think that explains if we enjoyed them…..

Ingredients:-

4 Lamb Hearts
1 Large Onion, finely diced
4 Cloves of Garlic, minced
A handful of fresh Parsley, finely chopped
4 sprigs of Thyme, leaves only, chopped
1 Tsp of dried Sage
100g of Lamb Mince
25g of Breadcrumbs ( Gluten free for us)
16 Rashers of Streaky Bacon
1 Tin of chopped Tomatoes, blitzed
200ml of Red Wine
2 Tbsp of Balsamic Vinegar
1 Tsp of Mixed Herbs
Oil to fry
Salt & Pepper to season

Method:-  

(1) Add a little Oil to a frying pan over a medium heat.
(2) Add ½ of the Onion and ½ of the Garlic & fry until softened.
(3) Remove from the heat and set aside to cool.
(4) To the pan add the Parsley, Thyme, Sage, Lamb Mince and season with Salt & Pepper.
(5) Add the Breadcrumbs to the cooled Onions and Garlic & mix well.
(6) Mix this in with the Minced Lamb mixture.
(7) Cut the top of the Hearts so that you can see inside.
(8) Stuff the combined Mince mixture until the heart cavities.
(9) Wrap with the Bacon so they are completely covered.
(10) Heat a little Oil in a Dutch Oven of flameproof casserole dish over a medium heat.
(11) Fry the Hearts to sear on all sides.
(12) Remove and set aside.
(13) Add the remaining Onions and Garlic & fry until softened.
(14) Add a splash of Red Wine to de-glaze the pan.
(15) Add the remaining Wine, Blitzed Tomatoes, Balsamic Vinegar and mixed Herbs.
(16) Stir well and then return the Hearts.
(17) Cover with the lid and place in a preheated over at 150c for 2 ½ hours.
(18) Remove from the oven and set the Hearts aside to keep warm.
(19) Place the Dutch Oven on the hob and reduce the sauce.
(20) Slice the Hearts and serve with the sauce and your choice of vegetables.
(21) Drizzle with Chimichurri Sauce to garnish.

If we’d been served these in a restaurant and didn’t know what they were, we’d never have guessed that they were Hearts. They were really good!
 

Details

Written by Tony Carson

Category: Recipes

Created: 28 October 2023

• Takes a bit of time
• Fish
• Lactose Free
• Gluten Free
• Dairy Free
• A rea treat

This intact fish should have been £14.38 but I happened upon it with a yellow sticker price of £5.76. Probably the best £5.76 we’ve spent for a long time. Breaking it down into 2 fillets was a bit of fun for an old ‘Butchers Boy’, but we got there in the end and totally boneless it was one of the best meals we’ve had for ages!

Ingredients:-

1 Monkfish Tail de-boned. It’s not a very complex fish to de-bone but ask you fishmonger if you’re not confident with a sharp knife
2 Anchovies, chopped
2 Sun-dried Tomatoes, chopped
2 Tsp of Capers, chopped
The Zest of a Lemon, and wedges to garnish
Slices of Parma Ham, to wrap
A handful of Flat Leak Parsley, finely chopped
1 Tbsp of Olive Oil
2 Tbsp of Balsam Vinegar
A selection of Vegetables of your choice to tray bake, including Vine Tomatoes
Rocket leaves to garnish
Salt & Pepper to season

Method:-

(1) In a bowl mix the Anchovies, Sun-dried Tomatoes, Capers, Parsley, Lemon Zest and season with Salt & Pepper.
(2) Slightly overlap slices of Parma Ham and spread this mixture down the middle. You are aiming to be able to wrap each fillet entirely.
(3) Add the Monkfish Fillet.
(4) Wrap tightly to enclose and seal.
(5) Place your vegetable and Vine Tomatoes in an oven tray, drizzle with Olive Oil, Balsamic Vinegar and season with Salt & Pepper.
(6) Roast in a preheated oven at 170c for 10 minutes.
(7) Remove from the oven and add the Monkfish parcels.
(8) Return to the oven for 15 minutes, or until the Fish is cooked through.
(9) Remove from the oven and set the Fish aside for a moment.
(10) Plate the vegetables and slice the Fish parcels diagonally.
(11) Place the Monkfish over the roasted vegetables and drizzle with a little of the remaining juices.

We garnished ours with Lemon wedges and Rocket. This was one of those meals which we didn’t want to end!