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Chilli and Lime slow roasted Turkey Drummer
A bit of a different take on an old favourite yesterday. To add a bit of citrus zest Sue grated and squeezed a Lime over the drummer with the usual Chilli flakes. The thigh and drummer packs are usually crabbed for the freezer when they are on offer as we easily make three meals out of them. There is very little waste compared with a Chicken for example. The only fiddly bit is extracting the Quills from the drummer which are actually the tendons.
Ingredients:-
1 Turkey drummer
The zest and juice of a Lime
2 Onions
2 Gloves of Garlic
Dried Basil
Chilli flakes
Salt & Pepper
Oil
Method:-
(1) Slice the Onions to line the bottom of an over tray and add a little oil.
(2) Grate the Garlic and sprinkle over the Onions.
(3) Place the drummer over the Onion and Garlic and zest and squeeze the Lime over the top. Pop the rind in with the Onions for an additional citrus kick.
(4) Sprinkle with Chilli flakes, dried Basil, salt & Pepper and drizzle with a little oil.
(5) Cover in foil and place in a pre-heated over at 170C
(6) Gently roast until the meat is beginning to fall off the bone.
(7) Set aside to rest until the meat is cool enough to handle.
(8) By running I fork through the meat at the narrow end you will be able to find the quills easily and pull them free of the meat by hand.
We had Gluten free Yorkshire puddings, Onion gravy, Carrots, New Potatoes and crispy deep fried Kale with ours. The Lime certainly adds a notable citrus kick which was very tasty.
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- Written by Tony Carson
- Category: Recipes
There’s an offer on British Pork at the local Supermarket at the moment. So a whole Pork Fillet cost a little over £2. We had a few bits & Bobs in the fridge which needed using up including some Polish Paté. So here’s our take on Pork Fillet Wellington.
Ingredients:-
A whole Pork Fillet
200g of Mushroom Paté
100g of sliced Chorizo
4 Medium Mushrooms, chopped
½ a Red Onion, chopped finely
Puff Pasty (Gluten free Just Roll here – Lazy I know!)
Oil to fry
Salt & Pepper
1 Egg beaten for an Egg wash
Method:-
(1) Sauté the Onion in a frying pan with a little Oil and add the Mushrooms.
(2) Set aside to cool.
(3) Sear the Fillet on all side to brown slightly and set aside.
(4) When both are cool spread the Pastry out on a board cover in kitchen parchment.
(5) layer the Chorizo over the Pastry allowing space on all side so you can stick the Pastry parcel together.
(6) Spread the Paté over the Chorizo in a generous layer.
(7) Spread the Sautéed Mushrooms and Onion over the Paté in an even layer.
(8) Place the Fillet in the middle of the Pastry and lifting one edge of the Pastry roll to make a cylindrical parcel.
(9) Fold the ends of the parcel in and seal all the edges with Egg wash.
(10) Pre heat the oven to 180c.
(11) Brush all the visible Pastry with Egg wash.
(12) Use the parchment to lift the parcel onto an oven tray.
(13) Place in the oven and cook for 30 minutes until the pastry is browned.
(14) Remove from the oven and allow to rest for a further 10 minutes. The Fillet will continue to slowly cook.
(15) With a sharp knife slice diagonally into thick slices and plate up.
We served ours with a Red Wine Jus, made with a Red Wine Stock Pot and seasonal vegetables. Quite a treat and well within budget as it lasted us for two meals.
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- Written by Tony Carson
- Category: Recipes
We’ve reached the end of our Vegetarian Alphabet experiment. It’s been fun, but we’re happy to move on now….. So - “Z” was “Zucchini Noodles”
Ingredients:-
2 Large Courgettes ( Zucchini )
½ a Red Onion, finely Sliced
2 Spring Onions, sliced
6 Cherry Tomatoes, halved
2 Cloves of Garlic, minced
1/ a Lemon
A dash of Soy Sauce
6 to 8 Basil Leaves
Olive Oil
Grated Italian style hard Cheese to garnish
Salt & Pepper
Method:-
(1) With a Potato peeler shave the Courgettes into ribbons and then cut into NoodlesThe strong Mediterranean and Basil flavours made this fresh and reminiscent of a very chunky Basil Pesto. A really tasty side.
(2) Place in a bowl and sprinkle with Salt to release the water.
(3) Leave for 30 minutes and then dry on Kitchen Paper.
(4) In a pan add the Olive Oil and from the Onion until translucent.
(5) Add the Garlic, Soy Sauce and season with Salt & Pepper.
(6) Add the Spring Onions, Tomatoes and Basil Leaves.
(7) Stir for a few Minutes.
(8) Add the Noodles and stir gently with tongs.
(9) Add a squeeze of Lemon and garnish with the grated Cheese.
The strong Mediterranean and Basil flavours made this fresh and reminiscent of a very chunky Basil Pesto. A really tasty side.
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- Written by Tony Carson
- Category: Recipes
For “Y” in our Vegetarian Alphabet it would be wrong not to include our universal soldier Gluten from Yorkshire Pudding recipe.
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 210c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.
We use this recipe for Yorkshire Puddings with roast dinners. We also use it as a Pizza base and quite often we load a whole roast dinner in one, with lots of Gravy!
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- Written by Tony Carson
- Category: Recipes
“X” in any of our Alphabet gigs is always a bit of a challenge. But with a good deal of artist license this is a good as it get for our Vegetarian Alphabet – Ximenia and Chilli Chutney.
Ximenia is an Indian fruiting bush which is distantly related to the Prunus tress. So a bit like a Plum. They are described as similar to a Greengage. Well clearly York is not the most likely place to find them and Greengages are out of season. So I just substituted Plums!!!! (Read as – I cheated considerably….)
Ingredients:-
1 Punnet of Plums. Or indeed Ximenia if you know where to get some!
3 Red Chillies
250g of Sugar
1 Tsp of Salt
300ml of Distilled Vinegar.
Method:-
(1) Cut the fruits and remove the stones.
(2) Pop everything in a large pan and bring to the boil.
(3) Reduce the heat and simmer until everything is well cooked and the volume has reduced by a half.
(4) Use a hand blender if you want a smooth Chutney.
(5) Allow to cool and then pour into a seal-able jar.
According to the recipe this improves with age, but it’s pretty powerful already.
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- Written by Tony Carson
- Category: Recipes
“W” in our Vegetarian Alphabet… OK we’ve had to bend the rules a little as our Mushrooms weren’t actually foraged as it the wrong time of year for most of them. But you get the idea I hope?
Today’s bit of useless information. Auricularia auricula-judae go by many common names. As you can see by their Latin name “Wood Ears” is one of the more polite versions. “Jews Ears” is the older and now generally redundant version. Legend has it that Judas Iscariot hung himself from an Elder Tree after betraying Jesus. The Elder is the favoured host species, so the similarity to ears and legend combined to give this interesting like Fungus it’s name. In fact there’s likely to be very little truth in this particular legend as Elder prefer colder and wetter conditions, also the wood if very brittle and doesn’t support much weight before snapping. But who am I to question an good myth?!
Ingredients:-
Wild Mushrooms (We had a pack of dried Auricularia auricula-judae from the local Chinese Supermarket and a pick of Woodland Mushrooms from the Supermarket)
Vegetable Stock
1 Large Onion, finely chopped
3 Cloves of Garlic, minced
Risotto Rice
A Small (125ml) bottle of White Wine
Butter (Or Margarine)
Fresh Parsley to garnish
Grated Italian style Cheese
Lemon Juice
Salt & Pepper to season
Olive Oil
Dried Thyme
Method:-
(1) If you are using dried Mushrooms rehydrate them according to the instructions.
(2) Fry the Mushrooms in Butter or Margarine and set aside.
(3) Add more Butter (Margarine) and Olive Oil to the frying pan.
(4) Gently fry the Onions until they are translucent.
(5) Add the Rice dry and stir it to coat.
(6) Add the Wine and simmer to reduce whilst stirring regularly.
(7) Add the Garlic and Thyme.
(8) Add the Stock little by little stirring continuously.
(9) Once to liquid has been absorbed add the Mushrooms and stir well.
(10) Just before serving stir in the Italian Style grated Cheese.
(11) Season with Salt & Pepper to taste.
(12) Plate up and squeeze a little Lemon juice over and garnish with fresh Parsley.
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