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Pork Cherry sauce & Tray Roasted Veg
It’s Prunus season. That’s Cherries first and then Plums for those who can’t be bothered with Latin names! Boneless Belly Pork at £2.19 didn’t look too promising in it’s wrapper. But it worked out really well!
Ingredients for the Tray Roast:-
Carrots
Red Onion
Mushrooms
Garlic
Plumbs
Cabbage
Chillies
Black Lime & 1/2 the juice of a Lemon
Oil
Salt & Pepper
Method:-
(1) Shake it all up with the Oil, Salt & Pepper
(2) Put it in a tray in the oven at 180C
(3) Watch some TV or have a glass of wine (We didn’t do either as we have no TV or wine!)
(4) Turn so that everything roasts evenly
(5) Serve!
Ingredients for the Cherry Sauce:-
Cherries
Soy Sauce
Cornflour
Juice of ½ a Lemon
Method:-
(1) Place everything excluding the Lemon Juice in a sauce pan and boil.
(2) Once the Cherries have softened take the sauce off the heat and press through a sieve.
(3) Add the Lemon juice and bring back to a simmer.
Belly Pork:-
Score with a knife, rub with Oil, Salt & Pepper and roast at 180C until the crackling is crispy. I’m pretty sure nobody needs in-depth instruction here!
We demolished ours we a few boiled Garlic Spuds for a change and the whole thing was really taste. Sorry about the very casual approach today, but this is a really easy, quick and tasty recipe you can do while you’re fighting with you printer, washing machine or children!
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- Details
- Written by Tony Carson
- Category: Recipes
There is a tale behind this simple dinner. We had about 250g of raw mince Beef in the freezer from a previous meal and thought a simple Cottage Pie would be good. So I fished the mince out and popped it on the hub top to the thaw. Nothing too strange so far. But….. We’ve cleaned the cooker so many time over the last couple of years than the hob symbols have disappeared. Sue has a mental plan for which knob turns on which ring, but it won’t stick in my head. So when I’d pealed the Potatoes and cut them ready to boil I turned the ring on as Sue was chopping Onions etc. on the other work surface. I set about washing up the bits and bobs we had used so far. Strange Plastic smell – Argghhh!!! I’d turned the back ring on and melted the Plastic tub the mince was in!!!!
Off to the local convenience store for more not Plastic infused mince I trundled! It was good in the end…..
Ingredients:-
500g of minced Pork
2 large Onions, finely chopped
Soy Sauce (GF if required)
Tomato Puree
2 Carrots, finely chopped
Potatoes, boiled and mashed
Gravy Granules (Bisto Best are GF)
Cheese, grated to top
Oil
Vegetables of your choice
Method:-
(1) Heat a little oil in a large pan. Add the mince and fry to brown all over, stirring to break up any large chunks. Set aside.
(2) Add a splash more oil to the pan, Carrot and Onion and fry until the Onion is softened.
(3) Mix the Gravy Granules with boiling water to make sufficient to moisten the mince in a casserole dish.
(4) Preheat the oven to 180c.
(5) Add the mince to the Onions and Carrot and stir in the gravy, a good dash of Soy Sauce and a squeeze of Tomato Puree..
(6) Transfer to a large casserole dish and add the mashed Potato to the top to cover.
(7) Place the casserole in the oven uncovered for 30 minutes or until the Potato has a golden brown top.
(8) Sprinkle with grated Cheese and place back in the oven until the Cheese has melted and crisped a little.
We enjoyed ours with Corn on the Cob and Fried Kale.
- Details
- Written by Tony Carson
- Category: Recipes
Our fridge was beginning to look a bit like a sauce and dip graveyard. Some of our experiments create more than we can eat in one sitting. So - Problem resolved….
Top left outwards:-
Remaining Stir-Fry
Tomatillo Salsa
Spicy Wedges
Prawn Crackers
Onion Rings
Discount fridge Cheeses
Grilled cured Polish Sausage
DIY Thousand Island Dressing
DIY Tomato Salsa
Fridge tired bough Red Pepper dip!
DIY Garlic Mushrooms
Nothing goes to waste here! This was a remarkably tasty tea. But the amount of Garlic overall might present a problem to any vampires we happen across in the next few day…..
- Details
- Written by Tony Carson
- Category: Recipes
There was a “Stir-Fry” pack in the Yellow Sticker fridge at the local Supermarket. As we’d frozen it we binned the vegetables and just used the Chicken. But at 92p who’s complaining? (Not us!)
Ingredients:-
250g of Sliced Chicken mini fillets
1 Onion, finely sliced
2 Cloves of Garlic, minced
½ a Red Pepper, finely sliced
2 Spring Onions, chopped
4 Mushrooms, sliced
A handful of Bean Sprouts
Chopped Kale
Toasted Hazel Nuts ( Recipe Here )
Soy Sauce (Gluten free in out case)
Ginger powder
Cornflour
Salt & Pepper
Oil to fry
Method:-
(1) Marinade the Chicken in Soy Sauce, Cornflour, Salt & Pepper for 20 minutes.
(2) Fry the Chicken in a little Oil until tender bit not pink.
(3) Remove from the Wok or pan and set aside.
(4) Add the Onion, Garlic and Red Pepper with a splash of Soy Sauce & Ginger powder.
(5) Fry on a high heat stirring as you go.
(6) Add the remaining ingredients – stir and fry until steaming hot but not wilted.
Serve over boiled Rice with Fries and Prawn Crackers for the most unconventional but typically English Chinese Fake-Away!
- Details
- Written by Tony Carson
- Category: Recipes
We have a large Hazel bust nearby and on Squirrels to pinch them, so at this time of year we have quite a good supply of very big nuts. They are the size of a small Conker this year. Apparently nuts have a demographic status in Chinese Cuisine….”Peanuts = Everyman - Hazel Nuts = Middle class and thriving - Walnuts = Elite and above”. So with the idea of using Hazel Nuts as a local and free alternative to Water Chestnuts we set about pottering yesterday.
Ingredients:-
A large bowl of foraged Hazel Nuts
A hammer or Nut cracker (I used a hammer on the kitchen floor!!!!)
Bicarbonate of Soda.
Method:-
(1) Preheat the oven to 250c.
(2) Lay the nuts on an oven proof tray in a single layer.
(3) Place in the oven for 20 minutes. Those which explode are the ones with no actual nut inside. Which saves you smacking them later!
(4) Remove the tray and cool enough to be able to handle the roasted nuts.
(5) Crack open and remove the roasted nuts and bin the shells.
(6) Boil a small pan of water with 2 table spoon of Bicarbonate of Soda and simmer the nuts for 10 minutes. Interestingly the water turns a dark purple…..
(7) Drain and cool.
(8) Once cool enough to handle the brown coating will rub away with ease.
Your roasted and cleaned nuts are now good to add at the beginning of a Chinese style stir-fry just after the Onions and Garlic. You can then set them aside and re-add at the end. They really do add a great flavour and crunchy texture.
- Details
- Written by Tony Carson
- Category: Recipes
My French is non-existent - I used a translation service! Several computer languages and a working smattering of Latin, but French? Not my gig….
Ingredients:-
(This is a joke guys)
Equidistantly carved fine grain White Bread, Sans Gluten. Lightly caramelised on opposing outer faces
Haricot Beans in a sweetened reduction of pureed Tomato with selected Spices and Salt
Nitrate cured finely sliced Pork Loin, grilled at exactly 190c for 453 second
Brown Wood Fowl Eggs tempered in a moderate Oil bath.
Emulsion of Vegetable Oils and Salted water
Method:-
(1) Stop it with all that poxie nonsense.
(2) Enjoy your Bacon, Bean and Egg Buttie.
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