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Kazakhstan Meets Kyrgyzstan - Shurpa / Boso Langman
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- Written by Tony Carson
- Category: Recipes
Using a dodgy translation service to make something sound appealing. That’s a very old restaurant trick. But read on folks…..
We had quite a few stir-fry ingredients in as we made a stir-fry with the remaining Yellow Sticker Chicken the other day. But also loitering in the darker recesses of the freezer was a large pack of diced Pigs Heart, which cost us £1.24. Yes Pigs Heart! Well that my Vegan and Vegetarian friends gone then. Sorry….
Ingredients:-
Diced Pigs Heart
Milk
Soda Water
Self raising Flour (Gluten free for us)
Turmeric
Freshly ground Black Pepper
Garlic Salt
Onion Salt
Method:-
(1) Soak the Pigs Heat in Milk in the fridge for a couple of hours.
(2) Drain and dry on kitchen paper.
(3) Pre-heat the fryer to 180c.
(4) Mix a very think batter with the flour, seasonings and Soda Water.
(5) Add the Heart to the batter and make sure it is all well coated.
(6) Using a large kitchen spoon scoop spoonfuls of the battered Heart and drop them into the Oil. It’s a good idea to remove the basted so they don’t stick.
(7) When they rise to the surface turn them over a couple of times until the batter is golden brown on all sides.
(8) Remove each batch and drain on kitchen paper.
For those who have a dislike of all things offal (I used to be in that camp myself) just stick with the fancy French name…. You will be pleasantly surprised! We served ours over stir-fry vegetables, Potato croutons, Smoked Lithuanian Sausage bites and dressed with home brewed Kimchi!
- Details
- Written by Tony Carson
- Category: Recipes
We actually had a Sunday Dinner on a Sunday – It’s a bit of an oddity here, we often end up eating a roast on Tuesdays or Wednesday. But this enormous Chicken was on special offer, so why not?
Everything was sat on a giant Gluten free Sage & Rosemary Yorkshire Pudding – The recipe is here
But the star of the show last night was the Kale - Red Cabbage and Coriander. We did a bit of filming last week and needed some fresh Coriander as a garnish. We have a Polish Deli just around the corner where I can get a hearty bunch for £1.50. So it will be featuring in our meals for the next few days.
Ingredients:-
Spirit Vinegar
Red Cabbage, sliced
Kale, chopped
Coriander, sliced
Black Pepper
Oion Salt
Garlic Salt
Oil
Method:-
(1) Add the sliced Red Cabbage to the Vinegar. The acidity keeps the colour vibrant.
(2) Heat the Oil in a Wok or large frying pan.
(3) Fry the Cabbage and Kale initially.
(4) Stir and season with the Garlic Salt, Onion Salt and Pepper.
(5) Stir in the Coriander.
A quick easy and really tasty addition to a Sunday Dinner with loads of colour.
- Details
- Written by Tony Carson
- Category: Recipes
As part of the filming we did last week we took up the challenge to produce a three course meal for around our usual daily budget. We normally just have one large main course each and pick at leftovers.
So although nobody will be interested in me typing up yet another stir-fry recipe. I thought it might be fun to let you into a little secret we discovered. There are quite a few starch based dry goods with will behave like Popadums if you throw them into your deep fat fryer. One of our favourites are Glass Rice Noodles from the local Asian Supermarket. They added a bit of visual interest and crunch, but also bulked the dish out for a few pence.
Method:-
(1) Pre-heat the fryer to 170c.
(2) Once the Oil is hot test your noddles by throwing a short length in. If it puffs and pops up dramatically all is good.
(3) Fry small batches and drain over kitchen paper.
(4) Use to dress the top of Asian dishes and sprinkle with a little Paprika for colour.
- Details
- Written by Tony Carson
- Category: Recipes
We found some Shaggy Ink Caps very close to home this morning, so there’s a Crustini in there somewhere!
Ingredients:-
5 Large Shaggy Ink Caps, sliced
4 Slices of (Gluten free ) Sour Dough Bread which was FOC as it was at the end of it’s life!
200ml Chicken Stock
2 Cloves of Lacto - Fermented Garlic, minced (Home Brewed!)
1 Small Onion, finely diced
Home Grown Basil, chopped
A squeeze of Lemon
Salt & Pepper
Grated mature Cheddar
Home grown Parsley to garnish
Oil
Method:-
(1) Saute the Onions in a little Oil for a couple of minutes and then add the Garlic.
(2) Season with Salt & Pepper.
(3) Add the Chicken Stock.
(4) Add the foraged Mushrooms.
(5) Simmer for a couple of minutes.
(6) Add the Basil.
(7) Coat the sliced Sour Dough bread in a little Oil.
(8) Griddle on both sides until browned.
(9) Sprinkle a layer of Cheese over each slice.
(10) Layer Mushroom mix over the Cheese.
(11) Add a final sprinkle of Cheese over the Mushrooms.
(12) Grill until Brown.
(13) Garnish with the chopped Parsley.
Enjoy.
- Details
- Written by Tony Carson
- Category: Recipes
Our Sage & Rosemary Giant Yorkshire making a return visit! Tray baked Potatoes, Carrots, Courgette and Leek with half of the Yellow Sticker Chicken we cooked off yesterday. There’s a Curry hiding in the other half possibly!
The slightly modified Yorkshire Gluten free Yorkshire pudding recipe is here.
Ingredients:-
100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper
1 Tsp of dried Rosemary
1 Tsp of dried Sage
Salt and Pepper
Lard
Method:-
(1) Heat your Yorkshire Pudding tray in the oven at 220c until the Lard is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 220c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.
A bit of gravy and this was a tasty autumn dinner.
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