Crumbed Pork Scallops with Crumbed Oven Fries and Honey Glazed Parsnips

Another easy and cheap recipe which feeds four for under a "£" fiver.

 Ingredients for this recipe: (feeds 4 )

1 pkt of pork scallops (I paid £3.00 and had five scallops)

5 large red potatoes (pealed and chuck chipped)

4 medium parsnips (pealed and cut into quarters, lengthways)

1/4 glass of white wine

2 cloves of garlic (minced)

2 bay-leaves

1 egg

6 tbs full of plain flour

8 tbs full of wholemeal "or normal" bread crumbs

1 teaspoon of honey

Condiments, cayene pepper, rock salt, black pepper, paprika, garlic salt

also some sunflower oil, olive oil

Preparation:

Before anything marinate the scallops in 1/4 glass of white wine, the mince garlic, a couple of bay-leaves and some rock salt for at least an hour.

After that place the chunky chips in a bowl and add to them 2tbs of olive oil, a tea spoon of cayenne, a tea spoon of paprika, 2tea spoons of rock salt and 1/2 tea spoon of garlic salt. Toss the bowl contents until the chips are well covered in the spices and oil, at this stage sprinkle 2 tbs of wholemeal breadcrumbs, and toss it a few more times to get this also all over the chips, carefully place them on a baking tray, which goes in the oven at 190 Celsius for about 25-30 minutes, giving them a toss after 15 minutes of cooking.

As soon as you place the chips in the oven, place also the parsnips there, with a drizzle of both olive oil and honey, as well as a pinch of salt and black pepper, cooking for the same time.

Around 10 minutes from the veg in the oven being cooked, place a frying pan on the stove gas medium, and pour a little oil into the pan enough to cover fully the bottom about 1cm deep, and let this heat up well.

While waiting to heat up have three recipients ready, and place flour on one, egg beaten on another and finally bread crumbs on the last one. Now proceed to dip scallop by scallop, first flour covering well shaking the excess, then egg until well covered and finally the crumbs, fry these in the oil for about 3 minutes on each side until golden brown, and once cooked drain excess oil by placing it on a kitchen paper towel.

All should be ready at the same time, so just serve all and enjoy yourself a very traditional Portuguese, "panados" crumbed scallops, with an English twist of parsnips and an healthy crispy chips portion.

Tuna Steak and Caramelized Balsamic Onions with Potato Salad and Honey pan Fried Parsnips

Receita em Português AQUI

Looks intricate but I assure you that is not, actually depending how cheap you can get your tuna this can be a very cheap meal, I got mine on a promotion so the meal was quite economical and easy to make.

Recipe Ingredients: (enough for 4 people)

• 4 medium (fresh) Tuna steaks
• 300grs new potatoes (depending on size, washed halved and cooked)
• 250grs Greek yoghurt tub
  
• a little bunch of chives (chopped)
• 2 onions
• 2 parsnips (cut in half, then in half lengthways and finally thinly sliced)
  
• 2 garlic cloves (minced)
  
• 4 soup spoons of balsamic vinegar
• 1 tea spoon of butter
  
• 1 tea spoons of honey
• 1/2 tea spoon of brown sugar
  
• some olive oil
• salt and black pepper to taste
• 1/2 tea spoon sweet paprika
• 1 soup spoon of sesame seeds
  

Well!!! Get the new boiled potatoes and place them in a bowl, in there you put the yoghurt a little salt and pepper a little olive oil (like a couple of spoons) a few drops of lemon juice and of course the chives. Give this a gentle stir so it evolves all the potatoes and is ready to serve.

The parsnips peal them and cut them in half, then halve the halves lengthways then cut thin slices. Now put a frying pan on the stove med temp, put a little olive oil in it, and once hot put all of the parsnip in + the sesame seeds and a tea spoon of butter + a little seasoning "salt and pepper" , stir the parsnips occasionally ensuring they get brown on both sides, at that stage ad 2 soup spoons of balsamic vinegar and the honey let it cook till is nearly burnt and there is ready to serve too.

While that is doing you can do the tuna. In a pan place a little olive oil and once hot add the onions, while these ones brown, smear the garlic on the tuna+ a little salt and pepper, back to the onions keep stirring them over and over until golden at this stage move them to one side inside the pan and add the tuna steak (if need be add a little more olive oil) add also a few drops of water and push the onions back over the tuna, and cover the pan with a lid, after about 3 minutes remove lid and add the sugar, paprika and the balsamic vinegar a few more drops of water, lid back on cook another 2-3 minutes sand the tuna will be cooked. The tuna will cook very quickly and should not overcook or will become too dry and chewy, tuna if very fresh can be eaten like a steak (rare, medium rare and done...but never well done)