Details

Written by Tony Carson

Category: Recipes

Created: 19 September 2020

• Experiments
• Gluten Free

Some of our experiment work better than others. The Rosemary & Sage Yorkshire Puddings with fresh foraged Rosemary & Sage have basically replaced Sue’s usual Gluten free recipe. Yesterday we didn’t have any fresh herbs to hand so we used dried. The verdict? Superb, a little lighter in texter than using fresh and still plenty of herb flavour.

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.

Although it was Friday we had a “Sunday Roast” with half a Chicken,  Corn on the Cob, Acidified Red Cabbage, Lemon Courgettes, Roasted Potatoes & Parsnips and lots of gravy.

Details

Written by Tony Carson

Category: Recipes

Created: 18 September 2020

• Takes a bit of time
• Experiments
• Home Grown

We live in a flat with no outdoor space so growing things is generally a window sill gig. But that’s cool, we like to experiment. In the spring we had a shop bought Tomato which had found a hiding place at the back of the salad draw in the fridge where it was quietly returning to a composted state! So I cut in half and popped half in some compost in a big pot in the Bedroom / Dinning Room. I’ve no idea what variety they were other then “Salad Tomatoes” but it grew a vast amount of greenery and a few Tomatoes.....

First eaten return on our investment!

Details

Written by Tony Carson

Category: Recipes

Created: 17 September 2020

• Experiments
• Gluten Free
• Foraged
• Wild Mushrooms

Our central and eastern European friends have a much stronger tradition of gathering and eating wild Mushrooms than we do. Which is cool for us when I find something which I know is not poisonous and good eating!

This is out take on a traditional Russian recipe, modified to suit the ingredients we had available. All we actually needed to buy specifically was a small bottle of White Wine at £1.35 which we used half of - Because we tight like that!

Ingredients:-

1 Onion, chopped
2 Garlic cloves, crushed
¼ tsp Paprika
¼ tsp Cayenne Pepper
2 Button Mushrooms, thickly sliced
4 Forages Pine Bolete Mushrooms cleaned and thickly sliced
100ml White Wine
150g Basmati Rice
A glug of Soy Sauce
500ml Vegetable Stock
100ml Sour Cream
A sprinkling of home grown Parsley for some colour
Salt & Pepper
Oil to fry

Method:-

(1) In a large frying pan heat a little oil on a medium-low heat.
(2) Add the Onion and Garlic, cook for about 5 minutes until soft but not coloured. Add the Paprika and Cayenne Pepper. Season with Salt & Pepper.
(3) Cook for a further couple of minutes, stirring frequently.
(4) Add all the mushrooms, and fry on a medium heat for about 5 minutes until golden brown all over.
(5) Stir in the Soy Sauce.
(6) Meanwhile cook the Rice in another pan.
(7) Turn down the heat under the Mushroom mixture, add the stock a little at a time. Let this reduce for a few minutes.
(8) Add the Wine and reduce by a third.
(9) Finally stir in the Sour Cream.
(10) Serve over the drained Rice.

It’s clearly not the most photogenic dish even garnished with a bit of Parsley, but looks can and are deceptive!

Details

Written by Tony Carson

Category: Recipes

Created: 17 September 2020

• Experiments
• Gluten Free
• Pork Fillet
• Asian Recipes

Silly name? Yes. Tasty? Yes! There was a piece of butterflied Pork Loin in the discount fridge an the supermarket and at £1.73 I though we could make something just a bit different with it. We had an Asian style dinner a few days ago so we had various bits & bobs to use up. So a bit of a fusion dish came to mind. A Beef-less Wellington crossed with hot Sushi sort of gig…..

Ingredients:-

Pork Loin, butterflied and flattened
Polish Salmon Pate
Dried Seaweed ( Dulce ), soaked to rehydrate
2 Eggs, beaten for an Egg wash
½ a White Onion, sliced and 3 cloves of Garlic, minced
Gluten free Bread, processed for Breadcrumbs
Hot Chilli powder
Oil to fry

Method:-

(1) Gently fry the sliced Onion until translucent add the minced Garlic and fry over a low heat for a further 2 minutes.
(2) Set aside to cool.
(3) Mix the Breadcrumbs and Chilli and set aside.
(4) With a sharp knife cut two further slits through the thickest part of the meat so that you can open the fillet out flat. Batter it with a rolling pin if it won’t play.
(5) Spread the Pate over the inner surface of the meat so that you have an even layer about 4mm deep.
(6) Add a line of the Onions / Garlic in the centre of the meat stopping just short of the ends.
(7) Add a similar line of the Seaweed over the Onion / Garlic.
(8) Roll the fillet up so the there is a slight overlap and all the filling is encased.
(9) Coat on all sides with Egg wash and coat with Breadcrumbs.
(10) Lay of an over tray and place in a preheated oven at 170c.
(11) Cook uncovered for 25 to 30 minutes until the Breadcrumbs are starting to brown. If you have a probe you are looking for 75c in the middle of the roll. Don’t over cook as Pork fillet can become quite tough if it’s over done.

We served ours on a bed of stir-fried Vegetables and Rice noodles dress with Fish and Soy Sauce.