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Bigos
OK I’ve been calling this Big-Ass, that’s what you’d get if you ate this every day! A Very, very hearty gig!
Ingredients:-
250g of Kielbasa (Smoked Polish Sausage), cut into ½ inch slices
2 Slices of Smoked Bacon, cubed (We cured our own)
500g of Pork Shoulder, cubed
35 of Plain Flour (Gluten free for us)
3 Cloves of Garlic, minced
1 Onion, diced
2 Carrots, chopped
200g of Button Mushroom, sliced
½ a Green Cabbage, shredded
500g of Sauerkraut, drained and rinsed
60Ml of Red Wine
1 Bay leaf
1 Tsp of Dried Marjoram or Oregano
1 Tsp of Dried Basil
1 Tbsp of Paprika
¼ Tsp of Salt
Freshly ground Black Pepper
1/8 Tsp of Caraway Seeds, crushed
A pinch of Cayenne Pepper
20g of Dried Mushrooms, soaked in water for an hour
A dash of Hot Chilli Sauce
A dash of Worcestershire Sauce
400ml of Beef Stock
A Can of Chopped Tomatoes
2 Tbsp of Tomato Puree
Oil to fry
Method:-
(1) Heat a large flame proof pot over a medium heat.
(2) Add the Bacon and Kielbasa, cooking until the Bacon Fat renders.
(3) Stir to brown the Sausages and then remove and set aside.
(4) Coat the Pork with Flour, seasoned with Salt & Pepper and fry of the Bacon renderings until golden brown.
(5) Remove and set aside with the Bacon and Kielbasa.
(6) Add the Onions, Garlic, Carrots, Sliced Mushrooms, Cabbage and Sauerkraut.
(7) Reduce the heat and cook until everything is softened, stirring occasionally.
(8) Pour in the Red Wine to deglaze the pan.
(9) Add the Bay Leaf, Basil, Marjoram, Paprika, Caraway Seeds and Cayenne Pepper.
(10) Cook for a further minutes, stirring.
(11) Stir in the Dried Mushrooms, Hot Chilli Sauce, Worcestershire Sauce, Beef Stock, Chopped Tomatoes, Tomato Puree and heat to return to the boil, stirring occasionally.
(12) Return the cooked meats you set aside and cover.
(13) Place on a pre-heated over at 170c for 2 to 3 hours, or until the Port is tender.
You really don’t need anything more than a slice of toasted bread with this…… It’s has quite a few ingredients, but they are all inexpensive and the flavour combinations really worked. The quantities above will happily feed 4 to 6 very hungry folk…..
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- Details
- Written by Tony Carson
- Category: Recipes
We have a local Hazel Tree which is not the victim of the Squirrels. It’s actually just within the grounds of a student accommodation enclosure. It’s on a bank so the nuts roll towards the footpath and the students, seemingly, have no idea what a Hazel Nut is unless it’s covered in chocolate.
So at this time of year it’s a win-win for us. We’ve tried a few bits and bobs with them. ( They are here ) This recipe worked really well. The lightly toasted Nuts take on the flavours of the Garlic and Ginger, while still having their characteristic sweetness.
If you’re awash with Hazel Nuts and are willing to spend a bit of time toasting and bashing them, this is well worth the effort!
- Details
- Written by Tony Carson
- Category: Recipes
Although this was incredibly health and had very little fat in it, we both thought it lacked something. It would have been great with low cost 20% fat Beef Mince. Or half a block of Lard!!!!!! Joking aside, Turkey Mince is difficult to flavour because there’s so little fat to bond the Oil based flavours to. But it was OK and really inexpensive.
Ingredients:-
500g of Turkey Mince (Use Beef or Pork, it’ll be better!)
1 Onion, diced
2 Cloves of Garlic, minced
2 Green Chillies, sliced
2 Carrots, roughly sliced
2 Stick of Celery, diced
1 Can of Chickpeas, drained and rinsed
200ml of Chicken Stock
1 Can of Chopped Tomatoes
1 Tsp of Turmeric
1 Tsp of Paprika
½ Tsp of Ground Coriander
2 Bay Leaves
¼ Tsp of Chilli Flakes
Salt & Pepper to season
Chopped fresh Parsley to garnish
Oil to fry
Method:-
(1) In a pan with a little Oil fry the Mince to break in down a little.
(2) Add to the Slow Cooker.
(3) In the same pan add the Onions, Garlic, Carrots & Celery and fry until softened.
(4) Season with Salt & Pepper.
(5) Add to the Slow Cooker with the Tomatoes, Chickpeas, Stock and Spices.
(6) Cook on High for 4 hours.
(7) Remove the Bay Leaves before serving.
Sue cobbled together some (Gluten free) Garlic Bread slims to dip. At least there was a bit of fat in those. We’re never going to be lean are we?!
- Details
- Written by Tony Carson
- Category: Recipes
Slow Cooker recipes don’t just have to be stews! This was outstanding and really couldn’t have been easier.
Ingredients:-
4 Chicken Thighs
1 Onion, sliced
3 Cloves of Garlic, minced
½ a Red Pepper, de-seeded and sliced
1 Tin of Chopped Tomatoes
200ml of Chicken Stock
50g of Mushrooms, sliced
½ a Tsp of Dried Oregano
¼ of a Tsp of Chilli Flakes
1 Tbsp of Capers, drained
Salt & Pepper to season
Method:-
(1) Brown the Chicken in a frying pan with a little Oil.
(2) Season the Chicken and place in the Slow Cooker.
(3) Add all the other ingredients apart from the Capers.
(4) Cook on high for 4 hours or until the Chicken is tender.
(5) Stir in the Capers.
(6) Serve over Pasta or Rice.
Our poor Parsley plant got another haircut. We’ll leave it to regenerate a bit for a few days!
- Details
- Written by Tony Carson
- Category: Recipes
It’s not exactly traditional, but it tastes good!
Ingredients:-
400g of Mince Beef & Pork £1.99
1 Onion, diced £0.33
1 Tin of chopped Tomatoes £0.23 - Plus half a tin of water
2 Tbsp of Tomato Puree £0.16
3 Cloves of Garlic, Minced £0.06
4 Mushrooms, sliced £0.30
½ a Tsp of dried Oregano £0.05
½ a Tsp of dried Mixed Herbs £0.05
1 Bay Leaf £0.05
Salt & Pepper to season £???!
Oil to fry £???
¼ of a pack of Spaghetti £0.34 (We have to use Gluten free)
Method:-
(1) Heat a little Oil in a frying pan over a medium heat.
(2) Add the Onions & Garlic and fry until softened.
(3) Add the Mince and fry until browned, stirring as it cooks.
(4) Add the Mince to the slow cooker with the remaining ingredients.
(5) Mix everything well and cook on high for 4 hours.
(6) Remove the Bay Leaf.
(7) Cook the Pasta according the the package instructions.
This worked out at £1.67 per serving Plus the cost of the slow cooker......
We grated a bit of Cheese over ours, but is always that’s optional.
- Details
- Written by Tony Carson
- Category: Recipes
We used dried beans as we have loads in our cupboards. But tinned Beans of any variety will work just as well and also cut down the cooking time. If you use tinned Beans remember to drain them as the Casserole will be very salty otherwise.
Ingredients:-
4 Smoked Sausages ( This we’re £1.49 from Home Bargains. You can get cheaper but we have to avoid Gluten for health reasons.) Roughly chopped
1 Onion, pealed and roughly chopped
2 Carrots, roughly chopped
2 Parsnips, pealed and roughly chopped
1 Stock Pot / Stock Cub. We used Beef, but it’s up to you.
1 Tin of Chopped Tomatoes
2 Tins of Beans of your choosing or 400g of dried beans soaked overnight
2 Cloves of Garlic, roughly chopped.
400g (half a small pack) of Baby Potatoes, halved
Mixed Herbs and a Bay Leave – Optional
Salt & Pepper to season
2 Tsp of Cornflour to thicken
Method:-
(1) Bung everything apart from the Potatoes and Cornflour in the Slow Cooker.
(2) Add enough water to cover everything, pop the lid on and power up at High of 4 hours.
(3) You might like to stir everything gently after a couple of hours.
(4) Add the Potatoes after 4 hours and stir in.
(5) Continue to cook for a further 45 minutes.
(6) Mix the Cornflour with a little water and stir in well.
(7) Cover and cook for a further 15 minutes.
We garnished ours with a bit of Parsley we grow on the balcony. Just to add a bit of colour.
The ingredients cost us almost exactly £4 and we ended up with 4 hearty servings. 2 we demolished last night, the remaining portions have been boxed and are in the freezer. So a pretty hearty and healthy meal for £1 plus a little cooking energy. Not bad going…...
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