Thursday, 26 April 2018

Fried Chicken Stir Fry

 Chicken breast chopped and fried at a medium heat in sunflower oil the previous day.

The vegetable stir-fry comprised red pepper, yellow pepper, red onion, bean sprouts, two varieties of green cabbage, chopped carrot, sweetcorn.

Add the vegetables to a wok with sunflower oil at a high heat, and stir for a couple of minutes. Then turn down the heat and add the chicken pieces. Stir together for another couple of minutes.
Continue the cooking under glass for another three or four minutes in order to ensure thorough heating.

Decant the stir-fry onto a plate with a spiral of dark soy sauce, and a dusting of white pepper.



Saturday, 21 April 2018

Breaded Basa Fish (Catfish) with Oven-roasted Potato Chips

Another bargain from Morrison's: two Basa fish fillets, lightly breaded with herbs. Cooked for eighteen minutes in the middle of a preheated oven at 190 deg C.

Served with chipped potatoes which had been marinaded for three or four hours in a mixture of vinegar, sunflower oil, tomato puree, chilli sauce, white pepper, salt, plus some thyme and coriander.

 The chips were then roasted in the oven for about 25 minutes at 190 deg. C (watch them carefully, and remove from the oven when they look as though they are ready).

Served with two teaspoonfuls of tartare sauce, and some white pepper. A delicious dish!

Honey Ham Salad with Garlic Dressing

A simple salad made with honey ham cut into strips, and served with red pepper, five leaves - purple cabbage, green lettuce, rocket, spinach and chard, plus thin strips of carrot, dressed with a mixture of olive oil and vinegar, with minced garlic.

Simple and quick to prepare!

Friday, 20 April 2018

Breaded Cod with Oven-roasted Potato Chips

Thursday is a good day for bargains in UK supermarkets, and I picked up a pack of two breaded cod for half-price in Sainsbury's. Baked in the middle of the preheated oven for twenty minutes at 190 deg C.

I chipped two Maris Piper potatoes, and dressed them in a spicy sauce, made with tomato puree, vinegar, sunflower oil, paprika, white pepper, salt, and some dried thyme. These can be cooked in twenty minutes in the middle of the oven at 190 deg C. Check frequently to check how they are doing, and remove from the oven when they are ready.

So. Fish and chips! Served with a little cranberry jelly. Delicious!

Wednesday, 18 April 2018

West Indian Style Sweet Potato Curry

The original recipe can be found on the BBC Good Food site at:

https://www.bbcgoodfood.com/recipes/west-indian-sweet-potato-curry

I modified the recipe, because I had stuff in the fridge which needed to be used. The substitutions work very well.








Here is the original list of ingredients, and the substitutions I made:

1 tsp rapeseed oil (cooking stage skipped)
2 red onions, halved and sliced (white onion)
thumb-sized piece ginger, finely chopped (substituted by powdered ginger)
2 tbsp Madras curry powder (substituted by Garam Massala)
1 tsp allspice (substituted by some nutmeg)
400g can chopped tomatoes (yes)
200g sachet coconut milk (substituted by Greek yoghurt)
1 tbsp fresh thyme leaves (I used dried thyme)
1 tbsp gluten-free vegetable bouillon (I used vegetable stock)
3 sweet potatoes, peeled and cut into large cubes (yes)
325g white cabbage, roughly chopped (substituted with some diced brussels sprouts)
2 red peppers, chopped (yes)

I also added half a diced courgette, and some cajun seasoning, which resembles garam massala seasoning. Plus three green chillies, marinaded in vinegar. 

I made so much of the main part of the dish that I skipped everything in the rice accompaniment. I boiled some white basmati rice and added some dried thyme during the last two minutes of cooking.  For the record, the ingredients of the recommended accompaniment are as below.

125g brown basmati
1 red onion, chopped
2 garlic cloves, chopped
1 tbsp fresh thyme leaves
1 tsp vegetable bouillon
400g can black-eyed beans

And the originally recommended method:

Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.

Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.

Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender – check towards the end to make sure it isn’t catching. Stir in the beans and heat through.

Tuesday, 17 April 2018

Pork Chilli with Basmati Rice

A pork stew made with pork from a roast cooked earlier and kept in the fridge. The pork was recooked in a little sunflower oil for ten minutes, before  strips of red and yellow pepper were added, along with chopped onion, and diced carrot. After another ten minutes I added some boiling water.

I mixed together a level dessert spoonful of cornmeal, and a level teaspoonful of paprika with some cold water. Stirred until a smooth paste.  The sauce was added to the pan with the pork and peppers, etc., and stirred at a medium heat until it began to thicken.  It took about twenty minutes.

I added half a can of chopped tomatoes, some vegetable stock, two dried red chillies, and some herbs (oregano, coriander and basil).

I diced half of a medium sized courgette, and added the cubes to the pan, and added these to the mix .As well as a little chopped celery. The dish was cooked for another half an hour.

Monday, 16 April 2018

Stuffed Olive Salad

Stuffed olives halved, with a lettuce, carrot and onion salad, dressed in olive oil, vinegar and garlic.

Add some olive oil and vinegar to a bowl, plus some finely diced or minced garlic. Whisk together.

Dice lettuce, onion and carrot, and add to the dressing. Stir together.

Halve the pimiento stuffed olives, and add to the bowl. Add some white pepper.


Friday, 13 April 2018

Pork Chilli with Courgette, Peppers, and Wheat-Free Pasta

A pork stew made with pork from a roast cooked earlier and kept in the fridge. The pork was recooked in a little sunflower oil for ten minutes, before the strips of red and yellow pepper were added. After another ten minutes I added some boiling water.

I mixed together a level dessert spoonful of cornmeal, and a level teaspoonful of paprika with some cold water. Stirred until a smooth paste.  The sauce was added to the pan with the pork and peppers, and stirred at a medium heat until it began to thicken.  It took about twenty minutes.

I added half a can of chopped tomatoes, some vegetable stock, two dried red chillies, and some herbs (oregano, coriander and basil).

I diced half of a medium sized courgette, and added the cubes to the pan, and a medium sized carrot, and added these to the mix .As well as a little chopped celery. The dish was cooked for another twenty or so minutes. Served with wheat-free pasta boiled with a little salt and some turmeric, and some freshly ground black pepper. Delicious!

Thursday, 12 April 2018

Pork Stew with Diced Courgette and Red Pepper

A pork stew made with pork from a roast cooked the day before. The pork was recooked in a little sunflower oil for ten minutes, before the strips of red pepper were added. After another ten minutes I added some boiling water.

I mixed together a level dessert spoonful of cornmeal, and a level teaspoonful of paprika with some cold water. Stirred until a smooth paste. The sauce was added to the pan with the pork and peppers, and stirred at a medium heat until it began to thicken. In this case it took about twenty minutes.

I added some vegetable stock, and some herbs (oregano, coriander).

I diced half of a medium sized courgette, and added the cubes to the pan, and cooked the dish for another twenty minutes. Cooking the courgette cubes for longer will result in them starting to dissolve.

Can be served with potato, rice or pasta.


Monday, 9 April 2018

Pork Sausage Stew with Tomato and Blue Stilton

A pack of outdoor-bred pork sausages close to the use-by date, so I delinked the sausages and roasted them in a casserole dish in the oven for forty minutes at 190 deg C. I allowed them to cool before slicing them into elliptical roundels.

I made a sauce with 200g of tomato passata, with chopped onion and diced green pepper. The sauce was allowed to simmer for forty-five minutes before I added the sausage pieces. I also added about 100g of crumbled blue Stilton cheese, and stirred the sauce for about five minutes until all the cheese dissolved.

Finally I added some herbs (oregano, basil) and some vegetable stock.

Served with a chipped potato hash. I cut two Maris Piper potatoes into chips, and par-boiled them for ten minutes. Once cooled, they were dipped into a bowl containing a dressing made with vinegar, olive oil, tomato puree, oregano and thyme. Then they were placed into a roasting tray, spaced out, and cooked under the grill for twenty minutes or thereabouts. Check their status by eye is always the golden rule for grilling anything.

A fabulously tasty and cheap to prepare meal!

Sunday, 8 April 2018

Smoked Haddock with Shredded Brussels Sprouts

A simple dish: Smoked Haddock with shredded Brussels sprouts, with white pepper.

The Brussels sprouts were boiled in salted water for around eight minutes. The haddock was cooked in a flat saute pan in a little sunflower oil for eight minutes - four minutes on each side. I started off at a high temperature, and reduced it to the lowest when the fish was added to the saute pan. Cooked under glass, and turned once.

That's it! Completely delicious! Bought from Morrison's, who are pretty good with fish.