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Gluten free Growlers!
(Pork Pies for the more sophisticated) with Sage & Onion Stuffing.
We had already planning to make Pork Pies yesterday. But when a half leg of Pork presented itself in the yellow sticker fridge our plans extended a little. This recipe made 6 Pound Pies, as we used to call them in the butchers. They are about 500g each. Feel free to scale the ingredients down…..
Ingredients for the filling:-
3kg of Pork Mince
DIY Gluten free Sage & Onion Stuffing
Salt & fresh ground Black Peppercorn
2g of Saltpetre
Ingredients for the Aspic Jelly:-
Pork Bones to boil
Salt
White Pepper
Ingredients for the Hot Water Pastry:-
250g of Lard
675g of Plain Flour (Gluten free for us)
1 Tbsp of Salt
75ml of Milk
75ml of boiling Water
1 Tsp of Xanthan Gum
Egg Wash Ingredients:-
3 Egg Yolks
Salt
Method:-
(1) Mix the filling ingredients except the Stuffing and set aside.
(2) Boil the Pork Bones for an hour or more. Strain the liquid and season with Salt & White Pepper. Set aside.
(3) Mix the dry ingredients for the pastry with the milk.
(4) Add boiling water a little at a time and combine to a sticky dough.
(5) Build Pastry up the side and base of oven proof tins. Reserve enough Pastry for the lids.
(6) Add meat mixture to each case until they are about half full.
(7) Add a layer of Stuffing.
(8) Add the remainder of the meat.
(9) Form lids with the remaining Pastry.
(10) Brush with Egg Wash.
(11) Make a hole it the centre of the lids.
(12) Place in a preheated oven at 180c for 45 minutes or until the Pastry as browned.
(13) Warm the Aspic Jelly to melt it.
(14) Allow the pies to cool and pour the Jelly through the hole in the lids.
If you don’t have access to Saltpetre you can preserve the pink colour of the meal by mincing a few rashers of Bacon with the Pork Mince. It has the same effects as the Cure in the Bacon has the same effect. Top cheat trick there guys!
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- 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!
- Details
- Written by Tony Carson
- Category: Recipes
At £12 for two Steaks Tuna is well and truly out of budget generally. But with a Yellow Stick making them £2 each this was a wonderful treat!
Ingredients:-
4 Tuna Steaks
3 Tbsp of Chives, chopped
2 Tbsp of Mint, chopped, some reserved whole to garnish
12 Basil Leaves, chopped
The Zest and Juice of a Lemon
1 Tbsp of American style Yellow Mustard
2 Anchovies, chopped
A Handful of Parsley, chopped
A Handful of Almonds, chopped and toasted
1 Tbsp of Capers, drained
Sugar Snap Peas
2 Tbsp of Olive Oil
Method:-
(1) Blitz the Chives, Basil and Mint with the Lemon Zest and Juice.
(2) Add Oil and Mustard.
(3) Coat the Fish with with 2 Tbsp of the mixture.
(4) Add the Capers and Anchovies to the remaining mixture and set aside.
(5) Sear the Tuna on both sides so that it is still pink in the middle and remove from the heat.
(6) Saute the Sugar Snap Peas in a little Oil for 2 minutes.
(7) Stir in a Tbsp of the dressing and plate the Peas.
(8) Place the Tuna over and drizzle with the remaining dressing.
(9) Garnish with Almonds and Mint.
We served ours with Minted New Potatoes and it was very good indeed.
- Details
- Written by Tony Carson
- Category: Recipes
We did an Indian Fish recipe a few days ago ( Amritsari Fish ) So it would have been a travesty not to find an Indian Chip recipe really!
Ingredients:-
Hand cut Chips
½ An Onion, diced
2 Cloves of Garlic, minced
½ Tsp of Turmeric
½ Tsp of Chilli Flakes
1 Tsp of Curry Powder
2 Tbsp of Tomato Ketchup
Salt & Petter to season
Coriander to garnish
Oil to fry
Water
Method:-
(1) Boil and then fry your clips until they are crispy.
(2) Drain and set aside.
(3) Add a little Oil to a frying pan over a medium heat.
(4) Add the Onions and fry until softened.
(5) Add the Garlic and season with Salt & Pepper, frying for a further minute.
(6) Stir in the Turmeric, Curry Powder, Chilli Flakes and add the Tomato Ketchup and a little water.
(7) Allow to simmer until the sauce thickens.
(8) Add the Chips and stir to coat fully.
(9) Garnish with fresh Coriander and serve.
These “Chips” put our bland yellow floppy Chips to shame!
- Details
- Written by Tony Carson
- Category: Recipes
A very tasty side to go with our Chicken Pakora the other evening.
Ingredients:-
2 Tbsp of (Dairy Free) Margarine
1 Tbsp of Oil
100g of Mushrooms, quartered
2 Spring Onions, chopped
2 Cloves of Garlic, minced
1 Courgette, cut into half moons
½ Tbsp of Umami Mushroom Powder
A handful of Parsley, chopped
2 Dried Chillies, crushed
½ Tsp of Cumin Seeds
½ Tsp of Mustard Seeds
Method:-
(1) Add the Margarine and Oil over a medium heat.
(2) Fry the Mushrooms until browned.
(3) Remove and set aside.
(4) Add the Spring Onions & Garlic and fry until fragrant.
(5) Add the Courgettes and fry until softened slightly.
(6) Return the Mushrooms to the pan and add the Parsley, Mushroom Powder & Chillies.
(7) Mix well and serve.
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