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Swordfish with fresh Ginger & Capers

Another Yellow Sticker gig and to be honest it was a budget breaker at £3 a steak. But we’ve had quite a few meals recently which were on budget and lasted two days. So…..

Ingredients:-

2 Swordfish Steaks
1 Tbsp of Fish Sauce
A squeeze of Lemon Juice
1 Tbsp of Capers
½ Tsp of Chilli Flakes
1 Thumb of fresh Ginger, minced (We grew of own and have miles of it!)
2 Cloves of Garlic, minced
A Knob of Butter (Margarine we’ve not had real Butter in the place for quite some time….)
1 Tbsp of Fresh Parsley (Out Parsley plant is looking a bit skinheaded!)
½ Tbsp Lemon Zest
Salt & Pepper to season
Olive Oil to fry

Method:-

(1) Marinade the Swordfish in the Olive Oil, Fish Sauce and Salt & Pepper for 20 minutes.
(2) Melt the Butter / Margarine in a frying pan.
(3) Add  all the other ingredient to a bowl and mix well.
(4) Fry the fish steaks for 2 minutes on one side.
(5) Place in a pre heated oven at 180c.
(6) Add the remaining ingredients to the melted Butter / Margarine and allow to simmer and reduce.
(7) Pour the reduced sauce over the Swordfish before serving.

We simply has New Potatoes, Corn and Broccoli with ours and it was a real treat!


 

Sour Dough Monster Burger

Excessive? Perhaps, but it fed us for two days!

No recipe required here. The Sour Dough loaves were loitering in the Yellow Sticker fridge in the local supermarket. We love their Gluten free Sour Dough loaves but we don’t generally love the price. But at 25p I grabbed two… The Mince for the hand pressed burger was originally from Waitrose, which is forbidden territory. But it had done the rounds through the local food banks, had been frozen and was thawing out. It was free and heading to be composted. Much better eaten than composted!

Mozzarella Onion Rings

Sue saw a recipe on-line for stretchy Mozzarella Onion Rings and obviously had to have a go at her own version! I mean it’s rare that there is a recipe we’ve not had a pop at…. We’ll be trying a #2 version at some stage with a batter as the Sour Dough Bread we used for the Bread Crumbs was perhaps a bit heavy for the job.

Ingredients:-

1 Very large Onion
A block of Mozzarella
Flour (Gluten free here)
Sour Dough Bread (Gluten free – Yellow Sticker!) crumbed in a food processor
Eggs, beaten for an Egg wash
Onion & Garlic Salt (Optional – Use whatever you fancy to season the Bread Crumbs)

Method:-

(1) Peel the Onion and cut two 1cm strips from the thickest central area. The remaining Onion will be fine in the fridge for later use.
(2) Gentle remove the outer ring and then the third ring in. Again keep the remaining Onion, but you actually only need these two rings for each Onion Ring.
(3) Cut strips of Mozzarella wide enough to fill the gap between the two Onion Rings and insert.
(4) Dip the Cheese stuffed rings in the Egg wash and then Flour.
(5) Egg wash again and then dredge in the seasoned Bread Crumbs.
(6) Deep fry until golden brown and the Cheese is melted.

We served ours over a Gammon steak with a Wholegrain Mustard sauce. Perhaps a bit fuddle, but very tasty!

Lacto - Fermented Garlic/Red Onion & Cauliflower/Mixed Peppers

We ferment veg on a rolling basis these days. A little of the brine from a previous batch works as a bacteria ‘Prime’ and gets the fermentation off to a flying start. But pretty much anything with any natural sugars in it will work if you have a clip top jar, some Salt and Water.

The ingredients veg wise are really arbitrary now. We had a catering bag of Garlic which was destined for composting as it had done the rounds through the local Food Banks and was sprouting. So I added a couple of quartered Red Onions to fill the jar. We did Cauliflower and fresh Chilli a while ago which Sue really liked. So the Cauliflower and mixed Peppers is a take on that, but perhaps not with as much heat? We shall see…..

The basic ‘Good for all’ brine is a 2% concentration. So 2 to 3 heaped Table Spoons of Salt per Litre of water is a good starting concentration. I use Himalayan Salt as it doesn’t have the anti-caking agents added which can sometimes inhibit the fermentation.

The only rule of thumb with one of the oldest food preservation techniques is just to make sure that your brine is at room temperature i.e. not too hot, before adding the veg. If you boil the brine to dissolve the salt the heat will kill the bacteria which you need and the whole gig will just go bad!!! Really bad! That’s the worst that can possibly happen but  you’ll know by sight and smell.

The best that can happen is that it will ferment and you’ll end up with pickles which make shop bought ones seem very bland.

Also the Lactobacillus Bacteria are supposedly very good for your ‘Gut Health’ That’s not why we make these pickles though. We just like them and it’s a great way to get the best out of veg which was perhaps well beyond it’s best when we got it…...

Pullum Benedict recipe

It’s a play on words really as there’s a yellow sticker Chicken Burger invasion in our version of an Egg Benedict. The Chicken mince I found at the same time was truly dreadful and regardless of how little it says on a yellow sticker, I’ll never buy it again. But these Burgers were very tasty. How the results from clearly mechanically recovered Chicken can be so variable, beats me…..

Ingredients for the Hollandaise Sauce:-

100g of Butter (Margarine), melted
2 Egg Yolkes
1 Tsp of White Wine Vinegar
Salt & Pepper

Method:-

(1) Whisk the Egg Yolks and White Wine Vinegar in a bowl.
(2) Place the bowl of a pan of simmering water, making sure the bowl is not immersed in the water.
(3) Slowly pour in the melted Butter while continuously whisking, until the sauce has thickened.
(4) Season with Salt & Pepper.

Additional Ingredients:-

A thick slice of Sour Dough bread per person (Gluten free for us)
Spinach
Chicken Burgers
Streaky Bacon
Vinegar
2 Eggs per person
Margarine
Fresh (Home grown) Parsley to garnish

Method:-

(1) Grill the Bacon until it is crispy.
(2) Gently fry the Burgers until they are browned on both sides and set aside under a warm grill.
(3) In a frying pan gently wilt the Spinach in a little Margarine.
(4) Toast the bread on both sides and set aside.
(5) Bring a pan of water to the boil and stir in a little Vinegar.
(6) Swirl the water and then poach the Eggs individually.
(7) Build by adding the wilted Spinach to the toasted bread. Next cut the Burgers in half and add them. Now add the poached Eggs. Pour the Hollandaise Sauce over the top and dress with the crispy Bacon and a sprinkle of Parsley.

This really was a very tasty meal. The Bread and Burgers were both yellow sticker finds. So although it looks a bit fancy this recipe was well within budget!
 

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