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Chilli and Lime slow roasted Turkey Drummer
A bit of a different take on an old favourite yesterday. To add a bit of citrus zest Sue grated and squeezed a Lime over the drummer with the usual Chilli flakes. The thigh and drummer packs are usually crabbed for the freezer when they are on offer as we easily make three meals out of them. There is very little waste compared with a Chicken for example. The only fiddly bit is extracting the Quills from the drummer which are actually the tendons.
Ingredients:-
1 Turkey drummer
The zest and juice of a Lime
2 Onions
2 Gloves of Garlic
Dried Basil
Chilli flakes
Salt & Pepper
Oil
Method:-
(1) Slice the Onions to line the bottom of an over tray and add a little oil.
(2) Grate the Garlic and sprinkle over the Onions.
(3) Place the drummer over the Onion and Garlic and zest and squeeze the Lime over the top. Pop the rind in with the Onions for an additional citrus kick.
(4) Sprinkle with Chilli flakes, dried Basil, salt & Pepper and drizzle with a little oil.
(5) Cover in foil and place in a pre-heated over at 170C
(6) Gently roast until the meat is beginning to fall off the bone.
(7) Set aside to rest until the meat is cool enough to handle.
(8) By running I fork through the meat at the narrow end you will be able to find the quills easily and pull them free of the meat by hand.
We had Gluten free Yorkshire puddings, Onion gravy, Carrots, New Potatoes and crispy deep fried Kale with ours. The Lime certainly adds a notable citrus kick which was very tasty.
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- Details
- Written by Tony Carson
- Category: Recipes
We had a little Pork mince in the fridge so Sue decided to make a variation on her Monster Burger. We're calling this the Boar Burger! Yes it's a bit elaborate, but it was fun – tasted really goos and fed three of us ( Including Buster the Dog!) For less than the cost of a “Reasonably Content Meal from Burgers R Us”!!!! ( Let's not get into Registered Name wars - but you know the place I mean.....)
Burger Ingredients:-
200g Pork mince
1 small Onion, finely diced
Onion Salt
Garlic Salt
Black Pepper
Paprika
1 tsp of Capers
Dried Parsley
1 Egg to bind
Courgette Fritters:-
½ a Courgette sliced
Soaked in White Wine Vinegar for 20 minutes
Dredged in seasoned flour
Fried until crispy
Bun Dressing:-
Mayonnaise & Tomato Sauce
Method:-
(1) Prepare all the ingredients.
(2) Fry your burgers until cooked but not over done.
(3) Assemble as below.
Putting it all together:-
(1) Cut the bum in half (We used Sue's Gluten Free bun – Recipe here).
(2) Add your bun dressing to the bottom.
(3) Add the following ingredients from the bottom up – Lettuce, Sliced Onions, Sliced Tomatoes, your cooked burgers with cheese melted over, fried Bacon Bits and Courgette Fritters.
(4) Plonk the top on.
(5) Enjoy!
We served ours with Potato Fritters and home made Coleslaw.
- Details
- Written by Tony Carson
- Category: Recipes
Today's Round the World for £4 or Less took us to Qatar with Thareed “ Thareed is a very common dish made during Ramadan as it is light on the stomach. It is basically a crispy flat bread layered with meat soup. Thareed can be made with lamb, chicken, and also with just vegetables. “
Ingredients:-
6 Chicken Thighs
1 ½ I boiling water to make the Stock
1 Large Onion
3 cloves of Garlic, minced
1 tablespoon Oil
1 tablespoon Tomato purée cubed
1 large Courgette cut into think batons
1 large Carrot cut into 4 pieces
4 medium Tomatoes, chopped
2 Black Limes cut in half
3 Chillies sliced
3 cubes of Chicken Stock
1 tablespoon of Arabic Bizar spice mix – see below (Optional)
1 teaspoon Cinnamon powder
1 teaspoon Turmeric powder
1 teaspoon Black Lime powder
1 teaspoon Curry powder
1 teaspoon Coriander powder
1 teaspoon Cardamom powder
½ teaspoon Black Pepper powder
¼ teaspoon chilli powder
¼ cup Coriander, finely chopped
3 Pitta Breads opened out. (We used Gluten Free)
Method:-:
(1) Roast the Chicken thighs until cooked and set aside.
(2) In a large pot, heat the oil and sauté the onions until they get a nice golden brown colour. Don’t burn the onions. Add the garlic and stir until fragrant.
(3) Add the Tomato purée and all of the vegetables, except the Courgette. Mix together to coat the vegetables with the tomato paste.
(4) Add the Black Limes.
(5) Add the Chicken meat, Stock, and the remaining ingredients except the Courgette and Coriander.
(6) Add more water if necessary.
(7) Bring to a boil and then simmer until the potatoes are almost done. You can now add the Courgette and Coriander. and cook until the ourgette is fork tender.
This recipe suggested that we put the Pitta bread in the bottom of a large casserole dish and pour the Thareed over them. We did as we were told, but really they we a soggy mess! Just dip them and enjoy!
- Details
- Written by Tony Carson
- Category: Recipes
“P” in our Around The World for £4 Or Less took us to Peru yesterday. According to the recipe (Which we modified slightly to keep in budget) these are a favourite snack or street food with kids, which are often dipped in Tomato Sauce. To be fair we thought the mashed Potato would have benefited by the addition of a little Mustard and Salt. But that aside.....
Ingredients:-
2 eggs
3 pounds of Potatoes
1 large Onion, finely chopped
2 cloves of Garlic, minced
1 tablespoon Red Chillies, minced with Oil to make a paste
Vegetable oil, for cooking
1 tsp cumin
1/2 tsp paprika
250g mince Pork
3/4 cup beef stock
1/3 cup Capers
Salt & Pepper
Flour for dusting (We use Gluten Free flour)
Method:-
(1) Cook one of the eggs in boiling water until hard-boiled and set aside. Reserve the other egg.
(2) Bring a large pot of salted water to a boil. Cook the unpeeled potatoes until they are tender when pierced with a fork.
(3) While the potatoes are cooking, cook the onions, garlic, and Chilli paste in the vegetable oil until soft and fragrant.
(4) Add the Cumin and Paprika to the Onions and cook 2 minutes more, stirring.
(5) Add the minced Pork and cook until browned.
(6) Add the Stock and the Capers and simmer for 10 to 15 minutes more, or until most of the liquid has evaporated.
(7) Season mixture with salt and pepper to taste. Remove from heat and let cool.
(8) When the potatoes are cooked, drain them.
(9) When they are cool enough to handle, peel them, and then mash the potatoes thoroughly.
(10) Season the mashed potatoes with salt and pepper to taste.
(11) Chill the potatoes uncovered for several hours.
(12) Once the potatoes are very cold, stir the reserved egg into the mashed potatoes until well mixed.
(13) Peel the hard-boiled egg and chop into about six pieces.
(14) With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center.
(15) Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg.
(16) Shape the Potato around the Pork, adding more Potato if necessary to fully enclose the filling, and shape the whole thing into an oblong potato shape, about the size of a medium potato.
(17) Repeat with the rest of the mashed potatoes. Coat each stuffed "potato" generously with flour.
(18) In a deep a deep-fat fryer, heat oil to 180C.
(19) Fry the potatoes in batches until they are golden brown.
(20) Drain them on a plate lined with paper towels.
We enjoyed ours with home made Garlic Bread and Coleslaw. It sould like a lite snack, but these guys are remarkably filling.
- Details
- Written by Tony Carson
- Category: Recipes
A quick, satisfying dish packed with flavour.
Ingredients:-
2 Chicken Thighs
4 Rashers of Bacon
4 Tbsp Green or Red Pesto
250g Pasta (We used Gluten free Fusilli)
25g Margarine
25g Plain flour (We use Gluten free flour)
400–500ml Milk
80g Cheese, grated (We used Cheddar)
1 tsp dried Rosemary or mixed Herbs
Salt and Pepper
Method-
(1) Boil the Pasta in salted water until it is partly cooked but still has plenty of bite.
(2) Drain the Pasta and set aside.
(3) Roast the Chicken Thighs and Bacon until the Bacon is crispy and the Chicken meat is easy to separate from the bone. Set aside to cool.
(4) Set a little crated Cheese aside.
(5) Making the Cheese sauce - Melt the butter in a saucepan.
(6) Stir in the flour and cook for 1–2 minutes.
(7) Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
(8) Simmer gently for 8–10 minutes and season with salt and pepper.
(9) Stir in cheese and allow to melt.
(10) Strip the Chicken from the bone and cut into pieces and cut the Bacon up.
(11) Set a small amount of the cooked Pasta aside.
(12) Mix the remaining Pasta with the Pesto, Chicken and Bacon.
(13) Transfer to a casserole dish.
(14) Pour the Cheese Sauce over the pasta.
(15) Mix the remaining Pasta, grated Cheese and Rosemary and sprinkle over the Cheese Sauce.
(16) Roast in the oven for 25 to 30 minutes until the Cheese sauce has browned and the topping is slightly crunchy.
We served ours with home made Coleslaw.
- Details
- Written by Tony Carson
- Category: Recipes
We use Gram Flour (Chickpea Flour) quite a lot. It's inexpensive, filling and Gluten Free. Onion Bhajis are a favourite here and we've made various flat breads with it. Here's a recipe for something to dip in casseroles etc. It's also Vegan.
Ingredients:-
160 g Gram (chickpea) flour
2 tbls Oil
200g water
Salt and Pepper
Baking Powder
Garlic Salt
Chilli Flakes
Method:-
(1) Line a baking tray with parchment.
(2) Mix all the ingredients in a bowl.
(3) Pre-heat the oven to 180c
(4) Allow the mix to sit for 10 to 15 minutes and give it a good stir.
(5) Spoon into the lined tray.
(6) Bake in the oven for 30 minutes.
(7) Tip out onto a wire stand and allow to cool or serve hot.
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