Details

Written by Tony Carson

Category: Recipes

Created: 12 February 2021

• Pork Shoulder
• Kidney Beans

Many moons ago I went to a Mexican restaurant and had Pork and Pinto Beans. This was absolutely and completely different! But tasty all the same.  It’s a cross between two recipes I found on-line and slightly modified to incorporate what we had available. Please note this thing grows…. This would easily have fed four adults and we have a hearty portion for another meal.

The Pork shoulder had the infamous Yellow Sticker on it. I simply chopped half of the joint off, discarded the rind cubed it.

Ingredients:-

1Kg of Pork Shoulder, cut into large cubes
Plain Flour (Gluten free for us)
1 Tin of Kidney Beans
1 Tin of Haricot Beans
1 Tin of chopped Tomatoes
Tomato Puree
2 Onions, roughly chopped
2 Clove of Garlic, minced
500Ml of Beef Stock
Hot Chilli powder
Smoked Paprika
Salt & Black Pepper
Oil to fry

Method:-

(1) Mix Hot Chilli powder and Flour.
(2) Coat the Pork pieces in the Flour mix and fry to brown in batches then set aside.
(3) Fry the Onion and add the Garlic.
(4) Drain the Beans and add to a large casserole dish.
(5) Add the chopped Tomatoes, Tomato Puree, Pork, Onion & Garlic, Stock.
(6) Season well with Chilli, Paprika, Salt and Pepper.
(7) Give everything a good stir and place in the oven at 180c.
(8) Stir occasionally and cook uncovered for 2 to 2 ½ hours until the Pork is tender.

We considered serving over boiled Rice, but it really didn’t need it. So instead we had Tortilla chips to dip.

Details

Written by Tony Carson

Category: Recipes

Created: 08 February 2021

• Quick and Easy
• Sides
• Season Vegetables
• Vegan
• Vegetarian
• Indian Recipes

The foundation of last nights meal were some Chicken Thighs. We had some DIY Curry sauce in the freezer, some DIY Gluten free Naan bread and some discounted Asparagus which was starting to go a bit bendy.

Asparagus & Onion Bhaji? Well it might not be exactly traditional, do we look like we care?

Ingredients:-

Gram Flour
Hot ground Chilli
Ground Cloves
Garlic Salt
Baking Powder
Turmeric

Method:-

(1) Chop your Onions and Asparagus roughly.
(2) Heat a fryer to 170c.
(3) Mix the dry ingredients with just enough water to make a stiff batter and allow to stand for 10 minutes.
(4) Mix the Asparagus & Onion into the batter and add a little extra Gram Flour if the mixture doesn’t seem to be firm enough.
(5) Spoon large two dollops into the hot Oil and shake to free from the basket.
(6) Fry until just browned in botches initially and drain on kitchen paper.
(7) Fly in batches until you’ve run out of mixture.
(8) Re-fry when you are ready to serve, until the Bhaji are crisp but not too browned.

We had a very small amount of Gram Flour left so instead of keeping it I made a sizeable batch. The leftovers are in the freezer for the next Curry night. No we didn’t eat them all in one sitting!

 

Details

Written by Tony Carson

Category: Recipes

Created: 07 February 2021

• Season Vegetables
• Gluten Free
• Pork Chop

Here we go again folks, it’s recipe mangling time! We had a little Tomato based sauce left from Thursday nights Squid adventures and a couple of slices of Edam from a monster burger in the fridge. Initially I intended to buy a couple of Pork chops. But there was a bit of Loin on discount so I butchered it. Four very thick chops for less than a pound each….

Ingredients:-

1 Thick Pork chop per person
Bread crumbs (Gluten free in our case)
A bag of Worchester Sauce crisps, smashed up (Just go with!)
2 Eggs, beaten
Plain Flour
Tomato based sauce
Cheese slices
Mixed Herbs
Oil to fry

Method:-

(1) Mix the Bread crumbs and crisps together in a bowl.
(2) Coat the chops in Flour and then dunk in the beaten Egg.
(3) Dredge in the crumb and crisp coating.
(4) Fry the coated chops in both side over a medium heat until the coating is lightly browned.
(5) Add a layer of Tomato based sauce and then the sliced Cheese.
(6) Sprinkle with mixed Herbs and place under the grill.
(7) Grill until the Cheese has melted.

For some strange reason Asparagus is really cheap at the moment so we had a bit of a treat, with Bacon wrapped Asparagus. Vine Tomatoes for a but of colour and some chunky chips. Sorted!

Details

Written by Tony Carson

Category: Recipes

Created: 06 February 2021

• Quick and Easy
• Fish
• Gluten Free

There was a 3 for 1 offer on seafood at the local supermarket a while ago. The baby Squid were part of my haul. So a very ‘Made Up’ stuffed Squid gig was created!

Ingredients:-

Stuffed Squid

Rice
Capers
The juice of a Lemon
1 Onion, finely chopped
Chorizo, finely chopped
Garlic Salt
Oil to fry
Turmeric
Olive Oil


Method:-

(1) Boil a small amount of Rice sufficient to make the major part of your stuffing. Drain and set aside to cool.
(2) Gently fry the Onion and Chorizo and add the Garlic Salt.
(3) Add mix all the ingredients except the Turmeric and Olive Oil in a bowl to create your stuffing.
(4) Stuff the Squid Bodies and use a Cocktail stick the close the open end.
(5) Mix the Turmeric and Olive Oil and brush over the outsides.
(6) Place under the grill and grill on both sides until the Squid is just cooked.

Ingredients:-

Battered Squid Heads!:-

Gram Flour
Salt & Pepper
1 Egg, beaten
Chilli Flakes

Method:-

(1) Mix the ingredients with enough water to make a stiff batter.
(2) Coat each head and deep fry until they pop up in the oil.
(3) Remove and drain on kitchen paper.

Sue made a stir-fry with Bok Choy, Red Peppers and Spring Onions. With a Tomato based sauce to drizzle and served over Rice Noodles this was a really tasty dinner. OK not everybody would want the deep fry heads staring at them, but we’re not squeamish like that!