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Parsnip Crisps

The recycled Fay Bentos tins made an appearance again for a casserole in a giant Yorkshire Pudding. But we had a few rather sad Parsnips in the fridge so Sue cut Parsnip Crisps to add to the top.

Ingredients:-

Parsnips!

Method:-

(1) Cut into thin matchsticks.
(2) Deep fry until golden brown and crispy.

They look great, cost very little and add a bit of sweetness and crunch. OK they might look a bit ‘Chefy’ but there’s no reason that a budget meal should be a boring meal!

DIY Chicken Scotch Eggs recipe

If there really has to be a reason for making Scotch Eggs we’ll probably have to blame the Chicken Sausages we were given rather than them being composted. But really if we’re honest Sue made them because (A) It’s fun. (B) She can!

Ingredients:-

Eggs Boiled with their shells removed.
The meal from Chicken Sausages.
Turmeric
Mixed Herb
Garlic Salt
Onion Salt
1 Egg, beaten
Salt & Pepper
Gluten Free Bread crumbs

Method:-

(1) While the Eggs cool strip the skins off the Sausages and season with a little Salt & Pepper.
(2) Add Garlic & Onion Salt and Turmeric the your Bread crumbs.
(3) Coat each Egg in a generous layer of season Sausage meat.
(4) Roll in the Egg wash and then in the Bread crumbs to coat.
(5) Place in a pre-heated oven at 180c for 30 minutes and turn after 15 minutes.

The Bread we used was yellow sticker Sour Dough at 25p a loaf. The Sausages were FOC and we’d made the Salad Cream a few nights earlier. So all we realistically paid full price for on the main plate was the Pea shoot salad, Cherry Tomatoes and a Spring Onion. Very tasty and remarkably filling for what looks like a light snack!

Keema Cottage Pie

We had a small pack of mince Beef (300g) with a yellow sticker, so Sue decided to make a variation on the Cottage Pie theme. Traditional Cottage Pie meets The Eat Indian Trading Co.!!!!!!

Filling Ingredients:-

1 Onion, finely diced
½ Tsp of Turmeric
2 Tsp of Garam Masala
1 Tsp of Cumin Seeds
2 TSP of fresh Ginger, minced
2 Cloves of Garlic, minced
1 Tsp of Chilli Flakes
1 Tsp of Ground Coriander
300g of lean Beef mince
1 Tin of chopped Tomatoes
100g of Frozen Peas
1 Large Carrot, finely sliced
400g of Beef Stock
1 Tbsp of Tomato Puree
Oil to fry

For the topping

Ingredients:-

4 Medium Potatoes, peeled of cubed
A dash of Milk
A knob of Butter
1 Egg yoke
1 Tsp of Turmeric
Salt and Pepper to season

Method:-

(1) In a little Oil fry the Onion and Garlic until the Onion is translucent.
(2) Add all the spices.
(3) Add minced Beef and fry until it is browned.
(4) Stir in the Tomato Puree, tinned Tomatoes and Stock.
(5) Allow to simmer for 20 minutes to reduce.
(6) Add the frozen Peas and stir in.
(7) Boil and mask the Potatoes.
(8) Add the Milk, Butter and Turmeric and combine.
(9) Stir in the Egg Yoke.
(10) Spoon the filling mix into oven proof dishes and add the Potato mix to the top.
(11) Place in a preheated oven at 180c and cook for 20 minutes until the Potato has browned on the top.

We served the excess filling on the side and dressed with a bit of fresh Parsley. It might not look pretty, but it tasted really good!

Salad Cream recipe

Probably not something most folk would consider making at home. But we were chatting the other evening and the chef at a pub I used to live at came up in conversation. He used to made his own version of Salad Cream for event buffets as he wasn’t a fan of the wholesale version. So into the kitchen we toddled!

Ingredients:-

Mayonnaise
White Wine Vinegar
Mustard powder
Castor Sugar

Mix and match the quantities to suit your taste.

Method:-

(1) Blend everything!

As this has a high acidity it will keep for quite some time in the fridge. Not much chance here though!

Chicken with Cashews and Ginger recipe

I ventured into our local Chinese supermarket yesterday. I was actually looking for a tin of Water Chestnuts but found a pack on Mono-sodium Glutamate (MSG) for 95p. We are aware that there were scar stories a few years ago, but everything in moderating and all that...

Ingredients:-

2 Tbsp of Cornflour
1 Tbsp of Brown Sugar
400ml of Chicken Stock
2 Tbsp of Soy Sauce (Gluten free here)
2 Chicken Breasts, cubed
100g of Brown Mushrooms, sliced
1 Small Green Pepper, sliced
225g of tinned sliced Water Chestnuts
½ Tsp of Mono-sodium Glutamate (MSG)
1 ½ Tsp fresh Ginger, minced (Home grow, it doesn’t get much fresher than that!)
4 Spring Onions, sliced
100g of Cashew Nuts
2 Cloves og Garlic, minced
1 Onion, finely diced
Oil to fry
Salt & Pepper

Method:-

(1) Mix the Cornflour, Brown Sugar, Chicken Stock and Soy Sauce to make a smooth paste.
(2) In a large flat bottomed wok or frying pan, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.
(3) Add the Onion and fry until translucent.
(4) Add the Mushrooms, Pepper, Water Chestnuts and Ginger, frying until the Pepper is tender.
(5) Return the Chicken to the Wok and stir.
(6) Add the Mono-sodium Glutamate and then the Cornflour mix.
(7) Add the Spring Onions and bring to a simmer.
(8) Cook and stir until sauce is thickened, 1-2 minutes.
(9) Add the Cashew Nuts stir in and allow to simmer for a minute or so.

We served this over Rice Noodles with a few deep fried Noodles to garnish. Dressed with a little extra Ginger and a sprinkle of Paprika. This was as near to and authentic Chinese style dish as we can imagine. We were like a pair of little kids “Oh that’s so good, nom nom nom”. Etc!!!!!

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