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Pasta in a classic Tomato Based Sauce - Oh Scrub that....
These boneless Chicken Thighs were in the yellow sticker fridge. So initially we intended to do a Pasta sort of gig. Somewhere at some time our plans were lost in the translation! Looked and tasted quite a lot like a Stir-fry to us…….
Spicy Chinese Chicken
Marinade Ingredients:-
4 Boneless Chicken Thighs, cut into cubes
1 Egg
1 Tbsp of Garlic & Ginger Paste (Sue made her own)
2 Tbsp of Soy Sauce ( Gluten free for us)
1 Tsp of Chilli Powder
2 Tbsp of Cornflour
Sauce Ingredients:-
1 Small Red Onion, sliced
2 Tsp of Garlic & Ginger Paste
1 Green Chilli, de-seeded and chopped
3 Tbsp of Tomato Ketchup
1 Tsp of Honey
1 Tbsp of Sweet Chilli Sauce
1 Tbsp of Soy Sauce (Gluten free here)
A handful of Cashew Nuts, chopped
½ a pack of Baby Sweetcorn
4 Mushrooms, sliced
3 sheets of dried Kelp, soaked and cut into strips
1 Nest of Rice Noodles
Green of Spring Onions to garnish
Sesame Seeds to garnish
Oil to fry
Method:-
(1) Combine all the Marinade ingredients.
(2) Stir in the Chicken and stir well.
(3) Place in the fridge for ½ an hour.
(4) In a large frying pan heat Oil on a medium heat.
(5) Fry the Chicken until crispy and cooked through.
(6) Remove and set aside on kitchen paper to drain.
(7) Add the Onions and cook until softened.
(8) Add the Garlic & Ginger Paste and Chillies – cooking for a further minute.
(9) Add the Mushrooms & Sweetcorn and stir in.
(10) Add the Honey, Soy Sauce, Chilli Sauce & Ketchup and allow to simmer.
(11) Boil the Rice Noodles and drain. Running cold water over them.
(12) Boil ¾ of the Kelp until softened.
(13) Fire up a fryer and heat to 170c.
(14) deep fry the remain Kelp until crispy and set aside.
(15) Deep fry the Chicken to re-heat and brown, until eat piece floats.
(16) Remove and drain.
(17) Run boiling water through the Noodles and add to plates.
(18) Add the boiled Kelp and layer the Chicken over the top.
(19) Pour over the stir-fried sauce.
(20) Garnish with the chopped Nuts, Sesame Seeds and Fried Kelp.
We really enjoyed this, even though it is far from the Italian gig we had planned. The deep fried Kelp worked really well. But when we do this sort of thing again it needs to be served as a side. The steam from below very quickly destroyed the crispy texture and it reverted to its natural slightly vegetative state. (Read it went soggy!)
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- Written by Tony Carson
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We’ve been playing with Lacto Fermenting Garlic – Instructions here. Which if anything has made the already potent Polish Garlic even more so. Normal grated Garlic works just fine but we like our little experiments….
As we knew this was going to be very Garlicy Sue replaced the usual (Gluten free) bread crumbs with some home made Garlic bread we had in the freezer. A quick blitz in the wuzzer and it was good to go.
Our previous Chicken Kiev recipe is here.
These were really good and we served them with Chips and a home had Coleslaw. We won’t be having vampire issues in the near future!
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Bolognaise is a staple here but traditional Wheat based Pasta is off the menu as Sue has a very damaging reaction to the Gluten. So we’re always on the look out for interesting alternatives. We’ve tried and enjoyed Rice Tagliatelle which is great, but it really only want immersing in boiling water. It very quickly looses starch and congeals if you’re not careful.
So what is that strange looking grey / green stuff you may be wondering? It’s Sweet Potato starch Tagliatelle. I spotted this in a Chinese supermarket in Manchester when I was working there a couple of weeks ago. The name is perhaps a bit deceptive. Although it is made from the starch of Sweet Potatoes, it’s actually not at all sweet. It has the texture of traditional pasta and is boiled for 6 to 7 minutes without the risk of sticking together. Despite the odd colour it was very tasty.
Our general Bolognaise recipe is here
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- Written by Tony Carson
- Category: Recipes
As a bit of a joke I posted “ Your turn to make proper Bubble & Squeak Sue” on Facebook. Never challenge the Chef! Off she toddled to the freezer to rummage through the boxes of bits and bobs we keep from previous meals and came up with this All Day Breakfast gig.
Sausages
Garlic Button Mushrooms
Bubble & Squeak
Crispy grilled Bacon
Fried Egg
Baked Beans
Not surprisingly for us Chilli had found it’s way into some of the left over veg at some stage – which was actually a great, if unexpected, addition! Price wise this meal probably cost us £1.50 each in fresh ingredients. The nearest equivalent I can find is at Stop The World Cafe at Leigh-On-Sea in Essex - “The Belly Buster Breakfast” at £11.50.
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If you are ever a bit too generous with the spuds and end up with some mashed Potato left over this is a great way to make us of them.
Ingredients:-
Cooked mashed potato
Grated cheese
Flour (Gluten free in our case)
2 Eggs lightly beaten
Salt and Pepper to taste
Chopped Spring Onion
Oil for frying
Method:-
(1) Mix all the ingredients adding extra flour if the mixture seems a bit wet to form.
(2) Flour a board and pop your mixture on the flour.
(3) Lightly sprinkle the top with flour and then pat out to a thickness of about 1cm.
(4) Cut into disks. We haven’t go a cutting so I just use a glass!
(5) Add Oil to a frying pan and place over a medium heat.
(6) Fry gently on both sides.
We enjoyed these as a side with slow roast spare Ribs and Coleslaw.
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- Written by Tony Carson
- Category: Recipes
Sue is always developing her crispy coatings. You might have seen these Popcorn style coatings at the major take away restaurants. So here is our none Popcorn version with an unusual twist in the ingredients…..
Ingredients:-
Chicken thighs
Plain (Gluten free in our case) Flour
Chilli flakes
Garlic Salt
Onion Salt
Hot Paprika powder
Mixed herbs
Salt and Pepper
A sharing bag of Cheese and Onion crisps
2 Eggs, beaten for the Egg wash.
Method:-
(1) Smash the crisps up in their bag.
(2) Mix all the dry ingredients well.
(3) Dip each Chicken portion in the seasoned flour mix.
(4) Dip in the Egg wash.
(5) Re-coat with seasoned flour mix.
(6) Roast on a grill tray at 180C for 25 minutes.
We had home made Coleslaw, Garlic Bread and Corn on the Cob with ours.
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