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Melting Cheese Battered Potato Waffles

Melting Cheese Battered Potato Waffles recipe, eat well on universal credit

Well it looks like we have invented something new. A couple of days ago Sue said “Why don’t we batter some of the Waffles next time?” Well that sounded like an interesting idea. I suggested that we add cubes of Cheese in the holes through them. That’s how our version of culinary insanity works sometimes!!!!

So if you fancy a bit of fun while bringing plain old Waffles to an entirely new level, have a pop at this…..

Ingredients:-

Frozen Potato Waffles
Cheese (Lactose free for us)

For the Batter:-

1 Tbsp of Gram Flour
5 Tbsps of Cornflour
Salt & fresh ground Black Pepper to season
1 Tsp of Chilli Flakes
1 Tsp of Garlic Powder
1 Tsp of Onion Powder
2 Tsps of Baking Powder
2 Tsps of Turmeric
Soda Water

Method:-

(1) Keeping the Waffles frozen, cut cubes of Cheese to fill all the holes.
(2) Return to the freezer.
(3) Add Cornflour to a plate and kitchen paper to a separate plate.
(4) Mix the Batter ingredients with enough Sofa Water to make a thick batter.
(5) Remove the Waffles from the freezer.
(6) Heat a deep fat fryer to 170c.
(7) Coat the Cheese stuffed frozen Waffles in Cornflour.
(8) Fully coat with the batter.
(9) Fry individually, turning over four times, until the Batter is puffy and browned.
(10) Remove and drain.

Apart from being really good and dreadfully filling these tick all the boxes for Sue dietary requirements. They’re both Gluten and Lactose free. Also effectively Vegetarian, if that’s important to you.

Don’t expect to eat much else on your plate! We served these with a Steak, Sweet Corn in Garlic Better and DIY Peppercorn Sauce. We didn’t get to watch TV last night, we were like a pair of upturned Turtles!!!!!!

 

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Carp Thing - You make our hearts sing

Carp Thing - You make our hearts sing and everything. We think we love you!

At the original price of £12.09 I would certainly not have bought this. But at £4.84 it was worth a chance. I’m more butcher than fishmonger and for me this was a really difficult fish to fillet. But it was worth the effort.

Ingredients:-

1 fresh Carp, filleted and gutted
A handful of cooked King Prawns and Mussels
4 Cloves of Garlic, minced and divided in two
Zest of a Lemon
Juice of ½ a Lemon
2 Tbsp of Capers
1 Red Onion, finely diced
4 Tbsp of Lactose free Butter / Margarine
200ml of Lactose free Milk
2 Tbsp of ground Cashew Nuts
1 Tsp of dried Thyme
Spaghetti, sufficient of two people (Gluten free for us)
200ml of White Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil and half of the Margarine to a large frying pan and fry the Onions over a medium heat.
(2) When softened add half of the minced Garlic and fry for a further minute.
(3) Season with Salt & Pepper.
(4) Add the White Wine and allow to simmer.
(5) Combine the Ground Cashew Nuts and Milk and add to the pan, stirring until the sauce starts to thicken.
(6) In a separate pan add the remaining 2 Tbsp of Margarine on a low heat.
(7) Add the remaining minced Garlic, Lemon Zest, Lemon Juice and Capers & allow to simmer of a minute of so.
(8) Add the Thyme and season with Salt & Pepper.
(9) Cook the Pasta in salted water until al dente.
(10) Add the Pasta to the sauce along with the Prawns, and Mussels & combine.
(11) Heat a little Oil in a separate pan and fry the Carp skin side down for 2 minutes. Until the skin is crispy.
(12) Turn over and fry until the fish is cooked through.
(13) Serve the Pasta on warmed plates with the Carp over the top, pouring the Caper Sauce over.
(14) Garnish with a slice of Lemon and Parsley.


We treated this in a similar way that we would ‘Sea Fish’ and although I’ve heard stories of Carp tasting of soil, pond gunge and generally being nasty, we  didn’t get any of that. We really enjoyed it and will certainly eat it again if we find it at this price.

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