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Seafood Pasta
We’ve had very modest meats over the Christmas period so we allowed ourselves a bit of a budget breaking treat for New Years Day. The Pasta is actually Rice Noodles, from the Chinese Supermarket, but we won’t tell if you don’t!
Ingredients:-
1 Red Pepper – Char grilled under the grill, skinned and chopped
A handful of fresh Parsley, roughly chopped
1 Red Chilli, chopped
2 Cloves of Garlic, mincedIngredients:-
Mixed Seafood (Prawns, Mussels and White Clams in ours)
Chorizo, thinly cubed
Chickpeas, soaked oven night and then boiled
The juice and zest of a Lemon
1 Lemon quartered, to garnish
Mushrooms, finely sliced
Olive Oil
1 medium Onion, finely sliced
2 Spring Onions, chopped
Rice Noodles
Method:-
(1) Fry the Onion and Garlic to soften.Method:-
(2) Boil your Seafood two pans of water. One for the Seafood and one for the Noodles.
(3) Add the Chilli, Chorizo and Chickpeas and fry for a minute or two.
(4) Add the Seafood to a pan of boiling water and allow the water to return to the boil for a minute.
(5) In the frying pan add the Red Pepper, half of the Spring Onion and Mushroom.
(6) Add the Noodles to the remaining pan of boiling water and allow to soften. Remove and drain.
(7) Drain your Seafood and stir into the frying pan (Or Wog) if you have one.
(8) Plate the Noodles in a sort of nest style.
(9) Add the Seafood etc. and a good amount od cooking juices.
(10) Squeeze the Lemon over the top and dress with the Lemon zest, Parsley and remaining Spring Onions.
(11) Garnish with a Lemon quarter.
Seafood and Chorizo work really well together and considering that this was quite a sizeable portion we both polished it off last night!
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- Written by Tony Carson
- Category: Recipes
Pulled Pork Punjabi Curry
Our £2.97 Pork Shoulder has really done the job. 8 meals for us, snacks for Smooh the Cat and left-overs for the unban Foxes.
Much as we enjoyed it, we’ll be happy to have a change tonight!
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- Written by Tony Carson
- Category: Recipes
Portuguese Rissoles.
This was certainly a new pastry concept for us, but it worked really well. We filled ours with a Chinese flavoured Pulled Pork mixture as we are working on getting the most out of a £2.97 Pork Shoulder.
Ingredients:-
1 Cup of Buckwheat Flour
¼ Cup of Almond Flour
¼ Cup of Rice Flour
¼ Cup of Potato Flour
¼ Cup of Tapioca Flour
5 Tbsp of Butter / Margarine
300ml of Water
2 Eggs, beaten
Breadcrumbs, Gluten free for us
Oil to fry
Salt the taste
Filling of your choice
Method:-
(1) Bring your Water to the boil in a pan.
(2) Add Salt and the Butter / Margarine.
(3) Turn the heat off and combine the Flours.
(4) Add the Flour mix to the pan a little at a time stirring with a wooden spoon, until you form a ball of dough.
(5) Allow to cool completely.
(6) Dust a work surface with Flour and knead the dough.
(7) Roll out individual pieces into circles big enough to fill.
(8) Fill each centre with your choice of filling, we used Chinese Pulled Pork.
(9) Fold the dough over to form a half circle, pressing the edges together to seal.
(10) Dip each one firstly in the Egg and secondly in the Breadcrumbs.
(11) Fry at 180c individually until golden brown.
Please note that this is specifically Gluten free and you could easily swap All Purpose Flour if you wish. It was an American chap who’s parent was Portuguese who’s recipe we adjusted. We have used Cup measures on the occasion.
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- Written by Tony Carson
- Category: Recipes
Pulled Pork Stir Fry
Not a recipe as such as we often do stir fry dishes. But we’ve set ourselves a challenge to see how many meals we can get out of the £2.97 Pork Shoulder.
So meal two went something like this!
- Details
- Written by Tony Carson
- Category: Recipes
Yesterday I popped to the supermarket to see if I could find meal inspirations. Sue’s not being feeling very well for a while and we’d both got to the “I don’t know” stage regarding what to cook next. £2.97 for a whole Pork shoulder. That’ll be inspiration for a few meals - right there…..
Slow roast Pork in a large Gluten free Yorkshire Pudding, with Hassleback Spuds, Tender Stem Broccoli, Corn on the Cob and Red Wine Gravy.
This is more of a method than a recipe.
Method:-
(1) Oil the outside of the shoulder and season well on all sides with Salt & Pepper.
(2) Cook at 180c uncovered for 30 minutes.
(3) Reduce the heat to 160c, cover with foil and cook slowly for a further 5 hours.
You won’t get crackling using this method, but you will get outstandingly tender Pork….
- Details
- Written by Tony Carson
- Category: Recipes
Another yellow sticker fridge win for us. Half price Lamb chops got the Tandoori marinade treatment! This was a main meal based on the Indian restaurant starter.
Marinade Ingredients:-
8 Lamb Chops
2 Tbsp of Yogurt
3 Cloves of Garlic
1 Tbsp of Grated Ginger
3 Tbsp of White Wine Vinegar
1 ½ Tsp of Ground Coriander
1 Tsp of Garam Masala
1 Tsp of Cayenne Pepper
1 Tsp of Cumin
½ Tsp of Paprika
¼ Tsp of Fenugreek
Method:-
(1) Mix the marinade ingredients.
(2) Coat the Chops well and place covered in the fridge for at least 2 hours.
(3) Grill until cooked on one side and then turn over for a further couple of minutes.
We served ours with a fresh salad and chips, to follow to ‘Pimped up’ starter theme!
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