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Pastrogi & Special Fried Rice

Pastrogi & Special Fried Rice

 

What do the get if you create a fusion between a classic Polish dish, a classic Cornish dish and a classic Anglicised Chinese dish? Pastrogi with special fried rice obviously! For those don’t have the same sort of mental health issues as us that is a crossed between a Pasty and a Pierogi!

As far as we know this is a first – An invention – An innovation – A monstrosity…. Take you pick!

We didn’t really weigh the ingredients as such. For the pastry you are looking for a workably sticky dough consistency, add a little extra Gram flour if the dough feels too wet or a little extra milk if it feels too dry.

It’s also a while since we did an “Ingredients Alphabet” recipe. So this is “D” for Dill.

Ingredients for the filling:-

Pork mince
Soy Sauce
Salt & Pepper
Dried Dill
Chilli flakes
Garlic Salt
Onion Salt

Ingredients for the pastry:-

1 Egg
Milk
Plain (Gluten free in our case) flour (¾ of the flour content)
Gram flour (¼ of the flour content)
Salt & Pepper
½ tsp Xanthum Gum
1 tsp Dried Dill

Method:-

(1) Mix the filling ingredients and set aside.
(2) Mix the pastry ingredients and adjust the consistency so that you have a workable dough.
(3) Roll the pastry on a floured surface and cut out circles about 6cm across.
(4) add filling to each Pastrogi close to form a mini Pasty shaped parcel and use a little Milk to seal the join.
(5) Shallow fry to brown all sides.
(6) Place in a preheated oven at 180C for 20 minutes.

We had a DIY special fried Rice with ours. But the Pastrogi would work equally well cold for a pack-up or cold tea.

 

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Monster Burger recipeStrictly speaking we broke our self imposed £4 a day budget, but we will be snacking on burger all day today as well! This was a bit of fun and you would probably not really want everything Sue added. But if you do go for it!
 
Monster (Gluten Free) Burger Bun.
 
Ingredients:-
 
240g Plain (GF) flour
2 tsp Baking powder
½ tsp Salt
240ml Milk
4 tbls Mayonnaise
Chilli flakes
Garlic Salt
Onion Salt
Grated Italian style Cheese
Mixed herbs
 
Method:-
 
(1) Mix all the dough ingredients in a bowl.
(2) Pre heat the oven to 200c
(3) Cook at 200c in a deep sided large bun tray for 20 minutes.
(4) Allow to cool on a wire stand.
 
Monster Burger.
 
Ingredients:-
 
500g minced Beef
Chilli flakes
2 cloves of Garlic grated
Onion salt
Paprika
Black Pepper
 
To dress Ingredients:-
 
Iceberg Lettuce chopped
Tomatoes sliced
Red Onion sliced
Mayonnaise
Mushrooms sliced
Chorizo sliced
Edam Cheese slices
 
Onion Rings:-
 
Ingredients:-
 
Batter mix (We use Gluten free)
1 large white Onion sliced
 
Method:-
 
(1) Rub the Onion in the dry batter mix.
(2) Add the required liquid ingredients and mix your batter.
(3) Coat the Onion Rings in the batter in manageable numbers and deep fry.
(4) Remove and lay on kitchen roll to drain.
 
Method and assembly:-
 
(1) Cut the bun in half horizontally.
(2) Mix all the burger ingredients and form 4 large burgers by hand.
(3) Gently fry the burgers turning regularly until they are cooked through but avoid over cooking as they will dry out.
(4) Fry the Mushrooms, Red Onion and Chorizo
(5) Grill the bun with the outside up until lightly browned.
(6) Spread Mayonnaise on the bottom of the bun.
(7) Add layers of Lettuce, Sliced Red Onion and finally sliced Tomatoes
(8) Add you burgers
(9) Add the fried Mushrooms, Red Onion and Chorizo
(10) Add slices of Cheese to cover.
(11) Place the bun lid on top.
(12) Drive a knife or wooden burger skewer through and place your Onion Rings over it.
 
We served outs with hand cut chips, Celeriac Coleslaw and Tomato sauce to dip.
 

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Cheese and Chilli Sausage Roll recipeThere are no hard and fast rules to Sausage Rolls, you could even make them with minced Beef and call them Australian Snag Rolls if you liked. But this was my attempt at Cheese and Chilli Sausage Rolls. (We used to make 80 to 120 of these a day when I working in the butchers shop and they always sold out by lunchtime!)
 
Ingredients:-
 
500g Pork mince
150g Grated Cheese
Chilli flakes
Salt to season
1 egg, battered to glaze
Pre rolls puff pasty
 
Method:-
 
(1) Mix the grated cheese, mince, salt and Chilli flakes in a bowl.
(2) Lay the pastry out and stuff with the meat mixture.
(3) Brush with battered egg.
(4) Cool on parchment in the oven at 180c for 30 minute or until the pasty is golden brown and the meat is cooled in the middle.
 
Enjoy!

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Marinated Pork RibsPork is the cheapest meat weight for weight at the moment. Ribs and other cheap cuts are even better. A whole side of ribs for a little over £3? Why not.
 
Ingredients:-
 
For the marinade.
 
2 cloves of Garlic grated
Chilli flakes
Smoked Paprika
Salt & pepper
Oil
Soy Sauce
 
Method:-
 
(1) Mix all the marinade ingredients and dress the ribs.
(2) Allow to marinade in the fridge for a couple of hours.
(3) Roast at 150c for 1 hour.
 
We had Potato wedges and homemade Celeriac Coleslaw with ours.

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Cheats Casserole recipe - Eat well on Universal CreditCheats because we didn't have 4 hours to spare so Sue accelerated the cooking time – see below.... We raided the local Polish Deli and happened across some Kielbasa Jalowcowa which is a type of Polish sausage, usually served as a cold cut. It is made from cuts of lean pork seasoned with pepper, allspice, coriander, and garlic, packed into large casings, and smoked.
 
Ingredients:-
 
2 Potatoes pealed, cubed
2 Carrots sliced
¼ of a Swede pealed, cubed
½ a Celeriac pealed, cubed
1 handful of Mushrooms sliced
¼ of a white Cabbage sliced
4 Polish smoked Sausages
1 tin of chopped tomatoes
½ a tube of Tomato purée
1 Red Onion sliced
1 White Onion sliced
 
Seasoning:-
 
Mixed herbs
Paprika
Chilli flakes
Garlic salt
Black Pepper
2 cloves of Garlic minced
 
Method:-
 
(1) Parboil all the vegetables in salted water.
(2) Place the vegetables in a casserole dish and reserve the salted water.
(3) Add the Onions to the water and season with the Herbs, Garlic salt.
(4) Add the tinned Tomatoes and Tomato Purée and add the mushrooms
(5) Add the Sausage and simmer for 20 minutes or until the sauce has thickened.
(6)  Pour the sauce over the vegetables.
(7) Cover with foil and bake for 1 hour at 180c.
(8) Remove the foil for the last 20 minutes.
 
We served our casserole with Herby Garlic Bread and it was a real 'Winter Warmer' for a cold evening.

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Chilli Injected Scotch Eggs recipeOK Scotch Eggs are a bit fiddly to do at home, But hayho. We're good for a challenge, so we decided to see if we could get Chilli into the yoke as well!
 
Ingredients:-
 
(Per person)
 
1 Gluten free Sausage, skinned
1 egg
Herbs and spices to your liking to add to the Sausage meat
Gluten free Bread crumbs, again add herbs and spices as you wish
1 egg beaten
Chilli flakes
 
Method:-
 
(1) Boil your egg(s) until very soft and remove into cold water.
(2) Go to the shop and buy a lolly pop! The stick make a great tool....
(3) While your eggs cool mix the herbs into your Sausage meat and Bread crumbs to taste.
(4) Cut the lolly pop off the stick.
(5) Very carefully remove the shell from the egg.
(6) Use the plastic stick from your Lolly Pop to make a hole in the side of the egg down to the soft yoke.
(7) Poke your Chilli flakes into the centre of the egg.
(8) Heat the oven to 160c and a fryer to 160c
(9) Coat the egg in Sausage meat by hand.
(10) Roll in your beaten egg.
(11) Coat in Bread crumbs.
(12) Roll in egg again and e-coat in Bread crumbs.
(13) Place in the oven for 20 minutes on parchment paper.
(14) Remove the oven and fry until the coating is golden brown.
(15) Enjoy the Chilli hit!
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