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Nori Rolls

Nori Rolls

It’s a while since we did one of our Vegetarian Alphabet recipes. We were up to “N” so we thought we’d have a play with Nori Rolls. We’ve not got the Japanese presentation skills, but these were really tasty.

Ingredients:-

Nori Sheets
Rice Noodles
Hot Chilli Sauce
Soy Sauce
4 Mushrooms, finely sliced
Garlic Powder
Spinach , blanched for 30 seconds
1 Carrot, finely sliced
½ Red Pepper, finely sliced
2 Shallots, finely sliced
Sticky Rice
White Wine Vinegar
Sugar
Dried Coriander
Oil
Margarine

Method:-

(1) Stir fry the Shallots, Mushrooms, Peppers and Garlic Powder in a little Oil, Margarine & Soy Sauce – Until softened.
(2) Boil the rice until it is cooked and has released it’s starch – Set aside to cool and drain.
(3) Stir a little Vinegar, a pinch of Sugar and Coriander into the Rice.
(4) Blanch the Spinach leaves for 30 seconds and lay on kitchen roll.
(5) Slightly heat the Nori sheets over a flame.
(6) Heat the Hot Sauce in a pan.
(7) Brush each Nori sheet with Hot Sauce.
(8) Form a layer over ¾ of each Nori sheet with the Spinach leaves.
(9) Form a thin Sausage shape of Rice and lay in the middle of each Nori sheet.
(10) Add a layer of the softened Vegetables.
(11)  Roll each Nori sheet and stick the overlap with the Hot Sauce.

We boiled the Noodles with the remaining Vegetable filling and a little of the Hot Sauce to make a bed.
 

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Sweet & Soup Pork Ribs with Pomegranate Molasses, eat well on universal credit

We had quite a bit of  Pomegranate left from the night before in the fridge. So waste-not-want-not and all that…...

Marinade Ingredients:-

500g of Pork Ribs
500ml of  Pomegranate Juice
Water to cover the Ribs

Sauce Ingredients:-

120ml of Pomegranate Molasses
2 Tbsp of Brown Sugar
2 Tbsp of Brown Sauce
2 Tbsp of Tomato Sauce
1 Tbsp of Red Wine Vinegar
1 Tbsp of Worcestershire Sauce
½ Tsp of Grated Ginger
1 Tsp of Cumin
1 Tsp of Cumin Seeds

Method:-

(1) Pour the Pomegranate Juice over the Ribs with enough water to cover entirely.
(2) Cover with foil and cook for 2 hours in a pre-heated over at 160c.
(3) Turn half way through.
(4) Add all the Sauce ingredients to a pan and gently simmer until it thickens.
(5) Drain the Ribs and coat in the Sauce.
(6) In an over proof dish place in a pre-heated oven at 200c for a further 20 minutes, bashing occasionally.

We served ours with a fresh salad and twice fried Chips. Really tasty!

 

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Welsh Seafood Frittata, eat well on universal credit

OK so a Frittata isn’t really Welsh, but if you don’t tell them, we won’t…..

Ingredients:-

200g of pre-cooked Octopus Tentacles
200g of pre-cooked Prawns
1 Jar of Cockles, drained
½ an Onion, finely diced
1 Spring Onion, sliced
4 Mushrooms, sliced
2 Medium Potatoes, sliced
2 Cloves of Garlic, minced
100g of Laverbread
4 Eggs, beaten
200ml of Milk (Lactose free for us)
2 Tbsp of Ground Cashew Nuts
Oil to fry
Salt & Pepper to season
1 Tsp of Mixed Herbs
50g of Lactose free Cheese, grated
Bolito flakes to Garnish

Method:-

(1) Par Boil the Potatoes and set aside to cool.
(2) In a large frying pan on a medium heat add a little Oil and fry the Onions until softened.
(3) Add the Garlic and fry for a further minute.
(4) Add the Mushrooms and Spring Onion & season with Salt & Pepper.
(5) Add the cooled Potatoes and fry for a few minutes.
(6) Add the Ground Cashew Nuts to the Milk along with a little of the Mixed Herbs.
(7) Whisk until combined.
(8) Add the Egg and whisk until combined.
(9) Pour the mixture into the frying pan and cook for a few minutes until half set.
(10) Add the Octopus Tentacles, Cockles, Prawns and Laverbread.
(11) Continue to cook until set.
(12) Add the Cheese and place under the grill until the Cheese melts.
(13) Garnish with Bonito Flakes and serve.

For a totally made up recipe this was outstanding. Maybe not traditional, yet…..

 

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Bacon wrapped Chicken with Honey Glaze recipe, eat well on universal credit

A bit of Bacon which needed using up and a couple of discount Chicken Breasts we the inspiration for this recipe and it was really good. Bacon and sweetness always work well together.

Ingredients:-

2 Chicken Breasts
4 Slices of Bacon
20g of Brown Sugar
1 tsp of Smoked Paprika
½ tsp of Garlic Powder
¼ tsp of Onion Salt
Salt & Pepper to season
1 Tbsp of Honey
A drizzle of Olive Oil
Fresh Parsley to garnish

Method:-

(1) Combine the Brown Sugar, Smoked Paprika, Garlic Powder, Onion Powder, Salt and Pepper.
(2) Rub half of the mix into the Chicken Breasts.
(3) Wrap 2 rashers of Bacon around each Breast.
(4) Rub the remaining season mix over the Bacon.
(5) Drizzle with Olive Oil and cook at 150c for 30 minutes or until the Chicken is cooked.
(6) Remove from the oven and drizzle the Honey over the Bacon.
(7) Place under a pre-heated grill and cook until the Honey has been absorbed and the Bacon is crisp.

We served ours with Potato wedges and Corn on the Cob. 

 

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Slow Roast shoulder of Lamb with Pomegranate Molasses

Lamb is a bit of a treat for us. This managers offer made our lump of shoulder just about affordable at a little short of £4. The same sized piece is over £13 today! So Lamb calls for something a bit special, by way of a recipe…..

Ingredients:-

500g of Lamb Shoulder
100ml of Pomegranate Molasses
100ml of Water
2 Onions, thickly sliced
3 Cloves of Garlic, finely sliced
Salt & Pepper to season

Method:-

(1) Cut slits in the Lamb and insert some of the sliced Garlic.
(2) Pour over 50ml of the Pomegranate Molasses and allow to marinade in the fridge for 2 hours.
(3) Place the Onions and remaining Garlic in an oven proof dish and pre-heat the oven to 150c.
(4) Sit the Lamb on top.
(5) Season with Salt & Pepper and pour over the remaining Pomegranate Molasses, rubbing it into the Lamb.
(6) Add the Water and cover.
(7) Cook for 2 ½ hours.
(8) Remove the Lamb and set aside.
(9) Skim the fat from the surface and add the juices to a large pan.
(10) Allow to simmer and then return the Lamb.
(11) Add more Pomegranate Molasses to taste.
(12) Simmer until the sauce thickens.
(13) Remove and shred the Lamb, removing the bones.
(14) Return the meat to the sauce and stir well.

We served ours with Mint & Pomegranate Rice, a Pomegranate and Mayonnaise dressing, over Sour Dough Crostini. 

 

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Bits of Pig Casserole I intentionally bought the least promising bits of Pork. Two Trotters and a Shank. When I was in the Butchers the Shanks were put in boiling bags in the Ham Boiler overnight and sold on the hot counter, but the ‘Running Gear’ as Geoffrey called them invariably went in the Bone & Fat bin outside. This was emptied every couple of weeks and taken away for rendering. So can you make anything good from these scraggly bits of meat in the slow cooker? Oh yes you can! Ingredients for the Casserole:- 2 Pigs Trotters 1 Pork Shank 1 Large Onion, roughly sliced 1 Tin of Kidney Beans 1 Tin of White Beans, whatever you have 1 Tin of Chopped Tomatoes ½ a Tube of Tomato Puree 1 Stock Cube / Stock Pot Salt & Pepper to season 1 Tsp of Chilli Flakes Cider, as cheap as you can get. 1 Tsp of Marmite (We use the Morrisons own brand as it is Gluten free) Method:- (1) Bung everything in the Slow Cooker on high. (2) Add enough Cider to cover everything. (3) After 4 hours push the meat down if it has floated to the top and give everything a good stir. (4) After another 4 hours remove the meat. (5) With a fort and reasonably sharp knife strip the meat from the bones and skin (These were a real threat for our Foxes). (6) Return the meat to the slow cooker and stir well. We served this over Garlic Mashed Potatoes and garnished it with sautéed Spinach. This would easily have fed a family of 4 and was actually really tasty.

I intentionally bought the least promising bits of Pork. Two Trotters and a Shank. When I was in the Butchers the Shanks were put in boiling bags in the Ham Boiler overnight and sold on the hot counter, but the ‘Running Gear’ as Geoffrey called them invariably went in the Bone & Fat bin outside. This was emptied every couple of weeks and taken away for rendering.

So can you make anything good from these scraggly bits of meat in the slow cooker? Oh yes you can!

Ingredients for the Casserole:-

2 Pigs Trotters
1 Pork Shank
1 Large Onion, roughly sliced
1 Tin of  Kidney Beans    
1 Tin of White Beans, whatever you have
1 Tin of Chopped Tomatoes
½ a Tube of Tomato Puree
1 Stock Cube / Stock Pot
Salt & Pepper to season
1 Tsp of Chilli Flakes
Cider, as cheap as you can get.
1 Tsp of Marmite (We use the Morrisons own brand as it is Gluten free)

Method:-

(1) Bung everything in the Slow Cooker on high.
(2) Add enough Cider to cover everything.
(3) After 4 hours push the meat down if it has floated to the top and give everything a good stir.
(4) After another 4 hours remove the meat.
(5) With a fort and reasonably sharp knife strip the meat from the bones and skin (These were a real threat for our Foxes).
(6) Return the meat to the slow cooker and stir well.

We served this over Garlic Mashed Potatoes and garnished it with sautéed Spinach. This would easily have fed a family of 4 and was actually really tasty.

 

  1. Welsh inspired Pasta
  2. Onion & Leek Bhaji
  3. Welsh Lamb Burger
  4. Laver Cakes

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