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Written by Tony Carson

Category: Recipes

Created: 13 July 2022

• Takes a bit of time
• Chicken
• Gluten Free
• Jewish Recipes

We like to have a bit of a theme to work with. It saves me defaulting to going to the Yellow Sticker Fridge and then having agreed on a recipe making several trips to gather the other bibs & bobs.

So we’re having a pop at a series of Jewish / Kosher recipes just for fun!

Ingredients for the green tahini dip:-

1 Clove garlic, minced
½ bunch parsley, chopped
The Juice of a Lemon
½ Tsp of salt
A Jar of Tahini
Water to thin the consistency

Method:-

(1) To make the green tahini, place the garlic clove and parsley in a food processor and pulse until very finely chopped.
(2) In a large bowl, combine the garlic and parsley mixture with the lemon juice, salt, tahini and water.
(3) Whisk together well.
(4) Taste and adjust seasoning with salt and lemon juice.
(5) Set aside.

Ingredients for the schnitzel strips:-

2 Chicken Breasts, sliced into strips
Plain Flour Gluten free for us)
1 Tsp of Mustard powder
¼ of a Tsp of black pepper
3 Eggs
1 Tbsp Dijon mustard
4 Slices of Bread (Gluten free for us), wuzzed into Breadcrumbs
2 Tbsp of Italian style Grated Cheese
2 Tsp of Sesame Seeds
½ Tsp if Paprika
½ Tsp of Garlic powder
Salt & Black pepper
Oil to fry

Method:-

(1) In 3 separate dishes combine the dredging mixes. In the first container, mix the Flour, Mustard powder, salt and Pepper. In the second, whisk together the Eggs and Dijon mustard. In the third, combine the Breadcrumbs, Grated Cheese, Sesame seeds, Paprika, Garlic powder, Salt and Pepper.
(2) Heat Oil in a deep fat fryer to 160c when you’re ready to fry the schnitzel.
(3) Dredge the first batch of chicken strips in the flour mixture and shake off as much excess flour as possible before moving the strips to the egg mixture. Allow excess egg to drip off the strips before moving them to the breadcrumb mixture.
(4) Fry the coated Chicken until it is golden brown  golden brown and cooked through in batches.
(5) Remove the strips onto the cooling rack and sprinkle with salt.

The Sesame Seeds in the batter in the Schnitzels was a really good addition. I think it might become a regular gig here! We served outs with Chips and a salad.

 

Details

Written by Tony Carson

Category: Recipes

Created: 12 July 2022

We’ve made this Chilli Mince in various styles several times but this is a more traditional ‘Street Food’ version. We had two half packs of mince in the freezer which we wanted to use up and this seemed an ideal candidate recipe.

Interestingly ‘Ribbon’ a local Fox Cub we feed got a bit possessive about the leftovers and told both her dad and ‘Blacktail’, another of the local Fox community to ‘Back Off’. It’s nice to know we’re bringing up Foxes with a cosmopolitan taste!

Ingredients:-

500g of Mince (Beef & Lamb on this occasion)
3 Clove of Garlic, minced
1 Tsp of Chilli flakes
1 Stick of Lemongrass, finely chopped
1 Red Onion. Half Sliced, half diced
120ml of Hot Water
2 Tbsp of of Rice Wine Vinegar
½ of a Cucumber, sliced
3 Radishes, sliced
3 Large Spring Onions, finely sliced
A handful of fresh Coriander, chopped
A handful of fresh Mint, chopped
1 Tbsp of Thai Basil Paste
2 Tbsp of Fish Sauce
1 Lime, juiced
1 Tsp of Brown Sugar
2 Red Chilles, finely sliced
Lettuce boats, to serve
Mixed boiled Rice, to serve
Oil to fry
Salt & Pepper to season

Method:-

(1) Add the sliced Red Onion to a bowl and pour over hot water and the Rice Wine Vinegar. Allow to cool and place in the fridge.
(2) Heat Oil in a frying pan and add the diced Onion.
(3) Cook over a moderate heat until softened.
(4) Add the Garlic, Lemongrass and Chilli Flakes.
(5) Cook until fragrant.
(6) Add the Mince seasoning with Salt & Pepper and fry for 10 minutes, stirring to bread the Mince down.
(7) Place the Cucumber, Radish, Spring Onion, Mint, Basil Paste, Coriander and one chopped Chilli to a bowl.
(8) Combine with the Fish Sauce, Sugar & Lime juice and mix well.
(9) Add the Mince combination to the bowl and mix well.
(10) Serve the Larb on Lettuce boats, garnished with the remaining sliced Chilli and a side of boiled Rice.


Perhaps Little Gem Lettuce would have worked better by way of ‘Street Food’ but other than that this was a really tasty take on this recipe.

Details

Written by Tony Carson

Category: Recipes

Created: 11 July 2022

• Quick and Easy
• Sea Food
• Season Vegetables
• Gluten Free

We had a pack of prepared Squid in the freezer from months ago and we’re trying to clear a bit of space. We really are trying, but we just end up freezing pots of left over sauces etc. Endless battle! The Squid was part of a 3 for 1 Fish offer.

So a bit of Googling and recipe modification resulted in this:-

Ingredients:-


5 tablespoons extra virgin olive oil, plus extra for drizzling
2 Onions, diced
1 Stick of Celery, trimmed and diced
1 Fennel, trimmed of the tough outer leaves and cut into ¼-inch dice
2 Carrots, pealed and diced
Canned White Beans, drained
Zest and juice of 1 lemon
1 teaspoon chopped fresh Rosemary (Foraged from a local bush)
2 tablespoons minced Garlic
250g of Squid. Cut into rings with the heads removed and set aside
3 tablespoons chopped fresh Parsley
300 ml of Fish Stock
Salt and freshly ground black pepper

For the Squid Heads:-

Ingredients:-

2 Eggs, beaten
Cornflour
Turmeric
Salt & Pepper


Method:-


(1) Heat 2 tablespoons olive oil in a large frying pan over medium-low heat, add the Onion, Celery, Fennel and Carrot.
(2) Season with salt and pepper, cover and cook 5  minutes.
(3) This allows the vegetables to steam a little and start to get tender. Remove the lid, turn up the heat to medium and cook another 5 minutes.
(4) Add the Cannelloni Beans with the Fish Stock, the Lemon zest and chopped Rosemary and cook 5 minutes.
(5) Pat the squid dry with a paper towel.
(6) Heat 3 tablespoons oil in a second large frying pan, over medium high heat.
(7) Add the garlic and cook 1 minute.
(8) Add the squid and cook 2 minutes, or until opaque.
(9) Season with salt and pepper and the lemon juice and transfer directly to the bean combination.
(10) Toss with parsley, drizzle with olive oil and serve warm or at room temperature.
(11) Add the battered Squid Heads as a further garnish. Be decadent, you know you want to!!!!

Battered Squid Heads:-

Method:-

(1) Heat a fryer to 160c.
(2) Mix the dry ingredients in a bowl.
(3) Coat the Squid Heads in beaten Egg and then dredge in the dry mix.
(4) Deep fry individually until golden brown.
(5) Drain over kitchen roll.

We used the battered heads as a garnish and served the whole meal in bowls. This was an outstanding flavour combination. Although it’s a couple of days ago now, we’re still remarking on it. If we must be in any way critical, the Squid rings only needed a minute, not two. But that aside, this was a cracking meal. Although the ingredients list looks expensive they are all very cheap.

 

Details

Written by Tony Carson

Category: Recipes

Created: 06 July 2022

• Quick and Easy
• Gluten Free
• Asian Recipes

We’ve been pottering with this recipe on and off for over a year I guess. I think we’ve probably got it as near to perfect as possible without it including Gluten. If you miss Chinese Sweet & Sour style dishes, give this a go.

Ingredients:-

250 g of Cornflour
Soda Water
1 Tbsp of Baking Powder
1 Tsp of Turmeric
½ a Tsp of Asafoetida
Salt & Pepper

Method:-

(1) Mix all the ingredients with enough Soda Water to make a stiff batter.
(2) Dredge your cubed meat in Cornflour and coat in the batter mix.
(3) Fry until golden brown. If you have a meat probe you’re looking for 75c or above in the center.

If you make the batter too stiff you will end up with a None Newtonian liquid, which behaves as a solid when you try to dip things in it! A fun bit of kitchen science, but you’ll need to add a bit more Soda Water!