Pete's Recipe Book

Pete’s Sticky Chicken (2014)

(Based on a SW recipe)

Serves 2

Ingredients

1 Chilli, deseeded & finely chopped (s)
1 Orange, zested & juiced (s)
1 Tbsp. Honey
1 Tbsp. Dark soy sauce
2 Tsp Chinese 5 spice
Knorr chicken stockpot
300g Chicken, cut into chunks (p)

Method

In a bowl, marinate the chicken with the 5 spices, soy sauce, chilli, orange zest &juice, mix well, cover & set aside in the fridge for at least 1 hr.
In a frying pan, sprayed with frylight, cook the chicken with the marinade. Add the honey & stockpot simmer on a medium heat until the sauce has thickened & coated the chicken & has become stic

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Pete’s Steak & Ale (2014)

Serves 4

Ingredients

1 Tbsp. flour (4/4= 1 syn per person)
1 Tbsp. Worcester sauce
1 Tbsp. Tomato puree (s)
8 Shallots cut in half (s)
150g Mushrooms, quartered (s)
200mL Knorr dark beef stock
440mL can of Guinness original (8/4=2syns per person)
450g Chuck steak, cut into chunks (p)
Twig of thyme

Method

Cook the shallots in a frying pan on a low light, sprayed with frylight, for about 15 mins to allow going golden in colour. Set aside.
In the meantime, in a casserole pan, cook the beef to brown it, sprinkle the flour over it & mix well, when browned, remove the meat & set aside.
Deglaze the pan with the Guinness, scraping the base with a wooden spoon, increase the heat & reduce the Guinness by half.
Return the beef back to the pan, with the mushrooms, shallots, stock, thyme, tomato puree, reduce the heat to a simmer, cover & cook on an “Eco” setting (90C) for several hours.
15 Mins before the meal remove from the oven, uncover & check the thickness of the liquid, if to thin increase the heat & keep stirring until it thickened up as the liquid is boiled off. Remove the thyme twig.

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Pete’s Spinach & Mushroom Cannelloni

Based on a SW Mag recipe

(Updated 16th November 2014)



Serves Two

150g Lighter Philadelphia Soft Cheese (2 Hea/2=1Hea per person)
100g chopped spinach, defrosted (s)
1 Egg (p)
1 Garlic (s)
50g Button Mushrooms (s)
1 Onion (s)
1 Red Pepper (s)
120g Sainsbury’s B.G.T.Y Mature white grated cheese (2 Hea/2=1Hea per person) or (8 syns/2-4 syns per person)
Handful of Basil leaves
A pinch of nutmeg
6 dried Cannelloni tubes
1 Bottle of Passata (s)


Method
Preheat the oven to 200c

Squeeze out excess water from spinach and place in a bowl.

Add all the ingredients except the Cheddar Cheese, season and mix, then place it in a mini chopper and reduce to a thick puree.

Fill the 6 cannelloni tubes; it is very easy when the ingredients are purified!

Place in an oven proof dish and cover with Passata. Use the remaining cheese as a topping.

Cook for 20mins covered by tinfoil, then remove and cook for another 10 mins.

Eat with either a green salad or homemade Coleslaw.

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Pete’s Smoky Pulled Pork (2014)

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Tbsp. Tomato purees (s)
1 Tbsp. Smoked paprika
2 Tbsp. Sweetener
2 Tbsp. Worcester sauce
3 Garlic cloves, finely chopped (s)
3 Tbsp. Cider vinegar
400g Chopped tomatoes (s)
750g---1 Kg Pork shoulder or leg (p)

Method

In a small saucepan, sprayed with frylight, cook the onion & garlic until soft.
Add the other ingredients, bring to the boil then reduce the heat & cook until it thickens up, stirring from time to time, when thickened, set aside.
Pre-heat the oven to an “eco setting” (90C)
Cut off all the fat that you can from the meat.
In a hot large casserole dish, sprayed with frylight, brown the meat all over.
Cover the meat with the sauce, cover the dish with a lid then cook for at least 6 Hrs until the meat can be pulled from the bone with a fork.

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Pete’s Spicy Mexican Bean Burgers (2014)

Based on the recipe in the SW fakeaways book

Serves 2

Ingredients

1 Tsp Cumin
1 Egg (p)
1 Slice of 400g wholemeal bread (0.5 Hea/2=0.25 Hea per person)
1 Lemon, zested (s)
2 Tsp Smoked paprika
400g Red kidney beans (p) (f)
Handful of chives & parsley
S & P
*optional (sweet chilli sauce)

Method

Blitz bread in a food processor, add the beans, paprika, cumin, lemon zest, herbs & the egg.
Lina a flat tray with greaseproof paper, sprayed with frylight, form 4 burgers from the mix, chill in a fridge for as long as possible, ideally overnight.
Preheat the oven to 180C.
Cook for 20 mins, turning over at half time, until golden & crisp.
Serve with salad, (sweet chilli sauce) & lemon wedges.

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Pete’s Spicy Louisiana Jambalaya (2014)

Serves 2

Ingredients

1 Pepper, deseeded & sliced (s)
1 Leek, finely sliced (s)
1 Tsp Tabasco
1 Tbsp. paprika
2 garlic cloves, crushed (s)
2 Tbsp. Schwartz chicken & herb spice blend
8 Slices of chorizo sausage, finely chopped (4 syns/2=2 syns per person)
12 Sugar snap peas (s)
50g Button mushrooms, Halves (s)
100g Long grain rice
250g Chopped chicken (p)
400g Chopped tomatoes (s)
500mL Chicken stock
S & P

Method

In a large frying pan, sprayed with frylight, cook the chicken for 5 mins, add the pepper, leek, garlic & chorizo, cook for 5 mins.
Add the tabasco, paprika, rice, chicken & herb spice blend, mushrooms, tomatoes & chicken stock bring to the boil, reduce the heat and cook until all liquid has almost all been absorbed, add the sugar snap peas & season with salt & pepper, continue to cook until all the liquid has been absorbed then plate up, serve with a side salad.

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Pete’s Breaded Pork Loin (2014)

Serves 2

Ingredients

1Tsp Garlic salt
1 Tsp Aromat
1 Tsp Dried parsley
2 Eggs
2 1.5cmThick Pork loin (p)
2 Slices of stale 800g wholemeal bread (2 Heb/2=1 Heb or 6 syns per person)
S&P

Method

In a food processor, reduce the bread to breadcrumbs, put in a microwave dish & cook until crisp (about 5 mins)
On a solid board, place the pork, cover with Clingfilm, and reduce in thickness to 1 cm by using a meat hammer or rolling pin.
In one bowl crack the eggs& whisk, set aside.
In another bowl add the breadcrumbs, garlic salt, Aromat, parsley & S&P
Heat a large frying pan.
Dip the first pork loin into the egg then the breadcrumbs, return it to the egg & dip again, and then into the breadcrumbs, then place into the pan, repeat with the other loin. Cook for about 5 mins turning from time to time, if you have a digital thermometer check the meat is cooked 150-160C.

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Pete’s Spicy Beef & Rice (2014)

Serves 2

Ingredients

1 Onion, sliced (s)
1 Red Pepper deseeded & sliced (s)
1 Yellow Pepper deseeded & sliced (s)
1Tsp Cumin
1Tsp Coriander
1Tbsp Hot Paprika
2 Tomatoes, cubed (s)
2 Garlic cloves (s)
8 Slices of Chorizo sausage (4 syns/2=2 syns per person)
100g Frozen peas (p) (f)
100g Long grain rice
200g Mushrooms, quartered (s)
250g Beef, sliced very thin (p)
400g Beef Stock

Method

In a frying pan sprayed with frylight, cook the onions until soft, add peppers, garlic, chorizo, spices & beef, cook until the beef has browned.
Add the mushrooms, rice, tomatoes & stock, cover & bring to the boil then reduce the heat & simmer until the liquid has almost completely gone, stir from time to time to prevent it sticking, add the peas just before the liquid has gone, (about 5 mins before serving)

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Pete’s Smoky Chicken (2014)

Serves 4

Ingredients

1 Red onion, finely chopped (s)
1 Pepper, thinly sliced (s)
1 Garlic, crushed (s)
1 Tbsp. Smoked paprika
1 Tbsp. Tomato puree (s)
1 Tbsp. Worcester sauce
8 Chorizo slices (4 syns/4= 1 syn per person)
200g Chicken stock
400g Mixed pulses (p)
400g Chopped tomatoes (s)
460g Chicken thighs, cut into chunks (p)
S & P

Method

Pre-heat the oven to a “Eco” setting (90C).
In a cast casserole dish, sprayed with frylight, cook the cut up chicken thighs until all white, remove & set aside.
Cook the onion, peppers, garlic, chorizo, cook until soft.
Add the pulses, tomato, Worcester sauce, paprika, stock & tomato puree, mix well & return the chicken to the dish, cover & bring to the boil, cook for a few minutes then transfer to the oven, cook for several hours.

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Pete’s Shakshuka (2014)

(based on a recipe idea on Minimins)

Serves 2

Ingredients

1 Onion, sliced (s)
1 Garlic clove, finely chopped (s)
1 Bell Pepper, sliced (s)
1Tsp Chilli flakes
1Tsp Cumin
1 Tsp Coriander
1 Tsp Paprika
1 Tbsp. sweetener
1 Tbsp. chopped parsley
1 Tbsp. Tomato Puree (s)
2 Eggs (p)
100g Sliced mushrooms (s)
400g Chopped tomatoes (s)
Pinch of cayenne pepper
S & P

Method

In a thick deep base frying pan, sprayed with frylight, cook the onions, garlic & pepper until soft.
Add the spices except the cayenne pepper, cook for 1 min, add the tomatoes, sweetener & mix well, add the sliced mushrooms & tomato puree, season to taste, adding the cayenne as required, cook until the mix thickened but still wet.
Carefully break the eggs on the mix at opposite sides & cover, reduce the heat & cook until the eggs are to your liking, making sure the mix doesn’t dry out & burn.
Remove lid & sprinkle with the parsley, serve from the pan.

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