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Turkey Thigh Jalfrezi Curry with Home Made Onion Bhajis recipe

Turkey Thigh Jalfrezi Curry with Home Made Onion Bhajis recipe

It's not often that I do this. But I've done a complete costing here and sourcing – just to prove it can actually be done for £4. Please ignore the stuff in italics if you're not interested.
 
Ingredients:-

 

1 Turkey Drumstick ( The thigh and drumstick were on offer at Morrisons Foss Isle Road at £2.99 – The thigh is probable over 1/3 of the weight in total so I'm saying £1 for cost ) - £1

1 Jar of  Jalfrezi Curry sauce ( Morrisons again, it's within walking distance! ) - 75p

1 tin of Tomatoes – 23p ( Morrisons or if you can get there Aldi on Fulford road they have them for 16p a tin )

Basmati Rice 2 hands full ( At Supermarket prices that 's 1/5 of a bag at £1 bag – At The Continental Shop on Hull Road you can buy 20Kg for £7.99, if you have storage and transport ) - 20p

2 clove of Garlic (We use the Polish deli on Walmgate. A very large bulb is 50p. So I'm saying 5p) – 5p

Gram Flour ( 100g Working on 69p at The Continental Shop on Hull Road for 1Kg – let's say 7p ) - 7p

Baking powder ½ tsp ( Oh who knows? ) 10p

4 Bullet Chillies ( We got 500g from the Polish deli on Walmgate for 50p as they were close to date – 3 Weeks ago!) 1p

6 Small Onions ( Morrisons Wonky Veg 59p for 500g – so let's say 15p?) - 15p

Reasonable sprinkles of  Ground Ginger, Garam Masala, Chilli Flakes, Paprika, Salt & Pepper ( We get these from  Polish deli on Walmgate – so say ) 15p

Pack of shop bought Poppadoms £1

Oil to fry – say 10p

 
Total cost £4.82 – We've frozen ½ of the Curry and and have left-overs for tomorrow – so I'd say we are under the £4 per day budget, technically.
 
Here's how we did it:-
 
(1) Heat the oven to 160c.
(2) Oil the Drumstick, sprinkle with Chilli flakes, Salt & Pepper.
(3) Foil and place in the oven for at least 2 hours, until the meat is quite tender and pulling away from the bone at the thinner ends.
(4) Take out and let rest.
 
Curry:-
 
(1) Add 2 of the Onions, sliced, Tomatoes,  a little ground Ginger, Garam Masala, Chilli Flakes, Paprika, Salt & Pepper to a large pan and simmer for 30 minutes.
(2) Add the Curry Sauce ( It's really up to you, we like Jalfrezi ) and an equivalent amount of water. Stir well and let simmer and reduce while the Turkey leg cooks and then cools.
 
Onion Pickle:- (Optional)
 
Ingredients:-
 
A dash of oil
Dried mint
1 small Onion diced
1 red Bullet Chilli diced
White Wine Vinegar
 
Method:-
 
Just mix all the ingredients
 
 
Onion Bhajis:-
 
Ingredients:-
 
2 Onion finely chopped
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
Chopped Chillies ( Please see above – generally if they are small they WILL be hot!)
½ tsp Paprika
 
Method:-
 
(1) Mix all the ingredients into a batter in a bowl.
(2) Let rest.
 
Putting it all together:-
 
(1) Cut the cooled meat into reasonably lumps and remove the “Quills” these are the hard connective tendons.
(2) Add the meat to the curry sauce and simmer.
(3) Boil your rice in salted water until it has increased in volume to double and is tender.
(4) Heat a frying pan with a enough oil for the Bhajis to float. Fry until golden brown on both sides.
(5) Drain the rice, make a bed, add the Curry and server with your  Bhajis,  Poppadoms and pickles if you like.
 
We made home made Chutney and Lime Pickle a while ago (Click for our recipes)

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Onion Fest!

We’ve reached “O” in our “Vegetarian Alphabet” and realistically it had to be Onions. They are a staple here in the same way that we always try to have Potatoes in the draw.

We decided to be indecisive and go with a warm buffet sort of gig, with Onion Bhaji, Onion Rings and a Cheese and Onion Pasties.

Onion Bhaji

Onion Bhaji Ingredients:-

 2 Onion roughly chopped
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
½ tsp Ground Cloves
½ tsp Ground Turmeric
Salt
Oil to fry
 
Method:-
 
(1) Mix all the ingredients into a stiff batter in a bowl.
(2) Deep fry at 170c until they float and the protruding Onion starts to brown.
(3) Remove and drain on Kitchen Paper.

Cheese and Onion Pastries

Pastry Ingredients:-

340g Plain Flour (Gluten free here)
2 tsp Xanthum Gum
220g Margarine
2 Eggs
2 tsp cold water
A pinch of Salt

Filling ingredients:-

Cooled mashed Potato
Wholegrain Mustard
Grated Cheese
Roughly Chopping Onion

You’ll also want a beaten Egg for an Egg wash.

Method:-

(1) Rub the Margarine and Salt into the Flour to form a crumb texture.
(2) Beat the Eggs and add the Water to them.
(3) Fork the Water and Egg into the Crumb mixture a little at a time.
(4) Use you hands to kneed into a dough.
(5) Set aside in the fridge for an hour wrapping in Cling Film.
(6) Mix the filling ingredients.
(7) Roll out the Pastry and use a small dish to cut circles.
(8) Stuff and crimp your Pasties and brush with an Egg wash, using Egg wash as a glue.
(9) Stab holes in the Pastry to let the steam out.
(10) Place in a preheated over at 180c and cook for 20 to 30 minutes until the pastry is golden brown.
(11) Remove from the oven and eat hot our preferably allow to cool.

Onion Rings

Onion Rings Ingredients:-

1 Large Onion, cut into rings
Self Raising Flour (Gluten free here)
Soda Water
Garlic Salt
Onion Salt
Black Pepper
Paprika

Method:-

(1) Mix the ingredients to make a sticky batter. Adjust with more Water or Flour for thickness.
(2) Dredge the Onion rings in Flour.
(3) Dunk in the batter and fry in small batches fry until until golden brown.

We served these with a Tomato and Onion dressed salad, an Onion and Gherkin salad and some dips and chips.

 

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Poussin with Red Wine Sauce

Yesterday we were struggling for inspiration. I said I’d just have a mooch around the discount fridge and see what caught my eye. Whole Poussin which should have been £3.17 each at 95p Now they were certainly a source of inspiration!

Ingredients:-

1 Poussin per person
Broccoli
Whole grain Mustard
Potatoes for the mash
1 Small bottle of Red Wine
1 Small Onion
2 Cloves of Garlic, minced
2 Sprigs of Rosemary, 1 finely chopped
Vinegar
Beef Stock
A knob of Butter
Salt & Pepper
2 Mushrooms, finely sliced
Lemon Juice
Fresh Thyme, chopped
Fresh Sage, chopped

Method:-

(1) With a pair of kitchen scissors cut the spine out of the Poussin and flatten them out to form a Spatchcock.
(2) Mix the Oil, Lemon Juice, Rosemary, Thyme, Sage and Whole grain mustard to form a marinade.
(3) Rub each bird on both sides with the marinade and allow to infuse in the fridge for a couple of hours.
(4) Sear on both sides and then place in a pre headed over at 180c for about 20 minutes.
(5) Baste at intervals with the marinade.

For the sauce:-

(1) Fry the Onions until softened.
(2) Add the minced Garlic.
(3) Season with Salt & Pepper.
(4) Add the Mushrooms, Rosemary and Vinegar.
(5) Add the Beef Stock.
(6) Allow to simmer for a few minutes.
(7) Add the Red Wine.
(8) Simmer to reduce.
(9) Just before severing add the Butter.

We served ours of a bed of Mustard Mash with the Broccoli around the sides and the sauce over the Poussin. This was an outstanding meal. We might have just broken budget, but it was worth it. We can always have dripping on crackers today!
 

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Rosemary & Sage Giant Toad In The Hole

Things evolve over time here. We started by adding fresh Sage to our Gluten free Yorkshire Pudding recipe a few months ago as there is a large bush just down the road. We then added a bit of finely chopped Rosemary because there is a bust on the other side of the same back street. That was the foundation of Rosemary & Sage Yorkshire Puddings sorted, all it needed was a good handful of Sausages and this creation was born!

Ingredients:-

100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper
1 sprig of fresh Rosemary, finely chopped
3 short sprigs of Sage, finely chopped
3 Roasted Pork Sausages or 6 Chipolatas per serving

Method:-Method:-

(1) Heat your oiled Yorkshire Pudding tray in the oven at 220c until the oil is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray, dropping your pre cook Sausages over the top 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.

We served ours with Roast Potatoes and Vegetables in a Sunday Dinner style with lots of Shallot gravy.
 

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Monster Turkey Burger

McWimpy do a Double Whopper. Burger Queen do the Chicken Legends - We did a Monster Turkey Burger! Yes it did last us both two days….

Ingredients for the Turkey Burger scallops:-

4 generous steaks cut from the thick end of a Turkey Thigh
Seasoned Flour (Gluten free in our case)
2 Eggs, beaten for an Egg wash
Breadcrumbs (Gluten free bread fed through the food processor of us)

Method:-

(1) Once you’ve cut the steaks from the Turkey Thigh lay the on Cling Film with a layer over the top and give them a good beating with a rolling pin.
(2) Uncover them and dredge in your seasoned Flour.
(3) Dip in the Eggs wash and then dredge in Breadcrumbs.
(4) Fry in a little Oil on both sides until golden brown.
(5) Assemble your burger.

The seasoning in the Flour is really a matter of personal choice. We like Garlic Salt, Onion Salt, Chilli flakes and mixed Herbs.

Sue’s Gluten free burger bin receive is here - http://www.eatwellonuc.org.uk/index.php/recipes/27-gluten-free-diy-bread-buns

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Nori Rolls

It’s a while since we did one of our Vegetarian Alphabet recipes. We were up to “N” so we thought we’d have a play with Nori Rolls. We’ve not got the Japanese presentation skills, but these were really tasty.

Ingredients:-

Nori Sheets
Rice Noodles
Hot Chilli Sauce
Soy Sauce
4 Mushrooms, finely sliced
Garlic Powder
Spinach , blanched for 30 seconds
1 Carrot, finely sliced
½ Red Pepper, finely sliced
2 Shallots, finely sliced
Sticky Rice
White Wine Vinegar
Sugar
Dried Coriander
Oil
Margarine

Method:-

(1) Stir fry the Shallots, Mushrooms, Peppers and Garlic Powder in a little Oil, Margarine & Soy Sauce – Until softened.
(2) Boil the rice until it is cooked and has released it’s starch – Set aside to cool and drain.
(3) Stir a little Vinegar, a pinch of Sugar and Coriander into the Rice.
(4) Blanch the Spinach leaves for 30 seconds and lay on kitchen roll.
(5) Slightly heat the Nori sheets over a flame.
(6) Heat the Hot Sauce in a pan.
(7) Brush each Nori sheet with Hot Sauce.
(8) Form a layer over ¾ of each Nori sheet with the Spinach leaves.
(9) Form a thin Sausage shape of Rice and lay in the middle of each Nori sheet.
(10) Add a layer of the softened Vegetables.
(11)  Roll each Nori sheet and stick the overlap with the Hot Sauce.

We boiled the Noodles with the remaining Vegetable filling and a little of the Hot Sauce to make a bed.
 

  1. Peppercorn Sauce
  2. Hot & Spicy Scotch Eggs
  3. Odd Bangers & Mash
  4. Sage Yorkshire Pudding (Gluten Free)

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