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Moules Marinière recipe

Moules Marinière recipeYesterday's “Flog Off” isle hunting took me to the Fish section. 1.5kg of fresh Mussels for £1.95 sound good to me.
 
Just the customary word of warning. Fresh mussels need to still be alive at the start of the cooking process. If you tap the shells and they don't close discard them. Neurotoxic shellfish poisoning is very rare these days, let's keep it that way folk!
 
Ingredients:-
 
Mussels fresh and alive
2 cloves of Garlic grated
2 small Onions finely sliced
Butter or Margarine
Bouquet Garni if you have such a thing. (Parsley, Thyme and a Bay leaf will do the job)
100ml White Wine or Cider
120ml Double Cream
Handful of Parsley leaves
2 Tsp of Capers
 
Method:-
 
(1) Check through your mussels and with a quick tug remove the Beard. This is the stringy attachment.
(2) In a large pan soften the Onion and Garlic in the Butter / Margarine with the Bouquet Garni or loose herbs.
(3) Add the Mussels than add the Wine / Cider and turn the heat up.
(4) Cover and steam until all the Mussels are open. Don't over cook them or they dehydrate and become very tough.
(5) Shake the pan to incorporate the juices.
(6) Remove the Bouquet Garni or Bay Leave if you used loose herbs.
(7) Add the Capers, Cream and Parsley.
(8) Remove from the heat. 
 
Serve over Pasta with Garlic Bread maybe?

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Air Fryer Pork Kebabs

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Category: Recipes

Air Fryer Pork Kebabs recipe, eat well on universal credit

This was another bag of the Pork Leg I butchered and froze. We’ve had a bit of a break from Pork, but it was time to Freezer Mine and this was rather good!

Ingredients:-

400g Pork leg, cubed
200ml Yogurt
A handful of fresh Coriander, chopped
A handful of fresh Mint, chopped
3 Cloves of Garlic, minced
½ Lime, juiced
2 Green Chillies
1 Tsp of Cayenne Pepper
Salt & Pepper to season

For the Skewers:-

1 Large Green Pepper, chopped
4 Shallots, halved

Method:-

(1) Combine the Pork and marinade ingredients in a bowl and mix well.
(2) Cover and pop in the fridge for at least 2 hours.
(3) Load onto your skewers with the Green Peppers and Shallots interspersed.
(4) Cook on a rack at 180c in the Air Fryer for 15 minutes, turning once.
(5) Baste with the remaining marinade every 5 minutes during cooking.

We served these over Rice Noodles with Mange Tout and Baby Sweetcorn dressed with Garlic Ginger Soy Sauce. Also for amusement value, Sue slipped with the Garlic / Ginger Soy Sauce and turned the Rice Noodles BLACK!!!! Very tasty, but we were both very thirsty throughout the night….

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