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Slow Roast Pork with Kale & Leaks
The Pork was an offcut from our latest home cured Bacon, so to wasn't the biggest bit of meat.
Ingredients:-
300g of Pork Loin
1 Leak, chopped
50g of Kale, chopped
50g of Frozen Peas
500ml of Chicken Stock
1 Tsp of Fennel Seeds
1 Tbsp of Pomegranate Molasses
1 Tsp of Sesame Oil
1 Tsp of Whole Grain Mustard
½ An Onion, chopped
Salt & Pepper to season
A handful of chopped Parsley, to garnish
Method:-
(1) Add the Sesame Oil to the Rind of the Pork and rub in a little Salt.
(2) Add the Pork to a roasting tin with 250ml of Stock.
(3) Sprinkle the Fennel Seeds over the Pork.
(4) Place in a pre-heated oven at 200c for 15 minutes.
(5) Reduce the heat to 150c and cook for 1 ½ hours until the Pork is tender.
(6) Remove the Pork and set aside.
(7) Add the Stock from the tray to a frying pan with the Onions.
(8) Bring to the boil and then reduce to a simmer.
(9) Add the Leeks, Kale and Peas with the remaining Chicken Stock.
(10) Add the Mustard, Parsley and season with Salt & Pepper.
(11) Add the Pomegranate Molasses and simmer for 5 minutes.
(12) Slice the Pork diagonally and serve oven the Kale / Leek combination with the cooking juices pored over.
(13) Garnish with Parsley and enjoy.
We actually called the greens “Green Windy Mountain” You can probably work out why!
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- Written by Tony Carson
- Category: Recipes
We we've said it before, low budget food doesn't need to be boring. The other evening having found a pack of Cumberland Sausages in the supermarket discounts we were blithering on about doing something a bit different with them. Well this was certainly different!
A sort of cross between a modified Scotch Egg and and Onion Bhaji
Ingredients:-
Egg filling:-
3 hard boiled Eggs
Mayonnaise
Grated mature Cheddar
Black Pepper
Sausage Case:-
6 Cumberland Sausages stripped from their casings
Onion Bhaji Covering:-
3 medium Onions
Gram Flour
Salt
Ground Cloves
Chilli Flakes
Baking powder
Method:-
(1) When your Eggs have cooled make an Egg Mayonnaise and add the grated Cheese. You are looking for a fairly stiff consistency so you can roll it into balls by hand.
(2) Roll the Egg filling into balls a little smaller than a Golf ball.
(3) Wrap each ball in Sausage Meat.
(4) Mix your Bhaji mix so it is very stiff.
(5) Heat your oil to 160c
(6) Coat eat ball in Bhaji mix by hand. This is very messy!
(7) Deep fry individually for 10 to 12 minutes until the coating is crisp and brown.
(8) Cut the first in half to check that the cheese in the middle has melted and adjust your frying time accordingly.
We have hand cut chips, home made Coleslaw and Gluten free Garlic bread with ours.
They were outstanding!!!!!!
- Details
- Written by Tony Carson
- Category: Recipes
When I worked at the butchers many moons ago Pork Loin was the most costly cut. So when the local supermarket have a whole loin at £219, well it would be rude not to really....
Ingredients:-
Complete Pork Loin
Garlic Butter ( Sue make her own Garlic Margarine with Parsley)
Fresh Rosemary ( It's seasonal and there a while hedge of it down the road)
Chilli flakes
Salt & Pepper
Method:-
(1) Lay a good sized sheet of kitchen foil in a roasting try.
(2) Rub the outside of the loin with Garlic Butter, Rosemary, Chilli flakes and season with Salt & Pepper.
(3) Fold the foil over and seal the meat in a pouch.
(4) Roast at 160c for about 30 minutes until cooked. Don't over cook as the meat will dry out.
We served ours with seasonal vegetables, Yorkshire Pudding and lots of gravy.
- Details
- Written by Tony Carson
- Category: Recipes
OK we've wandered off the path of tradition a little. But these are really really good!
Ingredients:-
2 Onion roughly chopped
1 Beetroot, pealed and cut into fine straws
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
1 tsp ground Cloves
Chopped Chillies
½ tsp Turmeric
Salt
Oil to fry
Method:-
(1) Mix all the ingredients into a batter in a bowl.
(2) Heat a deep fat fryer to 180c.
(3) Fly until golden brown.
They cost next to nothing and a really filling. Great with a curry, but equally good with a casserole.
- Details
- Written by Tony Carson
- Category: Recipes
Although we often resort of using the supermarkets it's probably not the best move, budget wise. Shop locally is a well know phrase. I was in the middle of York on Monday and bought enough veg for the week and a fresh Rabbit for less than £8. Even if it had been the supermarket “Wonky” veg it would have been considerably more than this and they certainly don't have fresh local Rabbit available. Another bonus is that the Veg from the market is notably fresher, we can't buy root veg in advance from the supermarket, a draw full of Carrot slime is wasteful and really not nice.....
So you've got a fresh Rabbit, an ex-butcher, a chef and a shed load of vegetables. What do you make?
It had to be Rabbit Casserole really!
Ingredients:-
1 small Rabbit cut into pieces. (There are three obvious “Joints” on a Rabbit, front, loin and rear. But you can use kitchen scissors to cut these front to back to make the Rabbit fit into the pot if you wish.)
1 Onion, sliced
1 Carrot cut into large batons
2 Potatoes, cubed
An equal amount of Swede as Potato, cubed
1 Pint of Stock with added Cornflour
A slug of Fish Sauce
A slug of Worcester Sauce
Onion Salt
Garlic Salt
Chilli flakes
Salt & Pepper
Rosemary
Basil
Mushrooms, quartered
Oil
Method:-
(1) Coat the Rabbit in a little Oil and season with Salt, herbs and spices.
(2) In the slow cooker (or casserole dish if you are using the oven) layer the Potatoes and vegetables then add the Rabbit.
(3) Pour over the Stock.
(4) Allow to simmer gently for 4+ hours.
(5) Add the Mushrooms after about 3 hours and season to taste.
We had home made Onion and Beetroot Bhajis with ours and dressed the casserole with fried Beetroot tops to add a bit of colour.
- Details
- Written by Tony Carson
- Category: Recipes
We had some spice packs given a while ago. The Thai Green Curry was the last to survive in the cupboard. We also had ½ a small cooked Chicken which was just asking to trundle to Thailand! We're not keen on Coconut Milk so we just used semi skimmed Milk. All in all this recipe far from traditional, but it was good.
Ingredients:-
½ cooked Chicken chopped into bite sized pieces
2 cloves of Garlic, minced
1 Onion, sliced
1 piece of Lemon Grass, sliced (From our spice pack)
A small piece of fresh Ginger, minced
2 tbsp Green Pesto
2 Lime Leaves (From our spice pack)
500ml Chicken Stock
200ml Milk / Coconut Milk
Coriander, roughly chopped
Lime juice / Black Lime powder
Soy Sauce, splash (Gluten Free in our case)
Fish Sauce, splash
2 tsp Sugar
A handful of Mushrooms, sliced
2 small Potatoes, peeled and quartered
Green vegetables of your choice (Cabbage, courgettes, peppers etc.)
Red Cabbage, sliced
Rice
Turmeric
Oil
Salt and Pepper to season
Method:-
(1) Sauté the Garlic in oil for 30 seconds and add the Onion and sauté until the Onion is translucent.
(2) Add the Lemon Grass and Ginger and stir in.
(3) Add Pesto and Lime Leaves.
(4) Add the Chicken Stock and allow to simmer for 2 minutes.
(5) Add the Milk / Coconut Milk and simmer for a few more minutes.
(6) Add the Coriander and Lime Juice (Or Black Lime powder in our case)
(7) Add the Soy Sauce and Fish Sauce and bring to the boil.
(8) Reduce the heat to a simmer and add the Sugar.
(9) Add the Potatoes and simmer for 10 minutes until they have softened.
(10) Add the green vegetables, cooked Chicken and Mushrooms.
(11) Season to taste.
We served ours on a bed of boiled rice coloured with a little Turmeric and dressed with deep fried Red Cabbage to add a bit of colour.
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