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Written by Tony Carson

Category: Recipes

Created: 12 December 2021

• Fish
• Gluten Free

There’s a tale here…. I went to the supermarket for kitchen roll a couple of days ago. I always scout out the various known discount areas and on this occasion the fresh Fish counter paid dividends. Pouting fillets at 73p a pack. I nobbled a couple of packs and trundled home. After a bit of Googling and discovering that they are a member of the Cod family I scuttled back and collected the remaining packs. Some are in the freezer for a rainy day, some went into these rather spectacular (Modest there?!) Fishcakes.

This is probably a recipe for amusement only, I can’t see anybody else being bothered to replicate it. But we thoughts we’d go the whole hog and have Fishcakes, Chips and Mushy Peas. Just like you’d get from a chippy wrapped in newspaper 30+ years ago, but pimped up a bit!

Ingredients:-

Potatoes, peeled, boiled and mashed
Pouting fillets
Milk, to poach the Fish
2 Eggs, beaten
Spring Onions, chopped
Capers
Cuttlefish Paste
Lemon Juice
A couple of Anchovies, mushed
Breadcrumbs, Gluten free Bread wuzzed up for us
Salt & Pepper
Oil to fry

Method:-

(1) Boil and mash the Potatoes and set aside to cool slightly.
(2) Poach the Fish in the Milk, remove and allow to cool sufficiently to handle.
(3) Tease the flakes away from the skin and remove any small bones.
(4) In a bowl mix all the ingredients excluding the Egg and Breadcrumbs.
(5) Form the mixture into Fishcakes.
(6) Press each one into Breadcrumbs so that there are coated on all sides.
(7) Dunk in the Egg Wash and then repeat the Breadcrumb coating.
(8) Place in the fridge on kitchen paper for an hour to set slightly.
(9) Heat Oil in a frying pan and fry on both sides until golden brown.

Pouting is our new friend. However even though I flaked the fish after poaching by hand, some small bones still made it past me. Maybe more to do with the Fishmongers skills than the species of fish…..

Details

Written by Tony Carson

Category: Recipes

Created: 11 December 2021

• Sides
• Gluten Free
• Indian Recipes

We had these as a side with the Pork Indad a couple of days ago. I’m a little behind with recipes, sorry.

Ingredients:-

140g of Rice
275ml of Water, plus 70ml for blending
2 Tbsp of Boiled Rice
Oil to fry
Salt to taste

Method:-

(1) Soak the Rice for at least 2 hours.
(2) Rinse and drain.
(3) Grind the soaked Rice and pre-cooked Rice with 70ml of Water to form a paste.
(4) Add 275ml of Water to the Paste and whisk to make a thin batter.
(5) Season with a pinch of Salt.
(6) Heat a non-stick griddle or cast Iron pan and lightly Oil.
(7) Pour batter to one side of the pan and lift & tilt to spread the batter across the surface.
(8)  Cook for a minute or so until the sides leave the edge of the pan.
(9) Remove and allow to cool before folding into quarters.

These made a really good Gluten free Rice based alternative to Chapatis.

Details

Written by Tony Carson

Category: Recipes

Created: 07 December 2021

• Gluten Free
• Pork Leg
• Indian Recipes
• Slow Cooker Recipes

I butchered a Pork leg which was on special a while ago so we’ve quite a bit of diced Pork in the freezer. So Indian Pork recipes? They’re not actually very common as Pork is not traditional in India. But were there’s a will etc. Sue found a recipe to modify!

Ingredients:-

500g of Pork, cubed
1 Cinnamon Stick
2 Cloves
1 Sprig of Mint Leaves
1 Tsp of White Wine Vinegar
2 Tsp of Castor Sugar
2 Potatoes, peeled and cubed
Melted Butter / Margarine or Oil, to fry
Salt to season

Masala Ingredients:-

1 Tbsp of Cumin Seeds
2 Red Chillies
10 Peppercorns
1 Tsp of Turmeric
3 Cloves of Garlic,minced
1 Tsp of Tamarind paste
2 Onions, chopped
Fresh Coriander to garnish

Method:-

(1) Boil the Pork in a pan until all the water has evaporated.
(2) Heat Oil or Margarine in a large frying pan on a medium heat and fry the Pork until browned on all sides.
(3) Add the Potatoes and stir in.
(4) Grind the Masala ingredients and add these to the Pork.
(5) Cook over a low heat adding a little water to loosen the sauce.
(6) Simmer for 10 to 15 minutes.
(7) Add the Cinnamon, Cloves, Milt Leave, Vinegar, Sugar and season with Salt.
(8) Continue to simmer until the Pork is tender.
(9) Remove the Cinnamon stick and serve garnished with fresh chopped Coriander.

We served our over mixed Wild Rice with Panpolay / Near Dos, I’ll type the recipe for those shortly….

 

Details

Written by Tony Carson

Category: Recipes

Created: 05 December 2021

• Gluten Free
• Chicken Thighs
• French Recipes
• Slow Cooker Recipes

It seems there are version which use both Red and White Wine. We had a part bottle of Red to use. So although this is perhaps not the most photogenic dish, it tasted really good!

Ingredients:-

100g of Bacon Lardons (We’ve been curing our own - Recipe here -  http://www.eatwellonuc.org.uk/index.php/recipes/599-dry-cured-bacon)
7 Chicken thights
1 Onion, chopped
2 Carrots, chopped
2 Cloves of Garlic, minced
300ml of Red Wine
300ml of Chicken Stock
3 Sprigs to Thyme
1 Tbsp of Butter / Margarine, melted
1 Tbsp of Cornflour
100g of Button Mushrooms, wholesale1 Tbsp of Olive Oil
Salt & Pepper
Fresh Parslry to garnish

Method:-

(1) Heat the Oil in an ovenproof casserole or Dutch Oven and fry the Lardons until browned.
(2) Remove and set aside.
(3) Season the Chicken with Salt & Pepper.
(4) Add to the same casserole and brown on all sides.
(5) Remove and set aside with the Bacon Lardons.
(6) Add the Onion and Carrots and cook on a low heat for 5 minutes.
(7) Add the Garlic and stir for a minute or so.
(8) Add a splash of Red Wine and stir in.
(9) Return and Chicken and Bacon.
(10) Pour in the remaining Wine, Chicken Stock and Thyme and bring to the boil.
(11) Turn the heat down so that you reach a simmer, cover with a lid and allow to cook for an hour.
(12) When the meat of the Chicken is no-longer pink mix the Cornflour and melted Butter and stir in to the sauce.
(13) Fry the Mushroom in a little Oil in a separate pan for 2 minutes.
(14) Add these to the casserole and stir in.
(15) Continue to simmer for 10 to 15 minutes without the lib until the sauce thickens.
(16) Garnish with Parsley and serve with seasonal vegetables.

We served ours with New Potatoes and Peas. It really didn’t need anything else as the flavours were rich and stood well on their own.