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Chicken Bomber Burger
We were gifted some very good Gluten free Burger Buns by a friend. We also had half an uncooked Chicken in the fridge and some outstanding Snowdonia Black Bomber Cheese which was part of Sue’s birthday present from her daughter. This was the result!
Chicken Burger Ingredients:-
The meat from a Chicken breast and thigh
4 slices of Gluten free Bread, smashed up into Bread crumbs
1 Egg for an Egg wash
Milk to soak the Chicken in
Garlic Salt
Onion Salt
Chilli Flakes
Mixed Herbs
Paprika
Five Spice
Salt & Pepper
The Herbs and Spices are entirely up to you.
Method:-
(1) If you are using a half Chicken as we did, cut the breast meat off the bone and de-bone the thigh.
(2) Cut the breast meat horizontally into scallops and flatten the thigh meat out. Batter with a rolling pin if they look a bit thick to fit in buns.
(3) Soak the meat in Milk in the fridge for an hour or so to tenderise it.
(4) Beat the Egg.
(5) Mix your chosen Herbs and Spices into the Breadcrumbs.
(6) Egg wash each Chicken Burger and then dredge in the Breadcrumb mix.
(7) Foil a tray and place in a pre-heated over at 180c.
(8) Lay the burgers on the tray making sure they don’t touch each-other and stick together.
(9) Roast at 180c for about 30 minutes until the meat is cooked through and the coating begins to brown.
(10) Place each burger under the grill with a generous slice of Cheese on top and grill until the Cheese melts.
(11) Assemble your burgers.
We lightly toasted our buns. Added a layer of Garlic, Lemon and Wholegrain Mustard Mayonnaise. Followed by a Salad. Burger next, followed by sliced Pickles.
We served ours with home made Onion Rings and hand cut Chips.
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- Details
- Written by Tony Carson
- Category: Recipes
OK ‘Creamy’ is bracketed as Dairy products are now off the menu due to Sue’s digestive issues. So she’s found a way around this!
Ingredients for the Thighs:-
4 Chicken Thighs
1 Tsp of Onion Powder
1 Tsp of Garlic Powder
½ Tsp of Dried Rosemary
½ Tsp of Dried Thyme
Salt & Pepper to season
2 Tbsp og Honey
2 Tbsp of Olive Oil
1 Tsp of Paprika
Ingredients for the Sauce:-
1 Tbsp of Olive based Margarine
1 Tbsp of Oil
100g of Mushrooms, sliced
4 Cloves of Garlic, minced
1 Tbsp of fresh Parsley, chopped
½ Tsp of Dried Rosemary
½ Tsp of Thyme
1 Tsp of Dijon Mustard
200ml of Almond Milk
200ml of Chicken Stock
2 Tbsp of Almonds, blitzed
Salt & Pepper to season
Method:-
(1) Combine the Garlic Powder, Onion Powder, Rosemary, Thyme, Olive Oil, Honey, Paprika and Salt & Pepper.
(2) Spoon over the Chicken evenly.
(3) Place the Chicken in a tray.
(4) Spoon over a little more Oil and place in a pre-heated over at 180c for 25 to 30 minutes, until the Chicken is cook through.
(5) Over a medium heat add the Oil & Margarine to a pan.
(6) Add the Garlic and fry for 30 seconds.
(7) Add the Mushrooms, Thyme, Rosemary and Salt & Pepper.
(8) Continue to fry until the Mushrooms have softened.
(9) Combine the blitzed Almonds to the Almond Milk and whisk into the Chicken Stock.
(10) Pour over the Mushrooms and stir until the Sauce thickens.
(11) Stir in the Mustard and Parsley.
(12) Arrange the Chicken on your plate and pour the Sauce over.
We were over-run with rather sad looking Mushrooms and had all the other ingredients. This recipe was the result and it was really good. We served ours with Bhaji style battered Garlic Mushrooms and tender stem Broccoli wrapped in Bacon.
- Details
- Written by Tony Carson
- Category: Recipes
Ingredients:-
1 Chicken (Yellow sticker, so it was only a little more expensive than this time last year…..)
6 Cloves of Garlic. See method below
2 Red Onions, thickly sliced
3 Oranges, 2 chopped, 1 halved
1 Tbsp of dried Tarragon
Salt & Pepper to season
Oil to drizzle
Method:-
(1) Arrange the chopped Oranges in an oven proof tray along with the Onions and 4 cloves of Garlic.
(2) Thinly slice the remaining Garlic and push under the skin of the Chicken.
(3) Insert one half of the remain Orange in the cavity of the Chicken and squeeze the juice of the other over the skin.
(4) Season with Salt & Pepper.
(5) Sprinkle with the Tarragon and drizzle with Oil.
(6) Roast in a pre-heated over at 180c for 1 hour and 20 minutes, or until the juices run clear.
We served ours with Roast Potatoes, Vegetables, Mushroom and Sage Stuffing Balls & lots of Onion Gravy. It was rather good!
- Details
- Written by Tony Carson
- Category: Recipes
A really good way to infuse strong flavours in the humble Spud!
Ingredients:-
8 Smaller Potatoes
2 tbsp vegetable oil
3 tbsp Olive based Margarine
2 cloves garlic, Peeled and crushed
2 sprigs of fresh thyme, grown in our tiny Balcony Greenhouse
240ml hot Chicken Stock
2 Bay Leaves
½ Tsp of dried Rosemary
The Zest of a Lemon to sprinkle
Salt & Pepper to season
Method:-
(1) Peel the potatoes and slice the ends off, so they are flat. You want a decent amount of surface area for the flat bits.
(2) Boil the Potatoes until softened and drain.
(3) Heat the Oil in a frying pan on a high heat. Place the potatoes in the pan, flat side down and cook for 5-6 minutes, until golden brown. You may need to move them slightly a couple of times to prevent them from sticking to the bottom of the pan.
(4) Turn the potatoes over, reduce the heat to medium-high and cook for a further 5-6 minutes, until golden brown on both sides.
(5) Add the Margarine, garlic and thyme and allow the Margarine to melt in the pan.
(6) Add the remaining ingredients and reduce to heat. Excluding a little Thyme and the Lemon Zest.
(7) Allow to summer until the Stock has reduced.
(8) Sprinkle with the Lemon Zest and garnish with a little fresh Thyme.
We served ours as a side with Pork Schabowy and Fried Courgettes. A very tasty change.
- Details
- Written by Tony Carson
- Category: Recipes
When a Fillet of Pork is less than half the price of a Chicken.....
Ingredients:-
1 Pork Fillet, butterflied
100g of Bacon Lardons
5 Mushrooms, finely diced
1 Small Onion, finely diced
3 Cloves of Garlic, minced
2 Tbsp of Parsley, chopped
3 Tbsp of Breadcrumbs (Gluten free for us)
Salt & Pepper to season
The Zest and Juice of a Lemon
Oil to fry
Method:-
(1) Add Oil to a frying pan and over a medium heat fry the Bacon, until crispy.
(2) Remove and set aside.
(3) In the same pan add the Onions and fry until softened.
(4) Add the Mushrooms & Garlic and season with Salt and Pepper.
(5) Allow to simmer for 5 minutes.
(6) Return the Bacon to the pan and add the Breadcrumbs.
(7) Add the Parsley.
(8) Mix well and then remove from the heat and allow to cool.
(9) Slice the Fillet lengthways to butterfly, but don’t cut right through.
(10) Hammer out with a Meat hammer so it is thin enough to roll when stuffed.
(11) Spread the stuffing over the Fillet and close. String up so the stuffing remains in the pocket of the meat.
(12) Secure the ends with skewers.
(13) Heat a frying pan heat Oil to a high heat and sear the meat on all sides.
(14) season with Salt & Pepper are brush with Oil.
(15) Add to a baking tray and place in a pre-heated oven at 160c and cook for 20 minutes.
(16) Remove and cover with foil to rest.
(17) Mix the Parsley, Olive Oil, and Lemon.
(18) Drizzle over before slicing into 2cm cuts.
We served ours with Roasted Beetroot, Parsnips, Minted Potatoes and Peas.
- Details
- Written by Tony Carson
- Category: Recipes
Doesn’t quite work as stuffing balls as the mix was a bit wet. But this recipe really moves humble stuff to another level. Originally the ‘Stuffing’ was any odd wet mix of Oats and Herbs shoved in the cavity of a larger bird to flavour the meat and prevent it from drying out whilst cooking. It was not generally intended to be eaten.
We’ve moved on from Medieval cooking practices thankfully.
Ingredients:-
2 Tbsp of Olive based Margarine
1 Tbsp of Oil
5 Mushrooms, diced
1 Onion, diced
1 Tsp of Dried Sage
1 Tsp of Dried Thyme
Zest of a Lemon
1 Egg Beaten
100ml of Chicken Stock
50g of Breadcrumbs (Gluten free for us)
50g of Ground Almonds
Method:-
(1) Melt the Margarine and Oil in a frying pan.
(2) Add the Onions and soften.
(3) Add the Mushrooms and season with Salt & Pepper.
(4) Add the Sage, Thyme and Lemon Zest
(5) Add the Stock
(6) Allow to simmer until the liquid reduces.
(7) Remove from the heat at place in a bowl, allowing to cool.
(8) Add the Egg, Breadcrumbs and Almonds.
(9) Mix well and form into balls.
(10) cook in the oven on a lined tray at 180c for 30 minutes.
These had a strangely pleasing meaty mouth feel. If served as a tray bake they would probably be very interesting as a Vegan alternative for a “Meatless Loaf”.
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