Details

Written by Tony Carson

Category: Recipes

Created: 01 December 2021

• Cured Meat
• Gluten Free
• Pork Leg
• French Recipes
• Slow Cooker Recipes

We had a very pleasant change of scenery. Not the Indian sub-continent this time, but Normandy…..

Ingredients:-

500g of Pork thigh, cubed
8 Shallots, peeled but left whole
100g of Bacon Largons
1 Onion, diced
1 Celery Stick, chopped
300ml of Cider
300ml of Chicken Stock
1 Tbsp of Cornflour
50g of Yogurt
1 ½ Tsp of Dijon Mustard
100g Baby Mushroom, whole
2 Tbsp of Butter / Margarine to Fry
2 Tbsp of Oil to fry
A handful of fresh Basil
Salt & Pepper to season

Method:-

(1) Heat a little Oil in a pan and add the cubed Pork.
(2) Fry to brown on all sides.
(3) Transfer to a plate to rest.
(4) Add the whole Shallots and Mushrooms and cook for a further 2 to 3 minutes.
(5) Transfer to the plate with your resting Pork.
(6) In a large flameproof casserole add a little Oil and fry the Bacon until crisp.
(7) Remove and set aside.
(8) Add the Onions and Celery to the Casserole with the Butter and fry until softened.
(9) Add the Pork, Cider and Stock and simmer with the bid slightly open for an hour.
(10) Add the Shallots and Mushrooms and cook for a further hour.
(11) Mix the Cornflour with a Tbsp of Cider and add to the Casserole.
(12) Cook for a further 5 minutes, stirring to thicken the sauce.
(13) Stir in the Yogurt, Mustard and Basil – adding a splash more Cider if the sauce seems a bit thick.
(14) Add Salt & Pepper to taste.
(15) Serve and garnish with fresh chopped Basil.

We served ours in a ring of Wholegrain Mustard mashed Potatoes with tender stem Broccoli.

Apart from this being a really tasty meal, there was the added satisfaction of using out own home cured Bacon and home butchered Pork from the leg we bought on a yellow sticker deal a while ago!

Details

Written by Tony Carson

Category: Recipes

Created: 30 November 2021

• Sea Food
• Gluten Free
• Indian Recipes
• Slow Cooker Recipes

This was a real hit with us. Neither of us are keen on Coconut Milk, so Sue created an alternative using ground Cashew Nuts and Yogurt. Which worked remarkably well.

Ingredients for the Masala Paste:-

1 Tbsp of Coriander Seeds
1 Tsp of Cumin Seeds
1 Stick of Cinnamon  or ½ Tsp of Powder
½ Tsp of Peppercorns
2 Dried Red Chillies
¼ Tsp of Gloves
3 Garlic Cloves, Minced
½ a Tsp of Water

Ingredients for the Curry:-

400g of King Prawns
½ Tbsp of Mustard Seeds
6 Curry Leaves
1 Thumb of Ginger, grated
2 Hot Green Chillies, pierced
1 Onion, finely diced
1/ 4 Tsp of Chilli Powder
1 Tsp of Turmeric
½ Tsp of Cumin powder
¾ Tsp of Coriander powder
100ml of Tomato Puree + Water
½ Tsp of dried Fenugreek
¼ Tsp of Black Peppercorns
1/2 Tsp of Pomegranate Molasses
50g of Cashew nuts, ground
2 Tbsp of Plain Yogurt
2 Tbsp of Oil

Method:-

(1) Dry fry the Masala spices until fragrant and allow to cool.
(2) Grind to a smooth paste.
(3) For the Curry, add Oil to a pan and fry the Mustard Seeds until they pop.
(4) Add the Curry Leaves and cook for a minute.
(5) Add the Ginger and Chillies, sauté for a minute.
(6) Stir in the Onions and cook until golden brown.
(7) Add the Masala Paste, Chilli Powder, Coriander Powder, Cumin Powder and Turmeric.
(8) Cook on a low heat for 3 to 4 minutes.
(9) Stir in the Tomato Puree and a dish of Water.
(10) Simmer for 2 minutes.
(11) Add the Fenugreek and Black Pepper.
(12) Add the Yogurt and Ground Cashew Nuts, Salt and Pomegranate Molasses.
(13) Simmer gently and allow to thicken.
(14) Add the Prawns and cook for a further 3 to 4 minutes.
(15) Garnish with fresh Coriander Leaves.
 

We served ours on a bed of Wild Rice / White Rice with home fried Popadums.

Details

Written by Tony Carson

Category: Recipes

Created: 25 November 2021

• Bread
• Gluten Free

Oh man we’ve tried so many sad attempts from the shops. Look great. Break. Taste a bit odd. Die a million deaths as soon as you cut into them…… You probably know the score?

This recipe is from the Becky Excell book and it really works. They feel like buns, they taste like buns and they smell like buns….

Ingredients:-

330ml of Water
10g of Active dried yeast
25g of Cater Sugar
410g of Gluten free white Bread Flour (and a bit for dusting)
2 Tsp of Xanthan Gum
15g of Psyllium Hush powder
6g of Salt
1 Tsp of Cider Vinegar
3 Egg Whites
30g melted Margarine

Method:-

(1) We used a Silicone tray, but you can line a baking tray with baking Parchment if you don’t have one.
(2) In a jug, stir your warm Water, Yeast and Sugar.
(3) Allow to sit for 10 minutes until it is frothy.
(4) In a large bowl add the Flour, Xanthan Gum, Psyllium Husk Powder and Salt.
(5) Mix together until it is all well combined.
(6) Add the Vinegar, Egg Whites, melted Margarine, Yeast to the dry ingredients.
(7) Whisk very well for 3-5 minutes until well combined. It should look like a thick sticky batter
(8) Allow to rest of 10 minutes.
(9) Flour a work surface and divide the dough into 6 potions which are about 140g each.
(10) Transfer each portion in turn to the floured surface and roll them lightly in the Flour so that they are no-long sticky.
(11) Mould by hand into round Bun shapes and place in your tray.
(12) Loosely cover with cling film and allow to prove in a warm area for 45-60 minutes until they have doubled in size.
(13) Preheat the oven to 200c and place a large roasting dish at the bottom filled with boiling Water.
(14) Remove the cling film. Bush each bun with a little water and sprinkle with flour.
(15) Place the tray in the oven and bake for 20-22 minutes until they are golden brown on the top.
(16) Remove from the tray and allow to cool on a wire rack.

We used these as burger buns and they were really good…..


 

Details

Written by Tony Carson

Category: Recipes

Created: 21 November 2021

• Pork Mince
• Gluten Free

(Pork Pies for the more sophisticated) with Sage & Onion Stuffing.

We had already planning to make Pork Pies yesterday. But when a half leg of Pork presented itself in the yellow sticker fridge our plans extended a little. This recipe made 6 Pound Pies, as we used to call them in the butchers. They are about 500g each. Feel free to scale the ingredients down…..

Ingredients for the filling:-

3kg of Pork Mince
DIY Gluten free Sage & Onion Stuffing
Salt & fresh ground Black Peppercorn
2g of Saltpetre

Ingredients for the Aspic Jelly:-

Pork Bones to boil
Salt
White Pepper

Ingredients for the Hot Water Pastry:-

250g of Lard
675g of Plain Flour (Gluten free for us)
1 Tbsp of Salt
75ml of Milk
75ml of boiling Water
1 Tsp of Xanthan Gum

Egg Wash Ingredients:-

3 Egg Yolks
Salt

Method:-

(1) Mix the filling ingredients except the Stuffing and set aside.
(2) Boil the Pork Bones for an hour or more. Strain the liquid and season with Salt & White Pepper. Set aside.
(3) Mix the dry ingredients for the pastry with the milk.
(4) Add boiling water a little at a time and combine to a sticky dough.
(5) Build Pastry up the side and base of oven proof tins. Reserve enough Pastry for the lids.
(6) Add meat mixture to each case until they are about half full.
(7) Add a layer of Stuffing.
(8) Add the remainder of the meat.
(9) Form lids with the remaining Pastry.
(10) Brush with Egg Wash.
(11) Make a hole it the centre of the lids.
(12) Place in a preheated oven at 180c for 45 minutes or until the Pastry as browned.
(13) Warm the Aspic Jelly to melt it.
(14) Allow the pies to cool and pour the Jelly through the hole in the lids.

If you don’t have access to Saltpetre you can preserve the pink colour of the meal by mincing a few rashers of Bacon with the Pork Mince. It has the same effects as the Cure in the Bacon has the same effect. Top cheat trick there guys!