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Sunday Fake-Away recipe

What do you base a meal on? With us it’s often what’s in the fridge - an open half tin of Baked Beans on this occasion! As we’ve had a couple of fairly complex experimental meals over the last few days we thought we’d just have an old favourite - Crispy coated Chicken, with home made Onion Rings, chips and home made Coleslaw.

It’s not big and it’s not clever . But it was very tasty!

Here’s the latest crispy coating recipe  (We used Salt and Vinegar Crisps this time!)

Onion Rings recipe here

Pomegranate and Rice salad

Well it is in out ‘Ingredients Alphabet’ anyway.

This rice creation was inspired by a North African Couscous dish. Couscous is Wheat based so we modified the recipe to use Rice. Oh and added a few bits and bobs. OK - OK we didn’t follow the recipe at all! Also while we at the confessions gig, the Kebabs were made with a £1.60 pack of Beef mince as the equivalent weight of Lamb was £3.95 and would have broken our budget….

Pomegranate and Rice salad ingredients:-

A Stock cube
2 small Mushrooms
1 Onion, chopped
Cucumber, chopped
1 medium Pomegranate
1 Spring Onion, chopped
1 clove of Garlic, minced
Cumin Seeds
Fresh Mint, chopped
Oil to fry


(1) Dry fry the Rice.
(2) Add Oil and fry the Onions, Garlic and Cumin seeds.
(3) Mix the Stock in a pint of boiling water and add to the Rice.
(4) Add the chopped Mushroom.
(5) Bring to the boil and then reduce the heat and simmer until the Rice is tender and all the liquid has been absorbed.
(6) Mix in most of the Pomegranate, Mint, Spring Onion and Cucumber.
(7) Lay the Kebab over the top and garnish with a little more Pomegranate and a sprig of Mint.

Kebabs Ingredients:-

300g Minced Beef
1 tbsp Oil
Cumin powder
Garlic Salt


(1) Mix all the ingredients in a bowl.
(2) Form into Kebabs around a skewer.
(3) Fry to brown on all sides.
(4) Place in the oven at 160c for 20 minutes.

This was a really tasty and fresh meal. The mysterious bowl on the side is Tigger the cats’ Kebab!


Intercontinental (Con)Fusion!

We had some Pork ribs in the fridge at £2.38 yesterday. By chance I was working at the Railway Station end of town which is where there are two large Asian supermarkets. A bit of a forage on the various shelves resulted in a pack of Papadums (Technically Indian?), A Mooli (Japanese by origin?), Fresh Red Chillies (Mexican?) and a pack of Rice Noodles (Chinese?).

So this is the monster we created!

I’ll not try to give a recipe as we just cobbled it together as we you do….

I roasted the ribs with home pickled Garlic, Chilli flakes and a little Oil. Deep fried some Kale leaves and salted them to make our version of crispy Seaweed. Then fried and drained some of the Papadums.

In the meantime Sue made a hot Tomato based sauce, similar to the base for a Chilli. She fried sliced Onion, Garlic and grated Mooli , seasoned with Salt & Pepper. Then added a tin of Tomatoes and a good squeeze of Tomato Puree, Chilli flakes, sliced Red Chillies, sliced Mushrooms, Onion Salt and Garlic Salt. Once everything was cooked and concentrate Sue added sliced Mooli and mixed it in to add a bit of bite.

We then boiled some Rice Noodles and put everything together and a monster mountain of very tasty food was born.

Dressed with Sliced raw Mooli, Sliced fresh Chilli, sliced Spring Onions and a bit of home brewed Kimchi this concoction was totally authentic to nowhere on the planet…...

Monster Turkey Burger in an Olive Bread Bun

The dreaded discount fridge had a half kilo box of Turkey thigh mince at 88p the other day. Clearly I thought better of such expensive meat and left it there…… ( Just call me Boris Johnson! - I’m lying! ) So here’s another take on Sue’s Monster Burger, with Olive Bread this time and still under our £4 budget….

Burger Ingredients:-

½ a large Onion, finely diced
Dried Mint
Chilli flakes
Turkey Mince
Salt & Pepper to season


(1) Mix everything well in a bowl.
(2) Form into four thick burgers.
(3) Fry gently on both sides until cooked through, but not too long as you will dry them out.

Gluten free Olive Bread Bun


240g Self raising Gluten free flour
½ tsp Salt
The chopped leaves from 2 sprigs of fresh Rosemary
240ml Milk
a hand fill of chopped Green Olives
4tbsp Mayonnaise


(1) Mix everything together.
(2) Add to a square bun tin.
(3) Cook in a pre-heated over at 180c for 40 minutes.

Filling Ingredients:-

8 rashers of streaking Bacon, grilled
4 Slices of Mature Cheddar Cheese
1 Large Onion sliced
Lettuce and sliced Tomatoes

Build your burger!

(1) Slice the bun in half.
(2) Spread Mayonnaise in the bottom slice.
(3) Add a layer of Lettuce.
(4) Place sliced Onions over the Lettuce followed by sliced Tomatoes.
(5) Layer Bacon and the Cheese slices over the burger and then place under the grill to melt the Cheese.
(6)) Put the burger on top of the Tomatoes and place the top half of the bun over and secure with a skewer.
(7) Eat – fall asleep in a heap!

We made Onion Rings, a root vegetable Coleslaw and chips as sides and added a bit of salad. We will be eating cold burger today as we simply couldn’t have eaten it all in one sitting!


A pretty authentic tasting Chicken Madras

We had some cooked Chicken Thighs left over from a roast Chicken, so we thought we’d try a Madras from scratch.

Also “O” in our ‘Ingredients Alphabet’ works nicely with the Onion Bhaji


1 large Onion chopped
3 cloves of Garlic, minced
1 tin of chopped Tomatoes
Tomato Puree
2 medium Potatoes skinned and cubed
A thumb size piece of fresh Ginger skinned and grated
2 Chicken thighs
Chilli flakes
Chilli power
Cumin seeds
Cumin powder
Ginger Powder
Garlic Salt
Onion Salt
Black Pepper Corns
Dried Coriander
Black Lime
Garam Massala

We’ve not measured most of the ingredients as you can adjust the quantities to suit your taste.


(1) In a Pestel & Mortar grind the Chilli flakes, Chilli power, Cumin seeds, Cumin powder, Ginger Powder, Garlic Salt, Onion Salt, Black Pepper Corns, Dried Coriander, Black Lime, Garam Massala, Turmeric, Salt, fresh Ginger and 2 cloves worth of the grated Garlic. You will end up with a very dry paste consistency.
(2) Gently fry the Onion and the remaining Garlic in a Wok or large frying pan.
(3) Add spicy paste and stir in.
(4) Now add the tinned tomato and an equal amount of water.
(5) Add the Tomato Puree and stir well.
(6) Add the cubed Potatoes and allow to simmer for 20 minutes or long enough for the Potato to be cooked by firm.
(7) Add the Chicken, stir in and simmer very gently for a further 20 minutes.



½ a Cucumber chopped
½ an Onion chopped
White Wine Vinegar
Dried Mint


(1) Mix together and chill in the fridge.

Onion Bhaji


2 Onions sliced
100g gram flour
1 tsp Baking Powder
½ tsp chilli powder
½ tsp Turmeric Powder


(1) Mix everything except the Onions to make a very stiff batter.
(2) Add the Onions and mix well.
(3) Add about 2cm of Oil to a frying pan and heat to a medium heat. If a dry of the batter puffs up, rises to the surface and begins to brown, you are good to go.
(4) Form hand sized flattened rough disks and fry on both sides individually until golden brown.
(5) Drain on kitchen paper.

This sounds like a very complex recipe. But in fact once you have prepared the spice pasta it’s really quite an easy dish. We served ours on a bed of fragrant boiled Rice. The only bought items were the Poppadoms…..


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