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Chicken, Mushroom and Onion Pie

Chicken, Mushroom and Onion Pie

We had the crown of a Chicken left over as we'd used the wings and legs. We also had some Chives from yesterdays meal which we don't normally had in. So Pie it was.....
 
Ingredients:-
 
1 small Chicken crown, roasted
Pastry mix (We used Gluten Free at 89p and followed the instructions on the pack)
2 large Onions
4 large Mushrooms, sliced
Flour & Margarine to make a Roux
Fresh Chives
Fresh Parsley
Milk
Salt & Pepper to season 
 
Method:-
 
(1) Fry the Onions gently until softened.
(2) Cut the Chicken into cubes.
(3)  Make a Roux. (margarine and flour) Effectively you need to fry the Flour in the Margarine, add Salt and Pepper and then add milk whilst whisking. You should end up with a reasonably runny White Sauce.
(4) Add the Chicken, Onions, Mushroom, Chives and Parsley to the mix and simmer over a very low heat.
(5) All the Pie base to an oven proof casserole dish.
(6) Add the pastry, bur creative with in if you like?

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Anchovy and Caper stuffed Courgette Fritters. Eat well on universal credit

“Once upon a time in tent not far from here there were a couple who had very little money and were in a bit of an uncomfortable (Read dangerous) situation. They found a Community Share Shelf where allotment holders placed their excess for people to take. The phrase ‘A million ways to cook a Marrow / Courgette’ was coined and will stay with them for life”.

Read into that what you like. However we had some slightly damaged Courgettes which we couldn’t pass on, so I thought we could improve on their rather bland flavour and use them as a side for Fish and Chips….

Ingredients:-

1 Courgette, topped and tailed and cut thickly
Anchovies and Capers, chopped

Ingredients for the Gluten free Batter:-

1 Heaped table spoon of Gram Flour
2 Heaped table spoons of Cornflour
2 Heaped table spoons of Cornflour for dredging
Salt & Pepper to season
A sprinkle of Turmeric for colour
1 Tea Spoon of Baking Powder
Carbonated Water

Method:-

(1) Mix the Batter ingredients to make a smooth but liquid batter.
(2) Heat a fryer to 180c.
(3) With your thumb press a hole in the middle of each Courgette disc.
(4) Mix the Anchovies and Capers and press into the hole with the back of a spoon.
(5) Dredge each fritter in Cornflour.
(6) Dunk in the batter and fry until golden brown on all sides, in batches.
(7) Remove and drain of kitchen paper.
(8) Re-dunk to heat just before serving.

From a rather pitiful Courgette, these evolved into something pretty good. We even repeated them last night as a side for a Surf & Turf gig….

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Apricot & Pork Tagine recipe, eat well on universal credit

My mum gave us a duplicated Tagine, so we thought we’d have a play with. Very much like the Dutch Oven as a cooking vessel, but it’s set us on another recipe challenge – Moroccan Tagine Recipes…..

Ingredients:-

400g of Diced Pork, diced into good sized pieces
Flour to coat (Gluten free in our case)
1 Onion, sliced
A Thumbnail of fresh Ginger, finely sliced
3 Cloves of Garlic, minced
2 Tbsp of Tomato Puree
1 Tin of Chopped Tomatoes
1 Tin of Chick Peas, drained and rinsed
1 Tbsp of Honey
500ml of Chicken Stock
12 Apricots, halved and de-stoned
8 Prunes, halved
2 Tsp of Ras-El-Honout (You can buy this in the Herbs and Spices section in the supermarket, or find a recipe online and make your own blend)
The Juice of 1 Lemon
Oil to fry
Salt & Pepper to season
Fresh Mint leave garnish

Method:-

(1) Season the Pork with Salt and Pepper.
(2) Coat in Flour, shaking any excess off.
(3) Over a medium heat add a little Oil to the Tagine.
(4) Fry the Pork until brown on all sides and set aside.
(5) Add the Onions and fry until softened.
(6) Add the Garlic and Ginger and fry for a further minute.
(7) Stir in the Tomato Puree, Tin of Tomatoes, Stock, Honey and  Ras-El-Honout, bringing to the boil.
(8) Turn down to a simmer and stir in the Pork.
(9) Cover and simmer for an hour.
(10) Add the Apricots, Prunes, Chickpeas and Lemon Juice and stir in.
(11) Simmer for a further 30 minutes.
(12) Serve garnished with the fresh Mint.

The sweetness of the fruits and Honey work really well with the Ras-El-Honout spice blend. We’ll be pottering with other similar recipes over the next few weeks. Watch this space…...  

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Thai Cashew Chicken Stir-fry recipe, eat well on universal credit

We had a tub of cooked Glutinous Rice in the fridge, because we cooked far too much the night before! That was the foundation of this dish.

Stir-fry Ingredients:-

200g of skinless Chicken Breasts, sliced
A handful of Cashew Nuts
1 Onion, sliced
2 Cloves of Garlic, minced
2 Spring Onions, chopped
1 Chilli Pepper, sliced
Oil to fry
Salt & Pepper to season  

Sauce Ingredients:-

Combine the following:-

1 Tbsp of Oyster Sauce
1 Tsp of Soy Sauce (Gluten free for us)
2 Tsp of Fish Sauce
1 Tsp of Caster Sugar
3 Tbsp of Water

Method:-

(1) Add a little Oil to a frying pan over a medium heat and fry the Onions until softened.
(2) Add the Garlic, Whites of the Spring Onions, Chilli and fry for a further minute.
(3) Add the Chicken and season with Salt & Pepper.
(4) Stir and fry until no-longer pink.
(5) Add the Cashew Nuts, the greens from the Spring Onions and stir in the combined sauce.
(6) Simmer until the sauce thickens.

Thai Egg Fried Rice Ingredients:-

2 Eggs, beaten
2 Cloves of Garlic, minced
2 Spring Onions, chopped
1 Tbsp of Fish Sauce
A handful of fresh Coriander, chopped
Cooked Rice
Oil to Fry
Salt & Pepper to season

Method:-

(1) Add a little Oil to a frying pan oven a medium heat and fry the Eggs to something like a thin Omelette.
(2) Remove, set aside and shred.
(3) Add the Garlic and Spring Onions to the same pan and fry for 30 seconds.
(4) Add the Cooked Rice, Fish Sauce and Coriander.
(5) Stir fry until heated through.
(6) Return the shredded Egg and stir in. Season with Salt & Pepper if required.

We served ours with home fried Prawn Crackers and crispy Sea Weed.
 

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Crying Tiger Beef with Nahm Jim Jaew recipre, eat well on universal credit


Sometimes amongst our evening collections we get on date or out of date meat. Generally if it’s cooked well even the out of date things are good for the Foxes.

On this occasion we took a bit of a chance on this Topside Roasting Joint. It was out of date so we couldn’t pass it on. So I trimmed all the outside away to create two thick steaks. The trim will be very much appreciated by the Foxes tonight.

This was actually one of the best meals we’ve had for a long time. The flavour combinations were incredibly good!

Marinade Ingredients:-

2 Steaks

1 Tbsp of Oyster Sauce
1 Tbsp of Fish Sauce
1 Tbsp of Soy Sauce (Gluten free for us)
2 Cloves of Garlic, minced
1 Tsp of White Pepper
1 Tbsp of Brown Sugar

Nahm Jim Jaew Ingredients:-

2 Tsp of Glutinous Rice (Raw)
1 Tbsp of Tamarind Paste
3 Tbsp of Fish Sauce
1 Tbsp of Lime Juice
1 Tbsp of Honey
1 Tbsp of Chilli Flakes
2 Tsp of finely chopped Coriander
1 Shallot, diced

Method:-

(1) For the marinade mix all the ingredients and massage into the Steaks. Place in the fridge fully immersed for at least 2 hours.
(2) For the Nahm Jim Jaew dry fry the Rice until it starts popping.
(3) Remove from the heat and allow to cool.
(4) In a grinder, grind to a fine powder.
(5) Combine with the other ingredients and add to the plates as a dipping sauce.
(6) Fry your steak to your liking. We like ours quite rare.
(7) Allow to rest and then slice thinly.
(8) Boil and present your  Glutinous Rice using a ramekin to form into a tower.

We served ours with baby Sweetcorn, Mangetout and a slice of Lime. 

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Pancake Cake recipe, eat well on universal credit



This believe it or not, should have been a Frittata. But we had one the last time we had lots of Eggs which were short dated. So the idea mutated from Frittata, through conventional savoury Pancakes to this monster!

Gluten free Pancakes are a bit tricky to flip, but this recipe works well and will make 10 fluffy Pancakes. You can halve or quarter the quantities as required.

Ingredients:-

400g  Plain White Flour, Gluten free for us
4 eggs
1L of Almond milk
2 Tsp of Baking Powder
2 Tsp of Salt
Oil, for the pan

Method:-

(1) Mix and whisk your batter.
(2) Heat a small frying pan with a little Oil. It’s best to use this batter as soon as you can as the Baking Powder is only active for a short time.
(3) Fry on both sides until golden brown and lay on baking parchment to separate.
(4) Cook your fillings. We used Onions, Mushrooms, Red Pepper, Ricotta, Crispy Bacon and Chorizo. But that’s up to you.
(5) In an oven proof dish layer your Pancakes with your filling between each one.
(6) Dress with Cheese and place in the over at 170c until the Cheese melts.

This was much better than the intended Frittata. But man it was filling! We’ll have the other half cold with some Salad tomorrow!

  1. Cachopo
  2. Battered Minted Peas
  3. Asian Style Belly Pork (With outstanding Crackling!)
  4. Battered and Breaded

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