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Lemon, Rosemary and Garlic Chicken

How to brighten up a plain roast Chicken? Stab it to death. Oh sorry that’s not supposed to sound quite so brutal. It’s to make places to insert Garlic and Rosemary!


A medium Chicken
2 Cloves of Garlic, sliced
2 Sprigs of fresh Rosemary
5 Spice
Salt 7 Pepper
A Lemon cut in half


(1) With a sharp knife stab holes in the breast and thighs.
(2) Insert Slices of Garlic and the softer end sprigs of Rosemary into the holes.
(3) Place the Lemon in the cavity.
(4) Dust with 5 Spice, Salt and Pepper and rub with Oil.
(5) Roast covered at 180c until the juices run clear.

We had a bit of a traditional roast dinner yesterday. The remain Chicken, because it was quite some size, is going in a Chicken and Bacon Salad tonight.

The Pork mince was in the reductions at 93p. So we based this recipe around it – As we often do.

Ingredients for the Pork Bowl:-

500g Mince Pork
1 Onion, finely diced
2 cloves of Garlic, minced
2 Red Chillies, Chopped
2 tsp Dried Ginger
5 tsp Brown Sugar
Half a Lime squeezed
2 tsp Fish Sauce
Oil to fry


(1) Fry the Onions over a low heat until softened.
(2) Add the Garlic and Ginger.
(3) Add the Pork and turn up the heat.
(4) Add the other ingredients and stir until the Pork has browned a little.

Although there ear lots of ingredients here we are still in budget as there’s enough left over to make a stir-fry for this evening. (£2 per person)

Ingredients for the Coleslaw:-

¼ Whit Cabbage – ¼ Red Cabbage
1 Carrot, finely slices
1 Clove of Garlic, minced
1 Red Chilli, finely slices
White Wine Vinegar
Half a Lime squeezed
Fish Sauce
Soy Sauce
Fresh Coriander leaves
Fresh Mint leaves
A pinch of Sugar
A Handful of Beans Sprouts
Shallots, finely slices


(1) Deep fry the Shallots until crispy. Drain and set aside.
(2) Add everything to a large bowl and stir well.
(3) Sprinkle the Shallots over.
(4) Serve.

We had this concoction over Rice Noodles and to be honest the combination of flavours puts our native cuisine to shame.

Onion Fest!

We’ve reached “O” in our “Vegetarian Alphabet” and realistically it had to be Onions. They are a staple here in the same way that we always try to have Potatoes in the draw.

We decided to be indecisive and go with a warm buffet sort of gig, with Onion Bhaji, Onion Rings and a Cheese and Onion Pasties.

Onion Bhaji

Onion Bhaji Ingredients:-

 2 Onion roughly chopped
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
½ tsp Ground Cloves
½ tsp Ground Turmeric
Oil to fry

(1) Mix all the ingredients into a stiff batter in a bowl.
(2) Deep fry at 170c until they float and the protruding Onion starts to brown.
(3) Remove and drain on Kitchen Paper.

Cheese and Onion Pastries

Pastry Ingredients:-

340g Plain Flour (Gluten free here)
2 tsp Xanthum Gum
220g Margarine
2 Eggs
2 tsp cold water
A pinch of Salt

Filling ingredients:-

Cooled mashed Potato
Wholegrain Mustard
Grated Cheese
Roughly Chopping Onion

You’ll also want a beaten Egg for an Egg wash.


(1) Rub the Margarine and Salt into the Flour to form a crumb texture.
(2) Beat the Eggs and add the Water to them.
(3) Fork the Water and Egg into the Crumb mixture a little at a time.
(4) Use you hands to kneed into a dough.
(5) Set aside in the fridge for an hour wrapping in Cling Film.
(6) Mix the filling ingredients.
(7) Roll out the Pastry and use a small dish to cut circles.
(8) Stuff and crimp your Pasties and brush with an Egg wash, using Egg wash as a glue.
(9) Stab holes in the Pastry to let the steam out.
(10) Place in a preheated over at 180c and cook for 20 to 30 minutes until the pastry is golden brown.
(11) Remove from the oven and eat hot our preferably allow to cool.

Onion Rings

Onion Rings Ingredients:-

1 Large Onion, cut into rings
Self Raising Flour (Gluten free here)
Soda Water
Garlic Salt
Onion Salt
Black Pepper


(1) Mix the ingredients to make a sticky batter. Adjust with more Water or Flour for thickness.
(2) Dredge the Onion rings in Flour.
(3) Dunk in the batter and fry in small batches fry until until golden brown.

We served these with a Tomato and Onion dressed salad, an Onion and Gherkin salad and some dips and chips.


Poussin with Red Wine Sauce

Yesterday we were struggling for inspiration. I said I’d just have a mooch around the discount fridge and see what caught my eye. Whole Poussin which should have been £3.17 each at 95p Now they were certainly a source of inspiration!


1 Poussin per person
Whole grain Mustard
Potatoes for the mash
1 Small bottle of Red Wine
1 Small Onion
2 Cloves of Garlic, minced
2 Sprigs of Rosemary, 1 finely chopped
Beef Stock
A knob of Butter
Salt & Pepper
2 Mushrooms, finely sliced
Lemon Juice
Fresh Thyme, chopped
Fresh Sage, chopped


(1) With a pair of kitchen scissors cut the spine out of the Poussin and flatten them out to form a Spatchcock.
(2) Mix the Oil, Lemon Juice, Rosemary, Thyme, Sage and Whole grain mustard to form a marinade.
(3) Rub each bird on both sides with the marinade and allow to infuse in the fridge for a couple of hours.
(4) Sear on both sides and then place in a pre headed over at 180c for about 20 minutes.
(5) Baste at intervals with the marinade.

For the sauce:-

(1) Fry the Onions until softened.
(2) Add the minced Garlic.
(3) Season with Salt & Pepper.
(4) Add the Mushrooms, Rosemary and Vinegar.
(5) Add the Beef Stock.
(6) Allow to simmer for a few minutes.
(7) Add the Red Wine.
(8) Simmer to reduce.
(9) Just before severing add the Butter.

We served ours of a bed of Mustard Mash with the Broccoli around the sides and the sauce over the Poussin. This was an outstanding meal. We might have just broken budget, but it was worth it. We can always have dripping on crackers today!

Rosemary & Sage Giant Toad In The Hole

Things evolve over time here. We started by adding fresh Sage to our Gluten free Yorkshire Pudding recipe a few months ago as there is a large bush just down the road. We then added a bit of finely chopped Rosemary because there is a bust on the other side of the same back street. That was the foundation of Rosemary & Sage Yorkshire Puddings sorted, all it needed was a good handful of Sausages and this creation was born!


100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper
1 sprig of fresh Rosemary, finely chopped
3 short sprigs of Sage, finely chopped
3 Roasted Pork Sausages or 6 Chipolatas per serving


(1) Heat your oiled Yorkshire Pudding tray in the oven at 220c until the oil is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray, dropping your pre cook Sausages over the top and return to the oven very quickly.
(4) Cook at 220c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.

We served ours with Roast Potatoes and Vegetables in a Sunday Dinner style with lots of Shallot gravy.

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