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Nori Rolls
It’s a while since we did one of our Vegetarian Alphabet recipes. We were up to “N” so we thought we’d have a play with Nori Rolls. We’ve not got the Japanese presentation skills, but these were really tasty.
Ingredients:-
Nori Sheets
Rice Noodles
Hot Chilli Sauce
Soy Sauce
4 Mushrooms, finely sliced
Garlic Powder
Spinach , blanched for 30 seconds
1 Carrot, finely sliced
½ Red Pepper, finely sliced
2 Shallots, finely sliced
Sticky Rice
White Wine Vinegar
Sugar
Dried Coriander
Oil
Margarine
Method:-
(1) Stir fry the Shallots, Mushrooms, Peppers and Garlic Powder in a little Oil, Margarine & Soy Sauce – Until softened.
(2) Boil the rice until it is cooked and has released it’s starch – Set aside to cool and drain.
(3) Stir a little Vinegar, a pinch of Sugar and Coriander into the Rice.
(4) Blanch the Spinach leaves for 30 seconds and lay on kitchen roll.
(5) Slightly heat the Nori sheets over a flame.
(6) Heat the Hot Sauce in a pan.
(7) Brush each Nori sheet with Hot Sauce.
(8) Form a layer over ¾ of each Nori sheet with the Spinach leaves.
(9) Form a thin Sausage shape of Rice and lay in the middle of each Nori sheet.
(10) Add a layer of the softened Vegetables.
(11) Roll each Nori sheet and stick the overlap with the Hot Sauce.
We boiled the Noodles with the remaining Vegetable filling and a little of the Hot Sauce to make a bed.
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- Details
- Written by Tony Carson
- Category: Recipes
We had some Casserole stock in the freezer from a previous meal and also some giant Yorkshire Pudding. Waste not Want not etc! This is an ideal slow cooker dish, but it will work just as well in a covered casserole dish in the oven on a low heat.
Ingredients-
Casserole gravy
A Handful of Kale
1 Onion, sliced
1 Stick of Celery, chopped
¼ or a Celeriac, chopped
1 Carrot, chopped
3 small Potatoes, cubed
Handful of Baby Sweetcorn,chopped
5 Mushrooms, chopped
2 cooked sausages, sliced
400g Kidney, chopped and coated in seasoned flour
Red and Green Lentils
Mixed dried Beans & Peas
Seasoning-
Salt & Pepper
Onion Salt
Garlic Salt
Paprika
Mixed Herbs
Dried Rosemary
Chilli Flakes
Method-
(1) Soak the Lentils, Beans and Peas in salted water with 1tsp of Bicarbonate of Soda and a little Cider / White Wine vinegar to release the starch.
(2) In a large pot add the Onion, Celery, Carrot, Potatoes, Celeriac, Sweetcorn to enough water to cover. Add the seasonings and simmer for 20 minutes.
(3) Add the Casserole gravy, stir to combine and cook on a low heat.
(4) In a frying pan cook the Kidney in a little oil until the oil has absorbs the flour.
(5) Add to the casserole and stir in.
(6) Transfer everything to a casserole dish or Slow Cooker.
(7) Drain the Lentils, Beans and Peas and rinse. Add to the casserole.
(8) Cook for a further 20 minutes.
(9) Finally add the Mushrooms and Sausage and cook until the Mushrooms have softened and combined into the casserole.
We served ours with blanched Kale on Yorkshire Pudding. Although we enjoy a bit of meat in our meals this casserole with all the legumes in it would have worked perfectly well without.
- Details
- Written by Tony Carson
- Category: Recipes
Khubz Ragag is an flat bread which is traditional in Oman. It's very similar the Pitta bread in texture.
Ingredients:-
All purpose flour (we used Gluten Free)
Salt
Water
Method:-
(1) Mix the Flour, Salt and water to make a mixture similar in consistency to a batter mix.
(2) If you have an Iron griddle heat it dry. If not we used the flat bottom of our (Now not so none-stick!) Wok
(3) Pour the mix and spread quickly into a rough circle.
(4) Flip once to brown slightly on both sides.
- Details
- Written by Tony Carson
- Category: Recipes
Our fictional trip around The World for £4 or less took us to Oman last night. This was one of our favourite recipes so far, with a new ingredient for us - Black Limes! These are dry preserved Limes which I found in the local Halal Continental shop. We only actually needed 2 but ended up with 500g. I can see these sneaking into all sorts of dishes. They really pack a citrus punch!
Ingredients:-
½ a small Chicken cut into portions – Drummer, thigh, wing, breast cubed etc.
A large knob of Butter or Margarine
1 Onion, chopped
2 cloves of Garlic, minced
Omani Spices (See below)
¼ of a tube of Tomato Paste
3 large Tomatoes, chopped
2 Black Limes, cut in half
1250 ml of Chicken Stock (We had our own in the fridge from the Chicken carcass Sue rended down a while ago – But Stock cubes are cool)
3 medium Potatoes, peeled and cubed
Omani Spices
Ingredients:-
1 handful of chopped Coriander
Cumin
Cinamon
Black Pepper
Cloves
Turmeric
½ tsp of each dried ingredient.
Method:-
(1) Fry the Onion in the Butter / Margarine until golden and softened.
(2) Add the Chicken pieces and cook for a further 5 minutes.
(3) Add the Garlic, Omani Spices, Tomato Paste, chopped Tomatoes and Black Limes.
(4) Add the Chicken Stock and stir for 2 minutes.
(5) Add more water if the sauce seem too thick, but you are aiming for quite a thick sauce.
(6) Bring to the boil them simmer for 15 minutes.
(7) Add the Potato and simmer for a further 20 minutes until the Potato is softened but not breaking down.
We enjoyed ours with hand made Gluten free flat breads (Recipe Here), Turmeric Rice and a sprinkling of chopped Coriander to add a bit of colour.
- Details
- Written by Tony Carson
- Category: Recipes
Probably far from traditional, but traditions are ever evolving as far as we are concerned. There were two large Loin Chops in the offers at the local Supermarket. As there are three mouths to feed Sue de-boned them and made this pretty convincing Curry.
Ingredients:-
2 Pork Loin chops, de-boned, beaten out and then cut into strips
1 Onion, sliced
1 Potato, peeled and cubed
1 large Carrot, peeled and cubed
¼ of a Celeriac, peeled and cubed
A good squeeze of Tomato Purée
1 tin of Chopped Tomatoes
¼ tsp Garam Masala
¼ tsp Cumin
¼ tsp Chilli Flakes
¼ tsp Paprika
3 Dried Red Chillies soaked and then sliced finely
¼ tsp Onion Salt
¼ tsp Garlic Salt
¼ tsp Turmeric
1 large clove of Garlic minced
A Slug of Soy Sauce (Gluten free in our case)
Butter / Margarine
Salt & Pepper to taste
Method:-
Marinade the Pork in the Soy Sauce.
Add a sprinkle of all the spices except the Red Chillies and Garlic.
Add the Butter / Margarine to a large frying pan and gently fry the Onions until softened.
Add the Potatoes, Carrots and Celeriac, fry for 10 minutes.
Add the remaining spices and cook for a further 2 minutes.
Add the Pork and stir until the Pork is browned.
Add the Tomato Purée, tinned Tomatoes and a little water if the sauce is too think.
Simmer for 20 minutes stirring regularly.
We served ours with Turmeric boiled Rice and home made Onion Bhajis ( Recipe here )
- Details
- Written by Tony Carson
- Category: Recipes
We cheat with the Rosemary as there is a vacant B&B down the road with a Rosemary hedge. But it's inexpensive in the supermarkets.
The Turkey leg was a little over £4 but we had a hearty meal yesterday and we're making a Stock Pot casserole out of the lions share today which will feed the three of us for another two meals easily. So nine good servings from one leg.....
Ingredients:-
Turkey Leg complete
Butter or Margarine
Salt & Pepper
3 cloves of Garlic, minced
3 sprigs of fresh Rosemary
Chicken stock (Made from the carcase and bones of the Chicken we had the other day)
1 Stock cube
Garlic Salt
Onion Salt
Method:-
(1) Add the Salt & Pepper and other dry ingredients to the Butter or Margarine.
(2) Rub over the skin of the leg and under the skin by separating the skin from the meat with a knife.
(3) Pour the stock around the leg in an over proof tray.
(4) Pierce the meat with a knife and insert the Rosemary sprigs.
(5) Roast for an hour at 180c or until the meat as cooked through and the thickest part runs clear when pierced.
(6) Remove from the over and cover with foil and allow to rest for 10 minutes.
Serve with roast Potatoes and vegetables of your choice.
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