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Fennel Pork Curry

Fennel Pork Curry

"F" in our ingredients alphabet = Fennel

The Fennel sauce base with intended as a sauce for the Pork joint but it was a bit too pungent for our liking. But it made a good Curry base.

Ingredients:-

Cumin seeds, dry fried
2 cloves of Garlic, minced
A thumb of Ginger, minced
Chilli Flakes
Onion Salt
Garlic Salt
Bizar Seasoning ( Ingredents here )
1 large Onion, sliced
2 tins of chopped Tomatoes
Tomato Puree
1 large Potato, cubed and par boiled
Cubed cooked Pork
1 bulb of Fennel chopped
Salt & Pepper

Method:-

(1) Add the bulb of Fennel and a tin of Tomatoes to a casserole dish with Salt & Pepper and roast the Pork over it.
(2) When cooled blend the Tomato and Fennel sauce in a food processor and set aside.
(3) Fry the Onion in Oil until translucent and add the Garlic, Ginger, fried Cumin seeds.
(4) Add the remaining tin of chopped Tomatoes and Tomato Puree and simmer for 20 minutes.
(5)Add the Chilli Flakes, Black Pepper, Garlic and Onion Salt and Bizar seasoning.
(6) Add the Tomato  and Fennel sauce, cubed Potatoes and Pork.
(7) Stir well and simmer for a further 15 minutes.

We had some home made special fried Rice in the freezer. A bit of an odd combination. But there’s nothing new there!

 

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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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