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Cottage Pie and stir fried Veg

Cottage Pie and stir fried Veg

After yesterday’s Cottage Pie-Pie we had a good amount of Cottage Pie filling left, but no “Cottage” on it. Mashed Spud as most would call it….

So the second meal out of a 500g pack of mince from the reductions fridge at £2 with some mashed Potatoes and grated Cheese over the top made a pretty good Cottage Pie. A bit of stir fried Veg and we’re all fuelled up!

Cottage Pie is a regular gig here if we have a bit of mince. Our general recipe is here, but play with it and be inventive. Just don’t slice Kiwi fruit over the top!

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BBQ Style Marinated Pork Ribs

Another way to get rid of the Pineapple Juice I bought in error.... Most bought BBQ sauces have Gluten in them and to be fair Sue’s not too keen on “Fake Smoked” flavours anyway. So She made her own version….

Ingredients:-

Pineapple Juice
Brown Sauce
Mustard Powder
Tomato Ketchup
Red Wine Vinegar
Lemon Juice
Soy Sauce
Ground Cloves
Ground Ginger
2 Cloves on Garlic, minced
Cayenne Pepper
Jerk Sauce
1 Tin of Chopped Tomatoes
Tomato Puree
1 Onion, roughly chopped
Oil

Method:-

(1) Fry the Onions in a little Oil and then add the Garlic and lower the heat.
(2) Sauté until the Onions are softened.
(3) Add all the other ingredients, stir well and simmer for 20 minutes.
(4) Stir occasionally.
(5) Allow to cool a little.
(6) Dress the Pork Ribs on both side and wrap loosely in foil and allow to marinade in the fridge for 20 minutes or longer.
(7) Pre-head the oven to 180c.
(8) Place the Rib parcel in the oven covered for the first 30 minutes.
(9) Open the parcel for the last 10 minutes.
(10) To serve remove the rack of Ribs and cut into handleable pieces and spoon the BBQ Sauce over the top.

We served ours with hand cut chips, a fried Egg, some Peas and a home-made Coleslaw.  Very tasty and we have a good deal of sauce bottled in the fridge for next time….. 

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Baked Ziti

We do end up with bits and bots left from various dishes and sometimes need to round them up and put them to death  / Good use! A Pasta Bake was an outstanding way of using up various oddments of Cheeses etc. We also had a large pack of Pork mince from a meat deal in the freezer.

Realistically this recipe will make a hearty meal for 6 people. We might be eating it for a few days, but that kind of cool…..

Ingredients ( A very loose list! ):-

1 Onion, chopped
2 Cloves of Garlic. minced
Italian Herbs ( 2 tbsp of Dried Basil, Oregano, Rosemary, a Bay Leaf, Parsley and Thyme), plus Chilli flakes and Garlic Powder
Re-hydrated Wood Ear Mushrooms, finely chopped
250g Gluten free Pasta ( We used Macaroni), boiled and drained so it still has quite some bite
600g Pork Mince
2 tins of Chopped Tomatoes, plus a tin of water
Tomato Puree, a good squirt
Various Cheeses in lumps, grated and Italian style grated hard Cheese for the topping
1/3 of a tub of Soft Cheese
1/3 of a pot of Crème Fresh 
Salt & Pepper
Oil to fry

Method:-

(1) Fry the onions over a low heat and when softened add the Garlic.
(2) Fry for a couple more minutes and then add the Pork mince.
(3) Turn regularly and fry until all the mince is coloured.
(4) Add the chopped Tomatoes, water, Tomato Puree and Herbs and simmer to reduce for 20 minutes.
(5) Season with Salt & Pepper to taste.
(6) In a large oven proof casserole add a layer of the meat sauce to the bottom.
(7) Mix the remaining sauce and drained Pasta.
(8) Build alternate layers on Pasta / Sauce mix, Cheeses, Sauce mix until you reach the final Cheese top layer.
(9) Sprinkle the final layer with grated Cheese and the grated Italian style Grated Cheese.
(10) Place in a pre-heated oven at 180c  for 30 minutes or until the top is browned and crispy.
(11) Garnish with a little fresh Basil and serve.

This was a really good way of using up a few bits and bobs. We will be eating a second portion with Garlic Bread or Wedges this evening.
 

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Davy Jones’ Locker

We fancied something a bit different yesterday and I suggested having a look at the Fish counter. Sue’s not keen on flaky Fish as such, but Mussels and Squid? Oh yes! There was an offer on so the Fish component including three Squid and a kilo of live Mussels was £4 in total. The other ingredients are really inexpensive. We might have been just over budget, but we’re often well under so……

Ingredients:-

Mussels
Squid / Calamari, bodies cut into strips, heads as they come
2 Cloves of Garlic, minced
The juice of ½ a Lemon
Fresh Parsley
Shallots, finely sliced
Capers
A slug of cheap White Wine
Rehydrated Wood Ear Mushrooms
A dash of Fish Sauce
Smoked Paprika
Cayenne Pepper
A tin of chopped Tomatoes
Salt & Pepper
Rice Glass Noodles
Oil

Method:-

(1) Sauté the Shallots for 2 minutes and add the Capers and Garlic.
(2) Simmer for a further 2 minutes.
(3) Add the drained tin of Tomatoes and simmer for a further 2 to 3 minutes.
(4) Stir in the Mussels and Mushrooms.
(5) Cover and simmer for 5 minutes until the Mussels have opened.
(6) Shake the pan and remove the lid.
(7) Fold in the Calamari and cook for a further 2 minutes.
(8) Add the Rice Noodles to boiling water and slimmer for 2 minutes.
(9) Serve the sauce over a bed of Noodles and season to taste.
(10) Dress with a squeeze of Lemon and fresh Parsley.

There not much else to say about this dish. We would have paid good money to enjoy this in a restaurant!

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Sweet & Sour Chicken

I made a shopping error. Sue fancied some Grapefruit Juice but idiot boy here came back with Pineapple Juice, which neither of us like. But all is not lost!

Ingredients for the battered Chicken:-

2 Chicken breasts, cut into cubes
250g of Cornflour
50g Self raising Flour ( Gluten free in our case )
Chilli flakes
Turmeric
Onion Salt
Garlic Salt
Sparling Water

Method:-

(1) Mix the dry ingredients and dredge the Chicken breast meat.
(2) Add sufficient Sprinkling Water to make a in batter.
(3) Heat the fryer to 170c.
(4) Fry in small batches until they float and are golden brown. If you have a probe you are looking for 76c in the middle, but not much more.
(5) Drain on kitchen paper.

Ingredients for the Sweet & Sour Sauce:-

1 Onion, finely chopped
1 Red Pepper, chopped
2 Cloves of Garlic, grated
Tomato Ketchup
Vinegar (We used Malt & Spirit)
Pineapple Juice
4 Spring Onions, sliced
Chilli Flakes
Cayenne Pepper
Soy Sauce
Salt & Pepper
Oil

Method:-

(1) In a large pan or Wok fry the Onions and then add the Garlic with the dry seasonings.
(2) Add The Red Pepper.
(3) Add the Soy Sauce, Tomato Ketchup and Vinegar.
(4) Simmer and add the Pineapple juice.
(5) Simmer for 10 to 15 minutes to reduce.
(6) Add the Spring Onions are stir in.

We served this on a bed of Turmeric Rice with a few Spring Onion Tops sliced as a garnish.

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Chicken with Blue Stilton and Mushroom Sauce

Sue’s daughter bought her a selection of great Welsh Cheeses for her birthday. So armed with Blue Stilton this was her creation last night.

Sauce Ingredients:-

Crème Fresh
Soft Cheese (Philadelphia or similar)
Blue Cheese
Shallots, sliced
2  Cloves of Garlic, minced
300ml of Chicken Stock
100ml Cheap White Wine
A knob of Butter
Rehydrated Wild Mushrooms ( Auricularia Auricula-Judae ), chopped
Salt & Pepper

Method:-

(1) Fry the Shallots and then add the Garlic until the Shallots are softened.
(2) Season with Salt & Pepper.
(3) Add the Chicken Stock and Wild Mushrooms then simmer for 20 minutes.
(4) Add the Wine Wine and simmer for another 20 minutes.
(5) Add the Blue Stilton and allow to break down.
(6) Add the Crème Fresh and Soft Cheese and stir in.
(7) Add the Butter and turn off the heat.
(8) Stir and serve.

We served the sauce of Chicken breasts stuffed with Blue Stilton. With Broccoli, Carrots, fried Potato discs and a bit of fresh Parsley to garnish.

  1. Gluten free White Bread
  2. Duck with Red Wine and Shallot Sauce.
  3. Balti Night
  4. Dulse Aloo

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