We Found Venison and Wild Boar Salami In Aldi.

And here are two things we made with them!

Venison Salami and Eggs in Red Wine.

Ingredients:

(Made 6 portions.)

  • 300g venison salami
  • 2 red onions
  • 1 head of garlic
  • 200g carrrots
  • 200g cabbage
  • 200ml red wine
  • smoked paprika, soy sauce, pepper to taste
  • 15 eggs
  • butter for frying

Utensils:

  • chopping board and knife
  • 2 frying pans

Recipe:

  1. Wash and shred the vegetables.
  2. Chop down the salami.
  3. Place all in the pan on a medium to low heat with a little butter and fry until soft.
  4. Season and add the red wine.
  5. Bring to a boil, turn down. Leave to simmer.
  6. Use a bit of butter to scramble the eggs.
  7. Once both pans are cooked through, mix the contents together on a low heat.

Wild Boar Salami and Pork Belly Stew on Pasta.

Ingredients:

(Makes 4 servings.)

  • 400g meaty pork belly
  • 100g wild boar salami
  • 200g swede
  • 200g carrots
  • 200g onions
  • 200g parsnips
  • 1 head of garlic
  • 2tbsp chopped basil
  • 2 large broad leaf sage leaves
  • black pepper, rock salt, smoked paprika, cloves to taste
  • 200g dried pasta

Utensils:

  • chopping board and knife
  • 2 pots

Recipe:

  1. Chop the vegetables, pork belly and salami into equally sized cubes, or thin rings for parsnips and carrots.
  2. Just cover with warm water with the seasonings and bring to a boil. Keep on a medium heat until the vegetables are tender and the sauce is reduced.
  3. Cook the pasta once the sauce is ready.
  4. Serve the stew over the pasta with a sprinkling of cheese.

And that is what we have done so far with our wild salami!

Any ideas what do do next?

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.
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WWW. Spring Lamb, Nutty Bread, Ice-Cream.

Apologies for not being around as much! Due to exam-panic among GCSE students, I’ve been very busy so non-scheduled posts and comments sat on the back burner for a while.

I have now scheduled Wednesday and Friday afternoons as blog time, for working on the Wok, FitFriday, processing comments and working out next week’s posts.

This week, making the most of the good weather, the best meals were a light lamb stir-fry with fresh spring veggies, some nutty bread I made for Jon to have burgers in and apple and rhubarb ice-cream! Bonus recipe: Summer Fruit Punch.

Recipe 1. Apple and Rhubarb Ice-Cream.

Ice Cream-Apple And Rhubarb, Peach, Elderberry

Ingredients:

(Makes 1L.)

-500ml double cream

-1 large cooking apple

-1 small sweet apple

-2 cups rhubarb stems

-2 cups sugar

Utensils:

-chopping board and knife

-large pot and spoon

-heat-resistant and freezer-safe mold

Apple and Rhubarb Ice Cream Recipe2

Recipe:

1: Finely chop the apple flesh, removing the core and stem.

2: Peel the rhubarb.

3: Finely chop the rhubarb, careful to remove the leaves and, where no leaf is visible, the top of the stem.

4: Place in a pot without water at a low heat until they secrete fluid. Turn the heat up to medium.

5: Once the fruit is soft and losing shape, add the sugar. Stir continually from now.

Apple and Rhubarb Ice Cream Recipe

6: Cook until the fruit is a paste like applesauce.

7: Pour the mix into the mold. Add the cream and stir until combined. Freeze.

Recipe 2. Nutty Burger Buns.

Walnut Burger Bun Recipe

Ingredients:

(Makes 4.)

-300g flour and raising agents

-1 cup sunflower seeds, flax seeds and walnuts

-warm water

-1tsp salt

-1tsp pepper

Utensils:

-mixing bowl and spoon

-baking tray

Recipe:

1: Mix the dry ingredients well.

2: Slowly incorporate the water until the mix feels a bit too dry. Look for a single mass with some flour falling off and slight crustiness.

3: Work the dough until it feels smooth and elastic.

4: Form 4 flat, 1″ high discs. Leave to rise on the baking tray.

5: Bake at 140C until they bounce back when you poke them.

6: Turn upside down to cool.

Recipe 3. Spring Lamb Stir-Fry.

Spring Lamb Stir-Fry Recipe

Ingredients:

(Serves 3-5.)

-500g lamb mince

-2 cups cauliflower leaves

-1 yellow or red bell pepper

-400g bean sprouts

-200g cannelini beans

Utensils:

-chopping board and knife

-frying pan or wok and spatula

Recipe:

1: Pan-fry the lamb until browned. Its own fat should suffice.

2: Chop the peppers and leaves. Add, alongside the bean sprouts.

3: When the leaves start to wilt, add the beans and heat through.

Recipe 4. Summer Fruit Punch.

Ingredients:

-double shot of gin or brandy

-frozen fruit (do not defrost)

-lemonade

Recipe:

1: Place everything in the glass. The lemonade and alcohol will bring out the berry taste and the frozen berries will chill the drink.

2: Enjoy.

And those are our favourite recipes of the week!

What’s been cooking at your place?

WWW. Lentil Chicken and Protein Cookies.

This week’s recipes are lentil chicken and some protein cookies.

I made the lentil chicken firstly to test whether I can digest red lentils efficiently and secondly because both of us are eating lower carb meals and more stir-fries at the moment, so rice was out of the question and plain veg was getting a little dull. Lentils are a good middle ground.

I made the protein cookies because Jon’s been having a few sugary snacks on the job and he wanted to replace them with something more wholesome.

Lentil Chicken Stir-Fry.

stir fry

Actually made in a wok, though not essential.

wok

Ingredients:

-1 cup dried lentils

-1.5kg assorted veg (cabbage, carrots, onions, bean sprouts in any combination)

-the meat from 1/2 a chicken

-spring onions, some cucumber and sweet peppers for garnish

-1/2 a habanero chili

-2tbsp salt

-1tbsp pepper

-2tbsp onion powder

-olive oil

Utensils:

-chopping board and knife

-a large (1l) jar or pot

-a large wok or frying pan

Lentil prep:

1: Rinse in boiling water.

2: Soak in th jar for 24h.

Recipe:

1: Chop the chicken and all vegetables besides the spring onion and sweet pepper.

2: Coat the base of the wok with olive oil. Add the vegetables, chicken and lentils.

3: Sear the mix at a high temperature. Keep stirring.

4: Turn the temperature down and add the seasonings.

5: Cook until all combined.

6: Serve with diced sweet pepper, cucumber and spring onion.

Protein Cookies.

Ingredients:

-4 small bananas

-1 heaped tbsp peanut butter

-1 heaped tbsp almond butter

-2 eggs

-1.5 cups oats

Utensils:

-mixing bowl and fork

-greased or nonstick baking tray

Recipe:

1: Mash the bananas and eggs together.

2: Slowly combine the nut butters.

3: Once smooth, add the oats.

4: Pour out onto the tray as a single lump or as separate cookie pieces.

5: Bake at 150C for 20min.

WWW. Lemon Salmon and Mixed-Fruit Pie.

One hen is ill, the other is stressed. If they don’t resume laying soon it’s vets or put them down ourselves. Doesn’t discourage me from getting more as we were aware that ex-bats can have issues, but is a bit annoying. Depending on how they do I may write a review on how it went. We’re still looking for pullets that are unlikely to have as many issues as ex-bats.

Anyhow, today for lunch we had this.

Lemon Salmon Fry.

Ingredients:

(serves 2)

-2 salmon filets

-200g broccoli florets

-3 small carrots

-1 bell pepper

-100ml double cream

-1tbsp tahina

-1/8tbsp crushed chilis

-150ml lemon juice

-1/2tsp ginger

-1tsp pepper

Utensils:

-chopping board and knife

-frying pan

-cup and fork/whisk

Recipe:

1: Finely slice the carrots, pepper and broccoli. Pan-fry in a little butter.

2: Mix the lemon, tahina, chili and ginger in a cup.

3: Slice the salmon into strips. Add to the pan carefully, so it won’t disintegrate.

4: Once the salmon is sealed, pour the lemon mix over the top. Simmer until reduced.

5: Add the cream. Reduce further.

6: Right before serving, add the pepper and heat through.

20141001_125840

Mixed Fruit Pie.

I used home-made jams and elderberries and raspberries, but really any two fruit jams and two fruits will work.

Ingredients:

(one pie, serves 6-8)

-350g flour

-50g butter

-1 egg

-150g jam 1 (plum)

-150g jam 2 (strawberry)

-50g fruit 1 (elderberries)

-50g fruit 2 (raspberries)

Utensils:

-mixing bowl and fork

-greased or non-stick tray

Recipe:

1: Mix the butter, egg and flour. Add water until the dough is dry to touch and stretchy.

2: Roll it out and fit it to the pie-tray.

3: Bake at 200C for 10-15min.

4: Spoon the jams into the pie. Sprinkle the fruit on top.

5: Bake at 160C for 45min.

6: Reduce heat to 100-120C and bake until the middle’s firm.

20141001_130854

WWW. Chicken and Peas, Home-Made Ice-Cream.

Been a little run down lately and the FF is on hold until my arm is better, so here’s what we had on Wednesday.

Recipe 1: Chicken and Pea Fry.

An excellent way of using leftover chicken and veg or of just putting together a meal when you’re in a rush.

Ingredients:

-4 chicken drumsticks

-300g peas

-300g beans

(can swap peas and beans for legumes of any variety)

-5-6 leaves of lettuce

-4 medium carrots

-2 rashers of bacon

-30g butter

Utensils:

-chopping board and knives

-frying pan

Recipe:

1: Slice the chicken from the bone and roughly cube it.

2: Dice the carrots.

3: Heat the oil in the pan.

4: Seal both sides of each piece of chicken before adding the carrots.

5: Cook the chicken and carrot right down before adding the legumes.

6: Turn the pan to a lower heat. Slice and add the bacon and lettuce.

7: Once the lettuce is wilted, serve.

20140813_125631

Recipes 2 and 3: Strawberry Jam and Ice-Cream.

Jon doesn’t normally like strawberries or anything related to them, but he enjoyed this so that’s a success.

Ingredients:

-400g strawberries

-10tbsp sugar

-300ml double cream

Utensils:

-mixing bowl (microwave safe)

-funnel

-fork

-jam jar

-plastic tupperware (freezer safe)

Recipe:

1: Mash the strawberries.

2: Add the sugar.

3: Microwave until thickened.

4: Pour the excess fluid into tupperware.

5: Use fork and funnel to put the thickened jam into the jar. Secure the lid tightly and place in the fridge.

6: Mix the cream into the strawberry fluid. Freeze.

20140813_125649

20140813_131927

WWW. Frying, spices, flapjacks.

This week Jon’s having a chicken stir-fry, fried rice and a sultana and seed filled flapjack.

Oil contents not specific apart from flapjacks so you can measure how much you need for your own foods. Juicier vegetables may need a little more, as will less cooked rice, for example.

Recipe 1: Garlic Ginger Chicken Stir-Fry.

Makes 2 servings.

Ingredients:

-1 cooked chicken breast

-3 small carrots

-1 small parsnip

-3 cabbage leaves

-3 cloves garlic

-olive oil

-salt and pepper

-Chinese five spice

-powdered cloves

-onion powder

Utensils:

-chopping board and knife

-vegetable peeler

-large frying pan or wok

Recipe:

1: Finely dice the garlic. Cook in the olive oil with the spices until soft.

2: Wash the vegetables and slice them with the peeler. Tear or chop the cabbage leaves into strips. Add to the mix and stir as it cooks, to ensure even softening and browning.

3: Dice the chicken. Add to the mix.

4: Heat thoroughly. Serve.

Recipe 2: Chili Fried Rice.

Makes 1 serving.

Ingredients:

-30g/1oz rice

-olive oil

-chilli powder

Utensils:

-small pot

-frying pan from the chicken

Recipe:

1: Boil the rice until cooked through.

2: Add to the pan once the stir-fry is done.

3: Add the oil and chilli.

4: Stir until the rice has soaked up all the oil. It should be making squeaky sounds and “jumping” in the pan, but not burnt.

Recipe 3: Flapjacks.

Makes 8 servings or 16 snack-sized servings.

Ingredients:

-200g/7oz oats

-200g/7oz plain flour

-1/2 cup oil or fat

-25g/0.9oz sultanas

-50g/1.8oz mixed seeds

-2 eggs

-3tbsp honey

-cinnamon

-powdered ginger

Utensils:

-mixing bowl and spoon

-baking tray

Recipe:

1: Mix the flour, oats and seeds.

2: Add the spices.

3: Add the oil. Stir until crumbly.

4: Add the eggs and honey. Stir in.

5: Mix the sultanas in so as to guarantee an even spread.

6: Pour into a lightly greased tray. Bake at 180C/355F for 25min.

7: Slice.

[8: Optional. Drizzle melted chocolate over them.]

20140423_065849

Recipe Corner: Baked Fish and Stir-Fry.

Courtesy of Yes peas!, the free recipe book you can order from peas.org.

fish1

I modified it a little to match what I had at home.

For those who wish to know, the original recipe was “Thai Pea Stir Fry with Steamed Fish”, on page 17.

Original ingredients (adjusted for two):

Group 1: 1 sea bass, 1 fresh lime, sea salt, black pepper.

Group 2: vegetable oil, 1/2 head pak choi, 25g baby sweetcorn, 1 small carrot cut into fine strips, 1 garlic clove, 1/4 de-seeded red chilli, 1/2 tbsp fresh ginger, 1/2 tsp lemon grass, 25g shiitake mushrooms.

Group 3: 75g peas, 1 tbsp soy sauce, 1/4 tbsp sesame oil, 1/4 tbsp fish sauce, 1/2 tbsp chopped coriander.

My ingredients (for two):

Group 1: 4 bream, 2tbsp lemon juice, sea salt.

Group 2: butter, 300g broccoli, 2 large carrots, 2 onions, 2 garlic cloves, 1tbsp fresh ginger, spicy paprika, pepper, sea salt, 5 spice, mixed herbs.

Group 3: 200g peas, 200g beansprouts, 1tbsp Lea & Perrin’s, 1tbsp lemon juice, 1 tbsp tahina.

Utensils:

-chopping board and knife

-baking tray

-tin foil

-large wok or frying pan

Recipe:

1: Take the foods from group 1. Prepare the fish by scaling and gutting it. Wash thoroughly.

2: Make three slices on either side of each fish.

3: Season the fish with the lemon/lime, sea salt and pepper.

4: Place on the tray. Cover in foil.

5: Place in a pre-heated oven and cook at 10-15min at 180C.

6: Take the foods from group 2. Slice the garlic and ginger as finely as possible.

7: Melt the butter in your wok. Cook the garlic and ginger until soft. Add the spices.

8: Finely slice the vegetables from group 2 and add them. Fry at a high heat for 10-15min, continually stirring.

9: Take the foods from group 3. Add them to the wok and continue to cook for 5min.

10: Serve.

fish2

fish3

Funny story: I made the assumption the bream were gutted. You know, seeing as the came ready-scaled and with the fins trimmed back and all. Somehow I missed the fact that they were not. We cleaned them out post-baking and managed to get most of the gut-taste out of the inner-rib meat. There was none in the backs or tails. So if you make this mistake with bream, they’re safe to eat (not so sure about chubb or other fish with poisonous livers, though!), but be sure to scrape them out well, to avoid a mouthful of bitter fish. Better yet, fillet them before serving and cut away from the ribs, so as to avoid any of the flavour reaching the plate.

Lesson learned.