Details

Written by Tony Carson

Category: Recipes

Created: 17 January 2022

• Takes a bit of time
• Cured Meat
• Gluten Free
• Air Fryer Recipes

I have a confession to make. When I got the initial Ham Hock we looked at it and thought there didn’t seem it be much meal on it. I bought another. Eyes bigger than belly! We’ve enough Cooked Ham left for another meal tonight……

Ingredients:-

A Ham Hock for two. Or one each if you are ravenous!

Glaze ingredients:-

Honey
Mango Wine
Chilli Jam
Sliced Green Chillies

Method:-

(1) In a pan of water boil the Hock for 20 to 30 minutes. This partially cooks the meal and also removes some of the Salt.
(2) Drain and allow to cool.
(3) Pat dry with kitchen paper.
(4) In a pan bring the Glaze ingredients it a low simmer.
(5) Pre-heat the Air Fryer to 160c.
(6) Baste the Hock with half of the Glaze and pop in the Air Fryer for 25 minutes.
(7) Remove and pour the remaining Glaze over the Hock and return to the Air Fryer for a further 20 minutes.

This is really not traditional as such, but recipe mangling is fun! Sorry to our Polish friends for tinkering with your recipe, but it was good!!!

Details

Written by Tony Carson

Category: Recipes

Created: 15 January 2022

• Pork
• Gluten Free
• Air Fryer Recipes

This was another bag of the Pork Leg I butchered and froze. We’ve had a bit of a break from Pork, but it was time to Freezer Mine and this was rather good!

Ingredients:-

400g Pork leg, cubed
200ml Yogurt
A handful of fresh Coriander, chopped
A handful of fresh Mint, chopped
3 Cloves of Garlic, minced
½ Lime, juiced
2 Green Chillies
1 Tsp of Cayenne Pepper
Salt & Pepper to season

For the Skewers:-

1 Large Green Pepper, chopped
4 Shallots, halved

Method:-

(1) Combine the Pork and marinade ingredients in a bowl and mix well.
(2) Cover and pop in the fridge for at least 2 hours.
(3) Load onto your skewers with the Green Peppers and Shallots interspersed.
(4) Cook on a rack at 180c in the Air Fryer for 15 minutes, turning once.
(5) Baste with the remaining marinade every 5 minutes during cooking.

We served these over Rice Noodles with Mange Tout and Baby Sweetcorn dressed with Garlic Ginger Soy Sauce. Also for amusement value, Sue slipped with the Garlic / Ginger Soy Sauce and turned the Rice Noodles BLACK!!!! Very tasty, but we were both very thirsty throughout the night….

Details

Written by Tony Carson

Category: Recipes

Created: 13 January 2022

• Fish
• Gluten Free
• Air Fryer Recipes

I happened across a whole Coley at half price yesterday. We understand it’s a member of the Cod family? Well this one isn’t now! My knife skills are biased towards Butchery rather than Fish Mongering, so this was an interesting gig. Between us we skinned, filleted and ‘Pin Boned’ the flesh. Even the unban Foxes would have turned their noises up at the bits and bobs we had left so it went in the bin (Outside bin that is!)

Ingredients:-

1 Coley, filleted, skinned and Pin Boned
1 Thumb of Ginger, grated
The Juice of a Lime
½ a Tsp of dried Coriander
A drizzle of Olive Oil
5 medium Potatoes, pealed, boiled and mashed
2 Tsp of Hot Chilli Jam
1 Tsp of Thai Basil
1 Tbsp of Capers, finely chopped
1 Tbsp of Cashew Nut Powder (Just wuzz them in a blender)
50g of Cornflour
200g of Breadcrumbs (Gluten free bread wuzzed for us)
1 Tsp of Turmeric
1 Tsp of Paprika
2 Eggs, beaten
Salt & Pepper to season at various stages

Method:-

(1) Line a large dish with kitchen foil.
(2) Dress the fillets with the Ginger, Lime juice, Coriander and season with Salt & Pepper.
(3) Drizzle over the Olive Oil and wrap the foil around the filleted Fish and fold to seal.
(4) Cook in a pre-heated oven of 180c for 10 to 12 minutes until the Fish is cooked through.
(5) Allow to cool then flake to Fish into a bowl. Make sure you remove any remaining small bones.
(6) Mash the Potatoes and allow to cool.
(7) Add the flaked Fish to the mashed Potatoes and stir in.
(8) Add the Chilli Jam, Thai Basil, Capers, Powdered Cashew Nuts, and season with a little Salt & Pepper.
(9) Combine well.
(10) Divide into portions and roll into a ball.
(11) Flatten the balls and form into thick Fishcakes.
(12) Mix the Turmeric and Paprika with your Breadcrumbs, seasoning with Salt & Pepper.
(13) Dip each Fishcake in the Cornflour and coat well.
(14) Dip into the beaten Egg and then coat evenly with the Breadcrumbs.
(15) Place in the fridge for 20 minutes or 10 minutes in the freezer, to set.
(16) Place the Fishcakes in a pre-heated Air Fryer at 180c for 20 minutes, turning once half way through cooking.

These might look like they were bought, but you’ll never buy Fishcakes with this depth of flavour and kick! Also we had 8 in total, 4 of which are now frozen so by way of price, they’re hard to beat budget wise…..

Details

Written by Tony Carson

Category: Recipes

Created: 12 January 2022

• Gluten Free
• Pastry

We’ve tried all sorts of recipes. But sometimes the originals are the best.

Ingredients:-

1 ½ Cups (194g) of Plain Flour (Gluten free for us)
1 Tsp of Xanthan Gum.
¼ Tsp of Salt
170g of Salted Butter
1 Egg, beaten
2 Tbsp of cold Water
1 Egg beaten to brush

Method:-

(1) Make sure your Butter is fridge cold.
(2) Add the Flour, Butter and Salt to a large bowl and combine by hand until you have a crumbly texture.
(3) Add the Xanthan Gum and combine by hand.
(4) Add the Beaten Egg and Water a little at a time and combine.
(5) Kneed into a smooth dough ball and place in the fridge covered for 30 minutes.
(6) On a Floured surface roll the dough out so that it is a suitable size and thickness of the Pie casings.
(7) Line the base of the casings and add your cooled cooked filling.
(8) form a lid and glue it in place with a little beaten Egg.
(9) Brush with the remaining beaten Egg and place in a pre-heated oven at 180c.
(10) Cook for 30 to 40 minutes until it is golden brown and your filling is heated through.
(11) Remove carefully from the casings and serve.

The filling of these was Turkey and Leek and a white Sauce. But nobody wants to know about more Turkey at this time of year.