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Ricky Murray

Cooking good food on a budget and full flavours

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budgetsides

New Videos! Please Give Them A Watch

Hey guys I’ve been away for while with family stuff but I’ve recorded some vids in that time and uploaded them to my youtube channel. Some awesome recipes now in easy to follow videos. Please give them a check out, like, comment and subscribe for more awesome content coming! Thanks guys.

FOR NEW VIDEOS CLICK HERE

choco filo

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Courgette and Mint soup

I was asked for a fresh and light soup so I thought mint and courgette, not something I’ve ever thought about using in a soup before but I knew it would be fresh and light. I fell in love with this soup the second I tasted it! Give it a go.

3 medium courgettes, chopped

3 7inch sticks of celery, chopped

1 small onion, chopped

24floz (700ml) vegetable stock (made with 2 stock cubes)

Good handful of mint

salt and pepper

1.7oz (50g) butter

In a large pan over a medium heat, add the butter, onion and celery, cook for 3-4 minutes just to soften the onions and celery a little.

Add the courgettes, stir well and cook for a further 3-4 minutes, pour in the stock and season well with salt and pepper (this soup needs quite a lot of seasoning), turn the heat down to a simmer and cook for 25-30 minutes.

Add the mint then blend until smooth in a food processor or with a stick blender.

Cooking this is well worth it! Its so tasty and fresh!

Enjoy

Visit my YouTube and please leave a like and subscribe. Thanks

CourgetteSoup

 

Parsnip soup seasoned with spicenutrition

With the weather just not playing ball and the rain setting in, I wanted something a little warming and I had some parsnips that needed using so this was perfect!

1 medium onion, chopped

1 glove of garlic, minced

1tbsp ‘spicenutrition immune supremacy’ blend of herbs & spices*

24floz (700ml) vegetable stock (made from 2 stock cubes)

26.4oz (750g) parsnips, chopped

1.7oz (50g) butter

In a large pan over a medium heat, add the butter and onions, cook for 3-4 minutes until starting to soften but not colour, add the garlic and ‘spicenutrition’ spice blend and stir well, cook for a further 2 minutes.

Add the parsnips and stir well no cover them in the seasonings, pour in the stock and bring to the boil, turn the heat down to a simmer for 25-30 minutes.

Blend the soup until smooth in a food processor or with a stick blender and serve up with a chunk of bread.

The smells around the house are fantastic while this is cooking!

*If you don’t have the spicenutrition blends then you can substitute with 1/2tsp cayenne powder & 1/2tsp roasted & crushed coriander seeds, although if you check the link below you will see the spicenutrition are a fantastic product and built to help your body naturally, I have to give big thanks to these guys for sending me their products.

Link here Spicenutrition

ParsnipSoup

 

 

Naan Bread With A Twist

Seen as the local farm has sent me their eight different flavours of soft cheeses I thought it was time to experiment again. Ever tried making naan bread with cheese? Nope I haven’t either! But it worked so good.

1tbsp ‘Rickett field’ garlic soft cheese

2tbsp milk

7oz plain flour

1tsp dried yeast

1tbsp veg oil

1tsp sugar

3tbsp butter

1tbsp black mustard seeds

In a jug add the yeast, sugar and 2 tbsp warm water, stir and leave in a warm place for 10 minutes until you have froth on the top.
While that’s happening, put the cheese and milk into a small bowl and stir to loosen it up then set aside. Next place the flour into a mixing bowl, stir in the cheese mixture, oil, mustard seeds then the active yeast mixture.
Mix together until you can tip it out on the side to knead for 10-15 minutes until you have a smooth dough.
Place back in the mixing bowl with a little oil, cover with a damp cloth then place in a warm place for 10-15 minutes to rise a little.
When risen, divide into 3 balls on a floured work surface but you can make more i just wanted large ones.
Roll out into oval shapes to about 1/2cm thick, you can cook in the oven but I like to do them in a frying pan.

Add 1tsp butter into a large pan over a high heat, when melted add the naan and fry until golden brown, flip over and add another tsp butter and cook the same.

While that’s cooking you can whip up some mint yoghurt to go nicely with them.

Naan copy

Tomato chutney

This chutney is sweet, salty and spicy and goes perfect with a good cheese board or a nice ploughmans. So easy to do.

7oz onions, sliced

15oz tomatoes, roughly chopped

1/2 chilli, diced

100ml malt vinegar

1tbsp soy sauce

5 1/2oz mixed white & brown sugar

1 sprig of rosemary
Chuck everything into a high sided pan over a high heat, stir well and bring to the boil.

Reduce heat to a simmer for 30-40 minutes until it’s the consistency of jam.

While that’s cooking sterilise some jars (makes about 3). set aside to cool then put in sterilised jar and enjoy when you want.

Will last in the fridge for a couple of month.

 

Bolinhos de bacalhau

Bolinhos de bacalhau(Salt cod fritters) a popular Portuguese snack, also served as a main with rice and salad which we’re having, easy to make but pack so much flavour!! 

First tasted these a few years back when a fellow chef I worked with made them for me after he had been to Portugal and loved them. 
I used salt fish but it’s not to everyone’s taste so I’ve done the recipe for just regular cod
1lb waxy potatoes, peeled and cubed

14oz cod fillet 

4oz frozen peas

Handful fresh parsley, chopped

1 onion, diced 

Salt and pepper

1/2 onion

1 bay leaf

1 egg beaten 
Pre-heat deep fat fryer to 190c.
Put the potatoes onto boil and at the same time, place the half onion, bay leaf and cod fillet in a pan, cover with water, bring to the boil then simmer for 3 minutes, remove and set aside the cod to cool. When the potatoes are cooked, mash with salt and pepper but no butter or milk then stir in the peas, parsley, egg and diced onion, season well with salt and pepper.

Mash the cod in a bowl with the back of a folk and fold into the mash and give everything a good mix.

You can roll them into balls to fry them or I like to quenelle them but that’s up to you, fry until golden brown.

Serve as a snack or with salad and rice.

Chicken and vegetable samosas with a twist

Chicken drumsticks were on the reduced section so I decided to make chicken and vegetable samosa’s but took a risk and used tortillas.So so tasty!!!
17oz (480g) chicken drumsticks

3 medium onions, diced

1 large carrot, grated

Handful of frozen peas

2 cloves garlic, minced

4tbsp veg oil 

1 tbsp Garam masala

1tsp ground cumin

1tsp ground coriander 

1tsp turmeric

1tsp curry powder

2 packs large tortilla wraps

Salt and pepper

1 egg, beaten
Preheat deep fat-fryer to 180c.
First off remove all the chicken from the bone and chop small. 

Add the oil and garlic to a large frying pan over a medium heat for 2-3 minutes to soften, add the spices to the oil and stir well, then in with the onions for 5-6 minutes while stirring until softened. Next in with the chicken, carrot and peas, stir everything together well and cook while stirring for a further 5-6 minutes then set aside to cool. 

Now for the tortillas you want to cut them out into rectangles about the width of three fingers and the full length or the tortillas but square the ends off (video in later post will show what I mean). 
TO SEE HOW TO FILL THE TORTILLAS AND MAKE THE SAMOSAS PLEASE WATCH THE VIDEO IM POSTING AS ITS HARD TO EXPLAIN AND ITS EASY WHEN YOU WATCH IT BEING DONE. ONCE FILLED AND SEALED WITH EGG WASH, PLACE INTO THE FRYER AND COOK

​UNTIL GOLDEN BROWN (ABOUT 5-6 MINUTES). REMOVE THEN PLACE ON A WIRE RACK TO COOL OR KITCHEN PAPER.
For a vegetarian version (which I’ve done) just use 2 large potatoes grated.

Green tomato chutney

Summer has gone but some of my tomatoes didn’t ripen, My partners dad told me wrapping them in news paper does the trick but I’m a lover of all food that’s Indian and chutney so this was a win win. 

1lb 6oz green tomatoes, quartered 6oz light brown sugar

6 floz white wine vinegar

1 onion, diced 

1 garlic clove, minced

1 inch piece of ginger, peeled and grated

1/2 red chilli, chopped

4oz sultanas 
Add the sugar to a heavy bottom high sided pan over a medium heat until it’s all melted, add the vinegar but stand back as the smell is very over powering, stir until all the sugar has dissolved. 

Add the chilli, garlic, sultanas, ginger, onion and tomatoes, stir and cook on a simmer covered for 1 hour checking and stirring occasionally, when it’s nice and thick it’s ready.

Cheats crispy seaweed

If you like crispy seaweed with your Chinese from the takeaways then you are going to love this!! And in most cases when you get seaweed from the takeaway its cabbage anyway. Very quick and very easy.

3oz shredded cabbage leaves (more or less depending on how much you want)
Salt

Pre-heat deep fat frier to 180c.
Wash and dry the cabbage thoroughly. When the oil is up to heat, place a small handful into the basket and drop it into the oil, be very careful as the cabbage is full of water so it can spit quite a bit so stand back. Fry for 2-3 minutes until crispy, remove onto kitchen paper to drain. Repeat the process with the rest of the cabbage and season generously with salt as seaweed is naturally salty but cabbage isn’t.

crispysea1

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