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Swordfish with fresh Ginger & Capers
Another Yellow Sticker gig and to be honest it was a budget breaker at £3 a steak. But we’ve had quite a few meals recently which were on budget and lasted two days. So…..
Ingredients:-
2 Swordfish Steaks
1 Tbsp of Fish Sauce
A squeeze of Lemon Juice
1 Tbsp of Capers
½ Tsp of Chilli Flakes
1 Thumb of fresh Ginger, minced (We grew of own and have miles of it!)
2 Cloves of Garlic, minced
A Knob of Butter (Margarine we’ve not had real Butter in the place for quite some time….)
1 Tbsp of Fresh Parsley (Out Parsley plant is looking a bit skinheaded!)
½ Tbsp Lemon Zest
Salt & Pepper to season
Olive Oil to fry
Method:-
(1) Marinade the Swordfish in the Olive Oil, Fish Sauce and Salt & Pepper for 20 minutes.
(2) Melt the Butter / Margarine in a frying pan.
(3) Add all the other ingredient to a bowl and mix well.
(4) Fry the fish steaks for 2 minutes on one side.
(5) Place in a pre heated oven at 180c.
(6) Add the remaining ingredients to the melted Butter / Margarine and allow to simmer and reduce.
(7) Pour the reduced sauce over the Swordfish before serving.
We simply has New Potatoes, Corn and Broccoli with ours and it was a real treat!
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- Written by Tony Carson
- Category: Recipes
There is a reason why we seem to have a roast on Wednesdays. We often receive veg on Fridays which is a little past its best and would otherwise be composted. By Wednesday we therefore have a collection of bendy Carrots and maybe Parsnips in the fridge. Well that’s our excuse, anyway…
As ever Sue Gluten free Sage and Onion Stuffing Balls were the star of the show.
Ingredients (This time):-
Onions, roughly chopped
Fresh Sage, chopped
Gluten free Bread crumbed in the food processor
1 Egg, beaten
Salt & Pepper
Method:-
(1) Lightly fry the Onions until they are translucent and set aside to cool.
(2) When cool enough to handle mix all the ingredients and form into balls.
(3) When your roast is 20 minutes from being ready pop the Stuffing Balls in the oven on a tray.
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- Written by Tony Carson
- Category: Recipes
We had some Tomatillos given by a friend to play with. These made a great Salsa ( Recipe here ) but not really a meal on their own. I found a Mexican recipe for Pork Loin with Charred Tomatillo Salsa and as we had a “Yellow Sticker” Pork Loin in the freezer which cost us the princely sum of £2 we thought we’d make a bit of a fusion dish.
Mexican flavours work really well with Rice Glass Noodles, it seems!
Roast Pork Loin
Ingredients:-
Pork Loin
Oil
Whole grain Mustard
Salt & Pepper
Method:-
(1) If your Pork has not been frozen and you fancy crackling (Why wouldn’t you?!) Cross cut through the Pork rind.
(2) Rub with Oil, Whole Grain Mustard, Salt & Pepper.
(3) Roast at 160c for 45 minutes.
(4) Turn up to 180c for the remaining 10 minutes if you are aiming for crackling.
(6) Set aside to rest.
(7) When ready to serve slice.
Tomato, Shallot and Coriander hot Salsa
Ingredients:-
1 Tin of chopped Tomatoes
Tomato Puree
2 Shallots, finely chopped
2 Cloves of Garlic, minced
Chilli Flakes
Fresh Basil & Coriander leaves, finely chopped
Jerk Sauce
White Wine Vinegar
Sat & Pepper
Oil to fry
Method:-
(1) Gently fry the Onions and then add the Garlic.
(2) Add the Tomato Puree and stir in.
(3) Add the Tinned Tomatoes and Chilli Flakes.
(4) Season with Salt, Pepper, Jerk Sauce and a dash of White Wine Vinegar.
(5) Simmer to reduce for 20 minutes.
Rice Noodles with Tomato, Shallot and Coriander Salsa.
Ingredients:-
Rice Noodles
Salsa
Method:-
(1) Boil a kettle of water.
(2) Add to a pan over a high heat and drop the Noddles in.
(3) Boil another kettle of water.
(3) Boil and then reduce the heat in the pan until the Noodles are translucence and soft.
(4) Remove from the heat and pour the fresh boiling water over in a sieve and allow to drain.
(5) Empty the pan and return the noodles.
(6) Stir in the hot Salsa.
(7) Serve on a bed under your sliced Pork Loin.
Build the plate with Noodles, Pork, Hot Tomato Salsa and cool Tomatillo Salsa and dress with a few chopped Coriander leaves and Cherry Tomatoes.
- Details
- Written by Tony Carson
- Category: Recipes
“T” in our Vegetarian Alphabet had an unusual ingredient thanks to an avid gardener friend – Tomatillos. This is a reasonably traditional Mexican Salsa recipe which we slightly tweaked to suit the ingredients we had available.
Ingredients:-
10 Tomatillos
1 Small white Onion, quartered
3 Dried Birds Eye chilles, soaked,
4 Garlic Cloves,
1 Tbsp of Olive Oil
1/2 Tsp Himalayan salt
Chopped fresh Coriander leaves
3 Tbsp of Sour Cream
2 Tsp of dried Oregano
Juice of 1 Lime
Method:-
(1) Roast the Tomatillos, Onion and Garlic in a little Olive Oil until charred slightly.
(2) Allow to cool.
(3) Add and the ingredients to a food processor excluding the Sour Cream and Lime.
(4) Pulse a few times to reduce and combine.
(5) Add the Sour Cream and Lime Juice and pulse again.
This would be great with Potato wedges or Tortilla chips and has a real fresh zing to it.
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- Written by Tony Carson
- Category: Recipes
We finally had Sue’s family and grand children round on Friday and she got to meet her youngest grand son. We made a buffet for everybody as we had children, Vegetarians and Gluten allergy to cater for.
These were our take on Turkey Twizzers crossed with Chicken Nuggets. Intended for the younger folk we didn’t highly season them, but they went down really well all round.
Ingredients:-
Turkey Thigh meat, cut into strips
3 Eggs, beaten for an Egg wash
Plain Flour, Gluten free in our case
Salt & Pepper
Turmeric
Ex Butchers Note:- If you are working on a budget you can get a Turkey Thigh and Drummer for less than £5. Skin the Thigh and cut steaks at right angles to the bone. These can then be cut into strips and will be tender as you’ve cut through the long grain of the muscle.
Method:-
(1) Mix the Flour, Salt, Pepper and Turmeric to make your seasoned flour. The Termeric is just to give a bit of colour to the fried coating.
(2) Pre heat your fryer to 170c.
(3) Dredge the meat in batches in the seasoned flour.
(4) Dip in the Egg wash and then dredge in flour again.
(5) Fry in batches until they float and are golden brown.
(6) Drain on kitchen paper.
(7) Serve warm as part of a buffet or with chips etc. for a quick easy tea.
These remain crispy once they have cooled and are still good for a cold buffet to dip in sauces.
- Details
- Written by Tony Carson
- Category: Recipes
We are very fortunate in that we have a Hazel bush very near to home and no squirrel population.
We do miss our Squirrel friends, but we also enjoy a few foraged Hazelnuts….. The bush produced some pretty impressive nuts last year, but they are even bigger this year., the 10p coin is for scale. So here are the recipes we created last year. Expect several more strange and innovative nut recipes soon as they are just beginning to fall.
Last years recipes - Here
The Hazel Pasto won't be repeated here as Sue really didn't like it. You can't win them all.....
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