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Dried Rosemary & Sage Yorkshire Puddings
Some of our experiment work better than others. The Rosemary & Sage Yorkshire Puddings with fresh foraged Rosemary & Sage have basically replaced Sue’s usual Gluten free recipe. Yesterday we didn’t have any fresh herbs to hand so we used dried. The verdict? Superb, a little lighter in texter than using fresh and still plenty of herb flavour.
Ingredients:-
100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper
1 Tsp of dried Rosemary
1 Tsp of dried Sage
Salt and Pepper
Lard
Method:-
(1) Heat your Yorkshire Pudding tray in the oven at 220c until the Lard is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 220c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.
Although it was Friday we had a “Sunday Roast” with half a Chicken, Corn on the Cob, Acidified Red Cabbage, Lemon Courgettes, Roasted Potatoes & Parsnips and lots of gravy.
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- Written by Tony Carson
- Category: Recipes
These were intended to be more of a Potato Rosti but our grater wasn't up to the job so I improvised! They were actually more like an Onion Bhaji. Certainly not a disaster, but I'm good to admit an error once in a while!
They are there on the plates, just dwarfed by Sue's monster pasties.......
We served them with Sue's giant home made Cornish Pasties – Recipe here
Home made pickled Cauliflower and chilli – Recipe here
Home made chutney – Recipe here
Home made Garlic Bread – Bun recipe here
Home made Coleslaw
Cherry Tomatoes and red Onions dressed with a little oil and Parsley
Ingredients:-
3 large Potatoes, parboiled and sliced very thinly
2 Onions, sliced finely
3 tbls plain flour (Gluten free works fine)
2 tsp Chilli flakes
2 tsp Garlic salt
2 tsp Onion salt
2 Eggs
Oil for frying
Method:-
(1) Once the sliced Potatoes have cooled mix all the ingredients in a bowl.
(2) Form into fritters.
(3) Fry in a little oil turning once, until golden brown on both sides.
There is a 'Continental' shop not far from us. Next time we have a little spare cash we'll probably get a bag on Gram flour and try a proper Onion Bhaji recipe.
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- Written by Tony Carson
- Category: Recipes
Sue likes Liver anyway, I'm not that keen and Buster the dog has always turned his nose up at anything that is offal like. So we went fishing on the Internet for a recipe which was a bit different than simple Liver and Onions. With a bit of modification on our part this is what we came up with and even as somebody who's not keen I can confirm it was good!
Ingredients:-
900g/1lb Pig’s liver, cut into cubes
2 tbsp plain white flour (Gluten Free in our case)
1 tsp flaked Chilli
1 tsp dried Thyme
1 tsp salt
freshly ground black pepper
4 garlic cloves, finely chopped
1 tsp ground Sumac
1 red onion, thinly sliced
½ cup of chopped parsley
Oil for frying
Method:-
(1) In a bowl combine the flour, flaked Chilli, thyme, salt and some freshly ground black pepper.
(2) Add the cubes of liver and toss well, making sure it is evenly coated. If you have one put the flour etc. in a zip plastic bag, then add the meat and shake well.
(3) In a frying pan, heat the oil and sauté the garlic for about 30 seconds. Add the liver and cook on a high heat turning constantly to ensure it is evenly cooked.
(4) Cook until the liver is crispy on the outside but not overcooked. The inside should remain soft and pinky. Add half the chopped parsley and remove from the pan.
(5) Serve on a bed of sliced red onion tossed with the remaining parsley and ground Sumac.
Notes:-
We found an 'Intercontinental' Shop where the Sumac was 79p for 100g. The original recipe was intended for Calves's Liver, but the Pig's Liver was less than £1 for 900g. Lamb's Liver at £200 per Kg is out of the question!
We served ours with Potato wedges and fried Leek.
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- Written by Tony Carson
- Category: Recipes
I don't think we need ingredients and method etc. here. But sometimes you just fancy a really healthy lunch of strained lettuce soup. Thankfully we don't suffer from that affliction!
Sausages, Baked Beans, Bacon, Eggs, Mushrooms, Home made Hash Browns and fried bread.
What's not to like?
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- Written by Tony Carson
- Category: Recipes
The star of the show were the Glass Noodles. They were a bit of a chance purchase in a local Oriental Supermarket. At less than £2 for 500g they were well worth giving a go. We were not disappointed!
Pork & Chorizo in a stir fry is hardly traditional but traditions are for the conventional and on a budget of £4 for 3 servings we sometimes push the boundaries a little!
For the Marinade:-
Ingredients:-
Sliced left over Pork Shoulder
Chorizo cut into cubes
2 Onions, diced
1 clove of Garlic, grated
3 small Chillies, finely sliced
Garlic Salt
Black Pepper
Soy Sauce (Gluten free is available if required)
Oil
Ingredients for the stir-fry:-
1 large Onion, sliced
Baby Sweet Corn
Baby podded Peas (Mangetout)
1 large Carrot, cut into strips length ways
4 medium sized Mushrooms
Handful of Bean Sprouts
Oil to fry
Method:-
(1) Add all the Marinade ingredients to a bowl, mix and let rest for 2 hours.
(2) Prepare your other vegetables.
(3) Bring a pan of salted water to the boil.
(4) In a Wok or deep frying pan heat a little oil.
(5) Add the Glass Noodles to the boiling water, lower heat and simmer for 7 to 8 minutes.
(6) Fry the marinated ingredients and vegetables.
We added a few chopped Chillies and sliced Spring Onions to the noodles for a bit of colour. Realistically this is one of the best low cost meals we've had. We also broke convention by having Garlic bread! Recipe here
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- Written by Tony Carson
- Category: Recipes
Let's dispel a few myths. The idea with beef is that the meat is best the further away from the horns as you can afford it. Shoulder of lamb is a great cut but hideously expensive and needs cooking for hours on a low heat. Pork shoulder was traditionally the cut of choice for making sausages, I've personally run thousands of kilos through a commercial mincer!
All that said. If you've not a great deal of money and it's on offer – why not? This joint cost us the frightening sum of £2.14 and in addition to last nights feast we'll be making a stir-fry from the remaining half for tonight. Shoulder pork is also the joint used for Pulled Pork which is effectively well over cooked meat shredded with BBQ sauce added to mask the lack of 'meat' flavour.
If it's been frozen (As ours was) Don't expect crackling. The ice created during home freezing breaks the fat / protein boundary structures. Commercially blast frozen joints might work better for crackling but there's nothing like a fresh cut. If you happen to have a Buster equivalent the slightly leathery rind is a free alternative you dog chews and certainly better appreciated!
Roasting:-
Ingredients:-
Pork shoulder
Oil
Salt & Pepper
Oh and an oven!
Method:-
Heat the oven to 220C
Rub the meat all over with Oil, Salt & Pepper
Place in the oven for 20 minutes
Lower the heat to 200c for a further 30 minutes
Lower the heat to 180c and cook until the meat runs clear. The longer you leave the better. Add a little stock to keep your joint moist if you are cooking for hours.
We served ours with veg, Yorkshire Pudding and home made gravy.
Enjoy!
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