Details

Written by Tony Carson

Category: Recipes

Created: 03 January 2021

• Sides
• Gluten Free

OK so these Stuffing Balls might be a bit conceited, they can’t help it I guess….. There are some recipes and sides which Sue continues to revisit and improve, these are usually better replacements for their Gluten containing counterparts. Stuffing balls are on the list.

When we had our Seafood Fest a couple of nights ago we soaked too many Chickpeas so in the food processor they went!

Ingredients:-

3 Sliced of Gluten free bread, wuzzed up
1 Cup (Mug) of Chickpeas, soaked, boiled and drained
1 Onion, finely diced
The Zest of a Lemon
Margarine
1 Egg
Dried Parsley
Dried Sage
Dried Rosemary
Dried Thyme
Salt & Petter

Method:-

(1) Sautee the Onions in a little Margarine.
(2) Add the dried Herbs.
(3) Simmer for 10 minutes
(3) Wuzz the Chickpeas and Bread together.
(4) Mix the Onions, Lemon Zest in with the Bread crumbs and Chickpeas in a mixing bowl.
(5) Season with Salt & Pepper and mix well.
(6) Allow to cool and then mix in the Egg.
(7) Form into balls and pop in the oven with your roast spuds etc.
(8) After 10 minutes brush with the remaining Margarine from the pan and cook for a further 10 minutes to brown.

This made quite a large batch of Stuffing Balls some of which we had with our roast Chicken dinner. The remaining ones are in the fridge, but they won’t last long as they are really good cold…..

Details

Written by Tony Carson

Category: Recipes

Created: 02 January 2021

• Quick and Easy
• Sea Food
• Gluten Free

We’ve had very modest meats over the Christmas period so we allowed ourselves a bit of a budget breaking treat for New Years Day. The Pasta is actually Rice Noodles, from the Chinese Supermarket, but we won’t tell if you don’t!

Ingredients:-

1 Red Pepper – Char grilled under the grill,  skinned and chopped
A handful of fresh Parsley, roughly chopped
1 Red Chilli, chopped
2 Cloves of Garlic, mincedIngredients:-
Mixed Seafood (Prawns, Mussels and White Clams in ours)
Chorizo, thinly cubed
Chickpeas, soaked oven night and then boiled
The juice and zest of a Lemon
1 Lemon quartered, to garnish
Mushrooms, finely sliced
Olive Oil
1 medium Onion, finely sliced
2 Spring Onions, chopped
Rice Noodles

Method:-

(1) Fry the Onion and Garlic to soften.Method:-
(2) Boil your Seafood two pans of water. One for the Seafood and one for the Noodles.
(3) Add the Chilli, Chorizo and Chickpeas and fry for a minute or two.
(4) Add the Seafood to a pan of boiling water and allow the water to return to the boil for a minute.
(5) In the frying pan add the Red Pepper, half of the Spring Onion and Mushroom.
(6) Add the Noodles to the remaining pan of boiling water and allow to soften. Remove and drain.
(7) Drain your Seafood and stir into the frying pan (Or Wog) if you have one.
(8) Plate the Noodles in a sort of nest style.
(9) Add the Seafood etc. and a good amount od cooking juices.
(10) Squeeze the Lemon over the top and dress with the Lemon zest, Parsley and remaining Spring Onions.
(11) Garnish with a Lemon quarter.

Seafood and Chorizo work really well together and considering that this was quite a sizeable portion we both polished it off last night!

Details

Written by Tony Carson

Category: Recipes

Created: 31 December 2020

• Sausage
• Season Vegetables
• Gluten Free

This was actually much more tasty than it looks! When I worked in the butchers we had an older chap who regularly asked if we could do Tomato Sausages. Unfortunately the seasoning mix wasn’t available from Dalziel’s our supplier. But I do remember them from my childhood. So time to play with food! We also had a Broccoli which was beginning to look a bit sad in the fridge…...

Tomato Sausage ‘Pigs in blankets’ Sausage Rolls

Ingredients:-

6 Plain Pork Sausages, removed from their skins
½ a tube of Tomato Puree
6 Rashers of Bacon
Gluten free puff pastry
1 Egg, beaten

Method:-

(1) Mix the Tomato Puree and the Sausage meat in a bowl.
(2) Form back into Sausage shape by hand.
(3) Wrap a rasher of Bacon around each one.
(4) Preheat the oven to 180c
(5) Wrap in Pasty and brush with Egg.
(6) Pop them in the oven and cook until the Pastry is golden brown ( Do not leave them in too long like I did!)

Broccoli Bhaji

Ingredients:-

1 Head of Broccoli, roughly cut
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
½ tsp Turmeric
½ tsp of Garlic Salt
Oil to fry

Method:-

(1) Mix the dry ingredients with enough water to make a think batter.
(2) Coat the cut Broccoli pieces.
(3) Fry in batches until they are golden brown.
(4) Dried on kitchen paper before serving.

We served ours with a few hand cut chips, home made coleslaw and a but of Basil for colour. But it was still quite brown looking to be fair!

Details

Written by Tony Carson

Category: Recipes

Created: 30 December 2020

• Quick and Easy
• Fish
• Gluten Free

We had some Cod fillets a few days ago and decided do something a bit special for us. Breaded Fish is a given for most folk, but for Sue it’s a ‘Forbidden fruit’. The bread coating is clearly loaded with Gluten and would make her very ill. So we made our own version with a DIY ‘Tartar’ sauce to boot!

Ingredients:-

2 Eggs, beaten
4 slices of Gluten free Bread, wuzzed in the food processor
Gluten free flour
Salt and Petter

Method:-

(1) Season the Bread crumbs with Salt and Pepper and mix well.
(2) Dunk the fish in the Egg wash.
(3) Dredge in Flour.
(4) Re-coat with Egg wash.
(5) Dredge in the Bread crumbs to coat evenly.
(6) Place on a foiled tray in the Oven at 180c and cook until the coating is golden brown.

‘Tartat’ style Sauce.

Ingredients:-

Gherkins, finely chopped
Capers, halved
Mayonnaise
A squeeze of Lemon juice

Method:-

(1) Mix in a bowl and transfer to a ramekin. Simple as that!

We dressed the Fish with sliced Spring Onions, Parsley from the planter and a slice on Lemon. Served with hand cut chips and peas this was a bit of a ‘Pub Classic’ treat!