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Thai Beef Salad
This was actually a Sirloin Steak which I cut the Paddywhack from. Old butchery skills, but nobody wants that bit of gristle in their salad! It cost £3.49, but we had everything else in store which had been budgeted for in other recipes. So I declare this little summery feast “In Budget”. Carrying forward left-overs isn’t really cheating. It’s part of the way we minimize waste and choose what we’ll eat on a daily basis.
Ingredients:-
Dressing:-
2 Birds Eye Chillies, finely diced
2 Garlic cloves, minced
1 Tbsp of Coriander stems, finely chopped
2 Tsp of Sugar
2 Tbsp of Fish Sauce
3 Tbsp of Lime Juice
1 Tsp of Sesame Oil
1 Lemon Grass, finely chopped
Salt
Steak:-
A Sirloin Steak, with the tough bit of sinew cut off ( Paddywhack as we called it in the butchers)
1 Tbsp of Oil to fry
Salt and fresh ground Pepper to season
Salad:-
Mixed Lettuce Leaves
8 Cherry Tomatoes, halved
1 Red Onion, finely sliced
1/2 A Cucumber, cut lengthways and rolled
A Handful of Coriander leaved, chopped
A Handful of Mint leaves, chopped
To Garnish:-
A handful of Peanuts, chopped
Chopped Mint & Coriander leaves
1 Shallot, finely sliced and fried until crispy
Method:-
(1) Blend the Coriander stems, Chilli, Garlic Salt and Lemongrass until you have a smooth paste. We actually used our Pestle and Mortar .
(2) Set aside.
(3) Oil and Season the Steak and allow to sit at room temperature for 10 minutes.
(4) Fry over a high heat until seared on both sides, but still pink in the middle.
(5) Set aside to rest.
(6) Combine the salad ingredients and add to bowls.
(7) To the paste (1 above) add the Sugar, Fish Sauce, Lime Juice and Sesame Oil. Mix will.
(8) Slice the Steak into 5mm strips and arrange over the Salad.
(9) Pour over the dressing (7 above).
(10) Garnish with Mint, Coriander and copped Peanuts.
(11) Sprinkle the fried Shallot over the top.
The Fish Sauce and Sesame Oil combination in this dish really worked. The recipe sounds complicated, but it’s really not.
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- Written by Tony Carson
- Category: Recipes
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…..
- Details
- Written by Tony Carson
- Category: Recipes
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.
- Details
- Written by Tony Carson
- Category: Recipes
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.
- Details
- Written by Tony Carson
- Category: Recipes
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.
- Details
- Written by Tony Carson
- Category: Recipes
Usually I try to find a translation for a bit of humour. But The Welsh have not adopted the word ‘Pasta’ at all it seems. I’d suggest ‘Pastaio’, it might work?!
Ingredients:-
400g of Chicken Fillets, cut into strips
1 Leek the while part only, cut into strips
4 Small Mushrooms, finely sliced
2 Cloves of Garlic, minced
1 Jar of Cockles, drained
1 Tbsp of Capers, drained
100g of Leverbread
200ml of Milk (Lactose free for us)
3 Tbsp of ground Cashew Nuts
Spaghetti (Gluten free for us)
1 Generous hand full of Spinach
Grated Italian style Cheese, to garnish
Crispy Bacon, chopped, to garnish
Oil to fry
Salt & Pepper, to season
Method:-
(1) Fry the Bacon in a little Oil until very crispy. Remove and set aside.
(2) In the same Oil fry the Chicken until no-longer pink. Remove and set aside.
(3) Add the Leeks and Mushrooms, frying until softened.
(4) Add the Garlic and fry for a further minute or so.
(5) Season with Salt & Pepper.
(6) Stir the Ground Cashew Nuts into the Milk and add to the sauce.
(7) Allow to simmer until the sauce thickens.
(8) Cook the Pasta according to the packet instructions.
(9) Reserve some of the Pasta Water when draining.
(10) Add the Chicken back to the Sauce and stir in half of the Laverbread.
(11) Add the Pasta and likely cover with the Sauce.
(12) Stir in the Cockles, Capers and Spinach.
(13) Heat gently until the Spinach wilts.
(14) Serve, garnished with the Italian Style grated Cheese, Bacon, Cockles, Capers and the remain Laverbread.
This was a mountain of food and there was a hearty breakfast in the morning for me! Really good. Even if the Welsh haven’t yet adopted the word for ‘Pasta’…...
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