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Kosher Chicken Kebabs

Kosher Chicken Kebabs recipe, eat well on universal credit

We’ve learned our lesson with these Jewish recipes. I’m not sure if something is lost in the translation, or if some of the recipe authors are maybe relying on know-how which is not familiar to us? Either way. If the recipe looks and feels wrong to us, it most probably won’t work. So we freestyled this a little……

Ingredients:-

2 Chicken Breasts, cut into cubes
4 slices of Preserved Lemon, DIY from last year for ours
3 Red Onions, quartered
1 Large Onion, chopped
3 large gloves of Garlic, chopped
1 tsp of Paprika
1 tsp of Cumin
Juice of a Lemon
Salt & Pepper to season
Oil to fry and for the marinade
Parsley to garnish

Method:-

(1) Mix the Oil, Chopped Onion, Garlic, Paprika, Cumin, Lemon Juice, Salt & Pepper, to make the Marinade.
(2) Add the cubed Chicken, mix well and pop in the fridge for at least an hour.
(3) If using wooden skewers, soak in water at this stage.
(4) Load the skewers with Chicken alternated with Red Onion and a slice of Preserved Lemon in the middle.
(5) Pour the remain Marinade into a saucepan and reduce over a low heat.
(6) Grill the skewers turning occasionally until the Chicken is cooked.
(7) Pour the reduced Marinade over the Skewers as a sauce.

We served ours with crispy Potato Wedges, Salad and home made Coleslaw.

 

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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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