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Mozzarella Onion Rings
Sue saw a recipe on-line for stretchy Mozzarella Onion Rings and obviously had to have a go at her own version! I mean it’s rare that there is a recipe we’ve not had a pop at…. We’ll be trying a #2 version at some stage with a batter as the Sour Dough Bread we used for the Bread Crumbs was perhaps a bit heavy for the job.
Ingredients:-
1 Very large Onion
A block of Mozzarella
Flour (Gluten free here)
Sour Dough Bread (Gluten free – Yellow Sticker!) crumbed in a food processor
Eggs, beaten for an Egg wash
Onion & Garlic Salt (Optional – Use whatever you fancy to season the Bread Crumbs)
Method:-
(1) Peel the Onion and cut two 1cm strips from the thickest central area. The remaining Onion will be fine in the fridge for later use.
(2) Gentle remove the outer ring and then the third ring in. Again keep the remaining Onion, but you actually only need these two rings for each Onion Ring.
(3) Cut strips of Mozzarella wide enough to fill the gap between the two Onion Rings and insert.
(4) Dip the Cheese stuffed rings in the Egg wash and then Flour.
(5) Egg wash again and then dredge in the seasoned Bread Crumbs.
(6) Deep fry until golden brown and the Cheese is melted.
We served ours over a Gammon steak with a Wholegrain Mustard sauce. Perhaps a bit fuddle, but very tasty!
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- Written by Tony Carson
- Category: Recipes
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
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!
- Details
- Written by Tony Carson
- Category: Recipes
These were originally priced at £16, for all three pack. Which we simply would not pay. But at £1.80 a pack on a yellow sticker gig they made a nice treat.
Ingredients:-
15 Tiger Prawns, headed and deveined
3 Cloved of Garlic, minced
1 Thumb of Ginger, grated
2 Tbsp of Sherry or Shaoxing Wine
4 Tbsp of Soy Sauce (We use Gluten Free)
The Juice of ½ a Lemon
½ a Tsp of Chilli Flakes
A handful of Coriander, chopped and to garnish
3 Shallots finely diced
Oil to fry
Salt & Pepper to season
Sesame Seeds and Spring Onion to garish
Method:-
(1) Add a little Oil to a large frying pan over a medium heat.
(2) Add the Shallots, Ginger and Garlic and fry for a minute.
(3) Season with Salt & Pepper.
(4) Add the Sherry and Soy Sauce, stirring well.
(5) Reduce the heat and simmer for 2 minutes.
(6) Add the Prawns and fry until they turn pink.
(7) Add the Coriander, Chilli Flakes and Lemon Juice.
(8) Stir so the Prawns are coated, garnish and serve.
We served ours over stir fried Gluten free noodles. Very tasty indeed!
- Details
- Written by Tony Carson
- Category: Recipes
Due to a very odd stocking issue at the Co-Op where I collect I’ve had a vast amount of Bananas to move around over the last couple of days. Some were too bashed up to pass on, so we made a Chutney and it’s very good!
When life gives you Lemons - No cancel that - When life gives you Bananas…..
Ingredients:-
900g of Bananas, chopped
500g of Dates, chopped
1 Large Onion, diced
2 Lemons, Juice & Zest
40g of Ginger, grated
1 Red Chili, finely chopped
200g of Brown Sugar
500ml of Distilled Vinegar
1 Tsp of Hot Curry Powder
1 Tsp of Tamarind Paste
Method:-
(1) Place all the ingredients in a large pan and stir over a medium heat until the Sugar dissolves.
(2) Increase the heat to bring to the boil.
(3) Reduce the heat and allow to simmer for 40 minutes stirring occasionally.
(4) Allow to cool and then spoon into sterilized jars.
According to the recipe we are supposed to allow this to mature for 4 weeks. Some of it might make it, maybe…….
We actually had so many Bananas to deal with that we doubled the quantities!
- Details
- Written by Tony Carson
- Category: Recipes
Sounds a bit posh? Well there are some interesting changes in food prices at the moment. There was a ‘More Card’ offer at Morrisons last week. So 2 Duck Breasts were £2, whereas 2 Chicken Breasts were £5.29! We used to be able to buy 2 whole Chickens for less than a fiver….. So Duck it was and not only was it in budget, it was very tasty.
Ingredients:-
2 Duck Breasts
A Bunch of Coriander, chopped. Reserve some to garnish
4 Bay Leaves, blitzed
The Zest of a lime plus its juice
1 Red Chilli, chopped
2 Cloves of Garlic, minced
1 Tbsp of Soy Sauce (Gluten free for us)
½ Tsp of Caster Sugar
Lime wedges to garnish
Spring Onions, chopped, to garnish
Oil to fry
Salt & Pepper to season
Method:-
(1) Combine the Coriander, Bay Leaves, Chilli, Garlic, Soy Sauce, Caster Sugar and the Zest of the Lime in a bowl.
(2) Score the Duck skin and coat in the marinade.
(3) Season with Salt & Pepper and place in the fridge for 2 to 3 hours covered.
(4) All a little Oil to a frying pan over a medium heat.
(5) Scrap off the excess marinade and return to the bowl.
(6) Add the Duck to the pan and sear on both sides for 2 minutes.
(7) Remove and keep warm.
(8) Add the remaining marinade to the pan with a little water if needed.
(9) Bring to a simmer and then return the Duck Breasts.
(10) Stir to coat the Duck in the marinade.
We served ours over Saffron Rice with a side of Pak Choi, garnished with Spring Onions, chopped Coriander and Lime Wedges.
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