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Peking Duck insanity in a Giant Yorkshire Pudding

Usually I give the reason behind the creation of our recipes here. Perhaps it might be easier just to admit the Meds aren’t working on this occasion?!!! Joking aside there was a Turkey Thigh / Drummer pack at the local supermarket. I grab these when they are available as we usually get 3 meals each out of the pack and we much prefer the brown meat to the breast. We also had some Sweet & Sour sauce in the fridge which Sue made a couple of evenings ago. So armed with that unlikely combination Sue went to work……

This was actually a ‘Chinesed’ Roasted Turkey Thigh, with a Cabbage/Swede/Carrot/Onion/Garlic/Oyster Sauce/Bacon Stir Fry, Carrot Batons and 5 Spice Roast Potatoes in a Giant Yorkshire Pudding with Sweet and Sour Sauce / Gravy!

Gluten free Giant Yorkshire Pudding Ingredients:-

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

Method:-

(1) Heat your oiled Yorkshire Pudding tray in the oven at 220c until the oil is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 220c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.
(6) Remove and allow to cool. Your Yorkshire Puddings will stand reheating if required.

Sweet & Sour Sauce Ingredients:-

1 Onion, finely chopped
1 Red Pepper, chopped
2 Cloves of Garlic, minced
1 Thumb size piece of fresh or fermented Ginger, minced
Tomato Ketchup
Cider Vinegar
Pineapple Juice
4 Spring Onions, sliced
Chilli Flakes
Cayenne Pepper
Soy Sauce
Salt & Pepper
Oil

Method:-

(1) In a large pan or Wok fry the Onions and then add the Garlic & Ginger with the dry seasonings.
(2) Add The Red Pepper.
(3) Add the Soy Sauce, Tomato Ketchup and Vinegar.
(4) Simmer and add the Pineapple juice.
(5) Simmer for 10 to 15 minutes to reduce.
(6) Add the Spring Onions are stir in.

Set the sauce aside to cool.

‘Chinesed’ Roasted Turkey Thigh Ingredients:-

Sweet & Sour Sauce (See above)
Mono-Sodium Glutamate
A Turkey thigh with the bone in

Method:-

(1) Lift the skin from the thigh and rib 1/8 of a Teaspoon of Mono-Sodium Glutamate over the meat.
(2) Replace the skin and pour the Sweet & Sour Sauce over the entire thigh.
(3) Preheat the oven to 180c.
(4) In an oven proof tray foil the thigh.
(5) Roast in the preheated oven for half an hour.
(6) Baste regularly by spooning the sauce back over the thigh.
(7) Remove the foil and return to the oven for a further 10 minutes.

5 Spice Roast Potatoes ingredients:-

Potatoes peeled and halved
Salt and Pepper
Chinese 5 Spice
Oil to roast

Method:-

(1) Parboil the Potatoes.
(2) Drain and shake vigorously to roughen to outsides.
(3) Mix the Salt, Pepper and 5 Spice in the Oil and drizzle over the Potatoes.
(4) Place in the oven at the same time as the Turkey thigh

Stir Fry ingredients:-

Cabbage
Swede
Carrot
Onion
Garlic
Oyster Sauce
Bacon Lardons
Oil to fry

Method:-

(1) Finely slice all the vegetable ingredients.
(2) Fry the Bacon Lardons in a large frying pan or Wok.
(3) Add the vegetables and Oyster Sauce and flash fry stirring constantly.

Carrot Batons ingredients:-

Carrots peeled and cut into fine Batons
Garlic Butter / Margarine

Method:-

(1) Boil the Carrots until softened.
(2) Drain.
(3) Stir in the Garlic Butter.

Sweet and Sour Sauce/Gravy ingredients:-

Cornflour and water
A Red Wine Stock Pot and a Beef Stock Pot
Cooking juices from your Turkey thigh
Oyster Sauce

Method:-

(1) Mix everything in a pan.
(2) Bring to the boil.
(3) Reduce the heat and allow to simmer into it thickens to a gravy constancy.

I’m pretty sure that nobody will ever attempt to replicate this recipe. If you do we’ll probably all meet up in a Mental Health Care Unit in the near future!

 

Our Ultimate Sweet & Sour Chicken Balls

I say ultimate because you’ll never get anything like these in your friendly Chinese! We adopted an American technique and marinaded the Chicken breasts cubes in Buttermilk. It soaks in really well and tenderises the meat. We also bought some Mono-Sodium Glutamate from the local Chinese supermarket, which added a real (not so authentic) Chinese style.

Ingredients for the Chicken Balls:-

2 Chicken breasts, cut into cubes
450ml of Buttermilk
1/8 of a teaspoon of Mono-Sodium Glutamate
Garlic Salt
Onion Salt

Batter:-

2 Eggs
Plain Flour (Gluten free for us)
Soda Water
Garlic Salt
Turmeric

Additional flour
1 Egg, battered for an Egg wash

Method:-

(1) Add add the marinade ingredients to a bowl and mix well.
(2) Stir in the Chicken cubes and cover.
(3) Allow to marinade in the fridge for 30 minutes.
(4) Mix the batter ingredients to form a reasonably sticky batter.
(5) Remove the Chicken in small batches and dredge in Flour.
(6) Dunk in the Egg wash and then Flour again.
(7) Preheat a deep fat fryer to 180c.
(8) dip eat piece of Chicken in the batter mix and fry in small batches making sure they don’t stick together.
(9) When they float and are browned, remove and drain on kitchen paper.

We used Sue’s Sweet and Sour sauce recipe and just served over boiled Rice with a sprinkling of sliced Spring Onions.

Posh Pig Wellington

There was a whole Pork Fillet with a yellow sticker at £2.45 in the discount fridge. Well that deserved a decent recipe and quite a few of our recent meals have either been under budget or they have fed us for two days. So…..

Ingredients:-

450g Pork Fillet
1 Onion, finely diced-be150g Mushrooms, finely sliced
1 Tsp of dried Sage
1 Tsp of Mixed Herbs100g Spinach
1 Tbsp of fresh Parsley, chopped
50g of Butter / Margarine
10 Sliced of Prosciutto
50g Pate
500g of Puff Pastry (Gluten free for us)
Eggs, beaten for an Egg Wash
Flour to dustWe served ours with New Potatoes, Purple Sprouting Broccoli and Corn on the Cob. A real treat and well worth the effort.
2 Cloves of Garlic, minced
Oil to fry

Method:-

(1) Sear the Pork fillet on all sides in a little Oil. Leave it to rest and cool.
(2) Fry the Onions in the same pan adding a little Butter / Margarine until softened.
(3) Add the Mushrooms & Garlic and fry over a low heat for a few minutes.
(4) Add the Herbs and season.
(5) Cook for a further 2 minutes and set aside.
(6) Heat Oil in another pan and wilt the Spinach. Set aside to cool and the squeeze out any excess liquid.
(7) Chop the cooled Spinach and add to you first pan to absorb all the juices.
(8) On a board overlap two pieces of cling film.
(9) Lay the Prosciutto on the cling film in two rows slightly overlapping.
(10) Spread the Pate over the Prosciutto then sit the Pork fillet on top.
(11) Pack with the Mushroom combination and then add the Spinach on top.
(12) Using the cling film draw the Prosciutto around the Pork fillet.
(13) Roll into a sausage shape, twisting the cling film around the ends and chill for 30 minutes.
(14) Dust your work surface with flour and roll our Pastry.
(15) Undo the cling film and roll the contents onto one side of the Pastry.
(16) Fold the Pastry over and crimp the edges to encase everything.
(17) Preheat the over to 180c.
(18) Brush the Pastry with the Egg Wash and place in the over for 30 minutes.

We served ours with New Potatoes, Purple Sprouting Broccoli and Corn on the Cob. A real treat and well worth the effort.
 

Swordfish with fresh Ginger & Capers

Another Yellow Sticker gig and to be honest it was a budget breaker at £3 a steak. But we’ve had quite a few meals recently which were on budget and lasted two days. So…..

Ingredients:-

2 Swordfish Steaks
1 Tbsp of Fish Sauce
A squeeze of Lemon Juice
1 Tbsp of Capers
½ Tsp of Chilli Flakes
1 Thumb of fresh Ginger, minced (We grew of own and have miles of it!)
2 Cloves of Garlic, minced
A Knob of Butter (Margarine we’ve not had real Butter in the place for quite some time….)
1 Tbsp of Fresh Parsley (Out Parsley plant is looking a bit skinheaded!)
½ Tbsp Lemon Zest
Salt & Pepper to season
Olive Oil to fry

Method:-

(1) Marinade the Swordfish in the Olive Oil, Fish Sauce and Salt & Pepper for 20 minutes.
(2) Melt the Butter / Margarine in a frying pan.
(3) Add  all the other ingredient to a bowl and mix well.
(4) Fry the fish steaks for 2 minutes on one side.
(5) Place in a pre heated oven at 180c.
(6) Add the remaining ingredients to the melted Butter / Margarine and allow to simmer and reduce.
(7) Pour the reduced sauce over the Swordfish before serving.

We simply has New Potatoes, Corn and Broccoli with ours and it was a real treat!


 

Sour Dough Monster Burger

Excessive? Perhaps, but it fed us for two days!

No recipe required here. The Sour Dough loaves were loitering in the Yellow Sticker fridge in the local supermarket. We love their Gluten free Sour Dough loaves but we don’t generally love the price. But at 25p I grabbed two… The Mince for the hand pressed burger was originally from Waitrose, which is forbidden territory. But it had done the rounds through the local food banks, had been frozen and was thawing out. It was free and heading to be composted. Much better eaten than composted!

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