Details

Written by Tony Carson

Category: Recipes

Created: 08 May 2019

• Quick and Easy
• Pork

Pork Loin used to be prime cuts when I was at the butchers and probably the most expensive bit of a Pig weight for weight. Now our local Supermarket often have them for around about £2.

Ingredients:-

Pork tender Loin
Mixed Herbs
Oil
Margarine
Salt & Pepper

Method:-

(1) Marinate the Pork in Salt, Pepper, Oil and Cider Vinegar for half an hour
(2) Make a foil parcel and add mixed Herbs and dabs of Margarine and then fold over to seal.
(3) Roast at 140C for about half an hour.

We enjoyed ours in a giant Yorkshire Pudding with mixed red and green cabbage, roasted Carrots, Potatoes and lashings of gravy.

Details

Written by Tony Carson

Category: Recipes

Created: 07 May 2019

• Quick and Easy
• Chicken
• Around the world for £4

Around the world for £4 or less took us to Venezuela this time!

Ingredients:-

1 Chicken Breast per person (We butchered a £2.35 Chicken and roasted the remainder yesterday)
1 Tbsp  Oil
1 Tbsp Worcestershire Sauce
½ Tbsp Soy Sauce
1 Teaspoon Adobo Seasoning (See below Sue made her own)
¼ Onion (chopped in small pieces)
2 Cloves or Garlic grated
½ Cup Sliced Mushroom
A slug of White Wine
1 Cup of single Cream
3 Spring Onions
Chopped Coriander to dress

Adobo Seasoning:-

2 Tbsp Salt
1 Tbsp Paprika
2 Tsps Black Pepper
1 1/ Tsps Oregano
1 1/2 Tsps Onion Powder
1 1/2 Tsps Cumin
1 Tsps Garlic Salt
1 Tsp Chilli Powder

Method:-

(1) Cut the Chicken breasts into halves.
(2) Season the chicken breasts with the Oil, Worcestershire, Soy sauce and Adobo seasoning in a bowl.
(3) Leave the chicken breasts to marinade. In the meantime cut the Spring Onions & Onions, and begin to sauté them along with the minced garlic in a large pan.
(4) Add the chicken to the pan and begin to sauté them.
(5) When the Chicken is partially cooked, add the Mushrooms and Coriander, and continue to cook for about 5 more minutes.
(6) Add the Wine to the pan and let it cook at medium heat.
7. When the Chicken breasts and the Mushrooms start to brown and there is little Wine left, you can add the Cream and let it cook for a while to allow the flavours to blend. Dress with a little Chopped Coriander and serve.

We served ours with Dauphinoise potatoes and sautéed Leeks and Broccoli. We made a mistake with the Mature Cheddar we had in the fridge and it split in the Dauphinoise Potatoes. But it still tasted good.

Details

Written by Tony Carson

Category: Recipes

Created: 02 May 2019

• Takes a bit of time
• Pork Shoulder
• Slow Cooker Recipes

We’re back with that old favourite Pork Shoulder. This “Lump” cost £2.34 from the local supermarket. It’s certainly not the best cut, I used to mince 25Kg boxes of shoulder three times a week for sausages. But that’s certainly not all it’s good for. Its resilient texture worked very well in the curry. A more tender cut would have broken down and ended up like pull Pork curry. We have the large portion of this joint for a slow cooker gig today. The portion we used I roughly cubed into pieces about an inch squares.

Ingredients:-

Marinade:-

Soy Sauce
Paprika
Chilli Powder
Minced Garlic
Onion Salt
Black Pepper

Curry sauce additions:-

Cumin seeds
1 tin of chopped tomatoes
2 small red Potatoes quartered
½ tube of Tomato Puree
1 medium Onion, chopped
2 cloves of Garlic Minced
Chilli flaked
Chilli Powder
Onion salt
Black Pepper
Oil to fry

We used a shop bought Jalferzi sauce (We will punish ourselves severely for this!) as a foundation.

Method:-

(1) Mix the marinade ingredients and marinade the cubed meat in the fridge for a good hour.
(2) Dry fry the Cumin seeds in a large pan or Wok.
(3) Added the Onion and fry in a little oil until translucent.
(4) Boil the Potatoes to soften slightly. Not too much as you don’t want then to disintegrate in the curry.
(5) Add the Pork and fry to brown slightly.
(6) Add the Potatoes and stir for a few minutes.
(7) Add the Tomato Puree and the remaining spices and minced Garlic and stir for a few minutes.
(8) Add the tinned Tomatoes.
(9) Turn the heat down and allow to simmer for 45 minutes or more. Prod the meat with a fork, when it’s tender but not falling apart your are good to go.

We served ours on a bed of boiled Rice coloured with a little Turmeric, home made Onion Bhaji and a bit of fresh Coriander the dress.

Details

Written by Tony Carson

Category: Recipes

Created: 01 May 2019

• Takes a bit of time
• Cubed Lamb

When an interest in History and Food collide!

“ A Brief History of the Cumberland Pie - The Cumberland Pie may have become no more than a dressed up Cottage Pie sprinkled with cheese and breadcrumbs, but its history goes so much further. The pie has its roots in medieval times when it would be made with a variety of meats, Herdwick mutton, or perhaps game, dried fruit and sweetened but not sugary by the use of apples in the recipe and spices. This mix of meat, spices, and fruit is not dissimilar to the original Mince Pies once made by a similar filling and not to be confused with the Christmas mince pies we are so familiar with today. “ - https://www.thespruceeats.com/what-is-cumberland-pie-435424

We I’d not have been popular if I’d put Apples and diced fruit in it. But we did have the cubed meat from to shank of a leg of Lamb I acquired in the discounts and butchered. So this was our take on Cumberland Pie

Ingredients:-

300g scraggly tough Lamb shank meat
½ a Swede cubed
1 large Onion sliced
3 medium Carrots sliced
250ml left over Turkey stock from a previous dish
1 Chicken Stock pot dissolved in 200ml of hot water
Mixed Herbs
Salt & Pepper
A sprig of Rosemary
3 large Potatoes
Grated Cheese
Cornflour
Oil to fry

Method:-

(1) Heat oil in a frying pan.
(2) add Salt & Pepper to a little Cornflour and coat the meat.
(3) Fry the meat to brown slightly on all sides.
(4) In a casserole dish add all the ingredients except the potatoes and cheese.
(5) Cover and place in the oven at 170C and allow to cook slowly for 2 to 3 hours.
(6) Peel the Potatoes and boil.
(7) Remove the casserole lid to allow some of the stock to reduce. Fish out the Rosemary sprig.
(8) Mash the Potatoes and add a thick layer to the top of the casserole dish.
(9) Add the grated Cheese to the top of the Potato and place under the grill so that the Cheese melts and browns a little.

We quite enjoyed this, but it was a bit bland for us. Left to out own devices it would have had Chillies etc. added!