Fantastic Pembrokeshire Food
I Love to cook, and for years my friends/family have been bugging me to write my recipes down and share them, so that's exactly what I've done! There's all manner of recipes, a bit of everything really. Most are original, some are old favourites I've had a play around with to give a different and unique flavour. So Enjoy! Remember to buy fresh local produce where possible!
Monday, 9 July 2012
Ten Min Meals 2: Burger Omlet & Spicy Basamic Salad
Monday, 2 July 2012
Beaten Egg Fried Noodles, Singapore style.
Chilli Nachos:
Tricolour Salad Bagels:
Saturday, 28 January 2012
Fiery Fragrant Hot Sauce
This is a Fragrant and tasty hot sauce with a great depth and creaminess of flavour, followed by a hefty fiery kick! This recipe makes about 250-300ml; bottle and store in the fridge, always shake well before use.
Ingredients:
2tsp hot chili powder
3tsp chili powder
1 tsp. powdered mustard
3 tsp. chili flakes
1 tsp. paprika
1 tsp. tarragon vinegar
8 cloves of garlic, crushed
2 tbsp. Encola original hot pepper sauce
1 tsp. sweet chili sauce.
Half tsp. freshly ground black pepper
Half tsp. ground Jamaican all spice
Shake of tabasco
Pinch of salt
1 tsp. oriental pickled ginger
1 tsp. cayenne pepper
200ml oil, veg or olive.
Equipment:
Hand blender
Mixing jug
Garlic crusher
Table spoon
Tea spoon
Microwave or pan
Method:
Mix ingredients
Heat gently, about 30seconds to 1 min on full power does it just about right. Either in the microwave or on the hob, don’t let it get to hot or boil, as this will knock out the intense garlic flavour.
Stir though rally and then blend.
Pour into an empty bottle and keep in the fridge.
Enjoy!
If you like this recipe please subscribe and/or leave a comment. Follow this LINK to my website for links to and info on Pembrokeshire producers, retailers, farm shops, farmers markets etc.
N.B. Cooking times are estimates, all are based on an electric hob, non-fan assisted oven, electric grill and 650w Microwave, so use some discretion. If you're allergic to any of the ingredients, don't use them! It's up to you to make sure you don't poison yourself! And always take care in the kitchen.
Saturday, 21 January 2012
Authentic Spanish Chicken, Cheese or Quorn balls
(Serves 4) My own variation on a Spanish or South American classic, sooo tasty! Look out for the fully original recipe I picked up of a friend of mine last time I was in Spain as well as the fully authentic recipe for Chicken Croquets already posted
I use locally reared chicken or pork for this, as well as organic flour, fresh churned local butter and fresh local ilk and free range eggs. Of course all of the ingredients are available from supermarkets. But I try to pick as much as possible from local stockists, butchers, farm shops and farers markets, even got the garlic locally! See the link at the bottom of this post for some locations of local producers/retailers (I’m constantly adding ore so don’t be discouraged, and if there’s any you think I’ve missed or you have any in your area you’d like to promote, leave a comment.
Ingredients:
Outer ‘shell’ of the Croquet:
1 beaten egg
200g paella rice
300g potatoes, cooked
3 cloves of garlic
200g breadcrumb
1 onion finely chopped or minced
1tsp mixed herbs
Half a tsp. paprika
Half tsp. cumin
Knob of butter
Salt and pepper to taste
Cheese Filling;
200g Mozzarella
50g Red Leicester
50g Smoked Cheese (smoked mozzarella is my personal favourite but smoked cheddar works just as well)
Chicken or Quorn Filling:
250-300g Cooked & minced Chicken breast (I usually grill the chicken) or Quorn Chicken.
Large pinch of cracked black pepper
Dash o lemon juice.
Equipment:
2 saucepans
Potato masher
Peanut or veg oil for deep frying
Frying pan
Shallow bowel
Pan for deep frying
Method:
Boil rice, drain but don’t rinse and leave on one side, meanwhile
Boil potatoes with a little salt and then grate or mash the potatoes (N.B. grating gives a better consistency but can be more difficult to form, for a smoother consistency you can mash) and mix in the rice, stirring to ensure that there is even distribution.
Heat a little oil in the frying pan, add the onion and lightly cook until just translucent, add the garlic and cook until onion is fully translucent.
Mix together the potato/rice mix, onion and other coating ingredients and set to one side.
Mix together the ingredients of your chosen filling and form into 1.5-2cm balls (if using Quorn it may help to add a little beaten egg to the mixture)
Form a 1-2cm coating of the potato mix then roll in the breadcrumb and deep fry.
Serve.
Garnish.
Garnish with a little chopped onion and flat leaf parsley
Goes well with paella, lemon couscous, humus and as part of a tapas spread
This is a great little recipe which is good as a snack or as part of a light lunch one as a part of a Mediterranean meal.
Enjoy!
If you like these recipes please subscribe and/or leave a comment. Follow this LINK to my website for links to and info on Pembrokeshire producers, retailers, farm shops, farmers markets etc.
N.B. Cooking times are estimates, all are based on an electric hob, and non-fan assisted oven, electric grill and 650w Microwave, so use some discretion. If you're allergic to any of the ingredients, don't use them! It's up to you to make sure you don't poison yourself! And always take care in the kitchen.
Authentic Spanish Chicken or Pork Croquets
Serves 4
picked up this recipe when I was last in Spain it’s not my own, but it is dam tasty, so I hope you enjoy it as much as I do! To be fair you can probably do this recipe with beef as well, or indeed most meats but I’ve only tried d it with Chicken, Pork and Quorn
I use locally reared chicken or pork for this, as well as organic flour, fresh churned local butter and fresh local ilk and free range eggs. Of course all of the ingredients are available from supermarkets. But I try to pick as much as possible from local stockists, butchers, farm shops and farers markets, even got the garlic locally! See the link at the bottom of this post for some locations of local producers/retailers (I’m constantly adding ore so don’t be discouraged, and if there’s any you think I’ve missed or you have any in your area you’d like to promote, leave a comment.
Ingredients:
250g Chicken Breast deboned and with the fat and skin removed or Pork (I tend to use either gammon or belly) cubed.
3 cloves garlic minced or finely chopped.
1 tbsp. Olive Oil
2tbsp butter
Quarter cup of wholemeal flour
Two thirds of a cup of milk
1 egg beaten,
2 thick slices of wheat bread, prepared to bread crumb and frozen.
Salt and Pepper to taste.
Equipment:
Frying pan,
Freezer
Pan for deep frying
Sharp Knife
Sieve
Mixing bowel
Saucepan
Table spoon
Method:
first fry the chicken or pork in a pan with the garlic until just cooked through take care not to burn the garlic.
Melt the butter in a small saucepan then stir in the butter and milk and whisk to remove lumps, add the salt and pepper and cook on a medium-low heat stirring constantly and cook until it is a thick and smooth Béchamel sauce, add the cooked chicken or pork and mix though rally.
Process the mixture in a food mixer (if you don’t have one you can mince the meat before you add it to the sauce, this works pretty well) until it’s the constancy of canned tuna (kind of flaky and thick but without large lumps)
Next place the mixture in the freezer to cool you don’t want it to freeze though.
Roll the cool sticky mixture into short sausages, about 3-3.5 inches long and about as fat as a sausage.
Dip the sausages in the beaten egg and roll them in breadcrumb
Heat the oil in a pan until very hot, drop a bit of breadcrumb in, it should fizzle nicely, or use a wooden skewer, if the oil bubbles with the skewer in its ready, make sure it doesn’t start to smoke though, I prefer peanut oil for this as it has a high cooking temperature.
Cook the croquets until golden brown, make sure they’re cooked all the way though, nothing worse than a cold centre!
Garnish.
Garnish with lemon wedges and apple slices in the case of the pork, a little copped flat leaf parsley and a sprinkle of finely chopped onion.
Serve.
Goes’ well with paella, or as Tapas of lemon couscous.
Like I said, I can’t take credit for this recipe, but it’s a doozy all the same. For vegies, you can substitute the chicken with Quorn or soya protean, mince works best, why not add a few Bakeos for a bit of bacon flavour!
Enjoy!
If you like this recipe please subscribe and/or leave a comment. Follow this LINK to my website for links to and info on Pembrokeshire producers, retailers, farm shops, farmers markets etc.
N.B. Cooking times are estimates, all are based on an electric hob, non-fan assisted oven, electric grill and 650w Microwave, so use some discretion. If you're allergic to any of the ingredients, don't use them! It's up to you to make sure you don't poison yourself! And always take care in the kitchen.