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“Scampy” and Chips.
OK these were actually Argentinian Prawns not our native Langoustines, but they worked equally well. We seem to fail at anything simple even “Scampy” and chips has two possibilities – Battered or Breaded. So we did both!
Breaded Coating.
Ingredients:-
Buttermilk
Gluten free Flour
Gluten free Bread, wuzzed into crumbs
Garlic Salt
Onion Salt
Turmeric
Method:-
(1) Remove the shells from the Prawns.
(2) Soak in Buttermilk for an hour.
(3) Mix the Bread crumbs, Garlic & Onion Salt and Turmeric.
(4) Dredge each Prawn in Flour, dip in Buttermilk and then dredge in the Bread crumbs.
(5) Fry in small batches.
(6) Drain on kitchen paper and serve.
Battered Coating.
Ingredients:-
Soda Water
Gluten free Flour
1 Egg
Garlic Salt
Onion Salt
Turmeric
Method:-
(1) Remove the shells from the Prawns.
(2) Soak in Buttermilk for an hour.
(3) Make a thick batter with Flour, Soda Water, the Egg, Garlic & Onion Salt and Turmeric.
(4) Dredge the Prawns in Flour and dunk in the Butter.
(5) Fry in small batches.
(6) Drain on kitchen paper and serve.
Normally these would have broken our budget but intermittently our local supermarket have a 50% “Fish Friday” offer so I scooped up two packs of giant Prawns and a pack of Squid rings for £5. We don’t possess any yellow 1980’s plastic baskets (I wonder if they are still a thing?!) so we just served up in bowls…...
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- Written by Tony Carson
- Category: Recipes
A quick explanation might help. We had planned to make a Pizza last night. We do them in a giant Yorkshire Pudding on occasions. But thought we’d have a go at our own Gluten free Pizza base. So I dug out the loaf recipe I used a while ago and halved the quantities. Half a loaf in a tin should make a good deep crust Pizza base, right? Actually no. What I made was a giant bread bun. So we’ll be having a ‘Monster Burger’ this evening then!!!!
Ingredients:-
2 Egg whites
4 1/2 tbsp Olive Oil
1 tsp Distilled Vinegar
2 tbsp Sugar
1 tsp SaltIngredients:-
425ml Water
500g Gluten free White Bread Flour
2 tsp Quick Yeast
Method:-
(1) Put the egg whites , half of the oil, vinegar, sugar, salt and water into a bowl and whisk together.
(2) Add the flour and yeast, mixing to a smooth, thick batter.
(3) Drizzle the remaining oil over the sticky batter/dough and turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass.
(4) Tip the dough into an oiled tin and smooth the top.
(5) Loosely cover with oiled cling film and leave until the dough has doubled in size.
(6) Pre-heat the oven to 220c
(7) Bake in the pre-heated oven for 45-55 minutes.
So back to plan B it was and Giant Yorkshire Pudding Pizza. Which was really good, if a little later than planned! Lots to snack on during the day…..
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- Written by Tony Carson
- Category: Recipes
Clearly Veal will need a new Tag on our website. It’s certainly not something we would normally be able to afford to squeeze into our food budget. But we have a very generous friend who gave us quite a selection of meat and diced Veal was amongst it. So Sue thought it needed a bit of a special recipe – This certainly didn’t disappoint….
If you can’t get your hands on Veal without selling your children into slavery, you could use diced Beef.
Ingredients:-
1 Onion, finely chopped
3 Celery sticks, finely chopped
2 Carrots, finely chopped
200ml or Red Wine
Veal, finely diced
2 / 3 Springs of fresh Thyme
1 Head of Garlic, broken into cloves and peeled
2 Bay leaves
1 Tbsp of Tomato Puree
3 Tomatoes, roughly chopped
1 Large Potato, thinly sliced
300g Blue Stilton, crumbled
200ml Water
4 Mushrooms, sliced
Puff Pastry (Gluten free for us)
1 Egg for an Egg wash
Oil
Method:-
(1) Fry the Onions, Celery and Carrots in a little Oil until softened and season with Salt & Pepper.
(2) Add the Wine and simmer for 10 minutes.
(3) Add the diced Veal and stir until fully coated.
(4) Add the remaining ingredients except the Potatoes and Stilton.
(5) Simmer gently for 1 to 1 ½ hours adding more water if required.
(6) Line an oven proof dish or casserole with Pastry.
(7) Add a layer of thinly sliced Potato to the bottom.
(8) Crumble half of the Cheese over the Potatoes.
(9) Spoon the Pie filling in.
(10) Add a second layer of sliced Potatoes and crumble the remaining cheese over them.
(11) Add the Pie crust and decorate, if you’re feeling arty.
(12) Brush with beaten Egg.
(13) Pop in a pre-heated oven at 180c and cook until the pastry has browned.
We had chips, peas and a mushroom sauce. But go steady on the sides as this is a very rich Pie!
- Details
- Written by Tony Carson
- Category: Recipes
Back to a bit of a classic really. We don’t often have flaky Fish, in fact I think this is the first time in over four years. But we were kindly given some Cod and decided to do Cod, Chips Peas and DIY Tartar (Style) Sauce.
The Batter for the Fish was a variant of the Soda Water Tempura we’ve been tinkering with recently:-
Ingredients:-
Soda Water
Self Raising Flour (Gluten free for us)
Salt & Pepper
Ground Turmeric
The Turmeric doesn’t add a great deal to the taste, but it does give an appealing golden brown colour to the batter once it has been fried.
Sue’s Take on Tartar Sauce might not be traditional as such, but it really worked and we had the ingredients in the cupboard.
Ingredients:-
Mayonnaise
Whole grain Mustard
Gherkins, very finely chopped
Capers, finely sliced
Lemon Juice
Fresh ground Black Pepper
Method:-
(1) Mix it up.
(2) Dip things in it….
Quick, easy and very tasty. There’s not even a lot of washing up to deal with – Bonus!
- Details
- Written by Tony Carson
- Category: Recipes
Unfortunately Lactose intolerance has become an issue for Sue. She’s OK with harder Cheeses, but we’re trying to avoid Cream in sauces as it causes her discomfort for a couple of days afterwards. So this is her alternative Mushroom Sauce for steaks etc. which was really good. We actually use Margarine instead of Butter here anyway.
Ingredients:-
2 Shallots, finely sliced
4 Chestnut Mushrooms, finely sliced
Home made Garlic Butter
1 Tbsp Flour (Gluten free here)
400ml Beef Stock
Salt & Pepper
Soy Sauce
Dijon Mustard
Oil
Method:-
(1) Sauté the Shallots in Garlic Butter and a little Oil until softened.
(2) Add the Mushrooms and season with Salt & Pepper.
(3) Stir in the Flour and then add the Beef Stock.
(4) Allow to simmer for 5 minutes.
(5) Add a dash of Soy Sauce and a teaspoon of Dijon Mustard and stir while simmering for a further 5 minutes.
(6) Just before serving add a knob of Butter and stir in to add a glaze to the sauce.
- Details
- Written by Tony Carson
- Category: Recipes
Some folk like to go to McWimpy or Whopper King for their Chicken Poppers / Nuggets. We’d rather cook them at home and know what’s in them. Both Sue and I have done our time it those sorts of restaurants. But really it’s so easy and quick…..
Ingredients:-
Chicken Breast cut into 2Cm cubes
Soda Water
Self Raising Flour (Gluten free for us)
Garlic Salt
Ground Cloves
Ground Turmeric
Method:-
(1) Mix the dry ingredients with enough Soda Water to make a stiff batter.
(2) In a bowl with a little extra Flour coat the Chicken so that the batter will stick better.
(3) Heat a fryer to 180c.
(4) Coat small batches of Chicken pieces and fry until golden brown. If you have a kitchen probe you are looking for 75c in the middle.
(5) Drain on kitchen paper before serving.
We served ours with hand cut chips and home made Coleslaw. A little fresh Parsley added a bit of colour.
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