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Seafood Pasta

Seafood Pasta

We’ve had very modest meats over the Christmas period so we allowed ourselves a bit of a budget breaking treat for New Years Day. The Pasta is actually Rice Noodles, from the Chinese Supermarket, but we won’t tell if you don’t!


1 Red Pepper – Char grilled under the grill,  skinned and chopped
A handful of fresh Parsley, roughly chopped
1 Red Chilli, chopped
2 Cloves of Garlic, mincedIngredients:-
Mixed Seafood (Prawns, Mussels and White Clams in ours)
Chorizo, thinly cubed
Chickpeas, soaked oven night and then boiled
The juice and zest of a Lemon
1 Lemon quartered, to garnish
Mushrooms, finely sliced
Olive Oil
1 medium Onion, finely sliced
2 Spring Onions, chopped
Rice Noodles


(1) Fry the Onion and Garlic to soften.Method:-
(2) Boil your Seafood two pans of water. One for the Seafood and one for the Noodles.
(3) Add the Chilli, Chorizo and Chickpeas and fry for a minute or two.
(4) Add the Seafood to a pan of boiling water and allow the water to return to the boil for a minute.
(5) In the frying pan add the Red Pepper, half of the Spring Onion and Mushroom.
(6) Add the Noodles to the remaining pan of boiling water and allow to soften. Remove and drain.
(7) Drain your Seafood and stir into the frying pan (Or Wog) if you have one.
(8) Plate the Noodles in a sort of nest style.
(9) Add the Seafood etc. and a good amount od cooking juices.
(10) Squeeze the Lemon over the top and dress with the Lemon zest, Parsley and remaining Spring Onions.
(11) Garnish with a Lemon quarter.

Seafood and Chorizo work really well together and considering that this was quite a sizeable portion we both polished it off last night!

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Air Fryer Golonka recipe, eat well on universal credit

I have a confession to make. When I got the initial Ham Hock we looked at it and thought there didn’t seem it be much meal on it. I bought another. Eyes bigger than belly! We’ve enough Cooked Ham left for another meal tonight……


A Ham Hock for two. Or one each if you are ravenous!

Glaze ingredients:-

Mango Wine
Chilli Jam
Sliced Green Chillies


(1) In a pan of water boil the Hock for 20 to 30 minutes. This partially cooks the meal and also removes some of the Salt.
(2) Drain and allow to cool.
(3) Pat dry with kitchen paper.
(4) In a pan bring the Glaze ingredients it a low simmer.
(5) Pre-heat the Air Fryer to 160c.
(6) Baste the Hock with half of the Glaze and pop in the Air Fryer for 25 minutes.
(7) Remove and pour the remaining Glaze over the Hock and return to the Air Fryer for a further 20 minutes.

This is really not traditional as such, but recipe mangling is fun! Sorry to our Polish friends for tinkering with your recipe, but it was good!!!



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