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Lacto-Fermented Ginger
We used fresh Ginger in a dish we cooked yesterday which set my fermenting mind in motion. We always have jars of fermented Garlic on hand, but Ginger? Oh why not…..
Ingredients:-
2 Hands of Ginger, roughly cut into lumps
2 heaped Table Spoons of Himalayan Salt
½ a litre of water.
Method:-
(1) Heat the water to dissolve the Salt and allow to cool to room temperature.
(2) Add the Ginger to a clip top jar.
(3) Pour the brine in so that the Ginger is covered.
(4) Seal the jar and allow to ferment. Fermentation will start in a couple of days. Allow it to ferment out and it will store for months.
We’re discovered that the fresh Ginger in our recipe last night was really good for Sue’s digestive issues. So hopefully a pickled version will work equally well. This brine was nearer to the 3% rather than the usual 2% salinity. I’m expecting quite a vigorous / violent fermentation as there’s lots of sugars in the root…..
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- Written by Tony Carson
- Category: Recipes
We wouldn't normally consider Duck as it's generally out of our budget of £4 a day. But at a 50% discount at the supermarket this was a tasty and very welcome treat.
Ingredients:-
2 Duck Breasts (A crown at £3 which Sue dissembled in our case)
1 ½ tsp Garam Masala
1 tsp Grated fresh Ginger
A Glug of Oyster Sauce
Oil to fry
Salt to season
1 tbsp Butter / Margarine
1 tsp Cumin seeds
100g Pilau Rice
800ml Chicken Stock85g Frozen Peas
A bunch of Spring Onions, finely chopped
2 tbsp Chutney to serve.
Method:-
(1) Score the Duck skin and rub with Garam Masala, Ginger and Oyster Sauce.
(2) Chill for 30 minutes to allow the marinade to flavour the meat.
(3) Heat the oven to 200c.
(4) Gently fry the Duck breasts skin side down until the fat runs out.
(5) Transfer to a baking dish skin side up then leave to rest.
(6) Melt butter in a large pan. Add Cumin seeds and fry for 2 to 3 minutes.
(7) Transfer the Duck breasts into the oven.
(8) Stir in the Rice.
(9) Pour over the Stock and simmer for 10 minutes.
(10) Add Peas in the last 4 minutes.
(11) When the liquid has absorbed folk through and add the Spring Onions.
(12) Season to taste.
(13) Slice the Duck breasts and serve on a bed of the Rice.
We served ours with home made Green Tomato & Apple Chutney we made in the autumn.
- Details
- Written by Tony Carson
- Category: Recipes
We had ½ a chicken left over. How often do I start a recipe with those words?! Anyway Sue found a traditional Chicken Curry recipe.
Ingredients:-
Chicken cut into bite sized pieces
1 tbsp Lemon juice
Salt and Pepper to season
3 tbsp Oil
1 tsp Cumin
1 Large Onion, chopped
1 tsp grated Ginger
1 can of chopped Tomatoes
1 tsp Chilli powder
1 tsp Garam Masala
A squeeze of Tomato Pureé
1 tsp Cumin Seeds
1 tsp Coriander
1 tsp Paprika
1 tsp Turmeric
2 medium Potatoes, cubed
1 ½ cups of water
3 tbsp Yoghurt
1 tsp Garlic minced
Fresh Coriander to garnish
Method:-
(1) In a large bowl toss the Chicken in the Lemon Juice, Salt and Pepper and set aside.
(2) In a large pan stir the Cumin seeds in a little oil and cook for a minute.
(3) Mix the Onion, Garlic and Ginger and cook until tender.
(4) Add the Tomatoes and season with Chilli powder, Turmeric, Garam Masala, Cumin, Coriander and Paprika.
(5) Continue to cook and stir for a further 2 minutes.
(6) Stir in the Yoghurt.
(7) Add the Chicken pieces, Potatoes, water and Tomato Pureé and simmer to reduce for 40 minutes.
We served ours on a bed of rice with Home Made Onion Bhajis and Naan bread
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- Written by Tony Carson
- Category: Recipes
Some breads can be a bit tricky to make with Gluten Free Flour. But Naan breads are idea as you don't anticipate them rising a great deal.
Ingredients:-
125g GF Flour
Salt
75ml Water
25g Plain Yoghurt
Method:-
(1) Mix the ingredients into a dough.
(2) Roll out Naan Bread sized discs about 8mm thick.
(3) Cook on a dry skillet or large frying pan on both sides until lightly browned.
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- Written by Tony Carson
- Category: Recipes
Our local supermarket have those twin packs of medium Chickens for £4.50 again. Not the biggest birds but ideal for us. One to cook, one to freeze.
Ingredients:-
1 Chicken
6 cloves of Garlic
½ a Lemon
Sprig of fresh Rosemary ( Acquired from the hedge of a closed B&B nearby!)
Chilli flakes
Salt & Pepper
Oil
Plus whaever vegetables you fancy with it.
Method:-
(1) Place your Chicken in a roasting tray and pre-heat the oven to 180c.
(2) Mix the Oil, Salt and Pepper and Chilli flakes.
(3) Stab the breast and insert ½ cloves of Garlic and sprigs of Rosemary.
(4) Spread the Oil mixture over the skin of the Chicken.
(5) Insert half Lemon, Garlic cloves and a sprig of Rosemary into the cavity of the bird.
(6) Pour remaining marinade into the cavity as well.
(7) Roast covered at 180c for an hour, longer depending of the size of the bird. Until it is cooked and tender.
(8) Uncover and cook for a further 20 minutes to brown.
Sue served ours with Potato & Celeriac mash, roast Carrots & Parsnips, Spring Cabbage and Yorkshire
- Details
- Written by Tony Carson
- Category: Recipes
On Thursday I happened across a Turkey leg which was just over 2Kg for £4.62 which for us is quite and outlay for one piece of meat. But so far we have had:-
Turkey Curry - (This is not actually the recipe we used this time. But no worries)
Yesterdays Roast Turkey Drummer Dinner - (Again this is a repeat of and earlier recipe)
The Vegan - Gluten Free Yorkshire Pudding recipe is here if you fancy trying it - Recipe
We still a meal worth of frozen cooked Turkey Drummer meat and also a meal worth of frozen diced raw Turkey Thigh meat. So 4 meals and counting!
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