Search
Random Recipe
DIY Chicken Scotch Eggs
If there really has to be a reason for making Scotch Eggs we’ll probably have to blame the Chicken Sausages we were given rather than them being composted. But really if we’re honest Sue made them because (A) It’s fun. (B) She can!
Ingredients:-
Eggs Boiled with their shells removed.
The meal from Chicken Sausages.
Turmeric
Mixed Herb
Garlic Salt
Onion Salt
1 Egg, beaten
Salt & Pepper
Gluten Free Bread crumbs
Method:-
(1) While the Eggs cool strip the skins off the Sausages and season with a little Salt & Pepper.
(2) Add Garlic & Onion Salt and Turmeric the your Bread crumbs.
(3) Coat each Egg in a generous layer of season Sausage meat.
(4) Roll in the Egg wash and then in the Bread crumbs to coat.
(5) Place in a pre-heated oven at 180c for 30 minutes and turn after 15 minutes.
The Bread we used was yellow sticker Sour Dough at 25p a loaf. The Sausages were FOC and we’d made the Salad Cream a few nights earlier. So all we realistically paid full price for on the main plate was the Pea shoot salad, Cherry Tomatoes and a Spring Onion. Very tasty and remarkably filling for what looks like a light snack!
On Facebook
- Details
- Written by Tony Carson
- Category: Recipes
The British Pork offer at the local supermarket meant this this rather large whole loin was just over £3. It deserved something special, so Sue went to work on it!
Ingredients:-
1 Pork Tenderloin, butterflied
6 Cloves of Garlic, minced
8 Shallots, finely diced
4 Sundried Tomatoes, finely diced
4 Sliced of Smokey Bacon, finely diced
A Handful of Basil Leaves, finely chopped
1 Tbsp of Dairy free Margarine
175ml of White Wine
120ml of Almond Milk
2 Tbsp of Ground Almonds
½ Tsp of American style Yellow Mustard
The juice of a Lemon
2 Tbsp of Oil
Salt & Pepper to Season
Parsley to Garnish
Method:-
(1) In a pan over a medium heat add the Margarine and 1 Tbsp of Oil.
(2) Add the Bacon and fry for 5 minutes.
(3) Add the Shallots frying until softened, then add the Garlic.
(4) Fry for a further minute.
(5) Add the Sundried Tomatoes, Basil and Lemon Juice, allowing to simmer for 2 minutes.
(6) Remove from the heat and allow to cool.
(7) Season the Pork with Salt & Pepper.
(8) Spread half of the cooled mixture inside the Loin and tie with Kitchen String.
(9) Add the remaining Oil to a fresh pan and sear on all sides over a high heat.
(10) Remove from the pan and place in an oven proof dish.
(11) Cover with foil and place in a pre-heated oven at 170c for 20 minutes, or until the Pork is cooked through.
(12) Return the remaining mixture to a medium head.
(13) Add the White Wine and simmer for 5 minutes.
(14) Combine the Ground Almonds with the Almond Milk and add to the sauce.
(15) Stir to avoid it sticking to the pan and add the Mustard.
(16) Remove the Pork and allow to rest for 10 minutes.
(17) Cut into thick sliced and pour over the sauce.
(18) Garnish with Parsley.
We served ours with Corn on the Cob, New Potatoes and Broccoli and it was a real treat.
- Details
- Written by Tony Carson
- Category: Recipes
I found a slab of Boneless Belly Pork with a reasonable amount of meat on it. So this was the result….
It’s a bit of a long recipe, but well worth reading!
Ingredients for the Roasted Curry Powder:-
4 Cardamom Pods, seeds only
1 Tsp of Basmati Rice
1 Tsp of Coriander Seeds
1 Tsp of Cumin Seeds
1 Tsp of Peppercorns
1 Tsp of Mustard Seeds
1 Tsp of Fennel Seeds
4 Cloves
Method:-
(1) Add all the ingredients to a frying pan and roast over a high heat until fragrant.
(2) Remove and set aside to cool.
(3) Grind to a powder.
Ingredients for the Curry Sauce:-
5 Cloves of Garlic, minced
A Thumb of Ginger, grated
1 Tsp of Roasted Chilli Powder
2 Green Chillies, chopped
1 Tsp of Turmeric
1 Tbsp of Roasted Curry Powder
The Zest of a Lime
1 Tbsp of Panam Paani ( Pine Syrup - Honey would probably work )
1 Cinnamon Stick
8 Curry Leaves
1 Tsp of Tamarind dissolved in water
1 Onion, diced
400ml of Almond Milk
400ml of Chicken Stock
Oil to Fry
Salt & Pepper to season
Ingredients for the Pink Onion Garnish:-
1 Red Onion, sliced into rings
Juice of a Lime
Salt & Pepper
Method:-
(1) Place the Onions in a bowl.
(2) Add the Lime Juice, Salt & Pepper.
(3) Set aside for an hour.
Ingredients for the Rub:-
500g of Boneless Belly Pork
1 Tbsp of Roasted Curry Powder ( See Above )
½ Tsp of Turmeric
1 Tsp of Roasted Chilli Powder
Salt & Pepper
Method:-
(1) Combine the Roasted Curry Powder, Turmeric, Roasted Chilli Powder, Salt & Pepper
(2) Rub into the Pork and marinade for 2 hours.
Bringing it all together:-
(1) Once your Pork have marinaded in the rub for a couple of hours, you’re good to go.
(2) Add Oil to a pan over a medium heat.
(3) Add the Curry Leaves and Cinnamon stick and fry until fragrant.
(4) Add the Onions and Lemon Zest and fry for 2 minutes.
(5) Add the Chillies, Garlic and Ginger, frying until fragrant.
(6) Add the marinaded Pork, stirring to combine and cook for 5 minutes.
(7) Add the Tamarind, Roasted Chilli Powder, 1 Tbsp of roasted Curry Powder.
(8) Stir and cook out for 1 minute.
(9) Add the Milk, Stock & Panam Paani.
(10) Allow to simmer for 2 hours, or until the Pork is tender.
(11) Serve over Rice and garnish with Pink Onions and sliced Green Chillies, remembering to remove the Cinnamon stick.
Quite a lot of work, but this was really tasty!
- Details
- Written by Tony Carson
- Category: Recipes
Just once in a while our supermarket within walking distance have Ox Cheek. We’ve done a similar recipe before, but it was certainly worth a repeat! ( http://www.eatwellonuc.org.uk/index.php/recipes/436-braised-ox-cheeks )
At just over £4 we had more than enough for the two of us and some meat left over for the Foxes tonight.
Ingredients:-
1 Ox Cheek, cut into equal halves
1 Onion, diced
3 Cloves of Garlic, minced
2 Tbsp of Tomato Puree
3 Bay Leaves
120ml of Red Wine
400 Ml of Beef Stock
100g of Mushrooms, quartered
2 Tbsp of Plain Flour (Gluten free for us)
100g of Smoked Bacon Lardons
2 Tbsp of Olive based Margarine
1 Tbsp of Oil
Salt & Pepper to season
Method:-
(1) Season the Flour with Salt & Pepper.
(2) Coat the meat in the seasoned Flour.
(3) Heat the Margarine and Oil over a medium heat in a Dutch Oven, adding the Ox Cheeks to brown all over.
(4) Remove and set aside.
(5) Add the Lardons, Onions, Bay Leaves and cook until the Onions softens.
(6) Stir in the Tomato Puree, Garlic, Wine, Beef Stock and allow to simmer for a minute or so.
(7) Return the Ox Cheek and cover with the lid.
(8) Place in a pre-heated oven at 160c for up to 4hours, until the meat is very tender.
(9) half way through cooking stir in the Mushrooms.
(10) Before serving remember to remove the Bay Leaves.
We served ours over Mashed Potatoes with Chopped Spring Onions stirred in, Baby Sweetcorn, Peas and Chives as a garnish. The whole dish is very Rich, hearty and filling.
- Details
- Written by Tony Carson
- Category: Recipes
This is not one of our creative recipes, Sue actually found this recipe and decided to give it a go. It worked!!!
Ingredients:-
1 Onion, finely chopped
1 Tsp of Turmeric
½ of a Tsp of Cumin Seeds
¼ of a Tsp of Chilli Powder
A handfull of Coriander leaves, chopped
4 Eggs
100g of Cornflour
150ml of Almond Milk, plus a dash of water
3 Creen Chillies, chopped
Salt & Pepper to season
Oiled Tins
Method:-
(1) Place the Onion, Turmeric, Cumin Seeds, Chilli Powder, Green Chillies, Coriander, Salt & Pepper in a bowl.
(2) Mix well and allow to stand for a hour ore so.
(3) Combine the Eggs, Cornflour, Milk and Water.
(4) Add the Onion mix and whisk well to make a batter.#
(5) Pre-heat your tins to 200c.
(6) Pour the mix into the tins and return to the oven as quickly as possible.
(7) Cook for 10 minutes and then reduce the heat to 180c for a further 15 minutes.
These went really well with the Masala Roast Chicken.
- Details
- Written by Tony Carson
- Category: Recipes
Even with a yellow sticker a very small Chicken is now more expensive than a medium Chicken was last year. But let’s not get into a rant about food prices. A Chicken for less than £3 seems to be a bit of a win at the moment….
Ingredients:-
1 Whole Chicken
1 Tbsp of Chilli Powder
1 Tbsp of fresh Ginger, minced to a paste
1 Tbsp of Garlic, minced to a paste
1 Tsp of Cumin
1 Tbsp of Spirit Vinegar
50g of Olive based Margarine, melted
3 Potatoes, quartered
2 Tbsp of Honey
2 Red Onions, quartered
1 Lemon, half sliced, the remainder as is
2 Bulbs of Garlic, with the paper removed
Salt & Pepper to taste
Method:-
(1) Combine the Chilli Powder, Ginger, Garlic paste, Cumin, Vinegar, Honey, Melted Margarine , Salt & Pepper in a bowl.
(2) Cover the Chicken with this marinade both over and under the skin.
(3) Place in the fridge for at least 2 hours.
(4) Arrange the Potatoes, Onions and Garlic Cloves in an oven proof tray.
(5) Lay the Lemon sliced on top.
(6) Place the Chicken over this.
(7) Insert the remaining half of the Lemon in the cavity and truss the legs with string.
(8) Place in a pre-heated oven at 180c and baste with the marinade half way cooking.
(9) Cool until the juices run clear, depending on the size of your Chicken.
We served ours with Onion Bhaji Yorkshire Puddings. Recipe to follow!
Social Links
Translate
Latest Recipes
Latest News
- Why do we do what we do?
- When you find the ships cat on the helm
- We're a month old!
- Universal Credit & Employment Agencies!
- UN Report on Poverty in the UK November 2018
- The Veg Box
- The rollout of Universal Credit will be delayed until 2023
- Petition the Government to fix Universal Credit
- Honesty from a Politician? Not really, but it's a start.
- Homeless - Trapped - Homeless again - This can't be right?
© 2024 Eat Well on UC