Details

Written by Tony Carson

Category: Recipes

Created: 17 June 2020

• Quick and Easy
• Turkey
• Gluten Free

We had half a boned out Turkey thigh in the fridge from yesterday so we thought a  Kebab might be fun on a sunny evening.

Ingredients for the Marinade:-

Fish Sauce
Soy Sauce
Salt & Pepper
Garlic Salt
Onion Salt
Chilli flakes
Dried Coriander leaf
Mixed Herbs
A squeeze of Lime juice
Oil

Ingredients for the Kebabs:-

Onions
Tomatoes
Asparagus Mushrooms
Oil

Method:-

(1) Cut the turkey meat into reasonable sized cubes.
(2) Retain the skin to fry later.
(3) Mix the Marinade ingredients in a bowl.
(4) Add the Turkey to the Marinade, stir to coat the meat and place in the fridge for an hour or so,
(5) Thread the Kebab items onto skewers alternation between meat and vegetables.
(6) Drizzle with Oil and grill, turning regularly so that the meat is evenly cooked.
(7) Deep fry the Turkey Skin until it is crispy. Drain and break up.

We served ours on a bed of boiled Rice and Edamame Beans for a bit of colour, with the Turkey Skin crisps scattered over.

Details

Written by Tony Carson

Category: Recipes

Created: 17 June 2020

• Turkey
• Experiments
• Gluten Free
• Rosecoco Beans

Lovage seems to have had it’s hay-day as a herb in England in the Middle Ages. It’s something you sometimes see dried in continental shops but doesn’t feature heavily in British recipes. It’s growing in one of the local community beds and was going to seed - So we dead headed it and used the tops to stuff a Turkey thigh. This was a surprisingly tasty dish which I’m sure we will repeat….

Ingredients:-

Rosecoco Beans
Stale bread (Home made Gluten free ciabatta in our case)
½ a Turkey thigh with the skin on but the bone removed
1 Egg
Salt & Pepper

Method:-

(1) Soak about 50g of Rosecoco Beans overnight.
(2) Drain your Beans and bring them to the boil in fresh salted water. Then simmer for 30 minutes and set aside.
(3) Add a little Oil and Salt to your Beans and roast for 30 minutes until they burst open.
(4) Remove the Beans from the oven and allow to cool.
(5) Turn the Turkey thigh meat side up and cut a pocket into the meat.
(6) Chop your fresh Lovage roughly and stuff into the pocket.
(7) Add the Roasted Beans, Bread, Salt and Pepper to a food processor and wuzz up so that you have a Bread crumb texture.
(8) Beat the Egg in a bowl and then brush over the entire skin side of the Turkey.
(9) Place the Turkey in an oven tray and sprinkle the coating over. Press into the Egg wash with your hands so that you have an even coating.
(10) Place in a pre-heated oven at 180c uncovered for 30 to 40 minutes until the coating is golden brown the the Turkey runs clear when stabbed with a skewer.

We served ours as a “Not Sunday” roast with Yorkshire Puddings, home made stuffing balls, roast potatoes, crispy fried Kale and lots of Gravy.

Details

Written by Tony Carson

Category: Recipes

Created: 15 June 2020

• Crispy Coated
• Vegetarian
• Experiments
• Gluten Free

It’s been a lovely warm day, too hot for a heavy meal and we’re still on Lock-Down – so we had time to play in the kitchen…..

Ingredients - For the middle!

1 soft boiled Egg per person

Ingredients - For the covering (Replaces the Sausage meat)

100g or so of dried Mung Beans
3 Mushrooms
Juice of a Lime
Dried Dill
Dried Basil
4 Birds Eye Chillies
Salt & Pepper


Ingredients – For the crispy coating

50g or so of dried Rosecoco Beans
Stale (Gluten free – in our case) Bread

Method:-

(1) Soak both the Rosecoco & Mung Beans over night in salted water separately.
(2) Boil both lots of Beans in separate pans for 30 minutes, drain and set aside.
(3) In a little Oil roast the boiled Rosecoco Bean until the pop onen and set aside to cool.
(4) In a food processor wuzz at the covering ingredients with enough oil to make a think Pate and set aside.
(5) In the washed and dried food processor wuzz the crispy coating ingredients into a Bread crumb texture and set aside.
(6) Per heat the oven to 180c.
(7) Stick the covering around each Egg by hand so that you have about a centimetre casing.
(8) Roll each covered Egg in the crispy coating.
(9) Place on an oiled baking tray and roast for 30 minutes until the top of the coating is golden brown.

We served ours with a mixed home grown & foraged salad and Potato wedges. These might have been a bit of an experiment, but they were well worth it!
 
 

Details

Written by Tony Carson

Category: Recipes

Created: 14 June 2020

• Takes a bit of time
• Bread
• Turkey
• Left Overs
• Gluten Free

There was a very unpleasant Political feel in the air yesterday morning. As we are still on Lock-Down our main news source in the Internet. But on this occasion our gut feeling was correct. Yesterday was best avoided entirely and spent in the kitchen!

So we made Ginger Beer, Fresh Rosemary and Sage Ciabatta and a Turkey Drummer and Vegetable Pie...

Ginger Beer ingredients:-

15g Dried Ginger Powder
400g Sugar
The juice of 1 Lime & 1 Lemon
2l Water (initially)
1 tbsp Yeast ( Ours was from the local Polish Shop and had Yeast Nutrient added )

Makes 4 ½ Litres

Method:-

(1) In a large pan heat the water to dissolve the Sugar.
(2) Add the Ginger, take off the heat and stir well.
(3) Add the Lime & Lemon juice and stir.
(4) Allow to cool to 20c to 30c so you don’t crack your bottle.
(5) Decant into a Demijohn.
(6) Mix the feast in a jug of cool water and add to the Demijohn.
(7) Top up with sufficient water so the is only a very small air space.
(8) Pop your air tray in and give it all a good swirl.
(9) Leave alone for a week if you want it weak, or two weeks or more for a stronger brew. It’s fine to drink “Live”and cloudy.

Fresh Rosemary and Sage Ciabatta ingredients:-

240g Self raising Gluten free flour
½ tsp Salt
The chopped leaves from 2 sprigs of fresh Rosemary and 3 sprigs of fresh Sage
240ml Milk
2 Cloves of Garlic, minced
4tbsp Mayonnaise

Method:-

(1) Mix all the ingredients to a batter sort of consistency.
(2) Preheat the oven to 200c.
(3) Pour into a Bread Tin and cook for 30 minutes or until it golden brown. Decorate with a few herb leaves if you wish.
(4) Tip out onto a cooling rack.

Turkey Drummer and Vegetable Pie.

I’m guessing not instructions are need for making a Pie? We had quite a bit of odds & bobs of vegetables which needed using up. So we roasted and cooled the drummer. Stripped the meat from the quills and bone. Sue made a white sauce and added the various bits of veg. We had a few balls of excess Gluten free Pastry in the freezer to go on the top….. Pie for us for the next couple of days then!