Details

Written by Tony Carson

Category: Recipes

Created: 21 December 2019

• Gluten Free
• Asian Recipes

I wasn’t in the greatest mood yesterday as I had a bit of face pain. A bit….. But it was my turn to cook so I threw this together. Not as good as Sue’s dishes presentation wise, but we’ve not staved or died of food poisoning - which is a bonus!

Kebabs:-

Ingredients:-

Cubed Chicken Breast (We had a large discount isle Chicken at £2.19 so I just lopped the breasts off)
1 Red Pepper, chopped
1 large Onion, quartered
Mushrooms, halved
Salt, Pepper and Oil to dress
1 Lemon

Method:-

(1) Mix the Salt & Pepper into the Oil
(2) Thread all the bits and bobs only a skewer alternating the items.
(3) Drizzle with the Oil mix.
(4) Pop in a pre-heated oven and 180c until the Chicken is cooked.

The sauce for the Rice Noodles was a simple tinned Tomato, sliced Gingers and chopped home pickled Garlic gig. A bit of grated cheese and sliced Spring Onion to dress, a squeeze of Lemon  you’re good to go!

Details

Written by Tony Carson

Category: Recipes

Created: 20 December 2019

• Takes a bit of time
• Pork Shoulder
• Experiments
• Gluten Free

We’ve had a good old rummage around the Internet and as far as we can see we’ve actually invented a new Pie. Pulled Pork, Leek and two Cheese Pie had to have chips and beans with it really - Well Potato Wedges at least.

We’ve been experimenting with ways to get the most out of a £5.38 boneless Pork shoulder joint. So far we’ve had:-

Pulled Pork Ploughman's
A home made Pulled Pork Curry
Pulled Pork, Leek and two Cheese Pie

Our invented pie went from a bit of a joke to a reality in a couple of hours. Sue made the pastry and Pulled Pork while I was working and we assembled and baked our heart shaped pies yesterday evening. I’ll probably be munching on left overs this morning for breakfast as the pies were quite large and very satisfying / filling….

Pastry:-

Ingredients:-

Plain Flour (Gluten free in our case)
Margarine
Ice cold Water
Salt

The measurement for a basic pastry dough are available on-line, but you are looking for a fairly firm dough so you can press it into your pasrty cases and stays in place.

Method:-

(1) Mix the ingredients in a large bowl to form a firm pastry.
(2) Wrap in film and place to rest in the over for at least ½ an hour.

Pulled Pork – We’re not overly keen on BBQ stile Pulled Pork, so this is Sue’s alternative.

Ingredients:-

Pulled Pork, separated into rough strands
Tomato Ketchup
Cider Vinegar
Soy Sauce
Salt & Pepper

Method:-

(1) Mix everything together.
(2) Add extra vinegar if required so the the mixture is fairly loose.
(3) Cover and place in the fridge for 20 minutes or so.

Other bits & Bobs

Ingredients:-

¼ a Leek softened in Oil on a low heat.
Red Leicester Cheese, grated
Brie, cut up
Melted Maragine
Pie tins or formers, well oiled

Building  you pie

(1) Roll your chilled pastry out and use your pie tin and a template to cut tops for each pie.
(2) Press pastry into the pie former / tin to make the base and walls.
(3) Add a layer of Pulled Pork.
(4) On top of this sprinkle grated Red Leicester.
(5) Add a layer of softened Leek.
(6) Over the Leek add a layer of chipped Brie and press everything down.
(7) Press the tops onto your pies and seal.
(8) Brush with melted Margarine.
(9) Pop in the over at 180c for about 45 minutes until the pastry is golden.

Enjoy, if anybody ever replicates this pie please let us have some pictures!
 

Details

Written by Tony Carson

Category: Recipes

Created: 18 December 2019

• Takes a bit of time
• Pork Shoulder

We had a whole boned Pork Shoulder for £5.38 in the freezer. As one meal this would have been excessive and over budget. It’s also a slow roast gig. But we’ll most likely get 6 servings from the meat over the next few days.

For the Pulled Pork.

Ingredients:-

Pork Shoulder
A pint of Stock
Oil
Salt & Pepper
Onions
Rosemary
Garlic cloves, halved

Method:-

(1) Pour the stock into a casserole dish and add the Onions roughly chopped.
(2) Lay a couple of sprigs of Rosemary over the top.
(3) Stab the Pork with a sharp knife and push the halved Garlic into the meat.
(4) Season with Salt & Pepper and rub well with Oil.
(5) Cover with foil and place in the oven at 160c
(6) Leave to roast very slowly for at least 5 ½ hours.

We did actually end up with reasonable crackling, which is rare with a home frozen joint. So we served the pulled Pork with crackling over the top, home fermented Kimchee (Recipe here), Garlic and Clive Cheese and hand cut chips. A bit of Piccalilli and it was a very taste and simple supper. 

The stock and Onions are in a jar in the fridge and will make the base for an outstanding gravy!
 

Details

Written by Tony Carson

Category: Recipes

Created: 18 December 2019

• Quick and Easy
• Sides
• Gluten Free

At this time of year if you like your Brassicas Red Cabbage is weight for weight the best value by far and probably one of the most versatile. One 60p Red Cabbage will happily provide colourful veg in various forms for 3 or 4 meals for us and live for a good week in the fridge, even when you’ve cut into it.

Ingredients:-

1/3 of a Red Cabbage, finely sliced
2 rashers of Bacon, chopped
2 Mushrooms, finely sliced
½ an Onion sliced
2 Sliced of Leek
Salt & Pepper
OilIngredients:-
Distilled Vinegar

Method:-

(1) Soak the Red Cabbage in the Vinegar.
(2) In a large frying pan heat a little oil.
(3) Fry the Bacon and then add the Onion.
(4) Once fried add the Mushrooms and soften.
(5) Pour in the Red Cabbage & Vinegar and add the Leek.
(6) Season to taste and then simmer stiring regularly until the Cabbage has softened but still has some bite.

The Monster in the background is one of our favourites - Giant Toad-in-the-Hole. We served ours with mashed Potato, mashed Swede and Carrot and lots of gravy over the Toad-in-the-Hole. A proper hearty winter warmer sort of dinner.