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Gluten free Growlers!
(Pork Pies for the more sophisticated) with Sage & Onion Stuffing.
We had already planning to make Pork Pies yesterday. But when a half leg of Pork presented itself in the yellow sticker fridge our plans extended a little. This recipe made 6 Pound Pies, as we used to call them in the butchers. They are about 500g each. Feel free to scale the ingredients down…..
Ingredients for the filling:-
3kg of Pork Mince
DIY Gluten free Sage & Onion Stuffing
Salt & fresh ground Black Peppercorn
2g of Saltpetre
Ingredients for the Aspic Jelly:-
Pork Bones to boil
Salt
White Pepper
Ingredients for the Hot Water Pastry:-
250g of Lard
675g of Plain Flour (Gluten free for us)
1 Tbsp of Salt
75ml of Milk
75ml of boiling Water
1 Tsp of Xanthan Gum
Egg Wash Ingredients:-
3 Egg Yolks
Salt
Method:-
(1) Mix the filling ingredients except the Stuffing and set aside.
(2) Boil the Pork Bones for an hour or more. Strain the liquid and season with Salt & White Pepper. Set aside.
(3) Mix the dry ingredients for the pastry with the milk.
(4) Add boiling water a little at a time and combine to a sticky dough.
(5) Build Pastry up the side and base of oven proof tins. Reserve enough Pastry for the lids.
(6) Add meat mixture to each case until they are about half full.
(7) Add a layer of Stuffing.
(8) Add the remainder of the meat.
(9) Form lids with the remaining Pastry.
(10) Brush with Egg Wash.
(11) Make a hole it the centre of the lids.
(12) Place in a preheated oven at 180c for 45 minutes or until the Pastry as browned.
(13) Warm the Aspic Jelly to melt it.
(14) Allow the pies to cool and pour the Jelly through the hole in the lids.
If you don’t have access to Saltpetre you can preserve the pink colour of the meal by mincing a few rashers of Bacon with the Pork Mince. It has the same effects as the Cure in the Bacon has the same effect. Top cheat trick there guys!
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- Details
- Written by Tony Carson
- Category: Recipes
Generally you might expect to be able to get Battered and Breaded meat and fish either chilled or frozen. But the Gluten free options are really quite poor and very expensive. So we’ve been tinkering. We’d already got the Batter part of the gig sorted, but sometimes you just fancy that crispy bite.
Often Gluten Free recipes suggest an Egg wash to secure the Bread Crumbs. But that doesn’t hold any flavour you’ve imparted into the meat and the Crumbs often float off and ruin your Oil.
We think it’s fair to say we’ve fixed it!
These are approximate measures because the amount of Batter you need will depend on the quantity of Meat or Fish you are battering. The ration of Cornflour to Gram Flour is the most important part.
Batter Mix:-
1 Part Gram Flour to 3 Parts Cornflour
1 Tsp of Garlic Granules
¼ Tsp of Asafoe Tida (If it’s pure from a wholefoods shop go steady with it!)
1 Tsp of Hot Chilli Powder
1 Tsp of Baking Powder
Salt & Pepper to season
Soda Water – Sufficient to make a thick batter
Bread Crumb Mix:-
Wuzzed up Bread (Gluten free for us)
1 Tsp of Mixed Herbs
Salt & Pepper to season
Cornflour to dress the meat.
Method:-
(1) Marinade your Meat or Fish to suit the style of your meal.
(2) Whisk all the batter ingredients for make a thick batter.
(3) Heat a fryer to 170c.
(4) Dredge the Meat / Fish in Cornflour.
(5) Dunk individual pieces in the Batter.
(6) Coat in the seasoned Bread Crumbs.
(7) Fry in small batches until golden brown.
(8) Remove and drain.
(9) When you have fried everything re-dunk so they are all at a universal temperature, drain and serve.
This recipe works really well with Chicken, Pork, King Prawns etc. But be aware that it really bulks out the quantity of the finished product, so you might need to reduce the amount of Meat / Fish you would expect to use. Or just snack on them for breakfast, as we do!!!!!
- Details
- Written by Tony Carson
- Category: Recipes
This take on a Mexican Beef Casserole was really good. A bit of ‘Low & Slow’ winter warmer sort of gig.
Ingredients:-
500g of Beef, cut into cubes
1 Onion, diced
1 Red Pepper, sliced
3 Cloves of Garlic, minced
½ a Tsp of Chipotle Paste
1 Jalapeño Chilli, deseeded and chopped
1 Tbsp of Cumin Seed, toasted and ground
1 Tbsp of Sweet Paprika
1 Tin of Chopped Tomatoes
200ml of Red Wine
450ml of Beef Stock
1 Tbsp of Brown Sugar
2 Tsp of Dried Oregano
2 Bay Leaves
Salt & Pepper to season
Oil to fry
Method:-
(1) Heat a little Oil in a Butch Oven or flameproof casserole dish.
(2) Add the Beef and brown on all sides.
(3) Remove and set aside.
(4) Add a little more Oil and add the Onions & Peppers.
(5) Add the Chipotle Paste, Jalapeño Chilli, Cumin and Paprika.
(6) Fry for a further minute.
(7) Return the Beef along with the Chopped Tomatoes, Wine, Stock, Sugar, Oregano and Bay Leaves.
(8) Season with Salt and Pepper, cover and transfer to a preheated oven at 150c.
(9) Allow to simmer for 3 ½ hours or until the Beef is tender.
Serve the Casserole with Chimichurri Sauce as a side, Rice and Tortillas.
- Details
- Written by Tony Carson
- Category: Recipes
This makes an outstanding dressing for a Beef casserole.
Ingredients:-
A Handful of Fresh Parsley, finely chopped
1 Tsp of Dried Oregano
2 Cloves of Garlic, minced
1 Red Chilli, finely chopped
2 Tbsp of Red Wine Vinegar
125ml of Olive Oil
Black Pepper to season
Method:-
(1) Mix all the ingredients.
(2) Whisk.
(3) Serve and a side or dressing.
- Details
- Written by Tony Carson
- Category: Recipes
This whole Hake should have been £17.01 which we simply could not justify. But at £6.81 with a yellow sticker - When we got 4 servings out of it, it was a reasonably priced treat. But not the easiest or prettiest Fish the fillet…..
Ingredients:-
2 Hake fillets, pin boned. Skin on or off as you choose
2 Red Onions, sliced
3 Cloves of Garlic, minced
1 Tsp of Paprika
100g of Chorizo, cubed
6 Green Olives, halved
150ml of White Wine
400Ml of Fish Stock
10 Cherry Tomatoes
300g of New Potatoes, halved
Oil to fry
Salt & Pepper to season
Method:-
(1) Heat Oil in a Dutch Oven / Flame proof dish and add the Onions.
(2) Fry over a medium heat until softened.
(3) Add the Garlic and fry for a further minute.
(4) Add the Paprika and Chorizo and fry for a few more minutes.
(5) Add the Potatoes and stir until coated.
(6) Add the Wine, Stock and Salt & Pepper it season.
(7) Simmer for 10 minutes, or until the Potatoes are tender.
(8) Add the Olives and Tomatoes.
(9) Season the Hake with Salt & Pepper and lay over the vegetables.
(10) Cover and steam for 10 minutes, until the Fish is cooked through.
To be honest all you need is a sprinkle of Parsley for colour and this is good to go.
- Details
- Written by Tony Carson
- Category: Recipes
The Fish counter has been very kind to us recently. They have a contract Fishmonger at the moment at the local supermarket. He clears down and reduces at 4.45pm and is off site by 5pm sharp. So if I’m around I pop over and scoop up whatever we think we’ll be able to build a recipe around.
The Chorizo at £1 cost more that the 1kg of Mussels!!!!!
Ingredients:-
1kg live Mussels, boiled and shelled
100g of Chorizo, cubed
1 Red Onion, diced
3 Cloves of Garlic, minced
1 Red Chilli, finely chopped
2 Sprigs of fresh Thyme
200ml of White Wine
1 Tbsp of Tomato Puree
1 Tin of chopped Tomatoes
½ Tsp of Sugar
1 Tsp of Paprika
Oil to fry
Salt & Pepper to season
Method:-
(1) In a frying pan over a medium heat add a little Oil.
(2) Add the Chorizo and fry until browned.
(3) Remove and set aside.
(4) In the same pan add the Onions and fry until softened.
(5) Add the Garlic and Chilli and fry for a further minute.
(6) Stir in the Tomato Puree, Sugar and Paprika.
(7) Add the Wine and simmer for two minutes.
(8) Add the Tinned Tomatoes and season with Salt & Pepper.
(9) Add the Thyme and continue to simmer over a low heat for 15 minutes.
(10) Return the Chorizo and Mussels and continue to stir and simmer until heated through.
Served of Spaghetti with a bit of Gluten free Garlic Bread this was a real treat. Garnish with a bit of grated Italian style cheese and you're sorted. Plus it was very cost effective (Read cheap as chips!)
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