Details

Written by Tony Carson

Category: Recipes

Created: 01 September 2020

• Takes a bit of time
• Gluten Free
• Vegetarian Alphabet
• Asian Recipes

Spinach and Seaweed work well of “S” in our Vegetarian Alphabet. Although there are quite a few ingredients in this dish they are all inexpensive and we were comfortably within our £2 per person budget.

Asian style Spinach and Glass Noodles with Jerk Sauce ingredients:-

Spinach
Rice Glass Noodles
1 Onion, finely diced
2 Cloves of Garlic, minced
Chick Peas, soaked
Soy Sauce
Brown Sugar
Olive Oil
Chilli Flakes
Dried Mushrooms, rehydrated
Mange Tout
Baby Sweetcorn
Red Pepper, diced
Jerk Sauce
White Wine Vinegar
Tomato Ketchup
Salt & Pepper

Jerk Sauce Method:-

(1) Lightly fry half of the Onions in a little Oil and then add the Garlic.
(2) Add the Tomato Ketchup and reduce slightly.
(3) Add the Tomato Puree.
(4) Add the Brown Sugar, Chilli Flakes, Soy Sauce and Jerk Sauce.
(5) Taste for seasoning and add Salt & Pepper as required.
(6) Add White Wine Vinegar to thin the consistency.

Asian style Spinach and Glass Noodles method:-

(1) Lightly fry half of the Onions in a little Oil and then add the Garlic.
(2) Season with Salt, Pepper and Soy Sauce.
(3) Add Chilli Flakes.
(4) Add the Mushrooms, Mange Tout, Baby Sweetcorn and Red Pepper.
(5) Toast the Chick Peas for 5 minutes under the grill for 5 minutes with a little Salt and some Chill Flakes.
(6) Boil the Glass Noodles and a minutes.
(7) Stir in the Spinach.
(8) Add a little Soy Sauce.
(9) Drain the Noodles.
(10) Stir in the Noodles.
(11) Combine the Jerk sauce with the noodles etc.

Crackling Spinach and Seaweed ingredients:-

Dried Seaweed
Spinach, deep fried
Oil
Garlic, minced
Cumin Seeds,
Caster Sugar
Chilli Flakes
Salt

Method:-

(1) Toast the Garlic and Cumin Seeds in a little Oil.
(2) Add the Sugar, Salt and Chilli Flakes.
(3) Add the Spinach and Seaweed.
(4) Serve as a side.

As a pair of omnivorous folk it’s not often that we say “That’s the best meal we’ve had in quite some time” for a Vegetarian dish – But we bit!

 

Details

Written by Tony Carson

Category: Recipes

Created: 31 August 2020

• Turkey
• Season Vegetables
• Gluten Free

It’s very unusual that we actually have a Sunday Roast on Sunday. Somehow this seems to be a midweek gig here. But I happened across this Butter and Herb basted Turkey breast cut in the discount fridge at half price. £2.50 for plenty of meat for two humans, Smooh the cat and some leftovers for a pack-up. Sorted!

For the Vegetables we had a few bits and bobs in the fridge which needed using:-

Bendy Carrots, to boil
1 Parsnip and Potatoes, to roast
Elderly Broccoli, to boil
Tired Mushroom, for Mushroom gravy.

Sage and Rosemary Yorkshire Puddings are a must here with a roast. Mostly because I can forage both locally and we love the added dimension:-

Ingredients:-

100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper
1 sprig of fresh Rosemary, finely chopped
3 short sprigs of Sage, finely chopped

Method:-

(1) Heat your oiled Yorkshire Pudding tray in the oven at 220c until the oil 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.

Mushroom Gravy:-

Ingredients:-
Ingredients:-
Gluten free Gravy Granules
Turkey Stock from the roast
Mushrooms, roughly cut
½ Tsp of Wholegrain Mustard

Method:-

(1) Mix the Gravy Granules with water and simmer as usual.
(2) Add the Mushrooms.
(3) Add the Wholegrain Mustard.
(4) Add Turkey Stock once the Turkey is cooked and ready to serve.
(5) Stir and serve.

Pretty good really. We’d not normally buy Turkey breast as we both prefer the leg and thigh meat. But yellow sticker you know!
 

Details

Written by Tony Carson

Category: Recipes

Created: 30 August 2020

• Experiments
• Gluten Free
• Pork Ribs

No yellow sticker today. But at £2.63 the Pork Rubs were still the foundation of a very tasty meal.

Ingredients:-

Brown Sugar
Paprika
Chilli Flakes
Onion Powder
Garlic Powder
Jerk Sauce
Chipotle Flakes
Tomato Sauce
Vinegar
Onion, finely chopped
Tomato Puree
2 Cloves of Garlic, minced
Salt & Pepper
Oil

Method:-

(1) Gently fry the Onion and then add the minced Garlic until they have both softened.
(2) Add the remaining ingredients and simmer for 10 minutes to reduce slightly.
(3) Set aside to cool.
(4) Spread evenly over the Ribs and pop in the fridge for an hour or more.
(5) Cover with foil and place in a pre-heated oven at 160c for 45 minutes.
(6) Uncover and cook for a further 10  minutes.

We server ours with DIY Onion Rings, Peas, Spicy Potato Wedges, Mooli Coleslaw and a Seaweed and Spinach experiment. (More on that early next week!)

 

Details

Written by Tony Carson

Category: Recipes

Created: 29 August 2020

• Quick and Easy
• Left Overs
• Gluten Free

We often make a little too much filling for various dishes. Sue has a commercial kitchen habit of keeping margarine pots which inevitably end up in the freezer with various bits & bobs in them.  Gluten free ‘Lazy Pastry’ was on offer a few days ago, so we had a bit of a clearout and made some portable grub….

The Sausage Rolls and Scotch Eggs were made from a pack of 8 Sausages which were 93p

The Pasties had Quesadilla Filling (Recipe here) in some and Vietnamese Pork Filling (Recipe here) in others.

All very tasty, the only slight problem was that we didn’t make which Pasty was which so it was pot luck!