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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
“P” in our Vegetarian Alphabet was initially going to be stuffed Peppers but there were packs of Portobello Mushrooms on offer so we added a bit of variety.
Stuffed Peppers
Ingredients:-
2 Red Peppers, halved and de-seeded
Rice
1 Onion, diced
2 Cloves or Garlic, minced
1 Head of Broccoli, chopped into flourets
½ an Orange Pepper, cut into cubes
Breadcrumbs (Gluten free in our case)
Milk
Grated Cheese
A couple of drops of Jerk Sauce
1/2 tsp Chilli Flakes
A dash of Nutmeg
½ tsp Fresh Parsley
A sprinkle of Grated Italian style Cheese
Oil
Salt & Pepper
Method:-
(1) Boil the Rice in Salted water, drain and set aside to cool.
(2) Fry the Onion until softened and add the Garlic.
(3) Fry gently for a couple of minutes.
(4) Add the Broccoli, Orange Pepper and fry gently for a couple of minutes.
(5) Set aside to cool.
(6) Mix the Italian style grated Cheese, Parsley and Breadcrumbs and set aside.
(7) Mix the remaining ingredients into the cooked Rice.
(8) Soften the halved Peppers in the oven covered for 5 minutes.
(9) Stuff the Peppers with the Rice mixture.
(10 Sprinkle a handful of grated Cheese over each Pepper.
(11) Roast in the oven at 180c covered for about 20 minutes.
(12) Remove from the oven and add the Breadcrumb mix.
(13) Place under the grill until the breadcrumb mix has browned.
Portobello Mushrooms
Ingredients:-
1 Large flat Mushroom per person
1 Onion, finely chopped
Soy Sauce
Grated Cheese
Breadcrumbs (Gluten free in our case)
Garlic Salt
Chilli Flakes
Margarine
Oil
Spring Onion greens to garnish
Method:-
(1) Remove the stalk from the centre and chop.
(2) Gently fry the Onion, Chilli Flakes and Mushroom stalk in a little Oil and Soy Sauce until softened.
(3) Set aside to cool.
(4) Mix the Breadcrumbs, fried Onion and grated Cheese
(5) Sprinkle a little Garlic Salt into the cavity in the Mushroom and add a small knob of Margarine.
(6) Press the stuffing mixture into the Mushroom.
(7) Brush the outer edge of the Mushrooms with a little Oil.
(8) In an oven proof tray roast at 180c until the stuffing has browned slightly.
We severed our creations on a bed of Salted fried Kale with a side of DIY Coleslaw. This was actually a very filling meal and until some Vegetarian dishes we’ve experimented with we weren’t peckish after a couple of hours.
- Details
- Written by Tony Carson
- Category: Recipes
This is a slightly modified version of a recipe we did in February. We like to tinker and update recipes as we go.
Ingredients:-
Rack of Pork Ribs
1 Onion, chopped
2 Garlic cloves, minced
2 tbsp Oil
½ tsp Chilli flakes
Brown Sugar
Tomato Ketchup
Soy Sauce
5 Spice
Salt & Pepper
Method:-
(1) Mix the marinade ingredients.
(2) Lay the Ribs on a good sized sheet of kitchen foil.
(3) Pour over the top of the ribs and fold the foil into a parcel.
(4) Pop in the fridge for an hour or so.
(5) Preheat the oven to 180c.
(6) Roast for ¾ of an hour.
We had ½ a Corn on the Cob, hand cut Chips, DIY Coleslaw and Onion Rings with ours and it was really tasty.
- Details
- Written by Tony Carson
- Category: Recipes
Our friend John gave us some Chicory which was originally £1.29 for a pack of two. £1.29 is a budget buster for us. But free is superb!
Ingredients:-
2 Heads of Chicory, sliced lengthways
1 Shallot, finely sliced
2 Rashers of Bacon, cut into small bits
2 Gloves of Garlic, minced
Soy Sauce
1 tbsp of Brown Sugar
a Glug of Cider
Parsley, finely sliced
Margarine for frying
Italian style grated Cheese
Breadcrumbs (Gluten free for us)
Salt & Pepper
Method:-
(1) Fry the Shallots until softened with Salt & Pepper.
(2) Add the Garlic.
(3) Add Bacon and fry until it is slightly browned.
(4) Add the Soy Sauce.
(5) Add the Brown Sugar.
(6) Add the Chicory cut side down and fry gently until it is slightly caramelised and turn over.
(7) Add the Cider, cover and braise for 10 mins.
(8) Mix the Bread Crumbs, Grated Cheese and Parsley.
(9) Sprinckle the crumb mix over the top and place under the grill for 5 minutes.
These made a really tasty side, served with masked Potatoes, Peas and roast Chicken.
- Details
- Written by Tony Carson
- Category: Recipes
OK perhaps not restaurant class, but good tasty grub. We were gifted some Tesco Gluten free bread buns which were past their best before date. They were absolutely fine and the Sausages were on special at £1.29 for 8. So this really was “Grub on a budget!”
Ingredient:-
Sausages
Onion, finely sliced
English Mustard
Tomato Sauce
Cheese, grated
Method:-
(1) Roast the Sausages in the over.
(2) fry the Onion until it is translucent.
(3) Slice the Sausages in half
(4) Assemble - Enjoy!
We just had a few hand cut chips for a side and this was a tasty, quick and easy change for us.
- Details
- Written by Tony Carson
- Category: Recipes
Shop bought sliced Gluten free bread is OK for some things but really not great for others. That why we often make our own bread.
There is a network of Food Banks and ‘Pay as you feel’ cafes in our part of York.We have a friend who spends a great deal of his time collecting and distributing ‘End of life’ food. Unfortunately some of this can’t be given away and ultimately he composts what he can’t get rid of. He gave us a Warburtons Gluten free Sour Dough Cob a few weeks ago. This was the equivalent gift value as giving Sue a Gold ingot - She cuddled it like a baby.
So it was frozen intact and we saw slices off it when we have something in mind which calls for good bread.
Ingredients:-
Sour Dough Bread, sliced thickly
Margarine
Garlic (Lacto-fermented in our case), minced
Fresh Parsleys (From our balcony), finely chopped
Mixed Herbs
Method:-
(1) Mix everything in an old Margarine tub. Sue makes the Garlic ‘Butter’ in batches which keep well in the fridge.
(2) Spread the Garlic ‘Butter’ generously on both sides of the sliced Bread.
(3) Pop in a sandwich toaster, or in a griddle pan and cook until browned evenly.
A great side to go with Pasta Bolognese. The Mince was on special in a 500g pack, so we have a second helping each for this evening which we’ll serve with Potato wedges and Tortilla chips.
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