Portuguese Rissoles.
This was certainly a new pastry concept for us, but it worked really well. We filled ours with a Chinese flavoured Pulled Pork mixture as we are working on getting the most out of a £2.97 Pork Shoulder.
Ingredients:-
1 Cup of Buckwheat Flour
¼ Cup of Almond Flour
¼ Cup of Rice Flour
¼ Cup of Potato Flour
¼ Cup of Tapioca Flour
5 Tbsp of Butter / Margarine
300ml of Water
2 Eggs, beaten
Breadcrumbs, Gluten free for us
Oil to fry
Salt the taste
Filling of your choice
Method:-
(1) Bring your Water to the boil in a pan.
(2) Add Salt and the Butter / Margarine.
(3) Turn the heat off and combine the Flours.
(4) Add the Flour mix to the pan a little at a time stirring with a wooden spoon, until you form a ball of dough.
(5) Allow to cool completely.
(6) Dust a work surface with Flour and knead the dough.
(7) Roll out individual pieces into circles big enough to fill.
(8) Fill each centre with your choice of filling, we used Chinese Pulled Pork.
(9) Fold the dough over to form a half circle, pressing the edges together to seal.
(10) Dip each one firstly in the Egg and secondly in the Breadcrumbs.
(11) Fry at 180c individually until golden brown.
Please note that this is specifically Gluten free and you could easily swap All Purpose Flour if you wish. It was an American chap who’s parent was Portuguese who’s recipe we adjusted. We have used Cup measures on the occasion.
Pulled Pork Stir Fry
Not a recipe as such as we often do stir fry dishes. But we’ve set ourselves a challenge to see how many meals we can get out of the £2.97 Pork Shoulder.
So meal two went something like this!
Yesterday I popped to the supermarket to see if I could find meal inspirations. Sue’s not being feeling very well for a while and we’d both got to the “I don’t know” stage regarding what to cook next. £2.97 for a whole Pork shoulder. That’ll be inspiration for a few meals - right there…..
Slow roast Pork in a large Gluten free Yorkshire Pudding, with Hassleback Spuds, Tender Stem Broccoli, Corn on the Cob and Red Wine Gravy.
This is more of a method than a recipe.
Method:-
(1) Oil the outside of the shoulder and season well on all sides with Salt & Pepper.
(2) Cook at 180c uncovered for 30 minutes.
(3) Reduce the heat to 160c, cover with foil and cook slowly for a further 5 hours.
You won’t get crackling using this method, but you will get outstandingly tender Pork….
Another yellow sticker fridge win for us. Half price Lamb chops got the Tandoori marinade treatment! This was a main meal based on the Indian restaurant starter.
Marinade Ingredients:-
8 Lamb Chops
2 Tbsp of Yogurt
3 Cloves of Garlic
1 Tbsp of Grated Ginger
3 Tbsp of White Wine Vinegar
1 ½ Tsp of Ground Coriander
1 Tsp of Garam Masala
1 Tsp of Cayenne Pepper
1 Tsp of Cumin
½ Tsp of Paprika
¼ Tsp of Fenugreek
Method:-
(1) Mix the marinade ingredients.
(2) Coat the Chops well and place covered in the fridge for at least 2 hours.
(3) Grill until cooked on one side and then turn over for a further couple of minutes.
We served ours with a fresh salad and chips, to follow to ‘Pimped up’ starter theme!
This sounds very ‘Chefy’ but the Chicken breasts were of special offer at 7 for £5 so about £0.71 each. We split the pack up and frozen them in potions in bags. We acquire store cupboard ingredients for various recipes. So we didn’t need to buy much else apart from the small pot of Cream.
Ingredients:-
2 Chicken Breasts, cut in half lengthways
1 Tbsp of Wholegrain Mustard
1 Tsp of Dijon Mustard
5 Cloves of Garlic, minced
½ An Onion, finely diced
5 Rashers of Streaky Bacon, chopped
150Ml of Chicken Stock
200ml of Single Cream
1 Tsp of Dried Thyme
1 Tsp of Dried Parsley
5 Mushrooms, finely sliced
½ a Lemon, juiced
Salt & pepper to taste
1 Spring Onion, finely sliced, to garnish
Oil to fry
Method:-
(1) In a large frying pan add a little Oil and on a medium heat fry the Bacon until crispy.
(2) Remove and sit aside.
(3) Add a little more Oil and fry the Onions until softened.
(4) Add the Garlic and stir for a further 2 minutes.
(5) Add the Chicken Breasts and fry gently for 8 to 10 minutes, turning regularly.
(6) Add the Mushrooms and season with Salt & Pepper.
(7) Add the Honey, Dijon Mustard, Wholegrain Mustard and stir in.
(8) Add the Stock, Thyme, Parsley and Lemon Juice.
(9) Allow to simmer for 5 minutes.
(10) Add the Cream and stir in the Bacon as the sauce simmers. Reserving a little to garnish.
(11) Serve on a bed of Rice and garnish with Bacon and sliced Spring Onions.
Although far from the norm, we fried some Prawn Crackers so we had something to mop the sauce up with. Very tasty indeed!
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