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Written by Tony Carson

Category: Recipes

Created: 20 May 2023

• Takes a bit of time
• Lacto Fermented

We’re running out of Preserved Lemons. Oh no!

There’s an easy fix. Make some more. There is some interesting Biochemistry  here but I’m guessing not many folk are interest in that. In simple terms Lactobacillus Bacteria are the only thing on the earth which can tolerate this level of Salt. They work by digesting Sugars / Carbohydrates and converting them into Lactic Acid and Carbon Dioxide.

Ingredients:-

Lemons
Salt and more Salt!
A Kilner type Jar

Method:-

(1) Top and tail your Lemons. Please ensure that they are un-waxed. Waxed Lemons will work, but as we don’t know what wax was used it might not be very good for you.
(2) Chop the Lemons into 8ths. Don’t worry about the pips.
(3) You want about 1/3 weight of Salt compared to the Lemons. Add this to the jar.
(4) Give it all a good shake and clip the lid down.
(5) Pop in a cupboard for 4 months and once do it will outlive you and still be good!

The end produce looks dreadful but if you’ve eating in a Mediterranean restaurant you’ve almost certainty eat Preserved Lemons. The Acidity and Saltiness add a real punch to all sorts of dishes.

Interesting the smell at the coast is caused by Lactobacillus Bacteria digesting stranded Seaweed and releasing Dimethyl Sulphide as a bi-product.

Details

Written by Tony Carson

Category: Recipes

Created: 05 May 2023

• Takes a bit of time
• Lamb Mince
• Gluten Free

Traditionally this should have been Mutton Mince, but that’s really not something I come across often in the local supermarkets....

Pastry Ingredients:-

100g of Lard
300ml of Boiling Water
1 Tsp of Salt
25g of Potato Flour
50g of Cornflour
375g of Gluten free Plain Flour
1 Egg, beaten to glaze

Filling Ingredients:-

300g of Lamb Mince
1 Onion, diced
1 Tsp of Mixed Herbs
½ Tsp of Mace
Salt & Pepper to season
Lamb Stock
Oil to fry

Method:-

(1) Add the Lard and Salt to the Boiling Water and stir until it has dissolved.
(2) In a large bowl mix the Flours.
(3) Make a well in the middle and add the liquid.
(4) Mix to produce a smooth dough.
(5) Allow to cool so it can be handled, but not cold.
(6) Divide into ball and keep enough aside to form the lids.
(7) Press into Pie tins and pull up the sides.
(8) Form the lids and then put both casings and lids in the fridge.
(9) In a frying pan add a little Oil and fry the Onion until softened.
(10) Add the Mixed Herbs and Mace.
(11) Add the Lamb Mince and fry until browned.
(12) Add Stock making sure that the mixture isn’t too wet.
(13) Remove from the heat and set aside to cool.
(14) Remove the casing and lids from the fridge.
(15) Fill the casings making sure not to over fill.
(16) Add the lids and use a little water to seal the joins.
(17) Make a hole in the middle of each lid and brush with Egg Wash.
(18) Place in a preheated oven at 180c and back for 30 to 40 minutes.

When I was at the butchers I made hundreds of pies a week. We did have a hand operated Pie Former though! Hot water pastry can be a bit interesting the first time you have a go at it. But it’s all good fun…...

 

Details

Written by Tony Carson

Category: Recipes

Created: 03 May 2023

• Vegan
• Vegetarian
• Lactose Free
• Gluten Free

We sometimes end up with vegetables in the fridge with are in all honestly well beyond passing on. Some of the stores I collect from for the Food Bank are a bit sneaky and dump things in the bags which are well on their way to the next life!

The foundation of this was a really battered looking Cauliflower.

Ingredients:-

300g of Cauliflower florets
150g Green Beans, chopped
250g of Shallots, peeled & quartered
75g of Salt
4 Tbsp of Cornflour
75g of Sugar
1 Tsp of Turmeric
1 Tbsp of Mustard Powder
1 Tsp of Ground Ginger
500ml of Spirit Vinegar
250g of Cucumber, deseeded & sliced

Method:-

(1) Place the Vegetables in a bowl and mix in the Salt.
(2) Cover and allow to stand for 24 hours.
(3) Rinse and drain, allowing to dry.
(4) Mix the Cornflour, Mustard Powder, Sugar, Turmeric, Ginger and a little of the Vinegar.
(5) Combine into a smooth paste.
(6) Add to a pan over a low heat and gradually stir in the remaining Vinegar.
(7) Cook over a low heat until the mixture thickens.
(8) add the Vegetables and cook over a low heat for 2 to 3 minutes.
(9) Allow to cool and then add to jars.
(10) Allow to cure for 3 to 4 weeks.

We tried a bit last night and although it’s not had the 3 to 4 weeks to cure yet, it tastes remarkably good and certainly better than the store bought versions. 

Details

Written by Tony Carson

Category: Recipes

Created: 20 April 2023

• Quick and Easy
• Chicken
• Lactose Free
• Gluten Free

As Milk products have now become a problem for Sue, we’re re-inventing some of our favourite Gluten Free recipes. This was quite an easy fix and it worked really well.

Ingredients:-

2 Chicken Breasts
2 Tbsp of Garlic Butter, with additional dried Herbs - To add colour
Gluten & Dairy Free Breadcrumbs to coat, seasoned with Spices of your choice
1 Egg beaten
2 Tbsp of Cornflour

Method:-

(1) Make a pocket in the Chicken Breast.
(2) Spoon the Garlic Butter into the pocket.
(3) Smother the outside of the breast with the excess Garlic Butter.
(4) Coat with the Cornflour.
(5) Dip in the Egg and then roll to coat in the Breadcrumbs.
(6) Place in the fridge for 20 minutes to firm.
(7) Cook in a pre-heated oven at 180c for 20 to 30 minutes.

We used our home Lacto fermented Garlic which has been ageing in the cupboard for a few months. Also Olive Spread to replace the Butter. It really packs a punch now…..