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Pullum Benedict

Pullum Benedict recipe

It’s a play on words really as there’s a yellow sticker Chicken Burger invasion in our version of an Egg Benedict. The Chicken mince I found at the same time was truly dreadful and regardless of how little it says on a yellow sticker, I’ll never buy it again. But these Burgers were very tasty. How the results from clearly mechanically recovered Chicken can be so variable, beats me…..

Ingredients for the Hollandaise Sauce:-

100g of Butter (Margarine), melted
2 Egg Yolkes
1 Tsp of White Wine Vinegar
Salt & Pepper

Method:-

(1) Whisk the Egg Yolks and White Wine Vinegar in a bowl.
(2) Place the bowl of a pan of simmering water, making sure the bowl is not immersed in the water.
(3) Slowly pour in the melted Butter while continuously whisking, until the sauce has thickened.
(4) Season with Salt & Pepper.

Additional Ingredients:-

A thick slice of Sour Dough bread per person (Gluten free for us)
Spinach
Chicken Burgers
Streaky Bacon
Vinegar
2 Eggs per person
Margarine
Fresh (Home grown) Parsley to garnish

Method:-

(1) Grill the Bacon until it is crispy.
(2) Gently fry the Burgers until they are browned on both sides and set aside under a warm grill.
(3) In a frying pan gently wilt the Spinach in a little Margarine.
(4) Toast the bread on both sides and set aside.
(5) Bring a pan of water to the boil and stir in a little Vinegar.
(6) Swirl the water and then poach the Eggs individually.
(7) Build by adding the wilted Spinach to the toasted bread. Next cut the Burgers in half and add them. Now add the poached Eggs. Pour the Hollandaise Sauce over the top and dress with the crispy Bacon and a sprinkle of Parsley.

This really was a very tasty meal. The Bread and Burgers were both yellow sticker finds. So although it looks a bit fancy this recipe was well within budget!
 

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Carp Thing - You make our hearts sing

Carp Thing - You make our hearts sing and everything. We think we love you!

At the original price of £12.09 I would certainly not have bought this. But at £4.84 it was worth a chance. I’m more butcher than fishmonger and for me this was a really difficult fish to fillet. But it was worth the effort.

Ingredients:-

1 fresh Carp, filleted and gutted
A handful of cooked King Prawns and Mussels
4 Cloves of Garlic, minced and divided in two
Zest of a Lemon
Juice of ½ a Lemon
2 Tbsp of Capers
1 Red Onion, finely diced
4 Tbsp of Lactose free Butter / Margarine
200ml of Lactose free Milk
2 Tbsp of ground Cashew Nuts
1 Tsp of dried Thyme
Spaghetti, sufficient of two people (Gluten free for us)
200ml of White Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil and half of the Margarine to a large frying pan and fry the Onions over a medium heat.
(2) When softened add half of the minced Garlic and fry for a further minute.
(3) Season with Salt & Pepper.
(4) Add the White Wine and allow to simmer.
(5) Combine the Ground Cashew Nuts and Milk and add to the pan, stirring until the sauce starts to thicken.
(6) In a separate pan add the remaining 2 Tbsp of Margarine on a low heat.
(7) Add the remaining minced Garlic, Lemon Zest, Lemon Juice and Capers & allow to simmer of a minute of so.
(8) Add the Thyme and season with Salt & Pepper.
(9) Cook the Pasta in salted water until al dente.
(10) Add the Pasta to the sauce along with the Prawns, and Mussels & combine.
(11) Heat a little Oil in a separate pan and fry the Carp skin side down for 2 minutes. Until the skin is crispy.
(12) Turn over and fry until the fish is cooked through.
(13) Serve the Pasta on warmed plates with the Carp over the top, pouring the Caper Sauce over.
(14) Garnish with a slice of Lemon and Parsley.


We treated this in a similar way that we would ‘Sea Fish’ and although I’ve heard stories of Carp tasting of soil, pond gunge and generally being nasty, we  didn’t get any of that. We really enjoyed it and will certainly eat it again if we find it at this price.

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