Details

Written by Tony Carson

Category: Recipes

Created: 10 February 2020

• Sides
• Season Vegetables
• Gluten Free

Yellow Sticker gig again, the ribs were a little over £2. Sometimes there is more bone than meat, but these were pretty meaty.

Celeriac was out “Universal Soldier this time last year but this year they have been quite small and pricey, until now. The one we have in the fridge is a good sized creature and cost the princely sum of 60p. We like a home made Coleslaw as it’s a tasty and low cost plate filler.

The Coleslaw is really simple:-

Ingredients:-

1 medium Onion
1 Carrot, pealed
A slice of Celeriac pealed
Pepper
Mayonnaise
Smashed up Black Lime

Method:-

(1) Cut all the vegetables into very thin strips.
(2) Mix everything in sufficient Mayonnaise to coat.
(3) Sprinkle with smashed Black Lime and freshly ground Black Pepper.

If you don’t have Black Lime (most folk really I guess?!) A squeeze of Lemon juice will do the trick.

Details

Written by Tony Carson

Category: Recipes

Created: 08 February 2020

• Chicken
• Left Overs
• Gluten Free
• Urad Dal

Just like the recipe the name is made up. I Googled some random India state and hoped for the best!

We had nearly a whole plate of Urad Dah left from Thursday and and half a roasted Chicken left in the fridge from Wednesday. Nothing goes to waste here unless it has taken on a second life. So made up Curry, here we go…

I’ll not even try to list a recipe for this. But basically we blitzed the cooked Urad Dah and added a tin of chopped Tomatoes the make the foundation of the sauce. With the usual fried Onion and spices this made a really robust Curry dish. Once the Curry had simmered and thickened for 45 minutes Sue added the roughly portioned Chicken so that it didn’t deconstruct!

I can at least give our Onion Bhaji recipe:-

Ingredients:-

2 Onion roughly sliced
100g Gram flour
½ tsp Baking Powder
½ tsp Chilli powder
½ tsp Turmeric
Water
Salt
Oil to fry

Method:-

(1) In a bowl mix the dry ingredients except the Onion with enough water to make a very sticky batter.
(2) Preheat your deep fat fryer to 180c.
(3) Add the sliced Onions and stir so that they are well coated.
(4) With a couple of spoons form rough balls and drop them individually into the hot oil. Shake the basket as they do tend to stick.
(5) Once the Bhajis are golden drown and floating remove and drain on kitchen paper.
(6) When your main disk is ready redunk them quickly to crisp up the protruding Onion.

A few Popadums a sprinkle of Coriander and a mound of home made Onion Bhajis and we slid quietly into a food coma! To be fair this was our only meal yesterday and it was mostly Rice bulking the plates up. Do I sound like I’m making excuses? Perhaps! 

 

Details

Written by Tony Carson

Category: Recipes

Created: 07 February 2020

• Quick and Easy
• Vegetarian
• Experiments
• Gluten Free
• Urad Dal

I don’t speak Arabic, so this is our Pigeon Arabic title. Something like “ Split Black Lentil who-knows-what! “ It can easily be made Vegetarian, if you leave off the Cheese and boiled Egg Vegan too.

Ingredients:-

Urad Dal (100g per person)
Garlic infused Stock (We had this loitering in the fried door, but a Veggie stock cube and some Garlic Powder would have worked equally well)
1 large Onion, Chopped
Cumin Seeds
Mustard powder
Dried Coriander
Dried Basil
Chilli Flakes
A Carrot, batoned
Peas (Frozen are cool!)
2 large Mushrooms, sliced
Pickles Chilli Cauliflower ( Our own Lacto ferment - But shop bought pickled Cauliflower is fine )
Pickled Red Cabbage ( Again this was our own Lacto ferment - Shop bought is fine )
Oil to fry
Salt & Pepper

Optional Extras:-

2 Boiled Eggs, sliced
Crumbled Blue Cheese

Method:-

(1) Add the Urad Dal to a large pan and add 1l of Garlic infused Stock.
(2) Bring to the boil and then reduce the heat and allow to simmer for ¾ of an hour.
(3) Check regularly and add more water when required. The Split Lentils are thirsty little creatures.
(4) Once the Urad Dal has swollen and softened drain and set aside.
(5) In a large frying pan fry the Onions gently until translecent.
(6) Add and fry the Carrots.
(7) Add the Mushrooms last and gently fry.
(8) stir in the Urad Dal and other ingredients excluding the Cheese and Egg.
(9) Plate and dress with the crumbled Cheese and Egg if you are using them.

We have really taken to Urad Dal. It has a very heart texture, is very cheap and takes on flavours really well.
 

If anybody would like to "Buy us a Coffee" please feel free proceeds beyond our bandwidth cost are donated to local charities.

Details

Written by Tony Carson

Category: Recipes

Created: 06 February 2020

• Chicken
• Experiments
• Gluten Free

Our original “Chick in the Hole” experiment for Yorkshire Pudding Day was pretty good. The recipe is here But clearly a Chicken dinner needs stuffing even if it’s been shoehorned into a giant Yorkshire Pudding! So….

There are a Sage bush and a Rosemary bush just down the road. Armed with fresh herbs and a bit of time we cobbled this new version together.

Gluten free Yorkshire Pudding with finely chopped Rosemary added. Half a roasted Chicken in the middle. Surrounded by home made Gluten free Sage & Onion Stuffing balls. Oh and lashing of gravy after I'd taken the picture!

Unfortunately typing is difficult this morning, I may have inavertently bitten a few fingers off scrabbling for the left overs this morning!

If anybody would like to "Buy us a Coffee" please feel free proceeds beyond our bandwidth cost are donated to local charities.