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Caper Battered King Prawns
We’d planned a simple cold salad for yesterday after I finished dragging a heavy bike around York. But temptation got the better of me and I bought a pack of raw King Prawns to go with it. Now normally we’d make a Caper dip to go with battered Prawns, but maybe the heat got to me?
Here was my logic:-
The astringency of Capers works really well with Seafood. King Prawns remain tender when you batter them because the batter stops the moisture from frying out of them. So cut out the middle man and just add the Capers to the batter.
Ingredients:-
250g of raw shelled King Prawns
½ a small jar of drained Capers
50/50 mix of Gram Flour and Cornflour to make the batter base
Salt & fresh ground Black Pepper to season
¼ of a Tsp of Asafoetida
½ a Tsp of Turmeric for colour
Soda Water
½ a Tsp of Baking Powder
Method:-
(1) Heat a fryer to 160c.
(2) Mix the batter with enough Soda Water to make a very sticky batter.
(3) Coat the Prawns individually making sure that the Capers stick.
(4) Fry in small batches until the are golden brown.
(5) Set aside to drain.
Drizzle with Tonkatsu Sauce if you wish?
Strangely morish as these were and certainly not unpleasant, there was something missing. We could taste the Capers in the Batter and the Prawns were succulent. But somehow it didn’t quite pull together as I would have liked. Maybe I’ll swap the Salt for Garlic Salt next time?
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- Written by Tony Carson
- Category: Recipes
Strictly speaking we broke our self imposed £4 a day budget, but we will be snacking on burger all day today as well! This was a bit of fun and you would probably not really want everything Sue added. But if you do go for it!
Monster (Gluten Free) Burger Bun.
Ingredients:-
240g Plain (GF) flour
2 tsp Baking powder
½ tsp Salt
240ml Milk
4 tbls Mayonnaise
Chilli flakes
Garlic Salt
Onion Salt
Grated Italian style Cheese
Mixed herbs
Method:-
(1) Mix all the dough ingredients in a bowl.
(2) Pre heat the oven to 200c
(3) Cook at 200c in a deep sided large bun tray for 20 minutes.
(4) Allow to cool on a wire stand.
Monster Burger.
Ingredients:-
500g minced Beef
Chilli flakes
2 cloves of Garlic grated
Onion salt
Paprika
Black Pepper
To dress Ingredients:-
Iceberg Lettuce chopped
Tomatoes sliced
Red Onion sliced
Mayonnaise
Mushrooms sliced
Chorizo sliced
Edam Cheese slices
Onion Rings:-
Ingredients:-
Batter mix (We use Gluten free)
1 large white Onion sliced
Method:-
(1) Rub the Onion in the dry batter mix.
(2) Add the required liquid ingredients and mix your batter.
(3) Coat the Onion Rings in the batter in manageable numbers and deep fry.
(4) Remove and lay on kitchen roll to drain.
Method and assembly:-
(1) Cut the bun in half horizontally.
(2) Mix all the burger ingredients and form 4 large burgers by hand.
(3) Gently fry the burgers turning regularly until they are cooked through but avoid over cooking as they will dry out.
(4) Fry the Mushrooms, Red Onion and Chorizo
(5) Grill the bun with the outside up until lightly browned.
(6) Spread Mayonnaise on the bottom of the bun.
(7) Add layers of Lettuce, Sliced Red Onion and finally sliced Tomatoes
(8) Add you burgers
(9) Add the fried Mushrooms, Red Onion and Chorizo
(10) Add slices of Cheese to cover.
(11) Place the bun lid on top.
(12) Drive a knife or wooden burger skewer through and place your Onion Rings over it.
We served outs with hand cut chips, Celeriac Coleslaw and Tomato sauce to dip.
- Details
- Written by Tony Carson
- Category: Recipes
There are no hard and fast rules to Sausage Rolls, you could even make them with minced Beef and call them Australian Snag Rolls if you liked. But this was my attempt at Cheese and Chilli Sausage Rolls. (We used to make 80 to 120 of these a day when I working in the butchers shop and they always sold out by lunchtime!)
Ingredients:-
500g Pork mince
150g Grated Cheese
Chilli flakes
Salt to season
1 egg, battered to glaze
Pre rolls puff pasty
Method:-
(1) Mix the grated cheese, mince, salt and Chilli flakes in a bowl.
(2) Lay the pastry out and stuff with the meat mixture.
(3) Brush with battered egg.
(4) Cool on parchment in the oven at 180c for 30 minute or until the pasty is golden brown and the meat is cooled in the middle.
Enjoy!
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- Written by Tony Carson
- Category: Recipes
Pork is the cheapest meat weight for weight at the moment. Ribs and other cheap cuts are even better. A whole side of ribs for a little over £3? Why not.
Ingredients:-
For the marinade.
2 cloves of Garlic grated
Chilli flakes
Smoked Paprika
Salt & pepper
Oil
Soy Sauce
Method:-
(1) Mix all the marinade ingredients and dress the ribs.
(2) Allow to marinade in the fridge for a couple of hours.
(3) Roast at 150c for 1 hour.
We had Potato wedges and homemade Celeriac Coleslaw with ours.
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- Written by Tony Carson
- Category: Recipes
Cheats because we didn't have 4 hours to spare so Sue accelerated the cooking time – see below.... We raided the local Polish Deli and happened across some Kielbasa Jalowcowa which is a type of Polish sausage, usually served as a cold cut. It is made from cuts of lean pork seasoned with pepper, allspice, coriander, and garlic, packed into large casings, and smoked.
Ingredients:-
2 Potatoes pealed, cubed
2 Carrots sliced
¼ of a Swede pealed, cubed
½ a Celeriac pealed, cubed
1 handful of Mushrooms sliced
¼ of a white Cabbage sliced
4 Polish smoked Sausages
1 tin of chopped tomatoes
½ a tube of Tomato purée
1 Red Onion sliced
1 White Onion sliced
Seasoning:-
Mixed herbs
Paprika
Chilli flakes
Garlic salt
Black Pepper
2 cloves of Garlic minced
Method:-
(1) Parboil all the vegetables in salted water.
(2) Place the vegetables in a casserole dish and reserve the salted water.
(3) Add the Onions to the water and season with the Herbs, Garlic salt.
(4) Add the tinned Tomatoes and Tomato Purée and add the mushrooms
(5) Add the Sausage and simmer for 20 minutes or until the sauce has thickened.
(6) Pour the sauce over the vegetables.
(7) Cover with foil and bake for 1 hour at 180c.
(8) Remove the foil for the last 20 minutes.
We served our casserole with Herby Garlic Bread and it was a real 'Winter Warmer' for a cold evening.
- Details
- Written by Tony Carson
- Category: Recipes
OK Scotch Eggs are a bit fiddly to do at home, But hayho. We're good for a challenge, so we decided to see if we could get Chilli into the yoke as well!
Ingredients:-
(Per person)
1 Gluten free Sausage, skinned
1 egg
Herbs and spices to your liking to add to the Sausage meat
Gluten free Bread crumbs, again add herbs and spices as you wish
1 egg beaten
Chilli flakes
Method:-
(1) Boil your egg(s) until very soft and remove into cold water.
(2) Go to the shop and buy a lolly pop! The stick make a great tool....
(3) While your eggs cool mix the herbs into your Sausage meat and Bread crumbs to taste.
(4) Cut the lolly pop off the stick.
(5) Very carefully remove the shell from the egg.
(6) Use the plastic stick from your Lolly Pop to make a hole in the side of the egg down to the soft yoke.
(7) Poke your Chilli flakes into the centre of the egg.
(8) Heat the oven to 160c and a fryer to 160c
(9) Coat the egg in Sausage meat by hand.
(10) Roll in your beaten egg.
(11) Coat in Bread crumbs.
(12) Roll in egg again and e-coat in Bread crumbs.
(13) Place in the oven for 20 minutes on parchment paper.
(14) Remove the oven and fry until the coating is golden brown.
(15) Enjoy the Chilli hit!
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