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Written by Tony Carson

Category: Recipes

Created: 04 February 2020

• Takes a bit of time
• Gluten Free
• Pork Liver

OK Pork Liver might not seem a very inspiring starting point. But it was 63p for 500g. So sleeves up!

Mix the following dry ingredients in Milk and soak your Liver in it for a couple of hours:-

Marinade Ingredients:-

1 tsp Cumin Powder
1 tsp Paprica
1 tsp Chilli Powder
Salt & Pepper
Onion Salt
Garlic Salt
Milk

For the coating Sue mixed the following into Flour and dredged the Liver

Flour coating:-

Plain Flour (Gluten free in our case)
1 tsp Coriander
1 tsp Cumin Powder
1 tsp Paprica
1 tsp Chilli Powder
Salt & Pepper
Onion Salt
Garlic Salt

Sue then Caramelised some sliced Onion and fried the coated Liver with the Onion so that it was still slightly pink in the middle. A dash of Cider Vinegar and a squeeze of Lemon juice and it was good to go.

We served it on a bed of Pasta with a Tomato based Chilli sauce, some stir-fried vegetables and a bit of deep fried Cabbage on the top for colour. Very tasty and silly cheap!

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Details

Written by Tony Carson

Category: Recipes

Created: 02 February 2020

• Quick and Easy
• Chicken
• Experiments
• Gluten Free

There’s a tale behind this odd recipe…. I found a medium Chicken in Lidl at £2.19 which we roasted the other evening. The Dal dish we ended up making really didn’t need Rice or Chicken with it, so we had cold roasted Chicken in the fridge. Sage goes well with Chicken (Think Sage & Onion shuffing), there’s a Sage bush down the road and we’ve done quite a few versions of Toad in the hole.

So the “Chick in the Hole with Sage batter and Wholegrain Mustard gravy” experiment started! This is probably our favourite Gluten free Yorkshire Pudding combo so far……

Ingredients for the giant Yorkshire Pudding batter:-

100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper
Finely chopped fresh Sage leaves

Method:-

(1) Remove the Chicken meat and cut into large pieces, removing the bones from the thighs but leaving the skin on.
(2) Pre-heat the oven to 220c, add oil or lard to a large tray and place in the oven.
(3) Whisk tall the ingredients for the batter several time to get as much air into it as possible.
(4) When the oil / lard is smoking remove the tray from the oven and arrange the cooked Chicken on the tray but slightly away from the sides.
(5) quickly pour your batter mix around the Chicken and return to the oven.
(6) Cook for 30 to 35 minutes until the Yorkshire Pudding has risen and is golden brown.

We really enjoyed this with some stir fried vegetables, roast Potatoes and Wholegrain Mustard gravy.

Details

Written by Tony Carson

Category: Recipes

Created: 01 February 2020

• Vegan
• Vegetarian
• Experiments
• Gluten Free
• Ingredients Alphabet
• Slow Cooker Recipes

“U” in our Ingredients Alphabet….

We’re very fortunate to have various Chinese, Polish and Continental stores reasonably local to us. The Continental store is on the way to the doctors and on our way back yesterday we popped our heads in. We’ve been looking for something to take the slot for “U” in our latest bit of food fun and this did the trick.

Urad Dal Chilka are split Black Gram Dal with skins on.

If you have a go at this recipe please note you really won’t need Rice with it. We also roasted a Chicken which certainly wasn’t needed, that’s the foundation of today's dinner. This is a very filling dish in it’s own right and has a really satisfying depth of flavour. We’ve scaled the original recipe to suit two, but they were still generous portions to say this is supposed to be a side dish.

Ingredients:-

110g Urad Dal Chilka
1/2tsp. Turmeric powder
2-3 tbsp. ghee or Sunflower Oil
1 tsp. cumin seeds
2-3 whole dried Red Chillies broken up
1/2 tsp. Chilli powder
1/2 tsp. Dried Fenugreek
1 medium sized Onion, peeled and sliced
1 inch piece of ginger, peeled and shredded
2 cloves garlic, peeled and grated
2 tomatoes, chopped up

Method:-

(1) Wash Dal well and soak in water for half an hour. Soaking for longer will take the skin off the Dal and is not required.
(2) Drain this water off and rinse the Dal under the tap to remove excess starch.
(3) Add the Dal to a pan of boiling water with Salt and Turmeric and simmer briskly until tender.
(4) You may need to add more water, if the Dal begins to look too thick and dry. This may take 30 minutes or so.
(5) Dals, when ready, should be soft but not mashed and of a custard like consistency. Set aside.
(6) Heat the Ghee or Oil in a frying pan.
(7) Add your Cumin seeds and Fenugreek and fry gentle for a few minutes.
(8) Add whole Chillies and Chillies powder, stir quickly.
(9) Add to the cooked Dal and cover with a lid. This will infuse the flavours into the Dal.
(10) Add the chopped Onion, Ginger and Garlic.
(11) Fry until onions are beginning to turn golden brown.
(12) Add the Chilli powder, Tomatoes etc. and cooked until soft.

We served ours with home made Sag Aloe, topped the Urad Dal Tarka with a Tomato based Chilli sauce and a few Popadums.

Details

Written by Tony Carson

Category: Recipes

Created: 31 January 2020

• Sides
• Gluten Free
• Slow Cooker Recipes

Sue made a Chilli on Wednesday evening at the same time as the Monster Burger and used a couple of spoons in the Burger. The remained spent the night in the fridge. Actually recooking Chilli does improve the flavour in the same way as lot of Curry dishes. With the addition of a bit of Turmeric Rice we had a meal ready to go.

Chilli Con Carne is pretty much self explanation – Our recipe here is here.

The Chiles Rellenos were a bit of an experiment, something to make a boring looking dinner look a bit more interesting. OK it was me messing about in the kitchen and having a bit of a joke about my usually poor presentation….

Chiles Rellenos Ingredients (Far from tradition but nice crispy addition):-

5 dried Red Chillies each
Grated Cheddar Cheese
1 Egg, beaten
White Wine Vinegar
1 tsp Baking Powder
Plain Flour (Gluten free in our case)

Method:-

(1) Mix most of the Flour, Egg and the Baking Powder with enough water to make a thin batter.
(2) Dip the Dried Chillies in water and then Flour them lightly.
(3) Press a little grated Cheese around each Chilli and set aside.
(4) 5 minutes before you are ready to serve your main dish heat oil in a deep fat fryer to 180c.
(5) Add 2 tsp of White Wine Vinegar to the batter and mix quickly. The batter will bubble up. Don’t beat the life out of it!
(6) Dip each Chilli in the batter using the stalk as a handle and fry in batches.
(7) Once golden brown lift out of the oil and drain.

I made silly little towers with a bit of home pickled Red Cabbage and a bit of grated Carrot! Don’t bother with fancy presentation they won’t last long! But strangely and as far from tradition as you could get, they are really tasty dipped in Coleslaw.