Details

Written by Tony Carson

Category: Recipes

Created: 04 August 2020

• Takes a bit of time
• Chicken
• Gluten Free

Yesterday we were struggling for inspiration. I said I’d just have a mooch around the discount fridge and see what caught my eye. Whole Poussin which should have been £3.17 each at 95p Now they were certainly a source of inspiration!

Ingredients:-

1 Poussin per person
Broccoli
Whole grain Mustard
Potatoes for the mash
1 Small bottle of Red Wine
1 Small Onion
2 Cloves of Garlic, minced
2 Sprigs of Rosemary, 1 finely chopped
Vinegar
Beef Stock
A knob of Butter
Salt & Pepper
2 Mushrooms, finely sliced
Lemon Juice
Fresh Thyme, chopped
Fresh Sage, chopped

Method:-

(1) With a pair of kitchen scissors cut the spine out of the Poussin and flatten them out to form a Spatchcock.
(2) Mix the Oil, Lemon Juice, Rosemary, Thyme, Sage and Whole grain mustard to form a marinade.
(3) Rub each bird on both sides with the marinade and allow to infuse in the fridge for a couple of hours.
(4) Sear on both sides and then place in a pre headed over at 180c for about 20 minutes.
(5) Baste at intervals with the marinade.

For the sauce:-

(1) Fry the Onions until softened.
(2) Add the minced Garlic.
(3) Season with Salt & Pepper.
(4) Add the Mushrooms, Rosemary and Vinegar.
(5) Add the Beef Stock.
(6) Allow to simmer for a few minutes.
(7) Add the Red Wine.
(8) Simmer to reduce.
(9) Just before severing add the Butter.

We served ours of a bed of Mustard Mash with the Broccoli around the sides and the sauce over the Poussin. This was an outstanding meal. We might have just broken budget, but it was worth it. We can always have dripping on crackers today!
 

Details

Written by Tony Carson

Category: Recipes

Created: 03 August 2020

• Sausage
• Quick and Easy
• Gluten Free

Things evolve over time here. We started by adding fresh Sage to our Gluten free Yorkshire Pudding recipe a few months ago as there is a large bush just down the road. We then added a bit of finely chopped Rosemary because there is a bust on the other side of the same back street. That was the foundation of Rosemary & Sage Yorkshire Puddings sorted, all it needed was a good handful of Sausages and this creation was born!

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
3 Roasted Pork Sausages or 6 Chipolatas per serving

Method:-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, dropping your pre cook Sausages over the top 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.

We served ours with Roast Potatoes and Vegetables in a Sunday Dinner style with lots of Shallot gravy.
 

Details

Written by Tony Carson

Category: Recipes

Created: 30 July 2020

• Turkey
• Gluten Free

McWimpy do a Double Whopper. Burger Queen do the Chicken Legends - We did a Monster Turkey Burger! Yes it did last us both two days….

Ingredients for the Turkey Burger scallops:-

4 generous steaks cut from the thick end of a Turkey Thigh
Seasoned Flour (Gluten free in our case)
2 Eggs, beaten for an Egg wash
Breadcrumbs (Gluten free bread fed through the food processor of us)

Method:-

(1) Once you’ve cut the steaks from the Turkey Thigh lay the on Cling Film with a layer over the top and give them a good beating with a rolling pin.
(2) Uncover them and dredge in your seasoned Flour.
(3) Dip in the Eggs wash and then dredge in Breadcrumbs.
(4) Fry in a little Oil on both sides until golden brown.
(5) Assemble your burger.

The seasoning in the Flour is really a matter of personal choice. We like Garlic Salt, Onion Salt, Chilli flakes and mixed Herbs.

Sue’s Gluten free burger bin receive is here - http://www.eatwellonuc.org.uk/index.php/recipes/27-gluten-free-diy-bread-buns

Details

Written by Tony Carson

Category: Recipes

Created: 28 July 2020

• Gluten Free
• Vegetarian Alphabet
• Asian Recipes

It’s a while since we did one of our Vegetarian Alphabet recipes. We were up to “N” so we thought we’d have a play with Nori Rolls. We’ve not got the Japanese presentation skills, but these were really tasty.

Ingredients:-

Nori Sheets
Rice Noodles
Hot Chilli Sauce
Soy Sauce
4 Mushrooms, finely sliced
Garlic Powder
Spinach , blanched for 30 seconds
1 Carrot, finely sliced
½ Red Pepper, finely sliced
2 Shallots, finely sliced
Sticky Rice
White Wine Vinegar
Sugar
Dried Coriander
Oil
Margarine

Method:-

(1) Stir fry the Shallots, Mushrooms, Peppers and Garlic Powder in a little Oil, Margarine & Soy Sauce – Until softened.
(2) Boil the rice until it is cooked and has released it’s starch – Set aside to cool and drain.
(3) Stir a little Vinegar, a pinch of Sugar and Coriander into the Rice.
(4) Blanch the Spinach leaves for 30 seconds and lay on kitchen roll.
(5) Slightly heat the Nori sheets over a flame.
(6) Heat the Hot Sauce in a pan.
(7) Brush each Nori sheet with Hot Sauce.
(8) Form a layer over ¾ of each Nori sheet with the Spinach leaves.
(9) Form a thin Sausage shape of Rice and lay in the middle of each Nori sheet.
(10) Add a layer of the softened Vegetables.
(11)  Roll each Nori sheet and stick the overlap with the Hot Sauce.

We boiled the Noodles with the remaining Vegetable filling and a little of the Hot Sauce to make a bed.