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Orange Chips - Black Country Chips
We’ve experimented with battered chips before, not knowing that they are actually a ‘Thing’ in the West Midlands. So instead of our potterings, here’s a more traditional (But Gluten free) version.
Ingredients:-
2 Large Potatoes
1 Egg, beaten
5 tbsp sparkling water
6-7 tbsp Cornflour
A pinch of Baking Powder
1 Tsp of Turmeric
Method:-
(1) Skin the spuds and cut them into think chips.
(2) Parboil in Salted water.
(3) Drain and allow to cool.
(4) Fry for a short time at 160c, but not long enough to brown.
(5) Drain over kitchen paper.
(6) Mix the batter.
(7) Dunk in batches and fry until the batter colours and is crispy.
We served ours as part of an all day breakfast. But they will work as a side for any dish, apart from Ice-cream. That might not be a great combination….
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- Details
- Written by Tony Carson
- Category: Recipes
We had a couple of yellow sticker Chicken Breasts in the freezer. They're not in the freezer any more!
Ingredients for the marinade:-
2 Chicken Breasts, cut into bite sized pieces
½ Tsp of Turmeric
½ Tsp of Cayenne Pepper
½ Tsp of Salt
Ingredients for the Curry:-
1 Onion, diced
3 Cloves of Garlic, minced
1 Thumb of Ginger, grated
1 Tsp of Chilli Powder
1 Tsp of Coriander Powder
1 Tsp of Funnel Powder
1 Tsp of Garam Masala
A handful of Curry Leaves
A punnet of Cherry Tomatoes, chopped
a Handful of Coriander, chopped
400ml of Water
1 Tbsp of Tomato Puree
Oil to fry
Salt & Pepper to taste
Method:-
(1) Combine the Turmeric, Cayenne, Salt and Chicken.
(2) Allow to marinade for half an hour.
(3) In a large pan add a little oil over a medium heat.
(4) Add the marinaded Chicken and cool gently until no-longer pink.
(5) Set aside.
(6) Add the Onions to the pan and cook until softened.
(7) Add the Ginger & Garlic and stir over a medium heat for a minute.
(8) Add the remaining Spices and the Curry Leaves.
(9) Add the Tomato Puree and stir well.
(10) Add the Tomatoes and Water.
(11) Return the Chicken, reducing the heat to low and simmer for an hour.
(12) 10 minutes before serving stir in the Coriander.
We severed ours with Sage Aloo, Indian style Sides & Salads and Popadums. This was a really well balanced Curry without the aggression of some Anglicised Curries.
- Details
- Written by Tony Carson
- Category: Recipes
We fancied a bit of Fish for a change. But decided to ‘Pimp’ it up a bit. So Indian style Fish and Chips was the result.
Ingredients for the Fish Marinade:-
A reasonable sized fillet of Fish (Cod in our case) Cut into pieces
¼ of a Tsp of Asafoetida
¼ of a Tsp of Fenugreek
½ a Tsp of Hot Paprika
3 Cloves of Garlic, minced to a paste
The Juice of half a Lemon
1 Thumb of fresh Ginger, minced to a paste
½ a Tsp of Cumin powder
Salt & Pepper to season
Method:-
(1) Mix all the ingredients.
(2) Evenly coat the fish and allow to marinade for 20 minutes.
(3) Dredge in the dry batter mix ingredients (See below)
Ingredients for the Batter:-
3 Tbsp of Cornflour
3 Tbsp of Gram Flour
¼ of a Tsp of Asafoetida
¼ of a Tsp of Fenugreek
1 Tsp of Baking Powder
½ tsp of Turmeric
Soda Water
Salt & Pepper to season
Method:-
(1) Mix all the dry ingredients and dredge the Fish to coat.
(2) Set the Fish aside.
(3) Heat a fryer to 170c.
(4) Add Soda Water and whisk to create a thick batter.
(5) Coat the Fish in Batter mix and fry in small batches until they float and the batter looks quite browned.
(6) Drain on kitchen paper before serving.
We dressed ours with a Lemon Caper dressing and fresh Parsley. The flavours of the spices really gave a bit of white Fish a kick! We’ll probably not be making plain old Fish & Chips again, any time soon!
- Details
- Written by Tony Carson
- Category: Recipes
For us this is quite a traditional recipe. We didn't shoehorn any oddities into it. Yay!
Meatballs Ingredients:-
400g of Pork Mince
1 Onion, diced
3 Cloves of Garlic, minced
2 Tbsp of fresh Basil, chopped
1 Tsp of Ground Cinnamon
½ Tsp of Garlic Powder
½ Tsp of Mixed Herbs
Salt & Pepper to season
1 Tbsp of Oil & 1 Tbsp of Olive based Margarine, to fry
Sauce Ingredients:-
1 Onion, diced
3 Cloves of Garlic, minced
200ml of Chicken Stock
1 Tin of Chopped Tomatoes
2 Tbsp of Tomato Puree
1 Cinnamon Stick
100ml of Red Wine
1 Tbsp of Caster Sugar
Oil to fry
Salt & Pepper to season
Pasta to serve, gluten free for us
Method:-
For the Meatballs
(1) Add the Oil & Margarine to a frying pan.
(2) Over a medium heat add the Onions and soften, then add the Garlic and fry for a further minute.
(3) Remove and set aside to cool.
(4) In a bowl add the Mince, Salt & Pepper, Garlic Powder, Basil, Mixed Herbs, Ground Cinnamon and fried Onion & Garlic.
(5) Mix well and form into balls.
(6) Add a little Oil to a frying pans and over a low heat fry the Meatballs until they are cook through.
For the Sauce
(1) Add a little Oil to a pan oven a medium heat and add the Onions, frying until softened.
(2) Add the Garlic and fry for a further minute.
(3) Add the Tomato Puree and stir in.
(4) Season with Salt & Pepper.
(5) Add the tin of Tomatoes, Red Wine, Stock, Cinnamon Stick and sugar.
(6) Allow to simmer for 10 minutes, stirring occasionally.
(7) Cook you Pasta according to the instructions on the packet.
(8) Plate the Pasta, placing the Meatballs over the Pasta and then spoon the Sauce over. Making sure to remove the Cinnamon Stick.
We dressed ours with some fresh Basil. But grated Italian Style Cheese would be a wonderful addition.
- Details
- Written by Tony Carson
- Category: Recipes
OK ‘Creamy’ is bracketed as Dairy products are now off the menu due to Sue’s digestive issues. So she’s found a way around this!
Ingredients for the Thighs:-
4 Chicken Thighs
1 Tsp of Onion Powder
1 Tsp of Garlic Powder
½ Tsp of Dried Rosemary
½ Tsp of Dried Thyme
Salt & Pepper to season
2 Tbsp og Honey
2 Tbsp of Olive Oil
1 Tsp of Paprika
Ingredients for the Sauce:-
1 Tbsp of Olive based Margarine
1 Tbsp of Oil
100g of Mushrooms, sliced
4 Cloves of Garlic, minced
1 Tbsp of fresh Parsley, chopped
½ Tsp of Dried Rosemary
½ Tsp of Thyme
1 Tsp of Dijon Mustard
200ml of Almond Milk
200ml of Chicken Stock
2 Tbsp of Almonds, blitzed
Salt & Pepper to season
Method:-
(1) Combine the Garlic Powder, Onion Powder, Rosemary, Thyme, Olive Oil, Honey, Paprika and Salt & Pepper.
(2) Spoon over the Chicken evenly.
(3) Place the Chicken in a tray.
(4) Spoon over a little more Oil and place in a pre-heated over at 180c for 25 to 30 minutes, until the Chicken is cook through.
(5) Over a medium heat add the Oil & Margarine to a pan.
(6) Add the Garlic and fry for 30 seconds.
(7) Add the Mushrooms, Thyme, Rosemary and Salt & Pepper.
(8) Continue to fry until the Mushrooms have softened.
(9) Combine the blitzed Almonds to the Almond Milk and whisk into the Chicken Stock.
(10) Pour over the Mushrooms and stir until the Sauce thickens.
(11) Stir in the Mustard and Parsley.
(12) Arrange the Chicken on your plate and pour the Sauce over.
We were over-run with rather sad looking Mushrooms and had all the other ingredients. This recipe was the result and it was really good. We served ours with Bhaji style battered Garlic Mushrooms and tender stem Broccoli wrapped in Bacon.
- Details
- Written by Tony Carson
- Category: Recipes
Ingredients:-
1 Chicken (Yellow sticker, so it was only a little more expensive than this time last year…..)
6 Cloves of Garlic. See method below
2 Red Onions, thickly sliced
3 Oranges, 2 chopped, 1 halved
1 Tbsp of dried Tarragon
Salt & Pepper to season
Oil to drizzle
Method:-
(1) Arrange the chopped Oranges in an oven proof tray along with the Onions and 4 cloves of Garlic.
(2) Thinly slice the remaining Garlic and push under the skin of the Chicken.
(3) Insert one half of the remain Orange in the cavity of the Chicken and squeeze the juice of the other over the skin.
(4) Season with Salt & Pepper.
(5) Sprinkle with the Tarragon and drizzle with Oil.
(6) Roast in a pre-heated over at 180c for 1 hour and 20 minutes, or until the juices run clear.
We served ours with Roast Potatoes, Vegetables, Mushroom and Sage Stuffing Balls & lots of Onion Gravy. It was rather good!
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