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Braised Duck Legs with Sticky Shallots
This was the 3rd meal we got out of a special offer Duck at £7. So Portion by portion it was better value than a similar sized Chicken and so much better tasting.
Ingredients:-
2 Duck Legs (We also added the Wings, but there’s really not much meat on them)
1 Onion, finely diced
2 Cloves of Garlic, minced
125Ml of Red Wine (£1.25 from the local B&Ms – probably not good drinking, but good for cooking)
300Ml of Chicken Stock
1 Orange, Zested, plus the juice of half of it
1 Tbsp of Tomato Puree
1 Bay Leaf
30G of Margarine
2 Tbsp of Balsamic Vinegar
8 Shallots, peeled and trimmed
1 Tbsp of Parsley, chopped (We have a Parsley plant of the undead on the balcony!)
2 Tbsp of Olive Oil
5 Tbsp of Water
Salt & Pepper to season
Method:-
(1) Heat 1 Tbsp of Oil over a medium heat. Season the Duck with Salt & Pepper and fry for 3 to 4 minutes on each side.
(2) Remove and set aside.
(3) Add the Onions and fry until softened.
(4) add ¾ of the minced Garlic and fry for 20 seconds.
(5) Stir in the Wine, Stock, Orange Juice, Tomato Puree and Bay Leave.
(6) Season with Salt & Pepper and bring to the boil.
(7) Return the Duck Legs to the pan.
(8) Cover and cook for about an hour over a low heat, until cooked.
(9) Add the Oil, Vinegar and Water and season to taste.
(10) Melt Margarine over a low heat in a different pan.
(11) Stir in the Shallots, cover and cook for about 30 minutes, stirring occasionally.
(12) Uncover for the last 10 minutes.
(13) Preheat the grill to a high heat.
(14) Place the Duck Legs on the rack and grill until crisp.
(15) Bring the sauce to a boil and add 10g of Margarine stirring until the sauce thickens.
(16) Mix the remaining Garlic with the Orange Zest and Parsley.
(17) Spoon the Sauce over the Duck and garnish the Parsley.
(18) Serve with the Sticky Shallots.
Duck is quite a fatty meat, which is good, as the flavour and richness mean you don’t feel the need to eat quite as much. This was a restaurant standard meal made from really inexpensive ingredients.
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- Details
- Written by Tony Carson
- Category: Recipes
I happened across a Bone in Leg of Pork in the discount fridge the other day. It should have been £26.27, which would still have been a great price. But at £19.71 it was just too good a deal to pass on.
So the oldest ‘Butchers Boy’ in the land came out to play.
In total I extracted the following:-
4 Portions of 2 Steaks
6 Portions of Diced Pork.
3kg of Pork Mince - Which we made 6 large Pork Pies with.
Aspic Jelly for the Pork Pies for boiling the Bones.
Pork rind to make crackling with.
At normal prices we’d probably have paid about £30. There will be quite a few Pork recipes in the coming weeks!!!!!!
- Details
- Written by Tony Carson
- Category: Recipes
This was actually a bit of Pork Loin which was intended for a different recipe, but knives are good when the are sharp!
Ingredients:-
500g of Pork loin, cut into cubes
¼ Tsp of Turmeric
½ Tsp of Chilli Powder
5 Cloves of Garlic, minced
3 Green Chillies, finely chopped
A Thumbnail of Ginger, grated
Juice of 1 Lime
200ml of Stock
1 Onion, finely diced
5 Curry Leaves
Salt to season
1 Tbsp of Punjabi Spice Mix (See Below)
4 Cloves
A handful of Coriander Leaves to garnish
10 Peppercorns
A sprinkle of Black Lime Powder
Oil to fry
Punjabi Spice Mix Ingredients:-
Cumin Seeds
Mustard Seeds
Fenugreek Seeds
Nigella Seeds
Fennel Seeds
Method:-
(1) Toast the Punjadi Spice Mix until it is aromatic and set aside.
(2) When cool add the Cloves and Peppercorns and grind to a fine powder.
(3) Heal Oil in an ovenproof dish or Dutch Oven.
(4) Add the Onions, Garlic, Ginger, Curry Leaves and Chillies.
(5) Fry until softened.
(6) Add the Turmeric & Chilli Powder and stir for a further minute.
(7) Add the Pork and stir to coat with the Onion mixture.
(8) Add the Punjadi Spice Mix and astir well.
(9) Add the Vegetable Stock and allow to simmer.
(10) Add the Coriander Leaves.
(11) Cover with a lid and place in the oven at 160C for 2 to 2 ½ hours.
(12) Return to the hob on a medium heat and allow the sauce to reduce.
(13) Add the Lime juice and sprinkle of Black Lime powder and garnish with Coriander leaves.
We served ours over boiled rice. This was a rich and well spiced dish without excessive heat. Very tasty indeed.
- Details
- Written by Tony Carson
- Category: Recipes
We really enjoyed this. It was lighter than some of the recent Indian dishes we’ve experimented with and really fragrant.
Ingredients:-
2 Plaice fillets (Any white Fish fillet will work)
2 Tsp of Ginger and Garlic Paste (DIY here clearly, but you can buy in in jars)
½ A Tsp of Turmeric
1 Tsp of Chilli Powder
1 Tbsp of pain Yogurt
Oil to fry
Salt to season
Masala Sauce
Ingredients:-
2 Green Chillies, sliced
2 Onions, made into a paste
1 Tsp of Ginger and Garlic Paste
1 Tbsp of Tomato Puree
390ml of Passata
1 Tsp of Chilli Powder
2 Tsp og Coriander Powder
½ A Tsp of Garam Masala
2 Tbsp of Yogurt
Oil to fry
Fresh Coriander leaves to garnish
Method:-
(1) Mix the Fish with the Ginger & Garlic paste,Turmeric, Chilli Powder, Salt and Yogurt.
(2) Place in the fridge to marinade for 30 minutes.
(3) Heat the Oil on a medium heat and fry the Fish on both sides until lightly browned.
(4) Set aside.
(5) Heat Oil in a pan and add the Green Chillies.
(6) Stir in the Onion paste and add the Ginger & Garlic paste.
(7) Stir and fry gently.
(8) Add the Tomato puree, Passata, Chilli Powder, Coriander Powder and Garam Masala.
(9) Cook over a low heat and allow to simmer for a few minutes.
(10) Stir in the Yogurt and then return the Fish to the sauce.
(11) Cook over a low heat until heated through.
(12) Garnish with Coriander leaves.
We served ours with boiled Rice, home made Onion Bhaji, home fried Popadums and Indian style dips. The Fish was £2 from the yellow sticker fridge. So this was actually a very low cost and extremely tasty dinner.
- Details
- Written by Tony Carson
- Category: Recipes
Apparently this is a favoured breakfast in some areas of India. Meat and Eggs, similar in a way to a traditional English breakfast I guess? We added boiled Rice to make a main meal out of it.
Ingredients:-
500g of Minced Lamb
1 Red Onion, finely diced
a Thumbnail of Ginger, grated
5 Cloves of Garlic, chopped
2 Green Chillies, deseeded
½ a Tsp of Turmeric
½ a Tsp of Chilli Powder
2 Tomatoes, chopped
1 Tbsp of Tomato puree
200ml of Water
1 Tbsp of Spirit Vinegar
1 Tbsp of Brown Sugar
Salt & Pepper to season
4 Eggs
Oil to fry
Chopped Coriander to garnish
Method:-
(1) Add the Ginger, Garlic and one Green Chilli to 3 Tbsp of water and wuzz in a blender.
(2) You are aiming for a smooth paste.
(3) Add the Mince to a bowl along with 1 tsp of the paste.
(4) Mix well and set aside.
(5) Heat the Oil in a heavy-bottomed sauce pan, or Dutch Oven.
(6) Add the Onion and fry until softened and light brown.
(7) Add the remaining paste and stir well.
(8) Add the Mince along with the Turmeric and Chilli Powder.
(9) Cook over a medium heat and 10minutes, stirring so that the meat is evenly browned.
(10) Add the chopped Tomatoes, Tomato Puree and the remaining Green Chillies (Slit lengthways).
(11) Allow to simmer for a further 4 minutes.
(12) Season with Salt & Pepper.
(13) Add the water and bring to the boil.
(14) Reduce the heat and simmer for 15 minutes with the lid on.
(15) Stir gently half way through cooking.
(16) Add the Vinegar and Sugar and continue to simmer for 2 minutes.
(17) Break one Egg at a time into the Kheema and on a low heat cook the Eggs for 4 to 5 minutes.
(18) Cover with the lid so that the Whites set but you still have runny Yolks.
(19) Garnish with Coriander and serve.
The Vinegar and Sugar added an interesting flavour twist. Really enjoyable. Strangely we did end up eating left overs for breakfast, but that wasn’t really the plan…...
We don’t like the price of fresh minced Lamb in the local supermarkets. I ventured into the Iceland Food Warehouse and found a 1kg bag of frozen mince for £3.75. Which was much more realistic!
- Details
- Written by Tony Carson
- Category: Recipes
4 Potatoes, peeled and cubed
1 Tbsp of Margarine
1 Tsp of Cumin Seeds
1 Small Onion, finely diced
½ Tsp of Turmeric
½ Tsp of Chilli Powder
A thumbnail piece of Ginger, grated
Salt & Pepper
A handful of Coriander leaves, chopped
A dish of Milk
Method:-
(1) Boil the Potatoes in Salted water and the mash.
(2) In a frying Pan add the Margarine, Cumin Seeds and stir until fragrant.
(3) Add the Onion, Ginger, Chilli Powder and Turmeric and cook until the Onion has softened.
(4) Add the mashed Potatoes and stir in.
(5) Add a dash of Milk and stir through.
(6) Add the Coriander, Salt and Pepper and stir in.
A really tasty side with great colour for an Indian dish.
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