Details

Written by Tony Carson

Category: Recipes

Created: 06 March 2020

• Quick and Easy
• Beef Mince
• Gluten Free

It’s not a recipe as such today, more alone the lines of assembly instructions.

We like a Pasta Bake once in a while. We like hand pressed Meatballs. So what could possibly go wrong? I mean it’s not like Mackerel Ice-cream…. The 20% fat Minced Beef was on offer at £1.60 for 500g and the slightly higher fat content than we would generally use meant that the Meatballs were moist and tender.

So Assembly Instructions:-

(1) Grate lots of Cheese and set aside.
(2) Mix whatever Herbs you fancy with your mince and form into balls. It’s a while since we had this meal, but there will certainly have been grated Garlic ( Probably our Lacto-Fermented version ) and mixed Herb, Salt and Pepper in there somewhere.
(3) In salted water boil some Pasta (Gluten free in our case) and once tender drain and set aside.
(4) Make a Tomato based sauce. A tin of chopped Tomatoes, Tomato Puree, Salt, Pepper, Herbs etc. and simmer to reduce.
(5) Fry the Meatballs on all side to brown and then reduce the heat and turn for 20 minutes or so.
(6) Heat the oven to 180c.
(7) Add the Pasta to an oven proof dish.
(8) Artistically place the Meatballs at regular interval on the Pasta. Or just bob them in. It really isn’t supposed to be a pretty dish!
(9) Pour the Tomato sauce over the Meatballs.
(10) Add plenty of grated Cheese and place in the oven for 20 minutes.
(11) Pop to finished product under the grill for 5 minutes to brown the melted Cheese.
 

Details

Written by Tony Carson

Category: Recipes

Created: 05 March 2020

According to Wikipedia - “The Parmo, or Teesside Parmo, is a dish originating in Middlesbrough, Teesside,a popular item of take-away food in North East England. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese.”

OK, I’m sure we’ll get in bother for fiddling with a classic hearth attack on a plate dish – But do we care? The Pork Shoulder steaks were on offer at £2.03 for 5. So off they shuffled individually rapped to the freezer.

This might sound a bit time consuming, but it was worth it!

Ingredients:-

1 Pork Shoulder steak per person
Egg for an Egg wash
Seasoned Breadcrumbs (Gluten free in our case)
Italian style grated Cheese

For the Tomato sauce:-

1 tin of chopped Tomatoes
Onion Salt
Garlic Salt
Mixed Herbs
A dash of Cider Vinegar

To Dress:-

Crated Cheddar Cheese
Italian style grated Cheese
Dried Basil

Method:-

(1) Mix the Italian style grated Cheese into the Breadcrumbs and set aside.
(2) Beat the Egg to make an Egg wash.
(3) Coat the Pork on both sides with Egg wash and then coat in Breadcrumbs on all sides.
(4) In a pan add all the Tomato sauce ingredients and simmer for 20 minutes.
(5) Fry the steaks on a medium heat on both sides until golden brown and cooked through.
(6) Spoon the Tomato sauce over each steak.
(7) Heat the grill.
(8) add lots of the grated Cheese and Basil mix over the Tomato sauce.
(9) Place under the grill until the Cheese has melted and crisped slightly.

We served ours with handmade stuffing balls and hand cut chips. A bit of an odd combination, but really tasty…….

Details

Written by Tony Carson

Category: Recipes

Created: 04 March 2020

• Chicken
• Liver
• Gluten Free
• Asian Recipes

When there’s 500g of Chicken Livers with a 33p discount sticker on it, you have to be inventive…..

So an 80p box of Chinese Stir-Fry bits, some Rice Noodles and a few bits and bobs from the cupboards and 20 minutes later we had this…

Ingredients:-

Chicken Livers
Milk
Breadcrumbs (Gluten free in our case)
Flour (Gluten free in our case)
Garlic Salt
Onion Salt
Mustard Powder
Black Pepper
Mixed Herbs
Chilli flakes
Rice Noodles
Stir-Fry Pack
Oil

Method:-

(1) Add Garlic Salt, Onion Salt, Mustard Powder, Black Pepper, Mixed Herbs and Chilli flakes to Milk and soak the Chicken livers.
(2) Add Garlic Salt, Onion Salt, Mustard Powder, Black Pepper, Mixed Herbs and Chilli flakes, Bread Crumbs to the Flour and mix well.
(3) Give the Livers a good hour in the Milk mixture.
(4) Dredge the Livers in the Flour coating and set aside.
(5) In a large frying pan or Wok fry the Stir-Fry ingredients.
(6) Boil a kettle full of water.
(7) Heat the deep fat Fryer.
(8) Heat a large pan of salted water.
(9) In a separate frying pan fry the livers in a little Oil, turning occasionally.
(10) Drop ½ of the Noodles in the boiling water for a minute or so.  Then drain and set aside.
(11) Pop the remaining Noodles in the fryer for a few seconds so that they puff up. Set aside to drain on kitchen paper.
(12) Run the Noodles through with boiling water so that they separate.
(13) Plate with the Noodles at the bottom, the Stir-Fry veg over the top, the crispy Chicken Livers and then dress with the crispy Noodles.

All in all for a cost of less than £3 for us and Tigger the Cat this was an outstanding meal!

Details

Written by Tony Carson

Category: Recipes

Created: 29 February 2020

• Chicken
• Experiments
• Ingredients Alphabet

We’ve reached “Z” in our Ingredients Alphabet experiment. OK we’d usually call the Zucchini Courgettes here, but a bit of artistic license….

Ingredients:-

The meat from 2 cooked Chicken thighs, shredded
1 large Zucchini each
Grated Cheese
Seasoned (Gluten free) Breadcrumbs
Grated Italian style Cheese
1/2 a tub of Garlic and Herb Quark
Finely chopped Mushrooms
Finely chopped Onion

Method:-

(1) Cut the Zucchini in half and scoop out the seeds to make an odd little green boat.
(2) Sautee the Onions in Garlic Butter until softened.
(3) Add the chopped Mushrooms.
(4) Season with Salt, Pepper and mixed Herbs.
(5) Add the Chicken and mix well.
(6) Add the Quark.
(7) Fill the Zucchini.
(8) Place in the oven at 180c for 20 minutes.
(9) Sprinkle with grated Cheese, Italian style Cheese and Breadcrumbs.
(10) Put back in the oven for a further 10 minutes.
(11) Place in the grill to crisp up.

The filling can be anything you have available really, but this combination was really taste. We served ours with a few chips and some Lacto Fermented Red Cabbage.