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Tuna Steaks with Anchovy and Caper Sauce
At £12 for two Steaks Tuna is well and truly out of budget generally. But with a Yellow Stick making them £2 each this was a wonderful treat!
Ingredients:-
4 Tuna Steaks
3 Tbsp of Chives, chopped
2 Tbsp of Mint, chopped, some reserved whole to garnish
12 Basil Leaves, chopped
The Zest and Juice of a Lemon
1 Tbsp of American style Yellow Mustard
2 Anchovies, chopped
A Handful of Parsley, chopped
A Handful of Almonds, chopped and toasted
1 Tbsp of Capers, drained
Sugar Snap Peas
2 Tbsp of Olive Oil
Method:-
(1) Blitz the Chives, Basil and Mint with the Lemon Zest and Juice.
(2) Add Oil and Mustard.
(3) Coat the Fish with with 2 Tbsp of the mixture.
(4) Add the Capers and Anchovies to the remaining mixture and set aside.
(5) Sear the Tuna on both sides so that it is still pink in the middle and remove from the heat.
(6) Saute the Sugar Snap Peas in a little Oil for 2 minutes.
(7) Stir in a Tbsp of the dressing and plate the Peas.
(8) Place the Tuna over and drizzle with the remaining dressing.
(9) Garnish with Almonds and Mint.
We served ours with Minted New Potatoes and it was very good indeed.
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- Details
- Written by Tony Carson
- Category: Recipes
This recipe will feed 4 easily, we’ve frozen several portions.
For the Stock:-
Ingredients:-
Lamb Bones
1 Onion, roughly chopped
1 Carrot, roughly chopped
1 Stick of Celery, roughly chopped
2 Bay Leaves
A handful of Parsley and stalks, chopped
2 Springs of Rosemary
2 Springs of Thyme
1 Tsp of Salt
1 Handful of fresh Sage
1 Tsp of Peppercorns
1 Handful of Mint, chopped
Oil to roast
Method:-
(1) Roast the Vegetables and Bones for 30 minutes. With a little bit of Oil.
(2) Transfer to a large pan and cover with water.
(3) Add the Herbs and season.
(4) Bring to the boil then reduce the heat to simmer for 4 hours.
(5) Leave to cool, strain and place in the fridge overnight.
(6) Before starting the Cawl, remove from the fridge and skim the fat from the top.
For the Cawl:-
For the Cowl Ingredients:-
500g of Diced Shoulder of Lamb
1 Large Onion, diced
1 Small Swede, diced
2 Large Carrots, diced
3 Potatoes, Peeled and cubed
2 Leeks, thickly sliced
2 Tsp of Mint Sauce
1 Handful of fresh Parsley, chopped
Salt & Pepper to season
Oil to fry
Lamb Stock (Above) to cover
Method:-
(1) Fry the Onions in a little Oil until softened.
(2) Add the Stock and bring to the boil.
(3) In a separate pan brown the Lamb on all sides in a little Oil.
(4) Transfer the Lamb to the pan with the Stock.
(5) Simmer for 30 minutes.
(6) Add the Swede then after 10 minutes add the Carrots.
(7) After a further 5 minutes add the Potatoes.
(8) Continue to cook over a low heat.
(9) When everything is almost cooked add the Leek, Mint Sauce, Parsley and season with Salt & Pepper.
(10) Continue to simmer until the Leeks are softened.
(11) Serve in a big bowl with a chunk of Bread with Cheese melted over it.
The hint of Mint with the Lamb really worked. We’re having a bit of a break from Leeks for a day or so however. Windy City here!
- Details
- Written by Tony Carson
- Category: Recipes
On Friday we ventured to Anglesey, in a virtual fashion, for another in Sue’s series of Welsh recipes.
Ingredients:-
4 Hard Boiled Eggs, shelled and cut in half
1 Leek, finely diced
4 Medium Potatoes, boiled and mashed
4 Tbsp of Margarine (We used dairy free to avoid Lactose issues)
2 Tbsp of Milk (Again Lactose free for us)
Salt & Pepper to season
A Pinch of grated Nutmeg
150g of Grated Mature Cheddar Cheese (Lactose free for us)
3 Tbsp of Cornflour
A additional 600ml of Milk (Lactose free for us)
50g of Breadcrumbs (Gluten free for us)
2 Tsp of Laverbread
Method:-
(1) Fry the Leek in Margarine over a medium heat until softened.
(2) Boil and mash the Potatoes adding 1 Tbsp of Margarine, 2 Tbsp of Milk and seasoning with Salt & Pepper.
(3) Add the Leeks to the mashed Potato and mix well.
(4) Spoon the Potato mixture into a baking tray.
(5) Arrange the Eggs over the top.
(6) Drizzle the Laverbread over the Eggs.
(7) In a pan melt 2Tbsp of Margarine over a low heat and stir in the Cornflour to make a Rue.
(8) Gently start adding the Milk whisking continuously until all the Milk is combined.
(9) Allow to simmer for 2 minutes.
(10) Add half of the Cheese and a Pinch of Nutmeg, seasoning with Salt & Pepper.
(11) Cook for a further minute over a low heat stirring gently.
(12) Pour the Sauce over the Mashed Potatoes and Eggs.
(13) Place in a preheated oven at 180c for 10 minutes.
(14) Combine the remaining Cheese and Breadcrumbs and sprinkle over the sauce.
(15) Return to the oven for a further 10 minutes or until the dish is bubbling and golden brown.
This was supposed to be a side dish… Suffice to say we’ll be eating the remainder reheated this evening.
- Details
- Written by Tony Carson
- Category: Recipes
Another in our Welsh Recipes series. This was a real Winter Warmer of a dish. It’s not easy to scale this recipe down - So realistically I’d say this will feed 4 to 6 people.
Ingredients:-
500g of Beef Shin (It’s on on the least expensive cuts, but cooked low and slow it tastes really good)
2 Carrots, halved
1 Onion, quartered
2 Sticks of Celery, halved
1 Bulb of Garlic, halved (Remove the papery outer parts)
2 Bay Leaves
2 Sprigs of fresh Thyme
3 Tbsp of Beef Dripping / Lard
9 Generous Sliced of Bread (Gluten free for us from the Bread Machine)
3 Tbsp of Dijon Mustard
150g of Cheddar Cheese, Grated (We used Lactose Free)
Salt & Pepper to season
Enough water to cover the Meat.
Method:-
(1) Heat the oven to 140c.
(2) Place the Shin in a covered casserole dish along with the Vegetables and add sufficient water to cover ¾ of the contents.
(3) Snugly fit a piece of baking paper over the Beef and replace the lid.
(4) Cook in the oven for 5 hours or until the Beef begins to fall apart.
(5) Remove the Beef and Vegetables and set aside.
(6) Remove the stock to a pan and simmer to reduce by 1/3.
(7) Heat the dripping in a frying pan and fry the Bread on both sides until golden brown.
(8) Spread Mustard on one side of the Fried Bread and chop the Vegetables.
(9) Squeeze the Garlic out of the skins.
(10) Increase the oven temperature to 180c.
(11) Place a layer for Fried Bread in the bottom of a dish, sprinkle with Cheese and then add half of the Beef, chopped Vegetables and Garlic.
(12) Season with Salt & Pepper.
(13) Repeat the process and then top with a layer of Bread sprinkled with Cheese.
(14) Pour over the reserved Stock.
(15) Bake for 10 to 15 minutes until the Cheese is bubbling.
You really don’t need anything else with this. It is a meal in it’s own right! It might not be too pretty but it was really tasty.
- Details
- Written by Tony Carson
- Category: Recipes
We just followed the basic GF recipe for our first loaf. But we can both confirm:-
(1) This actually tastes as good as ‘Real’ Bread.
(2) It is outstanding a fried Bread on a full English Breakfast.
Ingredients:-
180g of Water
30g of Olive Oil
5g of Cider Vinegar
15g of Egg Whites
8g of Salt
30g of Sugar
300g of Gluten Free Bread Flour Mix
2g of Baking Powder
7g of Yeast
In our Bread Maker it’s setting ‘9’, clearly this will depend on the machine. Although these machines still clearly use the Chorleywood bread process, this loaf was a near to a Gluten containing loaf from a bakery as we’ve had in the last 5 years. It makes the grey flavourless sliced version from the supermarkets seem a shameful waste of money.
On another note. The machine should have been £99.95 but was reduced to £60. Which we felt was a pretty good price. However there was a pricing error and it actually only cost £40. We’re on our second loaf as I type. Our new toy will have paid it’s way in less than a month at this rate!!!!
- Details
- Written by Tony Carson
- Category: Recipes
We had to hack this recipe to suit dietary needs, it should have had Caerphilly Cheese - but that would not have gone down too well….
Ingredients:-
200g of Breadcrumbs (Gluten free for us)
150g of Lactose free Cheese, grated
1 Large Leek, finely chopped
1 Tsp of Thyme
½ Tsp of Mixed Herbs
1 Tsp of Mustard Powder
2 Tbsp of Lactose free Milk
50g of Laverbread
2 Egg Yolks and White separated for the coating
50g of Cornflour for the coating
Salt & Pepper to season
Method:-
(1) Combine all the ingredients except the Egg Whites, Cornflour and enough Breadcrumbs for the coating.
(2) Mix into a thick paste.
(3) Divide the mixture and roll into Sausage shapes.
(4) Coat each one in the Cornflour, coat with Egg Whites, then dredge in Breadcrumbs.
(5) Heat a fryer to 160c.
(6) Fry individually until golden brown and then drain.
To say they actually contain nothing to do with Sausages apart from the basic shape, these were really good. Filling, but good.
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