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Sesame Prawn Toast

Sesame Prawn Toast - gluten and milk free - eat well on universal credit

Gluten free bread is more like chemistry than baking to get it right. Gluten and Daily free Bread feels like you’ve actually lost the plot and are messing with the Occult / Alchemy.

But it worked. We’ll need to adjust the recipe slightly for our taste. More Salt and slightly less Honey next time. But the slightly sweet overall taste worked really well for Prawn Toast. Certainly the best version we’ve ever eating at home or in a restaurant.

Prawn Toast.

Ingredients:-

150g of Raw Prawns
1 Tsp of Ginger, grated
2 Cloves of Garlic, minced
1 Egg White
2 Spring Onions, chopped
1 Tsp of Soy Sauce (Gluten free for us)
¼ Tsp of ground White Pepper
¼ Tsp of Salt
3 Slices of Gluten free White Bread, cut into triangles (Gluten free for us – See recipe below)
6 Tbsp of Sesame Seeds
Oil to fry

Method:-

(1) Add the Prawns, Ginger, Garlic, Egg White, Spring Onions, Soy Sauce, Salt, white Pepper together and blitz to a smooth paste.
(2) Spread the paste generously on one side of the Bread.
(3) Dip each triangle of bread in the Sesame Seeds, paste side down.
(4) Heart Oil and fry paste side up for 1 to 2 minutes.
(5) Flip over and fry until the paste is golden brown.
(6) Drain of kitchen paper.

The flavour enhances as they cook, so these are probably best served at room temperature as a side. They were really good. Certainly a recipe we will repeat next time we do an Asian dish.

For the Gluten free / Milk free Bread:-

Ingredients:-

335Ml of Almond Milk, unsweetened
35g of Dairy free Margarine
2 Eggs, beaten
1 Tsp of Apple Cider Vinegar
400g of Plain Flour (Gluten free here)
120ml of liquid Honey
1 Tsp of Salt
1 ½ Tsp of Xanthan Gum
1 ¾ Tsp of Instant Yeast


Method:-

(1) Add all the wet ingredients to your Bread machine.
(2) Add all the dry ingredients excluding the Yeast.
(3) Make a small well in the top and add the Yeast.
(4) Bake on the Gluten free setting (It’s No.9 on our machine)
(5) Remove and allow to cool on a wire rack.

 

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Posh Pig Wellington

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Category: Recipes

Posh Pig Wellington

There was a whole Pork Fillet with a yellow sticker at £2.45 in the discount fridge. Well that deserved a decent recipe and quite a few of our recent meals have either been under budget or they have fed us for two days. So…..

Ingredients:-

450g Pork Fillet
1 Onion, finely diced-be150g Mushrooms, finely sliced
1 Tsp of dried Sage
1 Tsp of Mixed Herbs100g Spinach
1 Tbsp of fresh Parsley, chopped
50g of Butter / Margarine
10 Sliced of Prosciutto
50g Pate
500g of Puff Pastry (Gluten free for us)
Eggs, beaten for an Egg Wash
Flour to dustWe served ours with New Potatoes, Purple Sprouting Broccoli and Corn on the Cob. A real treat and well worth the effort.
2 Cloves of Garlic, minced
Oil to fry

Method:-

(1) Sear the Pork fillet on all sides in a little Oil. Leave it to rest and cool.
(2) Fry the Onions in the same pan adding a little Butter / Margarine until softened.
(3) Add the Mushrooms & Garlic and fry over a low heat for a few minutes.
(4) Add the Herbs and season.
(5) Cook for a further 2 minutes and set aside.
(6) Heat Oil in another pan and wilt the Spinach. Set aside to cool and the squeeze out any excess liquid.
(7) Chop the cooled Spinach and add to you first pan to absorb all the juices.
(8) On a board overlap two pieces of cling film.
(9) Lay the Prosciutto on the cling film in two rows slightly overlapping.
(10) Spread the Pate over the Prosciutto then sit the Pork fillet on top.
(11) Pack with the Mushroom combination and then add the Spinach on top.
(12) Using the cling film draw the Prosciutto around the Pork fillet.
(13) Roll into a sausage shape, twisting the cling film around the ends and chill for 30 minutes.
(14) Dust your work surface with flour and roll our Pastry.
(15) Undo the cling film and roll the contents onto one side of the Pastry.
(16) Fold the Pastry over and crimp the edges to encase everything.
(17) Preheat the over to 180c.
(18) Brush the Pastry with the Egg Wash and place in the over for 30 minutes.

We served ours with New Potatoes, Purple Sprouting Broccoli and Corn on the Cob. A real treat and well worth the effort.
 

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