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Pastrogi & Special Fried Rice

Pastrogi & Special Fried Rice

 

What do the get if you create a fusion between a classic Polish dish, a classic Cornish dish and a classic Anglicised Chinese dish? Pastrogi with special fried rice obviously! For those don’t have the same sort of mental health issues as us that is a crossed between a Pasty and a Pierogi!

As far as we know this is a first – An invention – An innovation – A monstrosity…. Take you pick!

We didn’t really weigh the ingredients as such. For the pastry you are looking for a workably sticky dough consistency, add a little extra Gram flour if the dough feels too wet or a little extra milk if it feels too dry.

It’s also a while since we did an “Ingredients Alphabet” recipe. So this is “D” for Dill.

Ingredients for the filling:-

Pork mince
Soy Sauce
Salt & Pepper
Dried Dill
Chilli flakes
Garlic Salt
Onion Salt

Ingredients for the pastry:-

1 Egg
Milk
Plain (Gluten free in our case) flour (¾ of the flour content)
Gram flour (¼ of the flour content)
Salt & Pepper
½ tsp Xanthum Gum
1 tsp Dried Dill

Method:-

(1) Mix the filling ingredients and set aside.
(2) Mix the pastry ingredients and adjust the consistency so that you have a workable dough.
(3) Roll the pastry on a floured surface and cut out circles about 6cm across.
(4) add filling to each Pastrogi close to form a mini Pasty shaped parcel and use a little Milk to seal the join.
(5) Shallow fry to brown all sides.
(6) Place in a preheated oven at 180C for 20 minutes.

We had a DIY special fried Rice with ours. But the Pastrogi would work equally well cold for a pack-up or cold tea.

 

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Comfort food! Eat Well on Universal Cedit

We've gone a bit fancy with our "Round the World for £4 or less" recipies recently.

Sometimes we just fancy something comforting, hot and simple. So the local supermarket had 6 good sausages for £1 in the reductions.

Why not?

Tonight we're going back the "Round the World for £4 or less" with Baked Italian Ziti tonight.

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Fijian Bure Pie recipe!
 
Bure is apparently the nearest Fijian word to Cottage.... We had a large portion of Fiji Style Spicy Chicken Chop Suey in the freezer box. It wasn't quite big enough to feed us all but we have very limited storage space. So with the addition of a bit of savoury mince and mashed potato we came up with this odd hybrid!
 
Fiji Style Spicy Chicken Chopsuey recipe here
Cottage / Swineheard / Bure Pie recipe here 
 
We served ours with sautéed Leeks, Red Cabbage gaint Yorkshire Pudding and Celeriac fries

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Arroz con Pollo recipe, Eat Well on Universal Credit

Around the World for £4 Or Less took us to “H” for Honduras yesterday evening.
 
This recipe was supposed to be sufficient for four. Actually you could easily serve six substantial portions. So you might want to reduce the ingredient quantities!
 
Ingredients:-
 
4 Chicken thighs
1 Cup of frozen Peas
1 cup of Basmati Rice
2 tbs Oil
2 Carrots, cut into batons
1/3 Leek, cut into chunks
1 tin Chopped Tomatoes
1 large Onion
5 cloves of Garlic, quartered
1 bunch of Parsley, chopped 
2 bullet Chillies, sliced
1 tbs Salt
½ tbs Black Pepper
1 tbs Curry powder
1 tbs Chilli powder
1 Bouquet Garni
1 small Red Bell Pepper, sliced
1 Lime cut into wedges
 
Method:-
 
(1) Add all the ingredients except the Rice, Bell Pepper and Peas to a large pan with water and bring to the boil.
(2) Simmer for 30 minutes.
(3) Remove the Chicken and allow to cool.
(4) Strain the stock from the other cooked ingredients and set aside.
(5) Cut the cooked Chicken from the bone into rough cubes.
(6) In a frying pan add the Oil and Rice and fry until the rice has taken on a little colour.
(7) Add the stock,  frozen Peas and Red Bell Pepper.
(8) Bring to the boil and then simmer and stir until the Rice is cooked and has absorbed most of the Stock.
(9) Add the vegetables and remove the Bouquet Garni.
(10) Simmer until heated through.
(11) Add the Chicken and stir until evenly heated.
 
Serve garnished with chopped Parsley, sliced Chillies and Lime wedges.
 

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Ghanaian style fried Liver in a Spicy Pepper Sauce
 
Around the World for £4 or less took us to Ghana on Friday.
 
Ingredients:-
 
200g Liver ( We used Pork Liver ), cut into small pieces
2 Onions, roughly chopped
4 cloves of Garlic
3 Bullet Chillies
Chilli powder to your taste
1 tsp Ginger grated
Salt
Bouquet Garni ( Or mixed herb and a Bay Leave )
1 Stock Cube
2 Red Bell Peppers, finely sliced
2 Carrot, thinly sliced
1 handful of shredded White Cabbage
A good squeeze on Tomato Purée
Oil
 
Method:-
 
(1) Steam the liver with the Bouquet Garni, water, Salt, Stock Cube – covered for 15 minutes.
(2) Remove from the heat and reserve the stock.
(3) Fry the Liver for 2 minutes.
(4) Add the Ginger, Chilli powder and 2 cloves with of Garlic and continue to fry over a low heat.
(5) Blend 1 Onion, 2 cloves worth of Garlic, chillies, and Bell Pepper with oil.
(6) Fry the mixture for 10 minutes on a low heat.
(7) Add the Tomato Purée and continue to stir.
(8) Add the Liver and stock and gently combine.
(9) Add the Carrots, remaining Onion, Bell Pepper and Cabbage and stir gently for 2 minutes.
 
Serve over a bed of Rice.
 
Notes:- The Liver would have benefited by being coated in flour before frying.
 

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Skoudehkaris & Khamir recipe, eat well on Universal Credit
 
Around the world for £4 - “D” is for Djibouti ( Africa)
 
Ingredients:-
 
1lb Lamb Shoulder
2 ½ cups of Rice
5 Tomatoes, peeled, seeded and diced
1 tbsp Tomato Purée
1 Red Onion, sliced
1 White Onions finely chopped
4 cloves of Garlic, grated
¼ tsp Chilli powder
4 tbsp Oil
1 tsp Cumin
6 Cardamom Pods
2 pinches of Cinnamon
Salt
Coriander leaves
 
Method:-
 
Preheat oven at 350 F.
In a dutch oven, pan fry the meat over medium high heat. Brown on all sides without burning. 
Add all the onions and sweat. 
Add garlic, tomatoes, chilli peppers and tomato paste. Add salt and spices.
Cover everything with boiling water and put the dutch oven in the oven for 45 minutes. 
Check the tenderness of the meat and continue cooking if necessary. Also check the liquid level and add water while cooking if necessary. 
Remove the dutch oven from the oven and place on medium heat.
Add the rice to salted boiling water, cover and cook rice 15 minutes (5 minutes over medium heat then 10 minutes on low heat). Check the amount of liquid and add water to cook the rice if necessary. The rice should be slightly sticky and.
Sprinkle with Coriander leaves and serve hot.
Drain the rice and serve the Skoudehkaris over it with the Khamir as a side.
 
Khamir
 
1 ¼ cup (Gluten free) Flour
2 tbsp Sugar
1 tsp Baking powder
Pinch od Salt
1 Egg
¼ cup of Milk
 
Method:-
 
Mix all the dry ingredients.
Add the milk and Egg.
Blend into a smooth dough.
Roll out on a floured surface until ¾” thick.
Cut into squares
Fry on both sides.
Drain on kitchen paper.
 
  1. "F" - Fiji Style Spicy Chicken Chopsuey recipe
  2. Beef Kofta – Onion Bhajis
  3. "C" - Croatian Skillet Chicken and Vegetables with Chard, Potatoes & Garlic (Blitva)
  4. Ray Wings with Lemon & Olives recipe

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