Details

Written by Tony Carson

Category: Recipes

Created: 27 June 2021

• Quick and Easy
• Chicken
• Gluten Free
• Asian Recipes

I happened across a box of Chicken Drummers in the Yellow Sticker fridge, which seemed like likely candidates for an Asian recipe....

Ingredients for the Chicken:-

2 Chicken drummers per serving, soaked in Buttermilk
2 Eggs, beaten
1 Tsp of Rock Salt
½ Tsp of Ground Black Pepper
½ Tsp of Baking Powder
½ Tsp of Garlic Powder
1 Tbsp of Ginger Powder
70g of Cornflour
Oil for frying

Method:-

(1) Remove the Chicken from the Buttermilk.
(2) Mix all the dry ingredients with the Cornflour.
(3) Dunk the Chicken pieces individually in the Cornflour mixture.
(4) Coat in the Egg wash and then coat in the Cornflour mixture again.
(5) Fry in a deep fat fryer until they are cooked through and golden brown.
(6) Drain on kitchen paper.
(7) Serve with the Sauce drizzled over the top.

Ingredients for the Sauce:-

3 Tbsp of Butter / Margarine
5 Red Dried Chillies
1 Tbsp of fresh Ginger, minced
3 Cloves of Garlic, minced
2 Tsp of White Misu
2 Tbsp of Chilli Sauce
2 Tbsp of Tomato Ketchup
1 Tbsp of Rice Vinegar
1 Tbsp of (Gluten free) Soy Sauce
60 Ml of clear runny Honey

Method:-

(1) In a pan melt the Butter / Margarine.
(2) Add all the other ingredients.
(3) Lower the heat and simmer until the sauce has thickened.

We served ours on a bed of boiled Rice Noodles, garnished with a sprinkling of Peanuts, Sesame Seeds and sliced Spring Onions.

Details

Written by Tony Carson

Category: Recipes

Created: 26 June 2021

• Quick and Easy
• Cured Meat
• Fish
• Gluten Free

We had half a stick of Chorizo in the fridge, a tub of cubed Yellow Sticker Cheese at 20p and a bit of time on our hands. So we made another version of Pizza in a giant Gluten free Yorkshire pudding.

It’s a favourite ‘go-to’ recipe here for clearing bits and bobs from the fridge. Basically if you have a Tomato base sauce and some Cheese you can throw all sorts of wonders between them. It’s never failed us yet!

For the base:-

Ingredients:-

100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper

Method:-

(1) Pre-heat the oven to 220c, add oil or lard to a large tray and place in the oven.
(2) Whisk all the ingredients for the batter several time to get as much air into it as possible.
(3) When the oil / lard is smoking quickly pour your batter mix in and return to the oven.
(4) Reduce the heat to 180c.
(6) Cook for 30 to 35 minutes until the Yorkshire Pudding has risen and is lightly browned. Don’t over cook at you will be returning to the the oven to melt the Cheese.
(7) Add the Tomato Base sauce and then your filling ingredients.
(8) Add grated Cheese to the top and return to the oven until the Cheese has malted and is starting to brown slightly.

These things are huge. But the remaining half made great snacks for the following day. OK to be fair this actually fed both of us for two days!

Details

Written by Tony Carson

Category: Recipes

Created: 19 June 2021

• Duck Breasts
• Gluten Free
• Asian Recipes

It’s not often that we get to eat Duck. But these breast were looking a little lonely in the Yellow Sticker fridge priced at £2.45. It would have been as shame to extend there misery.

Ingredients:-

2 Duck Breasts
2 Tbsp of Soy Sauce
2 Tbsp of Hoisin Sauce (Black Bean Paste)
1 Tbsp of Wine Wine Vinegar
1 Red Chilli, sliced
2 Star Anise
2 Cloves of Garlic, minced
1 thumb of Ginger, minced
½ Tsp of Five Spice
2 Tbsp of Brown Sugar
Oil to fry

To garnish:-

Spring Onions, sliced
Sesame Seeds

Method:-

(1) Place the Duck breasts skin side up in a casserole dish.
(2) Combine all the marinade ingredients and pour over the Duck, making sure the meat is well coated.
(3) Allow to marinade in the fridge for a least 2 hours.
(4) Preheat the oven to 160c.
(5) Cover the casserole dish in foil and bake for 25 minutes.
(6) Remove the Duck from the dish and simmer the juices for 3 to 4 minutes to thicken.
(7) In a frying pan add a little Oil and on a high heat crisp the skin on the breasts for a minute or so.
(8) Garnish with the Spring Onions and Sesame Seeds

We already had the Black Bean Paste we made for a previous dish (Recipe Here) We Served ours on a bed of Rice Noodles and accompanied by fried Pak Choi.

Details

Written by Tony Carson

Category: Recipes

Created: 17 June 2021

• Gluten Free
• Pork Fillet
• Asian Recipes

We’re learning little snippets on information from our “100 Asian Recipes” gig, which is surely good for the mind? Tonkatsu is actually derived from two Japanese words - Ton “Pig, Pork” + Katsu “Cutlet”. Pretty descriptive really!

Ingredients Tonkatsu Sauce:-

70g of Tomato Ketchup
2 Tbsp of Worcestershire Sauce
2 Tsp of Sugar
2 Tbsp of Soy Sauce
½ Tsp of Dijon Mustard
¼ Tsp of Garlic Powder
1 Tbsp of Rice Wine

Method:-

(1) Mix all the ingredients together!

Ingredients Tonkatsu Pork:-

400g of Pork Fillet, cut into pieces
2 Tbsp of Plain Flour (Gluten free for us)
2 Eggs
½ Tbsp of Oil
70g of Breadcrumbs (Gluten free for us)
Buttermilk
Japanese Seven Spice
Oil to fry
Salt & Pepper to season

Method:-

(1) cover each piece of fillet top and bottom with cling-film and beat with a rolling pin to flatten.
(2) Season the Pork with Salt and Pepper then soak in Buttermilk for at least an hour in the fridge.
(3) Season the Flour with Japanese Seven Spice.
(4) Beat the Eggs and whisk in ½ a tablespoon of Oil.
(5) Remove the Pork from the Buttermilk and coat in the Flour.
(6) Dunk each piece of fillet in the Egg wash and finally coat in Breadcrumbs.
(7) Heat enough Oil in a large frying pan to deep fry the fillets.
(8) Cook on both sides until golden and crispy.

There is a British Pork offer on at the moment at a local supermarket. So this whole Pork Fillet cost us just over £2. A bit of a salad and some shredded White Cabbage are hardly bank breakers and we had everything else in store, as it were. Yesterday it was very hot and humid in the evening and this style of light dish worked really well.