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Super Sunday Roast!
Sometimes it’s the ingredients which make the dish. But sometimes it’s actually the dish itself which makes the difference! We certainly wouldn’t willingly eat Fray Bentos pies but the tins are outstanding for Yorkshire Puddings!
This was Cajun and Lemon stuffed Chicken dinner with Gluten free Yorkshire Puddings, Gluten free Stuffing Balls, Pigs in Blankets, Roast Spuds & Parsnips, Carrots and Greens.
Gluten free Yorkshire Puddings:-
Ingredients:-
100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper
Method:-
(1) Heat your oiled Yorkshire Pudding tray in the oven at 220c until the oil is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 220c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.
(6) Remove and either allow to cool or serve immediately. Your Yorkshire Puddings will stand reheating if required.
Gluten free Stuffing Balls:-
Stuffing Ingredients:-
Onions, roughly chopped
Fresh Sage, chopped
Gluten free Bread crumbs
1 Egg, beaten
Method:-
(1) Lightly fry the Onions until they are translucent and set aside to cool.
(2) When cool enough to handle mix all the ingredients and form into balls.
(3) When your roast is 20 minutes from being ready pop the Stuffing Balls in the oven on a tray.
As usual our eyes were bigger than our belly and we're eating left-overs for breakfast!
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- Written by Tony Carson
- Category: Recipes
Yes we went to the Asian Supermarket yesterday and yes, we had Jellyfish in our dinner. It was good!!!!!
Ingredients:-
1 Pack of Jellyfish strips (You’ll find this in an Asian Supermarket)
1 Tbsp of Sesame Oil
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Chilli Oil
3 Clove of Garlic, minced
2 Thumbnail sized bits for Ginger, grated
1 Tsp of Sugar
250g King Prawns (Pre Cooked works fine)
½ a Lemon, juiced
Ground Black Pepper
1 Large Spring Onion, chopped
A Handful of Mange Tout
A Handful of Baby Sweetcorn, chopped
3 Strips of Pickled Radish, chopped (Asian supermarket gig again, but really cheap)
3 Tbsp of Red Wine Vinegar
1 Large Red Chilli, chopped for Garnish
A Handful of Bonito Flakes for garnish (Asian supermarket gig again, but really cheap)
½ Tsp of Chilli Flakes
150g of Rice Vermicelli
Oil to fry
Method:-
(1) In a bowl combine the Jellyfish strips, Sesame Oil, Rice Wine Vinegar, Chilli Oil, half of the grated Ginger and marinade for 30 minutes.
(2) In a separate bowl combine the Prawns, Chilli Flakes, Lemon Juice and a few grinds of Blavk Pepper.
(3) Heat Oil in a large frying pan and cook the Prawns until pink.
(4) Remove and set aside.
(5) In the same pan add the Onion, fry until softened over a low heat.
(6) Add the Garlic and remaining grated Ginger and fry for a future couple of minutes.
(7) Add the Mange Tout and Baby Sweetcorn and stir in.
(8) Add the Red Wine Vinegar.
(9) Add the Pickled Radish.
(10) Boil and drain the Rice Vermicelli following the instructions on the package and set aside.
(11) Return the Jellyfish to the pan and then add the Jellyfish stirring as you go.
(12) Stir in to the Vermicelli and serve with the Chilli and Bonito Flakes to garnish.
We like to try anything unusual and Jellyfish was certainly that. On it’s own it has no notable flavour, apart from The Sea. But it is an excellent flavour sponge and has a very distinctive texture. Sort of crunchy but then dissolving as you chew it. Odd but really good. Also at £1.29 a pack it’s probably the cheapest ‘Meat’ available weight for weight at the moment.
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- Written by Tony Carson
- Category: Recipes
Well you know everything is going up in price, so we need to adapt to fit our budget, like everybody else.
Turkey Breast mince is actually cheaper than the very fatty Beef / Pork mince weight for weight. BUT it's got a very low fat content. Generally this would be a bad gig for hand pressed Burgers. Dry and falling apart isn't really appealing.
Tip Time:-
Form your Burger around a bit of Cheese. We used Baby Bell as we had some left over in the fridge. A bit of Salt and Pepper in the Turkey mince helps as well.
As the Mince cooks the Cheese melts adding fat, flavour and a bit of Salt to the meat. You Burgers will 'hold' well (As in they don't break up) and taste really good.....
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- Written by Tony Carson
- Category: Recipes
OK I’ve been calling this Big-Ass, that’s what you’d get if you ate this every day! A Very, very hearty gig!
Ingredients:-
250g of Kielbasa (Smoked Polish Sausage), cut into ½ inch slices
2 Slices of Smoked Bacon, cubed (We cured our own)
500g of Pork Shoulder, cubed
35 of Plain Flour (Gluten free for us)
3 Cloves of Garlic, minced
1 Onion, diced
2 Carrots, chopped
200g of Button Mushroom, sliced
½ a Green Cabbage, shredded
500g of Sauerkraut, drained and rinsed
60Ml of Red Wine
1 Bay leaf
1 Tsp of Dried Marjoram or Oregano
1 Tsp of Dried Basil
1 Tbsp of Paprika
¼ Tsp of Salt
Freshly ground Black Pepper
1/8 Tsp of Caraway Seeds, crushed
A pinch of Cayenne Pepper
20g of Dried Mushrooms, soaked in water for an hour
A dash of Hot Chilli Sauce
A dash of Worcestershire Sauce
400ml of Beef Stock
A Can of Chopped Tomatoes
2 Tbsp of Tomato Puree
Oil to fry
Method:-
(1) Heat a large flame proof pot over a medium heat.
(2) Add the Bacon and Kielbasa, cooking until the Bacon Fat renders.
(3) Stir to brown the Sausages and then remove and set aside.
(4) Coat the Pork with Flour, seasoned with Salt & Pepper and fry of the Bacon renderings until golden brown.
(5) Remove and set aside with the Bacon and Kielbasa.
(6) Add the Onions, Garlic, Carrots, Sliced Mushrooms, Cabbage and Sauerkraut.
(7) Reduce the heat and cook until everything is softened, stirring occasionally.
(8) Pour in the Red Wine to deglaze the pan.
(9) Add the Bay Leaf, Basil, Marjoram, Paprika, Caraway Seeds and Cayenne Pepper.
(10) Cook for a further minutes, stirring.
(11) Stir in the Dried Mushrooms, Hot Chilli Sauce, Worcestershire Sauce, Beef Stock, Chopped Tomatoes, Tomato Puree and heat to return to the boil, stirring occasionally.
(12) Return the cooked meats you set aside and cover.
(13) Place on a pre-heated over at 170c for 2 to 3 hours, or until the Port is tender.
You really don’t need anything more than a slice of toasted bread with this…… It’s has quite a few ingredients, but they are all inexpensive and the flavour combinations really worked. The quantities above will happily feed 4 to 6 very hungry folk…..
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- Written by Tony Carson
- Category: Recipes
As with so many Polish recipes this is familiar, but has boosted flavour. Think Potato Salad on a buffet, warm, with added attitude…..
Ingredients:-
2 Potatoes, boiled and cubed
2 Eggs, boiled and diced
2 Pickled Dill Gherkins, diced
½ a small Onion, diced
2 Cloves of Garlic, minced
2 Tbsp of Mayonnaise
Salt & Pepper to season
A sprinkle of fresh Dill & Parsley to garnish
Method:-
(1) Boil the Potatoes with their skins on, once cooked drain and allow to cool slightly.
(2) In a bowl combine the other ingredients.
(3) Add the Potatoes back, stirring to coat.
We served this with the Acidified Red Cabbage and grilled Pork Collar. I’ll link all these recipe in a moment…..
- Details
- Written by Tony Carson
- Category: Recipes
OK this was actually a bit of Pork Collar I butchered, but Shoulder will work just as well. You’ll need a good sharp knife and a tenderizing hammer though…..
Ingredients:-
2 ¾ Inch steaks cut from the Pork Collar. (We cubed the remained and froze it)
2 Cloves of Garlic, minced
Hot Paprika
Dried Oregano
Salt & Pepper
Method:-
(1) Beat the living day lights out of the Pork, really, think of somebody who has done you wrong!
(2) Season on both sides with a mix of the other ingredients.
(3) Grill over a medium heat until the fat has rendered and the coating is golden brown.
This is the ‘Protein’ component of the meal we had with Acidified Red Cabbage and a hot Potato Salad. We really enjoyed the whole meal.
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