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Ciabatons – (Ciabatta Baton Mini Pizzas)

Ciabatons – (Ciabatta Baton Mini Pizzas)

We’re finding Gluten free self raising Flour almost impossible to get hold of now. So we experimented with plain GF flour and Baking Powder from the local Polish shop. To be fair I take responsibility for the fact that I got the quantities wrong and my Ciabatta didn’t rise as well as I had hoped. But we sliced it and popped it in the freezer. We had some Tomato Puree which needed using up and a bit of Chorizo loitering in the fridge. So Sue created these extremely tasty mini Pizza  thingies!

As far as the recipe goes I’ll pretend we can get Self Raising Flour, hopefully the present shortage is a temporary thing.

Ingredients for the Ciabatta:-

240g Self raising Gluten free flour
½ tsp Salt
The chopped leaves from 2 sprigs of fresh Rosemary
240ml Milk
2 Cloves of Garlic, minced
4tbsp Mayonnaise

Method:-

(1) Mix all the ingredients to a batter sort of consistency.
(2) Preheat the oven to 200c.
(3) Pour into a Bread Tin and cook for 30 minutes or until it golden brown.
(4) Tip out onto a cooling rack.

Ingredients for the topping:-

Chorizo very finely chopped
Tomato Puree
½ tin of chopped Tomatoes
Onion finely chopped
Minced fresh Garlic
Mixed Herbs
Grated Cheese
Fresh Parsley

Method:-

(1) Slice the Ciabatta to about 1cm think.
(2) Fry the Onion and Garlic gently.
(3) Add all the other ingredients except the Cheese and simmer for at least half a hour.
(4) Spread what is now a spicy Pizza sauce of the Ciabatta.
(5) Sprinkle with grated Cheese and grill until the Cheese has melted.
(6) Sprinkle with fresh Parsley.

 

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Carp Thing - You make our hearts sing

Carp Thing - You make our hearts sing and everything. We think we love you!

At the original price of £12.09 I would certainly not have bought this. But at £4.84 it was worth a chance. I’m more butcher than fishmonger and for me this was a really difficult fish to fillet. But it was worth the effort.

Ingredients:-

1 fresh Carp, filleted and gutted
A handful of cooked King Prawns and Mussels
4 Cloves of Garlic, minced and divided in two
Zest of a Lemon
Juice of ½ a Lemon
2 Tbsp of Capers
1 Red Onion, finely diced
4 Tbsp of Lactose free Butter / Margarine
200ml of Lactose free Milk
2 Tbsp of ground Cashew Nuts
1 Tsp of dried Thyme
Spaghetti, sufficient of two people (Gluten free for us)
200ml of White Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil and half of the Margarine to a large frying pan and fry the Onions over a medium heat.
(2) When softened add half of the minced Garlic and fry for a further minute.
(3) Season with Salt & Pepper.
(4) Add the White Wine and allow to simmer.
(5) Combine the Ground Cashew Nuts and Milk and add to the pan, stirring until the sauce starts to thicken.
(6) In a separate pan add the remaining 2 Tbsp of Margarine on a low heat.
(7) Add the remaining minced Garlic, Lemon Zest, Lemon Juice and Capers & allow to simmer of a minute of so.
(8) Add the Thyme and season with Salt & Pepper.
(9) Cook the Pasta in salted water until al dente.
(10) Add the Pasta to the sauce along with the Prawns, and Mussels & combine.
(11) Heat a little Oil in a separate pan and fry the Carp skin side down for 2 minutes. Until the skin is crispy.
(12) Turn over and fry until the fish is cooked through.
(13) Serve the Pasta on warmed plates with the Carp over the top, pouring the Caper Sauce over.
(14) Garnish with a slice of Lemon and Parsley.


We treated this in a similar way that we would ‘Sea Fish’ and although I’ve heard stories of Carp tasting of soil, pond gunge and generally being nasty, we  didn’t get any of that. We really enjoyed it and will certainly eat it again if we find it at this price.

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