Search

On Facebook

“Scampy” and Chips.

OK these were actually Argentinian Prawns not our native Langoustines, but they worked equally well. We seem to fail at anything simple even “Scampy” and chips has two possibilities – Battered or Breaded. So we did both!

Breaded Coating.

Ingredients:-


Buttermilk
Gluten free Flour
Gluten free Bread, wuzzed into crumbs
Garlic Salt
Onion Salt
Turmeric

Method:-

(1) Remove the shells from the Prawns.
(2) Soak in Buttermilk for an hour.
(3) Mix the Bread crumbs, Garlic & Onion Salt and Turmeric.
(4) Dredge each Prawn in Flour, dip in Buttermilk and then dredge in the Bread crumbs.
(5) Fry in small batches.
(6) Drain on kitchen paper and serve.

Battered Coating.

Ingredients:-


Soda Water
Gluten free Flour
1 Egg
Garlic Salt
Onion Salt
Turmeric

Method:-

(1) Remove the shells from the Prawns.
(2) Soak in Buttermilk for an hour.
(3) Make a thick batter with Flour, Soda Water, the Egg, Garlic & Onion Salt and Turmeric.
(4) Dredge the Prawns in Flour and dunk in the Butter.
(5) Fry in small batches.
(6) Drain on kitchen paper and serve.

Normally these would have broken our budget but intermittently our local supermarket have a 50% “Fish Friday” offer so I scooped up two packs of giant Prawns and a pack of Squid rings for £5. We don’t possess any yellow 1980’s plastic baskets (I wonder if they are still a thing?!) so we just served up in bowls…...

 

Red Cabbage Vada & Gurkha style Dal Gosht

As with most of our odd recipes there’s a story behind this. I found a Yellow Sticker mid-leg Pork cut which was far too big for one meal. But the price was good and we have sharp knives…. Also since putting the shelves up in the kitchen our collection of pulses are now at eye level and Sue thought it was time for us the be a bit creative again. This was the result, probably not in any way traditional but very tasty and filling…..

Red Cabbage Vada

Ingredients:-

1 Onion, finely diced
½ a cup of Chana Dal
½ a cup of Urad Dal
4 Tbsp of Water
½ of a Red Cabbage, finely chopped
2 Red Chillies, sliced
A good thumb of Ginger, grated
3 Tsp of chopped Coriander
2 tsp of chopped Curry Leaves
2 Cloves of Garlic, minced
½ Tsp of Fennel seeds
½ Tsp Cumin seeds
½ Tsp Black Peppercorns, crushed
Onion Salt
Garlic Salt
Oil to fry

Method:-

(1) Soak the Dal overnight and then drain and dry.
(2) Add the Dal to a grinder along with the Black Pepper, Fennel seeds, Cumin seeds, Onion & Garlic Salt and add the 4 tbsp of Water.
(3) Grind to a smooth paste.
(4) All all the remaining ingredients and wuzz excluding the chopped Cabbage.
(5) In a bowl stir in the Cabbage.
(6) Fry in small batches in hot Oil.
(7) Drain on kitchen paper before serving.

Dal Gosht

Ingredients:-

400ml of Vegetable Stock
600g of Pork leg, cut into cubes
½ a cup of Chana Dal
½ a cup of Urad Dal
5 Cardamom pods
5 Cloves
½ Tsp Cumin seeds
1 Stick of Cinnamon
1 Bay leaf
10 Peppercorns
1 Tsp of Turmeric
1 Tsp Chilli Powder
1 Tsp Cumin Powder
½ Tsp of Mustard seeds
1 Tsp Coriander powder
½ Tsp Garam Masala
2 Onions, Finely chopped
2 Cloves of Garlic, minced
2 Tomatoes, finely chopped
1 thumb of Ginger, finely sliced
Fresh Coriander, finely chopped
1 Green Chilli, diagonally sliced
2 Tsp of Tomato Puree
Salt and Pepper to season
Oil to fry

Method:-

(1) Soak the Dal overnight and then drain.
(2) Fry the Onions until softened, season with Salt & Pepper and set aside.
(3) Add a little more Oil to the pan and fry the Cardamom Pods, Cloves, Cumin Seeds, Mustard Seeds, Cinnamon, Bay Leaf and Peppercorns.
(4) Add the cubed Pork and fry until seared.
(5) Add the Tomato puree and stir until everything is coated.
(6) Add the Turmeric, Chilli powder, Cumin powder, Coriander powder, Garam Masala and stir well.
(7) Add the Tomatoes, Ginger and reserved Onions.
(8) Add the Stock and allow to simmer for 10 minutes.
(9) Transfer to a pressure cooker and set for 1 hour.
(10) Slimmer the Dal for 20 minutes.
(11) Open the pressure cooker and add the Dal.
(12) Cook for a further 30 minutes.
(13) Serve over the Red Cabbage Vada and garnish with the Green Chilli, and Coriander leaves.

This is certainly a ‘Lock-Down’ meal for when you have a bit of time to play in the kitchen. But it was also worth the effort. Regardless of the extensive ingredients list it still fit nicely in your budget, we have frozen leftovers!
 

Interesting Shops

All and Herbs, Spices, Rice Noodles etc. for a little less than £20 - This little lot will last us months....

We’re not adverse to popping into unpromising looking shops, in fact it’s a bit of a hobby when we get out! We’ve used this shop a couple of times when we’ve had hospital appointments as it’s a bit out of the way to pop in regularly. ‘Bigger isn’t always better’ isn’t appropriate here – If we’re going to use these pulses anyway why not get the 1Kg bags for the same price as the supermarket would charge for 200g? We also managed to get some Pappadoms to fry or microwave as required. When we do Chinese we often spend £1 for a pack of 10 and usually don’t manage to eat them all.

But the prize here is the Tamarind concentrate. (Not in the picture - sorry) We’re cobbling together a Pork loin recipe for tonight…...

Tandoori Style Chicken recipe

We had a whole Chicken with the ever present Yellow Sticker for £2.54 and thought we’d try something a bit different. We had everything in for the marinade apart from the Buttermilk, so this turned out to be a very low cost meal. Well two meals for two of us and bits for Smooh the cat actually.

Ingredients:-

1 Whole medium Chicken, cut into portions
1 Tsp ground Coriander
1 Tsp ground Cumin
1 Tsp ground Turmeric
1 Tsp ground Cayenne Pepper
1 Tbsp Garam Masala
1 Tbsp Paprika
330ml Buttermilk
2 Tbsp Lemon juice
4 minced Garlic cloves
2 Tbsp minced fresh Ginger
1 teaspoon Salt
½ a small tin of Tomato Puree
2 Tbsp Oil
DIY Garlic Butter

Method:-

(1) Mix all the marinade ingredients.
(2) If your Chicken is nor portioned, cut through the joints with a shart knife to take the legs and wings off. Now use kitchen scissors to cut the body along one side of the spine and the same side of the keel bone.
(3) In a large bowl stir the marinade around all the Chicken portions, making sure that every area is coated.
(4) Allow the marinade to do it’s thing in the fridge for at least an hour. We have a second batch which has been in the fridge over night.
(5) Foil a grill tray and put the rack over the top.
(6) Pre heat the oven to 180c
(7) Roast uncovered for 20 minutes.
(8) Remove from the over and glaze with the melted Garlic Butter.
(9) Return to the oven for a further 15 to 20 minutes, until the Chicken is well cooked.

We served ours on a bed of Rice with home made Naan Bread, Onion Bhaji, Whole grain Mustard Mayo and a Cabbage & green leaf Salad.


 

‘Chinese’ Burger!

We had a DIY Sweet & Sour the other evening. In, what is tradition here, we popped the remaining Sweet & Sour in a jar in the fridge. Nothing intentionally goes to taste here. So after what seemed like a long day of decorating Sue created this monster.

There’s really not a lot of point in typing up a recipe for this. But basically the DIY Thousand Island dressing which Sue usually puts on the buns was replaced with Sweet & Sour sauce. The hand pressed Burgers had an addition of Chinese Five Spice and were topped with Bacon, Chorizo and melted Cheese!

Sounds odd – Tasted superb!

The recipe for the Gluten free bread buns is here if anybody needs it:-

Ingredients:-

240g Self Raising GF flour
½ tsp Salt
240ml Milk
4 tbsp Mayonnaise

Method:-

(1) Mix
(2) Add to bun tins (Recycled Fray Bentos tins are cool!)
(3) Cook in a pre heated oven at 180C for 25 to 30 minutes

 

 

Social Links

Translate

English French German Italian Portuguese Russian Spanish