Details

Written by Tony Carson

Category: Recipes

Created: 12 July 2020

• Quick and Easy
• Experiments
• Left Overs

This is not so much of a recipe as a collection of leftovers assembled into something pretty amazing, if perhaps unusual. But as I joked last night - It’s could well be a future Pub Classic!

We had Bean and Pork Casserole laft from Friday evening (Recipe here)

So we made Gluten free Yorkshire Puddings ( Recipe here). Heated the Casserole and spooned it into the Yorkshire Pud and added sliced Chorizo and grated Mozzarella, both of which we had in the fridge. Popped the whole gig back in the oven for the Cheese to melt - Oh these were tasty.

I did ask what we were going to have with these. Sue rightly said a few Peas would be enough. They were very filling for something made from leftovers!

Details

Written by Tony Carson

Category: Recipes

Created: 12 July 2020

• Quick and Easy
• Pork Shoulder
• Rosecoco Beans

There was a good sized piece of Boneless Pork Shoulder in the discount fridge at the local supermarket, which was an ideal way to try out our home pickled green Walnuts.

Ingredients:-

Boneless Pork Shoulder
Potatoes
Carrots
Onion
Celery
Swede
200g Mixed Beans
2 Pickled Walnuts
Stock
Soy Sauce
Cornflour
Fresh Thyme
Fresh Basil
Mushrooms
Bay Leaves
Salt & Pepper
Oil

Method:-

(1) Soak you dried beans over night. We used a mixture of Black Eye Bean, Mung Beans and Rosecoco Beans.
(2) Cut the Pork into good sized cube and marinade in the Soy Sauce.
(3) Coat in a little Cornflour and fry to seal on all sides.
(4) Chop all the vegetables up and pop everything in the slow cooker with enough Stock to cover.
(5) Cook on High for about 6 hours into the Pork is tender.

The strange addition of Pickled Walnuts added a very slight Tannin back taste  which worked really well. As far as the Vegetables go, we just needed to clear what we had in the fridge.

Our recipe for DIY Pickled Walnuts is here
 

Details

Written by Tony Carson

Category: Recipes

Created: 06 July 2020

• Quick and Easy
• Vegetarian
• Gluten Free
• Vegetarian Alphabet
• Slow Cooker Recipes

“M” in our Vegetarian Alphabet. We don’t often have wine in the flat, but when we do..... Actually Red Wine and Sue don’t get alone very well, but the small amount in this recipe really made the dish and didn’t hurt!

Ingredients:-

1 Onion, finely sliced
1 Carrot, thinly sliced
Chestnut Mushrooms, Sliced
Dried Mushrooms, soaked over night
1 ½ tsp Thyme
3 cloves of Garlic, minced
A hearty glug of Red Wine
1 Veg Stock Cube dissolved in 500ml of hot water
2 Bay Leaves
1 tbsp of Tomato Paste
1 tsp of dried Yeast
1 tbsp Cornflour
Salt & Pepper
Oil to fry

Method:-

(1) Soak your dried Mushrooms in water over night. Drain and set aside.
(2) Fry your Onions and Carrots gently until softened.
(3) Add the Mushrooms, Garlic, Thyme and Salt & Pepper.
(4) Simmer for 5 minutes.
(5) Stir in the Tomato Paste.
(6) Glug in the Wine and bring to the boil.
(7) Reduce the heat and add the Stock, Bay Leaves, Yeast ans Cornflour.
(8) Stir well and cook on a low heat for a further 10 minutes.
(9) Season to taste and serve over Rice Noodles.

Again although we have no intention of going Veggie / Vegan this was a really tasty meal. Served over some Rice Noodles.

 

Details

Written by Tony Carson

Category: Recipes

Created: 03 July 2020

• Takes a bit of time
• pickles

Pickled Green Walnuts are a bit of a Chefy thing and cost £5.95 for a 225g jar on-line. Pff! These cost us 39p and a bit of Salt….

Ingredients:-

Salt
Water
Green Walnuts
10% Acidity Spirit Vinegar

Method:-

(1) Make a 2% Brine. We used Himalayan Pink Salt because we had some. But any Salt will work as long as it doesn’t have Iodine salts as an anti-caking agent.
(2) Allow the brine to cool to room temperature.
(3) With a folk stab each Green Walnut several times. There are a great deal of Tannings in Green Walnuts and you are likely to have stained hands. Your skin will replace itself after about 3 weeks, but until then….. Or put some gloves on!
(4) In a clip top jar pack the Green Walnuts tightly and then add the Brine.
(5) There is some interesting chemistry about to occur which means that you will not need to worry about venting the brew. Leave unattended for 2 weeks. The colour changes are great fun if you have kids in the house however.
(6) Remove the now Green and Black Walnuts and allow to stand in the kitchen on kitchen paper overnight. They are still highly staining by the way.
(7) In the morning they will be uniformly Black.
(8) Add to jars and immerse in Spirit Vinegar.

Usually when Lacto – Fermenting I would leave the Pickle in it’s Brine for storage. These little chaps are slightly different and the intensity of flavour is sufficient after 2 weeks. They are very pungent and it is possible to “Over Egg” this gig, ending up with something that is simply overpowering.