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Kale - Red Cabbage and Coriander

Kale - Red Cabbage and Coriander

We actually had a Sunday Dinner on a Sunday – It’s a bit of an oddity here, we often end up eating a roast on Tuesdays or Wednesday. But this enormous Chicken was on special offer, so why not?

Everything was sat on a giant Gluten free Sage & Rosemary Yorkshire Pudding – The recipe is here

But the star of the show last night was the Kale - Red Cabbage and Coriander. We did a bit of filming last week and needed some fresh  Coriander as a garnish. We have a Polish Deli just around the corner where I can get a hearty bunch for £1.50. So it will be featuring in our meals for the next few days.

Ingredients:-

Spirit Vinegar
Red Cabbage, sliced
Kale, chopped
Coriander, sliced
Black Pepper
Oion Salt
Garlic Salt
Oil

Method:-

(1) Add the sliced Red Cabbage to the Vinegar. The acidity keeps the colour vibrant.
(2) Heat the Oil in a Wok or large frying pan.
(3) Fry the Cabbage and Kale initially.
(4) Stir and season with the Garlic Salt, Onion Salt and Pepper.
(5) Stir in the Coriander.

A quick easy and really tasty addition to a Sunday Dinner with loads of colour.

 

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Cajun Chicken Burger with Spiced Rum Hot Sauce

 

There’s a tale behind this very odd recipe. We were given a bottle of Fairfax handcrafted Chocolate and Walnut Rum. Quite some gift! It was bankrupt stock and the label was damaged, the loss adjusters didn’t want it, but we’re not complaining. However neither of us drink spirits…

We’re not really into sweets as such so Sue cobbled this Cajun Burger gig together and it was really really good. A bit of a treat which we’d certainly not be able to afford without the gifted Rum!


General Ingredients:-

2 Chicken Breasts
Gluten free Bread Crumbs + 2 tea Spoons of Cajun Spice Mix
Gluten free Plain Flour
2 Eggs beaten
2 Gluten free Bread Buns
2 Eggs
Mayonnaise
Bacon
Cheese
Oil to fry

Ingredients for the marinade:-

Cajun Spice Mix
Sweet Paprika
Garlic Powder
Oregano
Salt & White Pepper
Cayenne Pepper
Cumin
Thyme
A hearty slug of Rum

Ingredients for the Hot Sauce:-

The remaining marinade
Hot Sauce
BBQ Sauce
More Rum!
Lime Juice
Caster Sugar

Method:-

(1) Mix all the marinade ingredients and add the Chicken Breasts.
(2) Allow to sit in the fridge covered overnight.
(3) Remove the Breasts from the marinade and pour the remaining marinade into a sauce pan.
(4) Add the remaining Hot Sauce ingredients to the pan.
(5) Dredge the Breasts in Flour, then coat in the whisked Egg then dredge in the Bread Crumbs.
(6) Set your Hot sauce to simmer over a very low heat.
(7) Grill your Bacon until it is crispy and set aside.
(8) Fry the Chicken Breasts gently turning occasionally until cooked through and golden on both sides.
(9) Place the Bacon over the Chicken Breasts and then add a Cheese which will melt.
(10) Place under the grill.
(11) Dress the base of the bun with Mayonnaise and the top with your reduced and cooled Hot Sauce.
(12) Fry the Eggs until the Yoke is still runny.
(13) Build your Burger with the Eggs on top and secure with a skewer.

Served simply with some chips this was outstanding. I’m guessing we’ll never be able to order this in a restaurant and if we could we’d probably have to sell our souls and our Cat to afford it!!!!!
 

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