Details

Written by Tony Carson

Category: Recipes

Created: 17 June 2023

• Takes a bit of time
• Chicken
• Lactose Free
• Gluten Free
• Dairy Free

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!

Details

Written by Tony Carson

Category: Recipes

Created: 10 June 2023

• Sides
• Lactose Free
• Gluten Free
• Dairy Free

A really good way to infuse strong flavours in the humble Spud!

Ingredients:-

8 Smaller Potatoes
2 tbsp vegetable oil
3 tbsp Olive based Margarine
2 cloves garlic, Peeled and crushed
2 sprigs of fresh thyme, grown in our tiny Balcony Greenhouse
240ml hot Chicken Stock
2 Bay Leaves
½ Tsp of dried Rosemary
The Zest of a Lemon to sprinkle
Salt & Pepper to season

Method:-

(1) Peel the potatoes and slice the ends off, so they are flat. You want a decent amount of surface area for the flat bits.
(2) Boil the Potatoes until softened and drain.
(3) Heat the Oil in a frying pan on a high heat. Place the potatoes in the pan, flat side down and cook for 5-6 minutes, until golden brown. You may need to move them slightly a couple of times to prevent them from sticking to the bottom of the pan.
(4) Turn the potatoes over, reduce the heat to medium-high and cook for a further 5-6 minutes, until golden brown on both sides.
(5) Add the Margarine, garlic and thyme and allow the Margarine to melt in the pan.
(6) Add the remaining ingredients and reduce to heat. Excluding a little Thyme and the Lemon Zest.
(7) Allow to summer until the Stock has reduced.
(8) Sprinkle with the Lemon Zest and garnish with a little fresh Thyme.

We served ours as a side with Pork Schabowy and Fried Courgettes. A very tasty change.

 

Details

Written by Tony Carson

Category: Recipes

Created: 04 June 2023

• Takes a bit of time
• Gluten Free
• Pork Fillet
• Milk Free
• Dairy Free

When a Fillet of Pork is less than half the price of a Chicken.....

Ingredients:-

1 Pork Fillet, butterflied
100g of Bacon Lardons
5 Mushrooms, finely diced
1 Small Onion, finely diced
3 Cloves of Garlic, minced
2 Tbsp of Parsley, chopped
3 Tbsp of Breadcrumbs (Gluten free for us)
Salt & Pepper to season
The Zest and Juice of a Lemon
Oil to fry

Method:-

(1) Add Oil to a frying pan and over a medium heat fry the Bacon, until crispy.
(2) Remove and set aside.
(3) In the same pan add the Onions and fry until softened.
(4) Add the Mushrooms & Garlic and season with Salt and Pepper.
(5) Allow to simmer for 5 minutes.
(6) Return the Bacon to the pan and add the Breadcrumbs.
(7) Add the Parsley.
(8) Mix well and then remove from the heat and allow to cool.
(9)  Slice the Fillet lengthways to butterfly, but don’t cut right through.
(10) Hammer out with a Meat hammer so it is thin enough to roll when stuffed.
(11) Spread the stuffing over the Fillet and close. String up so the stuffing remains in the pocket of the meat.
(12) Secure the ends with skewers.
(13) Heat a frying pan heat Oil to a high heat and sear the meat on all sides.
(14) season with Salt & Pepper are brush with Oil.
(15) Add to a baking tray and place in a pre-heated oven at 160c and cook for 20 minutes.
(16) Remove and cover with foil to rest.
(17) Mix the Parsley, Olive Oil, and Lemon.
(18) Drizzle over before slicing into 2cm cuts.

We served ours with Roasted Beetroot, Parsnips, Minted Potatoes and Peas.

 

Details

Written by Tony Carson

Category: Recipes

Created: 31 May 2023

• Quick and Easy
• Sides
• Lactose Free
• Gluten Free
• Milk Free

Doesn’t quite work as stuffing balls as the mix was a bit wet. But this recipe really moves humble stuff to another level. Originally the ‘Stuffing’ was any odd wet mix of Oats and Herbs shoved in the cavity of a larger bird to flavour the meat and prevent it from drying out whilst cooking. It was not generally intended to be eaten.

We’ve moved on from Medieval cooking practices thankfully.

Ingredients:-

2 Tbsp of Olive based Margarine
1 Tbsp of Oil
5 Mushrooms, diced
1 Onion, diced
1 Tsp of Dried Sage
1 Tsp of Dried Thyme
Zest of a Lemon
1 Egg Beaten
100ml of Chicken Stock
50g of Breadcrumbs (Gluten free for us)
50g of Ground Almonds

Method:-

(1) Melt the Margarine and Oil in a frying pan.
(2) Add the Onions and soften.
(3) Add the Mushrooms and season with Salt & Pepper.
(4) Add the Sage, Thyme and Lemon Zest
(5) Add the Stock
(6) Allow to simmer until the liquid reduces.
(7) Remove from the heat at place in a bowl, allowing to cool.
(8) Add the Egg, Breadcrumbs and Almonds.
(9) Mix well and form into balls.
(10) cook in the oven on a lined tray at 180c for 30 minutes.

These had a strangely pleasing meaty mouth feel. If served as a tray bake they would probably be very interesting as a Vegan alternative for a “Meatless Loaf”.