Details

Written by Tony Carson

Category: Recipes

Created: 23 January 2020

• Sides
• Gluten Free
• Slow Cooker Recipes

I can’t honestly give a recipe for the two pots of frozen Curry we mined from the freezer. We think there might have been Turkey and possibly Beef in there. But realistically when we do a Curry it tends to expend and we seldom finish it. So we freeze it for a “Rainy Day” - Tuesday was that day. Well actually it was quite a nice day, but these frozen bit & bobs need to be eaten sooner or later. The freezer just ends up rammed with oddments otherwise…..

We can however give the recipe for the Onion Bhaji:-

2 Onion roughly chopped
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
½ tsp Turmeric
Salt
Oil to fry

They destroy the oil in a deep fat fryer, so possibly best done when it’s almost dead anyway...
 

Details

Written by Tony Carson

Category: Recipes

Created: 20 January 2020

• Quick and Easy
• Experiments
• Gluten Free
• Pork Fillet

Pork Fillet at 99p in the discounts? When I worked at the butchers this was considered a premium cut, but it appears in the discounts relatively often locally now. Perhaps there’s not much demand? Who knows? Who cares! But like all the very lean cuts of Pork it can become tough if it’s over cooked and looses moisture. So we experimented with a crispy coating.

When we say crispy coating, we do actually mean “Crispy” on this occasion - See below…

Ingredients:-

1 butterflied fillet each (One was sightly larger than the other so Tigger the Cat has a treat waiting in the fridge for him today - Who on a £4 budget feeds a Cat on Fillet!)
2 sprigs of fresh Rosemary - plucked from a bush
4 sprigs of fresh Sage - acquired in the same way…..
Gram Flour
½ a sharing bag of Salt & Vinegar crisps
Garlic Salt
Onion Salt
Mixed herbs
Salt & fresh ground Black Pepper
Plain Flour (Gluten free for us)
Grated Cheese

Method:-

(1) Get rid of the sticks from the Rosemary & Sage and chop very finely.
(2) In a bowl coat the fillets in plain Flour on all sides.
(3) Mix the fresh herbs, dried herb and Gram Flour in a bowl.
(4) Add enough water to make a very thick and sticky coating and mix well.
(5) Smash the Crisps in their bag and tip onto a plate.
(6) Coat the Fillets in the Gram Flour coating on all side.
(7) Lay in the Crisps and flip so you have crisps stuck on all sides.
(8) Transfer to a lightly oil oven try.
(9) Cook in a pre-heated oven at 160c for 40 minutes.
(10) Heat the grill.
(11) Sprinkle the grated Cheese oven the coated and cooked Fillets and transfer to the grill.
(12) Grill on high heat for 10 minutes so that the Cheese is melted and the crispy coating is golden brown.

We had Minted boiled Potatoes, Peas and a raw Red Cabbage vinaigrette salad with ours. The coating works well and the herbs flavoured the meat really well. 

Details

Written by Tony Carson

Category: Recipes

Created: 19 January 2020

• Sides
• Gluten Free

There were 3 open top Mushrooms in the pack and Tigger the cat really doesn’t do Mushrooms….

So the food wuzzer came out to play.

Ingredients:-

Open top (Flat) Mushrooms
1 clove of Garlic
A bit of Ham
Grated CheeseIngredients:-
Oil
Dried Herbs

Method:-

(1) Wuzz 1 Mushroom and the stalks of the other Mushrooms with the Garlic and Ham to make the stuffing.
(2) Add a little oil to the remaining Mushrooms and place under the grill for a couple of minutes to soften.
(3) add the stuffing and the sprinkle with grated cheese.
(4) Pop back under the grill until heated all the way through and the Cheese has melted.
(5) Sprinkle with  dried Herbs.

We had these as a side on an “All Day Breakfast” sort of thing. A pretty simple meal, but it was goood.

Details

Written by Tony Carson

Category: Recipes

Created: 17 January 2020

• Sides
• Season Vegetables
• Gluten Free

We tend to get stuck in a loop with vegetables for some reason. Peas, Red Cabbage and spuds seem to have become our “Go-To” choice recently. So we thought we’d have a bit of a change yesterday. Although the Spuds are still there….

Because of the global supply network, be it a good or (more probably) bad thing the majority of regularly used vegetables are available all year round in the supermarkets and local retailers. But if you buy seasonal veg you will notice that they tend to be UK grown more often than not. This has to be a good thing surely?

So last nights veg was:-

Boiled Cabbage
Roast Parsnips
Roast Potatoes
Cauliflower

All UK grown and with a bit of slow roast Pork shoulder and home made gravy it was a meal your granny would have been proud of on a very cost effective budget.