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Mung Bean and Ox Heart Casserole

Mung Bean and Ox Heart Casserole

Ox Heart is really not a cut of meat we would generally even think about. But in yellow sticker land this pack was 33p and there’s nothing that we’ve not been able to make a good meal from with a bit of planning and time. Although it is spring now this Casserole would make a very tasty ‘Winter Warmer’ and would easily feed a family of four for less than £2 – Which even by our standards is pretty good going…...

Ingredients:-

425g Chopped Ox Heart
Plain Flour
Salt & Pepper
Onion Salt
Cayenne Pepper
Turmeric
Basil
Coriander
Mustard Powder
100g Mung Beans
½ a Leak, sliced
1 Carrot, cut into batons
2 Potatoes, quartered with the skins on
1/3 of a small Swede, pealed and cubed
2 Shallots, pealed and halved
1 Stock cube
A Squirt of Tomato Puree
A Slug of Tomato Ketchup
2 Bay Leaves
Oil to fry

Method:-

(1) Soak the Mung Beans in salted water for at least 3 hours.
(2) Mix the Salt & Pepper, Onion Salt, Cayenne Pepper, Turmeric, Basil, Coriander, Mustard Powder – into the Flour in a large bowl.
(3) Coat the Ox Heart in the seasoned flour and fry to brown slightly on all sides. Set aside.
(4) Dissolve the Stock in 1l of water.
(5) Drain and rinse the Muck Beans.
(6) Layer the Mung Beans, Vegetables and Heart in a casserole or slow cooker.
(7) Add the stock so that everything is submerged.
(8) Cook on a moderate heat for a good 4 hours in the oven or a slow cooker, stirring and adding water occasionally if it gets too thick.

Serve with Sage and Onion dumplings for a good “Hearty” meal (Sorry pun intended!). For a total cost of less than £2 we have enough Casserole for at least four good sized portions.

 

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Toyug kebabs (Azeri sour Chicken skewers) recipe
 
Around the world for £4 - A is for Azerbaijan
 
“Azeri chicken skewer is the souring agent, such as lemon juice or vinegar in the marinade. It seasons the dish and also tenderises the meat.”
 
We've modified this traditional recipe to suit the budget and ingredients we can find locally, so here goes.
 
Ingredients:-
 
3 Chicken breasts, cut into cubes
2 tbsp oil
2 lemons juiced
1 small Onion, roughly chopped
1½ tsp salt
½ tsp black pepper
1 pinch of sugar
Skewers (we don't have them so we just lined the Chicken up in a tray under the grill)
 
Dressing:-
 
1 red onion, cut into thin rings
½ cup finely shredded shredded Flat Leaf Parsley
1 tsp Sumac
Lemon wedges
Wine Wine vinegar
 
Method:-
 
(1) Combine the cubed Chicken, Oil, Lemon juice, Onion, Salt, Pepper and Sugar in a  bowl and marinate covered for at least 2 hours.
(2) Thread the Chicken onto skewers. (Or just link up in the grill tray) Grill and transfer to a large serving plate.
(3) Drizzle the dressing over and serve.
 
We had ours with sweetened Potato wedges and a dressed salad.

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Beef Korfa recipe

 

We had some frozen Turkey Thigh curry in the freezer and about 150g of frozen  minced Beef which was left from an 800g value pack. So we though we might have a go at Kofta and Sue's Onion Bhajis. Add a bit of rice and some shop bought poppadoms and you've got a pretty convincing fakeaway, as they call them!
 
The previous recipes are here:-  (They open in a new window so you can flip back and forth)
 
 
 
Ingredients:-
 
150g minced beef
1tsp Turmeric
1tsp Garlic salt
1tsp Mint
1tsp Chilli flakes
a little oil to fry
 
Method:-
 
(1) Mix all the ingredients and allow to infuse in the fridge for an hour.
(2) Form into sausage shape by hand
(3) Fry in a little oil turning so the Kofta are browned on all sides.
 
Serve as a starter alone or with a curry, it's entirely up to you.

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Vietnamese Style Caramelized Chicken with Glass Noodles recipe
 
(Yes we have hidden Sprouts – it's Christmas after all!)
 
Vietnamese Style Caramelized Chicken with Glass Noodles recipeFor the Chicken marinade
 
Ingredients:-
 
6 tbsp Soy Sauce
4 tbsp Fish Sauce
1 tbsp grated Ginger
1 ½ Lemons juiced
175g soft brown Sugar
2 red Chillies finely chopped
 
Method:-
 
(1) Add all the ingredients to a saucepan.
(2) Heat gently stirring well to prevent the sugar burning.
(3) Simmer until you have a syrup.
(4) Set aside.
 
Roasting ingredients:-
 
1 small Chicken
6 dried Bullet Chillies
Cracked Black Pepper
A dash of Oil
½ Lemon
3 cloves of Garlic
 
Method:-
 
(1) Place the ½ lemon and Garlic cloves in the cavity of the Chicken.
(2) Pour a small amount of oil over the Chicken and season with the cracked Black Pepper.
(3) Pierce the skin of the Chicken three times through each breast and insert the dried Chillies. If you cut the stem end of the Chillies and squeeze gently the seeds will fall into the meat.
(4) Spread half of the marinade over the skin of the Chicken. Keeping the remainder on one side.
(5) Heat the oven to 180c and roast for about an hour or until the juices run clear if you spike the thickest part of the thigh. Don't over cook as you want the meat to hold together in the stir-fry.
(6) Set aside.
 
Stir-Fry:-
 
You can choose your own combination but as this was our Christmas meal we added de-constructed Sprouts for a bit of fun!
 
Ingredients:-
 
4 outer leaves of a Savoy Cabbage
8 Sprouts. Strip the leaves and break up the centres (Yes Sue is a little insane!)
3 small Carrots
2 medium Onions
 
Method:-
 
(1) Drain the cooking juices from the Chicken.
(2) Cut as much meat from the Chicken as you require into medium sized chunks. Not too small or it will break down when you fry it. You can remove the skin if you wish.
(3) Finely chop all the vegetable ingredients. Set aside 2 leaves of the Savoy. You are going to deep fry these.
(4) Heat a large frying pan or Wok.
(5) Depending on whether you are serving with rice or noodles add them to boiling salted water and boil until ready. Drain and cover.
(6) Heat your deep fat fryer.
(7) Add the vegetables to the Chicken cooking juices when the frying pan / Wok is smoking hot and fry until tender.
(8) Add the Chicken at the end and turn everything so the Chicken is heated and coated in the frying broth.
(9) Fry the 2 remaining sliced Savoy leaves until crispy and drain.
 
To serve place your noodles or rice on the plates. Add the stir-fry and dress with the deep fried Savoy leaves and a sprinkling of Coriander if you wish. We have also found by experiment that Glass Noodles behave like Prawn Crackers if you break them up and deep fry them. Warm the remainder of the syrup and put it in a bowl. This can be drizzled over the plated dish and also used as a dip.
 

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Deep fried Garlic Chilli Pork strips

 

There are quite a few far eastern student at the University of York campus just up the road from us. This is great news as a micro economy has developed with several Chinese supermarkets within walking distance. The Garlic Chilli Sauce was a bit of a novelty buy at £1.29 but it doesn't take any prisoners! It does however work really well as a marinade.
 
Ingredients:-
 
Pork loin steaks, cut into strips
1 tbs Chinese Garlic Chilli Sauce 
Plain flour
 
Method:-
 
Marinade the Pork in the Garlic Chilli Sauce for half an hour, making sure it is evenly coated
Add the flour and stir so it sticks and coats all the outside
Fry in a deep fat fryer in batches at 180c until golden brown
 
We served ours with a stir fry and rice noodles. 

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Onion Bhajis recipe

We actually cooked far too much Turkey curry on Tuesday so we had left overs yesterday. With a addition of a fresh batch of  Onion Bhajis

Onion Bhajis recipe:-
 
Ingredients:-
 
2 Onion roughly chopped
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
Chopped Chillies
½ tsp Turmeric
Salt
Oil to fry
 
Method:-
 
(1) Mix all the ingredients into a batter in a bowl.
(2) Add sufficient oil to a large pan for the Bhajis to float and heat.
(3) Fly on both sides until golden brown.
  1. Turkey Thigh Jalfrezi Curry with Home Made Onion Bhajis recipe
  2. Celeriac – A seasonal Unsung Hero
  3. Chilli Pork Hock Casserole recipe
  4. Moules Marinière recipe

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