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Chinese Braised Ox Cheek

Chinese Braised Ox Cheek

We like something a bit different and when I happened across a lump of Ox Cheek for a little over £2 there had to be an Asian recipe in there somewhere….

Ingredients:-

1 Ox Cheek, cubed
3 Cloves of Garlic, minced
A thumb sized piece of fresh Ginger, grated
3 Spring Onions, chopped
1 Red Chilli, de-seeded and thinly sliced
1 Tbsp of seasoned (Salt & Pepper)Plain Flour (Gluten free for us)
1 Tsp of Chinese Five Spice
2 Star Anise
1 Tsp of Brown Sugar
2 Tbsp of Shaoxing Wine
2 Tbsp of Soy Sauce (Gluten Free for us)
1 Tbsp of Oyster Sauce
500ml of Beef Stock
200g of Button Mushrooms
1 Onion, finely diced
Oil to

Method:-

(1) Heat the Oil in a frying pan and add the Onion.
(2) Fry until the Onion has softened.
(3) Add the Garlic, Ginger, Chilli and Spring Onion and fry until fragrant.
(4) Place in a bowl and set aside.
(5) Toss the cubed Ox Cheek in the seasoned Flour.
(6) Add a little more Oil to the pan and fry the Ox Cheek until browned on all sides.
(7) Add the Star Anise, Five Spice and return the Onion mixture back to the pan.
(8) Add the Sugar and stir in.
(9) Add the Shaoxing Wine, stirring to the meat doesn’t stick to the pan.
(10) Add the Soy Sauce, Oyster Sauce and Stock and stir well.
(11) Bring to a simmer and then transfer to a casserole dish with a lid.
(12) Place in a pre-heated oven at 150c for about 3 hours.
(13) An hour before serving and the Button Mushrooms.

This was very hearty meat and very well balanced. We’ll certainly do this again next time Ox Cheek is available.

 

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Stuffed Turkey Thigh

Tunnel boning was one of those little tricks Geoff the master butcher taught me very early on when I worked with him. It’s really easy with a Turkey thigh. With a long sharp pointy knife just cut around the bone from one and to the other and slide the bone out. This makes an ideal cavity for home made stuffing which will keep the meat moist when you roast it. We cut two other pockets through ours to get as much stuffing in as we could.

Sue’s home made Gluten free stuffing.

Ingredients:-

2 Sausages of your choice with the skins removed
About twice the amount by volume of dry bread crumbs (Home made Gluten free bread in our case)
1 beaten Egg
2 Onion finely chopped
Dried Sage, Dill and Chilli flakes
Tomato Puree
Salt & Pepper

Method:-

(1) Mix all the ingredients.
(2) Stuff inside the Turkey thigh or form into balls and roast separately.

Clearly we didn’t eat all the thigh. It will be making a return this evening!

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Sag Aloo recipe

The Chilli and Onion Beef kebabs were hiding the my favourite discount fridge at £0.75 for 4.  We very rarely buy pre-made items so you could say they were a bit of a treat. Actually they were very tasty but what to have with them? They reminded me of the Lamb Koftas I used to hand press at this time of year in the butchers, so we decided to go Indian. So a few spices, a couple of Potatoes and some Spinach and a Sag Aloo made a perfect side.

Ingredients:-

Potatoes cut into cubes and boiled to soften slightly
1 Onion sliced
2 cloves of Garlic grated
2 handfuls of fresh Spinach (Or 4 balls of frozen)
1 tsp Ground Ginger
1 tsp Cumin Seeds
1 tsp Turmeric
1 tsp Garam Masala
Oil & Margarine

Method:-

(1) Fry the Cumin seeds in a little Oil & Margarine until they start to brown.
(2) Add the Onion and fry until they begin to brown slightly.
(3) Add the Potato, Garlic, Turmeric, Ginger and Garam Masala and fry until the Potatoes begin to soften.
(4) Add the Spinach and stir gently until it wilts.
(5) Season with Salt if required.

We add a little of Turmeric to our rice to give a bit of colour and on this occasion popped a handful of Peas in a the end. The kebabs were garnished with a bit of home made Chilli and Lime sauce with fresh Chives sprinkled over the top.
 

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Sue and I have a friend  Hugh Kelly AKA The Beer Kid. Lovely chap. But apart from his passion for craft beers he has a bit of a thing for Liver and Onions. He also recently had a trip to Eastern Europe where he munched his way through all manner of “Extreme “ offal based dishes, but let’s not go there!

So we decided to pimp up good old Liver and Onions in his honour!

Flour dredged fried Pork liver with Onion gravy on a bed of mashed potatoes with peas, crispy back Bacon and home grown Radish micro salad!!!

Sorry Hugh, just gently tugging at your chain man!

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Chilli and Lime slow roasted Turkey Drummer

A bit of a different take on an old favourite yesterday. To add a bit of citrus zest Sue grated and squeezed a Lime over the drummer with the usual Chilli flakes. The thigh and drummer packs are usually crabbed for the freezer when they are on offer as we easily make three meals out of them. There is very little waste compared with a Chicken for example. The only fiddly bit is extracting the Quills from the drummer which are actually the tendons.

Ingredients:-

1 Turkey drummer
The zest and juice of a Lime
2 Onions
2 Gloves of Garlic
Dried Basil
Chilli flakes
Salt & Pepper
Oil

Method:-

(1) Slice the Onions to line the bottom of an over tray and add a little oil.
(2) Grate the Garlic and sprinkle over the Onions.
(3) Place the drummer over the Onion and Garlic and zest and squeeze the Lime over the top. Pop the rind in with the Onions for an additional citrus kick.
(4) Sprinkle with Chilli flakes, dried Basil, salt & Pepper and drizzle with a little oil.
(5) Cover in foil and place in a pre-heated over at 170C
(6) Gently roast until the meat is beginning to fall off the bone.
(7) Set aside to rest until the meat is cool enough to handle.
(8) By running I fork through the meat at the narrow end you will be able to find the quills easily and pull them free of the meat by hand.

We had Gluten free Yorkshire puddings, Onion gravy, Carrots, New Potatoes and crispy deep fried Kale with ours. The Lime certainly adds a notable citrus kick which was very tasty.

 

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Cold Chicken Salad

Well all good things come to an end. Our bargain basement ( Bargain Cellar – We’re not American! ) Chicken at £2.35 has provided three meals for us. A Roast Chicken Dinner, followed by a Chicken Pasta Bake and yesterday the remains made a pretty good cold salad. Ideal for a rather muggy evening.

We had home made Gluten free Garlic Bread, Crispy Wedges and home made Marie Rose sauce with it and it was pretty good. You can tell this was Sue’s creation as it’s nicely presented and there it’s that blue tinge to the picture which is caused by the Fire Engine lights outside when it’s my turn to cook!

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