Pete's Recipe Book

Pete’s Chinese breast Chixsticks (2013)

Serves 2

Ingredients

*1 Pack Chinese Breast Chixsticks (p)
1 Onion, finely chopped (s)
1 Cup of frozen peas (s)
1 Cup of long grain rice

* Priory Meats. 953 Alcester Rd Sth. Maypole B14 5JA. 0121-474-6878

Method

Pre-heat the oven to 180C, place the chicken kebabs on a shallow ovenproof dish & keep the marinade, place in the oven on the middle shelf, cook for 10 mins, watching from time to time so that they don’t burn, remove & brush the marinade on them, cook for a further 10 mins until fully cooked.
In the meantime cook the rice in a small saucepan, with 3 cups of water, cook until the water has be absorbed, remove & place in a sieve, return the sieve to the saucepan & cover for 2 mins to allow the rice to steam.
In a small saucepan, sprayed with frylight, cook the onion until soft, add the peas & cook for 5 mins, cover & set aside.
Mix the peas & onion with the rice, plate up and remove the chicken from the skewers.

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Pete’s Chilli Con Carni (2013)

Serves: 2

Ingredients

1 large onion, finely chopped (s)
1 Red onion, finely chopped (s)
1 Carrot, finely chopped (s)
1 Celery, finely chopped (s)
1 Garlic Clove, finely chopped (s)
1 Chilli, deseeded & finely chopped (s)
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tbsp Sweetener
250mL Stock made with a Knorr “Rich Beef” stockpot
400g Red Kidney beans (p) (f)
454g Extra lean beef mince (p)
500g Pack of passata (Aldi) (s)
Salt and ground black pepper

Method
Cook the mince in a casserole dish on high heat to remove any remaining fat and cook until brown, remove from the dish and set to one side.
Fry the onion, garlic, chilli, carrot & celery, gently over a low heat for 6-8 minutes, until softened and golden. Return the mince to the pan.
Add the spices and continue frying, stirring occasionally, for 2-3 minutes. Add the red kidney beans, passata, sweetener and stock. Season well. Stir and bring to the boil. Reduce the heat and simmer, or cook in an oven at 90C for several hours.
Serve hot with some plain boiled rice and a salad.

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Pete’s Chilli Con Carni with chocolate (2013)

Serves 4

Ingredients

1 Onion, finely sliced (s)
1 Red pepper, finely sliced (s)
1 Red chilli (s)
1tsp smoked paprika
1tsp cumin
1tsp coriander
1tbsp sweetener
1tbsp Tomato puree (s)
2tsp cayenne pepper
50g Dark cooking chocolate (14.0 / 4=3.5 syns per person)
250g extra lean beef mince (p)
300ml beef stock
400g Chopped tomatoes (s)
400g Red kidney beans (p) (f)
S & P

Method

Preheat the oven to 160C.
In a frying pan, sprayed with frylight, brown the beef & set aside.
In a casserole dish, cook the onion, pepper & chilli until soft. Add the meat & red kidney beans, tomatoes, puree, sweetener & S&P. Add the spices then the beef stock. Bring to the boil then reduce to a simmer, add the chocolate & cook for 30 mins, place in the oven & cook for 1hr to allow the flavours to blend.

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Pete’s Chickpea Dahl (2013)

Serves 2

Ingredients

½ tsp Coriander
½ tsp Cumin
½ tsp Turmeric
1 Medium Onion (s)
1 lemon, zest & juice (s)
1 Small cup of frozen peas (s)
1 tsp Madras curry powder
1 Tbsp. mustard seeds
5cm cube of ginger
6 medium sized tomatoes (s)
6 Cardamom seeds
100g White rice
100g Red lentils (p) (f)
300mL Boiling water
400g Chickpea (p) (f)
S & P
* Optional
Small Quantity of parsley

Method

In a food processor, reduce the onion, tomato & ginger to a puree, set aside.
Heat a frying pan, add the cardamom seeds & mustard seeds, heat until they “pop”, add the puree, cook for 5 mins then add the spices, lemon zest & juice, cook for 5 mins then add the lentils & the chickpeas with it’s liquid, add the water & bring to the boil then reduce to a simmer for 30 mins, if the water has all been absorbed then add extra. Season well. Leave covered for 5 mins before serving.
Cook the rice so that it’s ready at the same time as the Dahl.
Plate up & decorate with parsley.

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Pete’s Chicken Wrap with Chives (2013)

Serves 2

Ingredients

2 Skinless Chicken breasts (p)
6 Extra Light laughing Cow wedges (1 Heb/2=0.5 Heb per person)
8 Slices of smoked bacon, fat removed (p)
Small handful of chives cut into 5mm pieces

Method

In a bowl mix the cheese wedges with the chives & set aside.
Preheat the oven to 180C.
Place the chicken on a flat cutting board, carefully, with a sharp knife, cut the chicken breast, horizontally almost completely through, open out, & gently tap flat with your hand. Spread the cheese mix over the chicken, fold the chicken back to its original shape & wrap with the bacon slices, to completely cover the chicken.
Place in a small ovenproof none-stick tin, cook for 25-35 mins until golden brown & you can see the cheese starting to ooze out.

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Pete’s Chicken Tikka Masala (2013)


Serves 2

Ingredients

½ tsp turmeric
½ tsp cumin
½ tsp coriander
1 onion, finely chopped (s)
1 tsp paprika
1 tsp garlic salt
1 cm ginger, peeled & grated
1tbsp lemon juice (s)
1tbsp tomato puree (s)
1 tbsp. sweetener
2 garlic cloves (s)
2tbsp “Tikka Masala Mix”
100g boiled rice
150mL Greek 0% fat free Yoghurt
250g Chicken pieces cut into 5cm chunks (s)
400g chopped tomatoes (s)

Method

In a bowl, mix the yogurt, saving 2tbsp, tomato puree, ginger, garlic, Tikka masala & lemon juice, mix well.
Place the cut chicken in a mixing bowl and add the paste, mix together to coat the chicken, cover, leave in the fridge to marinate for between 2 hours -24 hours.

In a deep Frying pan, sprayed with Fry Light, cook the onion, ginger & garlic until soft, add the paprika, garlic salt, cumin, turmeric, coriander, cook for 1 min add the chicken & marinade, cook for 5 mins then add the tomato, tomato puree & sweetener & simmer for 20 mins until the chicken is cooked and the sauce has reduced. Turn the heat off, wait for it to cool slightly then add 2tbsp of yogurt.
Serve with boiled rice.

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Pete’s Chicken Paella (2013)

Serves 2

Ingredients

1 Chilli, deseeded & finely chopped (s)
1 Lemon, zested & ½ lemon’s juice, the rest sliced into wedges (s)
1 tsp Turmeric
1 tsp Paprika
1 Garlic clove, finely chopped (s)
8 Small tomatoes, chopped into small pieces (s)
75g Sainsbury’s sweet & smoky, cubed, Chorizo sausage (7syns /2=3.5 syns per person)
75g Mushrooms, cut on half (s)
125g Paella rice
175g Pre-cooked chicken (s)
500mL Chicken stock
Cupful of frozen peas (s)

Method

Spray a large frying pan with frylight add the chorizo sausage, turmeric, tomato, mushrooms, lemon zest & juice, paprika, garlic, cook until the oil in the sausage comes out, add the chicken, rice & mix well, add the stock, cover & bring to the boil, reduce the heat to a simmer & cook for 15 mins, do not stir or open the lid until adding the peas, add the peas, cook until all the liquid has been absorbed. Serve with lemon wedges.

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Pete’s Chicken Madras (2013)

(Based on Kay003 recipe on Minimins)

serves 2

Ingredients

¼ cup of hot water
½ handful of Coriander leaves
1 Large onion, finely sliced (s)
1 Red chilli, finely chopped (s)
1 Lime, juiced (s)
1 tsp Chilli powder
1 tsp turmeric
1 tsp Cumin seeds
1 tsp fenugreek powder
1 tbsp. Tomato puree (s)
1 tbsp. Sweetener
2 tsp Garam masala
2 Cardamoms (split open)
6 Curry leaves
150g Cubed chicken (p)
150mL water
400g Chopped tomatoes (s)
S & P

Method

In a frying pan sprayed with frylight, brown the chicken then remove & set aside.
Re-spray the pan & cook the onions, add the cumin seeds & fenugreek, fry for 5 mins until the onions are soft.
Add the red chilli, turmeric, chilli powder, cardamoms & cup of water, mix well & cook the water out.
Add the tomato, tomato puree & sweetener, increase the heat & boil the contents, reduce to a simmer,
Simmer for 10 mins, add the 150mL of water, chicken, season, mix well & cover for 10 mins, remove lid & add the lime juice, curry leaves & garam masala, simmer for another 10 mins uncovered, garnish with coriander. Remove curry leaves & cardamoms husks before eating!
Serve with Basmati rice.

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Pete’s Chicken Korma (2013)

Serves 2

Ingredients

1 large onion, finely chopped (s)
1cm piece fresh root ginger, peeled & finely chopped
1Tsp Turmeric
1Tsp Ground cumin
1Tsp Ground coriander
1Tbsp Madras curry powder
1tbsp Tomato puree (s)
1tbsp Sweetener
2 bay leaves
6 Cardamom seeds, crushed
100g Basmati rice, cooked as per packet instructions
200g Fat free fromage frais
300g skinless chicken thigh fillets (p)
300ml chicken stock

Method

Cook the Basmati rice as per the instructions on the packaging.
Cut the chicken into chunks, removing any fat, place in a glass bowl, add the fromage frais, mix well & cover, place in the fridge for a minimum of 30 mins.
Spray the frying pan with Fry Light, cook the onions, ginger, cardamom seeds & bay leaves, and cook for 5 mins until the onions are soft.
Add the spices, mix well, and cook for a few minutes.
Add the chicken, chicken stock, tomato puree & sweetener; simmer for 20 mins until the chicken is fully cooked.
Remove from the heat, remove the bay leaves, and serve with basmati rice.

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Pete’s Chicken Cordon Bleu (2013)

(Based on a Hairy Bikers recipe)

Serves 2

Ingredients

2 Skinless Chicken breasts (p)
2 Slices of thick cut lean ham (p)
2x 30g Slices of Emmental cheese (2 Hea/2= 1Hea per person)
S & P

Method

Pre-heat the oven to 200C.
Lay out a chicken breast & using a sharp knife, open up the chicken by cutting horizontally almost completely through, then open out. Place a piece of Clingfilm on the work surface, place the open chicken on it & cover over, using a rolling pin or meat tenderizer gently beat the chicken to reduce it to about 1cm thick, remove and lay one piece of ham over the open chicken, cut one slice of the cheese into two, lay it across half of the ham, fold the ham over the cheese, covering it completely, then fold the chicken over both of them, sandwich style. Season well.
Heat up a frying pan, sprayed with frylight, cook the chicken on both sides for about 4 mins.
Transfer the chicken to an oven-proof shallow tray & continue to cook for a further 6 mins on both sides until the chicken is fully cooked, check that no pink areas remain, if so cook a little longer.
*(Get your ham from the delicatessan section, ask them to cut it double the thickness than the usually thickness)
*(You must use the Emmental cheese to get the right melt & taste)

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