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Home Grown Tomatoes

Home Grown Tomatoes

We live in a flat with no outdoor space so growing things is generally a window sill gig. But that’s cool, we like to experiment. In the spring we had a shop bought Tomato which had found a hiding place at the back of the salad draw in the fridge where it was quietly returning to a composted state! So I cut in half and popped half in some compost in a big pot in the Bedroom / Dinning Room. I’ve no idea what variety they were other then “Salad Tomatoes” but it grew a vast amount of greenery and a few Tomatoes.....

First eaten return on our investment!

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Pork Fillet with Sage & Cashew Stuffing, eat well on universal credit

A Fillet of Pork at just under £3 seemed a good starting point for this recipe.

Ingredients:-

1 Pork Fillet, butterflied
1 Small Onion, finely diced
1 Tsp of Dried Sage
2 Tbsp of Cashew Nuts, powdered in a food processor
100g of Bread Crumbs (Gluten free for us)
1 Egg, beaten
2 Tbsp of Olive Oil
1 Tbsp of Pork Seasoning - See below
6 Rashers of Bacon
300ml of Milk (Lactose free for us)
½ Lemon, juiced
2 Tbsp of Margarine
Salt & Pepper to season

Ingredients Pork Seasoning:-

2 Tsp of Brown Sugar
½ Tsp of Smoked Paprika
½ Tsp of Cumin Powder
½ Tsp of Onion Powder
½ Tsp of Garlic Powder
½ Tsp of Cayenne Pepper powder

Method:-

(1) Combine the Milk and Lemon Juice in a jug and allow to sit for 5 minutes. Seasoning with Salt & Pepper.
(2) In a bowl add the Pork Fillet and pour over the Milk max, cover and place in the fridge for 2 hours.
(3) Pat the Pork dry with kitchen paper and cut lengthways to butterfly.
(4) Rub the Pork with a little Oil on all sides and then rib with the Pork Seasoning.
(5) Set aside until you have your Stuffing ready.
 
To Make the Stuffing:-


(1) Heat Oil and Margarine in a pan.
(2) Fry the Onions on a low heat until softened.
(3) Add the Sage and Cashew Nut Powder and simmer for 2 minutes.
(4) Add the Breadcrumbs and stir in.
(5) Remove from the heat and allow to cool.
(6) Stir in the Egg and combine well.

Assembling:-

(1) Generously spread the stuffing on one side of the butterflied Fillet.
(2) Wrap the Bacon around and secure with cocktail sticks.
(3) Place on Parchment Paper in the oven preheated to 170c and cook for 30 to 40 minutes.
(4) Slice diagonally and serve.

We served ours with plain boiled Rice, Cider and Onion Sauce and some Broccoli, it didn’t really need anything more flavour wise.

 

Portuguese Prego Rollo recipe, eat well on universal credit

That’s 2 x £2.49 Rump Steaks from B&M given a really good beating and seasoned! Although they are supposedly 21 day aged, we’ve found them to be very variable in the past. Sometimes cut alone the grain of the meat and sometimes banded with what I used to call ‘Trim’ in the butchers, gristle! But on this occasion we struck gold!

Ingredients:-

2 Rump Steaks. Cut into two, trimmed and hammered with a meat hammer
2 Tsp of Peri-Peri seasoning Rub
3 Tbsp of Tomato Puree
1 Lemon, juiced
2 Tbsp of White Wine Vinegar
2 Cloves of Garlic, minced
2 Tbsp of Olive Oil
1 Tsp of Sugar
1 Tsp of Salt
1 Bay Leaf
4 Bread Rolls (Gluten free for us)
1 Large Tomato, sliced
1 Red Chilli, finely chopped
3 Tbsp of Margarine
4 Tsp of Chilli Chutney (Sue’s creation)
4 Tsp of Mayonnaise
Oil to fry

Method:-

(1) That you frustration out of the Steak. Beat it to death with a meat hammer!
(2) Cut into suitable sized pieces to fit in your bun.
(3) Rub the Steak with a little Oil on all sides and then rub with the Peri-Peri seasoning Rub.
(4) Make up the marinade with the Lemon Juice, Olive Oil, Sugar, Salt, Garlic, Tomato Puree, Bay Leaf and White Wine Vinegar.
(5) Pour over the Steak and place in the fridge, covered, for 2 hours.
(6) Remove the Bat Leaf.
(7) Heat Oil in a frying pan to a high heat and flash fry the Steak for 2 minutes on each side. Ours was still rare in the middle.
(8) Remove and allow to rest.
(9) Toast the buns lightly on the cut sides.
(10) Combine the Margarine and chopped Chilli, spreading over the toasted buns.
(11) Return to the grill cut side up so the the Margarine melts into the Buns.
(12) Assemble the ‘Burger’ with Mayonnaise, Steak, Red Onions, Tomato slices and Chilli Chutney.

We simply served ours with hand cut chips. This flavour combination really packs a punch! Enjoy….


 

Roast Turbot fillets with Clams recipe, eat well on universal credit

The Turbot fillets were quite small to be honest. But they were half price. They also gave us an excuse to use up some Clams we have had in the freezer for quite a while.

Ingredients:-

2  Turbot Fillets
1 Bulb of Fennel, thinly sliced
300g of Potatoes, thinly sliced
1 Onion, sliced
A Pinch of Chilli Flakes
A Pinch of Fennel Seeds
250g of White Cooking Wine ( Cheap Wine, that you’d rather not drink! )
1 Lemon, cut into wedges
2 Tbsp of Dried Tarragon. One for the sauce, the remainder to garnish
Clams
Olive Oil
Salt & Pepper to season
Chopped Parsley to garnish ( We grow our own )

Method:-

(1) Bring a pan of Salted water to the boil.
(2) Blanch the Fennel and Potatoes for 3 minutes.
(3) Transfer to a roasting tin.
(4) Add the Onions, Chilli Flakes, Fennel Seeds and a good drizzle of Oil.
(5) Toss everything together to coat.
(6) Roast in a pre-heated oven at 180c for 10 minutes. Turning half way through.
(7) Remove from the oven and pour over 125ml of the Wine and add half of the Lemon Wedges.
(8) Add half of the  Tarragon and season with Salt & Pepper.
(9) Place the Turbot Fillets on the top and again drizzle with Olive Oil and season with Salt & Pepper.
(10) Roast for 20 minutes.
(11) Add the Clams and remaining Wine.
(12) Roast for a further 10 minutes until the Fish is cooked through and the Clams have opened.
(13) Scatter over the Parsley, remaining  Tarragon and squeeze over the remaining Lemon before serving.

This was a really clean and fragrant dish. Definitely a spring / summer meal.

 

Burger Pie recipe, eat well on universal credit

I read a novel many moons ago, I can’t remember the name now. But one of the fictional creations was a Spiders web which had dispensed with the need for the Spider and fed directly on the insects which landed on it. Our Burger had the same contempt for it’s bun, it seems!

Ingredients:-

500g Minced Beef
½ Tsp of Garlic Powder
½ Tsp of Cayenne Pepper
50g of Sauerkraut
1 Gherkin, chopped
2 Pickled Radishes, chopped
50g of grated Cheese or your choice (Lactose free for us)
4 Rashers of Bacon, fried
2 Tbsp of Sweet Pepper & Chilli Sauce (Sue’s own creating)
2 Sheets of Puff Pastry (Just Roll Gluten free for us)
1 Egg, beaten
Oil to fry
Sesame Seeds to garnish
Salt & Pepper to season

Method:-

(1) Combine the minced Beef with the Garlic Powder, Cayenne and Salt & Pepper.
(2) Form into 2 large patties by hand.
(3) Add Oil to a pan and fry the Bacon, then set aside.
(4) In the same pan fry the patties on both sides, just enough to seal them.
(5) Remove and set aside to cool slightly.
(6) Lay out 2 half sheets of Pastry and  place each burger in the centre.
(7) Add a table spoon of  Sweet Pepper & Chilli Sauce to each and then add the pickles, cooked Bacon, Cheese and top with the Sauerkraut.
(8) Bring up the sides of the Pastry and wrap around.
(9) Brush the other 2 halves of Pastry with Egg around the edges.
(10) Place on top of the Burger and seal the edges.
(11) Brush with Egg and sprinkle over the Sesame Seeds.
(12) Place on a lined tray in a pre-heated oven at 170c for 20 minutes or until the Pastry is golden brown.

The mince was not marked as a special offer as such. But at £1.69 for 500g it was remarkably good value. We served this little creating with hand cut chips, Baked Beans and a few left over dips.

 

Braised Duck Legs with Sticky Shallots recipe, eat well on universal credit

This was the 3rd meal we got out of a special offer Duck at £7. So Portion by portion it was better value than a similar sized Chicken and so much better tasting.

Ingredients:-

2 Duck Legs (We also added the Wings, but there’s really not much meat on them)
1 Onion, finely diced
2 Cloves of Garlic, minced
125Ml of Red Wine (£1.25 from the local B&Ms – probably not good drinking, but good for cooking)
300Ml of Chicken Stock
1 Orange, Zested, plus the juice of half of it
1 Tbsp of Tomato Puree
1 Bay Leaf
30G of Margarine
2 Tbsp of Balsamic Vinegar
8 Shallots, peeled and trimmed
1 Tbsp of Parsley, chopped (We have a Parsley plant of the undead on the balcony!)
2 Tbsp of Olive Oil
5 Tbsp of Water
Salt & Pepper to season

Method:-

(1) Heat 1 Tbsp of Oil over a medium heat. Season the Duck with Salt & Pepper and fry for 3 to 4 minutes on each side.
(2) Remove and set aside.
(3) Add the Onions and fry until softened.
(4) add ¾ of the minced Garlic and fry for 20 seconds.
(5) Stir in the Wine, Stock, Orange Juice, Tomato Puree and Bay Leave.
(6) Season with Salt & Pepper and bring to the boil.
(7) Return the Duck Legs to the pan.
(8) Cover and cook for about an hour over a low heat, until cooked.
(9) Add the Oil, Vinegar and Water and season to taste.
(10) Melt Margarine over a low heat in a different pan.
(11) Stir in the Shallots, cover and cook for about 30 minutes, stirring occasionally.
(12) Uncover for the last 10 minutes.
(13) Preheat the grill to a high heat.
(14) Place the Duck Legs on the rack and grill until crisp.
(15) Bring the sauce to a boil and add 10g of Margarine stirring until the sauce thickens.
(16) Mix the remaining Garlic with the Orange Zest and Parsley.
(17) Spoon the Sauce over the Duck and garnish the Parsley.
(18) Serve with the Sticky Shallots.

Duck is quite a fatty meat, which is good, as the flavour and richness mean you don’t feel the need to eat quite as much. This was a restaurant standard meal made from really inexpensive ingredients.

 

 

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