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Sesame Prawn Toast
Gluten free bread is more like chemistry than baking to get it right. Gluten and Daily free Bread feels like you’ve actually lost the plot and are messing with the Occult / Alchemy.
But it worked. We’ll need to adjust the recipe slightly for our taste. More Salt and slightly less Honey next time. But the slightly sweet overall taste worked really well for Prawn Toast. Certainly the best version we’ve ever eating at home or in a restaurant.
Prawn Toast.
Ingredients:-
150g of Raw Prawns
1 Tsp of Ginger, grated
2 Cloves of Garlic, minced
1 Egg White
2 Spring Onions, chopped
1 Tsp of Soy Sauce (Gluten free for us)
¼ Tsp of ground White Pepper
¼ Tsp of Salt
3 Slices of Gluten free White Bread, cut into triangles (Gluten free for us – See recipe below)
6 Tbsp of Sesame Seeds
Oil to fry
Method:-
(1) Add the Prawns, Ginger, Garlic, Egg White, Spring Onions, Soy Sauce, Salt, white Pepper together and blitz to a smooth paste.
(2) Spread the paste generously on one side of the Bread.
(3) Dip each triangle of bread in the Sesame Seeds, paste side down.
(4) Heart Oil and fry paste side up for 1 to 2 minutes.
(5) Flip over and fry until the paste is golden brown.
(6) Drain of kitchen paper.
The flavour enhances as they cook, so these are probably best served at room temperature as a side. They were really good. Certainly a recipe we will repeat next time we do an Asian dish.
For the Gluten free / Milk free Bread:-
Ingredients:-
335Ml of Almond Milk, unsweetened
35g of Dairy free Margarine
2 Eggs, beaten
1 Tsp of Apple Cider Vinegar
400g of Plain Flour (Gluten free here)
120ml of liquid Honey
1 Tsp of Salt
1 ½ Tsp of Xanthan Gum
1 ¾ Tsp of Instant Yeast
Method:-
(1) Add all the wet ingredients to your Bread machine.
(2) Add all the dry ingredients excluding the Yeast.
(3) Make a small well in the top and add the Yeast.
(4) Bake on the Gluten free setting (It’s No.9 on our machine)
(5) Remove and allow to cool on a wire rack.
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- Written by Tony Carson
- Category: Recipes
Initially this was intended as a dipping sauce…. As we have found with a lot of foraged items they have much stronger flavours than their shop bought counterparts. So this is going over a £1.38 rack of Pork ribs!
This was clearly an experiment and we’d not expect anybody in their right mind to have these ingredients to hand! But it’s good to experiment. You never know what you’ll invent for a few pence….
Ingredients:-
260g of frozen foraged Plums
4 large lumps of pickled Chicken Of The Woods
Lacto Fermented Garlic Cloves
A slug of Soy Sauce and Fish Sauce
2 table spoons of Sugar
Enough Tomato sauce to make the sauce wet enough to pour over your meat
Shop bought Mushrooms, fresh Garlic and bought Plums would probably result in something good, but maybe not quite as strong flavoured.
Method:-
(1) Thaw the plums. We used the Microwave but it doesn’t matter if you heat them gently in a pan with a little water.
(2) Simmer the Plums in a little water until you can squash them with a fork.
(3) Press through a colander to separate the stones, keeping to juice, pulp and skins.
(4) Allow to cool so you don’t damage your blender.
(5) Blend everything apart from the Tomato Sauce to a fine texture.
(6) Add back to the pan and simmer for 20 minutes.
(7) Add enough Tomato Sauce to make your sauce liquid enough to pour.
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- Written by Tony Carson
- Category: Recipes
We actually had a Sunday roast on a Sunday, which is unusual for use. We seem to default to a roast on Wednesdays for some reason unknown to modern science….. But the £2 worth of Turkey thigh left us with quite a bit of cooked Turkey. Again our usual resort is a curry. But pies are also goooood!
Also there;s Leeks in here - So "L" for Leeks in our Ingredients Alphabet....
Ingredients:-
Cooked Turkey thigh, cut into large cubes
4 rashers of streaky Bacon, cut into small pieces
1 large Leek, cut into disks
1 Onion, chopped
A handful of Mushrooms, chopped
Margarine / Butter
Cornflour
Salt & Pepper to season
2 cloves of Garlic, minced
Milk
1 Egg, beaten
Puff Pastry (We cheated and used shop bought Gluten free pastry!)
Method:-
(1) Sauté the Onions in Margarine until translucent and add the Garlic cooking for a further 2 minutes.
(2) Season with Salt & Pepper.
(3) Add the chopped Bacon and stir until cooked.
(4) Add the Mushrooms and then the chopped Leek.
(5) Stir gently so you don’t break the Leek up.
(6) Add the Cornflour and stir in.
(7) Add Milk a little at a time until you have a rich sauce for the pie filling.
(8) Add the cooked Turkey and gently stir until the meat is thoroughly heated.
(9) Pour the filling into an oven proof deep sided dish and cover with Pastry.
(10) Brush the pastry with an Egg wash and place in the oven at 180C.
(11) When the Pastry is golden brown you’re good to go.
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- Written by Tony Carson
- Category: Recipes
I happened across a large Chicken Of The Woods ( Laetiporus sulphureus )yesterday. I’ve had an interest in Mycology since I was young and know the easily distinguish edible fungi reasonably well. But a cautionary note first – If you are not 100% sure of what you have found it’s really not a good idea to eat it. Chicken Of The Woods is a polypore fungus which grows of damaged and dying trees. It can only really be confused with The Blackening Polypore but as this is also edible there not much of an issue if you have the wrong one. But it’s clear as soon as you cut them. As the name indicates The Blackening Polypore turns black quite quickly when cut. This recipe was suggested by the Polish chap at our local deli. He asked why I was buying two large bottles of 10% pickling vinegar. When I told him he smiled and said that adding a Bay leaf and Coriander or Dill seeds will remove the slightly woody taste. Our Polish friends have a much more positive outlook on fungi than we do and have been preserving them for centuries.
If you fancy trying this with ordinary shop bought mushrooms it will work equally well. The only pickled mushrooms we’ve had which were not to our taste were pickled Ceps which have the texture of Slugs – Shudders!
Ingredients:-
Mushrooms of your choice (Ceps if you really must!)
Coriander Seeds
1 Bay Leaf
1 large clove of Garlic, sliced
10% Pickling or distilled Vinegar
Method:-
(1) Chop the mushrooms into quite large pieces. If you are using Chestnut Mushrooms for example, halve them.
(2) Add enough Mushroom to fill a large jar. We had a Kilner jar, but any large jar will do.
(3) Add the seeds, Bay leaf and Garlic.
(4) Top the jar up with Vinegar so that all the Mushrooms are submerged.
(5) Seal and pop in a cupboard.
They should be pickled in a week or two. Once pickled they will keep for a considerable length of time. Unless we really like them…...
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- Written by Tony Carson
- Category: Recipes
Little people don’t need takeaway food to keep them happy. Sometimes if you get them involved in making their favourites it’s not only cost effective, but also instills a few basic cooking skills and hopefully an interest in food. Dean our grandson has been staying with us for a few days. 7 years old is not too young to be cooking under supervision. Well we don’t think so any way!….
Dean likes Pasta Bolognese – So here’s him helping to make it!
The finished results!
He’s also rather keen on Chicken Nuggets. But our home made version is considerably healthier….
We also had to do the obligatory Pumpkin….
Recipes here:-
Pasta Bolognese
Gluten free Garlic Bread (Just melt Garlic Butter over it!)
Chicken Nuggets
We did give him breakfast and lunch so he didn’t need to stick to our “One hearty meal a day” gig, but even so we didn’t break our £4 a budget too dramatically…...
- Details
- Written by Tony Carson
- Category: Recipes
You can pay £2.95 for a small bag of roasted Pumpkin Seeds in a well known health food store if you wish. But why would you? When making a Pumpkin lantern with kids most folk seem to just scoop the seeds out and throw them away.
Not here!
Ingredients:-
The seeds from your Pumpkin
Oil to roast
Salt
Method:-
(1) Add a little oil to an over tray.
(2) Wash the pulp off the Pumpkin seeds and dry them with kitchen paper.
(3) Add the seeds to the oil and sprinkle with salt.
(4) Roast in the oven at 180C for 20 minutes or so stirring occasionally.
(5) Lay the roasted seeds on kitchen paper to absorb the oil and then store in a jar.
Good for sprinkling over dishes to add a bit of crunch and a mild nutty flavour.
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