Details

Written by Tony Carson

Category: Recipes

Created: 18 July 2020

• Sausage
• Quick and Easy
• Gluten Free

There were Hot & Spicy Sausages on a 2 or 1 offer the other day. Yesterday we had a strange fusion of Sausage Rolls and Pigs in Blankets. Tonight we had another pop at Scotch Eggs.

For 3 Scotch Eggs:-

Ingredients:-

6 Hot & Spicy Sausages, removed from their skins
3 Eggs, soft boiled, shelled and cooled
1 Egg, beaten for an egg wash
Plain Flour (Gluten free for us)
Bread Crumbs (Sliced brown Gluten free Bread wuzzed up in our case)

Method:-

(1) Once you Eggs are cool enough to handle press the Sausage meat into circles on a board about 4 / 5mm thick.
(2) Place each Egg in the middle and form the Sausage meat into a reasonably uniform coating. But careful not to burst your yokes.
(3) Place in the fridge for 10 minutes for the Sausage meat for stiffen slightly.
(4) Remove from the fridge and roll in the Egg wash.
(5) Roll in the flour and then in the Egg wash again.
(6) In a bowl filled with Bread crumbs coat the outside of your meat coating in crumbs. If your fingers stick you can patch up the crumbs by hand.
(7) Place on a tray lined with Parchment and pop in a pre-heated oven at 180c for 35 to 40 minutes. If you have a probe you are looking for 75c in the thickest part of the meat. If not 40 minutes should be plenty of cooking time.

We served ours with 3 times fried hand cut chips, a salad and hand cut Coleslaw. Remarkably filling and really quite fun to make. If you get it just right you’ll still have a slightly runny yoke…..

Details

Written by Tony Carson

Category: Recipes

Created: 18 July 2020

• Sausage
• Experiments
• Gluten Free

At both No.1 and The Inn on The Green one of Sue’s ‘Pub Classics’ was Bangers & Mash. It was my turn to burn water last night and we had a bit of Puff Pastry left from the Pies we made the other day. So What do you get if you cross Pigs in Blankets with a Sausage Roll?

I guess a recipe isn’t required here.

Method:-

(1) Wrap your Sausages in Bacon.
(2) Roast until the Sausages are cooked, it doesn’t matter at this stage if the Bacon is crispy.
(3) Remove from the oven and allow to cool slightly so you can handle then.
(4) Wrap Puff Pastry around the middle of the Pigs in Blankets and run a knife across a couple of times to give the appearance of a Sausage Roll.
(5) Place back in the oven at 180c for 10 minutes or so until the Pastry is golden brown.

We had ours on a bed of mashed Potatoes with peas mixed in and Onion Gravy.
 

Details

Written by Tony Carson

Category: Recipes

Created: 16 July 2020

• Quick and Easy
• Experiments
• Gluten Free

These monster Yorkshire Puddings were actually the result of is slip of the hand and had far more milk than usual in them. We both expected them to fail, but they proved us wrong. We’ve experimented with fresh Rosemary and Sage in the batter mix, but Sage alone works really well and you end up with a flavour cross between Yorkshire Pudding and Stuffing - Which has to be good!

Ingredients:-

125g Cornflour
200ml Milk
3 eggs
Salt & fresh ground Black Pepper
2 tsp of Dried Sage
Oil

Method:-

(1) Pre-heat the oven and a well oiled pudding tray to 200c.
(2) Mix all the ingredients and whisk vigorously.
(3) When the oil is smoking hot pour the batter into the tray and return to the oven ASAP.
(4) Leave well alone for 40 to 45 minutes until your Yorkshires are golden brown on the tops.

Yes you are right we had a Sunday roast on a Wednesday. But I’m afraid that just how it pans out here most of the time…..

Details

Written by Tony Carson

Category: Recipes

Created: 15 July 2020

• Quick and Easy
• Chicken
• Gluten Free

Although the leaden skies might not look very summery, it is summer and Kebabs seemed like a plan last night. They were really tasty, better than any take away version we’ve had.

Ingredients:-

2 Chicken Breasts
2 Large Onions, quartered
Mushrooms, quartered
1 Red Pepper, chopped
Chilli Flakes
Soy Sauce
Garlic and Herbs of your choice
Salt & Pepper
Dried Basil
Squeeze of ½ a Lemon

Method:-

(1) Cut the Chicken into cubes.
(2) In a large bowl mix the Chilli Flakes, Soy Sauce, Garlic and Herbs, Salt & Pepper, Dried Basil and Lemon Juice.
(3) Marinade the Chicken in the bowl for a few hours.
(4) Cook the Chicken in a griddle pan to seal.
(5) Allow to cool.
(6) Thread all the ingredients onto skewer.
(7) Grill turning occasionally until the Onions are browned.

We served ours on a bed of Rice with the remaining Marinade used as a Stock, the trimmings from the vegetables and a few Peas for colour.