Pete's Recipe Book

Pete’s Turkish Delights (2013)

Makes around 20

Ingredients

1 packet of Dr Oetker gelatine
1Tbsp Sweetener
1 Tbsp. Rose water
150mL Robinson’s Strawberry & Apple Sugar free Squash
150mL Hot water
155g Bag of Cadbury’s Giant buttons (0.75 syn each)
Silicone cupcake mounds

Method

In a saucepan of boiling water, add the sweetener, mix until the sweetener has dissolved, add the squash, bring back to the boil, remove from the heat, then mix the contents of 1 Sachet of gelatine, stir until it’s all dissolved, add the rose water then pour into the silicone cupcake moulds, place in a fridge for 30 mins then place the chocolate button on each cupcake, return to the fridge, best left for 24 hrs to fully set but can be removed & eaten whenever!

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Pete’s Turkey Kebabs (2013)

Serves 2

Ingredients

½ Onion, finely chopped (s)
1 Tbsp. Dried sage
1 Tbsp. Paprika
1 Tbsp. Carrs sauce flour (3.5 syns/2= 1.75 syns per person)
250g Turkey mince (p)
Bamboo Kebab sticks

Method

Soak kebab sticks in water for at least 30 mins to prevent them burning.
In a bowl, mix all the ingredients well, scoop a portion with one hand & form into a kebab around a kebab stick.
You should make around 8-10 kebabs from these quantities, place on a flat tray & chill in a fridge for at least 30 mins before either cooking on a BBQ or under a hot grill, cook for 10-15 mins, turning from time to time until the meat is cooked to your liking.

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Pete’s Tuna & Pasta Bake (2013)

Serves 2

Ingredients

1 Large Leek, cut into 1cm slices (s)
100g Fusilli pasta
185g Tuna chunks, drained (p)
300mL Skimmed milk (1Hea/2=0.5 Hea per person)
Colman’s tuna pasta bake (7.5syn/2=3.75syn per person)
Sprig of parsley
S&P

Method

Cook the pasta in boiling water for 8-10 mins, drain & set aside.
Cut the leeks into 1cm slices, wash & cook for 8-10 mins, drain & set aside.
Make up the sauce with 300ml of milk, bring to the boil then reduce the heat add the leeks, tuna & pasta, mix well, season to taste.
Pre-heat the oven at 180C, in 2 oven-proof dishes, add the contents of the saucepan & cook for 20-30 mins or until the top is bubbling and going brown.
Dress with a sprinkling of parsley.

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Pete’s Traditional Kedgeree (2013)

Serves 4

Ingredients

1 Onion, finely sliced (s)
1 lemon, sliced into wedges (s)
1 tsp Coriander
1 tsp Turmeric
2 Bay leaves
2 tsp Curry powder
4 fresh boiled eggs (p)
300g Long grain rice
300g Smoked haddock fillet, with skin on (p)
330mL Skimmed milk (1Hea/4=0.25 syn per person)
600g water
Handful of chopped parsley
Handful of chopped coriander
S & P

Method

In a large saucepan, sprayed with frylight, add the onions, herbs & spices, cook until soft. Add the rice & water, season, bring to the boil then reduce the heat & simmer for 10 mins, drain in a sieve & cover, place it on top of the saucepan & steam for 10 mins.
In the meantime, in a frying pan, place the haddock, bay leaves & the milk. Poach for 10 mins, remove from the milk, remove the skin & flake the fish, check & remove any remaining bones. Boil the eggs for 4-5 mins then run under cold water to stop the cooking, peel & cut into quarters, mix the fish, eggs & rice, season to taste, serve while hot with a lemon wedge.

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Pete’s Tomato Salsa (2013)

Serves 4
Ingredients

½ Cucumber, peeled, cut in half, deseeded & cut into cubes (s)
½ Green pepper, deseeded & cut into cubes (s)
½ Jalapeno chilli, deseeded & finely chopped (s)
Or
1tbsp Mexican discovery red jalapenos (s)
1 Red Onion, cut into small cubes (s)
1 tsp Clear honey (1 syn/4=0.25 syn per person)
1 tbsp. Fresh coriander, chopped
2 Garlic cloves, finely chopped (s)
4 Tomatoes, deseeded & cut into small cubes (s)
S & P

Method

Place the ingredients in a glass bowl, season, stir lightly, cover & leave in a cool area but not the fridge to allow the flavours to develop. Sprinkle the Coriander before serving.

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Pete’s Tomato & Red Pepper Soup (2013)

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Carrot, finely chopped (s)
1 Celery stick, finely chopped (s)
1 Red pepper, finely chopped (s)
1 Garlic clove, finely chopped (s)
1 Knorr Veg “stockpot”
400g Chopped tomatoes (s)
400g Chickpeas (p) (f)
400g Haricot beans (p) (f)
Sprinkle of Worcester sauce
S & P
Hot water

Method

In a large, deep saucepan sprayed with frylight, add the onion, garlic, carrot, celery & red pepper, mix well & cook until soft, add the haricot beans, tomato & chickpeas, add water until it covers the ingredients, sprinkle with Worcester sauce, bring to the boil then add the veg. stockpot & seasoning, mix together then reduce the heat & simmer for 20 mins, if too thick, add more hot water.
Serve in warmed bowls.

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Trying these tomorrow.

Pete’s Texas Cheese Fries (2013)

Serves 2

Ingredients

¼ tsp chilli powder
¼ tsp garlic salt
¼ tsp cumin powder
1 tsp smoked paprika
1 tbsp. jalapeno Peppers, finely chopped (s)
2 Floury potatoes such as Maris Piper
2 Rashers of smoked bacon, fat removed, cut into small pieces (p)
2 Spring onions, finely chopped (s)
2 tbsp of Fat free Fromage Frais (c)
60g Strong Cheddar cheese, grated (2 Hea/2= 1Hea per person)
Handful of fresh chives, finely chopped
Pepper

Method

Pre-heat the oven to 180C.
In a small bowl, mix together, chilli powder, garlic salt, cumin, paprika & pepper, set aside.
Cut the potatoes, skin left on, into chips, part boil for 5 mins, drain and while hot, spray with frylight & sprinkle with the mixed spices, place on a flat tray, place in the oven, cook for 15 mins, remove & turn over, continue until cooked, then remove & place in a shallow dish.
In a frying pan, cook the bacon until almost crisp, remove & chop into pieces, mix with the spring onions & jalapenos.
Sprinkle the cheese over the chips & add the bacon, spring onions & jalapenos & cook until the cheese has melted.
Make a dip of Fromage Frais mixed with fresh chives.
Serve with a side salad.

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Pete’s Tandoori Chicken (2013)

Serves 2

Ingredients

1 Lemon zest & juice (s)
1 Onion, finely chopped (s)
1 Garlic, finely chopped (s)
1Tbsp light soy sauce
2Tbsp Schwartz perfect shake tandoori blend
2x120g Mullerlight Greek yogurt with coconut (1.0 syn/2=0.5 syn per person)
200g Fresh chicken chunks (p)
BBQ extras

1 Onion cut in quarters (s)
1 Pepper, cut into quarters (s)
1 Tomato cut in half (s)

Method

In a bowl, mix the contents of one pot of yogurt, tandoori blend, lemon zest & juice & soy sauce, Place the chicken in & mix well, cover with Clingfilm & marinate for at least 1 hr, better if overnight. Before cooking the chicken, dispose of the marinade.
Spray a frying pan with frylight, cook the onion until it’s soft add another tbsp. of tandoori blend & mix well, add the chicken, cook for a few minutes until the chicken has changed colour, lower the heat & cook for 10 mins, add the other tub of yogurt, stir well & cook for a further 10 mins, (add water if the sauce is to thick) until the chicken is cooked, serve with a plate of rice.

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Pete’s Spicy Szechuan Srir-fry (2013)

Serves 2

Ingredients

1 Carrot, finely sliced into fingers (s)
1 Leek, finely sliced into fingers (s)
1 Pepper, finely sliced into fingers (s)
1 Cup of frozen peas (p) (f)
75g Mangetout, finely sliced into fingers (s)
75g Green beans, finely sliced into fingers (s)
150g Extra lean stewing steak, sliced thinly (p)
150g Amoy “straight to wok” rice noodles ambient (f)
195g Sharwoods spicy Szechuan tomato sauce (6.5 syn/2=3.25 syn per person)
Dark soy sauce

Method

Place the sliced beef in a glass bowl and sprinkle with dark soy sauce, cover and set aside for at least 30 mins.
Heat up a wok, sprayed with frylight, add the beef & cook until it’s cooked, remove & set aside.
Add the vegetables & stir-fry for 5 mins, return the beef to the wok, mix well, add the noodles & the Szechuan sauce , mix well & cook until hot, plate up in heated bowls.

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