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Gluten free Shortcrust Pastry

Sue often experiments with Pasty. We have Xantham Gum in the cupboard but we really aren’t keen on the “Soapy” taste it sometimes imparts. The Egg in this recipe seems to kill the odd Xantham Gum taste. This recipe is as good as any home made pastry with standard flour as far as I’m concern.


220g Gluten Free self raising Flour
110g Tapioca flour
85g Margarine
85g Lard
1 tsp Xantham Gum
1 Egg beaten
80 ml cold water
Salt to season


(1) Combine all the ingredients in to a dough and kneed well.
(2) Cover with foil or film and cool in the fridge of at least 30 minutes.
(3) Roll out on a board.
(4) Use the board to slide the pastry over to top of your pre-cooked pie filling.
(6) Brush with Milk.
(7) Cook at 180C for 30 to 45 minutes until browned to your liking.

I had no part in this dish apart from the silly flowers on the top. Oh and eating the pie and really enjoying it!

Cheap skates Dolmathes

No they don’t look great and we actually used Spring Green Cabbage leaves with the central vein cut out rather than Vine leaves….

“C” in our Ingredients Alphabet - Cabbage and Chilli


Tin chopped Chopped Tomatoes
Far too much Chilli flakes!!! ( Please see below)
Spring Green Cabbage leaves
Finely chopped cooked Turkey thigh
1 Finely chopped Onion
Mixed herbs
Cumin seeds
Grated Cheese
White Wine Vinegar
Garlic Salt
Onion Salt
Salt & Pepper to season


(1) In a pan reduce the chopped Tomatoes, Chilli flakes, White Wine Vinegar  and season with Salt & Pepper. Add half of the sauce to an oven proof casserole.
(2) Blanch the Cabbage leaves to soften slightly, drain and allow to cool.
(3) With a sharp knife cut the central vein out so the leaves will roll easily.
(4) Toast the Cumin seeds and Rice in a little oil. Allow to cool.
(5) Mix the chopped meat, Rice, herbs, Garlic and Onion salt.
(6) Lay a spoonful of the mixture on one side of the Cabbage leaf and then tuck the ends in and roll.
(7) Place over the Tomato sauce in the casserole and repeat the process until all the stuffing ingredients have been used.
(8) Add the remaining sauce over the top, cover with foil and place in a pre-heated oven at 180C.
(9) Heat through but don’t allow the Cabbage leaves to crisp.
(10) Remove the foil, sprinkle the grated Cheese over and return to the over to melt slightly.

We dressed ours with a few sliced Peppers and served with scalloped chips. We like things with a bit of flavour but we went overboard with the Chilli flakes in the sauce on this occasion! But all is good!

Stuffed Turkey Thigh

Tunnel boning was one of those little tricks Geoff the master butcher taught me very early on when I worked with him. It’s really easy with a Turkey thigh. With a long sharp pointy knife just cut around the bone from one and to the other and slide the bone out. This makes an ideal cavity for home made stuffing which will keep the meat moist when you roast it. We cut two other pockets through ours to get as much stuffing in as we could.

Sue’s home made Gluten free stuffing.


2 Sausages of your choice with the skins removed
About twice the amount by volume of dry bread crumbs (Home made Gluten free bread in our case)
1 beaten Egg
2 Onion finely chopped
Dried Sage, Dill and Chilli flakes
Tomato Puree
Salt & Pepper


(1) Mix all the ingredients.
(2) Stuff inside the Turkey thigh or form into balls and roast separately.

Clearly we didn’t eat all the thigh. It will be making a return this evening!

Sag Aloo recipe

The Chilli and Onion Beef kebabs were hiding the my favourite discount fridge at £0.75 for 4.  We very rarely buy pre-made items so you could say they were a bit of a treat. Actually they were very tasty but what to have with them? They reminded me of the Lamb Koftas I used to hand press at this time of year in the butchers, so we decided to go Indian. So a few spices, a couple of Potatoes and some Spinach and a Sag Aloo made a perfect side.


Potatoes cut into cubes and boiled to soften slightly
1 Onion sliced
2 cloves of Garlic grated
2 handfuls of fresh Spinach (Or 4 balls of frozen)
1 tsp Ground Ginger
1 tsp Cumin Seeds
1 tsp Turmeric
1 tsp Garam Masala
Oil & Margarine


(1) Fry the Cumin seeds in a little Oil & Margarine until they start to brown.
(2) Add the Onion and fry until they begin to brown slightly.
(3) Add the Potato, Garlic, Turmeric, Ginger and Garam Masala and fry until the Potatoes begin to soften.
(4) Add the Spinach and stir gently until it wilts.
(5) Season with Salt if required.

We add a little of Turmeric to our rice to give a bit of colour and on this occasion popped a handful of Peas in a the end. The kebabs were garnished with a bit of home made Chilli and Lime sauce with fresh Chives sprinkled over the top.

Sue and I have a friend  Hugh Kelly AKA The Beer Kid. Lovely chap. But apart from his passion for craft beers he has a bit of a thing for Liver and Onions. He also recently had a trip to Eastern Europe where he munched his way through all manner of “Extreme “ offal based dishes, but let’s not go there!

So we decided to pimp up good old Liver and Onions in his honour!

Flour dredged fried Pork liver with Onion gravy on a bed of mashed potatoes with peas, crispy back Bacon and home grown Radish micro salad!!!

Sorry Hugh, just gently tugging at your chain man!

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