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When I’m out ‘Hunting’ in the supermarket (Read loitering by the Yellow Sticker fridge!) I sometimes have a mooch past the Fish counter in the hope of picking something discounted or interesting up. I had a double score day a while ago, discounted and interesting / different! A complete Octopus. If you are going to tackle disassembling an Octopus at home, try not to burst the Ink Sack, it will save you a good deal of cleaning!
Ingredients:-
1 Whole Octopus
3 Tbsp of Red Wine Vinegar
120ml of White Wine (£1 from Home Bargains! - Probably dreadful to drink, but good for cooking!)
2 Tbsp of Honey
3 Tbsp of Balsamic Vinegar
3 Tomatoes Chopped
2 Cloves of Garlic, minced
Olive Oil
2 Bay Leave
2 Onions, sliced
Ground Black Pepper
Oil to fry
Fresh Parsley, to garnish
Method:-
(1) Prepare the Octopus by removing the innards and the ‘Beak’. Separate the tentacles and cut the body into rings.
(2) In a pan add the tentacles, Red Wine Vinegar, White Wine and Bay leaves.
(3) Bring to the boil and then reduce the heat and allow to simmer for 40 minutes.
(4) When cooked but still slightly crunchy drain and reserve the liquid.
(5) In a frying pan fry the Tentacles for a minute to crisp.
(6) Add the Onions, Tomatoes, Olive Oil and Garlic.
(7) Allow to cook for 5 minutes until the Onions have caramelized.
(8) De-glaze with the Balsamic Vinegar and pour in the reserved liquid.
(9) Stir in the Honey and season with Black Pepper.
(10) Cook over a low heat for 3 minutes and serve garnished with fresh Parsley.
We battered the body rings and made Octopus Calamari as a side dish. We served ours over think Rice noodles, garnished with fresh Parsley and Lemon wedges. Very tasty indeed.
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- Written by Tony Carson
- Category: Recipes
“Y” in our “Ingredients Alphabet” had to be an old friend really.
On this occasion we filled it with a base of Onion, mixed Herb and a tin of chopped Tomatoes. Finely chopped Chorizo and loads to grated Mozzarella.
But feel free to play with your own toppings. Just not Pineapple. That’s a step too far folk! - http://www.eatwellonuc.org.uk/index.php/recipes/22-giant-yorkshire-pudding-pizza
The total cost of ingredients was just over £4. But to be fair, there were 2 days worth of food for 2 humans and a very spioted fat cat here…...
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- Written by Tony Carson
- Category: Recipes
So the “Ingredients Alphabet” gig gets a bit tricky with “X” but we have a friend in the cupboard as anything with Gluten is well and truly off the menu here. Xanthan Gum has a cool ability of stop Gluten Free pasty falling apart, it works reasonably well in replacing the elastic properties of Gluten.
So Sue’s Pastry recipe goes a bit like this:-
Ingredients:-
200g Plain Gluten free flour
110g Butter
1 tsp Xanthan Gum
1 Egg beaten with 1 tsp of Milk
Salt
Method:-
(1) Mix all the ingredients as you would with normal pastry.
(2) On a floured board roll your Pastry out.
(3) Press Pastry into your pie tins to form a base and walls.
(4) Add your filling.
(5) Form a lid and stick down with Egg wash if required.
(6) Pop it in the oven at 180c until the filling is piping hot and the Pastry has browned.
Pie, regardless of the filling, needs proper Chips and Beans…...
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- Written by Tony Carson
- Category: Recipes
As we head towards the end of our “Ingredients Alphabet” experiment some of the letters are becoming a but problematic. But “W” was easy enough.
I’m pretty sure nobody needs a recipe for a stir-fry really.
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- Written by Tony Carson
- Category: Recipes
“V” in our Ingredients Alphabet. Ok it’s more on a dish than an ingredient, but not to worry. The list of ingredients is a bit daunting but we actually had all the spices in “Spice Corner”. We’re a bit sad like that!
Ingredients:-
2 teaspoons Coriander seeds
1 teaspoon Mustard Powder
1 teaspoon whole black peppercorns
4 Cardamom pods
1 teaspoon of Clove Powder
1 teaspoon hot chili flakes
1 teaspoon ground turmeric
2 teaspoons Sugar
1 tablespoon Fresh Ginger, finely sliced
1 tablespoon Garlic paste (We Used Lacto Fermented Garlic cloves)
2 tablespoons tomato puree
1 teaspoon Garam Masala
1/2 cup Cider vinegar
½ a cooked Chicken, cut into reasonable sized lumps
2 tablespoons vegetable oil
1 medium onion (finely sliced)
A tin of chopped Tomatoes
1 cup chicken stock
The remaining Coriander from the fridge (I got rid of the soggy black bits – but we are both still alive!)
Oil
Salt
Method:-
(1) Heat a frying pan to hot but not smoking, add the cumin seeds, peppercorn, cardamom Pods. Constantly shaking the pan to prevent burning until the spices smell good.
(2) Allow to cool.
(3) In a Pastel and Mortar grind all those bits and bobs. Add a little Oil if needed.
(4) Transfer everything to a large pan.
(5) Fry the Onions and Garlic in a little Oil, until softened.
(6) in your large pan dump everything excluding the Chicken and Coriander Bring to the boil and then allow to simmer.
(7) Walk away, do a days work, sleep a little…..
(8) Add the Chicken about 20 minutes before you intend to eat. Stir gently.
A bit of Rice, the Curry garnished excessively with Coriander and a few home made Onion Bhaji - sorted!
- Details
- Written by Tony Carson
- Category: Recipes
Sometimes it’s the sides which make a roast dinning a great roast dinner. Shop bought Stuffing is off limits for Sue. So with a bit of experimentation she’s created her own Gluten free version. It actually tastes far better than the general shop bought packet gig as well….
For the the bread crumbs we wuzz half of one of Sues Burger Buns in the processor. The ingredients are below:-
Bread Ingredients:-
240g Self raising Gluten free flour
240ml Milk
4 tbsp Mayo
Salt & Pepper
These bread buns freeze very well.
Stuffing Ingredients:-
Onions, roughly chopped
Fresh Sage, chopped
Bread crumbs
1 Egg, beaten
Method:-
(1) Lightly fry the Onions until they are translucent and set aside to cool.
(2) When cool enough to handle mix all the ingredients and form into balls.
(3) When your roast is 20 minutes from being ready pop the Stuffing Balls in the oven on a tray.
Yes I know it was Tuesday yesterday, but for some reason we never seem to do a roast at the weekend….
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