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Chilli Sauce recipe


100g Tomato Ketchup (Home-made recipe here)
100g of Tomato Puree
3Tbsp of Distilled Vinegar
½ Tsp of Hot Chilli Powder
½ Tsp Allspice
¼ Tsp of Onion Powder
¼ Tsp of Garlic Powder
2 Tbsp of Brown Sugar


(1) Mix it all together.
(2) Use as a sauce, Do Not eat by the Teaspoon full to try!!!!

DIY Tomato Ketchup

Why would anybody even think of making their own Tomato Sauce? Because we can and it's good to know what's in these things!!!!!


175g Tomato Puree
½ Tsp Onion Powder
120Ml of Boiling Water
2 Tbsp of Brown Sugar
½ Tsp Cinnamon
A Pinch of ground Gloves
A Pinch of Allspice
½ Tsp of Mustard Powder
½ Tsp of Salt & Pepper
3 Tbsp of White Wine Vinegar


(1) Put the Tomato Puree in a bowl.
(2) Add all the other ingredients to the boiling water mix well.
(3) Add to the Tomato Puree and whisk.

Like everything else, it tastes much better if you've made it yourself.....


Battered Velociraptor Drummer Roast Dinner

(No dinosaurs were harmed in the creation of this dish!)

I’d made a little bit too much batter for the Tokneneng we had in Saturday evening which was in the fridge. So a bit of freezer mining brought this Velociraptor Drummer to light which has probably been in there since the end of the Cretaceous Period - 75 to 71 Million years or so ago! OK for the realists among you, it’s actually about £1.50 worth of Turkey drummer…….

A lengthy recipe is probably pointless. But basically:-

(1) Roast the drummer with Mixed Herbs, Salt & Pepper and DIY Chilli Oil.
(2) Once cooked remove from the oven and allow to cool.
(3) Heat a fryer to 170c.
(4) Coat the drummer skin in Cornflour to allow the batter to stick.
(5) Dunk in batter and make sure as much of the surface is coated as possible.
(6) Lower into the Oil and turn regularly, allowing as much frying time as possible before the batter begins to brown.

We served ours with seasonal vegetables, a giant Yorkshire pudding and roast Potatoes. A perfectly traditional Sunday Roast I’m sure you will agree??????

Tokneneng recipe eat well on universal credit

‘T’ In our Vegetarian Alphabet goes to the Philippines. Nice one guys with the battered Egg as a street food. However we thought we’d make it just a little bit more messy with a runny yolk!


Eggs to boil!
2 Eggs, whisked for the batter
Plain Flour (Gluten free for us)
Hot Chilli Powder
Garlic Salt
Onion Salt
Soda Water


(1) Heat a pan of water to boiling.
(2) Use a slotted spoon to lower the Eggs into the water and allow to boil for 6 minutes.
(3) Lift the Eggs from the pan and swap the water for cold.
(4) Pop the Eggs back in the cold water and set aside.
(5) Add Cornflour to a bowl to coat the Eggs.
(6) Heat a fryer to 160c.
(7) Mix the Eggs, Cornflour,Plain Flour, Turmeric,Chilli Powder, Onion & Garlic salt – with enough Soda water to make a really sticky batter.
(8) Shell the Eggs very carefully and roll in the Cornflour.
(9) Coat in batter and lower into hot oil at 170c making sure they don’t stick to the bottom.
(10) Once they are browned and floating lift out and drain on kitchen paper.

These are clearly ‘Street Food’ and not intended as a main meal. But they are really good as a side with a dip and salad.

Urad Dal Punjadi Burger

Some months ago we started one of our silly little experiments. A Vegetarian recipe for each letter of the alphabet ( Vegetarian Alphabet gig here! ) For various reasons it was put on the back burner. But it’s time to do the last few letters, so we can set ourselves another challenge.

So Urad Dal - Black Lentils – works well for “U”


30g of Urad Dal
30g of Green Lentils
1 Tin of Kidney Beans, drained and rinsed
1 Onion, finely diced
1 Fresh Red Chill, finely chopped
1 Large Potato, skinned, boiled and mashed
1 Tsp of Cumin Seeds
1 Tsp of Chilli Powder
1 Tsp Garam Masala
1 Tsp Lemon Juice
½ Tsp of Coriander Powder
1 Tbsp of Cornflour
1 Tbsp of Mixed Herbs
2 Cloves of Garlic, minced
Breadcrumbs to coats (Gluten free for us)
Flour to coats (Gluten free for us)
1 Egg, beaten for an Egg wash
Salt & Pepper
Oil to fly


(1) Soak the Urad Dal and Green Lentils overnight in lots of water.
(2) Drain and rinse thoroughly and add to fresh water.
(3) Bring to the boil and allow to simmer for 40 minutes.
(4) Drain and set aside to cool.
(5) Boil and mash the Potato.
(6) In a large frying pan fry the Cumin seeds to release the aroma.
(7) Add the Onion, Garlic & Chilli and stir for a few minutes.
(8) Add the Chilli Powder, Garam Masala, Coriander Powder and Mixed Herbs.
(9) Add the lentils / Dal  / Kidney Beans to the frying pan and stir well to combine everything.
(10) Add the Mashed Potato, Lemon Juice and Cornflour.
(11) Season with Salt & Pepper if required.
(12) Allow to cool enough to be comfortable to handle.
(13) Form into Burger Patties.
(14) Gently dredge in Flour.
(15) Dip each Burger in the Egg wash and then coat in Breadcrumbs.
(16) Place in the oven at 160c on parchment for about 20 minutes and turn after 10 minutes.

The Bread Buns were Sue’s own home baked Gluten Free version (Recipe here if you need it) As she worked in a well known Burger joint way back in time serving Dinosaurs she has a certain way of building a Burger – Bun base, Mayo, Lettuce, Onion, tomato, Burger, Melted cheese, fried Garlic Mushroom & Onion, Lettuce, Onion Pickle, Bun lid. (Maybe, who knows, she’s too fast for me!) But realistically have whatever combination you fancy.

Unlike a meat based burger these did not contract when cooking. So they were huge! It’s a good job we don’t mind eating cold leftovers! We might not be posting recipes for a couple of days. Sensibly the quantities would feed a family of 4 to 6 in smaller buns. But they were/are still very tasty!!!!!

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