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Pollo A La Ana - Venezuelan Creamy Chicken

Around the world for £4 or less took us to Venezuela this time!


1 Chicken Breast per person (We butchered a £2.35 Chicken and roasted the remainder yesterday)
1 Tbsp  Oil
1 Tbsp Worcestershire Sauce
½ Tbsp Soy Sauce
1 Teaspoon Adobo Seasoning (See below Sue made her own)
¼ Onion (chopped in small pieces)
2 Cloves or Garlic grated
½ Cup Sliced Mushroom
A slug of White Wine
1 Cup of single Cream
3 Spring Onions
Chopped Coriander to dress

Adobo Seasoning:-

2 Tbsp Salt
1 Tbsp Paprika
2 Tsps Black Pepper
1 1/ Tsps Oregano
1 1/2 Tsps Onion Powder
1 1/2 Tsps Cumin
1 Tsps Garlic Salt
1 Tsp Chilli Powder


(1) Cut the Chicken breasts into halves.
(2) Season the chicken breasts with the Oil, Worcestershire, Soy sauce and Adobo seasoning in a bowl.
(3) Leave the chicken breasts to marinade. In the meantime cut the Spring Onions & Onions, and begin to sauté them along with the minced garlic in a large pan.
(4) Add the chicken to the pan and begin to sauté them.
(5) When the Chicken is partially cooked, add the Mushrooms and Coriander, and continue to cook for about 5 more minutes.
(6) Add the Wine to the pan and let it cook at medium heat.
7. When the Chicken breasts and the Mushrooms start to brown and there is little Wine left, you can add the Cream and let it cook for a while to allow the flavours to blend. Dress with a little Chopped Coriander and serve.

We served ours with Dauphinoise potatoes and sautéed Leeks and Broccoli. We made a mistake with the Mature Cheddar we had in the fridge and it split in the Dauphinoise Potatoes. But it still tasted good.

Unconventional Pork Shoulder Curry

We’re back with that old favourite Pork Shoulder. This “Lump” cost £2.34 from the local supermarket. It’s certainly not the best cut, I used to mince 25Kg boxes of shoulder three times a week for sausages. But that’s certainly not all it’s good for. Its resilient texture worked very well in the curry. A more tender cut would have broken down and ended up like pull Pork curry. We have the large portion of this joint for a slow cooker gig today. The portion we used I roughly cubed into pieces about an inch squares.



Soy Sauce
Chilli Powder
Minced Garlic
Onion Salt
Black Pepper

Curry sauce additions:-

Cumin seeds
1 tin of chopped tomatoes
2 small red Potatoes quartered
½ tube of Tomato Puree
1 medium Onion, chopped
2 cloves of Garlic Minced
Chilli flaked
Chilli Powder
Onion salt
Black Pepper
Oil to fry

We used a shop bought Jalferzi sauce (We will punish ourselves severely for this!) as a foundation.


(1) Mix the marinade ingredients and marinade the cubed meat in the fridge for a good hour.
(2) Dry fry the Cumin seeds in a large pan or Wok.
(3) Added the Onion and fry in a little oil until translucent.
(4) Boil the Potatoes to soften slightly. Not too much as you don’t want then to disintegrate in the curry.
(5) Add the Pork and fry to brown slightly.
(6) Add the Potatoes and stir for a few minutes.
(7) Add the Tomato Puree and the remaining spices and minced Garlic and stir for a few minutes.
(8) Add the tinned Tomatoes.
(9) Turn the heat down and allow to simmer for 45 minutes or more. Prod the meat with a fork, when it’s tender but not falling apart your are good to go.

We served ours on a bed of boiled Rice coloured with a little Turmeric, home made Onion Bhaji and a bit of fresh Coriander the dress.


Cumberland Pie Recipe

When an interest in History and Food collide!

“ A Brief History of the Cumberland Pie - The Cumberland Pie may have become no more than a dressed up Cottage Pie sprinkled with cheese and breadcrumbs, but its history goes so much further. The pie has its roots in medieval times when it would be made with a variety of meats, Herdwick mutton, or perhaps game, dried fruit and sweetened but not sugary by the use of apples in the recipe and spices. This mix of meat, spices, and fruit is not dissimilar to the original Mince Pies once made by a similar filling and not to be confused with the Christmas mince pies we are so familiar with today. “

We I’d not have been popular if I’d put Apples and diced fruit in it. But we did have the cubed meat from to shank of a leg of Lamb I acquired in the discounts and butchered. So this was our take on Cumberland Pie


300g scraggly tough Lamb shank meat
½ a Swede cubed
1 large Onion sliced
3 medium Carrots sliced
250ml left over Turkey stock from a previous dish
1 Chicken Stock pot dissolved in 200ml of hot water
Mixed Herbs
Salt & Pepper
A sprig of Rosemary
3 large Potatoes
Grated Cheese
Oil to fry


(1) Heat oil in a frying pan.
(2) add Salt & Pepper to a little Cornflour and coat the meat.
(3) Fry the meat to brown slightly on all sides.
(4) In a casserole dish add all the ingredients except the potatoes and cheese.
(5) Cover and place in the oven at 170C and allow to cook slowly for 2 to 3 hours.
(6) Peel the Potatoes and boil.
(7) Remove the casserole lid to allow some of the stock to reduce. Fish out the Rosemary sprig.
(8) Mash the Potatoes and add a thick layer to the top of the casserole dish.
(9) Add the grated Cheese to the top of the Potato and place under the grill so that the Cheese melts and browns a little.

We quite enjoyed this, but it was a bit bland for us. Left to out own devices it would have had Chillies etc. added!

Chicken Kiev with Mlynti recipe

Yesterday we went to Ukraine on our round the world for £4 or less virtual tour. Beetroot plays a big part in Ukrainian cuisine, so here is Sue’s take on Mlynti – Beetroot Pancakes & Chicken Kiev.

Ingredients for the Mlynti:-

320g GF flour
2 tsp Sugar
50ml Butter Milk
1 tsp of salt
375 ml milk
1 Egg
300g fresh Beetroot
Vegetable oil

Method for the Mlynti:-

(1) Boil beetroots in a large pan of water. Peel and shred them and then add the Buttermilk to the prepared beetroot.
(2) Pour into a blender and whip it at high speed.
(3) Cool to 35°C and add an egg. Mix everything carefully.
(4) Combine salt, sugar and flour in a separate bowl and whip.
(5) Combine all the ingredients into a batter.
(6) Leave the batter for 30 minutes.
(7) Heat vegetable oil in a pan. Fry the pancakes on both sides at medium heat.

Ingredients for the Kiev:-

1 Chicken Breast per person
Garlic Butter
Juice of a lemon
1 Egg, beaten
Oil to fry
(GF) Flour
(GF) Breadcrumbs
Salt & Pepper

Method for the Chicken Kievs:-

(1) Freeze the Garlic Butter rolled in a sausage shape in cling film.
(2) Beat the Chicken out with a rolling pin and season with Salt & Pepper.
(3) Place the Garlic butter in the centre, add a squeeze of Lemon Juice and wrap the meat around it.
(4) Place back in the fridge to stop the Garlic Butter from melting too much.
(5) Flour on all sides.
(6) Dip each Kiev in the beaten Egg and then roll in Breadcrumbs to coat evenly.
(7) Fry on all sides over a low heat to brown the Breadcrumbs.
(8) Place in a pre-heated over at 180c for about 20 minutes.

We filled our Mlynti with a little soft Blue Cheese and served with a fresh dressed salad. The  Mlynti were really good. Well to be fair the whole meal was really good. We’ll not be having issues with Vampires here today though…...

Turkey Nuggets, Potato wedges and foraged salad

You‘re all probably sick and tired of our Turkey recipes now and we are actually having sometime different today. But for £4.62 we got 4 meals out of one Turkey leg, not bad even for us!

So Turkey drumstick…. We’ve roasted them previously, we’ve curried them, we’ve casseroled them. “How about a slightly different version of McKing Nuggets (Name mangled for obvious reasons)?” Was the question we asked. The result? Was a combination of our Onion Bhaji recipe with roasted cubes of Turkey Drummer inside…...


For The Potato Wedges.

2 large Potatoes, cut into wedges with the skin on
Chilli Flakes
Garlic Salt
Onions Salt
Mixed Herbs
Salt & Pepper


For the Turkey roast dressing.

Chilli flakes
Salt & Pepper
Fresh Rosemary
Garlic Butter


(1) Dress the Turkey Drummer, cover in foil and roast for 1 ½ hours at 160c.
(2) Set aside to cool.
(3) Strip the meat from the bone and “Quills”, these are the ligaments in the meat.
(4) Cut into rough cubes.
(5) Make the Bhaji batter – Recipe below.
(6) Dress the Potato wedges and roast on a tray in the oven at 180c for 30 minutes.
(7) Heat the fryer to 170c.
(8) Encase each piece of Turkey in Bhaji mix and lay on kitchen paper to soak up and excess oil.
(9) When the Wedges are crispy re-fry the Turkey Nuggets to heat through thoroughly.
(10) Serve and enjoy!

We served ours with home made Marie Rose sauce and a dressed salad made from Chard, Ruby Chard, Chives, Fennel and home pickled Beetroot. We’re very fortunate that now Spring is here we have various open “Green York” gardens where we can gather fresh greens and herbs. Summer is going to be a healthy time for us this year…..

Additional item recipes:-

Bhaji recipe here
Beetroot recipe here

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