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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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- Details
- Written by Tony Carson
- Category: Recipes
Generally you might expect to be able to get Battered and Breaded meat and fish either chilled or frozen. But the Gluten free options are really quite poor and very expensive. So we’ve been tinkering. We’d already got the Batter part of the gig sorted, but sometimes you just fancy that crispy bite.
Often Gluten Free recipes suggest an Egg wash to secure the Bread Crumbs. But that doesn’t hold any flavour you’ve imparted into the meat and the Crumbs often float off and ruin your Oil.
We think it’s fair to say we’ve fixed it!
These are approximate measures because the amount of Batter you need will depend on the quantity of Meat or Fish you are battering. The ration of Cornflour to Gram Flour is the most important part.
Batter Mix:-
1 Part Gram Flour to 3 Parts Cornflour
1 Tsp of Garlic Granules
¼ Tsp of Asafoe Tida (If it’s pure from a wholefoods shop go steady with it!)
1 Tsp of Hot Chilli Powder
1 Tsp of Baking Powder
Salt & Pepper to season
Soda Water – Sufficient to make a thick batter
Bread Crumb Mix:-
Wuzzed up Bread (Gluten free for us)
1 Tsp of Mixed Herbs
Salt & Pepper to season
Cornflour to dress the meat.
Method:-
(1) Marinade your Meat or Fish to suit the style of your meal.
(2) Whisk all the batter ingredients for make a thick batter.
(3) Heat a fryer to 170c.
(4) Dredge the Meat / Fish in Cornflour.
(5) Dunk individual pieces in the Batter.
(6) Coat in the seasoned Bread Crumbs.
(7) Fry in small batches until golden brown.
(8) Remove and drain.
(9) When you have fried everything re-dunk so they are all at a universal temperature, drain and serve.
This recipe works really well with Chicken, Pork, King Prawns etc. But be aware that it really bulks out the quantity of the finished product, so you might need to reduce the amount of Meat / Fish you would expect to use. Or just snack on them for breakfast, as we do!!!!!
- Details
- Written by Tony Carson
- Category: Recipes
This take on a Mexican Beef Casserole was really good. A bit of ‘Low & Slow’ winter warmer sort of gig.
Ingredients:-
500g of Beef, cut into cubes
1 Onion, diced
1 Red Pepper, sliced
3 Cloves of Garlic, minced
½ a Tsp of Chipotle Paste
1 Jalapeño Chilli, deseeded and chopped
1 Tbsp of Cumin Seed, toasted and ground
1 Tbsp of Sweet Paprika
1 Tin of Chopped Tomatoes
200ml of Red Wine
450ml of Beef Stock
1 Tbsp of Brown Sugar
2 Tsp of Dried Oregano
2 Bay Leaves
Salt & Pepper to season
Oil to fry
Method:-
(1) Heat a little Oil in a Butch Oven or flameproof casserole dish.
(2) Add the Beef and brown on all sides.
(3) Remove and set aside.
(4) Add a little more Oil and add the Onions & Peppers.
(5) Add the Chipotle Paste, Jalapeño Chilli, Cumin and Paprika.
(6) Fry for a further minute.
(7) Return the Beef along with the Chopped Tomatoes, Wine, Stock, Sugar, Oregano and Bay Leaves.
(8) Season with Salt and Pepper, cover and transfer to a preheated oven at 150c.
(9) Allow to simmer for 3 ½ hours or until the Beef is tender.
Serve the Casserole with Chimichurri Sauce as a side, Rice and Tortillas.
- Details
- Written by Tony Carson
- Category: Recipes
This makes an outstanding dressing for a Beef casserole.
Ingredients:-
A Handful of Fresh Parsley, finely chopped
1 Tsp of Dried Oregano
2 Cloves of Garlic, minced
1 Red Chilli, finely chopped
2 Tbsp of Red Wine Vinegar
125ml of Olive Oil
Black Pepper to season
Method:-
(1) Mix all the ingredients.
(2) Whisk.
(3) Serve and a side or dressing.
- Details
- Written by Tony Carson
- Category: Recipes
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
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!)
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