Details

Written by Tony Carson

Category: Recipes

Created: 18 September 2023

• Takes a bit of time
• Fish
• Lactose Free
• Gluten Free
• Dairy Free
• Indonesian Recipes

Mooching around the local supermarket looking for inspiration the other day I happened upon two packs of Sardines for a little over £2. £2 for 12 reasonable sized Sardines had to be done really.

Sue found the recipe. But we think it had lost something in the translation so she went a bit free-style! One thing they certainly forgot to mention is that this dish would be considerably better if you filleted the Fish. We both found the little bones a bit annoying.

Ingredients:-

Sardines ( Please fillet them or ask your fishmonger )
2 Eggs, beaten
4 Spring Onions, 2 chopped, 2 shredded
2 Cloves of Garlic, minced
1 Tbsp of Shrimp Paste
½ Tsp of Turmeric
2 Tsp of Tomato Puree
2 Red Chillies, sliced
200g of boiled Rice
400ml of Fish Stock
150g of small Prawns
1 Tbsp of Soy Sauce (Gluten free for us)
A handful of Coriander, chopped
2 Tbsp of Oil
Bonito Flakes to garnish

Method:-

(1) Heat the grill to a high heat.
(2) Brush the Sardines with a little Oil and grill for 4 minutes on each side.
(3) Remove and set aside.
(4) Heat a little Oil in a frying pan and cook the Eggs to a thin Omelette.
(5) Slide onto a plate to cool.#
(6) Add a little more Oil to the pan and then add the Chopped Spring Onions, Garlic, Shrimp Paste, Turmeric, Tomato Puree and half of the Chillies.
(7) Stir everything together to form a paste and add the boiled Rice, Prawns and Fish Stock.
(8) Season with Soy Sauce and stir for 5 minutes.
(9) Roll the Omelette and cut into strips, adding the the pan.
(10) Cut the Fish into chunks and the the pan.
(11) Stir gently for a further minutes.
(12) Serve garnished with Shredded Spring Onions, the remaining Chillies, Coriander, Bonito |Flakes and a dash of Soy Sauce.

Although the preparation took Sue quite some time the flavour combination was really different. Certainly a recipe we’ll repeat. Who knows when though?!

 

Details

Written by Tony Carson

Category: Recipes

Created: 15 September 2023

• Takes a bit of time
• Lactose Free
• Gluten Free
• Pork Loin
• Dairy Free

The British Pork offer at the local supermarket meant this this rather large whole loin was just over £3. It deserved something special, so Sue went to work on it!

Ingredients:-

1 Pork Tenderloin, butterflied
6 Cloves of Garlic, minced
8 Shallots, finely diced
4 Sundried Tomatoes, finely diced
4 Sliced of Smokey Bacon, finely diced
A Handful of Basil Leaves, finely chopped
1 Tbsp of Dairy free Margarine
175ml of White Wine
120ml of Almond Milk
2 Tbsp of Ground Almonds
½ Tsp of American style Yellow Mustard
The juice of a Lemon
2 Tbsp of Oil
Salt & Pepper to Season
Parsley to Garnish

Method:-

(1) In a pan over a medium heat add the Margarine and 1 Tbsp of Oil.
(2) Add the Bacon and fry for 5 minutes.
(3) Add the Shallots frying until softened, then add the Garlic.
(4) Fry for a further minute.
(5) Add the Sundried Tomatoes, Basil and Lemon Juice, allowing to simmer for 2 minutes.
(6) Remove from the heat and allow to cool.
(7) Season the Pork with Salt & Pepper.
(8) Spread half of the cooled mixture inside the Loin and tie with Kitchen String.
(9) Add the remaining Oil to a fresh pan and sear on all sides over a high heat.
(10) Remove from the pan and place in an oven proof dish.
(11) Cover with foil and place in a pre-heated oven at 170c for 20 minutes, or until the Pork is cooked through.
(12) Return the remaining mixture to a medium head.
(13) Add the White Wine and simmer for 5 minutes.
(14) Combine the Ground Almonds with the Almond Milk and add to the sauce.
(15) Stir to avoid it sticking to the pan and add the Mustard.
(16) Remove the Pork and allow to rest for 10 minutes.
(17) Cut into thick sliced and pour over the sauce.
(18) Garnish with Parsley.

We served ours with Corn on the Cob, New Potatoes and Broccoli and it was a real treat.
 
 

Details

Written by Tony Carson

Category: Recipes

Created: 07 September 2023

• Takes a bit of time
• Pork
• Lactose Free
• Gluten Free
• Dairy Free
• Belly Pork

I found a slab of Boneless Belly Pork with a reasonable amount of meat on it. So this was the result….

It’s a bit of a long recipe, but well worth reading!

Ingredients for the Roasted Curry Powder:-

 4 Cardamom Pods, seeds only
1 Tsp of Basmati Rice
1 Tsp of Coriander Seeds
1 Tsp of Cumin Seeds
1 Tsp of Peppercorns
1 Tsp of Mustard Seeds
1 Tsp of Fennel Seeds
4 Cloves

Method:-

(1) Add all the ingredients to a frying pan and roast over a high heat until fragrant.
(2) Remove and set aside to cool.
(3) Grind to a powder.

Ingredients for the Curry Sauce:-

5 Cloves of Garlic, minced
A Thumb of Ginger, grated
1 Tsp of Roasted Chilli Powder
2 Green Chillies, chopped
1 Tsp of Turmeric
1 Tbsp of Roasted Curry Powder
The Zest of a Lime
1 Tbsp of Panam Paani ( Pine Syrup - Honey would probably work )
1 Cinnamon Stick
8 Curry Leaves
1 Tsp of Tamarind dissolved in water
1 Onion, diced
400ml of Almond Milk
400ml of Chicken Stock
Oil to Fry
Salt & Pepper to season

Ingredients for the Pink Onion Garnish:-

1 Red Onion, sliced into rings
Juice of a Lime
Salt & Pepper

Method:-

(1) Place the Onions in a bowl.
(2) Add the Lime Juice, Salt & Pepper.
(3) Set aside for an hour.

Ingredients for the Rub:-

500g of Boneless Belly Pork
1 Tbsp of Roasted Curry Powder ( See Above )
½ Tsp of Turmeric
1 Tsp of Roasted Chilli Powder
Salt & Pepper

Method:-

(1) Combine the Roasted Curry Powder, Turmeric, Roasted Chilli Powder, Salt & Pepper
(2) Rub into the Pork and marinade for 2 hours.

Bringing it all together:-

(1) Once your Pork have marinaded in the rub for a couple of hours, you’re good to go.
(2) Add Oil to a pan over a medium heat.
(3) Add the Curry Leaves and Cinnamon stick and fry until fragrant.
(4) Add the Onions and Lemon Zest and fry for 2 minutes.
(5) Add the Chillies, Garlic and Ginger, frying until fragrant.
(6) Add the marinaded Pork, stirring to combine and cook for 5 minutes.
(7) Add the Tamarind, Roasted Chilli Powder, 1 Tbsp of roasted Curry Powder.
(8) Stir and cook out for 1 minute.
(9) Add the Milk, Stock & Panam Paani.
(10) Allow to simmer for 2 hours, or until the Pork is tender.
(11) Serve over Rice and garnish with Pink Onions and sliced Green Chillies, remembering to remove the Cinnamon stick.

Quite a lot of work, but this was really tasty!

 

Details

Written by Tony Carson

Category: Recipes

Created: 04 September 2023

• Takes a bit of time
• Lactose Free
• Gluten Free
• Ox Cheek
• Milk Free

Just once in a while our supermarket within walking distance have Ox Cheek. We’ve done a similar recipe before, but it was certainly worth a repeat! ( http://www.eatwellonuc.org.uk/index.php/recipes/436-braised-ox-cheeks )

At just over £4 we had more than enough for the two of us and some meat left over for the Foxes tonight.

Ingredients:-

1 Ox Cheek, cut into equal halves
1 Onion, diced
3 Cloves of Garlic, minced
2 Tbsp of Tomato Puree
3 Bay Leaves
120ml of Red Wine
400 Ml of Beef Stock
100g of Mushrooms, quartered
2 Tbsp of Plain Flour (Gluten free for us)
100g of Smoked Bacon Lardons
2 Tbsp of Olive based Margarine
1 Tbsp of Oil
Salt & Pepper to season

Method:-

(1) Season the Flour with Salt & Pepper.
(2) Coat the meat in the seasoned Flour.
(3) Heat the Margarine and Oil over a medium heat in a Dutch Oven, adding the Ox Cheeks to brown all over.
(4) Remove and set aside.
(5) Add the Lardons, Onions, Bay Leaves and cook until the Onions softens.
(6) Stir in the Tomato Puree, Garlic, Wine, Beef Stock and allow to simmer for a minute or so.
(7) Return the Ox Cheek and cover with the lid.
(8) Place in a pre-heated oven at 160c for up to 4hours, until the meat is very tender.
(9) half way through cooking stir in the Mushrooms.
(10) Before serving remember to remove the Bay Leaves.

We served ours over Mashed Potatoes with Chopped Spring Onions stirred in, Baby Sweetcorn, Peas and Chives as a garnish. The whole dish is very Rich, hearty and filling.