Details

Written by Tony Carson

Category: Recipes

Created: 29 November 2020

• Quick and Easy
• Fish
• Gluten Free
• Asian Recipes

Again the Sea Bass was given to us by a very generous friend (Who doesn’t wish to be named) and would certainly be out of our budget normally. Especially as it came from Booths originally, who make Waitrose look cheep!  But apart from the Spring Onions and Coriander we had everything else in – So this is what Sue created……

Ingredients:-

15g of Chinese Dried Mushrooms
40g Cornflour
1 Tbsp of Thai Fish Sauce
2 Tbsp of Soy Sauce
3 Tbsp of Brown Sugar
2 Tbsp of Lime Juice
2 Tbst of drained Capers
2 Garlic Cloves, thinly sliced
1 Red Chilli, finely chopped
6 Spring Onions, finely chopped
Coriander leaves to garnish
5 Cm piece of fresh Ginger, cut into matchsticks
4 Seas Bass Fillets
Oil to fry
Rice as a side, with a couple of Egg yokes
Salt & Pepper to season the raw fish

Method:-

(1) Soak the Mushrooms in hot water for 20 minutes.
(2) Drain and slice thinly. Reserve the water.
(3) Add 3 tbsp of the Mushroom water to 1 tbsp of Cornflour and mix well.
(4) Pour the remaining Mushroom water into a pan and add the Fish Sauce, Soy Sauce, Sugar, Lime Juice, Capers.
(5) Bring to the boil and then reduce the heat to a simmer.
(6) Add the Cornflour mixture and stir in.
(7) Simmer and stir for a minute until the sauce is smooth.
(8) Add the Oil to a large frying pan and heat to 190c.
(9) Season the Sea Bass on both sides and then coat in the remaining Cornflour.
(10) Plain the Sea Bass skin side down in the frying pan and fry for one minute.
(11) Turn over and fry for another minute.
(12) Place in a warm oven.
(13) Heat oil in a fresh frying pan and fry the Garlic, Chilli and Ginger over a low heat for a minute.
(14) Add the sliced Mushrooms and half of the chopped Spring Onions.
(15) Place the Sea Bass on a warmed plate, spoon over the sauce, add the fried mushroom mix over the Fish and garnish with the remaining Spring Onions and a little  Coriander.

We served ours with Egg Fried formed from an upturned ramekin, because if you’re going to do pretentious, you might as well do it right! This meal actually cost us next to nothing, took longer to type than cook and was one of the best meals we’ve had recently…...

Details

Written by Tony Carson

Category: Recipes

Created: 29 November 2020

• Experiments
• Gluten Free
• Lacto Fermented

We used fresh Ginger in a dish we cooked yesterday which set my fermenting mind in motion. We always have jars of fermented Garlic on hand, but Ginger? Oh why not…..

Ingredients:-

2 Hands of Ginger, roughly cut into lumps
2 heaped Table Spoons of Himalayan Salt
½ a litre of water.

Method:-

(1) Heat the water to dissolve the Salt and allow to cool to room temperature.
(2) Add the Ginger to a clip top jar.
(3) Pour the brine in so that the Ginger is covered.
(4) Seal the jar and allow to ferment. Fermentation will start in a couple of days. Allow it to ferment out and it will store for months.

We’re discovered that the fresh Ginger in our recipe last night was really good for Sue’s digestive issues. So hopefully a pickled version will work equally well. This brine was nearer to the 3% rather than the usual 2% salinity. I’m expecting quite a vigorous / violent fermentation as there’s lots of sugars in the root…..

Details

Written by Tony Carson

Category: Recipes

Created: 29 November 2020

• Takes a bit of time
• Left Overs
• Gluten Free

We took advantage of a ½ price offer on Pork Shoulder a few days ago. Even the smallest joint was a bit too much for us in one meal. So we had probably about 400g of cooked shoulder in the fridge. So an old kitchen trick from our time at The Inn on The Green came into play. We often had bits and bobs left from the Sunday Carvery and the best way to deal with previously cooked Pork is to basically cook it to death in a sauce and run a fork though it. You’ve got DIY pulled Pork and it’s made from waste effectively. Works really well on a burger!

Ingredients:-

Chilled previously cooked Pork Shoulder
1l of Beef stock
Tomato Puree
Tomato Sauce Jurk Sauce

Method:-

We used a pressure cooker, but you can do this in a covered pan with ease.

Pan Method:-

(1) Submerge the cooked Pork in the Stock and bring up to the boil.
(2) Reduce to a simmer and cook for several hours until the meal starts to fall apart. Top up with water as required.

Pressure Cooker Method:-

(1) Add the Stock and Pork to the pressure cooker and seal the lid.
(2) Set the Pressure Cooker for ‘Stew’ and power it up.
(3) The cooking time will be about 30 minutes, but just add time if required.

Combining the Sauce:-

(1) Drain the Pork.
(2) Using a couple of forks strip it into shreds.
(3) Set aside any fatty bits or gristle. (If you don’t already have one a Cat or Dog are cool accessories at this stage! But remember you keep them for life!!!!)
(4) In a large bowl mix in the sauces with the hot pulled Pork.

Sue isn’t overly keen on pre-made BBQ Sauce, but this was as near as you’re likely to get flavour wise and it was really good in our burgers.

Details

Written by Tony Carson

Category: Recipes

Created: 29 November 2020

• Sides
• Experiments
• Lacto Fermented
• Sauces

I’m not sure of the origins of Yorkshire Salad and I think it’s more of a South Yorkshire gig. But I've been aware of several version over the years.

When I ran The New Inn many moons ago we used to put nibbles out of Sunday mornings. The chaps would pile in and slam several pints while there long suffering wives cooked Sunday dinner. Again a South Yorkshire gig imported with the miners to the Selby area, I supsect. One Sunday one of our regulars asked if I could put together a Yorkshire Salad the following Sunday. So I did. Sliced white Onion, lumps of Cucumber and lots of Malt Vinegar. It went down really well but their favourite version had fresh mint in it. So Mint was adopted and the Yorkshire Salad took up a regular slot on the bar between the cubed Cheese and the Black Pudding.

Well this is the beginning of my take on it. Lacto-Fermented Yorkshire Salad – No Less!

Ingredients:-

2 White Onions, chopped
1 Cucumber, sliced and quartered
A handful of fresh Mint
4 heaped Table Spoons of Himalayan Salt
1 litre of water.

Method:-

(1) Heat the water to dissolve the Salt and allow to cool to room temperature.
(2) Add all the ingredients to a clip top jar.
(3) Pour the brine in so that everything is covered.
(4) Seal the jar and allow to ferment. Fermentation will start in a couple of days.

Their is actually quite a good amount of natural sugars in the Onion, so after a month or so your will end up with quite a ‘Tangy’ acidity. Traditionally this was served as a side with the Yorkshire Puddings and Gravy as a first course on Sunday. But the ingredients and acidity will go really well as a side for a hot Curry dish. We’ll keep you posted…..