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Japanese Karaage fried Chicken Bao Bun Burger!
OK this is a bit of a mishmash of several recipes. But that’s how we roll here…. The Bao Bun recipe is here, it was my turn to make this and I added ½ Teaspoon of Turmeric to the ingredients to give a slightly more ‘ Brioche Bun‘ Colour. Well actually they turned on a slightly odd yellow shade, but they tasted fine.
Ingredients for the Japanese style Mayo:-
Mayonnaise
Dijon Mustard
White Pepper
Salt
Rice Wine Vinegar
Method:-
(1) Simply mix together.
Ingredients for the Karaage fried Chicken:-
Boneless Chicken Thighs
225g of plain Flour (Gluten free works fine)
75g of Cornflour
2 Eggs, beaten
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Shaoxing Wine
2 Tsp of minced Garlic
2 Tsp of minced Ginger
2 Tsp of Sesame Oil
Salt & White Pepper
2 Tbsp of Japanese style Mayo
Method:-
(1) Mix the Soy Sauce, Shaoxing Wine, Garlic, Ginger, Sesame Oil and Japanese style Mayo into a paste.
(2) Marinade the Chicken thighs in the fridge for 30 minutes or longer.
(3) Combine the plain Flour, Cornflour Salt & White Pepper.
(4) Dunk each piece of Chicken in the beaten egg and then dredge in the seasoned Flour.
(5) Fry individually until the coating is lightly browned at 160c.
(6) Drain on kitchen paper and allow to cool.
(7) Re-fry at 180c to brown what you are ready to assemble your burgers.
For the burgers we cut the Bao Buns in half and browned the cut sides in a lightly oiled pan. Spread Japanese style Mayo on both top and bottom and dressed the bottom slice with a little green salad.
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- Written by Tony Carson
- Category: Recipes
Pulled Pork Punjabi Curry
Our £2.97 Pork Shoulder has really done the job. 8 meals for us, snacks for Smooh the Cat and left-overs for the unban Foxes.
Much as we enjoyed it, we’ll be happy to have a change tonight!
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- Written by Tony Carson
- Category: Recipes
Portuguese Rissoles.
This was certainly a new pastry concept for us, but it worked really well. We filled ours with a Chinese flavoured Pulled Pork mixture as we are working on getting the most out of a £2.97 Pork Shoulder.
Ingredients:-
1 Cup of Buckwheat Flour
¼ Cup of Almond Flour
¼ Cup of Rice Flour
¼ Cup of Potato Flour
¼ Cup of Tapioca Flour
5 Tbsp of Butter / Margarine
300ml of Water
2 Eggs, beaten
Breadcrumbs, Gluten free for us
Oil to fry
Salt the taste
Filling of your choice
Method:-
(1) Bring your Water to the boil in a pan.
(2) Add Salt and the Butter / Margarine.
(3) Turn the heat off and combine the Flours.
(4) Add the Flour mix to the pan a little at a time stirring with a wooden spoon, until you form a ball of dough.
(5) Allow to cool completely.
(6) Dust a work surface with Flour and knead the dough.
(7) Roll out individual pieces into circles big enough to fill.
(8) Fill each centre with your choice of filling, we used Chinese Pulled Pork.
(9) Fold the dough over to form a half circle, pressing the edges together to seal.
(10) Dip each one firstly in the Egg and secondly in the Breadcrumbs.
(11) Fry at 180c individually until golden brown.
Please note that this is specifically Gluten free and you could easily swap All Purpose Flour if you wish. It was an American chap who’s parent was Portuguese who’s recipe we adjusted. We have used Cup measures on the occasion.
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- Written by Tony Carson
- Category: Recipes
Pulled Pork Stir Fry
Not a recipe as such as we often do stir fry dishes. But we’ve set ourselves a challenge to see how many meals we can get out of the £2.97 Pork Shoulder.
So meal two went something like this!
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- Written by Tony Carson
- Category: Recipes
Yesterday I popped to the supermarket to see if I could find meal inspirations. Sue’s not being feeling very well for a while and we’d both got to the “I don’t know” stage regarding what to cook next. £2.97 for a whole Pork shoulder. That’ll be inspiration for a few meals - right there…..
Slow roast Pork in a large Gluten free Yorkshire Pudding, with Hassleback Spuds, Tender Stem Broccoli, Corn on the Cob and Red Wine Gravy.
This is more of a method than a recipe.
Method:-
(1) Oil the outside of the shoulder and season well on all sides with Salt & Pepper.
(2) Cook at 180c uncovered for 30 minutes.
(3) Reduce the heat to 160c, cover with foil and cook slowly for a further 5 hours.
You won’t get crackling using this method, but you will get outstandingly tender Pork….
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- Written by Tony Carson
- Category: Recipes
Another yellow sticker fridge win for us. Half price Lamb chops got the Tandoori marinade treatment! This was a main meal based on the Indian restaurant starter.
Marinade Ingredients:-
8 Lamb Chops
2 Tbsp of Yogurt
3 Cloves of Garlic
1 Tbsp of Grated Ginger
3 Tbsp of White Wine Vinegar
1 ½ Tsp of Ground Coriander
1 Tsp of Garam Masala
1 Tsp of Cayenne Pepper
1 Tsp of Cumin
½ Tsp of Paprika
¼ Tsp of Fenugreek
Method:-
(1) Mix the marinade ingredients.
(2) Coat the Chops well and place covered in the fridge for at least 2 hours.
(3) Grill until cooked on one side and then turn over for a further couple of minutes.
We served ours with a fresh salad and chips, to follow to ‘Pimped up’ starter theme!
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