Details

Written by Tony Carson

Category: Recipes

Created: 15 April 2020

• Takes a bit of time
• Gluten Free
• Heart

Ox Heart is really not a cut of meat we would generally even think about. But in yellow sticker land this pack was 33p and there’s nothing that we’ve not been able to make a good meal from with a bit of planning and time. Although it is spring now this Casserole would make a very tasty ‘Winter Warmer’ and would easily feed a family of four for less than £2 – Which even by our standards is pretty good going…...

Ingredients:-

425g Chopped Ox Heart
Plain Flour
Salt & Pepper
Onion Salt
Cayenne Pepper
Turmeric
Basil
Coriander
Mustard Powder
100g Mung Beans
½ a Leak, sliced
1 Carrot, cut into batons
2 Potatoes, quartered with the skins on
1/3 of a small Swede, pealed and cubed
2 Shallots, pealed and halved
1 Stock cube
A Squirt of Tomato Puree
A Slug of Tomato Ketchup
2 Bay Leaves
Oil to fry

Method:-

(1) Soak the Mung Beans in salted water for at least 3 hours.
(2) Mix the Salt & Pepper, Onion Salt, Cayenne Pepper, Turmeric, Basil, Coriander, Mustard Powder – into the Flour in a large bowl.
(3) Coat the Ox Heart in the seasoned flour and fry to brown slightly on all sides. Set aside.
(4) Dissolve the Stock in 1l of water.
(5) Drain and rinse the Muck Beans.
(6) Layer the Mung Beans, Vegetables and Heart in a casserole or slow cooker.
(7) Add the stock so that everything is submerged.
(8) Cook on a moderate heat for a good 4 hours in the oven or a slow cooker, stirring and adding water occasionally if it gets too thick.

Serve with Sage and Onion dumplings for a good “Hearty” meal (Sorry pun intended!). For a total cost of less than £2 we have enough Casserole for at least four good sized portions.

Details

Written by Tony Carson

Category: Recipes

Created: 14 April 2020

• Takes a bit of time
• Experiments
• Cheese

Sue’s Daughter bought her a Cheese making kit for Mothers Day. Little did we know then that we would have so much time on our hands at the moment. We’ve been beavering away at a few of the recipes, depending on the ingredients we've been able to get our hands on.

So Brunost? It’s an odd sort of Cheese recipe really, but it’s also very good. So good that we’ve just finished it all!

Basically the ingredients are 1L of full fat Milk, 1L Whey (Which we had from making the Romanian Bryndza Cheese), 400Ml of Double Cream, Salt and Chilli flakes. You simmer all the ingredients gently in a large pan for about 3 hours until most of the water has evaporated. Pack it into a Cheese mould and allow it to mature in the fridge for 2 to 3 weeks. It ends up semi-hard but just spreadable.

The Pesto on the cracker is our home brewed Fennel Pesto

Details

Written by Tony Carson

Category: Recipes

Created: 14 April 2020

• Quick and Easy
• Sides
• Gluten Free

These spud were apparently intended for Crisps but the order was cancelled and the farmer kindly allow a local group access to the field to gather what they could before they were ploughed back in.

There are all sorts of varieties of Potatoes and the ones used for Crisps are intentionally very low in natural sugars. It’s the sugars which make Potatoes brown when to roast or fry them. Brown Crisps might not have the same aesthetic appeal I guess. So we roasted some on Sunday are they worked really well. Yesterday was a simple cooking day for us with roast Chicken, Chip, Peas and Gravy. So how did they work as Chips? Exceptionally well is the answer! If you are in the York area and have received some of these spuds – Roast and Chips are the way forward folks. 

Details

Written by Tony Carson

Category: Recipes

Created: 11 April 2020

• Takes a bit of time
• Sides
• Season Vegetables
• Gluten Free
• Vegetarian Alphabet

“F” in our “Vegetarian Alphabet” gig was going to be based on foraged Fennel heads. But we discovered that we had everything we needed in for home brewed Falafel as well. So two “F’s” in one…..

Fennel Pesto

Ingredients:-

100g Rosecoco Beans
100g Fennel Tops, Stems and fronds
1 tbsp Spirit Vinegar
2 Cloves of Garlic
1 tsp Salt
50g of Grated mature Cheddar Cheese
Oil

Method:-

(1) Soak the beans over night.
(2) Drain, add fresh salted water and simmer for 10 minutes.
(3) Drain again and add to an oven tray with Oil and a sprinkling of Salt.
(4) Roast at 180c until they pop.
(5) Set aside to cool.
(6) Wuzz everything up in a food processor adding enough Oil to make a stiff paste.
(7) Add extra Salt and Vinegar to taste.

Fennel Vinaigrette Dressing

Ingredients:-

Fennel Fronds
Parsley, chopped
2 Cloves of Garlic, minced
A pinch of Sugar
Mustard Powder
A Pinch of crumbled Black Lime
Oil
Spirit Vinegar

Method:-

(1) Gently heat the Oil and all ingredients apart from the Vinegar until the Sugar dissolves.
(2) Allow to cool.
(3) Add to a bottle with the Vinegar.
(4) Shake well.

Falafel

Ingredients:-

200g Rosecoco Beans
1 Onion, roughly chopped
1 Leek top from the white upwards, finely chopped
Parsley
3 Cloves of Garlic
1 ½ tbsp Gram Flour
Salt & Pepper to taste
2 tsp Cumin
1 tsp Ground Coriander
¼ tsp Cayenne Pepper
A pinch of ground Cardamom
A pinch of Turmeric

Method:-

(1) Soak the beans for 5 hours.
(2) Drain, add fresh salted water and simmer for 15 minutes.
(3) Drain again and add to an oven tray with Oil and a sprinkling of Salt.
(4) Roast at 180c until they pop.
(5) Set aside to cool.
(6) Mix all the other ingredient in a bowl.
(7) Once the Beans have cooled add everything to a blender and wuzz. You’re looking for a smoothish consistency with a few larger bits of beans still visible.
(8) Cover and place in the fridge for 2 hours to harden up.
(9) Form into small balls and deep fry until they are golden brown.
(10) Drain on kitchen paper.

We added the remaining Fennel to chopped Kale with a little minced Garlic and flash fried in a Wok to make a base for the meal. As an additional side we made a salad with Red Cabbage, Fennel stems, Onion and sliced Tomato – Which we drizzled with the Vinaigrette.