Search
Random Recipe
Turkey Kofta
Gluten free wraps for 20p as opposed to £2.00 in the yellow sticker fridge were the foundation of this idea. We also had a pack of yellow sticker Turkey Sausages in the freezer which cost us £1.29 a few weeks ago. This was a good opportunity to use up some bits and bobs in the fridge. Things like ½ a pack of fresh Mint which was bought for a recipe, but was beginning to look a bit sad….
Ingredients for the Kofta:-
6 Turkey Sausages
½ A large Onion, diced
3 Cloves of Garlic, minced
1 Tbsp of fresh Parsley, finely chopped
1 Tbsp of fresh Mint, finely chopped
½ Tsp of Smoked Paprika
½ Tsp of Cumin
½ Tsp of Cinnamon
½ Tsp of All Spice
½ Tsp of Cayenne Pepper
1 Spring Onion, finely diced
Salt & Pepper
Ingredients for the Wrap filling:-
Grated mature Cheddar Cheese
2 Tomatoes, sliced
1 Red Onion, finely sliced
Brown Sauce (DIY Recipe here!)
Method:-
(1) If you are using wooden Skewers, soak them in water.
(2) Use a sharp knife to de-skin the Sausages.
(3) Mix all the ingredients and form into thick Sausage shapes.
(4) Push the skewer through the middle of Kofta lengthways.
(5) Place under the grill and turn regularly until they are slightly browned and cooked through.
(6) On a board remove the skewers and cut the Kofta into thin slices diagonally using a shape knife.
(7) Sprinkle the wraps with water and pop in the Microwave for a few seconds to soften.
(8) Add a little Brown Sauce, grated Cheese, sliced Onion, sliced Tomato. Avoid the ends so you can fold them in.
(9) Lay the sliced Kofta over the top.
(10) Fold the ends in and then wrap.
(11) Cut diagonally and serve.
We served these with home made Coleslaw, Wholegrain Mustard dressing, Killer Cucumber Pickle – All of which we already had made up – and hand cut chunky chips.
On Facebook
- Details
- Written by Tony Carson
- Category: Recipes
This was actually far from planned. We had a bit of salad in the fridge and the return time for me from stripping a large LED Screen was unpredictable. So I bought some cheep Mince, Lactose free Cheese and some Gluten free Buns. That would have made a pretty good burger. But on my way back from Coppergate I popped my head in at Tesco. King Prawns were on offer…… The Surf and Turf Burger was born…..
General ingredients:-
(Feel free to use whatever you have in!)
Bread Buns (Gluten free for us)
Onions, Diced
Cheese (Laclose free here), sliced
Salad (Peas Shoots and Radish here)
Tomatoes, sliced
Pickles, Gherkins worked well
Mayonnaise
Tomato Sauce
Minced Beef (500g of 20% Fat mince was £1.29)
King Prawns
Garlic Butter (Actually DIY Garlic Margarine for us)
Method:-
(1) Mix the Minced Beef with a little Salt & Pepper and form into large Burgers by hand.
(2) Cut the Buns in half and toast a little under the grill.
(3) Grill the Burgers until they are pretty close to 75c in the thickest area. Turning to brown on eat side.
(4) Add the Cheese to the top of the Burgers and grill until the Cheese melts.
(5) Lightly fry the Prawns in Garlic Butter and set aside.
(6) Dress the top and bottom inners of the buns with Mayo, Tomato Sauce Onion, Salad and sliced Tomato.
(7) Assemble the Burger. Go all ‘Free Style’ we did!
It might look a total mess, but this was one of the best ‘Random’ Gourmet Burgers we’ve ever thrown together. Day 2 of Wimbledon Tomorrow, so when I get back we might batter and deep fry some Strawberries…. Yes I’m Joking!
- Details
- Written by Tony Carson
- Category: Recipes
As a result of Coeliac Disease Sue has become Lactose Intolerant. This is limiting as we love Cheese etc. However Cream based Sauces are also off the menu. Or it would be more accurate to say ‘Were off the menu’.
After a good bit of experimentation Sue has found a really good alternative - Ground Cashew Nuts and Lactose free Milk. We simply buy unsalted Cashew Nuts and wuzz them in the Food Processor.
Ingredients:-
2 Tbsp of Black Peppercorns, crushed
½ an Onion, diced
3 Cloves of Garlic, minced
1/ Tsp of Dijon Mustard
2 Tbsp of Worcestershire Sauce
300ml of Beef Stock
200 ml of Lactose free Milk
2 Tbsp of Ground Cashew Nuts
2 Tbsp of Margarine
1 Tbsp of Oil
Method:-
(1) Heat 1 Tbsp of Margarine and 1 Tbsp of Oil in a frying pan over a medium heat.
(2) Add the Onions and Garlic and fry until softened.
(3) Add the Beef Stock and Peppercorns and simmer until reduced by a half.
(4) Add the Worcestershire Sauce.
(5) Stir the Ground Cashew Nuts in to the Milk and then add to the Sauce.
(6) Stir in the Dijon Mustard and allow to simmer until the Sauce thickens.
(7) Stir in the remain Tbsp of Margarine just before serving.
This makes the shop bought sachet version seem very poor by comparison!
- Details
- Written by Tony Carson
- Category: Recipes
Like everybody else we’re having to accept that food prices are increasing dramatically. But the increases don’t seem to be consistent. A Medium Chicken which was £2.29 less than a year ago is now £3.99. However Lamb which has always been a Budget Breaker doesn’t seem to have increased in price to the same extent. When I have time I generally buy the ‘Protein’ component first and we then build a recipe around it. So I’m now looking at the meats / cuts which used to be unaffordable, as we’re actually getting better flavours and better cuts than if we stick to what were to ‘In Budget’ offerings. If we’ve got to accept that staying within our £4 for 2 people daily budget is now almost impossible, we might just as well eat better slightly over budget.
These Lamb Breast cuts were £2.50 each and there was probably enough meat on one to share comfortably.
Ingredients:-
2 Lamb Rib / Breast cuts
3 Cloves of Garlic, minced
2 Tbsp of Olive Oil
Juice of ½ a Lemon
1 Tsp of Dried Mint
Salt & Pepper to season
Roast Vegetable Ingredients:-
10 Baby Potatoes, halved
1 Leek, sliced thickly
1 Red Onion, chopped
6 Shallots, peeled
1 Large Carrot, peeled and batoned
200ml of White Wine
A drizzle of Olive Oil
A Pinch of Sumac
A handful of fresh Mint (grown on our balcony)
Salt & Pepper to season
Method:-
(1) Combine the Oil, Lemon Juice, Mint and Garlic.
(2) Season with Salt & Pepper.
(3) Rub over the Lamb and allow to marinade in the fridge for an hour or so.
(4) Place the Ribs on a baking tray, covering tightly with foil.
(5) Cook at 160c in a pre-heated oven for 2 hours.
(6) Remove the foil, turn up the oven to 200c and cook for a further 20 minutes.
(7) Place all the Vegetables in a baking tray and pour over the Wine.
(8) Season with Salt & Pepper and drizzle with the Oil.
(9) Sprinkle with Sumac and cover with foil.
(10) Place in the oven with the Lamb after an hour on the bottom shelf.
(11) Remove the Lamb and allow to rest.
(12) Remove the foil from the Vegetables and move to the top shelf for 10 minutes.
Arrange the Vegetables on your plates, serve the Lamb over the top, garnished with chopped Mint.
- Details
- Written by Tony Carson
- Category: Recipes
Sometimes we find ourselves wondering what to cook next. I’m sure everybody has been in that boat? But when the local supermarket throws a “Curved Ball” we’re off!
Preparation:-
I’m a ‘Butcher’ not a ‘Fish Monger’, so I approached this as a Sea Pig with the bones on the outside!
(1) Flip your boiled Crab over so you can see the under side.
(2) With the snippy claws away from you press your thumbs into the point just about the edge of the top shell. You’ll hear a crack.
(3) Pull the legs off and set aside.
(4) Pull the bottom part of the shell away from the top case.
(5) You’ll see the “Dead man’s fingers”, the gills. They are frilly and look far from edible. Pull them off and bin them!
(6) The body cavity has a membrane half way through it, make sure you remove this.
(7) Everything else you can spoon out.
Ingredients:-
1 boiled Spider Crab
8 King Prawns, de-shelled
3 Cloves of Garlic, minced
4 Shallots, finely diced
2 Tbsp of Parsley, finely diced
Salt & Peeper to season
2 Tbsp of Butter / Margarine
120ml of White Wine
120ml of Lactose free Milk
2 Tbsp of Cashew Nut Flour
3 Tbsp of Gluten Free Bread Crumbs
20g of Italian style Grated Cheese
Method:-
(1) Remove all the contents from the top shell and wash it out.
(2) In a large frying pan add the Butter / Margarine and fry the Garlic and Shallots until softened.
(3) Season with Salt & Pepper.
(4) Add the Parsley, Thyme and White Wine.
(5) Turn down the heat and allow to reduce by half.
(6) Heat the Milk to warm in a separate pan and stir in the Cashew Nut Powder. Allow to simmer.
(7) Add the Prawns to the frying pan and cook until Pink.
(8) Add the Crab Meat and stir in well.
(9) Add the Milk & Nut mix and allow to simmer until thickened.
(10) Scoop the mixture into the top shell.
(11) Combine the Breadcrumbs and Italian Style grated Cheese with 1 Tbsp of Parsley.
(12) Sprinkle over the top and place under the grill until browned.
Serve with the Legs arranged around over Noodles and a Salad.
The most notable part of this recipe (Apart from it being incredibly good) is Sue’s adaptation for a ‘Cream’ Sauce. If Lactose causes you issues – Lactose free Milk and ground Cashew Nuts really do work.
- Details
- Written by Tony Carson
- Category: Recipes
It seems Kebabs are a staple in Persian Cuisine. There are many versions using all sorts of meat, either minced or cubed.
Ingredients:-
200g of Minced Lamb
200g of Minced Beef
1 Onion, grated
Salt & pepper to season
½ Tsp of Turmeric
Oil to baste
Method:-
(1) Combine all the ingredients.
(2) Form around skewers to create 4 Kebabs.
(3) Grill turning regularly and basting with oil.
We served ours with a salad garnish and hand cut chips. Very tasty, if perhaps a bit fatty for our taste.
Social Links
Translate
Latest Recipes
Latest News
- Why do we do what we do?
- When you find the ships cat on the helm
- We're a month old!
- Universal Credit & Employment Agencies!
- UN Report on Poverty in the UK November 2018
- The Veg Box
- The rollout of Universal Credit will be delayed until 2023
- Petition the Government to fix Universal Credit
- Honesty from a Politician? Not really, but it's a start.
- Homeless - Trapped - Homeless again - This can't be right?
© 2025 Eat Well on UC