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Written by Tony Carson

Category: Recipes

Created: 08 December 2022

• Quick and Easy
• Gluten Free
• Chicken Thighs
• Winter Warmers

Special offer Chicken Thighs were the foundation of this recipe. We also had half a pick of dried Apricots loitering in the fridge. We also made some Preserved Lemon a while ago.

Ingredients:-

4 Chicken Thighs, seasoned with Salt & Pepper
1 Onion, sliced
100g of Dried Apricots
2 Cloves of Garlic, minced
1 Cinnamon Stick
1 Tin of Chopped Tomatoes
1 Tin of Chickpeas, drained
1 Tbsp of Preserved Lemon, minced
Oil to fry

Spice mix ingredients:-

(Ras El Hanout)

1 Tsp of Salt
¾ of a Tsp of Ground Cumin
¾ of a Tsp of Ground Ginger
¾ of a Tsp of freshly Ground Black Pepper
1/ a Tsp of Allspice
¼ of a Tsp of Ground Cinnamon
¼ of a Tsp of Ground Coriander
1/8 of a Tsp of Ground Cloves

Method:-

(1) Soak the Apricots in boiling water for 30 minutes and then drain.
(2) Season the Chicken, heat Oil over a high heat and add the Chicken skin side down.
(3) Cook for 5 minutes until the skin is golden brown.
(4) Turn the Chicken over and cook for a further 2 minutes.
(5) Remove and set aside.
(6) Reduce the heat to medium and add the Onions and fry until softened.
(7) Add the Garlic and cook for a further minute.
(8) Add the Spice Mix and stir well.
(9) Add the Cinnamon Stick, Tomatoes, Chickpeas, Apricots, Stock and Preserved Lemon, stirring well.
(10) Place the Chicken on the top skin side up.
(11) Increase the heat bringing the liquid to the boil and cover for 5 minutes.
(12) Remove the lib and allow to simmer for 20 minutes or until the Chicken is cooked through.

We garnished ours with a bit of Parsley from the balcony and served with mixed Rice. The favours really worked together and the citrus hit from the Preserved Lemon really lifted it.

Details

Written by Tony Carson

Category: Recipes

Created: 05 December 2022

• Takes a bit of time
• Stewing Beef
• Gluten Free
• Slow Cooker Recipes
• Winter Warmers

This was a recipe for 6 people which we did our best to scale down. But it’s still going to be a 4 portion gig for us. We’re having the remainders is big Gluten free Yorkshire Puddings tonight. So although the ingredients initially broke budget, the number of servings brings it back.

Ingredients:-

400g of Beef Skirt
20g of Dried Mushrooms (We used the last of our foraged Pine Bolete which we dried using the dehydrate function in the Air Fryer)
1 Onion, sliced
1 Celery Stick, chopped
4 Cloves of Garlic, minced
175ml of very cheap Red Wine
1 Tsp of Dried Oregano
3 Sprigs of Rosemary (Foraged in our case)
2 Bay Leaves
40g of Tinned Chopped Tomatoes
2 Tbsp of Tomato Puree
300ml of Beef Stock
250g of Small Potatoes
50g of Pitted mixed Olives
2 Tbsp of Capers
Salt & Pepper to season
2 Tbsp of Cornflour to coat the Beef
Oil to Fry

Method:-

(1) In a Dutch Oven season the Beef with Salt 7 Pepper then coat in Cornflour.
(2) Heat a little Oil and fry to brown on all sides.
(3) Add the Onions and Garlic and fry over a medium heat until softened.
(4) Add all the remaining ingredients apart from the Potatoes, Capers and Olives.
(5) Allow to simmer for at 150c for 5 hours covered.
(6) Stir gently occasionally.
(7) After 3 hours add the Potatoes, Capers and Olives, stir in and allow to simmer for a further 2 hours.

We’ve decided to create a series of Winter Warmers because we enjoy having a theme. As a starting point this was pretty good…..

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Written by Tony Carson

Category: Recipes

Created: 29 November 2022

• Takes a bit of time
• Sides
• Asian Recipes

We have a handy Chinese supermarket where we can get things like Fermented Black Beans, which is rather cool. To be honest we could have bough this in a jar. But it wouldn’t have tasted anywhere near as good and it wouldn’t have been as much fun. Fun is part of the cooking gig after all?

Ingredients:-

3 Tbsp of Fermented Black Beans
2 Tbsp of Garlic, minced into 1 Tbsp of Olive Oil
1 Tbsp of Black Treacle
3 Tbsp of Soy Sauce (Gluten free for us)
1 Tsp of White Rice Wine Vinegar
1 Tbsp of Cornflour & 2 Tbsp of Water mixed to a paste
2 Tbsp of fresh Ginger, Minced
2 Tbsp of Shaoxing Wine
½ a Tsp of Sriracha
The green tops of 2 Spring Onions, finely chopped

Method:-

(1) Soak the Black Beans in water for an hour, drain and mash.
(2) Mix in the Garlic in Oil and the Ginger.
(3) Add to a pan over a low heat and simmer for 2 minutes, stirring constantly.
(4) Add all the other ingredients except the Cornflour mix.
(5) Simmer for 20 minutes.
(6) Stir the Cornflour and water as it will have settled and add.
(7) Add to the sauce and simmer for a few minutes until thickened.

This make about 500ml of really strong Sauce. We’re having the remainder with slow braised Pork Shoulder this evening.

Details

Written by Tony Carson

Category: Recipes

Created: 29 November 2022

• Takes a bit of time
• Gluten Free
• Pork Ribs

We had quite a bit of  Pomegranate left from the night before in the fridge. So waste-not-want-not and all that…...

Marinade Ingredients:-

500g of Pork Ribs
500ml of  Pomegranate Juice
Water to cover the Ribs

Sauce Ingredients:-

120ml of Pomegranate Molasses
2 Tbsp of Brown Sugar
2 Tbsp of Brown Sauce
2 Tbsp of Tomato Sauce
1 Tbsp of Red Wine Vinegar
1 Tbsp of Worcestershire Sauce
½ Tsp of Grated Ginger
1 Tsp of Cumin
1 Tsp of Cumin Seeds

Method:-

(1) Pour the Pomegranate Juice over the Ribs with enough water to cover entirely.
(2) Cover with foil and cook for 2 hours in a pre-heated over at 160c.
(3) Turn half way through.
(4) Add all the Sauce ingredients to a pan and gently simmer until it thickens.
(5) Drain the Ribs and coat in the Sauce.
(6) In an over proof dish place in a pre-heated oven at 200c for a further 20 minutes, bashing occasionally.

We served ours with a fresh salad and twice fried Chips. Really tasty!