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Pork Pandi Curry

Pork Pandi Curry recipe, eat well on universal credit

This was actually a bit of Pork Loin which was intended for a different recipe, but knives are good when the are sharp!

Ingredients:-

500g of Pork loin, cut into cubes
¼ Tsp of Turmeric
½ Tsp of Chilli Powder
5 Cloves of Garlic, minced
3 Green Chillies, finely chopped
A Thumbnail of Ginger, grated
Juice of 1 Lime
200ml of Stock
1 Onion, finely diced
5 Curry Leaves
Salt to season
1 Tbsp of Punjabi Spice Mix (See Below)
4 Cloves
A handful of Coriander Leaves to garnish
10 Peppercorns
A sprinkle of Black Lime Powder
Oil to fry

Punjabi Spice Mix Ingredients:-

Cumin Seeds
Mustard Seeds
Fenugreek Seeds
Nigella Seeds
Fennel Seeds

Method:-

(1) Toast the Punjadi Spice Mix until it is aromatic and set aside.
(2) When cool add the Cloves and Peppercorns and grind to a fine powder.
(3) Heal Oil in an ovenproof dish or Dutch Oven.
(4) Add the Onions, Garlic, Ginger, Curry Leaves and Chillies.
(5) Fry until softened.
(6) Add the Turmeric & Chilli Powder and stir for a further minute.
(7) Add the Pork and stir to coat with the Onion mixture.
(8) Add the Punjadi Spice Mix and astir well.
(9) Add the Vegetable Stock and allow to simmer.
(10) Add the Coriander Leaves.
(11) Cover with a lid and place in the oven at 160C for 2 to 2 ½ hours.
(12) Return to the hob on a medium heat and allow the sauce to reduce.
(13) Add the Lime juice and sprinkle of Black Lime powder and garnish with Coriander leaves.

We served ours over boiled rice. This was a rich and well spiced dish without excessive heat. Very tasty indeed.

 

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DIY Pizza

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Category: Recipes

DIY Pizza

We’re great advocates for making everything we possible can from scratch. But Pizza bases have been out of reach since Lock-Down and we couldn’t get fold of Gluten free Bread Flour. Yesterday I made my usual discount isle forage in the local supermarket and the cleaning team had some of the fittings out to clean behind. Hanging off the back of the fitting was a 1kg bag of gold! I skipped home like a child who had found a £20 note. So armed with ½ a roast Chicken from the previous evening and a pack of Chorizo sliced Sue and I set about Pizza and Garlic Bread.

The full recipe from Phil Vickery’s “ Essential Gluten Free “ is below:-

Ingredients:-

250g Gluten free Bread Flour
½ tsp Salt
1 tsp Sugar
7g Fast action Yeast (We got a 250g pack from the local Polish Deli a while ago)
200ml warm Water
1 tsp Cider Vinegar
1 tsp Oil plus extra for brushing

Method:-

(1) Line a round baking tray with parchment.
(2) In a bowl mix the Flour, Salt, Sugar and Yeast.
(3) Add the warm Water, Vinegar and Oil.
(4) Whisk well for 3 minutes to form a smooth and elastic dough.
(5) Turn out onto your lined baking tray and using the back of a spoon spread. Push a little extra Dough towards the edges to form a raised circle.
(6) Brush the outer edge with Oil. This will for your crust.
(7) Set aside for 15 minutes while the oven comes up to 200c.
(8) Bake for 15 minutes until it is cooked but still pale.
(9) Allow to cool.
(10) Spread with Sauce, Toppings of your choice and grated Mozzarella.
(11) Place back in the oven and bake until the toppings are fully heated and the Cheese has melted.

The toppings are entirely up to you. Provided you don’t add Pineapple rings!!!!  

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