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Parsi Salli Boti

Parsi Salli Boti recipe, eat well on universal credit

A silly priced half Leg of Lamb. Lamb is  generally out of our price range. I did a bit of butchery and we’ve frozen two meals of Lamb Steaks for future meals. So all in all this worked out within budget and was a bit of a treat.

Ingredients:-

400g Lamb Leg, diced
1 Thumb of fresh Ginger, chopped
3 Cloves of Garlic, sliced
2 Tomatoes, chopped
2 Tbsp of Tomato Puree
1 Onion, sliced
3 Cardamom Pods
4 Cloves
1 Tsp of Paprika
1 Tsp of Turmeric
2 Green Chillies, Sliced
3 Dried Apricots, chopped
1 Tbsp of Balsamic Vinegar
½ Tsp of Cumin Seeds, crushed
½ Tsp of Garam Masala
1 Lime, cut into wedges
2 Tbsp of Water put 150ml of Vegetable Stock
1 Tbsp of Caster Sugar
3 Tbsp of Oil
Salt & Pepper to season

Method:-

(1) Add the Ginger and Garlic to a blender with 2 Tbsp of Water. Blitz to a paste.
(2) Add the chopped Tomatoes and Tomato Puree. Blitz until smooth.
(3) Heat Oil in a heavy based pan over a medium heat.
(4) Add the Cardamom Pods & Cloves and allow to sizzle for few seconds.
(5) Add the Onion, Salt & Pepper and fry until golden brown.
(6) Mix in the Ginger / Garlic / Tomato paste and fry for 1 minute.
(7) Add a splash of Water to loosen.
(8) Add the Paprika and Turmeric, then fry of 1 minute.
(9) Add the cubed Lamb and cook for about 5 minutes ensuring the Lamb is evenly coated.
(10) Add the Chillies, then stir in the Vegetable Stock.
(11) Bring to the boil and then reduce the heat and simmer covered for 40 minutes, stirring occasionally.
(12) Remove the lid and add more Water if required.
(13) Continue to simmer until the meat is tender.
(14) Add the chopped  Apricots to a small pan with the Sugar and Vinegar. Simmering for a further minute.
(15) Add the crushed Cumin Seeds and Garam Masala.
(16) Stir well and add to the the curry, simmering for 5 minutes.
(17) Serve over mixed Rice garnished with Lime Wedges and fresh mint.

The dried Apricots added a very pleasing sharpness and texture. We were very impressed.

 

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Fiji Style Spicy Chicken Chopsuey recipe
 
We had (Yet again!) ½ a cooked Chicken spare! Even a very small Chicken goes a long way.
 
So round the World for £4 or less took us to Fiji last night!
 
Ingredients:-
 
500g Cooked Chicken, cubed
1 clove of Garlic, minced
1 Red Chilli,  Sliced
1 Onion, finely Sliced 
1 Carrot, sliced
1 Red Bell Pepper, slices
Cabbage, shredded
Oil to fry
Oyster Sauce
Lemon
1 Inch of fresh Ginger, grated
1 tbsp (Gluten Free) Soy Sauce
1 tbsp (Gluten Free) Worcestershire Sauce
Salt & Pepper to season
 
Method:-
 
Marinade the Chicken with the Ginger, Garlic, Oyster Sauce, Soy Sauce and Worcestershire Sauce for 30 minutes.
Fry ½ of the Onions and ½ of the Bell Pepper ans sauté for a minute.
Add the Chicken.
Add Salt & Pepper and sauté for a further 5 minutes.
Add the remaining Peppers, Onions and Carrots and after 5 minutes add the remaining sauce.
Sauté for another minute.
Add the Cabbage and stir well, turning up the heat slightly.
Cover and lower the heat to steam for 2 minutes.
 
We served ours on a bed of Rice Noodles with Onion Bhajis

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Beef Kofta – Onion Bhajis

Beef Kofta – Onion Bhajis
 
Well some things are just meant to go together, but I did used to get told off as a kid for playing with my food. We're both in our 50s now so nobody can tell us off!
 
So Beef Kofta are cool. Onion Bhajis are cool. Why not combine them?
 
We made the Beef Kofta first and let them cool – Recipe here 
 
We then encased them in Onion Bhaji – Recipe here
 
Served with a curry these silly little creations were superb! Probably a meal in their own right to be fair....
 

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Croatian Skillet Chicken and Vegetables with Chard, Potatoes & Garlic (Blitva)

We had half a cooked Chicken and as we are trying to do a recipe from around the world for £4 or less and “C” is the next letter.......

Ingredients:-

Croatian Skillet Chicken

½ a cooked Chicken, cut into cubes
1 Bell pepper, sliced
1 Onion, sliced
A handful of Button Mushrooms, halved
4 Cloves on Garlic, grated
1 tbsp dried Thyme
1 tsp Smoked Paprika
4 tbsp Butter / Margarine
Salt & Pepper

Ingredients:-

Chard, Potatoes & Garlic (Blitva)

3 medium Potatoes, peeled and cut into chunks
Olive Oil
5 cloves of Garlic, thinly sliced
1 big bunch Swiss Chard, sliced

Method:-

Croatian Skillet Chicken

Place a large frying pan or wok over medium-high heat. Once hot, char the bell peppers until lightly blistered. Remove the peppers and set aside.
Add the butter, onions, and garlic and Sauté
Add the chicken, mushrooms, thyme, smoked paprika, salt, and Pepper. Sauté, stirring occasionally, until the chicken is heated through.
Add the blistered peppers back into the skillet. Taste, then add salt and pepper to taste.

Method:-

Chard, Potatoes & Garlic (Blitva)

Boil the potatoes in salted water until tender, about 6 minutes. Drain and set aside.
Combine olive oil and garlic in a large pot and place over medium-high heat. After about 2 minutes, the garlic should be soft (but not yet browned) and the oil should be very fragrant. Add the potatoes and cook, stirring a couple of times, until the potatoes start to turn golden around the edges, 5-7 minutes.
Add half of the Swiss chard, sprinkle with Salt, and toss with the potatoes. Add the remaining chard, season with salt, toss. Cook until the greens have wilted, 3-4 minutes. Taste. Season with additional salt, if needed, and freshly ground black pepper.

Note:- This was very tasty. But we did find it very greasy and the amount of Garlic was overpowering. We had ours in a giant bread bun, but even than didn't soak up the oil.

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Ray Wings with Lemon & Olives recipe

Ray wings were reduced to £2.38 a few days ago in the local Supermarket. So as we'd enjoyed them last time, Sue decided to combine two recipes and create this.
 
Ingredients:-
 
4 tbsp Oil
2 Ray Wings
Juice of 1 Lemon
8 Green  Olives finely chopped (Steeped in white wine vinegar)
2 tbsp chopped Parsley
150g of Mushrooms finely chopped
1 Onion finely chopped 
25g of Butter or Margarine (A little extra for dotting the fish)
25g Flour (Gluten Free in our case)
100g Crated Cheese (Cheddar)
1/2 Cup of Cider
Milk
Salt to season
 
Method:-
 
(1) Heat the oven to 200c.
(2) Scatter the Mushrooms & Onions on a shallow tray.
(3) Place the Ray wings on top and season.
(4) Dot a few pieces of butter over the fish.
(5) Add a squeeze of Lemon juice.
(6) Pour the cider around the fish and cover with foil.
(7) Cook for 10 minutes. Do not cook the fish completely as you will be grilling it to finish).
(8) Keep the fish warm as you melt the Butter and slowly add the flour to make a roux.
(9) Add the Mushrooms, Onions and cooking juices and whisk until thickened.
(10) Add a little Milk then mix in the grated Cheese and Parsley until combined.
(11) Add the chopped Olives and mix thoroughly.
(12) Place the Ray wings in an oven proof dish and cover with the sauce.
(13) Sprinkle with more grated Cheese.
(14) Place under the grill until the Cheese has melted.
(15) Garnish with either chopped Coriander or Parsley leaves.
 
We served ours with deep fried Potato scallops and a side salad.

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Category: Recipes
Bangladesh style Kalija Curry (Spicy Chicken Liver) recipe
 
Round the world for £4  - B is for Bangladesh
 
We're working our way through the alphabet nation by nation trying to create a dish for £4. We found Chicken Liver at 0.65p for 300g so this dish including the herb and spices cost us less that £1 per plate and it was really tasty.
 
Ingredients:-
 
300g Chicken Liver. Steeped in milk for a couple of hours
1 large Potato cubed and boiled to soften
2 Onions chopped
1 large Tomato chopped
½ tbsp ground Ginger
1 tbsp grated Garlic
1 tsp Garam Mesala
1 tsp Cumin powder
1 tbsp Coriander powder
1 tsp Hot Chilli powder
½ tsp ground Black Pepper
5 to 6 dried Chillies
Salt
½ tsp Sugar
2 tsp Mustard oil (Mustard powder + Oil)
Flour & dry seasoning above to coat the Liver
 
Method:-
 
(1) Fry the Onions until lightly browned.
(2) Add ¼ tsp of Garam Masala and mix in.
(3) Add all the remaining dry ingredients, excluding the Sugar.
(4) Fry for a further 2-3 minutes.
(5) Coat the Liver in the seasoned flour.
(6) Add the Liver and softened Potatoes and fry on a high heat for 5 6 minutes.
(7) Add a cup of water, mix and cook on a low heat for a further 20 minutes until fully cooked. Stirring gently.
(8) Add the Sugar and ¼ tsp of Garam Masala. Mix well and cook for 2 to 3 minutes.
 
Serve over salted boiled Turmeric rice, perhaps with a little salad.
 
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