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Welsh inspired Pasta
Usually I try to find a translation for a bit of humour. But The Welsh have not adopted the word ‘Pasta’ at all it seems. I’d suggest ‘Pastaio’, it might work?!
Ingredients:-
400g of Chicken Fillets, cut into strips
1 Leek the while part only, cut into strips
4 Small Mushrooms, finely sliced
2 Cloves of Garlic, minced
1 Jar of Cockles, drained
1 Tbsp of Capers, drained
100g of Leverbread
200ml of Milk (Lactose free for us)
3 Tbsp of ground Cashew Nuts
Spaghetti (Gluten free for us)
1 Generous hand full of Spinach
Grated Italian style Cheese, to garnish
Crispy Bacon, chopped, to garnish
Oil to fry
Salt & Pepper, to season
Method:-
(1) Fry the Bacon in a little Oil until very crispy. Remove and set aside.
(2) In the same Oil fry the Chicken until no-longer pink. Remove and set aside.
(3) Add the Leeks and Mushrooms, frying until softened.
(4) Add the Garlic and fry for a further minute or so.
(5) Season with Salt & Pepper.
(6) Stir the Ground Cashew Nuts into the Milk and add to the sauce.
(7) Allow to simmer until the sauce thickens.
(8) Cook the Pasta according to the packet instructions.
(9) Reserve some of the Pasta Water when draining.
(10) Add the Chicken back to the Sauce and stir in half of the Laverbread.
(11) Add the Pasta and likely cover with the Sauce.
(12) Stir in the Cockles, Capers and Spinach.
(13) Heat gently until the Spinach wilts.
(14) Serve, garnished with the Italian Style grated Cheese, Bacon, Cockles, Capers and the remain Laverbread.
This was a mountain of food and there was a hearty breakfast in the morning for me! Really good. Even if the Welsh haven’t yet adopted the word for ‘Pasta’…...
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- Written by Tony Carson
- Category: Recipes
Tunnel boning was one of those little tricks Geoff the master butcher taught me very early on when I worked with him. It’s really easy with a Turkey thigh. With a long sharp pointy knife just cut around the bone from one and to the other and slide the bone out. This makes an ideal cavity for home made stuffing which will keep the meat moist when you roast it. We cut two other pockets through ours to get as much stuffing in as we could.
Sue’s home made Gluten free stuffing.
Ingredients:-
2 Sausages of your choice with the skins removed
About twice the amount by volume of dry bread crumbs (Home made Gluten free bread in our case)
1 beaten Egg
2 Onion finely chopped
Dried Sage, Dill and Chilli flakes
Tomato Puree
Salt & Pepper
Method:-
(1) Mix all the ingredients.
(2) Stuff inside the Turkey thigh or form into balls and roast separately.
Clearly we didn’t eat all the thigh. It will be making a return this evening!
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- Written by Tony Carson
- Category: Recipes
The Chilli and Onion Beef kebabs were hiding the my favourite discount fridge at £0.75 for 4. We very rarely buy pre-made items so you could say they were a bit of a treat. Actually they were very tasty but what to have with them? They reminded me of the Lamb Koftas I used to hand press at this time of year in the butchers, so we decided to go Indian. So a few spices, a couple of Potatoes and some Spinach and a Sag Aloo made a perfect side.
Ingredients:-
Potatoes cut into cubes and boiled to soften slightly
1 Onion sliced
2 cloves of Garlic grated
2 handfuls of fresh Spinach (Or 4 balls of frozen)
1 tsp Ground Ginger
1 tsp Cumin Seeds
1 tsp Turmeric
1 tsp Garam Masala
Oil & Margarine
Method:-
(1) Fry the Cumin seeds in a little Oil & Margarine until they start to brown.
(2) Add the Onion and fry until they begin to brown slightly.
(3) Add the Potato, Garlic, Turmeric, Ginger and Garam Masala and fry until the Potatoes begin to soften.
(4) Add the Spinach and stir gently until it wilts.
(5) Season with Salt if required.
We add a little of Turmeric to our rice to give a bit of colour and on this occasion popped a handful of Peas in a the end. The kebabs were garnished with a bit of home made Chilli and Lime sauce with fresh Chives sprinkled over the top.
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- Written by Tony Carson
- Category: Recipes
Sue and I have a friend Hugh Kelly AKA The Beer Kid. Lovely chap. But apart from his passion for craft beers he has a bit of a thing for Liver and Onions. He also recently had a trip to Eastern Europe where he munched his way through all manner of “Extreme “ offal based dishes, but let’s not go there!
So we decided to pimp up good old Liver and Onions in his honour!
Flour dredged fried Pork liver with Onion gravy on a bed of mashed potatoes with peas, crispy back Bacon and home grown Radish micro salad!!!
Sorry Hugh, just gently tugging at your chain man!
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- Written by Tony Carson
- Category: Recipes
A bit of a different take on an old favourite yesterday. To add a bit of citrus zest Sue grated and squeezed a Lime over the drummer with the usual Chilli flakes. The thigh and drummer packs are usually crabbed for the freezer when they are on offer as we easily make three meals out of them. There is very little waste compared with a Chicken for example. The only fiddly bit is extracting the Quills from the drummer which are actually the tendons.
Ingredients:-
1 Turkey drummer
The zest and juice of a Lime
2 Onions
2 Gloves of Garlic
Dried Basil
Chilli flakes
Salt & Pepper
Oil
Method:-
(1) Slice the Onions to line the bottom of an over tray and add a little oil.
(2) Grate the Garlic and sprinkle over the Onions.
(3) Place the drummer over the Onion and Garlic and zest and squeeze the Lime over the top. Pop the rind in with the Onions for an additional citrus kick.
(4) Sprinkle with Chilli flakes, dried Basil, salt & Pepper and drizzle with a little oil.
(5) Cover in foil and place in a pre-heated over at 170C
(6) Gently roast until the meat is beginning to fall off the bone.
(7) Set aside to rest until the meat is cool enough to handle.
(8) By running I fork through the meat at the narrow end you will be able to find the quills easily and pull them free of the meat by hand.
We had Gluten free Yorkshire puddings, Onion gravy, Carrots, New Potatoes and crispy deep fried Kale with ours. The Lime certainly adds a notable citrus kick which was very tasty.
- Details
- Written by Tony Carson
- Category: Recipes
Well all good things come to an end. Our bargain basement ( Bargain Cellar – We’re not American! ) Chicken at £2.35 has provided three meals for us. A Roast Chicken Dinner, followed by a Chicken Pasta Bake and yesterday the remains made a pretty good cold salad. Ideal for a rather muggy evening.
We had home made Gluten free Garlic Bread, Crispy Wedges and home made Marie Rose sauce with it and it was pretty good. You can tell this was Sue’s creation as it’s nicely presented and there it’s that blue tinge to the picture which is caused by the Fire Engine lights outside when it’s my turn to cook!
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