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Merthyr Pie
Another in our Welsh Recipes series. This was a real Winter Warmer of a dish. It’s not easy to scale this recipe down - So realistically I’d say this will feed 4 to 6 people.
Ingredients:-
500g of Beef Shin (It’s on on the least expensive cuts, but cooked low and slow it tastes really good)
2 Carrots, halved
1 Onion, quartered
2 Sticks of Celery, halved
1 Bulb of Garlic, halved (Remove the papery outer parts)
2 Bay Leaves
2 Sprigs of fresh Thyme
3 Tbsp of Beef Dripping / Lard
9 Generous Sliced of Bread (Gluten free for us from the Bread Machine)
3 Tbsp of Dijon Mustard
150g of Cheddar Cheese, Grated (We used Lactose Free)
Salt & Pepper to season
Enough water to cover the Meat.
Method:-
(1) Heat the oven to 140c.
(2) Place the Shin in a covered casserole dish along with the Vegetables and add sufficient water to cover ¾ of the contents.
(3) Snugly fit a piece of baking paper over the Beef and replace the lid.
(4) Cook in the oven for 5 hours or until the Beef begins to fall apart.
(5) Remove the Beef and Vegetables and set aside.
(6) Remove the stock to a pan and simmer to reduce by 1/3.
(7) Heat the dripping in a frying pan and fry the Bread on both sides until golden brown.
(8) Spread Mustard on one side of the Fried Bread and chop the Vegetables.
(9) Squeeze the Garlic out of the skins.
(10) Increase the oven temperature to 180c.
(11) Place a layer for Fried Bread in the bottom of a dish, sprinkle with Cheese and then add half of the Beef, chopped Vegetables and Garlic.
(12) Season with Salt & Pepper.
(13) Repeat the process and then top with a layer of Bread sprinkled with Cheese.
(14) Pour over the reserved Stock.
(15) Bake for 10 to 15 minutes until the Cheese is bubbling.
You really don’t need anything else with this. It is a meal in it’s own right! It might not be too pretty but it was really tasty.
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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….
- Details
- 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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