Details

Written by Tony Carson

Category: Recipes

Created: 12 March 2022

• Sausage
• Gluten Free
• Asian Recipes

Maybe not traditional, but it worked!

Curry Ingredients:-

400g of Sausages, de-skinned
30g of Ground Cashew Nuts
2 Green Chillies, finely chopped
1 Onion, diced
3 Cloves of Garlic, minced
a Thumb of Ginger, grated
400g of Chopped Tomatoes
1 Cinnamon Stick
A handful of Curry Leaves
1 Tbsp of Fennel Seeds
2 Tsp of Chilli Flakes
2 Tbsp of Ground Coriander
350ml of Chicken Stock
3Cm of fresh Turmeric, grated
Oil to fry
Salt & Pepper to season
Fresh Coriander to garnish

Pomegranate Raita Ingredients:-

The Contents of a Pomegranate, without the pith
A Thumb of fresh Ginger, grated
½ Tsp of Turmeric Powder
2 Tbsp of chopped Fresh Coriander
280g of Greek Yogurt

Method:-

(1) Just combine everything!


Method for the Curry:-

(1) Mix the Sausage meat with the Coriander Leaves, Green Chillies and season with Salt &
Pepper.
(2) Roll into balls and place in the fridge to firm up.
(3) In a large pan heat the Oil and fry the Cinnamon, Curry Leaves and  Fennel Seeds until fragrant.
(4) Add the Onions and fry until softened.
(5) Add the Garlic, Ginger, ans fresh Turmeric.
(6) Fry for a further minute.
(7) Add the chopped Tomatoes, Chilli Flakes, Ground Coriander and Chicken Stock.
(8) |Bring to the boil then reduce to a simmer.
(9) Allow to simmer for 15 minutes, stirring occasionally.
(10) Add the ground Cashew Nuts then add the Meatballs, stirring to coat.
(11) Cook stirring occasionally for 20 minutes so that the Meatballs are cooked through.

The Pomegranate Raita was really good and added another level to this flavour combination.

Details

Written by Tony Carson

Category: Recipes

Created: 12 March 2022

• Gluten Free
• Pork Chop
• Polish Recipes

We're pretty sure every Eastern European nation have their own version of this recipe. But as we have a bit of a Polish gig going on, Polish it was! These good sized boneless Pork Loin Chops were less than £1 per serving.

Ingredients:-

2 Boneless Pork Chops
200ml of Milk
1 Onion, sliced
1 Egg, beaten
100g of Self Raising Flour (Gluten free for us)
Salt & Pepper to season
½ Tsp of Garlic Powder
½ Tsp of Onion Powder
½ Tsp of Paprika
½ Tsp of Turmeric (Just to colour the Breadcrumb coating)
200g of Breadcrumbs (Gluten free for us)
Oil to fry

Method:-

(1) Think of folk who have done you wrong and pound the Pork until it is well and truly flat and dead!
(2) Place in a flat bowl with the Milk and Sliced Onions and pop in the fridge for 2 hours or so.
(3) Remove the Pork and pat dry with kitchen roll.
(4) Season the Pork with Salt & Pepper.
(5) On a plate mix the Garlic Powder, Onion Powder, Turmeric, Paprika and Breadcrumbs.
(6) Coat each chop in the Flour mix, then in Egg wash and again in Flour mix.
(7) Coat well with Breadcrumbs.
(8) Heat the Oil in a large frying pan and cook the Pork for 3 to 4 minutes on both sides, until the coating is golden brown.
(9) Fry the reserved Sliced Onion with the sliced Mushrooms and Sauerkraut.

We served ours on of bed of Fried sliced Mushrooms, Sauerkraut and Onions. Very tasty and really inexpensive.

 

Details

Written by Tony Carson

Category: Recipes

Created: 12 March 2022

• Beef Mince
• Gluten Free
• Polish Recipes

We’re still working our way through the 59p 500g of Sauerkraut from the local Continental shop and this certainly was a good way of using some of it!

Ingredients:-

500g of Minced Beef
1 Onion, diced
100g of Mushrooms, sliced
½ a Small Cabbage, shredded
½ Tbsp of Fennel / Caraway Seeds
100g of drained Sauerkraut
1 Bay Leaf
1 Tsp of Dried Thyme
½ Tsp of Dried Oregano
½ Tsp of Paprika
½ Tsp of Salt
¼ Tsp of Black Pepper
100g of Soup Cream
½ a Pack of Thick Rice Noodles
5 Tbsp of Margarine
Oil to fry
Fresh Parsley to garnish

Method:-

(1) In a large frying pan heat a little Oil and 3 Tbsp of Margarine.
(2) Fry the Mushrooms until softened.
(3) Remove and set aside.
(4) Add a little more Oil and the remaining 2 Tbsp of Margarine and fry the minced Beef until browned.
(5) Remove and set aside with the Mushrooms.
(6) Add the Onions and fry until softened.
(7) Add in the Cabbage, Fennel Seeds and cook until the Cabbage has softened.
(8) Return the Beef and Mushrooms and season with Salt & Pepper.
(9) Stir in the Oregano, Paprika, Thyme and Bay Leaf and allow to simmer for 10 minutes.
(10) Stir in the Sauerkraut and 50ml of Sour Cream and allow to simmer for a further 10 minutes.
(11) Cook the Noodles according to the packet instructions and drain.
(12) Serve the Lazanki over the Noodles and garnish with the remaining Soup Cream and Parsley.  Remember to find and remove the Bay Leaf!

We really enjoyed this recipe. But next time we might reduce the amount of Oil / Margarine as we found it a little greasy for our taste.  
 

 

Details

Written by Tony Carson

Category: Recipes

Created: 10 March 2022

• Gluten Free
• Polish Recipes
• Potatoes

We went to Poland again last night. Apparently this roughly translates as Little Hooves. The description doesn’t do them justice!

Ingredients:-

3 Large Potatoes, cooked, cooled and mashed
1 Large Egg
50g of Cornflour
50g of Rice Flour
50g of Tapioca Flour
½ Tsp of Salt
3 Cloves of Garlic, minced
1 Onion, Diced
200g of Mushrooms, sliced
2 Rashers of ( Home cured ) Dry Cured Bacon
4 Kielbasa, chopped diagonally
200g of  Sauerkraut
Oil to fry

Method:-

(1) Add the mashed Potatoes, Egg, Flours and Salt to a bowl.
(2) Knead together to form a dough.
(3) Roll out on a floured surface into a thick Sausage shape.
(4) Cut at an angle into about 1 ½ inch pieces.
(5) Bring a large pan of salted water to the boil and add the Kopytka in batches.
(6) Allow to simmer for 5 minutes until they float to the surface.
(7) Remove and set aside.
(8) In a frying pan heat Oil and add the Onions, frying until softened.
(9) Add the Garlic, Bacon,  Kielbasa and mushrooms & fry for a further 3 to 4 minutes, until the Bacon is crisp.
(10) Add in the Kopytka and fry until golden brown.
(11) Stir in the drained Sauerkraut and cook for a further minutes or so.


We’re fortunate to have a Continental Shop within sight here. So the Polish Smoked Sausages ( Kielbasa ) and Sauerkraut with easy to get hold of and remarkably cheap.