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Asian style Devilled Lime & Ginger Kidney

Asian style Devilled Lime & Ginger Kidney

OK so Pork Kidney is not traditional for this dish, but they were ‘Yellow Sticker’ at 62p. The Mushrooms were also ‘Yellow Sticker’ at 32p, so all in all this recipe was well under budget and if I do say it myself, Restaurant quality….

Ingredients:-

400g of Pork Kidney, cut into small pieces
4 Mushrooms, finely diced
2 Shallots, finely diced
2 Clove of Garlic, minced
1 Tsp of fresh Ginger, minced
1 Tsp of dried Oregano
1 Tsp of dried Thyme
60ml of water
15ml of Greek style Yogurt
The juice of 1 Lime
1 Tsp of Lime zest
1 Tbsp of Cornflour
Salt & Pepper
Oil to fry

Method:-

(1) Cut and rinse the Kidneys.
(2) Coat in Cornflour and set aside covered.
(3) In a frying pan with a little Oil saute the Onions, Garlic, Mushrooms, Ginger, Oregano, Thyme, with a seasoning of Salt and Pepper until the Onion is translucent.
(4) Remove this mixture and cover.
(5) In the same pan add the cut Kidneys and saute until the juices run clear.
(6) Remove from the pan and set aside.
(7) Add the Onion mixture back to the pan and stir in the Greek Yogurt, Lime Juice & Zest and stir well.
(8) Continue to stir continuously until the sauce begins to thicken.
(9) Add everything back to the pan and stir to combine until heated through.

We’d been joking about an All Day Breakfast, so we served ours with Tokneneng  and crispy bacon, with a Pea shoot garnish over a ramekin of boiled Rice. Looks dreadfully fancy, but cost us very little!

 

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Turkey Meatballs and Italian Style Sauce

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Category: Recipes

Turkey Meatballs and Italian Style Sauce, recipe, eat well on universal credit

This Yellow Sticker pack of Turkey Breast mince was £1.29. Probably the least inspiring and dry mince you can get? Well actually not.

Meatball Ingredients:-

750g of Turkey Mince
50g of Gluten free bread, wuzzed into Breadcrumbs
25g of Italian Style hard Cheese, grated
1 Onion, finelt diced
1 Egg, beaten
3 Cloves of Garlic, minced
1 Tbsp of fresh Parsley, chopped
1 Tbsp of fresh (Foraged!) Chives, chopped
1 Tbsp of Milk (Lactose free for us)
2 Tbsp of Margarine
1 Tsp of Olive Oil
Salt & Pepper to season

Sauce Ingredients:-

1 Tin of Chopped Tomatoes + Water
1 Tbsp of Tomato Puree
2 Tbsp of Red Chilli Sauce (Sue’s secret, until I type the recipe up!)
1 Onion, diced
3 Cloves of Garlic, minced
1 Tsp of Mixed Dried Herbs
Oil to fry
Salt & Pepper to season

Sufficient Spaghetti to serve two, cooked according to the packet (Gluten free for us)

Method:-

(1) Combine all the Meatball ingredients and roll into small balls.
(2) Heat Oil in a frying pan on a medium heat and fry the meatballs until golden brown on all side and cooked through, turning as required.
(3) In a separate pan add Oil and fry the Onions until softened.
(4) Add the Garlic and fry for a further minute.
(5) Stir in the Tomato Puree, Red Chilli Sauce, mixed Herbs and season with Salt & Pepper.
(6) Add the Tinned Tomatoes and half a Tin of Water and allow to simmer for 20 minutes, stirring occasionally.
(7) Cook the Spaghetti and drain.
(8) Serve the Spaghetti an plates, top with half of your Sauce.
(9) Add the Meatballs and then dress with the remaining Sauce.
(10) Garnish with Grated Italian Style Hard Cheese and fresh Parsley.

It fed both of us, Smooh the Cat and the Foxes. Not bad going and I’m guessing all humans and animals enjoyed it. There was certainly nothing left in the morning!

 

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