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Onion Fest!
We’ve reached “O” in our “Vegetarian Alphabet” and realistically it had to be Onions. They are a staple here in the same way that we always try to have Potatoes in the draw.
We decided to be indecisive and go with a warm buffet sort of gig, with Onion Bhaji, Onion Rings and a Cheese and Onion Pasties.
Onion Bhaji
Onion Bhaji Ingredients:-
2 Onion roughly chopped
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
½ tsp Ground Cloves
½ tsp Ground Turmeric
Salt
Oil to fry
Method:-
(1) Mix all the ingredients into a stiff batter in a bowl.
(2) Deep fry at 170c until they float and the protruding Onion starts to brown.
(3) Remove and drain on Kitchen Paper.
Cheese and Onion Pastries
Pastry Ingredients:-
340g Plain Flour (Gluten free here)
2 tsp Xanthum Gum
220g Margarine
2 Eggs
2 tsp cold water
A pinch of Salt
Filling ingredients:-
Cooled mashed Potato
Wholegrain Mustard
Grated Cheese
Roughly Chopping Onion
You’ll also want a beaten Egg for an Egg wash.
Method:-
(1) Rub the Margarine and Salt into the Flour to form a crumb texture.
(2) Beat the Eggs and add the Water to them.
(3) Fork the Water and Egg into the Crumb mixture a little at a time.
(4) Use you hands to kneed into a dough.
(5) Set aside in the fridge for an hour wrapping in Cling Film.
(6) Mix the filling ingredients.
(7) Roll out the Pastry and use a small dish to cut circles.
(8) Stuff and crimp your Pasties and brush with an Egg wash, using Egg wash as a glue.
(9) Stab holes in the Pastry to let the steam out.
(10) Place in a preheated over at 180c and cook for 20 to 30 minutes until the pastry is golden brown.
(11) Remove from the oven and eat hot our preferably allow to cool.
Onion Rings
Onion Rings Ingredients:-
1 Large Onion, cut into rings
Self Raising Flour (Gluten free here)
Soda Water
Garlic Salt
Onion Salt
Black Pepper
Paprika
Method:-
(1) Mix the ingredients to make a sticky batter. Adjust with more Water or Flour for thickness.
(2) Dredge the Onion rings in Flour.
(3) Dunk in the batter and fry in small batches fry until until golden brown.
We served these with a Tomato and Onion dressed salad, an Onion and Gherkin salad and some dips and chips.
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- Written by Tony Carson
- Category: Recipes
We had a stab at Pork Parmo a few months ago, so it seems like time to un-classic the Teesside classic!
Ingredients:-
1 Chicken breat per person
Egg for an Egg wash
Seasoned Breadcrumbs (Gluten free in our case)
Italian style grated Cheese
For the Tomato sauce:-
1 tin of chopped Tomatoes
Onion Salt
Garlic Salt
Mixed Herbs
A dash of Cider Vinegar
To Dress:-
Grated Cheddar Cheese
Italian style grated Cheese
Dried Basil
Method:-
(1) Mix the Italian style grated Cheese into the Breadcrumbs and set aside.
(2) Beat the Egg to make an Egg wash.
(3) Coat the Chicken on both sides with Egg wash and then coat in Breadcrumbs on all sides.
(4) In a pan add all the Tomato sauce ingredients and simmer for 20 minutes.
(5) Fry the steaks on a medium heat on both sides until golden brown and cooked through.
(6) Spoon the Tomato sauce over each steak.
(7) Heat the grill.
(8) add lots of the grated Cheese and Basil mix over the Tomato sauce.
(9) Place under the grill until the Cheese has melted and crisped slightly.
We served ours with hand cut chips and a Cucumber salad.
- Details
- Written by Tony Carson
- Category: Recipes
Clearly we lived like kings in late December. We had a catering tray of goodie given which had found their way to a food bank but were only a day from their ‘End of life’ date. How Veal, Venison and Aberdeen Angus end up at a food bank is anybodies guess. But gift horses mouths are to be left well shut!
Ingredients:-
Aberdeen Angus Stewing Steak, cubed
Mushrooms, sliced
1 Onion, sliced
500ml of Beef Stock
Soy Sauce
Salt & Pepper
Pasty ( We used Gluten free ready rolled )
Oil to fry
Seasoned Flour
Corn Flour
1 Egg and Milk for an egg wash
Method:-
(1) Coat the meat in seasoned Flour and fry in a little Oil to brown on all sides.
(2) Remove the Meat and drain.
(3) Add the Onion and sautee.
(4) Add the Mushrooms and season to taste.
(5) Allow to soften for a couple of minutes.
(6) Add the Stock and Soy Sauce and stir well.
(7) Allow to simmer for a few minutes.
(8) Return the meat to the pan and stir in.
(9) Pre heat the oven to 180c.
(10) Beat the Egg and Milk together.
(11) If the sauce seems thin add a little Corn Flour to water and stir in to thicken.
(12) Transfer to a casserole disk and cover with pastry.
(13) Brush with the Egg wash and place in the oven.
(14) Cook until the Pastry is golden brown.
We served ours with mashed Potatoes and Peas. Very tasty indeed!
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- Written by Tony Carson
- Category: Recipes
We’re members of various food groups, I guess that’s no great surprise. But at this time of year they always full of question about what to do with leftover Turkey, Han, Chicken etc. Generally people buy and cook too much over the festive season and find themselves with lots of cooked meat in the fridge. This wasn’t the case here as we’d had a Chicken dinner the evening before and just had the usual amount left over. But for the second out of three meals from one Chicken this was a pleasant change and is also a great way to use up other excess cooked meats.
Ingredients:-
3 slices of bread per person (Gluten free for us)
Mayonnaise
Tomatoes, sliced
Salad
Bacon
Chicken, or other cooked and chilled meat.
Method:-
(1) Toast the bread.
(2) Grill or fry the Bacon.
(3) Freestyle layering your ingredients however you like.
(4) Sliced the sandwich from corner to corner.
(5) Drive a kebab skewer through the whole thing to hold it together.
We served outs with a little leftover hand cut Coleslaw and it was remarkably filling.
- Details
- Written by Tony Carson
- Category: Recipes
We don’t usually have Gammon / Ham as a whole joint is too much for us. But it’s Christmas and they were on offer! We had some with our Christmas Day buffet, this was Boxing days dinner and there’s loads left to make a massive Ham and Mushroom Pie with tomorrow.
I’m pretty sure nobody need a recipe for boiling Ham. We soaked it in a pan of water to get some of the Salt out overnight. Then popped it in the slow cooker for 5 hours.
Served with hand cut chips, Piccalilli, home made Coleslaw it was a tasty and simple dinner.
- Details
- Written by Tony Carson
- Category: Recipes
We have a friend who is very much a coastal forager and is now exploring the delights of Fungus foraging. There are a few fungi which are edible and really don’t have any toxic look-alikes. Wood Ears (Auricularia auricula-Judae) are one of these and a great starters foraged fungus. We had a donation yesterday and cobbled this stir-fry together to go with our Giant Toad In The Hole.
A cautionary note:- Wood Ears have a nasty habit of spitting quite dramatically when fried. Stand back! They also act as a flavour sponge, which is cool!
Ingredients:-
Sliced Wood Ears
Cavolo Nero, de-stemmed and sliced
Minced Ginger
Minced Garlic
Chiili Flakes
A Squeeze of Lemon juice
Oil to fry
Method:-
(1) Slice the Wood ears into strips.
(2) Add the Oil to a large frying pan or Wok.
(3) Fry and stir.
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