Details

Written by Tony Carson

Category: Recipes

Created: 13 November 2021

• Quick and Easy
• Gluten Free

We’ve tried various shortcrust pastry recipes over the years with varying degrees of success. This has to be the best so far.

The flour mix makes 1kg, so you won’t need all of it unless you are cooking of 20 folk. But it will keep well in a sealed box.

Gluten Free Flour Mix:-

Ingredients:-

700g of White Rice Flour
200g of Potato Flour
100g of Tapioca Flour

Method:-

(1) Mix everything together.
(2) Store what you don’t need in an air tight box.

Pastry Mix

Ingredients:-

225g of Gluten free Flour Mix (See above)
A pinch of Baking Powder (Gluten free)
1 Tsp of Xanthan Gum
2 Pinches of Salt
110g of Margarine
1 Medium Egg, beaten
Cold Water

Method:-

(1) In a large bowl add the Flour mix, Baking Powder, Xanthan Gum and Salt.
(2) Rub in the Margarine until it resembles breadcrumbs.
(3) Stir in the Egg.
Add the Water a little at a time and knead thoroughly until soft.
(4) Roll out and use.

Details

Written by Tony Carson

Category: Recipes

Created: 11 November 2021

• Cured Meat
• Pork
• Experiments

I chose Pork Loin for this as the belly Pork available at the moment is very fatty and doesn’t look overly appealing. So the end result will be Back Bacon. You need to be pretty precise when using Saltpetre so I reduced to weight to almost exactly 1Kg by taking the rind off and cutting a couple of steaks from one end so that we’ll be able to cut even rasters when it has cured.

Rub ingredients:-

22.5g of Pink Salt
22.5g of Sugar
2G of Saltpetre
1 Tsp of Smoked Paprika
1 Tsp of mixed Herbs
1 Tsp of fresh ground Black Pepper.

Method:-

(1) Trim the Pork Loin to as near to 1Kg as possible.
(2) Mix the rub ingredients in a bowl.
(3) Apply the rub evenly over the entire surface.
(4) Place in a tub in the fridge loosely covered.
(5) Turn daily for 3 weeks.

As the meat cures it will loose about 10% of the water content. This accumulates in the tub and will naturally evaporate in the fridge.

See you all in 3 weeks, hopefully with some outstanding Bacon!

Details

Written by Tony Carson

Category: Recipes

Created: 10 November 2021

• Chicken
• Gluten Free
• Indian Recipes
• Slow Cooker Recipes

This was supposed to be a medium Chicken, but I came across two Poussin adorned with yellow stickers. We really like them when we can get hold of them as there’s considerably more meat to cavity ratio. Also they are really tender and take on flavours well.

Ingredients for the Tikka Mix:-

1 Tbsp of Olive Oil
3 Cloved of Garlic, minced
1 Tsp of fresh grated Ginger
1 Tbsp of Garam Masala
Juice of ½ Lime
2 Tsp of Chilli Powder
2 Tsp of Ground Cumin
1 Tsp of Paprika
1 Tbp of dried Coriander
1 Tsp of Salt
1 Tsp of Turmeric
½ Tsp of Fenugreek
¼ Tsp of Cayenne Pepper
¼ Tsp of Black Pepper
1 Red Pepper, chopped

Main Ingredients:-

2 Poussin
2 Tbsp Tikka Mix
2 Tbsp of Yogurt
1 Onion, quartered
3 Cloves of Garlic, minced
A thumb nail sized bit of fresh Ginger, grated
2 Tbsp of Olive Oil
1 Tsp of Cumin
1 Tsp of Ground Coriander
1 Tin of chopped Tomatoes
300ml of Chicken Stock
200g of Potatoes, chopped
1 pack of Kalettes
100g of Spinach Leaves
Salt & Pepper to season

Method:-

(1) Mix the dry curry paste ingredients with the yogurt and rub all over the Chicken.
(2) Set aside in the fridge for 30 minutes or overnight.
(3) Blitz the Onion, Garlic and Ginger in a food processor to a chunky paste.
(4) Heat the Oil in a Dutch Oven or heavy based oven proof pan.
(5) Gently fry the paste for 5 minutes.
(6) Stir in the Cumin and Ground Coriander and cook for a further minute.
(7) Pour over the Stock and Tomatoes.
(8) Season with Salt & Pepper.
(9) Add the Potatoes, then out the Chicken on top.
(10) Roast uncovered for 20 minutes in a pre-heated oven at 200c.
(11) reduce the heat to 160c and baste the Chicken with the sauce.
(12) Cover and cook for 1 hour 20 minutes, or until the Chicken is cooked through.
(13) Transfer the Chicken to a plate and cover with foil.
(14) Add the greens to the sauce and simmer for 5 minutes.
(15) Add the Spinach and cook for a further 2 minutes.
(16) Return the Chicken to the pot and garnish with fresh Coriander leaves.
(17) Serve and enjoy.


 

Details

Written by Tony Carson

Category: Recipes

Created: 08 November 2021

• Fish
• Gluten Free
• Indian Recipes

We’re trying to avoid all the general Take Away Indian recipes and go for some slightly unusual ones. As 2/3 on the Indian sub-continent is surrounded by sea it’s not unrealistic for us to find quite a few Fish recipes.

Fish dressing ingredients:-

2 Fish Fillets with the skin on. We used Cod
1 Tsp of Turmeric
½ Tsp of Chilli Powder
1 Tsp of fresh Ginger, grated
1 Tsp of Lemon Juice
1 Tsp of ground Coriander
1 Tsp Cumin
1 Tsp of Olive Oil
½ Tsp of Asafoetida
½ Tsp of Salt

Coating Ingredients:-

4 Tbsp of Gram Flour
1 Tsp of Rice Flour
½ Tsp of Salt
½ Tsp of Turmeric
1 Tsp of Garam Masala
1 Egg, beaten
Oil to fry

Method:-

(1) Combine the Turmeric, Chilli Powder, Ginger, Lemon Juice, Ground Coriander. Cumin, Salt and Asafoetida in a bowl.
(2) Dry the Fish with kitchen roll and swear both sides with the spice mix.
(3) Set aside for 15 minutes to allow the fish to take on the flavours.
(4) Combine the dry ingredients for the coating.
(5) Heat the Oil in a large frying pan.
(6) Dip the Fish in the Egg and then cost in the spiced flour fix.
(7) Fry the Fish for 3 minutes then turn over and fry for a further 2 minutes.
(8) Drain of kitchen paper before serving.

Obviously we have to distort this recipe dreadfully and add chips, dips, foraged Pine Bolete Bhaji and an Indian style Colslaw…...