Details

Written by Tony Carson

Category: Recipes

Created: 01 January 2020

• Quick and Easy
• Chicken
• Season Vegetables
• Gluten Free
• Ingredients Alphabet

For the “Q” in our Ingredients Alphabet we used Quark as the base for the Cheese sauce.

Ingredients:-

2 cooked Chicken breasts, cubed
Cauliflower and Broccoli, cut into florets
Mature Cheddar Cheese, grated
200ml Quark
Milk
Pasta ( Gluten free in our case )
2 cloves of Garlic, grated
½ a large Onion, chopped
Mixed Herbs
Black Pepper
Salt & Vinegar crisps crushed
Oil and Margarine

Method:-

(1) Gentle Blanch the Cauliflower and Broccoli and drain.
(2) Boil the Pasta until it has a little bite and drain.
(3) Fry the Onions and Garlic in the Oil and Margarine and season with Salt & Pepper.
(4) Add the Chicken and heat through.
(5) Add ½ Quark and ½ Milk as the foundation of your sauce.
(6) Add ¾ of your grated Cheese.
(7) Add mixed herbs and Pepper to season.
(8) Add the Onions and Garlic and stir in.
(9) Add the Broccoli and Cauliflower and stir in.
(10) Stir in the Pasta.
(11) Transfer to an oven proof casserole.
(12) Sprinkle with the crushed Crisps and the remaining grated Cheese.
(13) Bake at 180c for 20 minutes or so until the Cheese has melted and slightly browned.

We made some Gluten free Galic bread and cobbled together a salad. It was very tasty.

Details

Written by Tony Carson

Category: Recipes

Created: 30 December 2019

• Quick and Easy
• Left Overs

Cold Buffet

Even on our £4 a day budget we ended up with Christmas leftovers! We also had so superb Cheese from Claire. So here’s our take on a cold buffet.

Details

Written by Tony Carson

Category: Recipes

Created: 30 December 2019

• Sausage
• Quick and Easy
• Cured Meat
• Gluten Free

There's a tale behind this. no Sausages were harmed in the creation of this dish. We had a visitor over Christmas who raided the local Continental Shop and bought various items, some of which were a mystery. The E252 (Potassium nitrate) in the smallest possible print on the ingredients label might have been a give-away if any of us had been able to read it without a microscope. This raw mince was described as Spiced Minced Pork. It was actually spicy raw Sausage meat! So when Sue set about making a Bolognaise sauce with it, it soon because clear that we needed to change tack….. 

Ingredients:-

500g of Sausage meat
1 Large Onion, chopped
2 cloves of Garlic, minced
Mixed Herbs
Dried Basil
Dried Oregano
Salt & Pepper
Puff Pastry (Gluten free for us)
A beaten Egg and Milk for an Egg wash
Oil to fry

Method:-

(1) Fry the Onion and Garlic until translucent.
(2) Add the Sausage meat and herbs and fry on a low heat until cooked through.
(3) Season to taste.
(4) Set aside to cool.
(5) Line an oven tray with Pastry.
(6) Add the cooked Meat and press flat with a spoon.
(7) Cut the remaining Pastry into strips and form a lattice over your Meat.
(8) Brush with the Egg wash. (We sprinkle on some ground roasted Pumpkin seeds for a bit of colour)
(9) Cook in the oven at 180c for 45 minutes.

We didn’t actually eat this monster portion, we’ll be snacking on the remaining half today. At £1.99 for 500g the Sausage meat was actually about half the price of the supermarket equivalent.
 

Details

Written by Tony Carson

Category: Recipes

Created: 24 December 2019

• Takes a bit of time
• Experiments

Did somebody mention Burger and Bean Pie? Natalie Chambers???? Nah - More like Bacon and Cheese burger Pie. Now you’re talking…

Just for fun…..

Ingredients:-

1kg Insanity, crushed into nutter sized globules
300g Beef mince (Discount isle green stuff at £1.38 in our case!)
250g Mature Cheddar, grated . (Make sure to grate a good lump of thumb as well)
Bacon
1 Terrapin
1 Satsuma
Chilli flakes
Garlic Salt
1 Grandmothers earring
A small brass bell
and a partridge in a pear tree
Gluten free puff Pastry

Method:-

(1) Place the Terrapin on the Satsuma, ring the small brass bell 7 times and sit with your eyes closed cross legged for 45 years.
(2) You’ve got really old and the mince went off a little over 44 years ago.
(3) Have a wash and shave.
(4) Start again – but without the Terrapin, Satsuma and blasted bell.
(5) Fry the bacon with the  Terrapin and set aside to drain.
(6) Mix the mince, Garlic Salt and Chilli flakes in a large bowl.
(7) Form into a large round burger sort of thing.
(8) Cut in half and stuff half of your grated cheese in the middle.
(9) Have a break, get drunk and fall asleep.
(10) Fry the burger on both sides.
(71) Have a pint of White Lightening.
(11) Boil the  Satsuma.
(12) Allow the burger to cool.
(13) Throw the  Satsuma away, is dead and they are really not good boiled.
(14) Get serious, I mean, really?
(15) Roll the pastry out.
(16) Place the Burger in the middle.
(17) Porn Grandmothers earring.
(18) Place the fried Bacon over the top.
(19) Cover with the remaining cheese.
(20) Wrap the pastry over everything, oil and sprinkle with wuzzed up Unicorn ( We found toasted Pumpkins seeds are a good alternative)
(21) Place in a preheated oven at 180c for 45 minutes.

We served ours with Chilli wedges, coleslaw and a bit of salad. No Satsumas, Unicorns or Terrapins were actually harmed in the creation of this dish…..