Search

Random Recipe

kaszanka Pizza (It's not a Pizza really!)

kaszanka Pizza (It's not a Pizza really!)Kaszanka is a Polish blood sausage which you'll find in most Polish shops. It tastes like a cross between Black Pudding and Haggis with a slightly more moist texture. Roasted with a selection of vegetables the sausages themselves have a tendency to break down, leaving you with a very hearty 'Soup'.They generally cost a little over £2 per Kilo pack so they are less than half the cost of a British gourmet sausage and for two people you'll easily have sufficient for two good meals.
 
The pizza component is actually nothing more than a giant Yorkshire pudding. You can buy a Yorkshire pudding mix from most supermarkets for less than 50p and all you need to do is add a couple of eggs and water. Just make sure your oil is smoking hot!
 
Ingredients:-
 
8 thick Kaszanka  Polish blood sausage
1 small Onion
1 finely chopped Carrot
2 cloves of Garlic (Crushed)
½ a shredded Savoy Cabbage
2 Vegetable stock cubes, enough to cover the Sausages
Grated Cheese (Cheddar)
 
For The Yorkshire Puddings (GF) A Yorkshire Pudding mix from the Supermarket will work fine if you don't need the Gluten Free version.
 
140g of GF plain flour
50g of Cornflour
140ml of semi skimmed Milk
3 Eggs
A dash of cold water
Sat & Pepper
Vegetable oil
 
Method:-
 
(1) Preheat the oven to 200C.
(2) Place the Sausages in an oven proof dish.
(3) Cover with the Onion, Carrots and Garlic.
(4) Add the Vegetable stock making sure the Sausages are covered.
(5) Place on the middle shelf and cook for an hour or until the Sausages have broken down completely.
(6) Allow to cool.
 
Giant Yorkshire Pudding:-
 
(1) Turn the heat up to 220C.
(2) Place vegetable oil in a baking tray and heat until smoking hot.
(3) Add the Eggs to the Milk and whisk.
(4) Mix the GF Flour and Cornflour and season with Salt and Pepper.
(5) Add the Flour mix a little at a time to the Egg and Milk mix whisking it as you go.
(6) You should aim for a smooth runny texture.
(7) Add straight to the hot Oil and place on the top shelf of the oven for about 30 minutes. Until the Yorkshire Pudding has risen and golden brown.
(8) In a large pan reheat the Sausage mixture adding a little water if it seems too thick.
(9) Add the shredded Cabbage and simmer for about 10 minutes until the Cabbage has softened.
(10) Remove the Yorkshire Pudding from the oven and add the Sausage mixture to the middle.
(11) Heat the grill.
(12) Sprinkle grated Cheese over the Sausage mixture and place under the grill until it melts. Take care not to burn the top of the Yorkshire Pudding.
 
Cut and serve with vegetables of your choice. We had Cauliflower Cheese, Mustard mashed Potatoes and fried root vegetables. 

On Facebook

Details
Category: Recipes

Sticky Belly Pork Slices

Not actually a discount fridge gig for a change. But Belly Pork is cheap as chips and this recipe was packed with flavour.

Ingredients:-

4 Slices of Belly Pork
4 Tsp of Tomato Ketchup
1 Tbsp Fish Sauce
1 Tbsp Brown Sugar
1 Tbsp Cider Vinegar
1 Tsp English Mustard powder
1 Cloce of Garlic, minced
Salt and Pepper

Method:-

(1) Mix all the ingredients and coat the Belly Pork strips.
(2) Cover with foil in an oven proof trap and place in the fridge for an hour.
(3) Pop in the preheated oven at 160c for an hour or so.
(4) Remove the foil and place under the grill for a couple of minutes on each side.

We served ours with crispy Kale, Mustard mash and Corn on the cob.

Details
Category: Recipes

Discount Fridge “Pub Classic”

We were probably very close to breaking budget with this one, but Camembert, Chorizo etc. and Pork Fillet just had too much potential to leave behind…..

Breaded  Camembert

Ingredients:-

Cornish  Camembert, cut into six triangles
Flour (Gluten free here), seasoned with added Five Spice
Breadcrumbs (Gluten free here)
2 Eggs, beaten for the Egg wash

Method:-

(1) Dredge each triangle of Cheese in Flour.
(2) Dunk in the Egg wash.
(3) Dredge in the Breadcrumbs.
(4) Deep fry in small groups until golden brown. Make sure to take them out of the Oil before the melted Cheese escapes!

Pork Fillet with Hot & Spicy Cured Meats & Cheese.

Ingredients:-

2/3 of a pack of  Hot & Spicy Cured Meats & Cheese. This was Chorizo, Peperami and Chilli Cheese
Small end of Pork Fillet, halved lengthways and beaten out
1 Red Onion, sliced
2 mushrooms, sliced
Soy Sauce
Salt & Pepper

Method:-

(1) Marinade the Pork escalopes in Soy Sauce, Salt & Pepper.
(2) Shallow fry for a couple of minutes on both sides.
(3) Lay the Cured Heat and Cheese over the escalopes and place under the grill for a couple of minutes.
(4) Gently fry the Onion and Mushrooms.
(5) Lay the  escalopes over the Onion and Mushrooms.
(6) Dress with the greens of a couple of Spring Onions.

We enjoyed ours with a home made sweet Chilli dipping sauce and hand cut Chips.

 

Details
Category: Recipes

Chicken and Bacon Salad with Gherkins

We roasted a whole Chicken on Saturday. We  never manage to eat a whole Chicken in one sitting between the two of us, so we had the best part of half of the meat in the fridge. It really was too warm last night for another cooked meal so we opted for a quick Chicken and Bacon salad which only needed the Bacon grilling and a Potato boiling.

Ingredients:-

Cooked Chicken, stripped and cubed
4 Rashers of Bacon, grilled and cut into strips
2 Spring Onion, sliced
2 Gherkins, finely chopped
Black Pepper
Mayonnaise
1 Large Potato. Boiled, cooled and cubed
A squeeze of Lime juice

Method:-

(1) Reserve the green tops from the Spring Onions and a little of the chopped Bacon.
(2) Mix everything else in a large bowl.
(3) Serve over a fresh green salad.
(4) Dress with the remaining Spring Onion and Bacon.

We still had a little left over, but that was doomed to become my breakfast!

Details
Category: Recipes

Lemon, Rosemary and Garlic Chicken

How to brighten up a plain roast Chicken? Stab it to death. Oh sorry that’s not supposed to sound quite so brutal. It’s to make places to insert Garlic and Rosemary!

Ingredients:-

A medium Chicken
2 Cloves of Garlic, sliced
2 Sprigs of fresh Rosemary
5 Spice
Salt 7 Pepper
A Lemon cut in half
Oil

Method:-

(1) With a sharp knife stab holes in the breast and thighs.
(2) Insert Slices of Garlic and the softer end sprigs of Rosemary into the holes.
(3) Place the Lemon in the cavity.
(4) Dust with 5 Spice, Salt and Pepper and rub with Oil.
(5) Roast covered at 180c until the juices run clear.

We had a bit of a traditional roast dinner yesterday. The remain Chicken, because it was quite some size, is going in a Chicken and Bacon Salad tonight.

Details
Category: Recipes

The Pork mince was in the reductions at 93p. So we based this recipe around it – As we often do.

Ingredients for the Pork Bowl:-

500g Mince Pork
1 Onion, finely diced
2 cloves of Garlic, minced
2 Red Chillies, Chopped
2 tsp Dried Ginger
5 tsp Brown Sugar
Half a Lime squeezed
2 tsp Fish Sauce
Oil to fry

Method:-

(1) Fry the Onions over a low heat until softened.
(2) Add the Garlic and Ginger.
(3) Add the Pork and turn up the heat.
(4) Add the other ingredients and stir until the Pork has browned a little.

Although there ear lots of ingredients here we are still in budget as there’s enough left over to make a stir-fry for this evening. (£2 per person)

Ingredients for the Coleslaw:-

¼ Whit Cabbage – ¼ Red Cabbage
1 Carrot, finely slices
1 Clove of Garlic, minced
1 Red Chilli, finely slices
White Wine Vinegar
Half a Lime squeezed
Fish Sauce
Soy Sauce
Fresh Coriander leaves
Fresh Mint leaves
A pinch of Sugar
A Handful of Beans Sprouts
Shallots, finely slices
Oil

Method:-

(1) Deep fry the Shallots until crispy. Drain and set aside.
(2) Add everything to a large bowl and stir well.
(3) Sprinkle the Shallots over.
(4) Serve.

We had this concoction over Rice Noodles and to be honest the combination of flavours puts our native cuisine to shame.

  1. Onion Fest!
  2. Poussin with Red Wine Sauce
  3. Rosemary & Sage Giant Toad In The Hole
  4. Monster Turkey Burger

Social Links

Translate

English French German Italian Portuguese Russian Spanish

Latest Recipes

Latest News