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Honey & Miso Poussin
This might look like a bit of a showy dressed up gig. But we’re not keen on spending more for a Small Chicken, than a Large one was last year. So when Poussin appear in the Yellow Sticker fridge I’m more than happy to pay the discounted price knowing that there’s enough per serving and no waste. They have a much greater Meat / Cavity
ration than the larger birds, so they actually work out better value.
Ingredients:-
2 Poussins
Marinade Ingredients:-
2 Tbsp of Honey
2 Tbsp of Red Wine Vinegar
1 Tbsp of Olive Oil
Zest of ½ a Lemon, plus the juice
3 Cloves of Garlic, minced
2 Tbsp of Soy Sauce (Gluten free for us)
A Thumb of Ginger, grated
1 Tsp of Dried Thyme
1 Tsp of Miso
Salt & Pepper to season
Method:-
(1) Combine the Marinade Ingredients.
(2) Pour over the Poussins.
(3) Place in the fridge covered for 30 minutes.
(4) Cook in a pre-heated oven for 1 hour at 180c covered.
(5) Remove the Poussins from the sauce and set aside covered.
(6) Pour the remaining sauce into a pan and simmer to reduce.
(7) Spoon the reduced sauce over the Poussins to server.
As we’re enjoying our Asian recipes at the moment and have pretty much all the ingredients at hand, it would have been erroneous not to ‘Chinesificate’ them!
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- Details
- Written by Tony Carson
- Category: Recipes
A lump of Belly Pork for less than £3. What to do with it? Something entirely different!
Ingredients:-
Belly Pork
Soy Sauce
Fish Sauce
2 Limes juiced
1 tbsp Ginger grated
175g Soft Brown Sugar
2 Red Chillies finely Chopped
Method:-
(1) Combine the Soy Sauce, Fish Sauce, Ginger, Lime juice and Brown Sugar.
(2) Over a low heat melt the ingredients until syrupy.
(3) Set aside to cool.
(4) Cook the Belly Pork in the oven skin side up until crispy.
(5) Let the Pork cool.
(6) Marinate the Pork in the fridge for 20 minutes.
(7) Cook at 180c for a further 30 minutes basting with the marinade occasionally.
With enjoyed ours with Garlic Bread, hand cut chips and coleslaw – because we are all traditional like that!
- Details
- Written by Tony Carson
- Category: Recipes
This recipe IS NOT for the faint hearted!
Ingredients:-
For the sauce
35ml fish sauce
2 bird’s-eye chillies, finely sliced
1 garlic clove, very finely sliced
1 tbsp lime juice
1 tsp coriander, finely chopped
For the beef
6 red or green bird’s eye chillies (fewer if you want it less hot)
4 small garlic cloves
3 tbsp vegetable oil, plus more for deep-frying the eggs
200g good-quality, coarsely minced beef
good pinch of caster sugar
about 2 tbsp fish sauce
big handful of Thai basil (or holy basil from specialist Asian shops)
2 large eggs
Method:-
(1) For the serving sauce, mix together the fish sauce, chillies and garlic and set aside for the flavours to meld.
(2) Meanwhile, for the beef, coarsely chop the chillies with the garlic and a pinch of salt.
(3) Heat about 10cm of oil in a saucepan (for the deep-fried eggs) while you cook the beef.
(4) Heat 3 tbsp of oil in a wok then fry the garlic and chilli mixture, but don’t let it colour. Add the beef and stir-fry for a minute, until only just cooked.
(5) Season to taste with the sugar and fish sauce but be careful not to make it too salty. Add 50ml water and gently simmer for a minute, but don’t let it boil or the meat will become tough. There should be enough liquid to make a bit of a sauce.
(6) Stir in the basil and remove from the heat.
(7) Fry your eggs. To deep-fry, have the oil really hot and crack in an egg so it’s submerged. Fry until the white is crispy and the yolk still runny. Drain well.
(8) Add the lime and coriander to the sauce and serve alongside the beef with Rice noodles and a fried egg on top of each dish.
- Details
- Written by Tony Carson
- Category: Recipes
Pork loin steaks are one of the cheapest cuts available at the moment. They can also be a bit dry so Sue effectively battered these which held the moisture in the meat and created a very tasty coating.
Ingredients:-
Pork loin steaks
Plain flour (Gluten free works fine)
Salt and Pepper
Chilli flakes
Onion Salt
Garlic Salt
Paprika
2 Eggs beaten
Oil to fry
White Wine Vinegar
Method:-
Flatten the Pork between cling film with a rolling pin (Good stress relief if you've had a bad day!).
Season the Flour with the other dry ingredients.
Dip in the beaten Egg then coat in the season flour mix.
Fry for 3 minutes on each side.
Remove most of the oil and add a good glug of White Wine Vinegar.
Fry for a further minute on each side.
We served ours with hand cut clips, a fresh salad and Coleslaw.
- Details
- Written by Tony Carson
- Category: Recipes
While hunting around the discounts at the local supermarket we found Ray Wings at less than £1 each. Sue isn't keen on fish generally, but this was a meaty fish a little like Tuna.
Ingredients:-
1 Ray Wing per person
Plain flour (We used Gluten free but there is no difference as far as this recipe goes)
Salt and Pepper
Garlic Salt
Chilli Flakes
Onion Salt
Crushed fresh Garlic
50g of Butter
2 tbsp Capers
Soy Sauce
Chopped Parsley
1 Lemon, ½ Juiced and ½ cut into wedges
Method:-
(1) Marinated the Ray Wings in Soy Sauce and crushed Garlic.
(2) Season the flour with the Salt, Pepper, Garlic Salt, Onion Salt and Chilli flakes.
(3) Dredge the fish in the flour mixture until completely coated.
(4) Place a frying pan on a high heat and add ½ of the butter.
(5) Let sizzle and add the fish. Cook for 4 to 5 minutes flipping until golden brown on both sides.
(6) Keep warm under the grill.
(7) Place the pan back on the heat and add the remaining butter.
(8) Add the Capers and then the Parsley. Season with Salt.
(9) Squeeze the ½ lemon juice and stir.
(10) Spoon over the fish.
We served ours with Peas and New Potatoes and dressed the fish with the remaining Lemon wedges.
- Details
- Written by Tony Carson
- Category: Recipes
It's a sort of take on Chicken Kiev. Well similar.
Ingredients:-
1 Chicken Breast per person
Herb Garlic butter
Paprika
Onion salt
Chilli flakes
Streaky Bacon
Ground Black Pepper
Rosemary Sprigs
Method:-
(1) Butterfly the Chicken Breasts.
(2) Season with Paprika, Onion salt, Chilli flakes and Black Pepper.
(3) Add the Garlic butter and fold the Chicken back into a breast shape.
(4) Wrap the Bacon over and also season with Garlic Butter.
(5) Place a sprig of Rosemary on top and wrap in foil.
(6) Cook at 180c for about 30 minutes.
(7) Open the foil and cook for a further 10 minutes to crisp the Bacon.
We served ours with roasted vegetables and potatoes. We also bought a low cost complete Chicken and cut it up. A £2.50 we had two good meals and had to carcass to make stock with.
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