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Teriyaki Mackerel with Wasabi Mayonnaise
The Yellow Sticker fridge was kind to us the other day with two butterflied Mackerel at £1.79 They deserved a decent recipe…..
Ingredients:-
2 Butterflied Mackerel
4 Tbsp of Teriyaki
3 Tbsp of Mayonnaise
¼ Tsp of Wasabi Paste
½ Lemon , Juiced
2 Tbsp of White Rice Vinegar
4 Medium Potatoes, Peeled, boiled and mashed
A dash of Gluten Free Milk
A Knob of Dairy free Margarine
Diced Kale, deep fried to garnish
Sesame Seeds to garnish
Oil to fry
Method:-
(1) Pour the Teriyaki over the Mackerel and turn to evenly coat.
(2) Place in the fridge for at least 20 minutes.
(3) Boil and mashed the Potatoes with the Milk and Margarine.
(4) Mix the Wasabi Paste, Lemon Juice, Vinegar and Mayonnaise.
(5) Heat Oil in a griddle pan over a high heat.
(6) Add the fish to the pan skin side down and fry for 3 to 4 minutes.
(7) Flip the fish over, turning the heat down to medium.
(8) Cook over a medium heat for a further 3 to 4 minutes.
(9) Fry the Kale until crispy.
(10) Serve the Mackerel over a bed to mashed Potatoes.
(11) Spoon of the Wasabi Mayonnaise.
(12) Garnish with the Kale and Sesame Seeds.
This was a really good combination. However if you are making the Wasabi Mayonnaise with real Wasabi paste from a Chinese Supermarket, go steady….
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- Written by Tony Carson
- Category: Recipes
I guess this was inspired by Canadian Maple Bacon, but modified as we had some discounted Honey.
Ingredients:-
1 Kg of Pork Loin, with most of the the fat and rind removed
30g of Salt *2
2g of Saltpetre *2
3 Tbsp of runny Honey
Method:-
This is a two stage cure over 14 days. Initially I immersion cured it and then for the remain 7 days I dry cured it.
(1) In a clip top box add the first batch of Salt and Saltpetre to enough cold Water to cover the meat.
(2) Every couple of days give the box a bit of a shake to make sure the meat is in contact with the brine evenly.
(3) On the 7th day drain the cure solution.
(4) mix the second batch of Salt and Saltpetre into the Honey to form a paste.
(5) Rub this evenly over the Pork. It’s a bit of a sticky messy gig!
(6) Return the meat to it’s box. You shouldn’t find much moisture extraction with this method and your Bacon should be very moist when slicing.
(7) Your Bacon will be ready from the 14th day, but will reach a point of stasis so it can be kept for months. (Apparently, but untested in our flat!)
We can’t comment on the flavour yet, it’ll be making an appearance in our dinner tonight. However it sliced well and is very moist.
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- Written by Tony Carson
- Category: Recipes
A pack of 4 Pork Loin Chops for £1.79 were the foundation / inspiration for this dish. We had most of the ingredients in, so it was just a matter of combinations of flavours and times....
The basic recipe is here - But basically you can shove whatever you have in! http://www.eatwellonuc.org.uk/index.php/recipes/573-miso-pork-ribs
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- Written by Tony Carson
- Category: Recipes
This might look like a bit of a showy dressed up gig. But we’re not keen on spending more for a Small Chicken, than a Large one was last year. So when Poussin appear in the Yellow Sticker fridge I’m more than happy to pay the discounted price knowing that there’s enough per serving and no waste. They have a much greater Meat / Cavity
ration than the larger birds, so they actually work out better value.
Ingredients:-
2 Poussins
Marinade Ingredients:-
2 Tbsp of Honey
2 Tbsp of Red Wine Vinegar
1 Tbsp of Olive Oil
Zest of ½ a Lemon, plus the juice
3 Cloves of Garlic, minced
2 Tbsp of Soy Sauce (Gluten free for us)
A Thumb of Ginger, grated
1 Tsp of Dried Thyme
1 Tsp of Miso
Salt & Pepper to season
Method:-
(1) Combine the Marinade Ingredients.
(2) Pour over the Poussins.
(3) Place in the fridge covered for 30 minutes.
(4) Cook in a pre-heated oven for 1 hour at 180c covered.
(5) Remove the Poussins from the sauce and set aside covered.
(6) Pour the remaining sauce into a pan and simmer to reduce.
(7) Spoon the reduced sauce over the Poussins to server.
As we’re enjoying our Asian recipes at the moment and have pretty much all the ingredients at hand, it would have been erroneous not to ‘Chinesificate’ them!
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- Written by Tony Carson
- Category: Recipes
There is a tale here. These very inexpensive Steaks have been - well you know? Not very predicable, in the past. So we smashed the living day lights out of them……. (At 2 for £2.49 – you cant really complain, now can you?)
Ingredients:-
2 Rump Steak, sliced horizontally. Smash the living day light out of it
4 Rashers on Smoked Bacon
2 Dill pickles ( Gherkins ), sliced lengthways
1 Onion, sliced
2 Tsps of Mustard
Salt & Pepper to season
Ingredients for the Sauce:-
500ml of Beef Stock
2 Bay Leaves
6 Peppercorns
4 Whole Allspice
3 Tbsp of Cornflour
70ml of Water
6 Dried Mushrooms
Oil to fry
Salt & Pepper
Dressing Ingredients for the Sides:-
150g of Red Cabbage, shredded
150g Sauerkraut
1 Beetroot, sliced
2 Tbsp of White Wine Vinegar
Fresh Ground Black Petter
Oil to fry
Method:-
(1) Slice the Steaks in half lengthways.
(2) Pound them out until about ½ Inch thick (2.5cm).
(3) Season on both sides with Salt & Pepper.
(4) Place the mustard then a Rasher of Bacon and the sliced Pickle on the top.
(5) Add a sprinkling of Sliced Onion.
(6) Roll and secure with a couple of tooth picks.
(7) In a large frying pan heat the Oil and cook the rolled Steaks until golden brown on all sides.
(8) Remove and set aside.
(9) Add the remaining Sliced Onions and cook until softened.
(10) Add the Stock, Mushrooms, Bay Leaves, Peppercorns and Allspice.
(11) Simmer for 10 minutes.
(12) Replace the Steak Roll into the pan, cover and simmer for 45 minutes.
(13) Remove the Steak Rolls and bin the Bay Leaves.
(14) Blend the sauce with a hand blender.
(15) Mix in the Cornflour with the water to thicken the sauce.
(16) Bring to the boil and then reduce to a simmer while stirring.
(17) In a frying pan add Oil, and heat.
(18) Add the Red Cabbage, Sauerkraut, Beetroot, Vinegar and season with Salt & Pepper.
(19) Saute until everything is softened.
(20) Arrange on your plates with the Steak Rolls over the Sauerkraut mix, surrounded by
the Sauce.
If there was a colourful Sunday dinner gig in Poland we’d be happy to have this one. Actually the Beef was rather good this time. But at £2.49 for 2 you can expect - the unexpected! The combination of flavours was a bit like a Burger, turned inside-out. Maybe…..
- Details
- Written by Tony Carson
- Category: Recipes
The Pork was an offcut from our latest home cured Bacon, so to wasn't the biggest bit of meat.
Ingredients:-
300g of Pork Loin
1 Leak, chopped
50g of Kale, chopped
50g of Frozen Peas
500ml of Chicken Stock
1 Tsp of Fennel Seeds
1 Tbsp of Pomegranate Molasses
1 Tsp of Sesame Oil
1 Tsp of Whole Grain Mustard
½ An Onion, chopped
Salt & Pepper to season
A handful of chopped Parsley, to garnish
Method:-
(1) Add the Sesame Oil to the Rind of the Pork and rub in a little Salt.
(2) Add the Pork to a roasting tin with 250ml of Stock.
(3) Sprinkle the Fennel Seeds over the Pork.
(4) Place in a pre-heated oven at 200c for 15 minutes.
(5) Reduce the heat to 150c and cook for 1 ½ hours until the Pork is tender.
(6) Remove the Pork and set aside.
(7) Add the Stock from the tray to a frying pan with the Onions.
(8) Bring to the boil and then reduce to a simmer.
(9) Add the Leeks, Kale and Peas with the remaining Chicken Stock.
(10) Add the Mustard, Parsley and season with Salt & Pepper.
(11) Add the Pomegranate Molasses and simmer for 5 minutes.
(12) Slice the Pork diagonally and serve oven the Kale / Leek combination with the cooking juices pored over.
(13) Garnish with Parsley and enjoy.
We actually called the greens “Green Windy Mountain” You can probably work out why!
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