Details

Written by Tony Carson

Category: Recipes

Created: 22 November 2019

• Quick and Easy
• Chicken
• Ingredients Alphabet
• Asian Recipes

We are fortunate in York to have quite a number of Asian students at the university so all the larger supermarkets have an Asian food section. Which made acquiring Nori sheets remarkably easy.

These Nori rolls aren’t really authentic but apart from the fact that Sue’s not overly keen of fish, Sushi would have been beyond our budget. So she made up a cross between Spring Rolls and Sushi.

Ingredients:-

Nori Sheets
Bean Sprouts
Onions, finely sliced
Carrots, batoned
Courgette, batoned
Cooked Beetroot, batoned
Mushrooms, sliced
Cucumber, batoned
Soy Sauce
Lettuce leaves
Roasted Garlic Chicken breast, sliced

Method:-

(1) Stir fry all the ingredients except the Beetroot, Lettuce and Cucumber.
(2) Mix the filling ingredients with a dash of Soy Sauce.
(3) Place Lettuce leaves on top of the Nori sheet.
(4) Spoon the filling ingredients into the middle of the sheet.
(5) Roll each parcel and either tick the ends in as you would with Spring rolls, or leave open.

We served ours with Sticky Rice and Peas, Home made Coleslaw and a Potato Salad. The whole gig was fresh colourful and very tasty.

 

Details

Written by Tony Carson

Category: Recipes

Created: 20 November 2019

• Takes a bit of time
• Pork Mince
• Gluten Free

About 8 years ago I helped out at a butchers in Selby and apart from learning to link Sausages by the mile and some basic butchery skills, I also anded up manning the Pie oven. Initially they were buying their Pork Pies ready filled and just cooking them. I suggested we get a casing former from Dalziels (A national Butchers equipment wholesaler) and make our own. After a few experiments we created our own recipe and pretty soon we were selling 120 pies by mid-morning which was the most we could make using the equipment we had.

We developed quite a reputation – In a good way!

Your traditional Pork Pie has a small amount of Sodium Nitrite added to the meal before cooking. This is a curing salt, but in Pork Pies it’s just added to preserve the pink colour in the cooked meat. We don’t (Yet!) have any curing salts, so my filling isn’t the traditional pink colour – Sorry!

But the filling is up to you really. Hot Water Pastry is actually pretty easy once you’ve forgotten everything you previously knew about pasty making….

Ingredients:-

110g of Lard
280g of Water
500g of Plain Flour (Gluten free in our case)
2 tsp salt
Egg, beaten

Method:-

(1) In a pan add the Water, Salt and Lard and bring to a simmer.
(2) Turn the heat off.
(3) Add the Flour a little at a time and mix thoroughly as you go.
(4) Once all the Flour has been combined transfer your still hot dough to a floured surface and roughly roll out.
(5) Add dough to your pie casing and using your hands press into shape.
(6) Add whatever filling you are using allowing a little space around the sides.
(7) make a lib with remaining dough and press a hole through the middle. You can be arty and decorate the lid with additional pastry decorations if you like. Just make sure you use a fork to press the joint firmly together or your lib is likely to come off when you cook your pie.
(8) Brush generously with beaten Egg.
(9) Cook in a pre-heated oven for 45 minutes at 180c. If you have a probe you are looking for an internal temperature of 80c.

My filling was far from traditional, but that’s how we roll here! The Pork mince had sliced pickled Garlic, Chilli flakes and whole grain Mustard added. I also made a Sage and Rosemary Aspic to pour into the hot Pie once it was cooked. When the Pie cools the Aspic sets around the meat. Which is kind of cool!!!
 

Details

Written by Tony Carson

Category: Recipes

Created: 15 November 2019

• Quick and Easy
• Sides
• Crispy Coated

It seems we’ve never actually added our Onion Rings recipe of the Pea Risotto recipe. Both are repeat visitors to our meals. So here goes:-

Onion Rings

Ingredients:-

1 Large Onion
2 Eggs beaten
Seasoned Flour (Gluten free in our case)

Method:-

(1) Peal and slice the Onion into rings of about 1cm thick.
(2) Dip into the beaten Egg.
(3) Coat with seasoned Flour
(4) Deep fry on a fairly high heat until golden brown.
(5) Place on kitchen paper to drain.

Pea Risotto

When I was last in Manchester working I bought some Sticky Rice from a Chinese supermarket. It is very “Sticky”! But idea for a Risotto.

Ingredients:-

1 Onion finely chopped
2 Cloves of Garlic, minced
Frozen Peas
Chicken Stock
Risotto or Sticky Rice
Salt & Pepper
Oil

Method:-

(1) In a large pan, add the onion and gently sweat for about 10 mins until really soft.
(2) Add the Garlic and cook for a further 2 minutes on a low heat.
(3) Stir the Rice into the pan, increase heat to medium and sizzle the rice for 1 min.
(4) Add the Stock a little at a time and stirring continuously until the rice is tender and has a good creamy consistency.
(5) Add the Peas and season to taste stirring the peas in well.

We served these with marinated Pork ribs and home made Coleslaw.

Details

Written by Tony Carson

Category: Recipes

Created: 14 November 2019

• Lamb Mince
• Gluten Free
• Ingredients Alphabet
• Indian Recipes
• Air Fryer Recipes

Discount half price Lamb mince and “M” in our ‘Ingredients Alphabet’ had to be Minted Lamb Kofta really.

Ingredients for the Kofta:-

250g Lamb mince
1 tsp ground Cumin
2 tsp ground Coriander
2 Garlic cloves, crushed
1 tbsp dried Mint
Oil

Method:-

(1) Mix all the ingredients except the Oil.
(2) Form into Sausage shapes and push a skewer through the middle.
(3) Brush with Oil and grill until slightly browned on all sides.

We served ours with a little Chilli sauce, Turmeric boils Rice and a side salad.