Cumberland Sausage

Cumberland Sausage
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This is English in origin, this is a recipe to make homemade Cumberland Sausage. Now that I have found a supplier for hog casings in Phuket, this is on my to make list for sure. I will clarify quantity made when I prepare this.
Servings Prep Time
3 meters of sausage 3 hours
Servings Prep Time
3 meters of sausage 3 hours
Cumberland Sausage
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This is English in origin, this is a recipe to make homemade Cumberland Sausage. Now that I have found a supplier for hog casings in Phuket, this is on my to make list for sure. I will clarify quantity made when I prepare this.
Servings Prep Time
3 meters of sausage 3 hours
Servings Prep Time
3 meters of sausage 3 hours
Ingredients
Servings: meters of sausage
Instructions
  1. First thing, chill the meats in the fridge, sterilize and chill the grinder parts in the fridge. Grinding meat creates heat, so you want the meat and the grinder to be a cool temp, not freezing, just chilled.
  2. Cut the pork belly into cubes that will fit in your meat grinder hopper. Then do the same with the pork shoulder. Remove any tendons or stringy matter.
  3. Mix together the two meats, then add the spices and herbs.
  4. Mix together. Place the meat in the fridge to chill for 2 hours. Assemble your meat grinder with the coarse plate, typically the wagon wheel plate.
  5. Grind the meat with the wagon wheel plate, or a a course plate.
  6. Then in a large bowl, mix with the breadcrumbs. Breadcrumbs added, I did not get the cup measurement.
  7. Mix until well combined, use your hands for this.
  8. Soak the hog casings per instructions on the package. Remove the cutting blade and plate from your grinder. and attach the sausage funnel. Rub some bacon fat or cooking oil on the funnel, slip the end of the wet hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base. I use a dry casing from a reputable dealer in Phuket.
  9. Tie the starting end of the casing with string, using the slow setting on the grinder, add the meat back to the grinder, fill the casing but do not over fill, any air bubbles, prick with a tooth pick. Work the sausage into the casing and form the casing into a ring as you go. You can leave in a ring or twist and make links or tie with string to make links, up to you. I do not have that ring thing down yet so I just made links.
  10. Store the sausage in the fridge overnight. Then you are ready to cook them as you see fit or freeze for later use.
Recipe Notes

I will price this when I get the meats and casing, overall I will say fair value, but much less than store prices, by a long shot.

Shortcut: Breadcrumbs.

Adapted from an internet recipe.

Tandoori Fish

Tandoori Fish
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An Indian dish and this does sound very good. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Tandoori Fish
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An Indian dish and this does sound very good. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. Mix together the first 8 ingredients. Brush the fish pieces with the marinade to coat evenly and place in a shallow dish, pour the remaining marinade over the fish. Place the fish in the fridge to marinate for at least 4 hours.
  2. Preheat your oven's broiler, brush off excess marinade and reserve marinade, then place the fish in a broiler safe dish or pan.
  3. Broil on the center rack for 10 minutes, remove the rack, turn the fish, brush with the marinade, broil for another 7 to 8 minutes or until the fish easily flakes with a fork.
  4. Serve with rice and a steamed vegetable for a complete meal.
Recipe Notes

Pangasius would cost about 120 Baht/kilo. For 6 servings, this is about 60 cents per serving.

Adapted from an internet recipe.

Thai Chicken Meatball Curry with Coconut Rice

Thai Chicken Meatball Curry with Coconut Rice
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Meatballs in curry, getting hungry now. This sounds like a great dish. You need curry paste for this, not curry powder.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Thai Chicken Meatball Curry with Coconut Rice
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Meatballs in curry, getting hungry now. This sounds like a great dish. You need curry paste for this, not curry powder.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
For the Meatballs
For the Curry
For the Coconut Rice
Servings: servings
Instructions
  1. Combine the Meatball Ingredients. With wet hands (this helps to keep the chicken from sticking to your hands) form golf-ball sized meatballs. Place the meatballs on a tray lined with parchment paper and chill in the refrigerator until ready to use.
  2. Heat a large frying pan and fry the meatballs in a neutral oil, I would use rice bran or coconut oil, until they are browned all over. Remove from the pan and set aside.
  3. Discard all but 2 tablespoons of the oil, and add the carrots and curry paste to the pan, cooking until the curry is slightly toasted. Add the garlic, fry for 10 seconds then add the coconut milk and chicken stock. Add the fish sauce, soy sauce, sugar and Thai chili and whisk to combine.
  4. Add the meatballs back into the pan and allow to simmer for 10 minutes before adding the snow peas and baby corn. Simmer for another 5 minutes.
  5. Serve the curry over coconut rice or in a lettuce cup. Garnish with sliced chilies, chopped cilantro, Thai basil, chopped peanuts and a lime wedge.
Recipe Notes

The chicken will cost about 75 Baht, if grinding yourself, go with a mixture of breasts and thighs. For 4 servings, this is about 55 cents per serving.

Shortcut: Coconut Rice.

Variants: If I was a betting man, I would say Beef or Pork Meatballs could be used as well. Now if you use curry powder instead of curry paste, you will change up the overall taste and make it more of an Indian dish.

Provided courtesy of good friend, Stephen Connell.
United States.

Finnish Cauliflower Rye Casserole

Finnish Cauliflower Rye Casserole
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In the Finnish language, this is called Kukkakaalialaatikko. This sounds like a good dish to me. This would be a good side for any main dish.
Servings Prep Time
4-6 servings 90 minutes
Servings Prep Time
4-6 servings 90 minutes
Finnish Cauliflower Rye Casserole
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In the Finnish language, this is called Kukkakaalialaatikko. This sounds like a good dish to me. This would be a good side for any main dish.
Servings Prep Time
4-6 servings 90 minutes
Servings Prep Time
4-6 servings 90 minutes
Ingredients
Servings: servings
Instructions
  1. The beer needs to be flat, so measure it and let it sit for about an hour on the counter before you start cooking.
  2. Toast the bread cubes in one layer at 150 C until they're crisp, not toasted. About 15 minutes. Place the bread cubes in a large bowl. Heat the oven to 180 C.
  3. In a skillet, cook the cauliflower and caraway seeds in the butter until barely tender. Add this to the bowl with the bread cubes, add the cheese and mix to combine. Spread this mixture into a 8 inch square baking dish or a 7x11 baking dish.
  4. In a bowl, mix the beer, eggs, mustard, coriander, and black pepper as desired. Pour this over the bread mixture. Bake for 30-45 minutes, or until puffed up slightly and golden brown.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Crispy Baked Chicken Wings Tandoori Style

Crispy Baked Chicken Wings Tandoori Style
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I love a good Tandoori chicken, and this sounds really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-4 servings 2-24 hours
Cook Time
25-30 minutes
Servings Prep Time
2-4 servings 2-24 hours
Cook Time
25-30 minutes
Crispy Baked Chicken Wings Tandoori Style
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I love a good Tandoori chicken, and this sounds really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-4 servings 2-24 hours
Cook Time
25-30 minutes
Servings Prep Time
2-4 servings 2-24 hours
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and pat dry the chicken drumettes and or wings and pat them dry with a paper towel and place in a large bowl. Add to them 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, the paprika, garam masala, turmeric, coriander, cumin, and cayenne, and using your hands, mix/rub the spices into the chicken; set aside for a moment.
  2. In a small bowl, combine the yogurt, lemon juice, garlic, ginger, and Sriracha, and mix to blend, then pour this mixture over the chicken, rubbing it into the chicken, cover and refrigerate and allow it to marinate for at least 2 hours, up to overnight.
  3. When ready to bake, preheat your oven to 230 C, line a baking sheet with foil, and place a wire rack over the baking sheet. Remove the chicken from the yogurt marinade, and allow the excess to drip off; place the wings onto the wire rack, and bake in the oven for about 25 minutes, until slightly charred and crisp.
  4. Serve garnished with a some cilantro leaves, and the Cool Minted Yogurt Dipping Sauce on the side.
Recipe Notes

Drumettes are called Chicken Wing Sticks at Tesco (I get pricing from Tesco), and are about 80 Baht/kilo. Full wings are 90 Baht/kilo. Going with 750 grams of drumettes, this is about 88 cents per serving for 2 servings.

Shortcut: Cool Minted Yogurt Dipping Sauce.

Provided courtesy of good friend, Stephen Connell.
United States.

Coriander Pepper Pork Chops

Coriander Pepper Pork Chops
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I thought of this after I added a fried pork chop recipe using fish sauce as the base. I made this (at least a similar recipe) Coriander Pepper Pork Chops some 25 or so years ago. This is a mild marinade and gives the pork chops a nice flavor without over powering the taste of the pork. I can only estimate the cost of this using thick cut pork loin as there are no butchers here in my area to get pork chops from.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Coriander Pepper Pork Chops
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I thought of this after I added a fried pork chop recipe using fish sauce as the base. I made this (at least a similar recipe) Coriander Pepper Pork Chops some 25 or so years ago. This is a mild marinade and gives the pork chops a nice flavor without over powering the taste of the pork. I can only estimate the cost of this using thick cut pork loin as there are no butchers here in my area to get pork chops from.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Mix together the garlic, brown sugar, soy saucer, pepper, and coriander in a small bowl. Using a sturdy fork or a needle tenderizer, poke holes all over in the meat part of the chop and place them in a baking dish in one layer. Pour the marinade over the top of the chops and flip them to coat. Marinate for 30 minutes on the counter top, flipping the chops occasionally.
  2. Remove the chops from the baking dish and discard the marinade.
  3. Heat a large non stick pan to medium heat with a splash of olive oil, once heated, place the chops in (cooking in batches) and fry for 4-5 minutes each side, the juices should run clear to indicate cooked through. Remove from the pan and let rest for 10 minutes to allow the juices to soak back into the chops.
  4. Serve the chops with a baked potato and salad.
Recipe Notes

For the pork, all I can price this with for now is pork loin. Pork loin is about 118 Baht/kilo, going with that in order to cut thick steaks from, for 4 servings, this is about 87 cents per serving.

My recipe for many years.

One-Pot Tuna Rice

One-Pot Tuna Rice
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This sounds really good, use fresh tuna from local fishermen if you can, or you can use canned tuna packed in oil. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
One-Pot Tuna Rice
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This sounds really good, use fresh tuna from local fishermen if you can, or you can use canned tuna packed in oil. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. In a non-stick skillet, heat a good splash of olive oil with the ground cumin and ground coriander until they turn fragrant and start to foam. To this, add the onion and fry until the onion starts to soften. Add the minced garlic and chili and stir until the onion and garlic starts to brown.
  2. Add the drained tuna. Season with salt and black pepper. Stir to combine. Add the rice, tomatoes, chopped coriander, parsley and mint leaves, turn off the heat and toss until well-combined. Adjust the seasonings, add more black pepper (loads!) and the dish is ready to be served!
Recipe Notes

4 cans of tuna will cost you about 120 Baht, a fresh tuna that you buy whole will make about 3 cans of tuna for 68 Baht. I consider canned tuna prepared not processed (I need to make a post about that), however, with fresh tuna caught by local fishermen, it is tuna, 99.9% of the time, no other fish were harmed. Canned tuna on the other hand, many fish, and mammals may have been harmed. For 4 servings, using canned tuna, this is about 90 cents per serving. If using fresh tuna, you can drop this cost a lot.

Shortcut: Tuna.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.

Montreal Steak Seasoning

Montreal Steak Seasoning
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Basic steak seasoning. Use as a rub on steaks or chicken, or just sprinkle it on.
Prep Time
5 minutes
Prep Time
5 minutes
Montreal Steak Seasoning
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Basic steak seasoning. Use as a rub on steaks or chicken, or just sprinkle it on.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix everything and store in an airtight container. Use as a rub or just sprinkle it on.
Recipe Notes

Adapted from an internet recipe.

Grilled Chicken Thighs Tandoori

Grilled Chicken Thighs Tandoori
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Takes time to marinate the chicken but well worth it. This recipe is written as it was posted, so unless feeding a large group of folks, I think cutting back on the chicken thighs but keeping all the rest as written, would work fine. Inexpensive meal! I made this on 12 Nov 2016, well worth the time to marinate! I took some step by step photos and my report is in the comments section.
Servings Prep Time
8 people 24 hours
Cook Time
45 minutes
Servings Prep Time
8 people 24 hours
Cook Time
45 minutes
Grilled Chicken Thighs Tandoori
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Takes time to marinate the chicken but well worth it. This recipe is written as it was posted, so unless feeding a large group of folks, I think cutting back on the chicken thighs but keeping all the rest as written, would work fine. Inexpensive meal! I made this on 12 Nov 2016, well worth the time to marinate! I took some step by step photos and my report is in the comments section.
Servings Prep Time
8 people 24 hours
Cook Time
45 minutes
Servings Prep Time
8 people 24 hours
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. In a medium bowl, stir together yogurt, and all spices listed. Set aside. All the spices added on top of the yogurt.
  2. Everything mixed.
  3. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  4. Get your outdoor grill fired up for direct medium heat.
  5. Remove chicken from bag, and discard marinade. Scrape off excess marinade with a spoon, using a brush, lightly coat each side of the chicken with olive oil.
  6. Place chicken on the grill over direct heat, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, turning occasionally, to an internal temperature of 82 C. Serve with grilled corn on the cob and grilled potatoes for a meal.
  7. Removed from the grill.
  8. Dinner!
Recipe Notes

Note about the cinnamon and cloves, you can replace these two items with 1 tablespoon of Garam Masala and add 2 tablespoons of lime juice, if you choose.

Feel free to use just thighs, or legs and thighs, or quarters. Chicken thighs will run about 65 Baht/kilo, 16 thighs could cost, I am guessing about 200 Baht. This comes out to about 75 cents per person.

Adapted from an internet recipe.

Chicken Korma Curry

Chicken Korma Curry
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This recipe was given to me by an Indian acquaintance, who makes this as a staple for her family.
Servings Prep Time
4 people 2 hours
Cook Time
40 minutes
Servings Prep Time
4 people 2 hours
Cook Time
40 minutes
Chicken Korma Curry
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This recipe was given to me by an Indian acquaintance, who makes this as a staple for her family.
Servings Prep Time
4 people 2 hours
Cook Time
40 minutes
Servings Prep Time
4 people 2 hours
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Place chicken in a bowl together with the yogurt, garlic, bay leaf, and ginger. Cover and leave to marinate in the fridge for up to 2 hours – the longer you are able to leave it for, the more flavourful your dish will be.
  2. When the chicken is ready, heat butter and oil in a pan and gently fry the onion with the garam masala, turmeric, coriander, cumin, and red pepper flakes until the onion is tender.
  3. Add the marinated chicken and fry for 10 minutes to seal.
  4. Add the water and chicken stock, reduce the heat to a simmer. and allow to cook for 20 minutes, stirring occasionally.
  5. Stir in the cream and almonds and simmer for a further 10 minutes, serve topped with fresh coriander with a side of rice or naan bread.
Recipe Notes

Easily under $1 per meal per person.

Provided courtesy of good friend, Denise Georgiades.
South Africa.