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Spinach Balls (I know, it’s not an insult!)
I’ve never understood why in the age of Shrink-flation, when the package sizes of everything are quietly reducing, that we still have to buy Spinach in industrial quantities. I bought a pack of Spinach for the Shakshuka with Spinach and Lamb Meatballs, we made the other night. But as usual we ended up with half of the pack in the fridge. So…….
Ingredients:-
250g of Spinach, wilted in salted water
2 Cloves of Garlic, minced
Cornflour and Gram Flour, enough to make a stiff batter
½ Tsp of Turmeric
Salt & Pepper to season the batter
Method:-
(1) When your Spinach has wilted squeeze as much waters as you can from it.
(2) Mix the Garlic in and set aside.
(3) Mix the Batter ingredients but don’t add water.
(4) Form the Spinach into balls and roll in the dry Batter mix.
(5) Heat a fryer it 160C.
(6) Add water to the batter until you have a very stiff batter.
(7) Coat the Spinach balls in Batter and fry individually until the Batter is golden brown.
These made a surprisingly good side and we don’t have half a bag of Spinach learning philosophy in the bottom of the fridge, which has to be a bonus!
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- Written by Tony Carson
- Category: Recipes
I happened across a 500g pack of Pork mince for just over £1 so Sue set about her recipe rummaging and came up with this. Realistically this recipe would easily feed 4 and we had enough left to pop in Taco shells the following day.
Ingredients:-
500g of Pork mince
2 Cloves of Garlic, minced
A Thumb of Ginger, minced
1 Carrot, cut into lengthways strips
1 Red Pepper, cut into strips
2 Spring Onions, sliced lengthways
2 Chillies, chopped
1 Tbsp of Honey
1 Tbsp of Black Bean Sauce or Hoisin Sauce
40ml of Soy Sauce (Gluten free for us)
30ml of Shaoxing Wine
1 Tsp Chinese Five Spice
A handful of Peanuts, roughly chopped
½ a head of Broccoli, separated into florets
1 Onion, finely diced
Oil to fry
A splash of Water
Method:-
(1) Mix together the Black Bean sauce, honey, Soy Sauce, Five Spice, Shaoxing Wine and a splash of water.
(2) Set aside your Char Sui Sauce.
(3) Heat a little Oil in a pan, add the Garlic &Ginger and cook gently for a minute.
(4) Add the Pork mince and fry on a high heat until browned, stirring continually.
(5) Remove from the pan and set aside.
(6) Add more Oil if required and fry the Broccoli, Carrots, Onion and Pepper, for a few minutes.
(7) Return the mince to the pan and stir to combine.
(8) Stir in the Char Sui Sauce and cook over a low heat until heated through.
(9) Garnish with Spring Onions and chopped Peanuts.
We served ours over Rice Noodles, but this would work equally well over boiled rice.
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- Written by Tony Carson
- Category: Recipes
OK so Pork Kidney is not traditional for this dish, but they were ‘Yellow Sticker’ at 62p. The Mushrooms were also ‘Yellow Sticker’ at 32p, so all in all this recipe was well under budget and if I do say it myself, Restaurant quality….
Ingredients:-
400g of Pork Kidney, cut into small pieces
4 Mushrooms, finely diced
2 Shallots, finely diced
2 Clove of Garlic, minced
1 Tsp of fresh Ginger, minced
1 Tsp of dried Oregano
1 Tsp of dried Thyme
60ml of water
15ml of Greek style Yogurt
The juice of 1 Lime
1 Tsp of Lime zest
1 Tbsp of Cornflour
Salt & Pepper
Oil to fry
Method:-
(1) Cut and rinse the Kidneys.
(2) Coat in Cornflour and set aside covered.
(3) In a frying pan with a little Oil saute the Onions, Garlic, Mushrooms, Ginger, Oregano, Thyme, with a seasoning of Salt and Pepper until the Onion is translucent.
(4) Remove this mixture and cover.
(5) In the same pan add the cut Kidneys and saute until the juices run clear.
(6) Remove from the pan and set aside.
(7) Add the Onion mixture back to the pan and stir in the Greek Yogurt, Lime Juice & Zest and stir well.
(8) Continue to stir continuously until the sauce begins to thicken.
(9) Add everything back to the pan and stir to combine until heated through.
We’d been joking about an All Day Breakfast, so we served ours with Tokneneng and crispy bacon, with a Pea shoot garnish over a ramekin of boiled Rice. Looks dreadfully fancy, but cost us very little!
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- Written by Tony Carson
- Category: Recipes
Hand pressed Burgers used to be a major part of our menu in a previous life. So as we work our way through our “100 Asian Recipe” a Burger was almost inevitable really. We might never go back to our staple mince, salt and pepper gig……
Ingredients:-
500g of Minced Beef
1 Tbsp of White Miso Paste
1 Tsp of Fish Sauce
1 Tbsp of Tomato Puree
1 Tsp of Honey
¼ Tspo of Chilli Flakes
3 Cloves of Garlic, minced
1 Thumb of Ginger, minced
1 Tbsp of Soy Sauce (Gluten free for us)
Salt & Pepper to season
A little Oil to fry
Method:-
(1) Mix all the ingredients in a large bowl.
(2) Press into Burgers.
(3) Fry in a little Oil.
Cheese doesn’t really work with Asian flavours so we simply had Red Onions, Lettuce and Tomatoes in the hand made Gluten free Buns, with DIY Gluten free Onion Rings over the top.
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- Written by Tony Carson
- Category: Recipes
Gluten free Pasta is a bit odd and you really need to forget everything you knew about Pasta because it will not ‘Hold’ and it certainly doesn’t stand recooking. But this worked really well. This was the second meal from the discounted Chicken which cost £2.38.
Ingredients:-
3 Rashers of Bacon, finely chopped
½ a Cooked Chicken, cubed
60g of Grated Italian style Cheese
100g of Grated Cheddar Cheese
3 Tbsp Mayo
½ Tsp of Hot Sauce
1 Tsp of Dry Mustard Powder
½ Tsp of Ground Black Pepper
½ Tsp Garlic Powder
½ Tsp of Onion Powder
½ Tsp of Paprika
1 Onion, finely sliced
3 Mushrooms, finely sliced
3 Cloves of Garlic, minced
Macaroni (Gluten free of us)
100ml of Greek Yogurt
100ml of Milk
Oil to fry
Method:-
(1) Fry the Onions, Bacon and Garlic in a little oil until the Onions have softened.
(2) Add the Mushrooms, then the Chicken and cook until the Chicken is thoroughly heated.
(3) In a separate pan add the Milk, Yoghurt and Mayo. Heat until it simmers and then add the other ingredients except the Macaroni and Cheese.
(4) Simmer for a further 5 minutes.
(5) Cook the Pasta and drain. Add to an oven proof casserole.
(6) Add the Onion and Bacon mixture to the sauce and stir in.
(7) Pour over the Macaroni then add the grated Cheese and Italian style Cheese.
(8) Place under the grill until the Cheese has melted and browned slightly.
We served our with Corn on the Cob and a few home grown Peas.
- Details
- Written by Tony Carson
- Category: Recipes
Recently I’ve been working near a Tesco Express which I don’t often visit. This Chicken was £2.38 with their version of a Yellow Sticker. The left-overs are going in a Pasta bake this evening. Not bad going…..
Butchers tip:- Flip the bird over so the spine is at the top. Use sharp kitchen scissors to cut through the bones on either side of the spine and remove. Flip it back over and flatten it out. Spatchcock - Sorted. Or you can pay Supermarket prices of £5 plus for a tiny flattened bird, your choice I guess!
Ingredients:-
1 Spatchcock Chicken
1 Lemon Grass stalk, finely sliced
4 Cloves of Garlic, minced
5cm Piece of Ginger, minced
1 Red Chilli, chopped
50ml of Fish Sauce
3 Tbsp of Soy Sauce (Gluten free for us)
4 Tbsp of Honey
3 Tbsp of Oil (Sesame if you prefer)
1 Lime, juiced
½ Tsp of Chinese Five Spice
Salt and Pepper to season when ready to cook
Method:-
(1) In a Pestle & Mortar work all the ingredients excluding the Salt & Pepper into a paste. Therapeutic if you’ve had a frustrating day.
(2) Smear the paste over the Chicken and allow to marinade for at least 2 hours in the fridge.
(3) When ready to cook, season with Salt & Pepper.
(4) Roast covered at 160c for 1 ½ hours.
(5) After 45 minutes baste the Chicken with the cooking juices.
(6) After 1 ¼ hours uncover and baste again.
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