Search

Random Recipe

A hearty Casserole

A hearty Casserole, eat well on universal credit

We had some Casserole stock in the freezer from a previous meal and also some giant Yorkshire Pudding. Waste not Want not etc! This is an ideal slow cooker dish, but it will work just as well in a covered casserole dish in the oven on a low heat.
 
Ingredients-
 
Casserole gravy
A Handful of Kale
1 Onion, sliced
1 Stick of Celery, chopped
¼ or a Celeriac, chopped
1 Carrot, chopped
3 small Potatoes, cubed
Handful of Baby Sweetcorn,chopped
5 Mushrooms, chopped
2 cooked sausages, sliced
400g Kidney, chopped and coated in seasoned flour
Red and Green Lentils
Mixed dried Beans & Peas
 
Seasoning-
 
Salt & Pepper
Onion Salt
Garlic Salt
Paprika
Mixed Herbs
Dried Rosemary
Chilli Flakes
 
Method-
 
(1) Soak the Lentils, Beans and Peas in salted water with 1tsp of Bicarbonate of Soda and a little Cider / White Wine vinegar to release the starch.
(2)  In a large pot add the Onion, Celery, Carrot, Potatoes, Celeriac, Sweetcorn to enough water to cover. Add the seasonings and simmer for 20 minutes.
(3) Add the Casserole gravy, stir to combine and cook on a low heat.
(4) In a frying pan cook the Kidney in a little oil until the oil has absorbs the flour.
(5) Add to the casserole and stir in.
(6) Transfer everything to a casserole dish or Slow Cooker.
(7) Drain the Lentils, Beans and Peas and rinse. Add to the casserole.
(8) Cook for a further 20 minutes.
(9) Finally add the Mushrooms and Sausage and cook until the Mushrooms have softened and combined into the casserole.
 
We served ours with blanched Kale on Yorkshire Pudding. Although we enjoy a bit of meat in our meals this casserole with all the legumes in it would have worked perfectly well without.
 

On Facebook

Duck Breast with Tamarind & Ginger Sauce

Details
Category: Recipes

Duck Breast with Tamarind & Ginger Sauce recipe, eat well on universal credit

 

Two Duck Breasts for £1.38 seemed too good an offer to refuse. So Sue combined a few recipes and came up with this.

Ingredients:-

2 Duck Breasts
2 Cloves of Garlic, minced
1 Thumb of Ginger, grated
6 Tbsp of Tamarind Puree
2 Tbsp of Fish Sauce
100ml of Chicken Stock
2 Tbsp of Oyster Sauce
1 Tbsp of Five Spice
4 Tbsp of Sugar
1 Tbsp of Thyme
1 Tbsp of Olive Oil
Salt & Pepper to season

Method:-

(1) Score the fat on the Duck Breasts and season with Salt & Pepper, Five Spice and Thyme.
(2) Place the Breasts skin side down in a dry frying pan and fry for 8 minutes, until the fat has rendered and the skin is crispy.
(3) Turn over and seal the flesh side.
(4) Transfer to a pre-heated oven (Air Fryer in our case) at 160c and cook for a further 8 minutes.
(5) Set aside to rest for 5 minutes.
(6) Add the Olive Oil to a frying pan on a medium heat.
(7) Fry the Garlic and Ginger stirring continuously.
(8) Add the Tamarind Puree, Oyster Sauce, Fish Sauce and Sugar.
(9) Cook and stir until the Sugar has dissolved.
(10) Stir in the Stock and season with Salt & Pepper.
(11) Slice the Breasts into 1cm slices and pour over the Sauce.

We served ours over a bed of Rice Noodles with stir-fry vegetables and garnished with Spring Onions and Sesame Seeds. Duck always goes well with citric flavours, but this was something else!

 

Social Links

Translate

English French German Italian Portuguese Russian Spanish

Latest Recipes

Latest News