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Cold Pork Kebabs

A while ago there was an on-line conversation about ‘misspent younger years’. My contribution was as follows….

“Well over 20 years ago I had been to a gig in the pub I frequented as two of the bands I had mates in were playing. It was a great night and I’d probably had a pint or two too many. On the way home I ambled into the local kebab shop. At some time after 3am I awoke in the alley by the kebab shop. Stood up, leaning against the wall and still clutching a very cold half eaten kebab!

So the local supermarket have a special offer on Pork at the moment. The joint we had was way too big for one meal for the two of us and the cat. The following day we decided to cut out a few bits & bobs from the 20+ year old gig….

(1) No kebab shop required.
(2) No stood up sleeping required.
Cold sliced Pork kebabs are actually pretty cool. Salad, cheese (I got for tubs on this cubed Cheese for 14p each – Yellow Sticker gig!) Mayonnaise, crackling. Gluten free Pitta Breads. A pretty tasty gig for next to nothing!
(3) No greasy cold Lamb required.

Cold sliced Pork kebabs are actually pretty cool. Salad, cheese (I got for tubs on this cubed Cheese for 14p each – Yellow Sticker gig!) Mayonnaise, crackling. Gluten free Pitta Breads. A pretty tasty gig for next to nothing!

Lemon Garlic Chicken recipe

The legs and wings were from a yellow sticker Chicken I butchered a while ago and froze. The mysterious nugget things are actually some Courgettes we’d peeled for a previous recipe we had in the fridge and some left over batter we made the day before for Tokneneng (battered Eggs!) Left overs don’t go to waste here…...

Ingredients:-

Chicken legs and wings
Garlic Powder
Zest of a Lemon
Lightly crushed Black Peppercorns
Seasoned self raising Flour (Gluten free for us)
Olive Oil
Salt

Method:-

(1) Marinate the Chicken portions in the Oil, Garlic Powder, Black Peppercorns and Lemon Zest.
(2) Roll in the seasoned Flour to coat all sides.
(3) Fry on all sides until browned and set aside.
(4) Heat a fryer to 170c.
(5) Deep fry in batches and drain. You are looking for 75c or above near the bone if you have a food probe. If not lift from the oil on stab with a skewer, if the juices run clear you’re good.

We served ours in large home made Gluten free Yorkshire puddings with boiled spuds and stir-fried vegetables. Not quite a Sunday roast, but near enough!

All Day Breakfast #4556

This looks like a plated representation of gluttony. But we only really eat one meal a day and sometimes we fancy something simple, i.e. not experimental! Although if you read on, quite a few of the items are our own creations…...

Working around the plate from 12 O'clock.

(1) Home made Gluten free (fried) Bread. This recipe had a typo and should have use warm water. So we ended up with quite a dense and flat loaf. But it held up well to frying, certainly better than the Mayo based version we usually bake.

(2) Tokneneng. A battered boiled Egg recipe from the Philippines we're very keen on.

(3) Bacon. We’ve not got around to curing our own Bacon yet, but it’s on the to-do list. When next we have a bit of spare cast I’ll order some Potassium Nitrate from a home curing website I know. (No I’m not ordering flours of Sulphur and Carbon Black, so no need to inform the Bomb Squad – The base ingredients for Gun Powder, for those who don’t know!)

(4) Hash Browns. The last stragglers in the freezer, so we cleared a bit of space!

(5) Baked Beans. Sadly these were from a tin. But again it’s not beyond the bounds of possibility that we will make our own at some stage….

(6) Yellow Sticker Pork & Bramley Apples sausages. Please don’t tempt me into buying a DIY Sausage extruder. That’s effectively how Sue and I met. When I worked in the Butchers one of my main functions was sausage making. I used to stop by at the pub where Sue was the Chef for a pint on my way home. Often covered in Pork mince!

(7) Fried Mushrooms. I’m pretty sure we’d get in trouble if we filled the spare room with well rotted Horse Manure. So growing enough Mushrooms at home to cover the amount we eat is probably a no-go…..

Out of shot we had DIY Tomato Ketchup and DIY Brown Sauce. Because we’re a bit sad like that!!!!

I've linked all the recipes we used. But the direct links are below, if you need them.

Gluten free Bread - http://www.eatwellonuc.org.uk/index.php/recipes/514-white-loaf-instructions-printing-error

Tokneneng - http://www.eatwellonuc.org.uk/index.php/recipes/499-tokneneng

DIY Tomato Ketchup - http://www.eatwellonuc.org.uk/index.php/recipes/501-diy-tomato-ketchup

DIY Brown Sauce - http://www.eatwellonuc.org.uk/index.php/recipes/492-diy-brown-sauce-gluten-free
 

White Loaf - Instructions printing error

We followed the instruction on the Freee White Bread Flour package. We should have followed our instincts as we both thought at the time it was a bit odd using cold water. The loaf is OK but it would have risen much better if the water had been warm initially to activate the Yeast quicker.

Ingredients as they list them:-

2 Egg Whites
2 Tbsp of Sugar
1 Tsp of Salt
6 Tbsp of Oil
1 Tsp of Vinegar
425ml of Water (Should say warm!)
500g Free White Bread Flour
2 Tsp of Quick Yeast
Oil of the Tin

We've just sliced this and although we expected it to be dissapointingly heavy, it's actually a passable loaf. But warm water would have greatly improved the rise and we'd then probably have been doing a little happy dance in the kitchen!

 

This is a Korean dish which Sue slightly modified to suit the mini (Inner) Chicken fillets I found for £1.99.

Ingredients:-

175g of Chicken breast, cubed
3 Tbsp of Soy Sauce (Gluten free for us)
1 ½ Tbsp of Brown Sugar
1 Tbsp of Rice Wine Vinegar
70ml Lemonade ( Sue made her own with Soda Water and the juice of a Lemon…)
½ Tbsp of minced Garlic
1 Tsp of minced fresh Ginger
1 Tsp of Olive Oil
Ground Black Pepper

Method:-

(1) Combine the marinade ingredients in a bowl and mix well.
(2) Pour over the Chicken and marinade in the fridge for at least 4 hours.
(3) Add the Chicken to a hot frying pan with a little Oil, reserving most of the liquid.
(4) Sear the Chicken on all sides.
(5) Turn the heat down and stir occasionally until the Chicken is cooked.
(6) In a separate pan heat the remaining marinade and reduce over a medium heat.
(7) Serve over a bed of Rice and pour over the reduced marinade.

We garnished ours with sliced home pickled Radishes and Spring Onion. The pouring sauce was the Ximenia and Chilli Chutney we made the other day and we had the remaining Zucchini Noodles from the night before as a side. All pretty tasty!
 

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