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Monster Turkey Burger

McWimpy do a Double Whopper. Burger Queen do the Chicken Legends - We did a Monster Turkey Burger! Yes it did last us both two days….

Ingredients for the Turkey Burger scallops:-

4 generous steaks cut from the thick end of a Turkey Thigh
Seasoned Flour (Gluten free in our case)
2 Eggs, beaten for an Egg wash
Breadcrumbs (Gluten free bread fed through the food processor of us)


(1) Once you’ve cut the steaks from the Turkey Thigh lay the on Cling Film with a layer over the top and give them a good beating with a rolling pin.
(2) Uncover them and dredge in your seasoned Flour.
(3) Dip in the Eggs wash and then dredge in Breadcrumbs.
(4) Fry in a little Oil on both sides until golden brown.
(5) Assemble your burger.

The seasoning in the Flour is really a matter of personal choice. We like Garlic Salt, Onion Salt, Chilli flakes and mixed Herbs.

Sue’s Gluten free burger bin receive is here -

Nori Rolls

It’s a while since we did one of our Vegetarian Alphabet recipes. We were up to “N” so we thought we’d have a play with Nori Rolls. We’ve not got the Japanese presentation skills, but these were really tasty.


Nori Sheets
Rice Noodles
Hot Chilli Sauce
Soy Sauce
4 Mushrooms, finely sliced
Garlic Powder
Spinach , blanched for 30 seconds
1 Carrot, finely sliced
½ Red Pepper, finely sliced
2 Shallots, finely sliced
Sticky Rice
White Wine Vinegar
Dried Coriander


(1) Stir fry the Shallots, Mushrooms, Peppers and Garlic Powder in a little Oil, Margarine & Soy Sauce – Until softened.
(2) Boil the rice until it is cooked and has released it’s starch – Set aside to cool and drain.
(3) Stir a little Vinegar, a pinch of Sugar and Coriander into the Rice.
(4) Blanch the Spinach leaves for 30 seconds and lay on kitchen roll.
(5) Slightly heat the Nori sheets over a flame.
(6) Heat the Hot Sauce in a pan.
(7) Brush each Nori sheet with Hot Sauce.
(8) Form a layer over ¾ of each Nori sheet with the Spinach leaves.
(9) Form a thin Sausage shape of Rice and lay in the middle of each Nori sheet.
(10) Add a layer of the softened Vegetables.
(11)  Roll each Nori sheet and stick the overlap with the Hot Sauce.

We boiled the Noodles with the remaining Vegetable filling and a little of the Hot Sauce to make a bed.

Peppercorn Sauce recipe

It’s well over 3 years since we had anything even resembling a Steak. But as we didn’t manage to eat anything on Thursday by combining two days budgets we sort of got away with a real threat.

How you cook your steak is a matter of personal choice. But if you fancy having a go at your own Peppercorn Sauce on the cheap….


Slightly cracked Peppercorns
Double Cream
Beef Stock
Shallots,Finely diced
2 cloves of Garlic, minced
Chopped Parsley


(1) Soften the Shallots and Garlic over a low heat in Margarine.
(2) Add the Beef Stock, simmer for about 15 minutes.
(3) Add the Peppercorns.
(4) Stir in the Cream until it thickens.
(5) Simmer for a further 10 minutes and season to taste.
(6) Add the chipped Parsley and serve.

Hot & Spicy Scotch Eggs recipe

There were Hot & Spicy Sausages on a 2 or 1 offer the other day. Yesterday we had a strange fusion of Sausage Rolls and Pigs in Blankets. Tonight we had another pop at Scotch Eggs.

For 3 Scotch Eggs:-


6 Hot & Spicy Sausages, removed from their skins
3 Eggs, soft boiled, shelled and cooled
1 Egg, beaten for an egg wash
Plain Flour (Gluten free for us)
Bread Crumbs (Sliced brown Gluten free Bread wuzzed up in our case)


(1) Once you Eggs are cool enough to handle press the Sausage meat into circles on a board about 4 / 5mm thick.
(2) Place each Egg in the middle and form the Sausage meat into a reasonably uniform coating. But careful not to burst your yokes.
(3) Place in the fridge for 10 minutes for the Sausage meat for stiffen slightly.
(4) Remove from the fridge and roll in the Egg wash.
(5) Roll in the flour and then in the Egg wash again.
(6) In a bowl filled with Bread crumbs coat the outside of your meat coating in crumbs. If your fingers stick you can patch up the crumbs by hand.
(7) Place on a tray lined with Parchment and pop in a pre-heated oven at 180c for 35 to 40 minutes. If you have a probe you are looking for 75c in the thickest part of the meat. If not 40 minutes should be plenty of cooking time.

We served ours with 3 times fried hand cut chips, a salad and hand cut Coleslaw. Remarkably filling and really quite fun to make. If you get it just right you’ll still have a slightly runny yoke…..

Odd Bangers & Mash

At both No.1 and The Inn on The Green one of Sue’s ‘Pub Classics’ was Bangers & Mash. It was my turn to burn water last night and we had a bit of Puff Pastry left from the Pies we made the other day. So What do you get if you cross Pigs in Blankets with a Sausage Roll?

I guess a recipe isn’t required here.


(1) Wrap your Sausages in Bacon.
(2) Roast until the Sausages are cooked, it doesn’t matter at this stage if the Bacon is crispy.
(3) Remove from the oven and allow to cool slightly so you can handle then.
(4) Wrap Puff Pastry around the middle of the Pigs in Blankets and run a knife across a couple of times to give the appearance of a Sausage Roll.
(5) Place back in the oven at 180c for 10 minutes or so until the Pastry is golden brown.

We had ours on a bed of mashed Potatoes with peas mixed in and Onion Gravy.

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