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Winter Veg

Winter Veg

We tend to get stuck in a loop with vegetables for some reason. Peas, Red Cabbage and spuds seem to have become our “Go-To” choice recently. So we thought we’d have a bit of a change yesterday. Although the Spuds are still there….

Because of the global supply network, be it a good or (more probably) bad thing the majority of regularly used vegetables are available all year round in the supermarkets and local retailers. But if you buy seasonal veg you will notice that they tend to be UK grown more often than not. This has to be a good thing surely?

So last nights veg was:-

Boiled Cabbage
Roast Parsnips
Roast Potatoes
Cauliflower

All UK grown and with a bit of slow roast Pork shoulder and home made gravy it was a meal your granny would have been proud of on a very cost effective budget.

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Southern Style Fried / Baked Chicken recipeIt's a long time since we had Southern Style Chicken. Clearly in the tent a deep fat fryer wasn't an option. In the hostel we weren't allowed to use one and I killed our old one by accident but that's another story!
 
This recipe works either baked in the oven for the slightly healthier version or deep fried.
 
Ingredients:-
 
2 Chicken breasts
1 tub of Buttermilk
Plain (Gluten free if you wish) Flour for the deep fried version
1 bag of salted Tortilla chips for the oven roasted version
Chilli flakes
Garlic Salt
Hot Paprika powder
Mixed herbs
Salt and Pepper
 
Method:-
 
(1) Cut the Chicken into strips.
(2) Place in a bowl in the Buttermilk and refrigerate for a least 2 hours.
(3) Smash the Tortilla chips into crumbs for the oven roasted version.
(4) Season the Tortilla chip crumbs or flour with the remaining ingredients.
(5) Coat the chicken in either the seasoned Tortilla chips or flour.
(6) Deep fry or roast at 180c until golden brown
 
We served ours with hand cut chips, home made Coleslaw and Chilli Tomato Ketchup.

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Lacto Fermented / Pickled Gherkin - Another classic?These little chaps cost us the hideous sum of £0.69 from our local Polish shop.

2 big jars and a smaller one with Onion.

The basic reipe for the Lacto Fermented brine is here:-

http://www.eatwellonuc.org.uk/index.php/recipes/6-lacto-fermented-vegetables

But really if you have it left over and the you have a bit of salt, all is good!

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Davy Jones' Locker recipeWe were a bit late for Seafood Week - Sorry. But here is our dinner from last night:-

 

 

Ingredients:-
 
1 Pack of mixed cooked Sea Food (Ours was 400g)
Rice Noodles
White Sauce
Italian Style grated Cheese
Chopped Spring Onion to garnish if you like
Salt
Pepper 
Chilli flakes
 
 
White Sauce Ingredients:-
 
Margarine
Flour
Milk
Salt & Pepper
 
Method - For the White Sauce:-
 
Melt the margarine in a pan.
Add the Flour and mix over a low heat into you have a smooth paste.
Gradually add the Milk a little at a time mixing constantly, until you have a runny constancy.
Season with a little Salt and Pepper
 Add extra milk if the sauce is too stiff and mix thoroughly.
 
Dish Method:-
 
(1) Add the mixed Seafood to the heated White Sauce and season with Salt, Pepper and Chilli flakes.
(2) Boil a pan of water and add your Rice Noodles.
(3) Remove from heat and allow to soften.
(4) Plate the Noodles with tongs, add the White Sauce and Sea Food mix above.
(5) Garnish with Italian Style grated Cheese and Spring Onions.

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Pasta Bolognese(Please excuse the pink plate – it's not in support of Cancer awareness although that is a very worthy cause. We were living in the tent when this picture was taken and using plastic picnic plates!)
 
Pasta Bolognese is a staple in these parts. Mince is often on offer and it's relatively quick, easy and vary tasty.
 
Ingredients:-
 
500g on minced Beef (Beef & Pork mince is as good and costs less)
1 large Onion, chopped
Salt, pepper and Onion Salt to season
2 cloves of Garlic, crushed
½ a tube of Tomato Purée
1 tin of chopped Tomatoes
1 tsp of mixed Herbs
1 tsp of Oregano
2 Bay leaves
Italian style grated Cheese
Pasta of your choice
Oil to fry
 
Method:-
 
(1) Fry the Onion in a little oil until soft.
(2) Add the mince and gentry brown.
(3) Season with Salt, Pepper and Onion salt.
(4) Add the crushed Garlic.
(5) Add the tinned Tomatoes and Tomato Purée and simmer for about 10 minutes.
(6) Add a little water if the sauce seems too thick.
(7) Add the mixed herbs, Oregano and Bay leaves and simmer for a further 30 minutes
(8) Boil your pasta and drain once it is cooked to your liking.
(9) Serve the sauce over the pasta and sprinkle with grated Italian style Cheese. 
 

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Chicken, Chorizo & Leek Pie recipeAs is usually the case when we have a Chicken, we had left-overs. We've done Curry dishes. We've done Pasta dishes. So we thought a Pie was in order!

 

Ingredients:-

  • Cooked Chicken, cubed
  • ½ a stick of Chorizo, cubed
  • 1 Onion, chopped
  • 1 Leek, cut into rings
  • 1 Carrot, diced
  • A handful of button Mushrooms, sliced
  • Oil and margarine to sauté
  • 1 Clove of Garlic, grated
  • Salt & Pepper
  • Chicken stock. Either DIY stock or from a stock cube
  • Italian style grated Cheese
  • Pre-rolled puff Pastry

 

White Sauce Ingredients:-

  • Margarine
  • Flour
  • Milk
  • Salt & Pepper

 

Method:-

 

For the White Sauce:-

  1. Melt the margarine in a pan.
  2. Add the Flour and mix over a low heat into you have a smooth paste.
  3. Gradually add the Milk a little at a time mixing constantly, until you have a runny constancy.
  4. Season with a little Salt and Pepper
  5.  Add extra milk if the sauce is too stiff and mix thoroughly.

 

Build your Pie:-

  1. Sauté the Vegetables and Chicken in a frying pan with the Oil and Margarine.
  2. Add the Chicken Stock,add the gated Garlic and simmer for 15 minutes.
  3. Add the Vegetables and Chicken to the White Sauce in a large pan and mix well.
  4. Add the Italian style grated Cheese.
  5. Move the Pie filling to a Pie dish and cover with the pastry. Glaze with a beaten egg if you wish.
  6. Cook in the oven at 180C until the pastry is golden brown.
  1. Pickled Beetroot
  2. Spachcock Chicken?
  3. Gluten free DIY Bread Buns
  4. Mackerel & Chickpea Risotto

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