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Kedgeree
We had some smoked Mackerel fillets in the freezer, so Sue went to work on a bit of recipe mangling….
Ingredients:-
4 Smoked Mackerel fillets, precooked and chopped
1 Tsp of Turmeric
200g of Long Grain Rice
A handful of fresh Coriander
2 Spring Onions, sliced
10 Cherry Tomatoes, halved
2 Tsp of Medium Curry Powder
2 Eggs, hard boiled and quartered
Salt & Pepper to Season
Oil to fry
2 Tbsp of Margarine or Butter
½ Tsp of Mustard Seeds
400ml of Chicken Stock
A Handful of Peas, thawed if previously frozen
A Handful of Curry Leaves
1 Lemon, quartered
4 Cloves of Garlic, minced
1 Onion, diced
200G of King Prawns, precooked
6 Mushrooms, chopped
Method:-
(1) Over a medium heat dry fry the Mustard Seeds and Curry Leaves until they start to pop.
(2) Add the Oil and Margarine along with the Onion, frying until softened.
(3) Add the Garlic, followed by the Mushrooms.
(4) Stir in the Turmeric, Curry Powder, Salt & Pepper.
(5) Stir in the Rice and add the Chicken Stock.
(6) Allow to simmer stirring to avoid sticking.
(7) Add half of the chopped Coriander and stir in.
(8) When the Stock has almost absorbed add the Mackerel, Prawns, Peas and Tomatoes. Stirring in.
(9) Stir gently until the Mackerel and Prawns are heated through.
(10) Garnish with the Egg, Lemon, Spring Onion and remaining Coriander.
Sue is not generally a great fan of Smoked Fish. But we both really enjoyed this dish.
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- 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!
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- 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.
- Details
- Written by Tony Carson
- Category: Recipes
A Shoulder of Lamb for a little over £5? Oh man yes!
Ingredients:-
Shoulder of Lamb
½ Tbsp of dried Oregano
2 Bay Leaves, ground
½ a Bulb of Garlic, divided
2 Large Potatoes, cut into wedges
1 Onion, cut into wedges
2 Tomatoes, chopped
1 Cinnamon stick
Juice of a Lemon
250ml of White Wine
A drizzle of Olive Oil
Salt & Pepper to season
Method:-
(1) Place the Lamb in a dish and drizzle the Oil over.
(2) Season with Salt & Pepper.
(3) Sprinkle over the Oregano and Bay Leaves.
(4) Peal 2 Garlic cloves and slice into small pieces.
(5) Make slits in the Lamb and insert the Garlic.
(6) Rub the Oil and Herbs into the Lamb, cover and place in the fridge overnight.
(7) Remove the Lamb 30 minutes before cook and preheat the oven to 160c.
(8) Line a large roasting tin with cooking Parchment.
(9) Roughly crush the remaining unpeeled Garlic and add to the roasting tin with the Potatoes, Onions, Tomatoes and Cinnamon.
(10) Place the Lamb over the top and pour over its’ marinade.
(11) Squeeze over the Lemon Juice and pour the Wine in the bottom of the roasting tin.
(12) Wet another piece of cooking Parchment under the tap.
(13) Lay over the top and crimp all the edges.
(14) Cook at 160c for 4 to 4 ½ hours until the Lamb is tender.
(15) Service with roasted vegetables and drizzle the juice from the tin over.
Lamb is a rare treat for us. This was outstanding!
- Details
- Written by Tony Carson
- Category: Recipes
Mooching around the local supermarket looking for inspiration the other day I happened upon two packs of Sardines for a little over £2. £2 for 12 reasonable sized Sardines had to be done really.
Sue found the recipe. But we think it had lost something in the translation so she went a bit free-style! One thing they certainly forgot to mention is that this dish would be considerably better if you filleted the Fish. We both found the little bones a bit annoying.
Ingredients:-
Sardines ( Please fillet them or ask your fishmonger )
2 Eggs, beaten
4 Spring Onions, 2 chopped, 2 shredded
2 Cloves of Garlic, minced
1 Tbsp of Shrimp Paste
½ Tsp of Turmeric
2 Tsp of Tomato Puree
2 Red Chillies, sliced
200g of boiled Rice
400ml of Fish Stock
150g of small Prawns
1 Tbsp of Soy Sauce (Gluten free for us)
A handful of Coriander, chopped
2 Tbsp of Oil
Bonito Flakes to garnish
Method:-
(1) Heat the grill to a high heat.
(2) Brush the Sardines with a little Oil and grill for 4 minutes on each side.
(3) Remove and set aside.
(4) Heat a little Oil in a frying pan and cook the Eggs to a thin Omelette.
(5) Slide onto a plate to cool.#
(6) Add a little more Oil to the pan and then add the Chopped Spring Onions, Garlic, Shrimp Paste, Turmeric, Tomato Puree and half of the Chillies.
(7) Stir everything together to form a paste and add the boiled Rice, Prawns and Fish Stock.
(8) Season with Soy Sauce and stir for 5 minutes.
(9) Roll the Omelette and cut into strips, adding the the pan.
(10) Cut the Fish into chunks and the the pan.
(11) Stir gently for a further minutes.
(12) Serve garnished with Shredded Spring Onions, the remaining Chillies, Coriander, Bonito |Flakes and a dash of Soy Sauce.
Although the preparation took Sue quite some time the flavour combination was really different. Certainly a recipe we’ll repeat. Who knows when though?!
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