Details

Written by Tony Carson

Category: Recipes

Created: 22 February 2022

• Chicken
• Gluten Free
• Polish Recipes

I bought a whole yellow sticker Chicken a couple of day ago. This was a very good use for said Chicken....

Ingredients:-

1 Chicken, portioned
1 Tbsp of Oil
3 Tbsp of Margarine
1 Onion, diced
3 Cloves of Garlic, minced
3 Tbsp of Plain Flour ( Gluten free for us), plus 2 Tbsp of Water
1 Can of Chopped Tomatoes
2 Tbsp of Tomato Puree
200ml of Chicken Stock
200ml of Sour Cream
200g of Mushrooms, sliced
3 Tbsp of Hot Paprikas
Salt & Pepper to season
Chopped Dill to garnish

Method:-

(1) Season the Chicken pieces with Salt & Pepper.
(2) Coat with 2 Tbsp of Paprika.
(3) In a Dutch Oven heat the Oil and Margarine until foaming.
(4) Add the Chicken and fry on both sides until browned.
(5) Remove and set aside.
(6) Add the Onions to the Dutch Oven and cook until softened.
(7) Add the Mushrooms and Garlic, cooking for a further minute.
(8) Stir in the Tomato Puree and then add the chopped Tomatoes & Chicken Stock.
(9)Add the remaining Paprika and Flour mixed with Water.
(10) Return the Chicken to the sauce and simmer for 30 to 40 minutes, until the Chicken is cooked through.
(11) Remove the Chicken and stir the Sour Cream to the Sauce, stirring in well.
(12) Serve the Sauce over the Chicken and garnish with fresh Dill.

We served our on a bed of Rice Noodles. This was a real winter warmer and had a great depth of flavour.

Details

Written by Tony Carson

Category: Recipes

Created: 19 February 2022

• Sides
• Pork
• Gluten Free
• Polish Recipes
• Slow Cooker Recipes

So that’s Goulash and Potato Pancakes in English. Language is not a problem as long as the dish tastes good - Our Polish friends certainly know how to get the best out of very little…..

Gulasz Ingredients:-

500g of Pork Thigh, cubed
100g of Plain Flour (Gluten free for us)
3 Tbsp of Oil
1 Onion, diced
3 Carrots, chopped
3 Cloves of Garlic, minced
200ml of Chicken Stock
2 Tbsp of Tomato Puree
2 Tbsp of Paprika
1 Tsp of Allspice
2 Tbsp of Water
60Ml of Red Wine
3 Tbsp of Cornflour
Salt & Pepper, to season

Method:-

(1) Dredge the pork in Flour which you have seasoned with Salt & Pepper.
(2) In a large pan heat Oil and brown the Pork on all sides.
(3) Remove and set aside.
(4) Add the Onions to the pan, followed by the Carrots and cook until softened.
(5) Add the Garlic and stir in.
(6)Return the Pork to the pan and add the Stock, Tomato Puree, Paprika, Allspice and Red Wine.
(7) Simmer for a hour.
(8) In a jug blend the Cornflour with Water and add to the pan.
(9) Stir in and simmer for a further 30 minutes.
(10) Season to taste.

Placki Ziemiaczane Ingredients:-

3 Large Potatoes, grated
1 Onion, grated
1 Egg, beaten
Oil to fry
Salt & Pepper to season

Method:-

(1) Squeeze out the moisture from both the Potato and Onion using kitchen paper.
(2) In a bowl add the Egg and stir in the Flour.
(3) Season with Salt & Pepper.
(4) Beat until the mixture is smooth.
(5) Stir in the Potato and Onion.
(6) Heat Oil in a frying pan and spoon in the mixture, spreading until about ½ an inch thick.
(7) Fry for 2 to 3 minutes and each side.
(8) Repeat in batches and drain on kitchen paper.

As sprinkle of fresh Dill was all this needed. A really hearty meal for a pretty wintery day!

 

Details

Written by Tony Carson

Category: Recipes

Created: 18 February 2022

• Chicken
• Gluten Free
• Asian Recipes

These Chicken Breasts we’re really good value. It was a pack of 7 for £2.29 which we wrapped in pairs and popped in the freezer. The odd one out went in a casserole a while ago.

Ingredients:-

2 Large Chicken Breasts, halved lengthways
1 Onion, diced
3 Cloves of Garlic, minced
A Thumb of Ginger, grated
A Thumb of fresh Turmeric, grated
1 Tbsp of medium Curry Powder
1 Tsp of ground Cumin
1 Tsp of ground Coriander
1 Tsp of Cayenne Pepper
1 Can of chopped Tomatoes, plus half a can of Water
200ml of Yogurt
1 Tsp of Garam Masala
A Handful of fresh Coriander, chopped (To garnish)
The  juice of half a Lime (To garish) 200g of Mushrooms, sliced
2 Red Chillies, deseeded and sliced
Salt & Pepper to season
Oil to fry

Method:-

(1) Season the Chicken with Salt.
(2) Heat Oil in a large frying pan over a high heat.
(3) Add the Chicken and sear both sides until browned.
(4) Remove and set aside.
(5) Reduce the heat and add the Onion, Garlic, Ginger, Chillies and Turmeric.
(6) Fry gently until the Onions are softened.
(7) Stir in the Curry Powder, Cumin, Coriander and Cayenne.
(8) Fry for a further minute while stirring.
(9) Add the Mushrooms and a dash of Water to loosen.
(10) Add the Tomatoes, Yogurt and chopped Coriander leaves.
(11) Season with Salt & Pepper.
(12) Return the Chicken to the pan and add half a can of water.
(13) Bring to the boil, turning the Chicken to coat with the sauce.
(14) Turn the heat down to a simmer and allow to cook for 20 minutes.
(15) Ten minutes before serving stir in the Garam Masali.
(16) Garnish with chopped Coriander and a squeeze of Lime.

We likes the flavour contrast created by only halving these Chicken Breasts. Ours was served on a bed of mixed Rice with home fried Popadums and Indian style dips.


 

Details

Written by Tony Carson

Category: Recipes

Created: 17 February 2022

• Gluten Free
• Pork Fillet
• Asian Recipes

This was our Valentines evening meal. We’re not really into that gig, but it was a good excuse for a bit of a special meal…..

Ingredients:-

1 Pork Fillet
2 Tbsp of Olive Oil
3 Cloves of Garlic, minced
½ Tsp of Garlic Powder
½ Tsp of Paprika
3 Tbsp of Cider Vinegar
2 Tsp of Soy Sauce (Gluten free for us)
6 Tbsp of Honey
Salt & Pepper to season

Method:-

(1) Season the Pork with Salt & Pepper.
(2) Rub in the Garlic Powder and Paprika.
(3) In a Dutch Oven or flameproof dish add the Olive Oil and heat to a high heat.
(4) Add the Pork and sear all over.
(5) When almost seared add the Garlic and cook, turning constantly, until the \Garlic is slightly browned.
(6) Combine the Cider Vinegar, Soy Sauce, Honey and pour over the Pork.
(7) Turn the Pork so it is fully coasted.
(8) Transfer to a pre-heated oven at 160c and roast for 15 minutes.
(9) Remove and cover on a plate with foil, allowing it to rest for 5 minutes.
(10) Plate the  Dutch Oven or flameproof dish over a low heat and simmer until to has reduced and thickened.
(11) Return the Pork and turn until it is evenly coated in the sauce.
(12) Cut the Fillet into think slices with the remaining sauce poured over.

We served ours on a bed of mixed Rice, surrounded by crispy Cabbage and Seaweed with a half Corn on The Cob. Very tasty it was too…...