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Slow Roast Pork with Kale & Leaks
The Pork was an offcut from our latest home cured Bacon, so to wasn't the biggest bit of meat.
Ingredients:-
300g of Pork Loin
1 Leak, chopped
50g of Kale, chopped
50g of Frozen Peas
500ml of Chicken Stock
1 Tsp of Fennel Seeds
1 Tbsp of Pomegranate Molasses
1 Tsp of Sesame Oil
1 Tsp of Whole Grain Mustard
½ An Onion, chopped
Salt & Pepper to season
A handful of chopped Parsley, to garnish
Method:-
(1) Add the Sesame Oil to the Rind of the Pork and rub in a little Salt.
(2) Add the Pork to a roasting tin with 250ml of Stock.
(3) Sprinkle the Fennel Seeds over the Pork.
(4) Place in a pre-heated oven at 200c for 15 minutes.
(5) Reduce the heat to 150c and cook for 1 ½ hours until the Pork is tender.
(6) Remove the Pork and set aside.
(7) Add the Stock from the tray to a frying pan with the Onions.
(8) Bring to the boil and then reduce to a simmer.
(9) Add the Leeks, Kale and Peas with the remaining Chicken Stock.
(10) Add the Mustard, Parsley and season with Salt & Pepper.
(11) Add the Pomegranate Molasses and simmer for 5 minutes.
(12) Slice the Pork diagonally and serve oven the Kale / Leek combination with the cooking juices pored over.
(13) Garnish with Parsley and enjoy.
We actually called the greens “Green Windy Mountain” You can probably work out why!
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- Written by Tony Carson
- Category: Recipes
What do the get if you create a fusion between a classic Polish dish, a classic Cornish dish and a classic Anglicised Chinese dish? Pastrogi with special fried rice obviously! For those don’t have the same sort of mental health issues as us that is a crossed between a Pasty and a Pierogi!
As far as we know this is a first – An invention – An innovation – A monstrosity…. Take you pick!
We didn’t really weigh the ingredients as such. For the pastry you are looking for a workably sticky dough consistency, add a little extra Gram flour if the dough feels too wet or a little extra milk if it feels too dry.
It’s also a while since we did an “Ingredients Alphabet” recipe. So this is “D” for Dill.
Ingredients for the filling:-
Pork mince
Soy Sauce
Salt & Pepper
Dried Dill
Chilli flakes
Garlic Salt
Onion Salt
Ingredients for the pastry:-
1 Egg
Milk
Plain (Gluten free in our case) flour (¾ of the flour content)
Gram flour (¼ of the flour content)
Salt & Pepper
½ tsp Xanthum Gum
1 tsp Dried Dill
Method:-
(1) Mix the filling ingredients and set aside.
(2) Mix the pastry ingredients and adjust the consistency so that you have a workable dough.
(3) Roll the pastry on a floured surface and cut out circles about 6cm across.
(4) add filling to each Pastrogi close to form a mini Pasty shaped parcel and use a little Milk to seal the join.
(5) Shallow fry to brown all sides.
(6) Place in a preheated oven at 180C for 20 minutes.
We had a DIY special fried Rice with ours. But the Pastrogi would work equally well cold for a pack-up or cold tea.
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- Written by Tony Carson
- Category: Recipes
When we have a burger it’s usually an opportunity for mischief and we often end up creating some remodelled “Monster Burger” So as Sue only had ½ a home made Gluten free bun in the freezer we though we should behave and go for the “Mini Monster” version. We still didn’t eat it all. Burger for breakfast it is then!!!!
The Burgers were in the discount at £1.35 for 4. They were labelled “Thai Chilli”. Well who knows? Sue made a Chilli sauce.
Ingredients:-
Tomato Puree
Tomato Sauce
White Wine Vinegar
Fresh ground Black Pepper
Incredibly hot Chilli flakes we bought at the Continental Shop…..
We used our now memorised and almost automated Bhaji batter for the Onion Rings:-
Ingredients:-
100g Gram flour
½ tsp baking powder
½ tsp Chilli flakes
1 tsp ground Cloves
½ tsp Turmeric
Salt
The Burgers themselves had Mayo on the bun base, Salad, Gherkins, a Burger topped with Bacon, a little Chilli Sauce and melted Cheese. With the Burger repeated and then the bun lid added. The Skewer was needed or the whole thing would have collapsed, but the Onion ring on top was just for fun!
Served with a few home cut chips this whole creation was probably less than £3 for both of us…..
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- Written by Tony Carson
- Category: Recipes
The final demise of the roasted Chicken and the stir fry pack! We added a few fresh salad components, some crispy grilled Bacon bits and Mayonnaise. A few chopped pickled Gherkins added a bit of acidity and colour. Although it’s only a salad this was quite a hearty meal.
So including the Bacon Ends (£1.29 for 1kg) Tomatoes, lettuce etc. (Say £2) we have squeezed 6 quite substantial meals our of a Chicken (£2.85) and a stir fry pack (80p) for less than £8 which even for us couple of skin flints is pretty good going!
- Details
- Written by Tony Carson
- Category: Recipes
The second appearance of both the stir fry pack and the roasted Chicken!
There’s not much point in a recipe for this creation, basically anything you have inside some Gluten free home made pastry will do it….
- Details
- Written by Tony Carson
- Category: Recipes
We’re on the “A million ways to spin a whole Chicken out” gig again. Sue roasted the Chicken stuffed with halved Lemons, sprinkled with Chilli flake and fresh Garlic, on a bed of fresh Rosemary. Which in itself would have been a cracking dinner. But yesterday was an unforgivingly hot evening and by the time the Chicken had been in the oven for over an hour neither of us could face a roast dinner. So an impromptu stir fry was hatched. I even sold out and bought a stir fry packet for 80p – How lazy?
Ingredients:-
The thigh meat from the cooked Chicken, stripped
Boiled Rice
Stir fry veg pack
Soy Sauce
Chilli flakes
Method:-
(1) Fry the stir fry mixed vegetables in a little oil.
(2) Add the rice and stripped Chicken
(3) Lace with incredibly hot Chilli Flakes from the local Continental super market!
(4) Drown in Soy Sauce!
(5) Mix well and serve
(6) Listen to Sue swigging on antacid all night…...
It was my turn to cook so steps 4, 5 & 6 are not wise unless you like quite some punch!
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