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Chicken Wings & Thighs

Chicken Wings & Thighs recipe“Basically butchery of any sort is a reductive cost incremental process.” Easy for my old colleague Geoff the butcher to say! What he actually meant was the more time and effort required in the butchery process, the more you have to charge for the end result. So generally with Chicken for example, you are better buying the full bird and cutting it yourself.
 
However sometimes in the reductions you find a little surprise. These Wings & Thighs cost us 89p! It's a while ago when we were still living in the tent and had very limited resources, but they made a great meal at very little cost.
 
Ingredients:-
 
1 box of Chicken Wings and Thighs
1 Onion
6 Mushrooms
Vegetables – Whatever you have
Gravy mix (We use Bisto Best as it's Gluten free)
 
Method:-
 
(1) Chop the Onions and Mushrooms.
(2) Add the Onions and Mushrooms to a pan of water and add 3 table spoons of gravy powder.
(3) Bring the gravy to the boil and then reduce the heat to a simmer until the Onions and Mushrooms have softened. Remove from the heat.
(4) Place the Chicken pieces in a pan of water and broil with a little salt and pepper until they are cooked. Remove from the heat, drain and cover.
(5) Slice or chop your vegetables and boil in salted water until tender.
(6) Add the Chicken to the gravy and gently reheat.
(7) Serve the Chicken over the vegetables.
 
A quick and easy nutritious family meal.

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Monster Turkey Burger in an Olive Bread Bun

The dreaded discount fridge had a half kilo box of Turkey thigh mince at 88p the other day. Clearly I thought better of such expensive meat and left it there…… ( Just call me Boris Johnson! - I’m lying! ) So here’s another take on Sue’s Monster Burger, with Olive Bread this time and still under our £4 budget….

Burger Ingredients:-

½ a large Onion, finely diced
Dried Mint
Chilli flakes
Turkey Mince
Salt & Pepper to season

Method:-

(1) Mix everything well in a bowl.
(2) Form into four thick burgers.
(3) Fry gently on both sides until cooked through, but not too long as you will dry them out.

Gluten free Olive Bread Bun

Ingredients:-

240g Self raising Gluten free flour
½ tsp Salt
The chopped leaves from 2 sprigs of fresh Rosemary
240ml Milk
a hand fill of chopped Green Olives
4tbsp Mayonnaise

Method:-

(1) Mix everything together.
(2) Add to a square bun tin.
(3) Cook in a pre-heated over at 180c for 40 minutes.

Filling Ingredients:-

8 rashers of streaking Bacon, grilled
4 Slices of Mature Cheddar Cheese
1 Large Onion sliced
Lettuce and sliced Tomatoes
Mayonnaise

Build your burger!

(1) Slice the bun in half.
(2) Spread Mayonnaise in the bottom slice.
(3) Add a layer of Lettuce.
(4) Place sliced Onions over the Lettuce followed by sliced Tomatoes.
(5) Layer Bacon and the Cheese slices over the burger and then place under the grill to melt the Cheese.
(6)) Put the burger on top of the Tomatoes and place the top half of the bun over and secure with a skewer.
(7) Eat – fall asleep in a heap!

We made Onion Rings, a root vegetable Coleslaw and chips as sides and added a bit of salad. We will be eating cold burger today as we simply couldn’t have eaten it all in one sitting!

 

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A pretty authentic tasting Chicken Madras

We had some cooked Chicken Thighs left over from a roast Chicken, so we thought we’d try a Madras from scratch.

Also “O” in our ‘Ingredients Alphabet’ works nicely with the Onion Bhaji

Ingredients:-

1 large Onion chopped
3 cloves of Garlic, minced
1 tin of chopped Tomatoes
Tomato Puree
2 medium Potatoes skinned and cubed
A thumb size piece of fresh Ginger skinned and grated
2 Chicken thighs
Chilli flakes
Chilli power
Cumin seeds
Cumin powder
Ginger Powder
Garlic Salt
Onion Salt
Black Pepper Corns
Dried Coriander
Black Lime
Garam Massala
Turmeric
Salt
Oil

We’ve not measured most of the ingredients as you can adjust the quantities to suit your taste.

Method:-

(1) In a Pestel & Mortar grind the Chilli flakes, Chilli power, Cumin seeds, Cumin powder, Ginger Powder, Garlic Salt, Onion Salt, Black Pepper Corns, Dried Coriander, Black Lime, Garam Massala, Turmeric, Salt, fresh Ginger and 2 cloves worth of the grated Garlic. You will end up with a very dry paste consistency.
(2) Gently fry the Onion and the remaining Garlic in a Wok or large frying pan.
(3) Add spicy paste and stir in.
(4) Now add the tinned tomato and an equal amount of water.
(5) Add the Tomato Puree and stir well.
(6) Add the cubed Potatoes and allow to simmer for 20 minutes or long enough for the Potato to be cooked by firm.
(7) Add the Chicken, stir in and simmer very gently for a further 20 minutes.

Relish

Ingredients:-

½ a Cucumber chopped
½ an Onion chopped
White Wine Vinegar
Dried Mint

Method:-


(1) Mix together and chill in the fridge.

Onion Bhaji

Ingredients:-

2 Onions sliced
100g gram flour
1 tsp Baking Powder
½ tsp chilli powder
½ tsp Turmeric Powder
Water
Salt
Oil

Method:-

(1) Mix everything except the Onions to make a very stiff batter.
(2) Add the Onions and mix well.
(3) Add about 2cm of Oil to a frying pan and heat to a medium heat. If a dry of the batter puffs up, rises to the surface and begins to brown, you are good to go.
(4) Form hand sized flattened rough disks and fry on both sides individually until golden brown.
(5) Drain on kitchen paper.

This sounds like a very complex recipe. But in fact once you have prepared the spice pasta it’s really quite an easy dish. We served ours on a bed of fragrant boiled Rice. The only bought items were the Poppadoms…..

 

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Chicken and Broccoli Pasta Bake

When we were at The Inn on The Green one of the best sellers on the weekday menu was Sue’s Chicken Skillet Pasta. This Pasta Bake is pretty similar ingredients wise, but baked.

Ingredients:-

2 Chicken Breasts, sliced into 1cm strips
¼ of a head of Broccoli, cut into florets
3 Spring Onions, sliced
Mature Cheddar Cheese, grated
Soft Cheese with herbs
Milk
Pasta ( Gluten free in our case )
2 cloves of Garlic, grated ( We used our Lacto-Fermented version )
½ a large Onion, sliced
Mixed Herbs
Black Pepper
Oil and Margarine

Method:-

(1) Gentle Blanch the Broccoli and drain.
(2) Boil the Pasta until it has a little bite and drain.
(3) Fried the Onions and Garlic in the Oil and Margarine.
(4) Add the Chicken and cook through.
(5) Add the Milk as the foundation of your sauce.
(6) Add mixed herbs and Pepper to season.
(7) Stir in sufficient of the Soft Cheese to thicken your sauce.
(8) Add the Broccoli and stir in.
(9) Transfer to an oven proof casserole.
(10) Sprinkle with the Spring Onions and grated Cheese.
(11) Bake at 180c for 20 minutes or so until the Cheese has melted and slightly browned.

For a cost of maybe £3 or so there was enough here to comfortably feed four people.

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Chinese Style Bacon Chops

Bacon Chops are an infrequent visitor to our plate, mostly because Sue isn’t keen really. But at 0.75p for two good sized boneless chops in the discounts they were bound to come home with me really.

So Sue went a bit “Chefy”!

Ingredients:-

2 Boneless Bacon Chops
1/5 of a Red Cabbage, sliced
1/2 Spring Green Cabbage, sliced
2 Potatoes, cubed and blanched
½ a large Onion, sliced
2 cloves of Garlic, grated
Soy Sauce
Mixed Herbs
Black Pepper
OilIngredients:-

Method:-

(1) Mix Soy Sauce, Black Pepper and Garlic to make a marinade and pop your Bacon Chops in it.
(2) Mix Oil and Mixed Herbs with your cubed potatoes and lay on a baking try.
(3) Add Oil and Soy Sauce to a Wok or large frying pan.
(4) Put the Plum Sauce ingredients (See below) in a saucepan on a low heat. Stir occasionally.
(5) Heat the over to 180c and put the cubed Potatoes in.
(6) After 20 minutes heat your Wok / Frying pan and start by gently frying the Onion and Garlic.
(7) In a separate pan sear the Bacon chops in a little oil on both sides.
(8) Transfer the Bacon chops to the oven.
(9) Add the Cabbage to the Onion and Garlic and stir in the remaining marinade.
(10) Add the Mixed Herbs and Black Pepper.
(11) Press the Plum Sauce through a sieve to separate the skins and stones.
(12) Cut the chops in to generous strips.
(13) Plate the fried Cabbage first, with the Bacon over the top and dress with Plum Sauce.
(14) Add the Cubed Potatoes to both sides of the plate and you’re good to go!

Plum Sauce ingredients:-

300g of frozen foraged Plums ( A punnet of red supermarket Plums will do the trick!)
1 tbsp Soy Sauce
1 tbsp Sugar

We’ve been growing micro salad which we scattered on top just to be a bit flash!
 

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Vegetarian Pattie

Let’s not go down the “Fake Meat Burger” road. Impossible Meats are doing very nicely from both positive and negative media coverage of the recent Burger King Impossible Whopper debacle in the USA and from a personal point of view (Tony) I have an bit of an issue with Vegetarian / Vegan meat ‘Substitutes’ being intentionally made to look like bits of dead animals. If you want to eat a vegetable based diet then good for you.

Ingredients:-

Finely grated vegetables of your choice – We used Mushroom, Beetroot, Carrots, Onion and Spring Onions
Grated raw Potato with the excess water squeezed out
Dried Parsley
Fried Mint
Flour (Gluten free in our case) – Just enough to make the mixture form-able
1 Beaten Egg
Salt & Pepper
Oil to fry

Method:-


(1) Mix everything excluding the Flour in a large bowl.
(2) Add just enough Flour so that you can form the Pattie shape and it won’t flatten under its own weight.
(3) Heat the oil in a frying pan to a medium heat and fry gently on both sides.
(4) Transfer to a grill tray in a pre-heated oven at160c and cook for a further 20 minutes

We actually have these as a side with a home made Pie and Peas. But they were very filling and would have worked pretty well with some salad and Cheese in a bun. (Still avoiding the Burger gig you’ll note!)

 

  1. Yorkshire Kimchee
  2. “N” for Nori in our Ingredients Alphabet
  3. Hot Water Pastry
  4. Missing Sides

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